Tourism 10, 20, 30

(a)	Identify functions (e.g., graduation banquet, dinner or dessert theatre, feast, community talent night, movie night, school or community barbeque, fowl supper, international supper, bake sale and carnival) that are held within the school and discuss their importance.
(b)	Identify existing or new opportunities for events that could be held within the school or community.
(c)	Analyze the pros and cons of various opportunities to determine the best option(s) for a class or group project.
(d)	Identify factors (e.g., theme, cost, time, number of people, facility and individual/patron requirements) to be considered in the event plan.
(e)	Create a timeline for the project.
(f)	Co-construct a list of responsibilities.
(g)	Research options and plan the event details including: operating standards, including safety (e.g., requirements for safe food handling); target market; accommodations (e.g., accessibility and food allergies); food and beverage services; venue; sources of finance; budget; location, date and time; marketing strategies; risk assessment; legal requirements and permissions; criteria for success; and, evaluation and reflection.
(h)	Execute the event plan.
(i)	Reflect on the success of the event based upon pre-determined criteria for success.
(j)	Reflect on personal contributions to and personal growth resulting from planning and executing the event.