STJobs HR Summit 2014

Flexible spaces, latest event technology and a clever dessert concept that encourages busier traffic in the exhibition hall provide additional appeal for this leading human resource event, writes Paige Lee Pei Qi

Over two days in April this year, human resource (HR) professionals gathered at STJobs HR Summit to address the most pressing issues facing their sector.

The event, said to be the busiest and best summit thus far, featured its first-ever “C-suite stream” which saw top managements and HR gurus discuss obstacles encountered by chief decision-makers.

According to Arun Madhok, CEO of Suntec Singapore Convention & Exhibition Centre, the host venue of the summit, a “cohesive yet highly personalised experience for delegates, sponsors and exhibitors” at the high-level meeting was made possible by its “customisable space, cutting edge technology and impeccable service”.

The C-level gathering was held in the comfort of a Suntec Summit Room.

Suntec Singapore’s spacious concourse, which has floor-to-ceiling windows that rise four storeys high, served as a lunch venue for delegates.

Meanwhile, Suntec Singapore’s 12,000m² of exhibition halls on level four were used to host the summit’s exhibition section, and to create three furnished and carpeted conference rooms for more than 1,200 delegates, a plenary hall for 1,800 delegates, and two lunch break areas with buffet lines.

Using the latest in exhibition and conference lighting and movable soundproof walls, Suntec Singapore created specialised areas where delegates were able to immerse themselves in their activities without being disturbed by other simultaneous sessions – this was critical as there were five conference streams taking place next a busy exhibition.

The venue’s culinary team pulled out all stops to provide delegates a memorable dining experience. Besides sumptuous lunch buffets and tea breaks, delegates were treated to a Dessert Safari comprising 27 bite-sized local, traditional and international delicacies spread across nine stations around the exhibition area. Each station had a chef serving up doughnuts, cupcakes, chocolate mousse cones and glutinous rice balls, among others, to the delight of everyone.

The Dessert Safari concept was designed to draw delegates into the exhibition space after lunch and to create an additional incentive for delegates to circulate around the hall and check out the exhibitors, explained Madhok.

As delegates went around the hall in search of their favourite desserts, they encountered various exhibitors and many were seen chatting with sellers and other attendees while they waited for their turn at the dessert stations.

Madhok said: “The Dessert Safari was a big hit with delegates, who devised their own strategies for getting the most out of the delicious spread. Regardless of the strategy, it definitely gave everyone something to talk about.

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