Planning a event (sponsorship)

The hotel had offered to sponsor 2 organisation for their event (Charity Fun Day and Baking class) and I am very glad that I am able to be part of the planning team. This is part of the CSR initiative.

I had to communicate with our human resource team and email blast to all employees to inform of the events to request for volunteers, communicate with suppliers for materials such as food for the Fun Fair, book the venue for the baking class and set up the layout with the banquet team. There is lots to be done.

Although the event had not actually happen, the planning needs to have a timeline to prevent any loopholes and missed out item.

Lesson learned: Communication is very important. If there is a communication break down, it will affect other sections of the event. Timeline need to be set to ensure all ready for the actual day.

Coordination with the organisation is required to know what is expected and what is their expectation of us. We, the marketing communication team, acts as a middle man to make the ends meet for my company and for the organisation.

Also, when there is a briefing to ensure to record down as much as possible to prevent any missed out information and to bring up any concern to avoid miscommunication and unnecessary problem on actual day of event. (I forgot some important points but luckily enough, my supervisor did)

Interview and write up a Bio for Chef

2 days ago, I received an email from the editor of Wine & Dine magazine informing that they are doing a story on cooking with stone fruits (peaches, plums, nectarines and cherries, etc.) as the summer season is in full swing for their June issue.

She was requesting if our chef to contribute a recipe with stone fruits and do a short email interview. How interesting can that be? I need to interview chef, write a biography of him, organise a photo taking session of the dish and chef.

Anyway, I got myself on the task. I contacted the Executive Chef who chose to have his newly promoted Junior Sous Chef featured in the article instead. So I had met up with them to discuss the requirement of this feature article and the dish chosen. We were having trouble choosing the dish because the editor rejected the proposed dish due to the lack of summer stone fruits. Therefore, Chef had to modify the dish to suit the theme and of course, this is not a problem for our Executive Chef.

The editor had given me some questions which I had to ask the Chef. After which I had to crack my brain to put those answers together in a media prospective. It is not as easy as what I did in school. One lesson my supervisor advised and I learned is that in a feature article, we have to be very creative in writing descriptions and the use of adjectives have to be rather strong. I tried and with my supervisor's review, I managed to have it done.

After answering questions, time to get some background information about the Junior Sous Chef. Since he was newly promoted, it will be great for me to do a biography for him so as it may be use for future. Again, asking for information is never a problem but to phase all these information into a 100 words bio is really tough. I was asking my supervisor this question, "100 words, how can I write so much to cover the bio of someone?" She advised that the bio acts as a summary of a person hence it should covers the most important information of a person.

The editor and her photographer arrived and luckily, my supervisor asked me to check on the white table cloth as requested by the editor checked prior to their arrival. Somehow the restaurant did not have them prepared in advance till I asked.

Anyway, it's time to play host for the editor and the photographer. I was appointed fully to take care of this assignment and glad everything when smoothly.

*lesson learnt: coordination with relevant section is important although it was just a simple photo-taking session with the editor. The overall preparation portray the professional level of a PR personnel. I am glad my first hosting of a media went smoothly.

Photoshoot for new dining menu

[back date: 28 April 2011]
I always thought taking food images are easy. After shooting, edit the images and that's it. They are ready to be printed and shown.

However, today is the first time I observe how the photo-taking is done. I would describe the experierence as tough and tiring.

Because the current Baits of Pleasure menu is expiring soon, chef had developed new menu named "The Pleasure of Oz". Diners are pampered to enjoy unlimited bite-size portions from this menu in additional to the buffet spread.

The photoshoot was carried out from 3pm to 6pm, to snap 3 dishes. The photographers set up their props around the table and once ready, the food is placed in the middle on this acyclic which is very clean and scratch-less. Several shoots were taken to capture the best effect and "look" of the dish. At times, the food needs to put on some "make-up" to look pretty.

I was there with my supervisor to advise the effect we need for the photos to ensure that these photos meet the company's guidelines and suitable to be send to the media for coverage.

Overall, I enjoyed this fun and fresh photoshoot session.

Next up will be the dissemination of information to the media in regards to the new menu.

--------------------------------- Posted on behalf of Givany----------------------

Hello everyone,

2 weeks into my in-house internship with my marketing communications
team. I quite like the job scope. On the first day, I kind of panic
because I had to prepare a press release within 1 hour. I struggled a
bit and my supervisor actually guided me. In real life, press release
is quite different from what we learn and did in school. However, I
was glad I pulled through.

The exciting part was meeting the team from 938 Live. It was my first
time meeting the media. They are serious guys over the radio but in
person, they are so fun to be with. It was a great dinner with them,
it was fun!

Anyway, got to go. Stay tune!

Regards, 

Givany Chong 14180145