Conference and Banquet Management Essay

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Assignment On| Conference And Banqueting Management| | | | | | | ByName : Godwin Edwin HabelCourse : PGDHM| | | | | | | 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.

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. 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 and referrals 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 * 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, a hospitality 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. 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 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 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 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. ) 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 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. 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. isks related to logistic management like cargo theft. 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. 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. ikipedia. 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 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| MilitarySegment| CommercialSegment| Non-commercial Segment| 1. Military Functions 2.

Diplomatic Functions| 1. IndependentCaterers2. Hotel / MotelCaterers3. Private Clubs 4. Restaurant / Catering Firms| 1. Business / Industry 2. School Catering 3. Health Care Facilities 4. Transportation Catering (in-flightcatering) 5. Recreational Food (amusement and theme parks, conference and sport arenas) 6. College and University Catering7. Social Organizations (fraternaland 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 / 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, glassware, flatware, cutleries, tables and chairs, tents, and so forth.

They can arrange for other services, like decor 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 service . 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

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 * 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 important objectives: 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 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. 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

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. * 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 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.

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