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Event Planning, YAZMIN CHAVEZ 8-902-1806 - Coggle Diagram
Event Planning
Element Forecast
For all these reasons, you should always be clear about your objectives: what you are looking for and what effects you want the event to have on your company. Therefore, you should ask yourself what those objectives are: are they desirable but at the same time possible, or idealistic and unlikely? It is essential that your objectives are realistic and deadline-driven: quantifiable and measurable.
You should think about who your current or potential customers are and send them invitations.
But don't forget that the star of the event is your product or service. Therefore all your energies should be focused on it.
Think that exhibitions create business opportunities, that is where the purchasing decision makers are present. That is why you should be sure to participate in exhibitions that are directly related to your company or industry.
Don't fall into the promoter syndrome, which is the bad habit of having more promoters than people in the company. This can result in your objective not being met, since you will bring to the booth all kinds of people and not the people that P.D. is really interested in.
Always keep in mind what the objective of the event is. Ask yourself why you are going to participate in this event.
Is it to make people aware of you, to reposition a brand, or for institutional presence? What benefits are you looking for?
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Spaces, Furnishings, Uniforms
Whatever the type of table we are going to "create" we must not forget the fundamental details that are basic to any table such as the placement of table linen, cutlery, crockery and glassware.
- Under the tablecloth, it is advisable to put a protector or a splint to protect the table, cushioning the blows, avoiding that any mishap can spoil the table.
- As for the cutlery, remember that the fork goes on the left, and the spoon and knife on the right.
- The crockery, if it is not a very formal meeting, you can choose a modern crockeur guests.ry, but as long as you have enough pieces for all your guests.
- The glassware, as well as the tableware, should be all of the same model. Place two glasses, one for water and one for wine, for simplicity.
- Food is served from the left and removed from the right.
- The order of the dishes is usually from softest to strongest. That is to say, an appetizer or starter a fish and then the meat.
- Drinks are served without resting the bottle in the glass, without lifting it from the table.
- If you put a saucer for the bread and butter it goes to the left of the glasses, at the top, above the cutlery on the left side.
- As for decoration, a simple centerpiece of fresh or dried flowers, or a fruit centerpiece.
When we have guests for lunch or dinner, we do not set the table as we would on an everyday day, but we take a little more care to set the table a little more elegant and dressed for the occasion.
Cost Budgeting
A budget is an integrating and coordinating plan that expresses in financial terms the operations and resources that are part of a company for a given period, in order to achieve the objectives set by top management.
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The Master Budget
It is basically composed of two areas:
- The operating budget.
- The financial budget.
The budget of the event will be according to what you have been asked to organize and how much the client would be willing to pay.
To make your budget you must take into consideration:
- Type of event
- Sound and Lighting
- Gifts
- Speech and Animation
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