Event Management for the Tourism and Hospitality Industries provides a
theoretical and practical approach to teach students of Tourism and
Hospitality the basics of planning, managing and evaluating all types of
events.
Chapters cover skills such as visitor segmentation, product analysis,
developing a budget, promotion and after-event assessment. Special
emphasis is placed on critical issues now facing event managers such as
environmental sustainability and awareness of cultural diversity,
technology and community engagement. The reader will learn the necessity
of connecting events with the community heritage and culture to provide
the local, personalized experienced desired by visitors. Each chapter
covers a unique step in the planning process and corresponds to a
section of a detailed event plan outline found at the end of the book
that can be submitted as a semester-long assignment. Making use of
international case studies in every chapter, this book provides
real-world examples to contextualize the information given.
This will be essential reading for all Tourism and Hospitality students
with an interest in Events Management and Design, and for practitioners
employed in tour companies, cruise ships, destination management
organizations and cultural festivals.
