Conference Banqueting and Event Management: Professional Etiquettes, Strategic and Operational Issues, Food Production Systems and Service Methods

This report discusses professional etiquettes, strategic and operational issues, food production systems and service methods in Conference Banqueting and Event Management. It covers personal reflective statement, key strategic and operational issues, and demonstration of knowledge and understanding about food production systems and service methods. The report also highlights the importance of applying ethics in the event management industry. The subject is relevant to courses related to event management, hospitality, and tourism. The report is based on various research articles and journals.

Conference Banqueting and Event
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Personal reflective statement.......................................................................................................3
Professional etiquettes required for the event management industry..........................................4
Key strategic and operational issues within conference, Banqueting and event industry...........5
Demonstration of knowledge and understanding about 3-4 food production systems and 3-4
food & beverage service methods................................................................................................6
CONCLUSION................................................................................................................................7
REFERNCES...................................................................................................................................9

INTRODUCTION
Event management refers to planning, arranging all the activities and execution of events
properly. There are different type of events and it is important to make proper plans so that event
can be organised properly (Allen, 2021). Royal Crescent hotel is owned by Topland group and it
is one of the famous hotel of UK. It is providing good services to customers and satisfy their
needs. The report examines, different types of events in educational and practical knowledge,
professional etiquettes required to be successful in the event management industry. Analysis and
evaluate key strategic and operational issues within conference, Banqueting and event industry.
Further, food production system and food beverage service methods.
MAIN BODY
Personal reflective statement
During the educational and personal exposure, I experienced a series of events that may
include the sport event, corporate events, entertainment and cultural event. Along with the
exposure I have experienced that every event was different from each other in terms of its
characteristics and its conduction. In the same way I have exposure of the seminars, conferences,
meetings, business dinner, trade shows, networking event and various others. The event would
also make differ in terms of the characteristics that some of the events are organized at the scale
while some at large. In the same way I also experienced some difference in terms of the
formality and informality. This can be justified with the aspect of corporate event wherein there
is a presence of professionalism while in case of the family event there is a presence of the
informality.
I have also experienced that the sport events are mainly considered with the aspect of
making a focus towards the sports along with its promotion while the business and corporate
events are highly focussed towards the corporates and business purpose. In the same as per my
experience and personal exposure I had analysed that with the aspect of cultural event the major
focus would be lied towards the development of feeling of belongingness and cultural unity.
Along with experience and exposure I have also learned various other aspect regarding the event
in terms of learning the professionalism, cultural skills, interpersonal skill, presentation skills and
various other. Along with that I have also experienced various conferences that how they would
be organized and what are the requirement and arrangement that would be considered with
reference to the conferences. I have experienced that how to make presentation of the ideas in the

conferences and how to make address to a large number of participants. I have also experienced
certain mega event when I got the chance to get exposed to Olympic games. Along with exposes
I have the also make participation in the local and national level events including the societal and
cultural event.
Professional etiquettes required for the event management industry
Etiquettes are the ethical and socially acceptable behaviour related with the actions of the
members which are related with certain profession and their reflection in terms of their action.
The golden principle of etiquettes is to treat other as you are being treated.
Some of the important and major etiquettes are:
 Both men and women would make shake their hands at the time of meeting.
 The name of the badge must be kept on the right shoulder of the respected personnel.
 While meeting a person at the business and social function it is important that an
introduction would be given to a person who is standing alone.
 During the business introduction I is important that an introduction of less important
person must be made to the most important person.
 In order to make expression of thanks, an email would be send so that it would be formal
and would act as efficient mode.
It is important to apply ethics in event management industry because it helps in creating
good image in market. It is essential to treat others with respect and treat others as you would
like to be treated. Professional etiquettes play a crucial role in success of event because
customers are attracted by this and it helps in implementing plans properly. There are etiquettes
for event like, be clear about start time, do not allow outside food into meeting rooms, both men
and women shake their hands at the time of meeting (Draper, Young Thomas and Fenich, 2018).
It is important to apply etiquettes because it helps in achieving goals and objectives of event
management industry. Some important etiquettes are, during the business introduction I is
important, to express thanks an email should be sent, name of badge must be kept on right
shoulder, men and women would shake their hands at the time of meeting. Professional
etiquettes help in success of event because it creates positive impact on other people and goals of
hotel are accomplished. Managers of Royal crescent hotel are working according to instruction

given and ethical principles are applied to be successful in the event management industry. It is
essential to apply some ethical principles in event industry so that members can work efficiently
and this is beneficial for hotel.
Key strategic and operational issues within conference, Banqueting and event industry
Strategic issues
Strategic issues refer to issue which are unresolved questions need a decision or waiting for some
clarifying event. It is the responsibility of managers to identify issues which can affect event and
find solution so that event can be organised properly and there will be no issue. It is essential to
identify strategic issues and make plans accordingly so that goals and objectives can be
accomplished. It is important to identify issues which can affect event and make plans
accordingly so that goals and objectives can be accomplished. There are some strategic and
operational issues within conference, banqueting and event industry. It is essential to make plans
properly so that targets can be accomplished and it helps in performing better than others
(Sancho and et.al., 2020). Managers are responsible for handling all issues and find solutions
which is beneficial for growth and development of hotel. Strategic issues are:
 Marketing – it is one of the biggest issue which is faced by event industry because it is
essential to do marketing so that people can get information about event which is
organised. Marketing helps in attracting more people and increases sales of hotel. There
are many hotels and competition is increasing. When marketing is not done then people
did not get information about event.
 Pricing – prices are decided after analysing market situation and strategy applied by
competitors. This helps in achieving goals and objectives of hotel and better plans can be
made which is beneficial. When organising conference, banqueting and event, prices are
decided as per need of people and arrangements are made according to choice of people.
Managers should decide prices after analysing competitor’s strategy so that more people
can be attracted and it helps in generating more profit.
 Financial consideration – it means to make budget and plans should be made
accordingly so that event can be organised properly. It is essential to satisfy need of
people and provide them good quality products and services. Managers should make
proper budgets and calculate all expenses so that further planning can be done

