Helen Brewer | Aug 14, 2013
The MICE industry has come a long way in the past ten years and the unsung heroes are the executive chefs that create the outstanding dishes. The communications process between what is known as the venue’s ‘front-of-house’ together with the...
Helen Brewer | Aug 8, 2013
‘How could we be put in such an embarrassing position like this?’ When a great deal of hard-core planning goes into a major banquet or launch function – especially where there could be a limited sense of humour or some looking to find fault – this...
Helen Brewer | Aug 8, 2013
‘Sorry but we’ve double booked’. This is a sure way to bring-on close to a cardiac arrest! Discussions with the venue had started a long time ago which covered the possibility of potential clients for the venue. Included in the programme could be...
Helen Brewer | Aug 1, 2013
The best number for any plated meal is two, myself and a dam’ good waiter’. It is a personal interaction between the server and the individual being served. That is how important good service is – irrespective of the type or capacity of the...
Helen Brewer | Aug 1, 2013
According to the Oxford Dictionary, subvention is defined as “grant of money especially one from government in aid of an institution”’. In MICE terms there are a number of variations including hard cash for securing international association...
