Conference Banqueting and Event Management

This project report covers personal reflection, professional etiquettes, evaluation of strategic and operational issues, and food production systems in event management. It includes different types of food and beverage services and production systems. The subject is Conference Banqueting and Event Management, and the course code and college/university are not mentioned.

Conference Banqueting
and Event Management

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK...............................................................................................................................................3
Personal reflection.......................................................................................................................3
Professional etiquettes:................................................................................................................4
Evaluation of strategic and operational issues:...........................................................................5
Food production system and food and beverage service:...........................................................6
CONCLUSION ...............................................................................................................................7

INTRODUCTION
Event management refers to application of project management in development and creation of
large and small creation personal or corporate events like conference, festivals, wedding,
concerts and many more (Buchanan and McCalman, 2018). Hilton Hotel is a global brand which
is providing hotel and resort facilities to customers. It was established by Conrad Nicholson
Hilton in the year 1919 in America. This project report includes preparation of personal
reflection of events and professional etiquettes required at event management. It also includes
strategic as well as operational issues in event industry.
TASK
Personal reflection
I have assigned at intern in Hilton Hotel which is a five star hotel placed at London. I got
selected there on basis of knowledge related to event and hospitality management. There are
mainly different types events organised during this training period including wedding event,
business conference and trade show, sponsorship, network and many more. I attend three main
events there including wedding events, conference, sponsorship. For all of which , there are
various responsibilities are assigned by managers to me. One of which is wedding event which is
a informal party in which families and friends come together. It is small events in which families
and friends are to be included (Berners, 2017). There are various business conference organised
by B2B marketers which provide big opportunity for event organisation. Trade show is another
type of event in which meeting of whole sellers in specific industry are organised. There are
various problems arise during organising these events but in the end all of these events provide
satisfactory results. In organising of these events, main problems faced by me and team is related
to communication, team conflicts. Communication is essential in event industry in order to avoid
any problems, confusion, building understanding. At time of wedding event, there is confusion
occur related to decoration of flower as customers has order a specific colour which has not used
but in the end, me and my team worked hard and make changes in decoration. This problem can
be handled effectively with team working but at time when problem arise, it create conflict in
team but I request team to focus on work instead blaming each other. Team working is an
essential skill which helps us to overcome of problems arise in that situation. After completion of

event, customers are happy with us which make all of us happy. Conflict is one of problem
which arise when many people work together and their thoughts are not matched.
Professional etiquettes:
Professional etiquettes refers to unwritten code of conduce related to interaction among
members in an organisation setting (Chakraborty and Sengupta, 2019). Using professional
etiquettes in ant organisation make everyone involved more comfortable and allow thing to flow
in more smooth. It plays an important role in creating positive impression and provide
competitive edge for others who is not following these etiquettes. Professional etiquettes which
should be followed by individual while working in Hilton Hotel are as follows:
Making a good first impression: There is tendencies among people to judge a person to other
people within few seconds with meeting them. So, it is essential for a person to be professional
and aware of their body language. In order to made good impression minds of employers and
managers, it is important for a person to stand straight, keeping smile and maintaining eye
contact. Individual also needs to ensure that they are following workplace dress code and other
policies of organisation.
Avoid gossip: a person can be judged on basis of how they judge other people. Individual should
not make judgement on other people and their importance in organisation or should not avoid in
gossip in which co-workers are speaking negative about other people.
Communication: Communication is an important aspect which is a part of professional
etiquettes (Chibili, 2019). It is important aspect that how a person speak with their colleagues in
conversation and meeting. Individual need to ensure that emails are written clearly which is free
from errors. It is permanent record for a conversation so individual should avoid putting things in
writing which a person can say to face of someone.
Understanding work environment: It can be difficult to discern policies, values as well as
procedure at workplace at first. Hilton is a large organisation which has structured division of
human resource. In order to know expectation of organisation to individual, they needs to access
to HR manager.
Personable yet professional: It is personal choice of a person to share their personal life but for
this, they needs to be cautious in terms of things they share (Князева and Шнурук, 2020). There
are some collogues at workplace, which are open but still they keep their personal life more

private. In Hilton Hotel, it is normal for an individual to add personal touch with a person but
they should remember that they colleagues should have space in professional self.
Evaluation of strategic and operational issues:
Strategic issues:
 Marketing: Marketing refers to process of developing, communicating, delivering as
well as exchanging various offering which is valued by clients, customers, society and
partners at large level (Chu and King, 2019). There are various issues occur in event
management like there is low budget of marketing of event, low annual growth. There is
increasing competition in event management which create threat for profit of business.
 Pricing: Price refers to monetary value offer by company for their products and service.
In event management, company is charging prices of tickets of their event from
customers which should be set in a way which provide profit to company. It can be tricky
process for event planner to select prices of events for event planning services. There are
various factors to be consider by business related to competition, current prices offering
and others.
 Packaging issues: Packaging issues are another issues occur in success of event. These
issues are related to picking packing location which make sense of situation. Issues
related to packing also includes issues of master spreadsheet, issues related to use of
colour coded box label, staying on track and keeping google document concise.
 Financial Consideration: It is important to consider financial aspect in event
management as they needs to spend in certain limit otherwise it can result in loss to them.
Financial aspect is an important aspect as they needs to arrange finance for organising
successful event. There are various financial issues to be faced by organisation related to
finance.
Operational issues:
 Booking diary: Event management is challenging as there are various issues faced by
organiser related to keeping different things to be done on time and on schedule. It is
difficult for customers to book their presents before an events (Li, Jin and Shi, 2018). In
this, overbooking as well as double booking create problems of space in an events which
can create negative impact on image of company.

