Strategies for Successful Events Kendra Knight GPSA Director of Events & Awards

Overview Getting started Using ASU resources to your advantage Food and beverage keys

Getting Started Determine event objectives  What functions will your event serve for your group? Propose a budget  Start with all possible, then differentiate between necessities and perks Choose a venue

Using ASU Resources MU Events & Meeting Services: _meeting_services.htm _meeting_services.htm All SORC groups can use MU meeting rooms – limit 1 per week. Key Contacts at Tempe Campus:  Reservations: Judy Schroeder – MU Program Manager

Using ASU Resources ASU Catering: US/CSMW/ArizonaState/Catering/Catering Home.htm US/CSMW/ArizonaState/Catering/Catering Home.htm Key Contacts at Tempe Campus:  Catering: Collen Ellsworth

Using ASU Resources Summary  Meeting & Event Services handle reservations and room set  Catering handles everything that goes on the tables

Food and Beverage Keys ASU Rules and Regulations  On-campus events must use an approved ASU caterer: cs/Approved%20Caterer%20List%20IV.pdf cs/Approved%20Caterer%20List%20IV.pdf  ASU catering is required for MU events

Food and Beverage Keys Choosing your Menu and Service style  What is your budget?  Where is the event taking place?  Who are your guests?  Will guests be seated, standing or strolling?  What is the timing of the F/B in the program?  How are guests arriving?

Closing Thoughts People are here to help you.  Send thank you notes.