Sustainability & Event Management Case Study Analysis

This assignment involves a comprehensive analysis of two key topics in industrial marketing and management: sustainability in event planning, focusing on a theme park case study (Fast et al., 2017); and the impact of environmental management systems on financial performance within the fashion and textiles industries (Lo et al., 2012). Students will evaluate the importance of event factors influencing meeting planner satisfaction, apply risk modeling principles, and discuss personal/situational factors leading to plate leftovers in canteens. Additionally, students should identify critical success factors for business tourism destinations and explore sociocultural factors influencing eating practices among office workers.

CONFERENCE BANQUETING AND
EVENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1. Food production system and Food service styles....................................................................3
2.Analysing the ergonomic and aesthetic considerations within conference, banqueting and
event facilities in Waldorf Hilton Hotel......................................................................................7
3. Legal and statutory requirement within the conference, banqueting and events industry......9
4.Types of events evaluated used in PWC functions by the Waldorf Hilton hotel's conference,
banqueting and events teams....................................................................................................11
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................14
1

INTRODUCTION
Conferencing and banqueting are the most significant parts of hospitality industry. This is
the sector which generates high revenues in all seasons. Conference is referred to as a formal
meeting of people with a shared interest. It is also defined as commercial association of people
executed for the regulation of particular field or activity and exchange of information conference
consists of professional events. These occasions require various resources such as tools, the latest
technology and other equipment. Banqueting refers to a large formal meal that is organised for
many people often followed by speeches. Event refers to the occurrence at a determined time and
place with or without participation of people. It can also be considered as part of occurrence or as
consequences of a preceding activity. Event is also defined as the phenomenon that follows and
is caused by some development or happenings. The study of conferencing and banqueting helps
individual in developing understanding about various aspects of industry.
The report emphasizes on food production system as well as food service styles in
relation to conference, banqueting, and event industry. It will also include the analysis of
ergonomic as well as aesthetic considerations in context of Waldorf Hilton hotel London. Project
will have focus on identifying the legal and statutory requirement in conference, banqueting an
event industry.
The researcher has gone to the Walton Hilton Hotel for observing the event of PWC. The
Hilton Hotel has various rooms that are mainly established for occasion of meeting such as Poln
Court, and Executive boardroom. The various system has been identified that include food
production system, method of serving etc. The report also provides detail about the various
factors that has been considered by hotel management before organising the PWC function. It
also highlights the legal as well as statutory requirement in the event banqueting and conference
industry. The study also highlights the event evaluation procedure used by the company for
measuring the effectiveness of PWC function.
2

TASK 1
1. Food production system and Food service styles.
The event arrangement and menu planning have great influence as well as impact on
guests. It is very essential for event planner and Hotel manager to select the right combination of
vegetarian and non -vegetarian food item as per the type of occasion. These variables have great
impact on production system, menu planning and food selection. When selecting the menu
option, the following aspects are required to be considered such as type of contract, level of
event and program etc. Hilton hotel is considered to be the popular choice for social as well as
business events. There are various methods of production systems which includes:
Conventional method- This technique is adopted to produce food. This method includes
preparation of fresh food and use of traditional cooking techniques (Park,Sung, Chang and
Gittelsohn, 2017)
Convenience method- Convenience is the style of cooking mainly concerned with convenient
food item.
Call order- In this style, the food item is prepared according to the order from customer or from
waiter.
Continuous flow- It includes production line approach in which different elements of production
procedure can be separated.
Centralised method- This style is not directly related to the service. Foods are held and are
distributed to different service area.
Cook chill style- This is basically style of storing food production and regeneration procedure
that is based on principle of low temperature control in order to preserve the qualities and taste of
processed food item.
Cook freeze -This style is associated with production, storage as well as regeneration of food
product. Cook freeze style is based on principle of freezing food item in order to preserve taste as
well as quality of prepared food. Freezing of food product require special procedures in order to
assist freezing.
