Conference Banqueting & Event Management: Operational Issues

This report provides an overview of conference, banqueting, and event management within the hospitality sector, focusing on Shangri-LA The Shard in London. It reflects on different types of events in the educational system, emphasizing the importance of communication in conferences and the characteristics of banquets in attracting customers. The report also discusses professional etiquettes in management, highlighting the significance of ethical codes and proper behavior in business dealings, as well as analyzing strategies and operational issues in the banqueting, conference, and event industry, including booking processes, health and safety measures, and resource allocation. Furthermore, it presents different food production methods, such as cook chill, traditional, and conventional methods, concluding with the importance of event management in achieving common goals.

CONFERENCE BANQUETING AND
EVENT MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Presenting the refection about the different types of event in educational system....................3
Describing the professional etiquettes in the management......................................................4
Analysing the strategies and operational issues for banqueting, conferences and event
industry........................................................................................................................................5
Presenting the different food production.....................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Conference can be defining as formal meeting in that group of people gather together in
order to share the ideas and thoughts to achieve a common goal. Whereas, banqueting is
describing as ceremonial services of special function that include dining services in various
hospitality s sector. On the hand, event management is process of managing large and small
event such as festival, conference, weeding etc.
The present report is based on Shanghai LA The Shard that is also known as Shard of
Glass located at London. The company is basically deal in hospitality and restaurant services
to their customer (Shangi LA The Shard., 2021).
Furthermore, the study will discuss about professional and etiquettes required in success
of event management. Along with this, it will analyse about the key strategic and operational
issues related banqueting, conference and event management. Lastly, the study will throw light
on different type of food production.
MAIN BODY
Presenting the refection about the different types of event in educational system
Throughout the assessment I have experience about the characteristics of conference,
banqueting and event industry. The conference has been describing as a formal meeting
between the group member of the company. Along with this, I have learned that
communication plays an important role in conference it can be in the form of external as well
as internal (Sancho and et.al., 2020). The meeting can be conducted between technical group,
general meeting and sales team in order to discuss about the company overall sales and revenue
earn each year.
Additionally, the organization also conduct a meeting with the customer such as
product launch in order to promote their goods and services in the market. Moreover,
conference is a general meeting in which team members share their thoughts and idea to
discuss about the company threats and opportunity as well as to build a business relation
with others. Along with this, during the assessment I have learned the working meeting duration
is 4 hours and is consist of 8 people (Kestler and et.al., 2021). The public and private meeting
include 15 people and conducted on specific place. Whereas, I have allayed during the lecture

that event management means a temporary and pavement gathering of propel as well as the
organization. In this various activities are discussing in order to accomplish the common goals.
However, event is categorized on the basis of size such as small and large as well as there are
special event in that ceremonial activity are conducted in order to meet the needs.
Moreover, events are planned and have start and finite end. But the unplanned and
spontaneous events do not have a proper planning and define time. Beside this, technology
plays a very important role in advertising about the event in order to attract more and more
customer. It is Characterised as ritual and symbol in the life of the people living in the society.
For instance, Weeding is an event that is composed of various food and drinks that depict
the culture of people. I have also learned that events are not permanent it can be happened at
different time and location (Vlahakis, Apostolou and Kopanaki, 2018). Thus, very event has
different characteristics and are exceptional in nature.
Throughout the assessment I have gain experienced that banquet plays very significant
role in the hospitality sector as it helps in attracting large customer. It can be describing as large
catering activity in that food and services are arranged on the number of guest in the event on
the fixed date and time. The characteristics of banqueting is that in deals inn regular
activity of the hotel such as separate function hall as well as occasion in this it is conducted
on the basis. Moreover, it also attracts reception in order to celebrate job promotion or wedding.
Along with this, I have learned about sports, culture and cooperates events that can be
conducted by group of people and organization.
Describing the professional etiquettes in the management
Etiquettes plays a very important role in business as well as in personnel life. It can be
define as social ethics and the professional behaviour among the members while conducting
meeting or during business deal. It is usually known as ethical code or set of rules that accepted
by the society in order to maintain polite behaviour among the people living in the society.
Moreover, there are two principles on which etiquettes are based on such as golden and
platinum (Olson and Brown., 2018). The golden principle state that an individual should treat
other as the way it is likely to be treated. On the other hand, the platinum state that a person
should teat other that way it is like to be treated.
The common business ethics are that an individual should stand for the firm handshake
for personnel introduction as well as before conducting the meeting (Draper Young Thomas

