AMeetingPlannersGuidetoCateredEvents-Wiley.pptVIP

A Meeting Planner’s Guide to Catered Events Chapter Five Room Setups Choosing the Room Appearance Room dimension Ceiling height Number of columns Exits and entrances Proximity, number, and quality of restroom facilities Choosing the room Colors and types of floor and wall coverings Sound insulation Visibility Lighting Temperature Smell Layout Color Attendees tend to eat and drink more in brightly lit, colorfully decorated surroundings. Vibrant colors, such as brilliant red, hot pink, and bright yellow, stimulate the appetite. Dark tones dull the appetite. Examples of colors that cool the appetite are dark green, navy blue, gray, and black. Table Placement Affects Food Consumption An hors d’oeuvre table placed against a wall provides only 180-degree access to the food. A rectangular table in the center of the room provides two open sides and 360-degree access to the food, allowing greater food consumption. Table Placement A round table in the center of the room gives an appearance of a lavish presentation, but since there is no way for a line to form to circle the table, guests have to work their way in and out at various points for each item they wish to eat, which decreases food consumption. Location of Room In relation to: Kitchen Parking lots Sleeping rooms Rest rooms Elevators Receiving areas Business center Utilities Type of electricity available Number, types, and locations of outlets, etc. Maximum lighting and wattage Lighting controls HVAC capacity Speakers Doors WiFi Space Requirements Number of attendees Type of dining tables used Aisle space Open-space setup Dance-floor space Bandstand Other entertainment Head tables Bank mazes Reception needs Buffet tables Beverage stations Side stands, tray jacks, bus carts Action stations Staging areas Cashiers Display areas Landing space Meeting activity during the meal Style of service Audience separation Accessible seating Number of Attendees The local fire code will dictate the maximum number of people wh