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Assignment On Conference And Banqueting Management
By
Name : Godwin Edwin Habel
Course : PGDHM
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Introduction
Hospitality is probably the most diverse but specialized industry in the world. It is certainly one
of the largest, employing millions of people in a bewildering array of jobs around the globe.
Sectors range from the glamorous five-star resort to the less fashionable, but arguably more
specialized, institutional areas such as hospitals, industrial outfits, schools and colleges. Yet of
these many different sectors, catering has to be the most challenging. Whatever the size of the
catering operation, the variety of opportunities available is endless. “The sky is the limit with
catering”.
The hospitality industry consists of broad category of fields within the service industry that
includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and
additional fields within the tourism industry. The hospitality industry is a several billion dollar
industry that mostly depends on the availability of leisure time and disposable income. A
hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple
groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen
workers, bartenders, etc.), management, marketing, and human resources.
The hospitality industry covers a wide range of organizations offering food service and
accommodation. The industry is divided into sectors according to the skill-sets required for the
work involved. Sectors include accommodation, food and beverage, meeting and events, gaming,
entertainment and recreation, tourism services, and visitor information.
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Aims & Objectives
To know the catering industry in detail and to discover the hidden secrets in the success
of hospitality industry.
To identify catering segments, style of service and to understand its application with
meetings and events.
Establishing the relevance of catering segment with the events, meetings, expositions and
conventions.
To comprehend the relationship between catering industry and other industries and to
discover the competitive aspect in the sector.
To streamline and focus on the importance of food and beverage division in hospitality
management.
To establish the significance of catering segment in relation with the travel and tourism
management in the present era.
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Task 1: Explain the role of a Destination Management Organiser (DMO) and importance
of conference and banquet function in the hospitality industries?
During the 1960‟s, as a response to meeting and convention planners‟ desire for
custom group leisure activities during their programs, a new business was born. Referred to as
Ground Operators, they were mostly small entrepreneurial enterprises, operating in a single
destination. These local companies offered basic services including Airport Meet and Greet,
Transportation, Tours, and Recreation (golf) for groups. In the 1970‟s, many of these companies
added Custom parties and Themed Events, as well as Spouse/Guest Programs, to their list of
services. The term Destination Management Organiser or “DMC” was coined to describe the
expanded role they played as local experts. Marketing Alliances such as The DMC Network and
The Contact Group were formed by the leading DMC pioneers to provide networking andreferrals within an exclusive group.
A Destination Management Company/Organiser is a term for a professional
services company possessing extensive local knowledge, expertise and resources, specializing in
the design and implementation of events, activities, tours, transportation and program logistics.
A DMC provides a ground service based on local knowledge of their given destinations. These
services can be transportation, hotel accommodation, restaurants, activities, excursions,
conference venues, themed events, gala dinners and logistics, meetings, incentive schemes as
well as helping with overcoming language barriers. By acting as purchasing consortia, DMCs
can provide preferential rates based on the buying power they have with their preferred suppliers. The DMO‟s is the best local resource to the planner often acting as an extension of his or her
own staff. The analogy often use is that of a General Contractor. Meetings, conventions and
incentive travel programs are a lot like designing and constructing a building or house. It takes a
team of specialists (contractors) to do the job.
Key role/services of Destination Management Organiser or DMC
Airport / Meet & Greet
Site Inspections / On-Site Staff
Transportation / Shuttles
Group Tours / Dine-a-rounds
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Recreation & Sporting Activities
Team Building Activities / Special Event Production
V.I.P. Hospitality
Spouse/Guest Programs / Children’s Programs
Road Rallies / Gifts & Amenities
Entertainment Pre/Post Programs etc..
Importance of Conference and Banquet function in hospitality industries
An important source of revenue for hotels and conference centers comes from
hosting events, such as weddings, reunions, meetings, and dinners for businesses and
organizations. The logistics and execution of these events fall upon the banquet manager, ahospitality food service manager. The fine accommodation and service are provided to the guest
so they are pleased with the hotel. The guest satisfaction is its primary object and the hygiene
factor must always be present in the hotel, which in turn enhances the goodwill and image of the
corporate.
