1. Food and Beverage Management Events, conferencing and banqueting

2. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Event categories and examples

3. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Comparison of characteristics

4. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Examples of types of events Congress Exhibition/trade fair Forum Interview Lecture Meeting Retreat Road show Seminar Workshop Off-premises

5. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Top ten countries Source: Rogers, 2003

6. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Challenges Potential challenges include: Space perishability Competitive environment Large inventory of equipment to manage Managing expectations of large numbers Achieving satisfaction of large numbers Managing causal labour Management of AV Multiple stakeholders

7. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Restaurant and event operations

8. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Sales and marketing Activities include: Marketing of venue to different customer segments Maximising distribution channels and intermediaries Effective sales teams Event sales strategies

9. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Event segmentation Examples of event segments include: In-house customers Local businesses Local residents Corporate companies Charities or non-profit organisations SMERF Groups Trade and professional bodies Incentives market Exhibitions market

10. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Maximising distribution channels Examples of channels may include: Website Central Reservations System (CRS) Event/meeting planners Destination management companies Convention bureaus Web based software for meeting/events

11. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Effective sales teams Sales personnel should be allocated specific targets Monitoring may include: Number of telephone calls made Number of sales calls or presentations made Revenue achieved by sales person

12. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Event sales strategies Approaches may include: Utilising efficient event-booking software Applying effective sales techniques Creating venue generated events Developing high quality event collateral

13. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Room booking management

14. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Sales activities May include: Forecasting high and low demand periods Maintaining reservation records and customer history Forecasting net yield for event bookings Awareness of segment booking patterns Avoiding very advanced bookings Enforcing clear cancellation procedures Considering commissions for intermediaries

15. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Venue events: the process

16. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Example organisation chart

17. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Staffing considerations Some of the main skills and qualities required for any operator are: Welcoming and friendly approach Good personal presentation Flexibility in meeting customers’ needs Ability to sell products and services Planning and co-ordination skills Visible to staff and clients Hard working and creative

18. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers The event process

19. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Example event order

20. © 2011 Cousins et al: Food and Beverage Management, 3 rd edition, Goodfellows Publishers Example Gantt Chart