Conference and Event Planning

Semester and Year Offered: Winter Sem

Course Coordinator and Team:Ankush Rathor

Email of course coordinator:arathore@aud.ac.in

Pre-requisites:

The course focuses on the Job Role related to F&B service steward (Level-5) in Tourism and Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have successfully comleted Sem 1

Course Objectives/Description:

Objectives: The objective of the course is to familiarise the students with the Tourism and Hospitality industry and its various aspects. While the modules cover the various National Occupational Standards (NOS) as listed below, which will be tested by the Sector Skill Council, the course gives a deeper insight into the industry.

1. THC/N0301: Plan for serving food and beverages
2. THC/N0302: Greet customer, take orders and serve
3. THC/N0303: Clean tables and counters
4. THC/N0304: Deal with customer payment
5. THC/N0305: Resolve customer service issues
6. THC/N9901: Communicate with customer and colleagues
7. THC/N9902: Maintain customer-centric service orientation
8. THC/N9903: Maintain standard of etiquette and hospitable conduct
9. THC/N9904: Follow gender and age sensitive service practices
10. THC/N9905: Maintain IPR of organisation and customers
11. THC/N9906: Maintain health and hygiene
12. THC/N9907: Maintain safety at workplace

Note: For more details on the above NOS as well as other important details, please refer to http://thsc.in/KnowledgeResources/pdf/qpdetails/F&B%20Service%20Steward.pdf

Course Outcomes:

On successful completion of this course students will be able to:

1. Analyze & explain the concept of conference arrangement in service industry.
2. Prepare various types of notes & order taking while shift handling .
3. Develop deferent kind of techniques for customer handling.
4. Manage customer relationship & customer handling
5. Plan to provide customers satisfaction & enrich experience

Brief description of modules/ Main modules:

Module 1: Introduction to Tourism, Meeting, Conference and Event Planning

Tourism: Introductionto Tourism Industry; Travel Agency – History, Operation/Functions, Types, TourOperators, Functions, Types. AccommodationIndustry — Types, Classification, Supplementary, Souvenir Industry&Shopping; Group Discussion on Introduction to Public and Private Policy as a Method in Tourism

Meeting, Conference and Event Planning: Map the Customer Requirement; An Overview of the Event Industry; Skills Required for an Event Planner; Different Types of Events: Religious, Musical, Sporting, Personal and Private, Political and Government, Commercial and Business, Corporate, Special Events and Leisure Events.

Module II: Organising Meeting and Conference

to MICE (Meetings, Incentives, Conference and Events); Types of MICE Industry; Meeting Planning; Aim of Event; Develop a Mission; Establish Objectives; Preparing Event Proposal; Useof PlanningTools.

Module III: Organising an Event

Understanding Customers’ Demand and Clients’ Needs Regarding the Dates, Location and Type of Event/ Conference/Meeting; Understanding the Purpose of the Event/Conference/Meeting; Identifying the Steps; Identifying and Managing Venue and Resources; Identification of Location; Creating a Contract with the Customer Listing all the Requirements Meaning, Structure and Operations of Banquette; Suggesting Innovative and Creative Ways of Planning the Event by Improving and Adding on to the Customer Requirements and Expectations; Creating an Event Team which will Support the Event Planner; Communicating with the Event Team and Colleagues in the Company Regarding the Event; Legal and Licencing Requirements in MICE.

Module IV: Event Logistics and Vendor Management

Planning the Budget Sheet — Costing for all Services; Vendor Management — Vendor Negotiations; Key Players in MICE Industry; Event Logistics  Setting Specific Benchmarks / Standards According to Event Management Company Policy for Developing Event/Conference/ Meeting; Collecting Relevant Data from all the Key Areas that Support the Event/ Conference/ Meeting According to Customer’s Requirement; Collecting Resources based on Requirements; Reserving Equipment.

Assessment Details with weights:

Reading List:

1. Gaur, S. S., &Saggere, S. V. (2003).Event Marketing and Management. Vikas Publishing House.
2. Shone, A., & Parry, B. (2004).Successful Event Management: A Practical Handbook. Cengage Learning EMEA.
3. Allen, J. (2002). The Business ofEvent Planning: Behind - the- scenesSecrets of Successful Special Events. Wiley.
4. Wagen, L. V. D. & Carlos, B. R. (2004).Event Management. Pearson.
5. Getz, D. (1997). Event Management & Event Tourism (pp. 212-215). New York: Cognizant Communication Corporation.
6. Watt, D. C. (1998). Event management in Leisure and Tourism. Addison Wesley Longman Ltd.

ADDITIONAL REFERENCE:

1. Singh, S. R.(2009). Event Management. APH Publishing Corporation.
2. Kilkenny, S. (2006). The Complete Guide to Successful Event Planning. Atlantic Publishing Group.