In every sense conference and banquet function plays a vital role in generating
the maximum revenue for the hotel industry as well as providing a social, well-equipped
environment for business and delegates to make their self comfortable with the special events.
The business oriented companies finds it organised to arrange conferences and meetings rather
than having it on their own company premises. The conference area can be set up with many
booths to host an exhibition, or with tables and chairs in various configurations.
Many facilities also offer an assortment of technical possibilities and equipment for the meeting
rooms. The technical staff at a facility can provide equipment for data and video presentations,
access to the Internet and wireless or wired local area networks, as well as data points where
needed. Larger facilities may provide attendees with paper pads and pens or pencils and other
needed equipment such as laptop computers to aid in meetings. In addition, the facility may also
offer access to other business services for photocopying and faxing, and a computer room or
wireless access throughout the facility could be available as well as a business phone service. For
the business person looking for as many benefits as possible, conference facilities hotels provide
the most possibilities for both business and relaxation.
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a) Identify the different types of events and catering function and describe the complex
diversity in this sector?
Types of events may include:
Business events / Corporate events
Cause-Related events / Entertainment events
Coordinating Skills / Fundraising events
Exhibitions / Trade fairs / Concerts/live performances
Festive events / Government events / Meetings / Seminars
Workshops / Conferences / Conventions
Social and cultural events / Sporting Events etc..
Catering functions include:
Continental Breakfast / Refreshment breaks
Full, served breakfast / Full, served lunch / Full, served dinner
Breakfast buffet / Brunch
Buffet lunch / Box lunch
Receptions / Dinner buffet
Off-site event / Theme Party etc..
As culinary arts plays a vital role in the hospitality industry, the word
„diversity‟ always denotes a unique proportion of rhythm in preparation and serving the dishes to
the customer. Though the event management adds color to the atmosphere and should move
parallel to catering, the punch which the variety of food stuffs including fresh natural foods, sea
foods etc adds as a different ingredient in the totality of conference and banquet functioning.
When the banquet functioning acts as a catalyst, the catering function triggers the roots as a
stimulator to the people, which creates a larger diversity. The event and catering sector
represents a fascinating and challenging area in terms of the structure and dynamics of
employment environment. It encompasses the technical, emotional, aesthetic and information
processing facets in a wider perspective. The significance relays on the aspect that the people or
the customers are in look out for diversity rather than providing them with the usual treat. The
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culinary creativity categorises the variable factor in the diversity as it generates tremendous
amount of money. Food and beverage, events create memories and provide a necessary service
beyond being a refueling stop. Catered events can set the tone of the meeting and create great
reminiscences that can result in future business, not only from the planner but also from every
guest in attendance.
b) Explain the following core concept of the event management:-
1) Tendering process including legal aspect
Six corner stone principles of any tendering process include transparency, probity, equity, fair
play, value of money and accountability. Any tendering process involves:
Invitation to tender
Pre/Post Qualification Questionnaire
Bid Bond
Site Visit – mandatory and non-mandatory
Tender Boxes
Receipt of Tenders
Withdrawal of Offer Tender Opening
Evaluation of Tenders
Recommendation for Award/Approvals
Letter of award
Conditions of award-insurances and performance bond
Legal issues may arises in cases:
Contractual agreements between parties
Parole evidence or evidence of oral agreement
Attrition clauses providing for payment of damages
Cancellation provision for damages
Termination provision permits either party to terminate the contract
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2) Event planning and organizing
Following steps should be taken into consideration before moving into an event coordination
activity. It includes
- Select an organising committee
The chair or coordinator is critical for the event. They will have to make all the final decisions
and solve any conflict.
- Planning/ Making it happen
This is the most important part of the event. It does not matter if you have two years or only a
few weeks to organise the event - the planning will ensure that all avenues are covered.When
planning, use project planning principles to become aware of all the things that need to be put
into place to make it a success.
