Conference, Banqueting, and Event Management: A Hotel Industry Report

This report provides an overview of conference, banqueting, and event management, focusing on the Cowork Park Hotel. It discusses the different types of events, professional etiquettes essential for success in the event management industry, key strategic and operational issues faced in conferencing, banqueting, and event planning within the hotel. Furthermore, the report explores the understanding of food production systems and beverage service methods employed by the hotel, emphasizing the importance of satisfying consumer needs and maintaining high standards in the hospitality sector. The analysis highlights the necessity of systematic approaches to event management, including project management, marketing strategies, and financial considerations, to ensure successful and profitable operations.

CONFERENCE
BANQUETING AND
EVENT MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
CONCLUSION................................................................................................................................1
REFERENCES................................................................................................................................2

INTRODUCTION
Conference refers to the place who is highly important for construct of meetings and
share communications with each other in the most efficient manner. It includes internal
communications that highly effects the company assignments and tasks. On the other hand,
event is defined as purposive and temporary gathering of people in collaborative manner to
accomplish one common goal (Chibili, 2017). While banqueting is something that consists of
large catering activity department in which food and beverages are being served for pre arranged
number of guests on a pre-defined date and venue.
This report will highlight the aspects with the help of Cowork park Hotel through which
different kind of events will be explained. Apart from this, the study will also discuss the
professional etiquettes, key strategic and operation issues along with knowledge and
understanding related to food production system as well as beverages service methods.
MAIN BODY
1. Reflective statement over different types of events experienced during educational and
practical knowledge
Events are illustrates as the gatherings of people, that may be planned or unplanned
along with the impacts of technology over the particular event. It is extremely significant in
order to share informations to attract widespread geographical locations. In general there are
various kinds of events such as conferences, seminars, meetings, trade shows, team building
events, business dinners, sports events, networking events, press conferences, and so on. I have
also experienced few of the events when I was in my college days. During my initial times of the
college, I had enjoyed our freshers party which is a kind of event that had been organized by
senior level students for welcoming their juniors within the college premises. It consists of
music, games, activities, food and beverages, etc. and demonstrate the culture of the college to
get the juniors familiar with the university. I had enjoyed a lot as there are various kinds of
games and activities performed by the seniors as well as juniors both.
Apart from this, once the trade show also had been organized within my university under
which various kinds of exhibitions of different companies who are interested in recruiting the
students of iur college came and present their organizational features in order to attract more and
more students towards the firms. The major purpose of the college to organize such event in
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order to motivate the students to get their studies done or complete with good and proper
efficiency so that the companies can hire us. On the other hand, once the sport day also had been
organized within the college in which all the students and teachers are highly engaged in
different kind of sports activities for 3 days. It is a kind of three day events which consists of
various teams of different colleges. The event was organized to entertain people who are having
passion for sports along with inclusion of certain benefits of the sport organization and the sports
teams (Madar, 2017). Apart from all the above, one more type of event that had been I have
experienced in my educational knowledge such as college festival which was a great and grand
event within the college premises. It was organized on grand level and for 6 days which consists
of lots of activities performed by diversified students along with teachers. Lots of guest
appearances were come during the festival timing, as they came to sponsor the event along with
their own promotion. It is also a kind of networking event who shares a great opportunity to
establish contact along with personal as well as professional relationships with each other. All
such events I have experienced in my personal life and after that I personally realize the
importance of such kinds of events into one's life style.
2. Professional etiquettes required to be successful in event management industry
Etiquette is socially and ethically acceptable behaviour with regard to professional
practices along with actions among varied members of a profession in their dealings with each
other. It is highly significant as it creates a professional as well as mutually respectful
environment within the firm which automatically enhances the communication aspects among
varied people which have the ability to convert the workplace into productive area. With the
involvement of these actions (Pritchard and et.al., 2020). The persons can feel comfortable and
at highest ease which shows value and respect for others or co-workers. It also provides and
generate confidence among oneself and help them to deal with diversified situations along with
providing life saving as well as life formulating skills. Lack of professional abilities and skills
will result into people turning away from the specific personalities. Professional etiquettes
basically refers to creating good communication skills with each other in order to complete the
tasks in most efficient manner.
