Conference, Banqueting, and Event Management: A Case Study of Stafford

This report provides an overview of conference, banqueting, and event management practices, focusing on The Stafford London, a five-star hotel renowned for its event hosting capabilities. It examines various types of events, including conferences and banquets, highlighting the importance of professional etiquette in the event management sector. The report delves into key strategic and operational issues within the industry, such as managing internal and external factors influencing corporate events, documentation of booking diaries, pricing and packaging strategies, health and safety concerns, resource allocation, and accommodation strategies. Furthermore, it evaluates different food production systems and food & beverage service methods, emphasizing the significance of maintaining high-quality food standards to satisfy customer needs. The analysis underscores the importance of efficient resource utilization, effective communication, and continuous employee performance evaluation in achieving organizational success within the hospitality industry.

Conference
Banqueting and Event
Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
Various types of events which is experienced in educational knowledge...................................1
Professional etiquettes needed for attaining success in the event management sector................2
Explanation of key strategic and operational issues within the conference, banqueting and
event industry...............................................................................................................................3
Evaluation of food production systems and food & beverage service methods..........................5
CONCLUSION................................................................................................................................6
REFERENCE..................................................................................................................................7

INTRODUCTION
Conference and banqueting consist of group of people who visit outside to attend the
particular event. Event is headed by event coordinators who have the ability to become good
organizers and handle multiple tasks at the same time (Marais, Du Plessis and Saayman, 2017).
Event management is the part of project management which organises corporate events like
ceremonies, weddings, festivals, concerts, conferences etc. the Stafford London is the five-star
hotel which is situated at London, United Kingdom. The hotel is known for the oldest wine
cellar around the globe. The hotel is also famous for their interiors and the quality of customers
services provided by their staff. This report will discuss about various types of events and
professional etiquettes required in event management industry. Further it will analyse strategic
and operational issues and knowledge of the food production system and beverage service
methods.
MAIN BODY
Various types of events which is experienced in educational knowledge.
In my educational and practical knowledge I have experienced about various events which are
conference, banqueting etc. I have also gotten knowledge about the UK event industry
(Nikulina, 2018). UK event industry have become one of the fast-growing industries and it is
helping the economic development of the country. I have also got knowledge about conference.
Conferences and meetings are the way of communication through which manager can convey
important information to their subordinates. Conference is of many types but the main motto of
the conference is to gather group of people so that exchange of ideas and information can take
place. It further helps in building business relations and also encourage employees to work hard.
Conference has started from ancient time only and is becoming more famous. It contains
maximum of 8 people and the duration of meeting should be of at least 4 hours. Conference take
place at the specific venue where people who are attending the conference have to reach.
Another thing is event management which has become one of the most important sector and
event management system required educated and qualified and well-trained professionals which
can do proper planning and organising of the event so that event goals can be accomplished
easily (Gebbels, Pantelidis and Goss-Turner, 2020). Event takes place on temporary basis and in
the event coordination of people is important so that objectives can be accomplished. Events
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take place at weeding or inaugurations and not for sports competitors and exhibitions. Events are
of temporary basis and have fixed start and finish time. Events are also connected with rituals, as
in the wedding ceremony where several customs are taken place and includes drink and food.
Banqueting is the other type of event in which catering activity at large platform takes place in
which food and beverages are served to the already invited guests (Berners, 2017). Menu in the
banqueting is fixed and fixed price from the person who has booked banquet for the ceremony.
Banquet is considered as the important part of hotel because it is helpful in attracting large
number of people who can come and eat. Especially wedding ceremonies takes place in the
banquet of the hotel. Banquet is fully decorated with flower or other decorated material so that
guests can be attracted.
Professional etiquettes needed for attaining success in the event management sector
Building professional etiquettes will help Stafford London to attain success and growth in their
sector. Etiquettes are important so that it will not look unprofessional. First etiquette is that it is
important to put first impression (Etiquette of Event Planners – Things You Should and Should
Not Do., 2016). It is important to greet everyone while meeting whether you know that person or
not. Although before event pressure is their but one must not show their pressure. As a planner it
is important to have proper greeting etiquettes. If event planner will not being polite then he or
she will create bad impression Infront of their client. International etiquettes are also important
for Stafford London because they are dealing with international clients. As culture is different in
different countries. As hotel is dealing with multinational clients so that is why it is important to
know their rituals and customs. There are many countries in which nodding of head is having
different meaning (Sadd and Musikavanhu, 2018).
