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Article . 2026
License: CC BY
Data sources: ZENODO
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
ZENODO
Article . 2026
License: CC BY
Data sources: Datacite
ZENODO
Article . 2026
License: CC BY
Data sources: Datacite
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Collaborative Partnership in Event Management Education: The Good, the Bad and the Ugly

Authors: Wendy Sealy;

Collaborative Partnership in Event Management Education: The Good, the Bad and the Ugly

Abstract

Sustainable events education requires a collaborative approach between higher education institutions (HEIs), the industry and students. This paper assesses graduating students' experiences with the BA (Hons) Event Management at a post 1992 university in the United Kingdom. The students design and deliver a major event on behalf of a 'client' as part of a collaborative partnership between the university and an external organisation from the events industry. The methodology was underpinned by an interpretivist philosophy with 3 graduating cohorts of 2012/13/14. The findings highlighted issues related to several operational challenges that affected the student experience. The majority of students were satisfied with the overall degree outcomes however anxiety and fear about the assessment objectives and client idiosyncrasies and demands; and, the fact that event management is hard work was perceived negatively by some students and as flaws with the university and client organisations. The findings precipitated changes to how students are supported on live event projects and to how the collaborative relationships between clients and the university are framed. Keywords: Experiential learning, event management, live event assessments, vocational degrees

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L1, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
Green
gold