All Final Exams must include:
o Cover page with your full name; course name and #; case name and #; due date.
o Text should be Arial 12 point type and double spaced.
o Answers can be either paragraphs or bullet points using complete sentences.
o Please follow the outline using the number and letter system indicated.
o Points may be deducted for format, multiple grammar, spelling and punctuation errors.
o This is an individual assignment. Your integrity is expected and appreciated.
Hypothetically, you begin your position 18 months before the opening date. You need to create and develop a basic management and document structure to address venue policies and procedures; operating budget; booking priorities and policies; booking calendar; venue marketing; a ticketing system; a venue operations guide; a basic risk management outline and an RFP for a food and beverage service provider for your concessions stands and develop the concessions stands menu, serving sizes, prices.
1. Administration & Booking
- Describe your strategy for developing a public or private management structure for your venue. Explain your selection.
- List three (3) other similar venues (size and location) that also the type of structure you are advocating.
- Develop a mission statement for the venue
- Develop an employee organizational chart for your specific venue
- Develop the venue priorities list and booking policies for your specific venue
- Develop a six month schedule of events for the arena from October 1 through March 31
2. Finance & Box Office
- Describe the major functions of an arena finance department
- Develop the venue operating budget categories (major revenue and expense)
- Develop an outline for a ticketing system Request for Proposal (RFP)
3. Marketing & Sales
- Describe your strategy for developing the Marketing & Sales Department for the venue and it's events
- Develop a venue marketing strategy for the venue
4. Ancillary Services
- Describe your strategy for developing ancillary services for your venue
- Develop the outline of a RFP for food and beverage service provider
- Develop a concessions menu including eight (8) food & beverage items including the serving sizes and prices
5. Operations & Event Services
- Describe your strategy for developing the Operations and Event Services Department
- Develop a venue operations risk management plan outline
- Develop an outline for a venue services guide
6. Safety & Security
- Develop an outline event risk management plan
- Explain five (5) potential risks for your venue's events
- Explain five (5) precautions to eliminate or reduce your risks in b. above.