At the international level there are different dining etiquettes, speaking etiquettes, check in
etiquettes etc. so that is why Stafford London should have trained their staff in such a manner so
that they can deal with their international customers easily. In the event management industry
timing plays important role. So, it is important for the planner team to be punctual every time.
Lack of punctuality can delay whole or entire event. Due to lack of punctuality hotel can even
lose their potential customers. The most important etiquette in event management is dining
etiquettes. This include having good table manners and also have knowledge that which utensil
is made for what purpose. Lack of table manner can also turn off the customers. Staying
professional also comes under professional etiquettes. Professional employees make sure that
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they work in such a manner so that they can deliver best experience to their customers (Cousins,
Foskett, Graham and Hollier, 2019). If customer will get good experience, then only, they will
retain with the organisation. At many times event team need to deal with moody customers so
that time they put efforts to make them feel happy and satisfied.
Explanation of key strategic and operational issues within the conference, banqueting and event
industry
In the hospitality and event industry, recognizing the cultural, social and economic benefits of
conducting conferences and banqueting. It is quite popular in the hospitality industry to
efficiently manage the conference and the banquet experience (Zhu, Chu and et.al., 2018). But
the limited fund creates the conflict in needs, government at different level are taking expansion
decision for the diversity of strategies in order to assist the policy of development and along with
funding priorities. There are different factors which influence the growth of the corporate events.
These factors can be defined as internal and external factors. Internal factor includes increasing
corporate visibility, driving sales, improving the staff morale, relationship between the firm. On
the other side, external factors include globalization of markets, municipal promotional
strategies, technological advancement, development in travelling.
Moreover, their different countries like Australia and Denmark have developed various even
strategies in the recent years. Further, the well managed and well-balanced portfolio now have
become an indispensable element of the city in marketing and tourism development sector
(Herawati and Putra, 2018). The major events are involved in the coordinating activity of
infrastructure and the sports services which include transport, venue and communications, public
authority such as fire, policy, ambulance and the emergency services.
Documentation of the booking diary: In this industry, Stafford, Landon needs to maintain the
booking diary contain time, date, room number, space, number of user or participants, and also
the total number of days conference will be run and the also the venue of each of the seminars.
In addition to this, all the macro and micro items are to be managed in diary or in written form
which required to maintain properly.
Pricing and the packaging: In this industry, Stafford need to analyses the prizing factor of the
conference which is required to be managed efficiently as per the standard of the organization
(Alfiero, Giudice and Bonadonna, 2017). In addition to this, premium packaging system of the
Stafford works as a promotional factor.
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Health and safety issue: It is required to ensure or maintain the health and safety issue of
employees and participants. Moreover, all the things are taking care of as per the law and which
is under the control for 24 hours of working because it is represented as the sensitive issue.
Implementation and the evaluation: The implementation of all the task is to be done by the
employees and the organization in order to manage the guest and the management team (Bai and
et.al., 2020). Moreover, the key strategic issue involved the effective management of the
conference and banquet. In addition to this, company is trying to keep the proper communication
with in an organization.
Delegation of authority: The delegation authority needs to be managed it is because conflict
situation can be avoided and make clear who is responsible for task.
Resources allocation: All the resources of an organization need to be properly managed which
will give the maximum advantage to the organization. The success of the Stafford is totally
deepened on the how efficiently resources is being utilize.
Accommodation strategies: It is required to manage the accommodation efficiently in order to
meet requirement of the conferences (Engida and et.al., 2018). Their must be proper space,
peace, positive energy, open environment.
Food production strategies: Food is the most sensitive issue which is required to manage. High
and the standard quality of food need to be prepared to satisfy the customer needs (Anal, 2019).
Moreover, the food is being provided by the banquet industry, must be maintained in the high
and standard quality.
Record keeping: In the Sandford, it is required to maintain the record of all the meeting which
has been organized in the organization.
Data base management system: it is required to manage the data base of all the participants
and also organization need to take the feedback from the employees.
