Conference Banqueting and Event Management

This report discusses the concept of conference and banqueting, the different types of events, professional etiquettes, strategic and operational components, and food production systems in event management. It also highlights the importance of maintaining professionalism and provides references for further reading.

CONFERENCE
BANQUETING AND EVENT
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Understanding the different types of events................................................................................3
Analysing the professional etiquettes that are required in order to make an event successful...4
The strategic and operational components under conference, banqueting and event industry...5
Different methods of food production system or food & beverage services..............................6
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Conference and banqueting refers to the planning and organization of the different events in
order to make them a successful event. There are many event management companies that work
onto this. The main aim of these companies is to provide an extreme satisfaction to their
customers. The event management team, is accountable for handling the every aspect of the
event. These events can be formal events or can be informal events. The complete management
of the event is based upon the type and nature of the event. This report will illustrate the concept
of conference & banqueting. The report will also describe the different ways that has been
adopted by the event management team in order to make their events successful.
MAIN BODY
Understanding the different types of events
In my knowledge I had learned, that there are different types of events take place. And all of
these events has different aims and elements. The event management companies focus on all
these elements and perform their activities. (Chamberlain and et.al, 2019). The different types of
events are:
Conferences- This event is mainly used by the B2B marketers. In this, there are large number of
listeners and speakers are there. This event is mainly happened for the official purpose. A proper
code of conduct has to be maintained in conferences. The participators arrive in a decided dress
code and in proper appearance.
Networking event session- The main aim of this event is to organize meet up and creates
network with the different firms in the market. These events are usually for increasing the
interaction of the employees of the company. In such type of events, the prior focus is put into
the venue. The different types of food has been offered to the guest in order to satisfy them.
Awards and competitions- This is the best way to get in touch with the people. These events are
used by both B2B & B2C companies. These companies celebrated their success in such events.
Their employees are given the rewards in order to celebrate their efficiency of work. Many
awards ceremony happened live at the event. (Dua, 2020). Under this, some competitions has
been organized by the event management teams. And the winners has given the live awards. This
has been done for making event more interesting.

Festivals and parties- These are all about creating the sense of fun for the people attending the
events. Parties are the social get-together that has been organized by the companies for having
fun with their employees. On the other hand festival events consist of celebrating the festivals in
order to increase the effectiveness of the festivals.
Webinars- The term webinar is consists of two components and that is web & seminar. These
events are the seminars but conducted throughout the web. (Vlachos, 2020). This can be
conducted from any place as it involves the digital involvement of the people. This does not
involve the live face to face interaction of the people.
Analysing the professional etiquettes that are required in order to make an event successful
The event management industries follows the certain professional etiquettes in terms of
maintaining their professionalism. These etiquettes result in the success of the events. Here are
the professional etiquettes that has been performed by the event managers are:
Good impression- the event management team has lot of work to do before the happening of
event and event and even at the time event happening. They are concerned with lot of work. The
pressure and stress of the work towards event team can make them loss their positive attitudes.
This professional etiquette of having good impression suggest them to have a positive attitude
throughout happening of the event. They have to greet everyone with a good smile. So, their
impression cab be leaves a long-lasting effect on the guests.
Stay professional- This is the prior etiquette that has been adopted by the event managers. This
involves their appearance and their response in different situations. The managers must appear in
professional dress code in terms of maintaining the professionalism. (Getz, 2018). The event
team has to attain the guest in order to provide them knowledge about different activities taking
place in the event.
Be smart with your phones- The smartphones of the event planner has been considered as their
lifeline as exchange every information regarding the event through their smartphones. The
proper updates have been made through that. But, it is important to maintain some limitations of
using cell-phones while addressing the guest. Otherwise, it will leave a bad impression in front
of the guest.
Table manners- Maintaining the dinner etiquettes is equally important for the event planners.
The dinner table must be set in such a manner that it should look professional and attracts the

interest of the guest. An efficient set up of the meals on table results in having a good experience
of the meal for the guests.
Timing- The event planner has to be punctual. This is one of the mandatory element of being
professional. The event manager has to be punctual to itself. The perfect planning of time leads
to the perfect establishment of the event. Event manager influences every member of the event
management team to be on time.
International etiquettes- Those event management companies that are maintaining the
international events has to put a keen focus on the international etiquettes. It involves knowing
the ways of greeting towards different people. In an international event, there are different
number of people from different cultures and backgrounds. The event planners must learn the
traditions of the people in order to greet them with more efficiency. This will result in increasing
the goodwill of the event companies and helps in making event successful.
The strategic and operational components under conference, banqueting and event industry
The strategic planning under event management is consists of the main objective of the event and
the resources that are required to achieve that objective. On the other hand, the operational
planning represents the complete detail information of the event. So, the people can perform their
day to day task in order to make event successful. Here are the main elements that comes under
the strategic and operational planning:
Strategic planning:
Marketing- This strategy is all about making people aware about the event. This strategy
involves all those promotional techniques such as, advertisement on television & newspaper. It
helps in making people aware about the happening of the event. Along with making aware, it
also involves some extra efforts that attracts the public for taking part in the event.
Pricing- it involves the value of attending an event. The price strategy of event contains
complete power of attracting and distracting the large ratio of the public. This is an important
element for the event industry as it decides the revenue of the company. (Kusumawati, 2021).
Therefore, it should be set in such way that it provides complete satisfaction to the audience as
well as benefits the company.
Packaging- It is a promotional tool adopted by the event management industry. Then package
has been provided to the public in order to buy more pass. Under this, the company offers

