Hjem

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 in an accessible and succinct way. Each chapter is one step in the event management process, from defining the event goals to final assessment. Other essential topics such as developing a budget, creating promotions, and evaluating personnel needs are covered. The second edition places special emphasis on critical issues now facing event managers, such as using technology and AI to enhance the visitor experience, hiring and training staff in a tight labor market, reaching diverse visitor segments, budgeting to control costs and other budget constraints, increasing visitor engagement through social media, tracking and analyzing key performance indicators, and implementing sustainable event management practices. New examples and case studies are integrated throughout, and other new trends such as designing immersive local experiences that contribute to the community, integration of technology, activities to help people make connections using interactive experiences, finding alternative venues, and awareness of wellness and food trends are also explored. This is 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.