The BHC 11 Basics of Event Management course is a comprehensive guide designed for Bachelor of Hotel Management and Catering Technology (BHMCT) students. It extensively covers the basics of event management, focusing on event planning, coordination, and execution in the hospitality industry. Aligned meticulously with the BHMCT syllabus, this guide provides detailed explanations, practical insights, and concise exam-focused notes, ensuring students are thoroughly prepared for their examinations. Condensing the syllabus into 100 - 130 pages, it offers quick, readable notes beneficial for efficient exam preparation.

Benefits of this Course:

• In-depth Exploration of Basics of Event Management: This guide offers an in-depth exploration of the basics of event management, covering topics such as event planning processes, venue selection, budgeting, marketing, logistics management, and post-event evaluation, providing students with a comprehensive understanding of event management principles and practices.
• Coverage of Event Planning, Coordination, and Execution: Students will gain insights into event planning, coordination, and execution, including the role of event managers, event design, guest management, catering services, technical arrangements, and on-site management, ensuring they are equipped with the knowledge and skills to organize successful events in the hospitality industry.
• Aligned with BHMCT Syllabus: The content of this guide is fully aligned with the BHMCT syllabus, ensuring that students cover all the necessary topics for their examinations and acquire the essential knowledge and skills required in the field of event management in the hospitality industry.
• Provides Concise Exam-focused Notes for Quick Revision: The guide offers concise, exam-focused notes covering the entire syllabus in 100 - 130 pages, facilitating quick and efficient revision. It highlights key points and concepts, enabling students to retain information effectively.