 Function sheet: Function life is a small list which contain items required by managers of
event organiser company and its colleagues. There are various calculations are made in
this for macro programming for auto mobile data process as well as collection. These
sheets can be sometimes copied by other organisation which create problem for event
organiser.
 Critical things for event contract: It is expected from an event planner to ensure
success of their event with guidance offered and services provided (Matthews, 2019).
Before meeting those expectation, it is important yo define an event planner contract. In
this contract various things to be consider by firm like scope of services, payment
schedule, cancellation term, indemnification clause and others.
Food production system and food and beverage service:
Food and Beverage Service:
Table Service: Table Service is one of food and beverage service in which guest enters in dining
area and are seated on chairs. In this type of service, menu list are provided to customers for
purpose of orders. In this, food is serviced by waiter or waitress to guest on their tables. After
completion of service, they use laid cover on table. There are different types of table service
which includes English service, Russian service, Silver service, French service and many more.
Assisted Service: It is another food and beverage service in which guest enter in dining area and
helps themselves to food from buffet counter or they may get served partly at hotel at table
through waiter or waitress (Osinaike, 2021). They can collect extras required by them from food
counter. In this, eating can be done at table, lounge area, standing.
Self Service: It is another food and beverage service in which guest enter in dinning area and
selecting their own tray from food counter for carried food item by themselves at their seating
place.
Single point service: It is a food and beverage service in which guest orders food and pays for
their orders and gets served at single point. There may or may not be any seats or dining area.
There are various example of this service like kiosk, takeaway, drive through and many more.
Specialised service: It is another category of food and beverage service in which guests are
served to place that is not designated for purpose of food and beverage service like in guest room
or any other type of special area.
Food production systems:

Conventional method: It includes type types conventional system and traditional system.
Conventional system is one in which ingredients are collection and production of food take place
onside that can be either chilled or heated and served to customers. In this types of system, food
can be purchased along with food processing continuum (Popovic and Campbell, 2018). For
instance, there are some items which can be purchased from none end and also needed full
preparation. Some other items can be purchased with processing and some are fully prepared
which only require proportioning. Traditional method is one in which majority of food can be
purchased raw and little portion of food is in convenience foods. In this, facilities are provided
for purpose of storage and receipt of food, cooking, preparation, service and holding of food and
other dishwashing facilities.
Centralised production method: It is another method which includes separation of production
as well as service components of system of food flow which can either by time or place. Food
which can be centrally production is either distributed to point of service in pre portioned or in
batches. It can be transported in ready to serve state like hot or it can require regeneration in
satellite like frozen or chilled food.
Cook freeze and cook chill system: Cook freeze is a catering system which is based on full
cooking of food based on fast freezing that can be stored at low temperature of -18 degree
Celsius (Rowson, 2019). It can be followed with subsequent complete reheating close to
consumer with prior to prompt consumption. It is complete food production process from initial
raw food through final service of products and can be done with food manufacturing organisation
rather then caters. Cook chill is a system which is based on full cooking of food that follow fast
chilling and storage in controlled low storage temperature condition. It is above freezing point
between 0 to 3 degree Celsius that follow subsequent reheating which is close to consumer with
prompt consumption.
CONCLUSION
From above mentioned project report it can be concluded that event management is one of
growing industry which require various etiquette at workplace to be professional. Individual
should avoid gossip at workplace, should made good impression. They should also needs to
ensure free flow of communication at workplace. There are various issues occur in event
individual related to marketing, packaging, pricing as well as financial consideration which is to

be consider by a managers. There are different food production system like conventional,
centralise, cook freeze and cook chill.

REFERENCES
Books and Journals
Berners, P., 2017. Catering and beverages. In The Practical Guide to Organising Events (pp. 84-
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Buchanan, D. and McCalman, J., 2018. Confidence, Visibility and Performance: the Effects of
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Chakraborty, J. and Sengupta, T., 2019. Hospitality industry in West Bengal: A structural
review. Asian Journal of Multidimensional Research (AJMR), 8(1), pp.216-224.
Chibili, M.N., 2019. Rating Systems and the Structure of the Hospitality Industry. In Modern
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Chu, A.M.C. and King, B.E., 2019. Hotel Industry Leadership in Greater China—A Biographical
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Matthews, J., 2019. Inside Out and Outside In: The River Thames in William Shakespeare’s The
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