Communication refers to the most significant factor into the workplace etiquette because
iot describes individuals behaviour in order to take people and behave with them. This activity
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makes the whole life more comfortable and pleasurable along with easier than well in order to
know what to expect from others, what are the expectations of them from an individual and the
ways through which one can respond effectively. There are certain rules of professional
etiquettes which refers or consists of certain principles such as golden as well as platinum rule.
The golden rule shares treatment to others as the way oneself would like to treat from others and
the platinum rule refers to the ways of treating others in which they wish like to treat (Rowson,
2019). In context of business area, there are few things that are highly considered into the
professional etiquettes such as both men and women should stand for handshaking as well as
providing their introduction into public gatherings or giving their personal introduction to others.
At the time of having food and beverages into business gatherings, it is important to take care
about the certain things while consuming eatables for instance, while eating bread in a gathering
or restaurant, the bite should become break off into eatable sized piece and then butter it to eat
one bite at a particular time period.
The best way to meet with people at social as well as business function is initially
providing instruction of oneself to other person who is standing alone while at the time of
making business introduction, introduce each and every member irrespective of their position
within the team to the senior most person also comes under the specific consideration to fulfil
aspects of professional etiquettes (Rose, 2019 ). Sending emails while receiving any gifts form
someone because it the most convenient, professional and rapid way to reply.
3. Key strategic and operation issues in conferencing, banqueting and event in Cowork park
Hotel
Events, conferences and banqueting are larger and more complex than ever as it involves
huge amount of gathering of diversified people so, proper management are highly required
within such kind of collectivism (Ryan, 2017). It requires systematic approaches to make sure
about the time, specific standards, on budget and in a manner that greatly satisfies stakeholders.
It requires proper and systematic project management through which appropriate planning and
implementation of strategies needs to be done or considered. In context of Cowork Park Hotel, it
has been identified that there are lots of events that has been organized by the hotel but apart
from various activities, the hotel also have to face certain strategic challenges such as in context
of marketing it has been evaluated that with the enhancement in competition, rapid changes as
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well as constant changing in innovative requirements companies have to face certain issues over
there. It reduces automatically the span of the product life cycle and requires restructuring in a
way through which quality of the goods and services will be increases (Trang and Thao, 2019).
With respect to pricing strategies, the hotel have to face economic pressures that includes
inflation, disposable income, rules and regulations along with certain wages that greatly
influences the pricing by market in general context as supply and demand in the market place
influence pricing. On the other hand, in terms of financial challenges the Cowork Park Hotel
have to face high financing costs, multiple taxes, licensing and legal policies along with working
capital issues as well as erosion of margins.
On the other hand, in context of operational issues that have been faced by the Cowork
Park Hotel, the hotel highly requires certain documents such as function diary which is control
register that has been maintained in the banquet office. It records days and time along with the
purpose of event in different functions rooms. It is basically a commitment diary that consists of
specific dates and venue (Li, Jin and Shi, 2018). Another document is contract agreement which
is signed by client and banquet management to show the making of agreement among both of
them regarding any specific deal. The last is the function sheet which consists of function
prospectus in detailed manner to all relevant departments of the hotel. One copy has been
provided to chef, food controller, accountant, house keeping, engineering and other relevant
department. The banquet procedures are also needs to be considered so that the hotel will not
have to face any issues related to time and date confusions and follow certain steps that are
highly efficient for banquet, conference and event booking procedure.
