Conference Banqueting and Event Management

This report discusses different types of events, professional etiquettes, strategic and operational issues, and food production systems in conference, banqueting, and event management. It also includes a personal reflective statement and a case study of Hound Lodge. Subject: Event Management, Course Code: NA, Course Name: NA, College/University: NA

CONFERENCE BANQUETING
AND EVENT MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Personal reflective statement about the different type of events.................................................3
Professional etiquettes required in event management................................................................4
Key strategic and operational issue within conference, Banqueting and event industry.............6
Understanding of 3-4 food production system and beverage service method.............................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................1

INTRODUCTION
Conference Banqueting is related to outgoing people that are that way to make every
event event, of every size and truly memorable. Event management is process of event that is
mainly concerned related to conceived, planned, organising, managing the event successfully so
that all individual can have fun and leisure. In short it is method of planning of event through
designing the stage, theme and other for making people happy and satisfied. Hound lodge is the
company that has been selected for study. It offer luxury experience to customers with 10
bedrooms located in the ground of Goodwood, the perfect spot for quintessential English
countryside retreat. This report has depicted crucial information related to personal statement
related to different types of events, professional etiquettes required for successful event
management industry. Furthermore, it has analysis and evaluated key strategic and operational
issue within conference, Banqueting and Event industry. 3-4 food production system and 3-4
food and beverage service method.
MAIN BODY
Personal reflective statement about the different type of events
Event industry of United Kingdom is growing at rapid stage that has resulted in
generating around £70bn in 2020, furthermore contributed in taxes around and employing around
515423 people. With increase in number of function, people are demanding event management
companies to organise and manage the event successfully for better outcome. From my
experience, there are various types of event that are held in external environment which can be
illustrated in detailed as follows:
1. Conference event: These are generally event in which official meeting is held between
the several individual or people in order to discussed related to specific topic. So, they are
mainly held by business in order to discussed their set of action or p[procedure that could
be used to achieve the set objectives (Berners, 2017).
2. Seminar event: These are commercial program that are organised in which attendees are
provided information related to specific topic or training related to the way a particular
task will be completed. Furthermore, it is an event that is generally held for 10-15
individual and frequently take place at hotel meeting space or within an office conference
room.

3. Sports event: These are the event that are mainly held to provide fun and entertainment
to people that have passion to enjoy sport. They are held for multiple days, have feature
of competition of different sports among organised team that have skilled and talent to
play and win the game. Likewise, FIFA World Cup, Olympic Games and Rugby World
Cup are the several sports event that are organised in different parts of the world to attract
maximum number of tourist from across worldwide.
4. Major event: It is another event that is organised in external environment that expected
to attract more than 200 people such as dance parties, concerts and exhibitions. In this
media have high interest and they are organised at large scale with an motivate to earn
high profitability and market share (Cousins, J and et.al., 2019). For example: Rugby
World Cup 2011 and 36th America's Cup ICC Cricket World Cup 2015 are major events
held to provide fun and entertainment to people.
5. Product launch event It is most popular event in current scenario, as many of the
companies and entrepreneurs are organising the product launch meeting through event
management to provide extreme qualitative experience to guest and have a great event.
Product launch event is mainly organised to promote products and services of firm to
maximum number of customers so that they are motivated to be part of the organisation
and it can enjoy high sales volume and profitability. So, sometimes it may lead in high
media coverage and awareness of products in mind of millions or large number of
customers residing in society.
Professional etiquettes required in event management
Professional etiquettes in event management can be defined as the way individual present
itself in polite and professional manner that results in building trust and information shared can
be taken seriously. It is vital for event manager to actin professional and ethical manner in order
to make customers happy and satisfied. People wants to be part of organisation or work with
them that give respect and have faith in other individual (Modi and Bijli, 2021). Likewise, the
Hound lodge while operating its function and event management has abided to professional
etiquettes that has contributed in building strong brand image of company in mind and hearts of
the customers. Therefore, the various professional etiquettes required in context of event
management can be explained as:

1. Timekeeping: It is first and foremost etiquettes that has been followed by professional in
event management to organise the event in limited time possible. Hound lodge manager
has devoted all its efforts and energy to schedule all activities as per the time to held the
event so that it can be organised on particular date. In case, there are any delay due to
some error, then the same has been informed to customers through apologise. At the same
time, extra time has been left for unexpected eventualities with an motivate to held event
on the set date.
2. Attitude: Second professional etiquettes that has been made by abided by the
professional in event management is having positive attitude. Moreover, attitude of
respective and treating all the individual or team member equally so that they can actively
participate in organising and managing the event successfully (Davidson, 2018). Manager
of Hound lodge is friendly and always have a smile, pleasant gesture that contribute in
warm welcoming the guest and making them happy and satisfied.
3. Business etiquettes: Moreover, it can be stated that professional etiquettes required in
context of event management is business etiquettes that means all the terms and condition
should be in written format. Likewise, the deadline or date at which the event need to be
organised, task that has to be performed by each and every individual in organising and
managing the event successfully. In addition to this, event manager ask constructive
feedback from employees and customers to understand key areas where they have excel
and need to improve for better outcome. So, this professional etiquettes contribute in
building and retaining strong relationship with customers and event management
company for longer time frame.
4. Manner: In context of organising an event, the professional should have manner to
properly communicate information to its client and employees so that they cannot be get
confused. Such as polite and professional behaviour should be used by the event manager
to talk with the client so that no harm or hurt can be caused to it in any of the
circumstances (Popovic and Campbell, 2018). For example: While making arrangement
of any of the event in the Hound lodge, the manager share all factual and important
information related to the event to client for its betterment.

