Grosvenor House Event: Strategic Issues, Food & Ergonomic Review

This report delves into the strategic and operational challenges within the conference and banqueting industry, using Grosvenor House (JW Marriott) as a case study. It evaluates performance and quality review techniques, including interviews, emails, and the Guest Voice program. The report assesses various food production systems (cook-chill, cook-freeze, and traditional) and food and beverage service styles, highlighting the importance of buffet service for large events. Factors influencing off-site event organization are considered, although the report notes JW Marriott does not engage in off-site events due to logistical issues. Menu planning considerations, including vegetarian and non-vegetarian options, and ergonomic aspects like room layout, audio-visual equipment, and Wi-Fi, are also assessed. The report concludes that the conference and banqueting industry is crucial for business growth, identifying key issues such as pricing, timing, and quality management.