EVENTS AND LOGISTIC MANAGEMENT

(BBATT-ELECTIVE)

Course objectives
The purpose of this course is to acquire an in-depth knowledge about the Event and Logistic
Management and to become familiar with the techniques and approaches for successful Event
and Logistic Management. To equip students with essential inputs necessary to run conferences,
conventions and Events. To become familiar with management techniques and strategies
required for successful planning, promotion, implementation and evaluation of special events

Course Description
This course is designed to provide an in-depth study of the variety of concepts relating to Event
and Logistic Management. The student will study dimensions of Event and the Logistic
Management. There will be opportunities for the student to apply Event and Logistic
Management knowledge, utilizing in real world. This course provides a foundation for
understanding and developing a career in Event and Logistic Management. This course will
make student familiar with management techniques and strategies required for successful
planning, promotion, implementation and evaluation of special events

Course Outcomes

 Student will be able to develop knowledge on Event Management

 Student will be able to develop knowledge in Logistic Management in Events
 Student will be able to develop knowledge in Planning, organizing and managing Events.

Course Contents:
Unit 1: Introduction to Event management 4 hours

Meaning, definition and characteristics. The events industry. The role of the event manager.

Unit 2: Initial Planning & Budgeting Events 10 hours

Determining Event Objectives, Event Vision, Design Objectives of the Event Experience, Initial
Planning Visualization, Monitoring the Budget, Event Design Principles.

Organization and Timing- Critical Path Function Sheets, Timing, Date Selection, Critical Path
Checklist, Charting Critical Path.

Location- Site Selection, Location Requirements Hotels and Convention Centers Restaurants,
Private Venues, Catering, Theaters, Tents and Contracts. Choice of location for an event,
Developing selection criteria, Layout of activities and fixed arrangements at an event.
Venue Requirements: Room Requirements, Staging, Audiovisual, Lighting Staging, Venue and
Event Supplier.

Food and Beverage- Food and Beverage Considerations, Menu Planning, Staffing

Unit 3: Event Marketing 6 hours

Introduction to Event Marketing- The Five Ps of Event Marketing- Product, Price, Place, Public
Relations and Positioning. Event Promotion, Advertising, and Public Relation.

Unit 4: Supply chain management 6 hours

Introduction to SCM, managing the supply chain, basic objectives of purchasing, purchasing
activities and developing relationships with suppliers, Decision points in purchasing for an event
organization

Unit 5 : Risk & security Management 4 hours

Risk management, Risk identification, Techniques for managing risks

Unit 6: Implementation and delivery 4 hours

Scheduling, Scheduling in the event industry, The stages of scheduling, Deciding the order of
completing activities.

Unit 7: Performance evaluation 6 hours

Introduction, Different forms of evaluation, The control cycle, Control elements, Profitability
measurements, Evaluation of an event, Quantitative and qualitative evaluation methods.

Basic Books

 Judy Allen. (2009). Event Planning, Second Edition. John Wiley & sons Canada. Ltd.
 Julia Tum, Philippa Norton, J. Nevan Wright. (2006). Management of Event
Operations Elsevier Butterworth-Heinemann.
 Leonard H. Hoyle. (2002). Event Marketing. John Wiley & sons Canada. Ltd.

Reference Books

 Charles Bladen, James Kennell, Emma Abson and Nick Wilde. (2012). Events
Management: An introduction. Routledge
 Des Conway. (2006).The Event Manager's Bible: How to Plan and Deliver an Event (2nd
edition). How to Content.