{ "version": "https://jsonfeed.org/version/1", "user_comment": "This feed allows you to read the posts from this site in any feed reader that supports the JSON Feed format. To add this feed to your reader, copy the following URL -- https://www.seebtm.com/en/tag/fb-sector/feed/json/ -- and add it your reader.", "home_page_url": "https://www.seebtm.com/en/tag/fb-sector/", "feed_url": "https://www.seebtm.com/en/tag/fb-sector/feed/json/", "title": "SEE Business travel & meetings magazine", "description": "Magazin za oblast poslovnih putovanja i kongresnog turizma Jugoisto\u010dne Evrope", "items": [ { "id": "https://www.seebtm.com/en/front-desk-fb-sector-crucial-success-event/", "url": "https://www.seebtm.com/en/front-desk-fb-sector-crucial-success-event/", "title": "Front Desk and F&B Sector Crucial for the Success of the Event", "content_html": "

In the second half of 2016 SEEbtm magazine has, among the event planners and representatives of hotels, facilities and agencies from the region of Southeast Europe, conducted a survey on the impor\u00adtance of employees who are in a direct contact with the partici\u00adpants, for the success of the event.

\n

In the conducted survey, event professionals almost unanimously agree that the Front desk and the F&B sector in the hotel are the most important for the organization of the event, because of the direct contact they have with the guests/participants.

\n

The importance of the Front desk and the waiters, as well as of the kitchen, was emphasized to the highest degree.\u00a0Fewer survey participants, but still \u00a0in a significant percentage (26%), ranked the management at the \u00a0first place of importance for success of an \u2013 i.e. general management, sales management and event ma\u00adnagement (chart 1).

\n

\"chart-1\"

\n

According to the survey, however, the content of the event itself has a great impact on the final impression of the participants.\u00a0In fact, 70.8% of respondents shall consider re-going to the same event even if they did not like the attitude and the treatment they had, but the content was never the \u00adless satisfactory.

\n

However, it is not a small percenta\u00adge of participants (25% will not rego), which will harm the organizers due to the unsatisfactory treatment they had onsite (chart 2).

\n

\"chart-2\"

\n

When asked how they find impor\u00adtant the attitude of receptionists,\u00a0waiters and other employees who are in direct contact with the event participants for the success of the event itself, 62.5% of respondents ranked the foregoing with the greatest importance, while 33.3% ranked it just below the highest importance\u00a0(chart 3).

\n

Accordingly, we can safely make a conclusion on a level to which the event organizers considered essential the behavior of employees towards guests / participants.
\nIf the hosts appear to be hospita\u00adble, helpful, attentive and relaxed, experiences are always positive, according to information obtained from the survey participants.

\n

Some examples of the positive staff con\u00adtributions are those at the events where a large number of people meets for the first time, where the kind and relaxed staff contributed to a more relaxed and pleasant atmosphere, as well as those in\u00adstances when guests return for the kindness of the waiters and the like.
\nAlthough most of the respondents state that those were mainly the positive experiences, there always appear the negative ones as well.

\n

\"chat-3\"

\n

As an example, ignorance of the agreed conditions, delay in \u00a0implementation of the agreement, disinterested approach to a client.
\nThere were also cases when the communication in the chain was\u00a0not a good one, having resulted in a transfer of misinformation or lack of transfer of changes \u00adwhich caused a client to get an impression of inse\u00adcurity and lack of organization.\u00a0According to the information provided by the survey participants, there were also the examples when the restaurant manager rudely refused to take the order because it was not his job, or when guests do not return simply because of the \u00a0bad food.

\n

Hotels and venues are an integral part of every event, therefore, it is important to consider and under\u00adstand this matter from their point of view.
\nNamely, as stated by hotels, when the organization or the agency that communicates with the hotel about a specific event does not agree on all details in advance, but requests the changes on the site that can\u2019t be quickly provided (i.e. the whole setting of the hall or technical equ\u00adipment which was not scheduled) or when it requires extra services not envisaged or those services it doesn\u2019t want to pay additionally, in such a case the hotel has to refuse such service to guests or make changes at the last minute which participants perceived as poor or\u00adganization of the hotel, and not the one who negotiated the services.
\nAnother bad example referred to is the one when a person that orders service announces the event for a significantly lower number of persons in comparison to those who appear to the event.

\n

Then the participants make a con\u00adclusion that the hotel has not pre\u00adpared enough food, which results in a bad image of the hotel. \u00a0In any case, a detailed planning in \u00a0due time is the matter of importan\u00adce to be dealt with by every event organizer, in order to forestall any \u00a0potential flaws or omissions.

\n

Does the staff in direct contact with the participants can \u201cfix\u201d a situation? or even to \u201cspoil\u201d it?

\n

If the managers do their jobs well, and the staff who welcome the participants don\u2019t (or vice versa), the fact is that the job is not done properly. This will have an impact on the entire event and it reduces the possibility that someone will again decide to take a risk with the same supplier.
\n

\n
\"Chart
Chart 4
\n

All participants in the survey agree that staff in direct contact with the participants can fix or spoil the situation, although most of the respondents highlights the positive impact that the staff can have on the event.
\nKind staff, as pointed out by the sur\u00advey participants, often make them feel more comfortable in places where they were not satisfied with the ambience or the content of the event.
\n\u201cA smile, courtesy, professional atti\u00adtude can improve many unforeseen situations (eg. sudden power failu\u00adre, Internet drop). Likewise, when everything is impeccably organized, a rude waiter or receptionist can spoil the general impression.\u201d

\n

The post Front Desk and F&B Sector Crucial for the Success of the Event appeared first on SEE Business travel & meetings magazine.

