Practical Conservation Guidelines For Successful Hospitality Events In .
2004Practical Conservation Guidelinesfor Successful Hospitality Eventsin Historic Houses
In seeking to make historic houseseconomically sustainable, many ownersand managers are now using them to stagecommercial hospitality events.The pressuresof such events on fragile historic interiorscan be enormous. English Heritage,which exists to promote the care andunderstanding of the historic environment,has produced this publication to givepractical guidance on the managementof such events. In offering a historic houseas a hospitality venue, loans, insurance andany statutory responsibilities should beconsidered at the outset.The followingguidelines are set out as a checklist and areintended to help prevent damage to historicinteriors and collections during the courseof such events.The dining room, Eltham Palace. [ J990118]2
1 WHAT TYPE OF EVENT ?1.1Decide which events to accept.Some may be particularly risky becauseof the potential for physical damageto interiors or damage to yourorganisation’s reputation; it may benecessary to refuse these types of events.1.2Only offer clients a limited number ofevent scenarios.These well-rehearsedscenarios should have been fully assessedfor all potential risks involved.The roomsand their set-ups; access points andthrough routes for contractors; requiredlevels of supervision, etc should all bewritten down as part of a formalisedoperational document agreed betweenhouse staff and contractors.1.3Events requested outside agreedThe Green Velvet Room, Chiswick House. [K020537]scenarios should be subject to a detailedrisk assessment prior to furtherof fluctuations in relative humidity andrequirements, particularly food hygiene.progression of an event enquiry.The risktemperature on objects on open display.Also ensure they have appropriateassessment should involve, and beagreed by, all ‘stakeholders’ on theproperty, including the curator,conservator, event manager andinsurance and can demonstrate safe4 CHOICE OFCONTRACTOR4.1operations manager.2 HOW MANY EVENTS?2.1working practices.4.3Ask your clients to choose from a smallThis should confirm that contractorsnumber of contractors (eg caterers,agree to abide by the terms, conditionslighting and marquee companies).and restrictions on the property.This will enable you to build up a goodDecide on a sustainable number ofrelationship with the contractors andevents per year. This should take intothey will become familiar with youraccount additional wear and tear toproperty and how events operate there.vulnerable historic interiors andRisk assessments and method statementsincreased light exposure to thefor key scenarios should be requiredcollections. Staff resources are alsofrom these contractors. If a clientimportant factors to consider.requests the use of a supplier not on4.43.1a system in place that allows you toDecide on the maximum number ofguests for each event scenario.This willdepend largely on fire evacuationensure that they are familiar with therequirements of that particular event.4.5know that they are responsible forthe activities of any subcontractorsthey may use.surfaces at bottlenecks and in overcrowded areas; and the possible impactthe property.This will enable them tohospitality venues). If the request is forbecome familiar with the venue.or temporary kitchens.of damage to vulnerable objects and4.2Organise training sessions for approved(eg references from other historic houseif you require them to work from ‘field’comfort of your guests; the potential risk4.6contractors on methods of working athouses without in-house kitchen facilitiestake the following into account: theEnsure your approved suppliersbe confident of their credentialsa new caterer, ask for references fromrequirements. However, you should alsoEach contractor should visit your siteprior to the day of the event.This is toyour approved list, ensure you have3 HOW MANY PEOPLE?Ensure that the supplier signs a contract.4.7Continually monitor and annually reviewyour approved suppliers list. Haveprocedures in place to remove suppliersfrom your list if there are indicationsEnsure that each contractor on your listthat they are not performing to theconforms to current health and safetyrequired standard.3
6 ACCESS THROUGHTHE BUILDING WITHEQUIPMENT, EVENTFURNITURE, ETC6.1to invest in your own set of event chairsand tables.6.8stacked. No equipment should be leantagainst historic objects and surfaces.Make sure suppliers have adequateProtect historic floors before equipmentlighting. However, they should be madeis stacked and keep equipment at leastaware of the importance of limiting light1m away from objects or walls. Defineexposure wherever possible to avoidan area for the storage of equipmentthe risk of irreversible damage toThe kitchen used for food preparation atEltham Palace. [ Nicky Ingram]5.2Specify the access route(s) to be takento other areas is restricted by the use oflocal alarms, locks or staff supervision.6.3Adequate protection for walls, door casesby contractors’ vehicles. Otherwiseand floors is needed.This is to protectdamage could occur to