Sous wide- It is the unique method of production that includes regeneration as well as storage of
food item. Sous wide style is based on principle of sealed vacuum in order to control and
preserve the quality as well as taste of prepared food item.
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Assembly kitchen- It is the system based on accepting as well as incorporating the latest
technology in manufacturing and preservation of food items.
From all above method, the convention style is used by Hilton Hotel to prepare and
preserver food. This style is used by Hilton Hotel as this technique helps them in maintaining the
taste and quality of food. It allows them to provide fresh and healthy food to their guest. These
activities and styles has assisted firm in gaining customer loyalty and attracting more number of
consumers. It has also provided business entity a chance to provide satisfaction to guest. Food
production style should be such that it suits to all types of customers. The various factors that are
being considered.
Increasing competition among hotels in order to attract and retain customers has made
compulsory for organisation to have focus on fulfilling or meeting the customer expectations in
relation to quality of services regardless to price. In present scenario, service quality has become
major success factor. The quality of services has become the most significant elements in hotel
industry for achieving or increasing sustainable competitive advantage and gaining customer
loyalty in highly competitive business environment. It allows organisation to differentiate their
products as well as services from that of competitors and gain competitive environment. The
various services and facilities provided by Hilton Hotel to their guests are breakfast, currency
exchange facility and other services includes complimentary newspapers in lobby,
cleaning/laundry, express check out, concierge services etc.
Service Methods are:
Table service method- In this method, the consumer is served at laid table. This form of service
styles includes plated services that can be identified in many restaurants, cafes and banqueting.
Assisted services- According to this style, the guest is served a part of meal at a table and other
part of meal is required to be obtained by consumer through self-service system from buffet. This
style of serving food is generally founded at carvery form of operations and often adopted for the
meals such as breakfast in hotels. It can also be adopted for various other functions or other
events such as marriage, birthday celebration etc.
Self-services- In this type of service style, the food is obtained by guest from buffet or counter.
This type of service system is generally adopted by cafes and canteens.
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Single pointed services- In this form of service styles, the consumer or guest orders, make
payment, and receives the food as well as beverages. For example, at a counter, at a bar is
licences. The Hilton Hotel has licensed for civil ceremonies and organising religious occasion or
functions (Eizenberg and Jabareen, 2017).
Specialised services-The food as well as drink are served by waiter on to the customer. This
service system includes tray services, trolley, home delivery, lounge and room services. The
Hilton Hotel provides highly standard catering and other unmatched services.
From all the above service styles, table service system is adopted by Hilton hotel in PWC
functions. This style has supported organisation in changing customer perception about the
industry and providing satisfaction to guest. It has allowed business entity an opportunity to
develop and maintain healthy relationship with clients. This activity has provided enterprise a
chance to increase their profitability and sales. Using this style, the firm is able to demonstrate
their objective and effectiveness of services to the consumers that has attended the functions.
Hilton hotel has able to build great as well as positive impression on guest and got an
opportunity to promote their services as well as products. Hilton Hotel also offers customised
menu offering and a variety of dining options that has enabled firm to attract more numbers of
consumers (Lorenz, Hartmann and Langen, 2017).
Service system
Time Room Functions Set up No. Of guests Rent
7.30-8.30 Adelphi
Suite 1
Set up
08.30-09.00 Executive
board room
Arrival break Served in
room
30 Included in
package.
09.00-17.00 Adelphi
Suite 1
Meeting Cabarnet 30 Included in
package.
