Conference Banqueting & Event Management: Rosewood Hotel Report

This report provides an overview of conference banqueting and event management practices, focusing on Rosewood Hotels. It includes a reflective statement on event experiences, discusses professional etiquettes for successful event management, and evaluates key strategic and operational issues faced by the organization, such as booking dairy management, health factors, communication, marketing, pricing, finance, and database management. Furthermore, the report examines food production systems, including traditional, conventional, and moist cooking methods, as well as food service systems like silver, American, French, buffet, Russian, self-service, and tray service styles. The conclusion summarizes the importance of effective organization, issue management, and strategic planning for the profitability and success of events, conferences, and banquets at Rosewood Hotels.

Conference Banqueting and
Event Management

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Reflective statement.....................................................................................................................3
Professional etiquettes for successful event management...........................................................3
Evaluation of key strategic and operational issue........................................................................4
Food production system and food service system.......................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Event management basically is a process in which the events which is planned or unplanned are
created. Events are brought to be the part of plans and project that in a person's life is important.
Conference& banqueting is where the people meet to make the event happen and successful. In
this people will meet for making the event memorable, organizing. In this the organizer of the
event should be cost effective for the better event, conference and banqueting. This report
includes the information about rose wood and traits of conference, banqueting and event indutry.
Key strategy and operation issues. This report also evaluate the food production and service
system.
MAIN BODY
Reflective statement
There are a lot of events which I have been gone through some of them are;
Guest speaker event:- in my college there are a lot of events were held one of them is guest
speaker event in this vent the speaker presentation is for the business to business event marketing
by this they taught us how we will start our own business and tie up with their company to be
more effective start-up business (Sancho, Caro, Ávila, and Bravo, 2020).
Conference:- there are a lot of conference held in college for the placement after college or for
motivating us in order to make the career. This type of event require a lot of time and dedication
in order to complete this.
Workshops:- this type of events held for those who wants to start their own business and make
them success for those the workshop are the best option in this workshop individual enhance
their ability and make them better for the achievement.
This type of events held in my educational sector which our knowledge is also enhanced and
effective because of this (Jones, 2017).
Professional etiquettes for successful event management
For the better and successful event management there is a lot of etiquettes that organizer should
follow some of them which ROSEWOOD hotel also follow describe below:
Communication skills:- these skills in the event management must be their for the better and
successful event. Without the communication no event can be as successful as they want t be

that's why it should be done very properly by the person who knows how to communicate with
the guest and the person who attain the event. The communication of the hotel rose is also very
good in order to achieve success (Mair, and Weber,2019).
Positive attitude:- this indicates the willingness of a person to do their work properly by having
the positive attitude. Attitude can break or make the event successful that's why organization
have to be very careful with the who is an organizer. Event organizer have to be flexible and
adaptable for the better event. This includes the daily task for the event and innovation, new
technique to create an event better.
Organized and efficient:- for event that is held should be well organized and full of
concentration. The well organized event should be efficient and concentrate towards the event
for they are working and the event those are non-negotiable must be organized well and proper
planned. The well organized event is about detailing and logical ability to create the event more
successful by the innovative and organize manner (Arnaldi, and Migliaro, 2019).
Budgeting :- for any type of event, conference anything the budget is the essential thing that
should be done properly. For those people who have able to handle the budget of the event that is
the key to success. The ability to do budgeting and effective money management is a plus skill.
Attention:- personal traits of a person indicates the essential key to successful event and pay
attention towards to the better work of an event that should be involved is vital. The attention
also refer to the personal pride to do a task for the event.
Determination:- the ability to deliver the event, conference is a better example of determination
of the successful event in which an individual who is organizer is drive towards the success of
the events that is under them to handle. Determination also include the motivation by which they
are able to sustain the event in a better way.
With the high pressure to complete the event properly is also a kind of motivation that a
organizer should deal in a positive way (Antonova, Ruiz-Rosa, and Mendoza-Jiménez, 2021).
Evaluation of key strategic and operational issue
UK has the most the largest developing conference and banquets industry by which they highly
recognize. ROSEWOOD organizes many conferences, events, banquets in their hotel and these
things give the hotel a better expand opportunity and recognition. Organization should focus on
the operational issue that they face and for the betterment of the organization. The organization
should follow the strategy in order to maintain the day to day activity of the event, conferences,

banquet of the hotels. Organizer should involve in the activity such as safety measure evaluation
performance of the event etc. the scope of the event, conference and banquets industry support
the business of the organization. Like, ROSEWOOD by which they get recognition in the market
and among the customers as well. These type of events need specification and perfect
management to set things up for this organization need to clarify their operational issue such as
ambience, pricing factor, allocation etc. (Martín-Rios, and Ciobanu, 2019).
Strategic management and Operational issue face by the organization are;
Booking dairy: booking dairy contains many things about the conference, event, and banquets
by this organization will get help in order to manage the things up. But for this it needs proper
management. Sometime organization will get dis organized because that factor it causes many
issues that affect a organization. That's why the maintaining of the booking dairy should contain
proper and accurate information about the time, room number of the guests, information about
the guests and venue.
Health factor: as many visitors visit from outside and communicate with the employee of the
organization. The health factor contain the precaution of the people who come for the
conference, banqueting and event which held in the organization this will have great impact on
the organization in order to sustain the advantages and recognition of the organization into
people. This also include the promotion of the organization.
Communication: in the organization for the best event the communication is the essential thing
for which it will be beneficial for the organization. Communication factor and proper
management give the organization proper and systematic strategy and operational management.
Strategic factor which is followed by the organization in employee to employee communication
give the organization a better option.
Marketing: in operational management the marketing is also included because the offer of the
events, conference and banqueting is come from the marketing strategy of the organization. The
better the marketing the better event's organization will get.
Pricing: pricing factor includes the standard of the organization. It totally depends on the
organization and their standard by which they decide their pricing factor.
Finance: finance factor include the cost which will include in the factor of the organization by
which this includes from where the organization finance their cost that will be a lot in the
company (Mak, and Chang, 2019).

