Conference Banqueting & Event Management in the Hospitality Industry

This report provides an overview of conference, banqueting, and event management within the hospitality sector, focusing on the Savoy Hotel in London as a case study. It reflects on different types of events through educational and practical experiences, emphasizing the importance of professional etiquette for success in the event management industry. The report evaluates key strategic issues such as marketing, pricing, and financial considerations, alongside operational issues like booking diaries, function sheets, and event contracts. Furthermore, it explores food production and service methods, including waiter services, self-services, and assisted services, highlighting their roles in delivering a successful event. The document emphasizes the need for strategic planning, effective marketing, and meticulous operational execution to ensure successful event management, providing insights into how these elements interrelate to create memorable and well-organized events. Desklib offers a platform to explore similar solved assignments and past papers for students.

Conference Banqueting and
Event Management

Table of Contents
Conference Banqueting and Event Management.........................................................................1
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Reflection of the different types of events in educational and practical knowledge.......................3
Professional etiquettes required to be successful in the event management industry......................4
Evaluation of the key strategic and operational issues within the
Conference, Banqueting..................................................................................................................5
Understanding of food production and service methods.................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
In general, event refer as gathering of group of people for various purposes at a particular
place in a society. It can be purposes like business meetings and conferences, public concerts,
festival gatherings, celebration of carnivals and seminars. For conducting these activities, people
hire the management team for arrangement of the celebrations such as food and beverages,
venue, transport and living statement of a people.
Such company and team is recognized by event management and its team members. An
organization or an individual require the guide for handling the programs and make it at proper
destination(Zarotis, 2021). The report is illustrating the concept of event management process
and its important cultural issues occurs during the function. For understanding the process,
choosing a hotel name The Savoy which is located in London and have to guide the people
about important procedure of managing the events at successful position.
MAIN BODY
Reflection of the different types of events in educational and practical knowledge.
Hosting an event is the huge responsibility and requires lots of resources to exhibit it in a
proper accordance. I designed event at my college for the whole education session. After being
selected for host position, meets many upper resources and management for resolving the doubts
and problems during the preparation which helps in making out the plans and activities into
action. It was the function of rewarding the students for the best graduate results of a session. For
arranging any program basically requires approx 15-20 members but it was a college seminar so
it needs 10-15 people to perform the management. Performing the events needs hard efforts and
it is a time-consuming action(Barbosa, and et.al, 2020).
At starting of the planning I called out the discussion meeting for the distribution of
work. In the meeting, we raise and resolve the question and doubts if any. Some people have
given the responsibility of decoration, transport and venue. Other side, some people for
arrangement of security and food — beverages. In the process, I applied some rules and
regulation to perform in disciplined and well-mannered in the management. I felt making the
rules will help them to perform officially and give their best in work procedure.
I had given the deadlines for the finishing the work at fixed duration. The arrangement is
personally undertaken by me to manage the things accordingly. Along with the decorations and
foods services I organized the games for entertainment. The speeches are already prepare and the

transportation of the people is also arranged perfectly. Function was arranged in campus
auditorium and upper management, seniors and professors were invited by hand-made greeting
cards. The cards making is a kind of unique invitation which was suggested by one of the
member of the team. Everything is mentioned in the detail of a card about venue, programs and
the beginning time(Matko, and Brezovec, 2018).
Now it was the day, all seniors, professors and upper management member's has arrived.
They all love the decorations, menu and even all the programs which were organized and the
function was done well. There are so many things to arrange and concentrate to work effectively.
I realized proper planning and unity of the team members can managed the event successfully.
Professional etiquettes required to be successful in the event management industry.
Event etiquettes are important to ensure the people to not to overlook the boundaries and
rules and make a bad image and unprofessionalism. There is an event in 5 star Hotel The Savoy
which is located in London. For arranging the successful events need some etiquettes which are
highlighted below :
Make a good impression : The impression of the event professional means a lot in this industry.
Always greet and talk to people even known or unknown. Sometimes, it happens because of
continue schedule of events and not getting time for the rest but still try to be kind and polite
towards everyone. Behaving rude can easily make a bad reputation and unmannered nature. Most
of the people will get the body language attitude of the bed behaviour(Jones, 2017). Be helpful
and keep a smiley face to make people feel comfortable if getting any issues regarding the
arrangement.
International etiquettes : Planning for international events needs focus on their traditions and
culture. Different countries have various activities to perform in any event such as many of the
countries have different meaning of shaking the head. Avoid these greetings as it can make a
confusion and offens sometimes. Foreign events are different and have different dinning and
music taste.
Timing is everything : One thing which should always maintain is the time and punctuality.
Timing is essential part of an event. Always ensure the duration of the work and understand the
responsibility. Planning an event must carry the timely schedule as the activities was already
pre-planned in the program. Giving them a timely-fashion arrangement shows the
professionalism.