- Date and time / The venue / Personal Invitations
Finding a date and time that is suitable for your event is always a difficulty. What may be great
for you and the organising committee may clash with other major events. Once you have chosen
a date you will need to book the venue. If call for papers this should be done very early in the
planning stages. Abstracts and a preliminary program should be developed well ahead of
conferences.
- Media / Printing / Ancillary items
Start organising publicity surrounding your event as soon as possible. Develop a media plan. Get
quotes for your printing at the same time as you are designing the invitations and programs. This
will give you a better idea of what is available to meet your budget. Arrange any other ancillary
items for the venue, such as sound, AV equipment, decorations, entertainment.
- Travel / Catering / Volunteers
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If travel is required for the VIP guests, arrange it previously before the date of the event. Arrange
a quote for the event. The cost of catering should be incorporated into the price you charge for
the event. If it fits into your allowed budget make the final decisions and book the catering.
Make sure caterers are given a site inspection. Recruit volunteers to assist with mail-outs, setting
up, on the day, etc. Make sure that the volunteers are given training.
- Running sheet /security/signage’s
A running sheet for your event should be developed. Security/signage should be taken care off.
3) Sponsorship Management
Sponsorship management signifies the series of relationships
between a provider of resources or services (the sponsor) and the management team to establish
and assign the ownership to the provider and to identify the amount of work to be done. It
determines how much investment the sponsor needs to make and what commercial advantage the
sponsor gains in return for the sponsorship investment. Sponsoring means supporting the
program/event by providing necessary money, technology, information or other resources that
are of value to the event and its success.
Sponsorship can also be defined as business relationship between a provider of funds, resources
or services and an individual, event or organisation which offers in return rights
association that may be used for commercial advantage in return for the sponsorship investment
Without the incorporation of specific behavioral measures into sponsorship, evaluation will
remain limited to a bland investigation of awareness, attitudes (image) and possibly preferences,
with no real understanding of the relationship between these variables and consumers‟ behavior.
The variety of formats which sponsorship can take, and the direct interaction with audiences, live
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and media-delivered, offers great opportunities for the incorporation of trial prompting
mechanisms which sponsors could exploit further.
4)
Budget and cost control
Event management involves the process involved in planning, estimating, budgeting and
controlling the cost so that the project can be completed within the approved budget. The event
management process involves the following:
Cost Budgeting
Cost budgeting involves aggregating the estimated costs of individual schedule activity or
packages to establish a total cost baseline for measuring the performance of the event. Cost
budgeting is always important for the successful execution of the event and controlling the cost
within the expected limit of the budget available with the source.
Cost control
Influencing the factors that create changes to the cost baseline, ensuring requested changes are
agreed upon, managing the actual changes when and as they occur, assuring that potential cost
overruns do not exceed the authorized funding, periodically and in total for the event, monitoring
cost performance to detect and understand variances from the cost baseline, recording all cost
changes accurately against the cost baseline, preventing incorrect, inappropriate or unapproved
charges from behind included in the reported cost.
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5) Logistic Management
The term Logistics Management or supply chain management is that part of Supply Chain
Management that plans, implements, and controls the efficient, effective, forward, and reverse
flow and storage of goods, services, and related information between the point of origin and the
point of consumption in order to meet customers‟ requirements and fulfilling the target of cost
control and the effective success of the event being organized. For large events, especially
national level or international level events you will have to take the services of a logistic
manager (also known as clearing and forwarding agent). A national or international level event
may require:
1) Guidance on pre and post shipment services
2) Liasoning with various govt. departments and organizations.
3) Preparation of documentation required for import or export of cargo.
4) Multimodal transportation by road, air or sea.
5) Warehousing and distribution of cargo
6) Cargo Insurance and tracking
7) Cargo consolidation
8) Custom clearance, shipping clearance and various other clearances.
9) Various types of procurement management and resource management services.
10) Formulation, preparation and implementation of a risk management plan i.e. risks related to
logistic management like cargo theft.
