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Lecture 6: The Meeting Industry 1A (Anatomy of a Meeting/Convention (More…
Lecture 6: The Meeting Industry 1A
Business Meeting
Gathering of Business Executives
Focused Interaction Occurring
Meant for certain specific topics that requires face to face interaction
EG. Knowledge Exchange: Listening, Discussion, Problem-Solving Exercise
Why Meetings?
The Need For
Consensus
Timing
Coordination
Persuasion
Complexity
Face to Face Mystery
Engage in and observe verbal and non-verbal behavioural styles
Real time vs. non-synchronized time (Due to Skype)
Human contact and the developing of important exchange relationships to develop transparency and trust
Allow each to evaluate and judge integrity, competencies and skills to develop strong social relationships and social “identities”
Anatomy of a
Meeting/Convention
Business and Corporate Events
Event supporting business objectives
Can be stand-alone or part of other events
Meeting
Workshop
Seminars,
Symposiums,
Lectures,
Conferences
Conventions
The Organisers
Associations
Companies, Corporations
Government
Industry Groups
Educational Institutions
More Anatomy
Participants
Programme
Purpose,
Objectives,
Messages
Marketing
Logistics
Execution, Post-event
Role of a PCO
During
Move in/Move out
Run orders
Staffing
Registration
Rooms Mgmt
F&B coordination
Speaker Mgmt
Staging & décor
Post
Evaluation
Stakeholder reporting
Delegate comms
Wrap up
Financials
Pre
Budget
Programme
Objectives
Marketing
Strategy
Delegate Mgmt
Venue Mgmt
Participant Mgmt
Service Suppliers
Theme Development
Why?
Communicate idea
Gives form to the event’s stated goals
To compress the idea
Connect with audience and present a
unifying component for attendees
3 ways a theme gains value
The experiences participants/delegates
invest to interpret the theme
How convincingly the PCO/organiser develops the theme
How well the theme
amplifies the owner’s/organiser’s core concepts
Incorporating the Theme
Event Design
Building the
event environment
Sight – décor, staging,
backdrops, signage etc
Sound – sound scaping
Taste – in the food & beverage served
Touch – visual textures,
collaterals, furnishings used (chair covers)
Smell – aromatherapy?