Conference, Banqueting and Event Management: Strategies, Analysis

This report provides an overview of conference, banqueting, and event management, beginning with a personal reflection on different types of events such as global, local, and major events, highlighting experiences and impacts. It discusses the importance of professional etiquette in event manage...Read More

Conference Banqueting and Event Management

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Personal reflective statement on various types of event:.............................................................3
Professional etiquettes required in the management of events to make it successful event:.......4
Analysis and evaluation of various strategies and operational issues within conference,
banqueting and event:..................................................................................................................5
Food and beverage service methods:...........................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Conference and banqueting means gathering all people together to make a discussion on
a particular topic. In many conferences, organizer arrange the food and beverage and try to make
the conference memorable. Some of the conference are official whereas some are non official,
the official conference are organized by the office and the non official usually by officemates
(Backman, 2018). Event means arranging vast number of people together to enjoy the moment.
This study is based on The Torridon, this hotel and castle was established in 1887. The Torridon
was first king castle and later was converted in to an accommodation and become a part of
hospitality industry. In this report we will discuss different types of conference, banqueting and
events ad later we will understand, What are the professional etiquettes required in the event
management. Later we will analyse and evaluate various strategies and operational issue and
demonstrate various food production and beverage service method.
MAIN BODY
Personal reflective statement on various types of event:
Event is a broad term which include various types and styles of event, event means
gathering of people at one place to enjoy the particular set of time. There are various types of
event which I have experienced in my practical and personal life such as:
Global events: global events means the gathering of millions of people to enjoy that moment,
these type of global events are sports or competition (Jones, 2017). The global sport event are
very common and I have experience on the global event for example I have visited Olympic
global event and witness the energy of such events. Global events are not last forever and have
ended in a particular period, these events create memories for people.
Local events: local events means events which are not officially arranged by any organization
but rather they are been arranged by the local people and the community. Local events are of
various types such as festival, weddings, community gathering and parties. I have visited one of
the local event now a then and have gained knowledge about local events and how they are been
arranged. On the part of local event I usually go for community festival which help me to
understand how these events influence the community people and their thinking.
Major events: major events means gathering of more than 200 people in a local area, this I a
mix of global as well as local event. Major events is a broad term which include both major

event category, major event the history and the major event of local arrangements. The major
events of the history means events happened that impacted the whole world for example, World
War 1 & 2. I and we have witness one of the biggest historical event which is COVID-19, this
pandemic has impacted the whole world and have become the part of history of mankind. Other
type of major event include the mass gathering of the people to witness a piece of art, for
example events of dance and concert. I have witness one of major event which was the launch of
rocket at the NASA, this is one of the most beautiful and memorable event that happened in my
life.
Professional etiquettes required in the management of events to make it successful event:
Event etiquettes are very important in the success of event, these etiquettes are style or
professionalism adopted by the organizer or the event management company. This event
etiquettes provide guidance to the manage and help them not to overstep their limits in
management of such big events, there are certain event etiquettes such as:
First impression: this is the foremost important thing in organizing an event, the first
impression plays a vital role. Success of other and up coming events mainly depend upon first
ever impression of event (Navas-Loro and Santos, 2018). Manager and organizers of event often
ask themselves certain questions which will help them to make the event memorable. The first
ever step fall in the impression is politeness of the manager, when the event manager is polite to
the client this help them to create professionalism and this professionalism is the first impression.
International trade: no wonder, international trade play an vital role in organizing global event,
this trade happened between two countries (Bashynska, et.al., 2019). As there are many types of
event, international trade usually happened between two country on the arrangement of global
events such as Olympic and World Cup which can be cricket world cup or Fifa world cup. These
all events are organized with the aim of creating memory, the international etiquettes include the
better understanding between two country which create easiness of the organizer or event
manager.
Timing is the key: time is one of crucial element in event management, without the proper
management of time, events can not be successful. Time is beauty of event because events are
not last forever but their impression will be last forever. Every event manager know the value of
time as everything in the event is time based, some part of the event such as arrangement of
budget is highly time based which need special light of focus. Without the proper management of

time event face various issues but without the budget event may fail and become the part of
worst in history of event. Time is most important etiquettes and play crucial role in success of the
event.
Technology: events now have become very easy to be organized and arranged as because of fast
and latest technology, the event organizer and manager knows the value of technology
(Fernandes and Alexandre, 2019). Technology may be important but in previous events for
example Roman Olympic, there were no technology but still they are able arrange such a big
event. Back to modern world, there are various technology which plays a vital role for example
smartphones and communication devises because communication is very important in
management and success of event.
Analysis and evaluation of various strategies and operational issues within conference,
banqueting and event:
Conference, banqueting or event, all of these gather people all together and have various
strategies to make it successful. There are certain strategies such as:
Marketing strategies: marketing is very important mainly in event, conference and banqueting
do not required any kind of marketing because they are been arranged by people who are known
to each other (Raj, Walters and Rashid, 2017). Whereas event need marketing, event have the
purpose of gathering people all together and only effective marketing can make it possible.
Pricing & packaging: pricing & packaging are important part in the banqueting, an organizer
need to make sure that there food is been packed properly in arrangement of banqueting in the
conference and event.
Financial consideration: every conference, banqueting and event face issue regarding the
arrangement of finance. Financial strategies need to be managed properly, these financial
strategies provide clear guidance to the organizer and event manager (Jordan, 2020). An event
manager can arrange financial help from various sources such as stakeholders and local
businesses. Financial strategies target stakeholders and involve them the process of event
management, whereas local businesses are best source of financial arrangement because they
want to sponsor their brand in the such conference, banqueting and events.
There are certain operational issues in the arrangement and success of conference,
banqueting and event such as:

Booking dairy: booking dairy are the document which include all the necessary details and
information which help organizer throughout the conference, banqueting and event. Booking
diary include details and information such as time and venue, budget and finance, human and
other resource and very small and big details which plays an vital role.
Function sheet: function sheet is very important part of the operational management of the
conference, banqueting and event. Function sheet contains details and information like the sitting
and standing arrangement, place to eat, etc. function sheets are been prepared for a particular
day.
Contracts: contracts means agreement between third parties, these third parties can be
stakeholders, local businesses, owner of the place, food and beverage contract or event the
contract between two countries. Contracts provide clear and legal help to both the parties in case
of any fraud, these are very important before arranging event. The event organizer and manager
have various contracts with various third parties which need to be fairly completed to avoid any
such misunderstanding which later can create conflict in before, during and after the event.
Food and beverage service methods:
Food and beverage is heart of conference, banqueting and event, although banqueting is
part of arranging food and beverage in conference and event (Bresciani, 2017). Organizer
arrange food according to the size of the conference and event, mass of people decide the
quantity of the food. There are certain food and beverage service methods such as:
Waiter service: waiter service a professional type of service which is commonly used in the
conference or local events. Waiter service method is usually been available if the mass of the
people is low for example parties and weddings. Waiter, food and beverage service shows the
professionalism of the event manager or organizer.
Self service: self-service are one of the most common methods in food and beverage service, this
is been adopted by the event manager and organizer by the examining the mass of the people, for
example is the mass and size of the audience is medium then, organizers usually prefer self-
service because waiters can not be enough useful in such a medium-sized conference and event
(Davis, et.al., 2018). This type of food and beverage service can be seen in weddings. Self
service is been adopted banqueting, there are even various types of self-service such as if the
guest want to eat the main course then they have to themselves have to take food whereas all the
small beverage are been served by the waiter such as water and drinks.

Silver style: silver style means the chef try to make the food in front of the guest and show their
skills to entertain people, this is one of the most beautiful, unique and effective methods of
serving food and beverage. Silver style service are not usually preferred by both, the conference
and event because there are more than 200 people in such events which one by one can not wait
for the food, organizer avoid these methods to save time. Local parties and even weddings have
this type of service, this creates a sense of professionalism and give the best ever impression on
the guest.
Professional style: the profession style of servicing food is one of the rarely used service
methods, professional style means the food and beverage is been delivered to the table of the
guest without the affords of guest to take their food from the counter. This service style is not
preferred by the event manager and organizer because there may be too many people who have
order same thing with different taste and this creates confusion for the waiter to understand
which order is to be delivered to the right table. This cause so much affords of waiter and even
the patience level of the guest get impacted.
CONCLUSION
In this report we have discussed the conference, banqueting and events which include
various types and diversity in the such as events. In this report we have discussed various types
of events and have provided personal experience, personal reflective is been showed in this
report on various types of event such as global event, local event and major event. The global
event means the event of the world which include sports and art events, the local events are
festival and parties, whereas major events are of two types such as, event that happened in the
past and event that are happing in the present world. Later in this report we have discussed
professional etiquettes which are necessary in the success of event which include first
impression, time management and professionalism. Later we have analysed and evaluate
strategic and operational issues within the conference, banqueting and event. At last, we have
discussed various food and beverage service methods.

REFERENCES
Books and journals
Backman, K.F., 2018. Event management research: The focus today and in the future. Tourism
management perspectives, 25, pp.169-171.
Bashynska, et.al., 2019. Modelling the risks of international trade contracts.
Bresciani, S., 2017. Open, networked and dynamic innovation in the food and beverage
industry. British Food Journal.
Brunt, P., Horner, S. and Semley, N., 2017. Research methods in tourism, hospitality and events
management. Sage.
Davis, et.al., 2018. Food and beverage management. Routledge.
Fernandes, M. and Alexandre, L.A., 2019. Robotchain: Using tezos technology for robot event
management. Ledger.
Jones, M., 2017. Sustainable event management: A practical guide. Routledge.
Jordan, B.D., 2020. Fundamentals of investments valuation and management.
Navas-Loro, M. and Santos, C., 2018, December. Events in the legal domain: first impressions.
In TERECOM@ JURIX(pp. 45-57).
Raj, R., Walters, P. and Rashid, T., 2017. Events management: principles and practice. Sage.
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