paths, bridgesvulnerable surfaces from equipment,and lawns.event furniture, etc moved by suppliers.Ensure contractors know what speedSpecify the maximum number of chairsChairs stacked in the saloon at Chiswick House.limits and height, width or weightand tables that can be moved through[ Nicky Ingram]restrictions apply. If vehicles are drivingthe property at a time.The numberthrough an area with public accesswill be dependent on the layout and(eg a park), request the use of hazardvulnerability of your property; ideally7 SUPPLIERS’PERSONNELlights and restrict the speed of the vehicle.only 6–8 stacking function chairs or7.1At night or in low light levels contractors1 table should be moved at a time.should be wearing high visibility jackets6.46.5when outside their vehicles.5.3Define allowed routes around theproperty for contractors. Ensure access5 SITE ACCESS FORSUPPLIERS5.1remaining on site during the event.organic objects.6.2Specify the maximum size of eventfamiliar with the property.7.2Know who is on your site. Ensure allcontractors are identifiable. Provide orSpecify delivery times for equipment,more than 1.25m in any dimensionrequest name badges and obtain detailsfood, flowers, etc.should be carried one at a time andof vehicles parking on the propertyby two people. Large or bulky items(registration number and type).Specify access points into the building.5.5Designate a parking area for vehicles.should be broken down into manageable7.3parts where possible.exits and not obstruct emergency6.6evacuation purposes.Specify how event furniture is to bemoved. Ensure contractors’ staff walkvehicle access. Ideally the parking areaAsk personnel to sign in and out.This is for security and emergencyThis should be away from emergency7.4Provide briefings for contractors’rather than run when carryingpersonnel on their arrival at the site.equipment. Circular tables should beSuppliers need to be able to identify whocarried and not rolled, especially if theis in overall charge on site for the event,rim is metal. Equipment should be carriedwho has the authority to stop themAll doors should be manned whenbelow shoulder level and must be carriedworking and any other details necessarydeliveries are being made and collected.rather than dragged upstairs. Doorsfor the smooth running of the function.Never allow doors to be wedged openshould be opened and closed carefully.should be out of view of the public.If possible vehicles should be unloadedand then parked off-site.and left unattended at any time; this is abreach of security. Open external doorswill also hamper proper environmentalcontrol within the building.4Request the use of staff who are alreadyfurniture that may be moved. Items5.45.6Ensure equipment is properly stored or7.56.7Check that personnel working on-siteSpecify the type of equipment to beare appropriately qualified to do so.used. Request trolleys with pneumaticFor instance, do they have relevantrather than solid tyres. Equipment shouldcertificates (eg for erecting orhave rubber-tipped feet or be placed ondismantling scaffolds) or, if electricians,protective boards. It may be preferableare they IEE registered?
7.68.8Contractors should not unplug anyDefine a rest area and changing roomset-up or roped off. Continual handling(if appropriate) for contractors’ staff.Thisof fragile objects, particularly gildedproperty equipment. Also, whereshould include areas where they can eat,furniture, can cause more damage thanelectrical sockets are in inaccessible placesdrink and safely leave their belongings.simply roping them off in situ.(eg under tables), property staff – ratherThere should also be the means to8.5provide some additional warmth if thethan contractors – should plug andAgree locations for the bar, buffet tableunplug temporary electrical installations.and any coat racks as part of your setevent is taking place in the early or latescenarios.These should be sited atpart of the year. Accidents and spillageswill more easily happen if serving staffare cold. Designate an area, ideallyoutside, where they can smoke. By notdoing this you risk damage to objects8.9Ensure cable protectors are used.Whereleast 1m away from any historic objectthis is not possible the cables should beor surface and stable enough for theirlaid around the perimeter of the roomintended purpose. Provide sufficientto minimise possible trip hazards. Nevercoat racks to ensure they do notstick cables down with gaffer, or similar,get overloaded.tape (see 10.5).by contractors eating, drinking orsmoking in vulnerable areas.8.68.7Setting up in the Italian Drawing Room atEltham Palace. [ Nicky Ingram]Ensure adequate space between tables.8.10 If the client requests additional heatingThere should be a 1m clearance aroundthis should be of an approved type.a table for drawn out chairs. SufficientAvoid forced air heating. Additionalspace is also needed to ensure waitingheating should not compromisestaff can easily circulate between tables.environmental control in the property.This will help avoid spillages whileThe quantity and location of additionalserving food to guests.heating should be agreed in advance.Electrical