Table Manners : As it has been detailed above that the event in performing in London so the
dinning manners should b e in their way. It includes the managing of the proper seating seats and
dining serving on each table at accurate timings. At a formal event, most of the talk starts at a
dining table so always remember to be professional and not personal and never the topic of
culture, politics and inappropriate comments and judgements.
Behaviour with co-workers : There is absolutely one thing that an event planner does not
perform, the bad attitude towards the team members. Negative activities will definitely express
not even bad behaviour and also a bad review(Faraji, et.al, 2020). If feeling stressed and
mentally not focused then do not throw the anger at the co-workers. Remember always keep
being cool and stressless and don't mention negative expressions to show.
These are some basic etiquettes from which an event can be performed at successful
position and always remember to stay positive, communicate well and be professional at that
time.
Evaluation of the key strategic and operational issues within the
Conference, Banqueting.
The strategic plan refers to focus on long-term goals and operational means how the goals
has been achieved. In every department these two points are basic requirement for running the
business. Here, describing the strategic and operational theories of the conference and
banqueting in event industry in the context of mentioned hotel. Strategic issues include
marketing, price & packaging and financial considerations. On other side, operational includes
booking diary, function sheet and event contracts.
Strategic
Marketing : Marketing involves promotion or advertisement in a society. It is always not easy to
promote the business or occupation whenever it start. The marketing plan should be very clear
and must be planned according t o the time. Without promotion of the events will never know the
presentation and decorative skill of a team. Promotion can be easily done by coverage of media
and also through social media. From the utilization of marketing process people will know the
themes, venue and time as well.
Price and Packaging : This factor involves the presentation of a program. How the decoration is
managed and other food services(Hussein,2019). It involves from beginning to ending of the

function. All the decorations, seating, dinning, food and beverages, some equipments of
ceremony and welcome system.
Finance :Budget is the main issue in event management. Conducting an event or function
requires enough economy to enhance the decor, menu and other services. Sometimes it happens
that most of the economy spend at focusing on only one task and other performance will only
done by few amounts without any good arrangement. For not troubling into such obstacles
always make a creative plan for expenditures. Pre-planned expenditures will help in framing the
work at appropriate pattern.
Operational
Banquet bookings are of three types:
Booking Diary : For arranging any program as ceremony, meetings, business conferences,
concerts and even weddings. A management can be done by accurate planning and creative
thoughts. Let's understand this concept by taking an example using the above mentioned hotel. If
there is a wedding ceremony at The Savoy hotel(Cousins, and Weekes, 2018.). In a wedding
there are so many rituals and programs which have to manage. For keeping the dates, timing and
even function remember a management team must have to t rack all these records in a diary. In
modern period, it has been computerized and can easily manage with the help of technology.
Function sheet : The function sheet is also knows as function catalogue which detail the all
relevant department of hotels. It includes chef, food controller, accountant, housekeeping,
engineering and other services. It displays the booking name, address and billings. The banquet
booking procedure as follows : inquiry, availability, letter fax, check diary, negotiate, feedbacks
of their actions and when it is confirmed them mark everything in diary.
Contract : The agreement which is signed between the client and the management. The contracts
ensure the every small detail of an event and activities to make it successful. A contract can be
done in letter form and even in computerization(Thaivalappil, et.al, 2018). The agreement
involves many things like name and address, name of the person from the booking has to be
placed, telephone number, date of function, beginning and endings, hall bookings, no. of people
who are guaranteed, menu details, payment method and many other additional services.
Understanding of food production and service methods.
Food is something the human and animals need to survive. It can be derived from plants
and process of cultivation of raw materials. Today, there many sources of preparing the food

