Event Planning and Protocol

N/A

The subjects to be taught in the classroom will be explored based on the lecture method and analysis of texts and actual cases of organizing events. It is proposed a set of exercises based on case studies, allowing students the opportunity to apply the theoretical knowledge discussed and the basic tools of management and events production.

In turn, the work group will permit to acquire theoretical knowledge and professional skills. This is done through both the implementation of an event in collaboration ESEC/EHTC and the evaluation event report. The approval in the CU is obtained with a minimum classif. of 10 values. The student may choose between two methods of assessment: continuous assessment and final examination.

Continuous assessment:

– Individual theoretical test (30.0%)

– Organization and Participation of a gastronomic event (60.0%)

– Evaluation event report (10.0 %)

Final exam

– Written test – 100.0%

The curricular unit intends to develop skills through the acquisition of theoretical knowledge about the various techniques and practices associated with events management and planning. It is intended that the students develop cognitive capacities and skills to support the diverse technical activities linked to events. This is done through the development of research capacities, and personal and professional skills, such as:

a) to know working processes related to the events organization and protocol

b) to develop marketing techniques associated with events communication

c) to develop technical capacities for events planning, production, operation, and management of publics

d) to develop basic skills of management and budgeting

e) to know the elements of creativity and methodology for the technical production

f) develop event projects, analysis of case studies and implement an event as team work.

1. Events: conceptualization and framework

1.1. Types of events

1.2. Tourist events

1.3. Events organizations

1.4. Legal framework for events organizations

2. Events Planning

2.1. Strategic planning

2.2. Marketing planning

2.3. Human resources

2.4. Financing

3. Design and Organization of Events

3.1. Ethics and professional culture

3.2. Protocol proceedings

3.3. Management methodologies

3.4. Leadership and team’s coordination

3.5. Spaces planning

4. Evaluation of Events

4.1. Evaluation of results

 4.2. Management and financial analysis

• - Gastronomic Event Organization and Participation - 60.0%
• - Synthesis work - 10.0%
• - Frequency - 30.0%

• - Exam - 100.0%

NAO

CALLEN, J. (2000). Event Planning, Ontario: Jonh Willey and Sons.

CAETANO, J., PORTUGAL, M., PORTUGAL, J. (2018), Gestão de Eventos. Escolar Editora.

FERREIRA M. M. et al.; (2010). “Turismo de Eventos: análise profunda e atualizada do setor em São Luís- MA” Revista Turismo & Desenvolvimento, n.º 13/14, vol 2., pp. 577-586.

GIACAGLIA, M. C. (2003), Organização de Eventos: Teoria e Prática, São Paulo: Pioneira Thomson Learning.

HALL, C. M. (1992), Hallmark Tourist Events – Impacts, Management and Planning, London: Belhaven Press.

MARTIN, V. (2003), Manual Prático de Eventos, São Paulo: Editora Atlas. MATIAS, M. (2001), Organização de Eventos: Procedimentos e Técnicas, São Paulo: Editora Manole.

MENDES E. & CUNHA M. (2010). “Turismo, Animação e Lazer em Espaço Urbano” Revista Turismo & Desenvolvimento, n.º 13/14, vol 2., pp. 645-654. SHONE, A. & PARRY, B. (2004). Successful event management – a practical handbook”. 2nd ed., London: Thomson.