and Fenich, 2018). So that other party feel welcome in the deal. However, the another manner
that an employee should follow is to wear the name badge on the right hand side as it will gaze
the attention of the part in the meeting. Furthermore, the Shangri La the Shard employees are
following basic etiquettes in order to maintain discipline in the company (Nagele and Awuor,
2018). Such as the employees greet the customer with the welcoming drink that has holdup the
organization in making the good impression in front of the customer that are vesting.
Along with this, the organization is also trying to greet the people according to the
UK tradition as it will contribute in attracting more and more audience. In addition to this, the
organization follows the International Etiquettes as most of the consumer are from different
country. The company organized international events in the industry theta include the basic
antiques of dining and check In. furthermore, the company has departments of management
and it follows the time antiques. Such as every event is planned and schedule so that there
no chaos in the organization rewarding it. As timing plays a crucial role in management. the
organization always pre planned the things in order to maintain the peace in the society.
In addition to this, the company has maintained the profession etiquettes with the
customer as well as with the dealers that has contributes in increasing the brand image of the
firm in the competitive market. And as the event manger is the duty of the manger to re assured
their customer and meet their needs on the time (Laptev and Shherbinina, 2019). As well as the
organize has to rake the feedback in order enhance the skills as it will contribute improving the
management skills.
Furthermore, the company follow invitation, RSVPS and thank you. The organization
reply to their customer on time as well as give them the proper greeting card in order to invite
them in any events. Along with this, the organization greet their employees with the thank you
on the official website as well as physically after using the services provided by hotel.
However, the Shangri LA also say sorry if the needs and demands of the customers are not
fulfilled. As well as organization send email letter to their customer so that it can follow
up the events being conducted by them.
Analysing the strategies and operational issues for banqueting, conferences and event
industry
The conference, banquet and event industries need appropriate strategy and operational
issues for the success of the business in the competitive market. The operational issues is

consist of booking diary, Function sheet and critical thinking for event. The document
diary consist of conferences date, time, the number of participant, the total numbers of day
it will held as well as the venue and the place it will be conducted (Marenah and et.al., 2019).
However, the pricing of the conference, banquets and event should be according to standard
of the company and the promotion activities are to be used in order to advertise the events the
company can use internet services such as social media as it helps the participant and general
public to know about the details regarding the event.
Additionally, the organization should maintain the health and safety of the employees
and participant such as fire safety, first aid kit in order to protect the participant from the
future accident. Along with this, the company should follow the laws of the government in
order to avoid the intervention of the government and smooth function of conference or
event. However, it should be mount of 24 hours so to manage the external and internal threats
affects. On the other hand, the implementation of the employees should be managed and
mentored in order to know the task is completed on the limited frame of time (O’Rourke, Mayo
and Kline, 2021). As well as the performance of the subordinates are to be evaluated on the
weekly basis in order to improve their performance.
Moreover, the communication is to be managed between the employees, organization and
customer so that strategic issues can be solved in the conference and the bouquet and to find
an appropriate solution. Additionally, to improve the communication between the parties. Along
with this, the delegation of authority should be managed as it is very important factor for the
hospitality industry. In addition to this, the resources allocation is to me managed properly as the
profit and loss of the firm is mainly depended on the resources of the company (Deale and
Lee, 2021). Furthermore, the organization need to maintain the database management and the
feedback must be taken from the participant in order to solve the issues that are being faced by
them during the event.
The success of the organization is also asked on the performance of the employees thus
it is necessary for to evaluate their performance on the weekly and monthly basis. So that it can
provide quality services to the customer in banquet and conference. This issues can be solving
by the firm by using the techniques such as PERT. As it helps in measuring the performance
according to cost and time relationship (Buathong and Lai, 2017). Moreover, it is done by the

project management this technique helps in maintain and evaluating the performance of the
employees and the customer.
Presenting the different food production
Food production can be defining as process of converting the raw material into finished
good products. It is usually done by hospitality and restaurant sector in order to fulfil the needs
of the customer. There is various food production that can be used by the firm such as:
Cook chill production method: In this system advance food preparation is designed as to
provide the customer with more flexibility in the food services. The temperature of the of the
fridge is less than 100 Celsius (Zhai and et.al., 2019). In this the food is kept in the vacuumed
with the plastic bags before cooking.
Traditional food production: In this method several process is used for preparing the food
such as thermal processing, mechanical, germination and soaking is used to make the food.
Along with this, the combination of all this method is used beside this short term preservation
such as deep fat frying and steaming with salt.
Conventional method: In this process the hotel and restaurant purchase the raw material and
the employees will store them later and serve the food at dinner (Cobuloglu and
Büyüktahtakın, 2017). Moreover, this method is based on low cost of fossil fuels and the
chemical fertilizer is used in packaging and processing of food.
CONCLUSION
From the above report it has concluded that event management is gathering of people for
discussing and meeting or celebrating the common goal. The report has summarized about
the different type of event as well as the various etiquettes that are need to be followed in the
hospitality and event management such as time management. Furthermore, the study has also
analysed about the 3 types of food production system that can be used by the hotel in order to
serve their customer quality services. Lastly, the study has thrown light on operational issued
faced by the event management.

REFERENCES
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Olson, E. D. and Brown, E., 2018. Perceptions of students in an event management program of
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Vlahakis, G., Apostolou, D. and Kopanaki, E., 2018. Enabling situation awareness with supply
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Zhai, M.. and et.al., 2019. Network analysis of different types of food flows: Establishing the
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Online references
Shangi LA The Shard., 2021. [Online]. Available through < https://www.the-shard.com/shangri-
la/ >
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