such as slicing, boiling, cutting and chopping, grilling, mixing grinding and many other ways for
food production. The hotel services are responsible to provide services including food and
beverages(Filimonau, and Delysia, 2019). The food production have sub-departments in hotel
industry. It involves main kitchen, pantry, bakery, butchery, chefs area, walk-ins and banquet
kitchen. In main kitchen involves every sub-depart of above mentioned activities. In addition,
there are also various kinds of food and beverages services in a hospitality. It has been
distributed in department and its sub-depart services.
1. Waiter services : In the methods of services, food is served by waiters to guests at their
place. It can in a table of restaurant, their hotel rooms. These services are also categorized
in some points as French services, Russian services, English or family and tray services.
Services are spread according to their different tastes and demands and each service have
something unique from other offerings.
2. Self- services : This is the simplest pattern of services. People help themselves in taking
the food and beverages without any kind of help. Self services are classified into three
sub-services which are cafeteria, counter and vending. In cafeteria services people are
free to take any kind of food they like to eat and can pay the bills at the counters. In
counter services, guest select the dishes by menu and can buy tokens and then collect the
dish-ware over the counters against the tokens. The last is vending machine services
where guest will have their orders from the machine service. Customer can buy the
tokens and insert into the machine which will give the food which has been ordered.
3. Assisted services : It is the collaboration of self-service and waiter. Services staff only
requires when guest gave sauce, water and tissues and so on. These services divided into
two forms buffet service and carvery service(Alnawas and Hemsley-Brown, 2019). In
buffet, the food is displayed on the dining and people can come over and take the food as
they and even sometime people order the staff to put this variety of food in their plates. It
is a fast services and requires less staff. In carvery service is a serving of meats and then
vegetables to each customer but people like to serve themselves in this service.
CONCLUSION
In this report, It has been concluded about the meaning of events of its management.
Planning plays a vital role in arranging the events at successful position. It includes accurate
planning of expenditure, decorative ideas, food and catering services, themes if any, scheduled

task and punctuality. Along with this, it is important to understand the requirements of the clients
and people to fulfil their expected arrangement. The report has discussed on the etiquettes of the
event management and how it can effect their reputation. In addition, it has also put the
understanding of strategic and operational methods to plan a better arrangement to perform in a
well-mannered and beautiful reviews.

REFERENCES
Books and journals.
Alnawas, I. and Hemsley-Brown, J., 2019. Examining the key dimensions of customer
experience quality in the hotel industry. Journal of Hospitality Marketing &
Management.28(7).pp.833-861.
Barbosa, and et.al, 2020, February. Event Management Layer for Distributed Generation
Photovoltaic Inverters. In 2020 IEEE International Conference on Industrial Technology
(ICIT). (.pp. 816-821). IEEE.
Cousins, J. and Weekes, S., 2018. The City & Guilds Textbook: Food and Beverage Service for
the Level 2 Technical Certificate. Hodder Education.
Faraji, F., et.al, 2020. The consequences of banqueting and fire on plant functional groups (Case
Study: Atbatan Rangelands, Bostanabad County). ECOPERSIA.8(4).pp.191-198.
Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality operations: A
critical review. Tourism management.71.pp.234-245.
Hussein, T.A., 2019. Social Dining, Banqueting, and the Cultivation of a Coherent Social
Identity: The Case of Damascene ʿUlamaʾ in the Late Mamluk and Early Ottoman
Period. In Insatiable Appetite: Food as Cultural Signifier in the Middle East and
Beyond.(.pp. 11-26). Brill.
Jones, M., 2017. Sustainable event management: A practical guide. Routledge.
Matko, V. and Brezovec, B., 2018. Improved data center energy efficiency and availability with
multilayer node event processing. Energies. 11(9).p.2478.
Thaivalappil, et.al, 2018. A systematic review and thematic synthesis of qualitative research
studies on factors affecting safe food handling at retail and food service. Food
Control.89.pp.97-107.
Zarotis, G.F., 2021. Event Management and Marketing in Tourism. Glob Acad J Humanit Soc
Sci.3.
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