For our event, we were given a budget of $750. We created a breakdown of our estimated budget before we began any specific planning. This was to make sure we could allocate funds correctly and also see through that we would not go over our budget.

 

Although we made our functional budget, these funds were by no means permanently solidified. Throughout the course of our planning, we were able to move funds from certain areas, such as food and beverage, and move them for more necessary contributions, such as marketing.

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Looking at our original estimated budget, we were able to save our client approximately $240.40!