accordingly. all the activities should be mentioned and funds required for organising
event must be calculated so that goals can be accomplished.
Operational issues
Operational issues refer to big risk for events. It is the responsibility of managers to identify
operational issues which can affect event and take necessary steps to solve these issues so that
goals and objectives can be accomplished. It includes, crowd control, food positioning,
electricity problems, function sheet, booking dairy etc. these are some operational issues within
conference, banqueting and event industry. It is essential to face these issues and find solutions s
that targets can be accomplished (Vlahakis, Apostolou and Kopanaki, 2018).
Booking dairy- this shows amount of work available on any day. While organising conference,
banqueting and event, details of people are recorded when a guest contact hotel to make a room
booking. It is essential to maintain records properly to avoid confusion. This is an operational
issue because may be staff members forgot to enter details of people for booking. This may
create issue while organising event.
Critical things for an event contract- there are some critical things for an event contract. It is
essential to identify critical things like, payment schedule, cancellation terms, termination clause,
services being provided (Kestler and et.al., 2021). Managers are responsible for identifying
issues in an event industry so that need of people can be satisfied and it helps in achieving
targets. It is important to analyse critical things for an event contract. All these things should be
clear and make proper plans so that targets can be accomplished.
Demonstration of knowledge and understanding about 3-4 food production systems and 3-4 food
& beverage service methods.
Food production systems
It is extremely important to identify and adopt appropriate food production system that
can be used for production of food based upon quality standards. Some of the main types of food
production systems are:
 Conventional system: it is one of the most common type of system of food production in
which ingredients are assembled and food is produced onsite and then held in either heater or
chilled and then served to customers (Sattar and et. al., 2019).

 Convenience system: In this system food is prepared commercially so that consumption of
food can be optimized. In this food is usually ready to be consumed without any further
preparation.
 Cook freeze system: In this cooked and prepared food is freeze rapidly, stored at extremely
low temperature and reheated at the time of service.
 Cook chill system: In this fully cooked food is chilled and stored within refrigerator and at
the time of serving it is reheated and served (Sun, Yun and Yu, 2017). This system is used
when excess amount of food is cooked and is required to be served afterword. Due to this
cooked food is stored in refrigerator after being paced in airtight plastic, bags etc.
Food & beverage service methods
Some of the main types of food and beverage service method are as follows:
 English or family service: In this type of service food and beverage are placed on platters and
on bowel and are placed on table and passed around (Lestari, 2017). This food is brought by
servers whose main responsibility is to present food and beverage to guest.
 French service: in this type of service most of the items are partly or completely prepared at
table side. Food can be brought to side table with some kind of heating equipment’s for
preparation. This type of service is only prepared and served by experienced employees.
 Buffet service: In this type of service food and beverages are arranged in an attractive
manner and are placed upon large tables and all the necessary items such as bowels, plates,
spoons etc. are located nearby. All the items on table can be taken by customers unlimited
time but this service is available only for a particular time period on particular or special
occasions.
 Cafeteria service: In this type of service method customers or guest stand in service line for
selection of their food and beverages (Lestari, 2017). In most of the cafeteria services, guest
or customers have to help themselves for food and beverages by entering into service area,
stand in service counter line, pay for their items and then take their order and enter dining
room.

CONCLUSION
From the above report it has been summarized that there are many different kinds of
events that one can experience and each of these events can provide different kind of experience
to an individual. It has further been analysed that in order to run a successful event management
business it is extremely important to adopt professional etiquettes. Professional etiquettes
required to be successful in the event management industry has been described. Evaluation of
key strategic and operational issues within the conference, banqueting and event industry has
been discussed. Further, food production systems and food & beverage service methods has been
described.

REFERNCES
Books and Journals
Allen, J., 2021. Event management. Wiley.
Kestler, A. M., and et.al., 2021. Digitalization of adverse event management in oncology to
improve treatment outcome—A prospective study protocol. PloS one. 16(6).
p.e0252493.
Sancho, J. C., and et.al., 2020. New approach for threat classification and security risk
estimations based on security event management. Future Generation Computer
Systems, 113, pp.488-505.
Vlahakis, G., Apostolou, D. and Kopanaki, E., 2018. Enabling situation awareness with supply
chain event management. Expert Systems with Applications. 93. pp.86-103.
Sattar, A., and et. al., 2019. Perspectives of potassium solubilizing microbes in sustainable food
production system: A review. Applied soil ecology, 133, pp.146-159.
Sun, F., Yun, D.A.I. and Yu, X., 2017. Air pollution, food production and food security: A
review from the perspective of food system. Journal of integrative agriculture, 16(12),
pp.2945-2962.
Lestari, D., 2017. Developing a method of learning English speaking skills based on the
language functions used in the food and beverage service. E-Journal of Linguistics.
Draper, J., Young Thomas, L. and Fenich, G. G., 2018, January. Event management research
over the past 12 years: What are the current trends in research methods, data collection,
data analysis procedures, and event types?. In Journal of Convention & Event
Tourism (Vol. 19, No. 1, pp. 3-24). Routledge.