All these professional etiquettes contribute in creating and maintaining strong
relationship between the customers and company because of transparency and timely
arrangement of organising the event successfully.
Key strategic and operational issue within conference, Banqueting and event industry
Manager face several issue related to strategy and operation in context of conference,
Banqueting and event industry. In terms of strategic issue, manager face issue such as marketing,
pricing, packaging and financial consideration. While for operational, it face issue like functional
sheet, critical things for event contract and booking diary (Berners, 2017). Therefore, all the
major issue that are bear by manager in relation to conference, banqueting and event industry are
described below:
Strategic issue
1. Marketing: The first and foremost issue that has been face by the manager related to
strategies formulation is deciding the way event need to be promoted or marketed to
maximum number of people. It face challenges related to deciding a particular strategy or
method that could be used to promote event successfully. Likewise, whether to make use
of digital or physical platform to informed customers about the organisation of event at
particular date, time.
2. Price: Hound lodge manager is also facing issue related to setting particular price for
organising and managing the event. As there are various cost that company has to
incurred to held a event likewise payment to team member, electricity bill, expense
related to food and decoration and many more (Mehra and Bijli, 2018). Thereby it face
challenges related to setting the price of event by considering all the elements of expense
in relation with event and the overall profit that company wants to earn through event.
3. Packaging: In current scenario, customers have range of wants and needs related to
event, organising the conference, so manager face challenges in deciding a particular
design of the event that can make them happy.
4. Financial consideration: A event, management of banqueting and conferences required
to store and retained a lot of information related to inflow and outflow of cash. So
manager of Hound lodge face challenges in deciding which financial elements need to be
considered to decide budget, cost of event.
Operational issue

1. Booking diary: It is diary that contain all detailed related to event such as when
conference date, time, number of participants, number of the days event is being
organised and venue at which it will be held. Thereby the manager of company is not
able to make record of all the information related to booking.
2. Critical things for event contract: The second major issue face in context of operational
management of event, conference and banqueting is critical things for event contract.
Such as what all event need to be added in the event contract, who will be responsible, its
liability and accountability to performed a particular task and many more (Modi and Bijli,
2018). So, there are range of things that has to be considered by manager for making
event contract and effective operation.
Understanding of 3-4 food production system and beverage service method
Beverage service method can be defined as process of preparing, presenting and serving
food and beverage to the customers in well presentable manner so that they are happy to eat the
same. For example English service and room services are provided by Hound lodge to its
customers so that they can have food to eat and satisfied their wants. While, food production
stem is process and infrastructure that are used to satisfying the food need of people through
securely gathering, growing, harvesting, storing, processing and delivering food to the end
customers. Such as crop production, fisheries production and livestock production are different
food and production system used by Hound lodge.
1. Crop production system: These system states that changes in climate condition
generally impact on changes in atmospheric composition of crop. Likewise, with increase
of CO2 than 100 ppm has resulted in increasing production of wheat and rice. There are
certain crops that can be grown in limited time frame while other take time so these
system has contributed in maintaining record of crop that can be easily gained and used
to manufacture the food (Borisova and Razumeiko, 2018).
2. Fisheries production system: Across global there is high consumption of fish and other
products by customers. So, these is the system that contribute in maintaining detailed
related to fisheries products such as amount in which they are being consumed, the days
they can be kept to offer to customers and many more.
3. Livestock production system: The third food production system being used by the
Hound lodge is livestock production system in which per caput demand expected increase

in income in developing countries. In another words, it is system that helps in recording
detailed related to mixed farming products such as milk, meat and many more by
company.
Hound lodge offer both English service and room services to its customers as its food are
being place on large platters or bowl to be served to guest (Davidson, 2018). Along with it firm
also offer room services to customers by providing them food in their room so that they can eat
and enjoy their time.
CONCLUSION
From the above report it can be concluded that there are different types of event such as
sport, product launch, conference and seminars. At the same time, there are numerous
professional etiquettes that has to be followed in context of event management. So, it can be
summarised that manager has a lot of operational and strategic issue within conference,
banqueting and event industry.

REFERENCES
Books and journals
Berners, P., 2017. Catering and beverages. In The Practical Guide to Organising Events (pp. 84-
100). Routledge.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Borisova, K. and Razumeiko, A., 2018. Hotel Rebranding: Marketing Plan for Piter Inn
Petrozavodsk.
Cousins, J and et.al., 2019. Events, conferencing and banqueting.
Davidson, R., 2018. Business events. Routledge.
Mehra, P. and Bijli, H.K., 2018. Block-1 Event coordination and execution.
Modi, T. and Bijli, H.K., 2018. Block-2 Event manager: role requirements.
Modi, T. and Bijli, H.K., 2021. Block-1 Introduction to event management.
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
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