Description

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.

Assignment:
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

1. Describe your strategy for developing a public or private management structure for your venue. Explain your selection.
2. List three (3) other similar venues (size and location) that also the type of structure you are advocating.
3. Develop a mission statement for the venue
4. Develop an employee organizational chart for your specific venue
5. Develop the venue priorities list and booking policies for your specific venue
6. Develop a six month schedule of events for the arena from October 1 through March 31

2.    Finance & Box Office

1. Describe the major functions of an arena finance department
2. Develop the venue operating budget categories (major revenue and expense)
3. Develop an outline for a ticketing system Request for Proposal (RFP)

3.    Marketing & Sales

1. Describe your strategy for developing the Marketing & Sales Department for the venue and it's events
2. Develop a venue marketing strategy for the venue

4.    Ancillary Services

1. Describe your strategy for developing ancillary services for your venue
2. Develop the outline of a RFP for food and beverage service provider
3. Develop a concessions menu including eight (8) food & beverage items including the serving sizes and prices

5.    Operations & Event Services

1. Describe your strategy for developing the Operations and Event Services Department
2. Develop a venue operations risk management plan outline
3. Develop an outline for a venue services guide

6. Safety & Security

1. Develop an outline event risk management plan
2. Explain five (5) potential risks for your venue's events
3. Explain five (5) precautions to eliminate or reduce your risks in b. above.