10.30-11.00 Executive Morning Break Served in 30
5

Boardroom room
12.00-13.00 Executive
Boardroom
Lunch Buffet
standing
30
17.00-18.00 TBA
Production:
Food Requirement Beverage requirement
Set-Up
08.30 To 09.00 Arrival break Executive board
room
30 people Welcome Break: coffee, tea, Danish
pastries, carved fruits and smoothie sorts that
are included in package
9.30 To 17.00 Meeting Adelphi suite 1
Cabinet set up for 3.0 guests
Water and glasses on table
Pads as well as pen on Tables
Access to Adelphi suite 1 allowed between
7.00 AM and 11.00 PM
10.30 to 11.00 Morning break Executive board
room
30 guests freshly brewed coffee and Tea served
with selection of Biscuits
12.00 To 13.00 Lunch Executive Boardroom
Package Fork Buffet
Serve: 12.00 To 13.00
Mix leaves Rocket with French dressing,
Carpers mayo, yogurt dressing and Bombay
rice Salad
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2.Analysing the ergonomic and aesthetic considerations within conference, banqueting and event
facilities in Waldorf Hilton Hotel
Ergonomic consideration is defined as the working efficiency of employee. In context of
Waldorf Hilton hotel business, conference is being held for identifying the ways to provide
quality services at reasonable price to customers. This consideration includes various aspects
such as floor capacity, sitting arrangements, space and after conference celebrations. It is
required by manager of Hilton hotel to ensure the proper and comfortable sitting arrangement
exists for guest. The event management company must select area with high volume floor
capacity. As, business conference is at international level, there are great chances of large
number of visitors. Effective service quality has allowed business unit to achieve success and
foster growth. The floor should have high capacity and potential to handle large gathering.
Proper sound and lighting system should be maintained by event manager so that effective
communication can be facilitated. Ergonomic consideration includes various significant aspects
such as event space utilisation, sitting arrangement, room layout designs in order to
accommodate visitors, style, comfort, computer aided design packages, quality of environment,
minimum as well as maximum floor occupancy, demand for floor space, heating, ventilation,
audio-visual, lighting and sound (Rubin,2017).
In present scenarios, workers are surrounded by machines. Ergonomics considerations
focus on meeting the workers’ demands related to working efficiency of employees, in order to
minimise physical as well as mental stress. It also includes providing information for the
designing of machinery, key boards etc. so that they can be operated effectively as well as
efficiently. The improvement in adjustable workstations and chairs. This activity will help
individual worker in self-adjusting themselves in workstations. The many issues that are to be
considered are related to administration, operations and managerial problems such as compliance
of rules, laws, code of conduct related to operation and manpower framed by government. Social
factors for instance meeting the customers or visitors has become the major challenge for Hilton
Hotel. As the demand of people changes according to the trend (Fast, de Boer and Rowson,
2017). The government has mage mandatory for hotel industry to comply with set food standard
and maintain hygiene in production system. It is very essential for organisation to develop
healthy working environment as well as culture for employees working for hotel. The major
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consideration of company is to select the right employees for the right work profile and
providing them with right working compensation. Procurement and allocation of resources is
another significant consideration. As these resources are required and have significant use in
organising various events. It is required by Hilton Hotel to maintain healthy relationship with
suppliers as this will help them in maintaining their quality of products as well as services. Other
consideration is related to complying with or selecting various principles of ethics, morality and
corporate social responsibility. It is required by manager in Hilton Hotel to formulate effective
strategies as this will assist firm in fulfilling various responsibilities. Other consideration
includes the identification of effective way of facilitating sales and marketing operations.
Determining discounts, offers and other benefit for regular clients. Another consideration
includes need of training by workers and designing of module on the basis of their level of
hierarchy. Establishing business targets, establishing goals and objectives that are to be achieved
by individual. Mapping the business and facilitating change or development as per industrial or
company norms as well as standards at regular interval of time. The important consideration is
related to analysing the techniques to attract more numbers of customers and maintaining
hygiene at workplace (MADAR, 2017).
Other concern related to conducting or organising events include arrangement of program
As per contract or discussion, maintaining quality and standard of food as well as services to
guests, keeping track of time and then making arrangements, appointing skilled and talented staff
in order to cater the need of participant in seminar.
