Helen Brewer | Sep 12, 2013
‘Everyone is trying to get us to understand the green thing’ commented a group of industry players and ‘trying’ is the operative word as without clear 1,2,3 steps, it’s not possible for the industry to grasp the conceptual or logistical starting...
Helen Brewer | Sep 5, 2013
Way back when – an enterprising gent explored the possibilities of a less sophisticated version of the standard exhibition format of shell scheme, carpets and two spot lights thrown-in as part of a package deal. After much trial and error – the...
Helen Brewer | Sep 5, 2013
The 30 August MICE Focus Group at Gallagher Convention Centre concentrated on the intriguing subject of ‘Volume Catering’. After the Academy set-the-scene of why was the event being held including theme, demographics, service & entertainmen-...
Helen Brewer | Aug 28, 2013
Much has been said and published about the protection of one’s personal information – such as ID numbers, email addresses, mobile numbers and the like. For the MICE industry there are a multitude of implications when it comes to collecting, using...
Helen Brewer | Aug 21, 2013
‘It is the knowledgeable and experienced in event management that will ensure the ongoing proactive professionalism of the events industry’ was the unanimous agreement at a recent industry luncheon. Adding to this is USB’s Robin Hogarth and his...
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...