Database: database management include the performance factor of the organization which
include the effectiveness and participation of the conference, events in the organization by which
the organization will maintain the database. In the event and conference that were held in the
organization is depended on the employee who work accordingly and the effectiveness of the
employee in the particular that assigned to them.
Food production system and food service system
Food production system in the organization deals with the numerous method which follow by the
ROSEWOOD in their production system which include:
Traditional methods: this factor of food production include the traditional method which a
ROSEWOOD uses in their food production for the better effectiveness and to attract the
customer. This will give the organization a better opportunity to enhance their profitability by the
traditional method. The raw material used in the food production method from the local harvester
which include the essence of the tradition the food provided by the organization to their
customers (Hennchen, 2019).
Conventional method: this includes the raw resource which used later for use. For example
ready to cook food included in the definition of the conventional method and the food produced
in the conventional method used in the heat or chilled process by which they will serve to their
customer.
Moist cooking method: this method of production include the steaming method by which the
food will serve in a steam. Which is the steam involve the transfer of heat by vaporized method.
In this method the cooking is not allowed the food only be produced by the steam.
Food service system by the organization in their different conferences, events etc. are the:
There are a lot of service food service style followed by the organization some of them describe
below.
Silver service style: this method involve the service style like the presenting of the food should
be with the service spoon and fork on the left side of the customer. This service included in the
formal service by which this mainly served in the conferences and seminars in the organization.
This also include the server which include the service3 provide to the customer by the clockwise
in a formal presented way (O'Hara, and Toussaint,, 2021).
American service style: this style include the informal presentation of the service provided by
the organization to their customer. In this method the dishes are neatly plated and service from

the right side of the guests. In this service waiter can carry out three dishes at a time for the fast
service.
French service style: this style specially for the family and banquets. Where the dish serve to
the guest from the right to left by themselves. This type of style is for the small gathering of
family, friends etc. the dishes which they order serve by themselves.
Buffet service style: this type of style include self-service and this style used in the big
gathering, banqueting, seminars, conference, and such events. Guest take place from the counter
and serve themselves (Martin-Rios, Demen-Meier, Gössling, and Cornuz, 2018).
Russian service style: this style include the elaborate service by which this includes the
wholesome food which include the large joints. The garnishing presented in front of the guest by
the host who is present the dish which the guest order.
Self service style: this is the simplest way of food service this includes the formation of self-
service. This type of services mainly used in the cafes. In this service the customer have to go to
take order of the food and give order of the food from the counter by itself.
Tray service style: in this service style this includes the tray whatever the order customer order
are well organized in a proper portion on tray and served according to them.
CONCLUSION
Summarized report conclude the information about the event management, conferences,
etc. of the hotel ROSEWOOD by which the report conclude how the organization organize
properly the and manage the issue or challenges that they are facing in the banqueting,
conferences o any vents which is held in the organization. This report also conclude the key
strategy that a organization will use to determine the effectiveness of the organization and for the
profitability. Operational management also include in this report by which this report establishes
the management of the coordination, cooperation, and communication between the employee of
the organization and for the betterment of the company.

REFERENCES
Books and Journals
Antonova, N., Ruiz-Rosa, I. and Mendoza-Jiménez, J., 2021. Water resources in the hotel
industry: a systematic literature review. International Journal of Contemporary
Hospitality Management.
Arnaldi, A. and Migliaro, D., 2019. Financing Decisions of SMEs: Some Empirical Evidence
from Hotel Industry.
Hennchen, B., 2019. Knowing the kitchen: Applying practice theory to issues of food waste in
the food service sector. Journal of Cleaner Production, 225, pp.675-683.
Jones, M., 2017. Sustainable event management: A practical guide. Routledge.
Mair, J. and Weber, K., 2019. Event and festival research: A review and research
directions. International Journal of Event and Festival Management.
Mak, A.H. and Chang, R.C., 2019. The driving and restraining forces for environmental strategy
adoption in the hotel Industry: A force field analysis approach. Tourism
Management, 73, pp.48-60.
Martín-Rios, C. and Ciobanu, T., 2019. Hospitality innovation strategies: An analysis of success
factors and challenges. Tourism Management, 70, pp.218-229.
Martin-Rios, C., Demen-Meier, C., Gössling, S. and Cornuz, C., 2018. Food waste management
innovations in the foodservice industry. Waste management, 79, pp.196-206.
O'Hara, S. and Toussaint, E.C., 2021. Food access in crisis: Food security and COVID-
19. Ecological Economics, 180, p.106859.
Sancho, J.C., Caro, A., Ávila, M. and Bravo, A., 2020. New approach for threat classification
and security risk estimations based on security event management. Future Generation
Computer Systems, 113, pp.488-505.