discount such as “buy one pass and get another free” this creates an urge in the mind of audience
to have more passes.
Financial management- the management of budget is one of the important strategy under event
management. An efficient stability of finance results in creating effectiveness in the event.
Operational planning:
Booking venue diary- Venue contains the list of meals. The perfect planning regarding this is
needed as the public is more concern about the meals. Operational planning involves the booking
of venue along with booking of the place, where event is going to be take place.
Functional sheet- The functional sheet is just like a contract. It contains all the information or
terms & conditions of the event that has been agreed between the hirer and the council. This
sheet helps in knowing the demand of the events. (Jones, 2017). And according to that, the event
planning has been done by the event companies.
Monitoring progress- under this, the event planners observes the day to day activities and
ensures that the event is in on a progressing ratio. The observation helps in managing the risk. It
helps in assuming the risk that can arise in the event.
Delivering of activities- It involves delivering the event activities to the different people. This
element of operational planning helps in defining the task to be done by each people in order to
organize the event.
Different methods of food production system or food & beverage services
In an event the presentation of meals and food plays an important role. The ways that are used in
order to present the meal in front of the customers results in knowing the professionalism of the
event industry. (Lipton, 2017). There are different types of food production or food & beverage
system that has been adopted by the company and those are:
Food production system- it refers to producing food in different forms such as:
Slicing- it refers to cutting of food into different slices. These slices are generally thin. It has
been produced in the shape of square, roll cuts and diagonal. The slicing is done with the hand or
with the machines.
Cutting- This is used in food production for reducing the large sized food materials. So, it
becomes easy to eat. Knives, and cleavers are used for cutting the food into smaller parts.

Boiling- The boiling refers heating the food on a certain temperature in order to make it healthy.
This method of food production is used to kill germs in the food. It ensures the safety of the
food.
Frying- Under this, the food has been extremely cooked under the oil by using pan and oil. The
food is completely vessel into the hot oil.
Food & beverage services- It refers to the establishment of in such manner that it shows
professionalism. (Lenaerts, Collard and Demont, 2019). And along with this, provides a better
experience in terms of eating. It involves:
Butler service- It involves presenting the food in trolley and put it before the guest. It is a private
service and can be taken in account when there are less number of guest. The food is flamed &
served in front of the guest. This is a part of luxurious service.
Plate service- Under this, the food is served in the plates by the kitchen staff & brought in front
of the guest at the table by waiting staff. The food in plates has been presented in decorative
manner that leads to add more efficiency in the food.(Martin-Rios and et.al., 2018). This service
is mainly used when there are large number of guests.
Cart service- This service involves preparing the food and presenting it on the table side. The
guest selects the food while sitting according to their taste and then, the waiter serves them their
selected food.
Platter service- In this, the food has been parted into silver plates by the kitchen staff. And then,
the platters are kept on the sideboard of the hot plates. (Fieschi and Pretato, 2018). At the time of
providing food the waiter pick the platter from the hot plate and serves them to the guest with the
spoon or fork.

CONCLUSION
From the above report it has been concluded that there are various types of event managed by the
event management industry. The event management industries has to maintain professionalism.
They maintain their professionalism by performing the professional etiquettes. These etiquettes
enable them to have their good image in the eyes of the public. Along with this, the report also
describes the strategic and operational planning of the event management teams. These planning
helps them to create a successful event. Apart from this, the report also highlights the different
method of food production and food services. These different method of food production and
food service results in presenting the food in more professional manner. It adds glory in the
meals before presenting them into the front of guest.

REFERENCES
Books and Journals
Chamberlain, D.A., and et.al, 2019. Mega event management of formula one grand prix: an
analysis of literature. Facilities.
Dua, K., 2020. Chapter-9 Event Management: An Overview. MULTIDISCIPLINARY, p.139.
Fieschi, M. and Pretato, U., 2018. Role of compostable tableware in food service and waste
management. A life cycle assessment study. Waste management. 73. pp.14-25.
Getz, D., 2018. Event Evaluation. Oxford: Goodfellow Publishers.
Jones, M., 2017. Sustainable event management: A practical guide. Routledge.
Khan, A., and et.al., 2019. Event Management System.
Kusumawati, A., 2021, September. Event Tourism for Promoting the City Development. In 3rd
Annual International Conference on Public and Business Administration (AICoBPA
2020) (pp. 153-156). Atlantis Press.
Lenaerts, B., Collard, B.C. and Demont, M., 2019. Improving global food security through
accelerated plant breeding. Plant Science. 287. p.110207.
Lipton, J.I., 2017. Printable food: the technology and its application in human health. Current
opinion in biotechnology. 44. pp.198-201.
Martin-Rios, C., and et.al., 2018. Food waste management innovations in the foodservice
industry. Waste management. 79. pp.196-206.
Vlachos, P., 2020. Liminality, subjectivity, and aesthetics in event management
studies. Liminality and Critical Event Studies, pp.35-54.