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6) Relationship Management
Relationship management (RM) is a widely implemented
strategy for events, managing a company/organisation‟s interactions with customers, clients and
sales prospects. It involves using technology to organize, automate, and synchronize business
processes — principally sales activities, but also those for marketing, customer service, and
technical support. The overall goals are to find, attract, and win new clients, nurture and retain
those the company already has, entice former clients back into the fold, and reduce the costs of
marketing and client service. Customer relationship management describes a company-wide
business strategy including customer-interface departments as well as other departments.
Measuring and valuing customer relationships is critical to implementing this strategy. Building
and maintaining a strong business reputation has become increasingly challenging. The outcome
of internal fragmentation that is observed and commented upon by customers is now visible to
the rest of the world in the era of the social customer; in the past, only employees or partners
were aware of it. Addressing the fragmentation requires a shift in philosophy and mindset in an
organization so that everyone considers the impact to the customer of policy.
7) Health & Safety Management
Health and Safety Management is a cross-disciplinary
area concerned with protecting the safety, health and welfare of people engaged in work or
employment. The goal of all occupational health and safety programs is to foster a safe work
environment. As a secondary effect, it may also protect co-workers, family members, employers,
customers, suppliers, nearby communities, and other members of the public who are impacted by
the workplace environment. It may involve interactions among many subject areas, including
occupational medicine, occupational (or industrial) hygiene, public health, safety engineering,
chemistry, health physics.
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One way of looking at hazard identification and risk assessment in occupational health and safety
is as follows. Hazard identification is the art of the possible. In other words one would go about
in the following ways:
Speaking to workers and employers.
Viewing a workplace and assessing how work is conducted.
Reading up about the work and possible hazards, and in so doing build up a list of all
possible consequences (adverse) to health from a particular work activity in a specified
place.
Key elements of successful health and safety management in Event Management:
Policy Organising Planning & Implementing Measuring Performance
Feed Back / Action Reviewing Performance Auditing Regularly
Key References
Meetings, Expositions, Events and Conventions, An introduction to the industry by George
G.Fenich, Phd. Third Edition, copyright- Pearson
http://en.wikipedia.org/wiki/Destination_management_company
http://www.hse.gov.uk/pubns/indg275.pdf
http://en.wikipedia.org/wiki/Logistics_management
http://en.wikipedia.org/wiki/Customer_relationship_management
http://www.eventeducation.com/logistic-management.php
http://www.accessdmc.com/1998July.pdf
http://www.articlesnatch.com/Article/Benefits-For-Business-People-Abound-At-Conference-
Facilities-Hotels/1149596
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Task 2: Evaluate how the services of hospitality support conference and banquet:
a) Describe the type and level of services associated with a range of event and
catering occasions?
The food service industry encompasses those places, institutions and companies that provide
meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias,
catering operations, and many other formats, including „on- premises‟ and „off - premises‟
caterings. Catering is a multifaceted segment of the food service industry. There is a niche for all
types of catering businesses within the segment of catering.
Catering Segments
Food Catering Segments
Military
Segment
Commercial
SegmentNon-commercial Segment
1. Military
Functions
2. Diplomatic
Functions
1. Independent
Caterers
2. Hotel / Motel
Caterers
3. Private Clubs
4. Restaurant /
Catering Firms
1. Business / Industry
2. School Catering
3. Health Care Facilities
4. Transportation Catering
(in-flight
catering)
5. Recreational Food (amusement and theme
parks,
conference and sport
arenas)
6. College and University
Catering
7. Social Organizations
(fraternal
and social clubs)
Types of Catering
There are two main types of catering on-premises and off-premises catering that may be a
concern to a large and small caterer. On-premise catering for any function - banquet, reception,
or event - that is held on the physical premises of the establishment or facility that is organizing /
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sponsoring the function. On-premise catering differs from off-premise catering, whereby the
function takes place in a remote location, such as a client‟s home, a park, an art gallery, or even a
parking lot, and the staff, food, and decor must be transported to that location. Off-premise
catering often involves producing food at a central kitchen, with delivery to and service provided
at the client‟s location.
