MKT 595 Event Management (DQs)

1. What is the first step for an event professional when planning for an off-premise event? List five types of functions and give a brief description of each.

2. What are the important considerations when deciding what food and beverages are to be served at an event?

3. Discuss the negotiation process. What are the important points for each party to consider?

4. Describe the different types of crises a planner may face and how they should be overcome?

[Please cite your sources, at least one In-Text Citation for every question-answer. Also, make a References section after every question-answer, in APA format]