Some tips on how to stagger the arrival and departure of staff efficiently so that you function is covered effectively and your budget doesn’t blow out or leave staff members hanging around with little to do (always to be avoided!). Let’s take as an example a 100-120 person event with a range of drinks and canapés or nibbles and that will run from say 6pm to 10pm. Imagine for instance that it’s a product launch or store opening.
Arranging the Arrival and Departure of Staff at Your Event Or Function – A Case Study
Posted by Food-and-Drink Articles from EzineArticles.com on May 12, 2009
Leave a comment (0)
Go to comments
Comments are closed.