On-Premise Catering
All of the required functions and services that the caterers execute are done exclusively at their
own facility. For instance, a caterer within a hotel or banquet hall will prepare and cater all of the
requirements without taking any service or food outside the facility.
Off-Premise Catering
Off-premise catering is serving food at a location away from the caterer‟s food production
facility. One example of a food production facility is a freestanding commissary, which is a
kitchen facility used exclusively for the preparation of foods to be served at other locations.
Party Food Caterers:
Party food caterers supply only the food for an event. They drop off cold foods and leave any
last-minute preparation, plus service and cleanup, to others.
Hot Buffet Caterers:
Hot buffet caterers provide hot foods that are delivered from their commissaries in insulated
containers. They sometimes provide serving personnel at an additional charge.
Full-Service Caterers:
Full-service caterers not only provide food, but frequently cook it to order on-site. They also
provide service personnel at the event, plus all the necessary food-related equipment -china,
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glassware, flatware, cutleries, tables and chairs, tents, and so forth. They can arrange for other
services, like décor and music, as well.
Types of Catering Establishments
In-Door Catering Establishments Out-Door Catering Establishments
Restaurants Retail Store Catering
Transport Catering Club Catering
Railways Catering Welfare Catering
Airline Catering Industrial Catering
Ship Catering Leisure Linked Catering
Surface Catering
Styles of Service
Five styles of services are internationally
recognized:
1. French service or guardian service
2. American service or plate service3. English service
4. Russian service
5. Buffet service
French Service
French service differs from others in that all food is served from the gueridon. This is a rolling
cart the same height as the guest's table. The gueridon is covered with a cloth and is placed side-
by-side with the table. It is equipped with a small alcohol stove, or rechaud, that is used to keep
the food warm for the preparation of sauces, crepes suzette, jubilee and other special dishes. This
service is very elaborate and elegant.
American Service
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This is usually called "plate service” because the food is already placed in the plate in the kitchen
ready to be served to the guests. This type of service is used in coffee shops where there is a
demand for quick and simple service. It requires minimal training for novice waiters and
waitresses.
English Service
This type of service is also known as "family style" service. In this service, the soup tureen is
placed before the host alongside with preheated soup plates and hands them to the waiter,
indicating the person to be served. The same procedure is followed with the main entree. If so
desired, the partly filled dinner plate is presented to the hostess who serves the vegetables from
large serving dishes placed before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants, counter service, etc.
Russian Service
This type of service is the same as that of French service. However, in Russian service, the food
is fully prepared and pre-cut in the kitchen and then neatly arranged on silver platters by the
Chef. The waiter then shows the platter to the guest as a polite gesture and serves the food to the
individual plates of the guests using serving cutleries.
Buffet Service
This is also called self service and is normally used in banquet functions and in some restaurants.
Food is attractively arranged on a long table, classified and arranged according to proper
sequence, from appetizers to desserts. Soup is placed on a soup tureen and the hot entrees in
chafing dishes to keep them warm. Some equipment like dinner plates and saucers are laid down
right on the buffet table. Instead of the waiter serving the guests, the guests go to the buffet table
pick up plates, china, cutlery and napkin and all other items and serve themselves of their own
choice.
