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  <title>Manajemen Event :</title>
  <subTitle>konsep dan aplikasi</subTitle>
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  <namePart>Wijaya, Serli</namePart>
  <role>
   <roleTerm type="text">Primary Author</roleTerm>
  </role>
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 <name type="Personal Name" authority="">
  <namePart>Kristanti, Monika</namePart>
  <role>
   <roleTerm type="text">Additional Author</roleTerm>
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 <name type="Personal Name" authority="">
  <namePart>Thio, Sienny</namePart>
  <role>
   <roleTerm type="text">Additional Author</roleTerm>
  </role>
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  <namePart>Jokom, Regina</namePart>
  <role>
   <roleTerm type="text">Additional Author</roleTerm>
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 <typeOfResource manuscript="no" collection="yes">mixed material</typeOfResource>
 <genre authority="marcgt">bibliography</genre>
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  <place>
   <placeTerm type="text">Depok</placeTerm>
   <publisher>Rajawali Pers</publisher>
   <dateIssued>2020</dateIssued>
  </place>
 </originInfo>
 <language>
  <languageTerm type="code">1</languageTerm>
  <languageTerm type="text">Indonesia</languageTerm>
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  <extent>xvi, 156 hlm. ilus. 23 cm.</extent>
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 <note>DAFTAR ISI&#13;
&#13;
BAB 1 PENGANTAR MANAJEMEN EVENT&#13;
A. Sejarah dan Perkembangan Event&#13;
B. Definisi Konseptual dan Jenis Event&#13;
C. Pemangku Kepentingan Event&#13;
D. Dampak dan Manfaat Sebuah Event&#13;
E. Perencanaan Sebuah Event&#13;
&#13;
BAB 2 PENGELOLAHAN SUMBER DAYA MANUSIA DALAM EVENT&#13;
A. Keunikan Human Resources dalam Event&#13;
B. Proses Perencanaan Human Resources dalam Event&#13;
C. Struktur Organisasi Event&#13;
D. Budaya Organisasi&#13;
E. Efektivitas Team Building&#13;
&#13;
BAB 3 ASPEK PEMASARAN DALAM EVENT&#13;
A. Tetapkan Tujuan Acara&#13;
B. Identifikasi Target Pasar&#13;
C. Rencanakan Fitur Produk yang Ditawarkan&#13;
D. Tetapkan Harga Acara&#13;
E. Tetapkan Strategi Distribusi&#13;
F. Promosikan Event&#13;
G. Evaluasi Aktivitas Pemasaran&#13;
&#13;
BAB 4 PENGELOLAAN MAKANAN DAN MINUMAN DALAM EVENT&#13;
A. Pengertian dan Fungsi Katering&#13;
B. Jenis Event yang Menggunakan Katering&#13;
C. Tujuan Layanan Katering&#13;
D. Faktor Pertimbangan Layanan Katering&#13;
E. Kebijakan Dasar Event Katering&#13;
F. Alat Kontrol Katering dalam Event&#13;
&#13;
BAB 5 ISU LEGAL DALAM EVENT&#13;
A. Regulasi, Lisensi, dan Perizinan&#13;
B. Kontrak&#13;
C. Asuransi&#13;
&#13;
BAB 6 MANAJEMEN RISIKO DALAM EVENT&#13;
&#13;
BAB 7 SPONSORSHIP DALAM EVENT&#13;
A. Definisi Konseptual dan Bentuk Sponsorship&#13;
B. Hubungan dalam Sponsorship&#13;
C. Proses Pengajuan Sponsorship&#13;
D. Proposal Sponsorship&#13;
E. Risiko dalam Sponsorship Event&#13;
&#13;
BAB 8 MANAJEMEN KEUANGAN DALAM EVENT&#13;
&#13;
BAB 9 KOORDINASI DALAM EVENT: LOGISTIK, PEMENTASAN, DAN PENJADWALAN 115&#13;
A. Supply of Customers&#13;
B. Supply of Products&#13;
C. Supply of Facilities&#13;
D. Event Site Logistics&#13;
E. Event Shutdown&#13;
F. Gantt Chart&#13;
G. Production Pack&#13;
H. Work Flow in Event Coordination or Event Production&#13;
I. Elements in Staging Events&#13;
J. Event Technology&#13;
&#13;
BAB 10 EVALUASI, LAPORAN, DAN PENGUKURAN DAMPAK EVENT&#13;
A. Evaluasi Event&#13;
B. Pelaporan Evaluasi&#13;
C. Prosedur Evaluasi&#13;
D. Evaluasi Dampak Ekonomi&#13;
E. Finalisasi&#13;
&#13;
DAFTAR PUSTAKA&#13;
</note>
 <note type="statement of responsibility">Serli Wijaya</note>
 <classification>658.04</classification>
 <identifier type="isbn">9786232316218</identifier>
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