An official reception is one of the most popular formats of business meetings in the representative practice of firms. A well-organized reception of guests is a great opportunity to establish new and expand old business ties with partners, to receive important information for the company, to strengthen its reputation, to add new "colors" to the image.
Instructions
Step 1
Reasons for receptions can be very different: holidays, anniversaries of significant events, a visit of an honored guest (or seeing him off), arrival (or departure) of a delegation of a partner company, opening of an exhibition, signing a "fateful" contract or agreement, informational occasion requiring support contacts with representatives of the press. It can be just a regular event of the organization - without any connection with any event.
Step 2
The admission preparation plan includes:
• selection of the form (type) of admission, • drawing up a list of guests, • distribution of invitations, • planning of seating at tables, table setting, drawing up a menu (in the case of organizing "meals" - breakfast, lunch, dinner). Preparation of the content component is first of all: planning a topic for an exchange of views and skillfully "building" the speeches-comments of the activists of the meeting, which during the reception is coordinated by the presenter (s). Their goal is to make the event productive and interesting for all invitees.
Step 3
Techniques are usually subdivided into:
• daytime and evening;
• with seating (ie with seats assigned to guests in advance) and without seating;
• formal (formal) and informal (informal).
Step 4
Afternoon appointments - short appointments in the afternoon. For such receptions steadfastly entrenched names: "glass of champagne", "glass of wine", "breakfast".
The first two formats are the simplest. Seats at the tables are not planned (drinks, snacks are offered by waiters to standing guests - as a rule, from 12.00 to 13.00).
"Breakfast" lasts from one and a half hours to two (usually in the interval from 12.00 to 15.00). Dress code - casual (unless otherwise specified in the invitations).
Step 5
Evening receptions are more solemn. These are “tea”, “cocktail”, “buffet”, “lunch”, “lunch-buffet”, “tea”, “dinner”.
"Tea" - reception between 16.00 and 18.00 hours. This is a traditionally women's meeting lasting 1-1.5 hours. Confectionery and bakery products, fruits, juices, water, dessert and dry wines are served at the table (snacks are rare).
"Cocktail" and "buffet" (held standing) - meeting between 17.00 and 20.00 hours. Lasts 2 hours. The menu includes cold snacks, pastries, fruits (sometimes hot snacks). Alcohol is displayed on tables or served in glasses by waiters. Dress code - as indicated in the invitations: either a casual suit or a tuxedo.
"Lunch" is organized from 20.00 to 21.00 hours, lasts 2-2.5 hours. His dishes: cold appetizers, soup, hot (meat and fish), dessert, alcoholic drinks (each dish has its own). After dinner (lasting an hour), guests are invited to the living room, where they are served tea or coffee.
"Dinner" is the latest reception. Starts at 21.00 or later. Its menu is similar to the dinner menu. As well as the form of clothing - a dark suit, a tuxedo or tailcoat for men and an evening dress for women.
"Lunch-buffet" - a less formal reception (usually organized after a movie show or a concert). Tables with snacks are served like a buffet table. Seating at tables for 4-6 people is free.
Step 6
When organizing a reception, think through everything to the smallest detail. Make sure the size of the room matches the number of guests. As for the menu, it should take into account the tastes, national and religious traditions of the guests (take care, as appropriate, of the preparation of both lean and vegetarian dishes).