equipment brought onto the8.11 The site should be left clean and tidy.property should have a current PortableAll rubbish, especially food and floralAppliance Test (PAT) certificate. Proofdebris, must be removed from the siteshould be provided. Check that suppliers’immediately after the event to avoid thepower requirements do not overloadpossibility of pest infestation.Tear-resistantthe property’s capacity.bags should be used to remove debris.8 EVENT SET-UP ANDTAKE-DOWN8.1Ensure there is adequate time for theset-up or take-down. Accidents willhappen if contractors are rushed ortired. Event areas should be clear of thepublic prior to set-up.8.2Ensure suppliers report accidents anddamage as soon as they occur.This isboth to try and mop up a spillage assoon as it occurs, but also to allocateresponsibility for the damage.8.3No signage should be erected withoutprior permission. Nothing should bephysically attached to any historic surface.8.4Contractors should not move anyhistoric object.This should only be doneby appropriately trained property staff.An assessment needs to be made bystaff as to whether historic objectsshould be moved as part of the eventHere, furniture in the entrance hall at Eltham Palace has been cleared and the room set upfor a wedding ceremony. [ Nicky Ingram]5
9 SUPERVISION9.1Ensure there are adequate trained staffto manage a hospitality programme.At the start of the year, determine the9.6Implement a thorough cleaning andbefore they penetrate through the carpet.pest management strategy. EventsKeep guests away from fragile pieces ofimpact on the normal cleaning regimefurniture by using ropes and stanchions.of properties. Pest infestation is a realThese need to be a sufficient distancerisk if proper housekeeping is neglected.away from the objects they are protectingsustainable volume of events that can beheld at your venue and ensure sufficientresources are available to meet it.Running events back-to-back withlimited staff affects their vigilance.to prevent damage if they are knocked.10 PROTECTION10.1 Identify those surfaces that needprotection.These will mainly consistof the following: surfaces where glasses9.2There should be sufficient staff on duty foreach event based on your risk assessmentand any security considerations. Ensurethere are enough well-trained staff whoare knowledgeable about the propertyand how hospitality events operate onsite. If agency staff are needed, aim for amay be put down (eg sculpture plinths,mantelpieces, table tops); floors underbars; low-hung paintings, which mayneed to be glazed; historic wall surfacesand floors in food preparation areas;and vulnerable areas on access routesused by suppliers.ratio of 2:1 in favour of property staff.All staff should be clear in their role andlevel of responsibility.There should be at least one memberWill property staff or contractorsverbal or radio contact with each otherasking guests not to touch or put glassesat all times.on historic surfaces will not deterEnsure all staff know the correctprocedures to follow if faced with verbalor physical abuse from drunk guests.Such situations should not be allowed toescalate as there is a real risk to personalsafety as well as the safety of contents.9.5in situ, it should also be fire retardant.Correx and Megafilm are useful materials,the former is impact resistant and thelatter is used for druggeting.Waterproofdruggets must be used in all areas wherefood preparation, cooking and clearingtakes place.Druggets should be at least 1m largerall round than any working area(eg the serving area behind the bar).protection needs to be visuallyacceptable. Use Perspex sheets, whichhave been cut to size, for surfaces whereprotection. Gaffer and other similar tapeswill leave adhesive residues on marbleand remove paint from skirtings andother areas.The type of tape should beapproved in advance by a conservator.Druggeting that isn’t fixed can becomea trip hazard.glasses could be left.This is relativelyunobtrusive and easy to move. Felt orcork pads under the Perspex will further10.6 Provide appropriate non-slip mats atall entrance and exit points.This is toensure that the levels of dust, grit, etcDeal with spillages quickly. ‘Spillage kits’protect fragile surfaces. On conservationshould be on hand to ensure a wideadvice, a protective layer of wax could berange of spills can be mopped up quickly.used to protect polished wood surfacesStaff need to know how to tackleinstead of Perspex. Protect vulnerableunavoidable to use a historic surface fordifferent types of spillages and when tofloors with sacrificial carpets or floorstanding hot dishes, ensure a heatproofcall in professional conservation help.cloths, ensuring spills are mopped upcover is put on under the tablecloth.Staining on a historic floor.[ Nicky Ingram]6If the protective element is to remain10.5 Only use low-tack tape for fixing down10.3 Use appropriate protection; signageeveryone. In ‘front of house’ areas9.4strong but light and easy to manoeuvre.responsibility should fall to property staff.of staff supervising in each area whereactivity is taking place. Staff should be in‘behind the scenes’ areas. It needs to be10.4 Ensure the protection is big enough.10.2 Agree who is responsible for protection.undertake protection? Ideally this9.3Protection can be more utilitarian inProtection for the flower preparations in the screenspassage at Eltham Palace. [ Nicky Ingram]inside the building are kept down.10.7 Use heatproof covers on tables. If it isMarks left from the removal of tape attachingdruggeting to the floor. [ Nicky Ingram]
