Events Management - Advanced

Course Information

  • Course Code: EC237
  • Duration: 10 weeks x 3 hours
  • Price: £325.00
  • Start Date: 12-Mar-18
  • Days: MON
  • Times: 18:00-21:00
  • Delivery Type: PT

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Event project is the practical application of running live events. The students will be expected to run events in teams. Generally the student events are held in and around Blackburn and may include student social events, day conferences and various charity based events. The purpose of the module is to develop a deeper understanding of events management and the day to day considerations of event mangers in planning and running events successfully.

The module will aim to develop students' knowledge and understanding of the event planning process and use this knowledge by applying it to a real event by analysing and evaluating the different components involved in organising and running an event and by identifying the problems and solutions within the context of an event.

What will I study?

Event project management - customers and stakeholders:

Defining a 'project manager'; project management as a discipline; public, private and volunteer stakeholders; consideration of stakeholders relevant to students live event; importance of stakeholders; target markets; examples of target markets in the events sector; researching potential target markets; target markets effect on practice, location, theme, entertainment, etc.

Principles of event operations management through the event operations management model:

Identifying and applying the principles of event operations management; the events operations management model (organisation, leadership, people capabilities, execution, continual improvement, culture); transferability of operations management skills to the events sector; appropriate legislation and regulations in relation to the event industry, especially with regard to risk, health and safety and its impact on events management.

Analyse and apply risk/financial planning management techniques:

Introduction to microeconomics -& perfect market; demand theory; demand curve; changes in demand; supply curve; concept of elasticism; price elasticity of demand; project critical path analysis flow and application to students' own event.

Implementing the key process for event management in an organised event and HRM issues:

Implementation requirements; idea and proposal; business development plan; feasibility study -& aims and objectives; financial viability; implementation plan; monitoring and evaluation; importance of evaluation for organisational development; HRM issues: empowerment, commitment, motivation, expectancy; Maslow's hierarchy; expectancy theory of motivation

Risk assessment management issues

Health and Safety of customers and staff, environmental impact assessment, Health and Safety at Work, minimising risk, risk paper document/assessment.

Evaluating marketing mix and marketing process:

7 P's of the marketing mix explained and applied to an event; relating to students' own event; marketing process; marketing penetration; product development; market development; diversification

Event customer service and implementation of customer service skills:

Customer service styles - formal (silver service, valet, a la carte, table d'hotel, Michelin star); informal - self-service, buffet, fast food restaurants); customer service discussed in relation to students' own event; customer service evaluation

Supply chain:

Identifying supply chains within the events management sector; strategic supply chain management; applicability of supply chain to the events sector

Contingency plans:

Defining contingency plans; contingency theory - assumptions; contingency planning and plans for the live event

Event evaluation and event discussion and finalisation:

Session focusing on the work of all teams involved in running the event - updates will be provided and the tutor will ensure that all relevant issues have been covered and addressed


The module will be delivered weekly, and will consist of a one and a half hour theory session. Class involvement is actively encouraged to enhance understanding and promote critical thinking. Tutorial and other sessions are available for small group or one to one tutorials and advice. Students will also be expected to have hands on experience, investigating hospitality services in their own employment environment to allow them to practice the key skills and develop events management skills.

Recommended Reading:

    Bowdin G. (2005) Events Management (2nd Ed), Elsevier, London.
  • Campbell, J (2006), Advanced Practical Cookery, 4th Edition, Hodder & Arnold, London.
  • Allen J. Et al (2008) Festival and Special Event Management (4th ed) Wiley & Sons, London.
  • Cousins J, Foskett D and Gillespie C. (2002) Food and Beverage Management, Longman, Essex
Entry Requirements
    This course should be seen as the progression from our Event Management & Planning (Beginners) course
    Students should be in a relevant role or aspiring to work within the events sector

If you are unsure about any of the above requirements, please contact us and we'll put you in touch with the course leaders before you book your place.

Students working within the sector may be eligible to attend this course without undertaking the beginners (contact us to discuss).

How will I be assessed?

Each session includes a section for discussion of the planning of the event and relevant progress/issues. This serves as opportunity for peer and tutor feedback and clarification for students in transferring taught theory to practice.

All teams involved in running the event will also report to each other in order to effectively coordinate the event. Students are required to plan, organise and manage a live event in small groups, demonstrating a practical approach to event management. The following six areas will be covered:

    Marketing and Promotions
  • Ticket sales
  • Charity liaison
  • Menu Design
  • Entertainment and Decorations
  • Stakeholders and Donations

A portfolio should be created and consist of evidence detailing the significance of planning, menu planning and financial organisation of the themed event – to showcase students work.& Evidence of time management planning should detail how far the event concept is feasible in matching the needs of the event, and the resources available to implement it.

The student must show evaluation of the event aims and objectives – to achieve high quality food and service, with the aim of achieving maximum customer, event organiser and sponsor satisfaction.

    Planning an event
  • Customers and stakeholder needs and expectations
  • HRM issues
  • Financial planning and budgeting
  • Risk management – and minimising risk through a risk assessment process
  • Event Marketing
  • Customer service – an exceeding customer needs and expectations
  • Implementation and monitoring
  • Event contingency planning
  • Evaluation of the event.

Students will link aspects of theory throughout the event planning process which will be documented in the portfolio.

What can I do next?

See our website for our variety of courses on offer.  You may also like our Hospitality Management (Events Management) (FdA)

For more information

For more information about this course, contact our specialist team on 01254 29 25 00 or email

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