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CW3 Evaluation Report Introduction to Event Management

Full name: Phuong Anh Nguyen (Emily Nguyen)

Date of submission: 2

nd

June 2020

Word Count: 1034 Words

Table of Contents:

1. Introduction 1.1. Importance of Evaluation 02 1.2. Evaluation of key area 02
2. Evaluation of staff plan in Banquet department 2.1. Importance of staffing and volunteer planning 03 2.2. Evaluating the staff and volunteer planning 03 2.3. Conclusion 04 2.4. Recommendations 04 Figure 1 04
3. Personal Reflection 05
4. References 06 1

2. Evaluation of Staff plan in Banquet Department

2.1. Importance of staffing and volunteer planning The field of event production is mainly a support business. Hence, its critical role also consists of intangible items like customer support and it may transform the event into a tragedy or total success. Human Resources is one of the important features of events management. Event organisations are composed by a smaller core team by event workers who make up the key employees. The key staff are then responsible for organizing, recruiting and educating new employees– casual workers and volunteers (Ferdinand & Kitchin, 2017). Following to Goldblatt (2011), a limited group of organization is also depended upon during an occurrence to plan and leading teams of informal members or volunteers. 2.2. Evaluating the staff and volunteer planning WBS- Work breakdown framework reflects on the training needed to execute the event, helping workers identify complicated jobs and breakdown assignments into achievable divisions before it exceeds the degree of complexity. Creating WBS technique is important because of the following reasons:

• Increases the possibility of detecting both major and minor event
• Allows transfer of task-related tasks simpler
• Enables the faster detection of rational job distribution and task execution management packages
• Facilitates comprehension of all aspect functions with regard to their time, costs, capital needs and shared partnership (Allen et al, 2010; Bowdin et al, 2011) By using WBS tool in event planning, the Banquet & Service Department is divided into each part with their own key roles. (See Figure 1) - 8 staffs for table service: o Setting up tables o Serving the dishes o Clearing and disinfect all plates and cutlery in the restaurant 3

- 2 cocktail makers: Preparing the welcome drink as well as the optional cocktail in Alcatraz bar. - 2 stewards for dishwashing and service for reception: Serving the food and welcome drink after the Wedding ceremony in the chapel; Dishwashing after clearing the reception. - 1 volunteers from PGD: Supporting other members before, during and after the event. 2.3. Conclusion Banquet Department’s staff plan works well within the team members. A crucial element to remember is an impressive deal of practice by training sessions inside the department.The training plan is created by HOD of Banquet Team, which start from week 14 until week 17 with the division of roles. The member of the team obviously understands their role and what they will do in the Wedding Event. Besides that, some issues even happen such as a shortage of members, representatives who have no experience with working in the event before, that the Head of Department need to consider carefully when planning the event. 2.4 Recommendations To plan staffing and volunteers for the banquet department for the wedding event better in the future, HOD must consider:

• Searching for more volunteers who already have experiences in working as service in the event before. 4 Figure 1

and learned from each other knowledge, skills and experiences to improve, develop ourselves for the next event in the future.

4. References:

• 2011. Festival Of Ideas 2011 Evaluation Report. [ebook] University of Cambridge. Available at: https://www.cam.ac.uk/files/2011_evaluation.pdf [Accessed 1 June 2020].
• 2013. Events Evaluation Report For The Town Of Breckenridge. Breckenridge Marketing Advisory Committee. Available at: http://www.townofbreckenridge.com/home/showdocument?id=6866 [Accessed 1 June 2020].
• Bowdin et al. (2011) Events Management. 3rd^ Ed. EBH: Oxford.
• Brown, S., Getz, D., Pettersson, R. and Wallstam, M., 2015. Event evaluation: definitions, concepts and a state of the art review. International Journal of Event and Festival Management , 6(2), pp.135-157. Available at: https://www.emerald.com/insight/publication/issn/1758-2954 [Accessed 1 June 2020].
• Ferdinand, N. and Kitchin, P. 2nd^ Ed. Events Management: An International Approach. Sage: London
• Getz, D. (2013), Event Tourism: Concepts, International Case Studies, and Research, Cognizant, New York, NY.
• Getz, D., 2012. Event Studies. 2nd ed. New York, USA: Routledge.
• Goldblatt, J. (2011) Special Events: A New Generation and the Next Frontier. 6th Ed. Wiley: New Jersey
• Jaimangal-Jones, D., Fry, J. and Haven-Tang, C., 2018. Exploring industry priorities regarding customer satisfaction and implications for event evaluation. International Journal of Event and Festival Management , 9(1), pp.51- 6

66. Available at: https://www.emerald.com/insight/publication/issn/1758- [Accessed 1 June 2020].

• Visitmonmouthshire.com. n.d. Event Evaluation And Reporting. Available at: https://www.visitmonmouthshire.com/events-management/evaluation.aspx [Accessed 1 June 2020]. 7