Basics of Event Production and Management (5 cr)
Code: ML00BW56-3001
General information
Enrollment
22.05.2023 - 28.05.2023
Timing
31.08.2023 - 02.11.2023
Number of ECTS credits allocated
5 op
Virtual proportion
4 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Marjukka Turunen
- Kaija Meriläinen
Teacher in charge
Kaija Meriläinen
Groups
-
PRA223KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K23, Leppävaara
Learning outcomes
The student is able to:
- define the characteristics of a professionally produced event
- describe the key concepts of event production and the basic process
- correctly dimension the critical resources for organising an event (time, human and financial resources)
- communicate appropriately: modelling the production and communications plan and reporting professionally to both the production team and stakeholders
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5