Others Includes:
Attended Buffet/Cafeteria Combination Buffet (presented Buffet Style)
Action Stations (Performance stations/Exhibition cooking)
Reception Service (Butler service)
Hand service
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A La Carte
Waiter Parade
Relationship between Catering Industry & Other Sectors
Food is the sustainer of life regardless of whether they belong to animal kingdom or plant
kingdom. All living beings consume food as they come in nature. Subsequently they may convert
the raw natural food into usable form on their own. This transformation never involves the art
and science of coking, which is a specialty of human beings alone. Importance of food for the
human beings is amply, accurately and appropriately stated in the following age old sayings:
“hungry man is an angry man” and “even the army marches on stomach” where stomach implies
food Employment of largest number of people in the world in general terms (at home) and in
commercial terms (catering) is in food preparation and servicing. Roughly half the world
population (women) is actively engaged in the art and science of food production and then alone
comes reproduction. Food production, simply stated, is the transformation of raw food material
into palatable, appetizing and easily palatable tasty food. Unlike all other living organisms, man
has to “buy” food by paying money. Where does the money come from? It comes only from
industries. Any industry in the world has the primary objective of making money. Money so
generated by the industrial activity is shared between the employer and the employee, however
disproportionate it may be. Money so shared is used to take care of the three importantobjectives: food, clothing and residence
Events & Catering Occasions
The catering industry encompasses those places that provide meals to
the customer at cost. Catering industry may be of „on- premises‟ and
„off - premises‟ types. On-premises catering refers to the preparation and
serving of food at the place where the function is held, whereas, off-premises involves producing food at a central kitchen and service
provided at the client‟s location. The catering industry is divided into
three segments, viz. commercial, noncommercial and military. Catering
management may be defined as the task of planning, organizing,
controlling and executing in food preparation and serving. Catering can also be classified as
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social catering and Corporate (or business) catering. The catering establishments are categorized
by the nature of the demands they meet. Restaurants transport catering ( airline catering, railway
catering, s hip catering, surface catering), outdoor catering, retail store catering, club catering,
welfare catering, industrial catering and leisure catering are some of the types of catering
establishments. There is no industry in the world which is not directly or indirectly, one way or
the other, related to the catering industry. Commercial catering industry is the only industry that
provides food, at a price, away from home.
b) The Impact it has brought upon the success or failure of the event?
Food can produce substantial revenue and
profits for a location-based leisure facility (LBL). Yet too often, it is relegated to a stepchild
status with a snack bar, and usually one that is poorly done at that. In LBLs, quality food service
can generate 25% or more of total revenues. Even more important, it is a critical success factor
for creating a project that results in loyal, repeat guests. In family oriented facilities, where
parents accompany children, the food and beverage selection and the atmosphere and ambience
of the seating areas are a very important consideration in parents' attendance decisions. Studies
have found that up to 70% of the decisions to attend are made by mothers, not children.
It is difficult to quantify the increased investment in human capital and program development
that hotel companies have made over the past several years in the area of food and beverage.
However, this increased investment is seen as critical to driving overall asset value, not only
because f & b revenues and profitability increase, but also because hoteliers are able to leverage
food & beverage to position a property within its market and drive revenues in the rooms
division.
In recent years, the industry has witnessed a few notable trends, including:
Increasing emphasis on in-house development of retail-style restaurant concepts
A new focus on f & b in the select service segment (Hyatt Place, Aloft, Indigo, Courtyard)
An explosion of partnerships with celebrity chefs; and
The addition of f & b service in hotel public spaces.
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To support the focus on food and beverage development, many companies are expanding
expertise in this area by increasing the number of corporate staff members or adding senior level
positions where none existed before. This buttressing of corporate F & B talent has occurred not
only at some of the world's biggest hotel companies such as Starwood and Marriott, but also at
some smaller companies such as Destination Hotels and Resorts, which recently hired a Vice
President of Food and Beverage, a newly-created position for the organization. Similarly, Felcor
Lodging Trust hired a seasoned professional into a newly created Vice President of Food &
Beverage role for its organization early this year. Interestingly, while Felcor, a REIT, does not
manage any of its assets, senior leadership saw value in adding a food and beverage professional
to its asset management function to support both the management companies and brands with
which Felcor partners: a trend we expect will continue. Tishman Hotel & Realty added a first-
time f&b executive to its team four years ago. Other hotel ownership and management
companies have created entire restaurant companies, such as the Sage Restaurant Group, which
was developed within Sage Hospitality Resources.
Key References
http: //www.hvs.com/article/3589/increasing-importance-of-hotel-food-and-beverage-is/
http: //www.whitehutchinson.com/leisure/food.shtml
Jens Hoffmann, Midori Matsui, Philippe Vergne (2007), Ice Cream: Contemporary Art in
Culture , Phaidon Press Ltd.
Theodora Fitzgibbon(1982), Savouries, Century.
