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The Vegetarian Food Fair Manual Project Hosted by Follow these links to learn more about VUNA and IVU:
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Vegetarian Food Fair Manual Draft Part I Section 4: Creating an overview of planning details Planning a vegetarian food fair involves the coordination of many details and the combining of different elements to create a whole event. Failure to keep track of even one of these details or elements will leave holes in your planning and gaps at the event itself. Keeping track of details and trying to create a planning schedule is difficult for a first-time event because you may not have any previous experiences to guide the creation of a timeline that prompts you to take care of specific tasks. For example, because you can't really predict when you will have completed your list of sponsors and vendors, you can't project accurately when you can complete your posters (although you will be able to determine when they must be at the printer if they are to be ready for the food fair). You may need to fill in and revise some deadlines as you go along. First-time planners should begin planning far in advance for their fair. A general rule of thumb is that planning for a food fair should begin 6 to 8 months before the actual event. Planning for an August event, for example, should begin in January. You can begin planning even earlier if you want. The kind of event you want to hold will give you a general idea of the kinds of tasks you have to complete, and the deadlines for completing these tasks will fill out your planning schedule. The examples of food fair planning schedules in this section will guide you in creating a schedule for your own fair planning (additional, more in-depth materials appear in Appendix A). To keep food fair planning on track and make sure that all aspects of organization and of the event itself are being covered, you should create committees of volunteers involved with planning the project. At this preliminary stage of planning, you may not know exactly what committees you need, but by previewing the sections in Part II, you'll get an idea about some of the tasks you'll need to complete to plan your fair. Appendix C contains a sample of committees organized for food fair planning. TOP |
