Venue Management Facilities
The PRT 511 course helped students learn about sustainability from various perspectives including environmental, equity and economics. One of the primary assignments for this class was the Food and Beverage project that allowed us to create, market, and distribute unique items to sell at any venue of our choice. Select the “Primary Artifact” button below to view the project for this course. A summary of the course and a reflection on the artifact is below as well.
Author: Lee Brimmage
Date: September 17, 2020
PRT 511 | Fall 2020
Hyde County 4-H | Aquarium Tour
Summary
The Venue Management - Facilities course was a course that was very interesting due to the nature of its assignments and various methods used to reinforce learning. Learning about best practices for sustainability and addressing environmental concerns of a venue was quite enlightening. There were several times during class, I said to myself, “I hadn’t even thought about that before.” Dr. Kyle Bunds is truly an awesome professor that is willing to assist his students in any way possible and clarify tough concepts until you understand the topic. His teaching methods were very straightforward, concise, and easy to understand. I liked how Dr. Bunds moodle site was very easy to navigate and broken down into Modules for each week, which was somewhat different from other courses. This was extremely helpful for me and allowed me to not feel overwhelmed with course materials and looking ahead too far! A key takeaway for this course was learning about the LMX (Leader-Member Exchange) Theory, which really confirmed my thoughts about employers and their employees having a mutual respect and general sense of trust for one another. Creating a healthy working environment is important in my current organization and I believe we’ve done a great job of ensuring this for all employees! Now when we talk about accountability and transparency in the workplace, I can always reference the LMX Theory for support!
Hyde County 4-H | “Meet A Farmer” Field Tour
Reflection
I often attend numerous sporting events each year and enjoy the “ballpark food” offered at those specific venues. Not once have I ever thought about the expenses and revenues associated with offering that specific food or beverage item. In this course, I had the chance to dive headfirst into what that scenario would be if I was the general manager of a venue offering these items. The Food and Beverage assignment really opened my eyes up to how you literally have to think about everything even when selecting food and beverages. I never knew there had to be environmental scans to match the types of foods with the demographics of that area or even how in-depth the serving sizes need to be for each ingredient - literally every ounce or teaspoon matters! This amount of detail could almost be overwhelming, but now I appreciate how thorough individuals making these decisions are required to be. I also understand why many facilities choose items that are easy to make and require less ingredients. My creative juices really started to flow with this assignment as I created the hispanic inspired “Walking Taco Bag” and the “Cali Cam Grande” for the Cali Camels baseball team located in Los Angeles, California! This class also offered me the opportunity to create a sustainability and construction plan for an existing facility that I visit each summer for my current work. These assignments were truly enjoyable and unique!