Meetings, Expositions, Events and Conventions, An introduction to the industry by George
G.Fenich, Phd. Third Edition, copyright- Pearson
http: //www.onecaribbean.org/content/files/foodbeverage.pdf
Costas Katsigris, Chris Thomas (2006), The Bar and Beverage Book, John Wiley & Sons Inc.
http: //redcarpetacademy.wordpress.com/2010/05/13/importance-of-f-b-department-in-a-hotel/
Andrew Durkan, John Cousins (1995), The Beverage Book, Hodder Arnold H&S.
http://www.b-u.ac.in/sde_book/bsc_beverage.pdf
wikieducator.org/Lesson_9:_Food_and_Beverage_service
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Page 20
Based on observation and experience, how are the unique synergies
and core value of pacific world enhance its position in the region?
Justify your rational.
Pacific World Singapore was founded in 1989 as part of
the Pacific World network, and today prides itself as being the leading MICE Agency in
Singapore. Focusing on specialist requirements of incentive travel, corporate meetings,
conferences and deluxe individual travel services, Pacific World Singapore has been servicing
multinational blue chip clients from around the world for over 20 years. Whether for 15 or 4,000
people, our clients can be assured of quality attention to detail and tailor made programmes for
events, as well as A-Z account management, ensuring one key
point of contact throughout your programme. At Pacific World,
people are considered to be the asset, and believe that people are
the best in the business! Pacific World prides themselves on
employing and training talented and creative executives who bring
industry and destination know-how and passion into the forefront
of their work to achieve great things for our clients. Their design and delivery of highly creative
concepts has become a trademark of our work and in house technology capabilities for web and
online registration services support the work that they do. At Pacific World Singapore, no
request is too much! They provide a complete service, operating the full suite of MICE services
from under one roof, enabling us to ensure the highest level of professional event management
services available in Singapore.
Pacific World holds the advantage/positive marks of:
A highly experienced team of event and destination management professionals with
unequalled specialist local knowledge. Bulk purchase/volume with local hotels, venues and suppliers through long serving
historical and successful working relationships.
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An in-house special events and production team that delivers
creative, innovative and high-impact event solutions to suit
clients’ objectives and budgets.
More than twenty years of being in the business!
Brings to limelight every meeting and incentive possibility
imaginable in Singapore.
Adhere to the highest ethical standards along with a commitment to flawless programme
delivery, and the specialized team delivers it all to clients with a collective creative
passion that's second to none.
Provide Longevity, Stability and the Highest Insurance Available.
All their Offices are wholly Owned Ensuring Network Consistency.
Pacific World believes in value for money with no compromise on results.
With new and exciting developments in Singapore today, there's never been a more ideal
time than now to hold your meeting or incentive in our roaring Lion City.
Absolute flexibility and a bend-over-backwards approach to serving clients.
Key References
http://www.pacificworld.com/singapore/
http://www.pacificworld.com/hong-kong/what-makes-pacific-world-hong-kong-unique.html
http://en.wikipedia.org/wiki/Hospitality_industry
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Recommendations & Conclusion
Though catering industry have grown to the pace and momentum which no one could ever
imagine, it is still lagging behind in providing the best food at the cheaper cost considering the
common masses. The luxurious availability, which is confined to the people who belongs to the
elite category have to be moderated to the level of the needy and the people below the poverty
line. When people in the rich are categorized in the mode of extravagance, there is a kind of
discrimination which exists in the society. There are very less hotels which have come to scene
to play a strong role in the eradication of hungry I strongly suggest that there should be
associations for tempering the needs of the hungry and the poor. One more point to be added, is
the condition of the workers in the hotel industry. According to the senses in the year 2010 that
the most number of unsatisfied workers belongs to the hospitality sector.
Flaws and pitfalls is an inevitable factor considering any industry in the world. The catering
industry encompasses places that provide meals to the customer at cost. There is no industry in
the world which is not directly or indirectly, one way or the other, related to the catering
industry. Commercial catering industry is the only industry that provides food, at a price, away
from home.