The various techniques that can be used for improving quality of services and performance are:
Directing and providing guidance to employees working in hotel. Formulating, suitable as well
as effective policies, facilitating various practices, procedures for the operations, and handling
administrative system. Implementing Total Quality Management (TQM) system will help firm in
improving the quality of services and providing guidelines to leaders, so that can provide suitable
direction to their followers. It will also assist leader in increasing their contribution towards
achievement of organisational goals and objectives. Facilitating automatic, and technical
expertise in hotel industry will support business unit in increasing their working efficiency and
enhancing effectiveness (Owusu-Mintah and Dacosta, 2017).
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The other factors that are to be considered in planning food menu are the contract of
agreement, and its terms as well conditions, the nature and behaviour of guest, the level of scale
at which event has to be organised, cost of food menu that has been planned and determined
menu that satisfies the gathering (Marais, du Plessis and Saayman, 2017).
3. Legal and statutory requirement within the conference, banqueting and events industry.
In every industry various legislation will affect on the business but in the hospital out
industry the legal and statutory have the different role according to the events confrère and
banqueting. The following statutory and laws are for different programmes such as:
Legal factors guide the every business so that the employees and the customers are been kept
safe and to avoid any sort of malpractices that can affect the betterment of the customer's. The
legal aspects are been taken into consideration so that the local body provide the business firm
with legal back up. The event management and banquet industry also comes under this legal
factors that can affect its overall business practice and functionality. The event management
business, alike other business is in bide by some laws and restrictions that are meant to followed
by the business firm.
when an event management firm is hired, a written contract is been signed between the
customer and the event manager (Haimes, 2015.). The manager will make it sure that the
contract covers all the details and it is important to take permission for the events. It is important
for the event organiser to the think about each and every requirement for the legal statutory body
have to fulfilled because of the safety issues and social concerned should be must look at before
any events. The hindrance are occurred in the events may be the possible output of the
organisation and the law are binding to the guest as well the organiser.
For the wedding events it is important to take the license for the civil ceremonies and
religious blessing. The various Permitting and Legal Issues: for sorting out any if the occasion
there is most essential things is the authorizing of the occasion organizations and the lawful
issues must be trailed by the association for every one of the occasions. On the off chance that
any music occasion has been arranging the legitimate issues will be more on the coordinators.
The laws are the only reason when any events have been not fully organised which the planing of
organiser. They have to follow all the rules and regulation in regrading the place and the
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products that are used should not be binding to the guest. On the off chance that the occasion is
held in the night their ought to be more issues in the association. The legal and statutory
requirement on the side of the place and accommodating used by eh organiser have to concern
about the local people will be safe and the various issues are not occurred. Due to high traffic in
the city near to the event location can be the major factors and the various facility of the vehicle
with separate entry and exist form the guest can be the helpful to make the event more
successful. If the event planer is not taking the licensed of non objection certificate from the
higher authority than the problem have to face at day of events. The other certification for the
food used at the time of events must be pure and hygiene which can be the main reason in any
event when the foods service are not appropriate which cause to the organiser and guest.
As the seller must be settled upon the specific sustenance and drink which are authorize
for the occasion. On the off chance that the legislature has confined to not arrange any occasion
in general society put than it must be trailed by the translucent Production. The issues for the
permitting will be connected with the place which is most critical to be considered. As the
association needs to take the legitimate contract for the place and time for occasion so nobody
will restrict to them. On the off chance that the place is the place more group than the activity
issues may emerge amid the occasion must be finished (Rushton, Croucher and Baker, 2014.).
For instance if the merchant will offer authorization to serve the liquor at the scene of occasion
will be not kidding. The crowd which will be target ought to be sheltered. All the measure ought
to be assumed by the position of the occasion.
Therefore if the legal and statutory requirement within the conference, banqueting and events in
the hostility industry have to meet for the organise the successful function.
4.Types of events evaluated used in PWC functions by the Waldorf Hilton hotel's conference,
banqueting and events teams
The Hotel team have been used to different types of events which are most important
part for the PWC function by the Waldorf hotel Hilton conference banqueting and events teams.