\n", "content_text": "In the second half of 2016 SEEbtm magazine has, among the event planners and representatives of hotels, facilities and agencies from the region of Southeast Europe, conducted a survey on the impor\u00adtance of employees who are in a direct contact with the partici\u00adpants, for the success of the event.\nIn the conducted survey, event professionals almost unanimously agree that the Front desk and the F&B sector in the hotel are the most important for the organization of the event, because of the direct contact they have with the guests/participants.\nThe importance of the Front desk and the waiters, as well as of the kitchen, was emphasized to the highest degree.\u00a0Fewer survey participants, but still \u00a0in a significant percentage (26%), ranked the management at the \u00a0first place of importance for success of an \u2013 i.e. general management, sales management and event ma\u00adnagement (chart 1).\n\nAccording to the survey, however, the content of the event itself has a great impact on the final impression of the participants.\u00a0In fact, 70.8% of respondents shall consider re-going to the same event even if they did not like the attitude and the treatment they had, but the content was never the \u00adless satisfactory.\nHowever, it is not a small percenta\u00adge of participants (25% will not rego), which will harm the organizers due to the unsatisfactory treatment they had onsite (chart 2).\n\nWhen asked how they find impor\u00adtant the attitude of receptionists,\u00a0waiters and other employees who are in direct contact with the event participants for the success of the event itself, 62.5% of respondents ranked the foregoing with the greatest importance, while 33.3% ranked it just below the highest importance\u00a0(chart 3).\nAccordingly, we can safely make a conclusion on a level to which the event organizers considered essential the behavior of employees towards guests / participants.\nIf the hosts appear to be hospita\u00adble, helpful, attentive and relaxed, experiences are always positive, according to information obtained from the survey participants.\nSome examples of the positive staff con\u00adtributions are those at the events where a large number of people meets for the first time, where the kind and relaxed staff contributed to a more relaxed and pleasant atmosphere, as well as those in\u00adstances when guests return for the kindness of the waiters and the like.\nAlthough most of the respondents state that those were mainly the positive experiences, there always appear the negative ones as well.\n\nAs an example, ignorance of the agreed conditions, delay in \u00a0implementation of the agreement, disinterested approach to a client.\nThere were also cases when the communication in the chain was\u00a0not a good one, having resulted in a transfer of misinformation or lack of transfer of changes \u00adwhich caused a client to get an impression of inse\u00adcurity and lack of organization.\u00a0According to the information provided by the survey participants, there were also the examples when the restaurant manager rudely refused to take the order because it was not his job, or when guests do not return simply because of the \u00a0bad food.\nHotels and venues are an integral part of every event, therefore, it is important to consider and under\u00adstand this matter from their point of view.\nNamely, as stated by hotels, when the organization or the agency that communicates with the hotel about a specific event does not agree on all details in advance, but requests the changes on the site that can\u2019t be quickly provided (i.e. the whole setting of the hall or technical equ\u00adipment which was not scheduled) or when it requires extra services not envisaged or those services it doesn\u2019t want to pay additionally, in such a case the hotel has to refuse such service to guests or make changes at the last minute which participants perceived as poor or\u00adganization of the hotel, and not the one who negotiated the services.\nAnother bad example referred to is the one when a person that orders service announces the event for a significantly lower number of persons in comparison to those who appear to the event.\nThen the participants make a con\u00adclusion that the hotel has not pre\u00adpared enough food, which results in a bad image of the hotel. \u00a0In any case, a detailed planning in \u00a0due time is the matter of importan\u00adce to be dealt with by every event organizer, in order to forestall any \u00a0potential flaws or omissions.\nDoes the staff in direct contact with the participants can \u201cfix\u201d a situation? or even to \u201cspoil\u201d it?\nIf the managers do their jobs well, and the staff who welcome the participants don\u2019t (or vice versa), the fact is that the job is not done properly. This will have an impact on the entire event and it reduces the possibility that someone will again decide to take a risk with the same supplier.\n\nChart 4\nAll participants in the survey agree that staff in direct contact with the participants can fix or spoil the situation, although most of the respondents highlights the positive impact that the staff can have on the event.\nKind staff, as pointed out by the sur\u00advey participants, often make them feel more comfortable in places where they were not satisfied with the ambience or the content of the event.\n\u201cA smile, courtesy, professional atti\u00adtude can improve many unforeseen situations (eg. sudden power failu\u00adre, Internet drop). Likewise, when everything is impeccably organized, a rude waiter or receptionist can spoil the general impression.\u201d\nThe post Front Desk and F&B Sector Crucial for the Success of the Event appeared first on SEE Business travel & meetings magazine.", "date_published": "2016-12-02T11:14:27+01:00", "date_modified": "2016-12-19T12:07:13+01:00", "author": { "name": "Miona Milic", "url": "https://www.seebtm.com/en/author/miona/", "avatar": "https://www.seebtm.com/wp-content/uploads/IMG-20240224-WA0003-e1728981138373.jpg" }, "image": "https://www.seebtm.com/wp-content/uploads/bigstock-We-Can-Help-97097621.jpg", "tags": [ "event management", "event organization", "F&B sector", "hotel", "survey", "Statistics" ] } ] }