Planning and organizing an event: Sushibar+Wine 6 -year birthday party
Laulajainen, Kaisa; Pitkänen, Piia (2016)
Laulajainen, Kaisa
Pitkänen, Piia
Haaga-Helia ammattikorkeakoulu
2016
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-201602051966
https://urn.fi/URN:NBN:fi:amk-201602051966
Tiivistelmä
This thesis is a written report of an overview on how to plan, produce and manage a me-dium scale special event. The thesis was commissioned by Sushibar Restaurants Finland Oy. The commissioner and the contact person for this thesis is Matti Sarkkinen. The au-thors of this thesis are students of Hotelli- ja Ravintola-alan liikkeenjohto and Experience and Wellness management.
The aim of this thesis was to plan, organize and manage a 6-year old birthday party for Sushibar + Wine restaurants. The planning and organizing process took place from Octo-ber 2015 to November 2015. The actual event took place in the beginning of December 2015. The event was held at Korjaamo Culture Factory, in Töölö, Helsinki. The event was a medium scale event with approximately 200 participants.
The goal of the event was to reward the regular customers and collaborators of Sushibar + Wine by offering them something out of the ordinary and special. Another goal of the event was to form a tighter bond between the participants and the company.
Overall the event can be considered successful and the feedback from the event was mainly positive. According to the feedback, these kinds of special events are a welcomed addition to normal encounters between customers and a restaurant.
The aim of this thesis was to plan, organize and manage a 6-year old birthday party for Sushibar + Wine restaurants. The planning and organizing process took place from Octo-ber 2015 to November 2015. The actual event took place in the beginning of December 2015. The event was held at Korjaamo Culture Factory, in Töölö, Helsinki. The event was a medium scale event with approximately 200 participants.
The goal of the event was to reward the regular customers and collaborators of Sushibar + Wine by offering them something out of the ordinary and special. Another goal of the event was to form a tighter bond between the participants and the company.
Overall the event can be considered successful and the feedback from the event was mainly positive. According to the feedback, these kinds of special events are a welcomed addition to normal encounters between customers and a restaurant.