The ere two types of events have been used by the PWC one is the intimate parties and other is
elaboration celebration. The term have been sued the various events programme for ending the
successful events of in the hotel in limited budget but due to the issues have been occurred at the
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time of events bring the most damage. But the teams is already in the planning to face each and
every challenges in the hotel and during the events (Djelassi and Decoopman, 2013.). They had
used the best possible are of in which more than 12000 sq ft used for the meeting spaces. The
space haver the special importance in the events and the team utilise the all the side to get the
better outcome of the events and management decided to decrease the crowd with extra space
used in the meetings. The events have been spaced for the 900 guest accommodation and the
problems have been solved for each and every guest to give the comfortable experience in the
hotel. The more guest have been arise in the events of the organisation are the most common
problems in the event. It is most important for them to manage the 900 guest which are burden
for the team. It is not the events in the organisation but the team have been dedicated on the size
of the event they had managed. The commitment given by team have been fulfilled in the some
of the area and it is also mentioned that hostility industry ned to focus on the better services of
the organisation. Because it is the service which gives more vibrant goodwill to the hotel. The
way the presentation have been made in the events and meeting are more remarkable in terms of
the various issues have been not discussed in the hotel. The sate of art lighting system which the
events have been attract on the different elements of the guest it gives most delightful
experience. All the side of the space the state art lightning will be more interested for the guest
and team had appreciate with these can be the most prominent work for the meetings. The major
cause from the different system are not run properly in the events which is important for the
organiser to collect resource from the hotel for the use. So the dedication have been given to the
manager to ensure that every events should be more better and successful if the team will work
in the direction and the event manager have to plan according to the requirements of the guest
(Di Giorgio and Pimpinella, 2012.).
Another events is the weddings which can be the biggest events for the team and the hotel
also aware about that th goodwill is the key to success in the events like this. So they had also
eady tom cooperate with the team in which then various facility have been provided to them for
the weeding ceremony. The beautiful palm court provided a spectacular backdrops to the big
day. The more they team had try to resolve the issues to make the ceremony a successful events
in the Hilton hotel. The dedicated and highly experience coordinator is working with team who
knows each and everything about the planing of the ceremony and the weeding should be most
11

adorable moment for the team. As the team had decide the Delphic suite for weeding breakfast to
serve the guest to look an uniform members of the organisations (Mohammadi, Soleymani and
Mozafari, 2014). The hotel employee execute had decided suite for bride and groom with various
terms and condition apply on the planner. Also they are focusing on the customised menu
offering a variety of exquisite dining options. But the various weeding ceremony in the hotel
need the licensed for the civil ceremonies and religion blessing in the nation are the most
disadvantage for the event planner (Lo,, Yeung and Cheng, 2012). The industry is focus on the
better opportunity to make the impact on the various requirements of the customer for special
events. All the facility will be available be at the event and ceremony in the hotel due to the
local airports and other service are available easily.
From the types of events use in PWC function which is important to evaluated that the
team organise the event successfully without any offence of the legal bodies and all the rules and
regulation are kept by the team to make the successfully events.
CONCLUSION
From the report events, Conferencing and banqueting it can be concluded that in
Waldorf Hilton Hotel have to kept all the legal requirement before the event started. The license
should be based on the civil requirement on the event day which can not be hindrance in the
other service for the organiser. Waldorf Hilton Hotel have to focus on the various service for the
PWC function which can be important for them to save the images in the biggest event. The food
services of the hotel can be the most important to use the various techniques to improve. If the
Ergonomic consideration includes various significant aspects such as event space utilisation,
sitting arrangement, room layout designs in order to accommodate visitors, style, comfort,
computer aided design packages, quality of environment, minimum as well as maximum floor
occupancy, demand for floor space, heating, ventilation, audio-visual, lighting and sound. It is
important for the team to organise the event in the systematic manner with the help of laws and
other requirement of the guest.
