It's a sunny day in Fanling for the biggest golfing event in Hong Kong. Out on the course, some of the world's best players are finishing off their rounds, sending drives soaring along the fairways, or brushing long putts over the perfectly manicured greens.
In a marquee, a different spectacle unfolds. Impeccably dressed waiters glide effortlessly between tables as fans enjoying respite from watching world-class golf savour the buffet, whether it be bowls of fresh fruit glowing against a pristine white counter, or gleaming platters of thinly-cut smoked salmon and meat.
Contentment and relaxation fills the marquee, a harmony inspired by fine food and good service. 'If the event is successful, it's hard to describe the satisfaction,' says Angie Cheung, director of event management for JW Marriott Hong Kong and the person who plans catering for such outdoor events for the hotel. 'You go from nothing to something really special.'
Something really special indeed began two and a half months earlier when the hotel's caterers received confirmation they would be back at the UBS Open, when it was held last year. Though it's not quite true that Cheung began with nothing. Alongside extensive experience in catering, she draws on four years of organising for the golf event, which has given her a solid sense of what does and doesn't work. 'We learn things every day.'
A crucial first step is to contact local catering colleges and make sure they're able to provide extra waiters who are vital to a smooth operation. Because of the large scale of the event, she'll need to contact sponsors early to ensure extra beverage supplies.
'If you're doing an event in a hotel you have a lot of support,' Cheung says. 'Outside, once something breaks down it's very difficult. So everything we prepare a little bit more.'
A site visit with the organisers usually follows, with clients explaining the number and layout of marquees they want, with Cheung fine tuning her plans. 'We have to fit with whatever they request,' she says. 'We just let them know we need some preparation areas.'