Increasing government involvement in events: In the hospitality industry, Stafford Landon
required funding and regulation at all level of management which increase the role of event
creation, effective management. The major conferences and exhibitions require the government
assessment through provision of infrastructure.
Moreover, the success of any organization is totally depended on the how efficiently all
the issue has been resolved. If all the conference are conducted effectively then the organization
will automatically grow. Here in the hospitality industry, each and every employee is important
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to measure the success of Stafford. Moreover, company keeps monitor to analyses the
employee’s performance to meet the object of operational strategies (Coelho, Estevinho and
Rocha, 2021). That is why, management of the Stafford, periodically analyses the employee
performance in order to determine the success of an organization. Moreover, in order to evaluate
the performance of the conference and the banquet industry organization follow some techniques
such as PERT (which is used to analyses the performance of the employee along with the time
and cost factor.
Evaluation of food production systems and food & beverage service methods
Food production system and style: there are different food production methods and system are
available:
o cook freeze production method
o cook chill production method
o Moist guest cooking method
o conventional method
o traditional method
o Dry heat cooking method
On the basis of these methods, Stafford can select the best method according to their menu for
the given conference.
Food beverage service style: there are different food and the service style which include
French, English, Russian, Buffet etc. On the basis of service style, conference and banquet
industry choose the best style to for the given conferences. This decision will be taken on the
basis of size, type and number of guests, guest profile etc. All these factors get influence while
taking a decision about the service style of conference (Jiménez-Carvelo and et.al., 2019).
Stafford chooses the English service style it is because it wants to serve their guest pre plated
food. Moreover, when large number of people come to attending the seminar then in that
situation is becomes easily to serve the re plated food. It is because this saves the time and cost
of the conferences.
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CONCLUSION
While preparing this report in have learnt and study so many things such as meaning of
conference and meeting which helps me to understand the hospitality industry in different way.
Further, it is required to have social and cultural etiquettes in order to get the success of an
organization. Moreover, some key strategies and operation issues have analysed in which all the
authority need to delegated to manage the operation of an organization. At the end, different
methods of food production system have been analysed which include cook chill, cook freeze
etc. Moreover, Stafford adopts the strategy has been pre plated food to meet the main objective
of conference.
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REFERENCE
Books and Journals
Alfiero, S., Giudice, A.L. and Bonadonna, A., 2017. Street food and innovation: the food truck
phenomenon. British Food Journal.
Anal, A.K., 2019. Quality ingredients and safety concerns for traditional fermented foods and
beverages from Asia: A review. Fermentation, 5(1), p.8.
Bai, C. and et.al., 2020. Industry 4.0 technologies assessment: A sustainability
perspective. International journal of production economics, 229, p.107776.
Berners, P., 2017. The Practical Guide to Organising Events. Taylor & Francis.
Coelho, S.C., Estevinho, B.N. and Rocha, F., 2021. Encapsulation in food industry with
emerging electrohydrodynamic techniques: Electrospinning and electrospraying–A
review. Food Chemistry, 339, p.127850.
Cousins, J., Foskett, D., Graham, D. and Hollier, A., 2019. Events, conferencing and banqueting.
Engida, T.G. and et.al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production, 195, pp.734-
743.
Gebbels, M., Pantelidis, I.S. and Goss-Turner, S., 2020. Conceptualising patterns of career
commitment: the leaving process in hospitality. International Journal of Contemporary
Hospitality Management.
Herawati, A. and Putra, A.S., 2018. The influence of fundamental analysis on stock prices: The
case of food and beverage industries. European Research Studies Journal, 21(3),
pp.316-326.
Jiménez-Carvelo, A.M. and et.al., 2019. Alternative data mining/machine learning methods for
the analytical evaluation of food quality and authenticity–A review. Food research
international, 122, pp.25-39.
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.
Nikulina, E., 2018. Event Plan: Finnish-Singaporean Cross-cultural Wedding.
Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the
UK. Event Management. 22(2), pp.199-212.
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Zhu, Z., Chu and et.al., 2018. Recent advances and opportunities in sustainable food supply
chain: a model-oriented review. International Journal of Production Research, 56(17),
pp.5700-5722.
Online references
Etiquette of Event Planners – Things You Should and Should Not Do., 2016. [Online]. Available
through: <https://www.eventmanagerblog.com/etiquette-of-event-planners>
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