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13

REFERENCES
Books and journals:
Park, S., Sung, E., Chang, Y. and Gittelsohn, J., 2017. Sociocultural factors influencing eating
practices among office workers in urban South Korea. Journal of Nutrition
Education and Behavior. 49(6). pp.466-474.
Eizenberg, E. and Jabareen, Y., 2017. Social sustainability: A new conceptual framework.
Sustainability.9(1). pp.68.
Lorenz, B.A.S., Hartmann, M. and Langen, N., 2017. What makes people leave their food? The
interaction of personal and situational factors leading to plate leftovers in canteens.
Appetite. 116. pp.45-56.
Owusu-Mintah, S.B. and Dacosta, F.D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Rubin, T., 2017, April. The basics stay the same. In Meetings (Vol. 2017, No. 72, pp. 7-7). 3S
Media (Pty) Ltd.
Fast, J., de Boer, E. and Rowson, B., 2017. The influence of the importance of event factors on
meeting planner satisfaction: A case study of a theme park event business. Research in
Hospitality Management.7(1). pp.27-38.
MADAR, A., 2017. Measures to improve the quality of hotel services. Bulletin of the
Transilvania University of Brasov. Series V: Economic Sciences. 10(1).
Marais, M., du Plessis, E. and Saayman, M., 2017. Critical success factors of a business tourism
destination: Supply side analysis. Acta Commercii. 17(1). pp.1-12.
Di Giorgio, A. and Pimpinella, L., 2012. An event driven smart home controller enabling
consumer economic saving and automated demand side management. Applied Energy.96. pp.92-
103.
Djelassi, S. and Decoopman, I., 2013. Customers' participation in product development through
crowdsourcing: Issues and implications. Industrial Marketing Management, 42(5), pp.683-692.
Eizenberg, E. and Jabareen, Y., 2017. Social sustainability: A new conceptual framework.
Sustainability.9(1). pp.68.
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Fast, J., de Boer, E. and Rowson, B., 2017. The influence of the importance of event factors on
meeting planner satisfaction: A case study of a theme park event business. Research in
Hospitality Management.7(1). pp.27-38.
Haimes, Y.Y., 2015. Risk modeling, assessment, and management. John Wiley & Sons.
Lo, C.K., Yeung, A.C. and Cheng, T.C.E., 2012. The impact of environmental management
systems on financial performance in fashion and textiles industries. International journal of
production Economics, 135(2). pp.561-567.
Lorenz, B.A.S., Hartmann, M. and Langen, N., 2017. What makes people leave their food? The
interaction of personal and situational factors leading to plate leftovers in canteens.
Appetite. 116. pp.45-56.
MADAR, A., 2017. Measures to improve the quality of hotel services. Bulletin of the
Transilvania University of Brasov. Series V: Economic Sciences. 10(1).
Marais, M., du Plessis, E. and Saayman, M., 2017. Critical success factors of a business tourism
destination: Supply side analysis. Acta Commercii. 17(1). pp.1-12.
Mohammadi, S., Soleymani, S. and Mozafari, B., 2014. Scenario-based stochastic operation
management of microgrid including wind, photovoltaic, micro-turbine, fuel cell and energy
storage devices. International Journal of Electrical Power & Energy Systems, 54, pp.525-535.
Owusu-Mintah, S.B. and Dacosta, F.D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Park, S., Sung, E., Chang, Y. and Gittelsohn, J., 2017. Sociocultural factors influencing
eating practices among office workers in urban South Korea. Journal of Nutrition
Education and Behavior. 49(6). pp.466-474.
Rubin, T., 2017, April. The basics stay the same. In Meetings (Vol. 2017, No. 72, pp. 7-7). 3S
Media Ltd.
Rushton, A., Croucher, P. and Baker, P., 2014. The handbook of logistics and distribution
management: Understanding the supply chain. Kogan Page Publishers.
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