4. Understanding about food production system and beverage service methods
The Cowork Park hotel have to follow certain steps in order to fulfil food system as it
involves the procedures and infrastructure in order to satisfy large number of people or
consumers with respect to food security i.e. the collecting, growing, harvesting, storing,
processing, packaging, transportation, marketing along with consumption of food along with
minimizing food wastage (Spaargaren, 2020). In context of food production, there are various
types within this system but the Cowork park Hotel fulfils certain types such as cultivating, crop
management, preserving, fermenting, pickling, cooking at restaurants, grilling etc. It includes the
actions performed over the food items such as grains, pulses, honey, spices, nuts, cereals,
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vegetables, milk, fruits, egg, meat, chicken, etc. It has been evaluated that the existence of the
life is completely dependent upon the plants as well as animals to provide more than 90% of the
global energy. In order to follow the appropriate food production system, the hotel is highly
efficient enough to utilize their own produced items into preparation of food items. It also
consists of certain methods through the produced system goods has been finally transformed into
the finished consumable food item (Radić, Gračan and Sotošek, 2019). It includes basically four
types of food service methods such as conventional food service method which includes food
preparation along with serving patterns.
This system is highly adaptable to individual preferences under which seasonal
ingredients can be used and perform greater flexibility in menu planning. Next is
commissionaire food service method which shows that food is prepared in central manner at one
place only but distributed to several remote areas for final preparation and service, since the food
production centre and services areas are located at diversified locations (Yasur-Landau and
Cline, 2020). Another one is ready prepared food service method under which food items are
prepared well in advance manner before the time of serve and kept frozen until they are to be
utilised. For such kind of items, extreme care must be taken in handling of food to prevent
contamination and spoilage.
CONCLUSION
From the above report, it has been concluded that within any hotel industry, events,
conferences and banqueting plays a vital role these are the major sources who generate profit
margins for the organizations. But apart from profit generation, it is the moral responsibility of
the hotel or restaurant to fulfil the basic requirements or desires of consumers in all aspects to
keep them highly satisfied in nature. Hence, they follow certain procedures and methods top
prepare food items in order to complete all the aspects of the guests who are attending whether
the event, doing conferences or utilizing banqueting. Furthermore, there are various professional
etiquettes also had been discussed in the above study to provide a detailed version over the
importance of such kind of gesture within the hospitality sector or specifically for each and
every hotel.
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REFERENCES
Books and Journals
Chibili, M., 2017. Modern hotel operations management. Routledge.
Li, K.X., Jin, M. and Shi, W., 2018. Tourism as an important impetus to promoting economic
growth: A critical review. Tourism Management Perspectives, 26, pp.135-142.
Madar, A., 2017. Measures to improve the quality of hotel services. Bulletin of the Transilvania
University of Brasov. Economic Sciences. Series V. 10(1). pp.85-92.
Pritchard, A., and et.al., 2020. Building a brand portfolio: the case of English Football League
(EFL) clubs. European Sport Management Quarterly, pp.1-19.
Radić, M.N., Gračan, D. and Sotošek, M.B., 2019. Age of migration: A chance for responsible
tourism and new tourism experience. Tourism in South East Europe..., 5, pp.489-505.
Rose, C., 2019. Systems for reuse, repurposing and upcycling of existing building
components (Doctoral dissertation, UCL (University College London)).
Rowson, B., 2019. Hospitality Human Resource Management. In Modern Hotel Operations
Management (pp. 240-267). Routledge.
Ryan, C., 2017. An overview of trends and challenges in the hospitality industry. The Routledge
Handbook of Hospitality Marketing, pp.565-577.
Spaargaren, R., 2020. Engagement of casual labor to Hotel Arts' standards and culture.
Trang, T.T.H. and Thao, N.T.P., 2019. The impact of information technology application on the
hotel performance–A conceptual perspective. Tạp chí Khoa học, 16(5), p.80.
Yasur-Landau, A. and Cline, E.H., 2020. Looking Ahead: Strategies for Moving Forward and
Synthesis of Stratigraphic Sequences. In Excavations at Tel Kabri (pp. 335-340). Brill.
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