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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.