12 FOOD AND DRINK12.1 Food and drink should only be preparedand consumed in designated areas.Owners of loan objects in function areasneed to be aware that events are takingplace and to agree to their objectsremaining in situ. Objects indemnifiedunder the Government Indemnity Schemeshould not normally be in areas wherefood or drink is prepared and served(see MGC 1999). Food preparation is asource of humidity and pollution; thereforeextraction should be used whereverpossible in designated kitchen areas.12.2 Approve each menu in advance.Red wine, tea, coffee, staining drinksand juices should only be served atseated functions. Only allow clear, nonstaining beverages at drinks receptions(ie champagne, white wine and water).Avoid greasy and strong smelling food.Ropes and stanchions are set up for an evening event to protect the pictures and gilt frame chairs in theGreen Velvet Room, Chiswick House. [ Nicky Ingram]Avoid soft fillings and highly coloured11 FIRE SAFETYnot be used in canapés. Don’t allow11.1 Are candles to be allowed at events?deep-fat frying.11.3 Are open fires to be used? Extra fireCandles are a fire hazard; they also produceprecautions should be in place andsmoke and their wax can stain surfaces.ideally fires should only be lit whereFire alarm systems might be activated bychimney flues have been lined. Becausethe use of candles. If candles must be used,of environmental concerns do not putsmokeless candles or candles enclosed invulnerable objects above or in frontglass containers are preferable. Batteryof lighted fires.candles are also an option.11.2 Is smoking allowed? Not only isfood. Loose berries and soft fruit should11.4 Ensure all fire exits are clearly identified.These should be kept clear of any12.3 Provide sufficient occasional tables forglasses.These should be positioned awayfrom historic objects and surfaces sothat glasses, if knocked over, will notcause damage.12.4 The use of steam irons for smoothingtablecloths should not be allowed.12.5 Naked flames should not be used tosmoking a fire hazard but there areobstructions. Additional fire exits maycook food. Steam producing equipment,also environmental issues:‘Smokingbe required for events. Seek adviceincluding kettles and urns, should not beintroduces minute particles and volatilesfrom your local fire service.used in historic areas. Fire safety andinto the indoor air which can react withthe surface of objects on open display’(Cassar 1999b). Ensure guests andsuppliers’ staff know where smoking isallowed. If guests are found smoking11.5 Ensure you provide adequate andappropriate fire extinguishers and fireashtrays to hand to extinguish thecigarette or cigar.12.6 Ensure staff take care when serving andblankets. All should have been checkedclearing food and drink. Dregs bucketsin the last 12 months and staff trainedshould not be more than half full at anyin their use.time. Ice bins should not be emptied inin inappropriate areas in the house,caterers should have a supply of closedenvironmental control are concerns.11.6 Ensure all staff are trained in emergencyfire drills, including event scenarios.garden foliage. Plated food should onlybe taken two at a time. Ideally drinksshould only be served from trays carriedby waiters. If waiters top up glasses from7
bottles the bottles should have napkinswrapped round the necks to catch drips.12.7 Designate an area where champagne andsparkling wine can be uncorked withoutrisk to historic collections and interiors.14 LIGHTING, MUSIC,STAGING COMPANIESAND FIREWORKSshould be minimised.The presence ofthe public should be borne in mindwhen testing. Amplified music should bediscouraged. Some alarm systems are14.1 Ensure lighting is acceptable. Cool lights,sensitive to vibration.filtered for ultraviolet radiation, should12.8 To reduce the risk of damage to historicbe used. Extreme care should be taken14.5 Be careful in the positioning of musiciansinteriors from food and drink, encouragewhen positioning lights. Keep well awayand heavy musical instruments. Forreceptions to take place outsidefrom combustible and fragile surfaces.example, pianos should not be movedwherever possible.once positioned.Wheels can scratch14.2 Ensure any interior and exterior lightingis secure and stable. Any rigging shouldbe secure and lamps, etc should bestable. Historic floors should beprotected from possible damage fromthe feet of equipment. External gasfragile floors if a piano is dragged.Musicians and instruments, especiallystring quartets need to be positionedwell away from objects and fragilesurfaces. Rubber caps should be usedon the spikes of double basses, etc.flambeaux need to be supervised andkept well away from combustiblematerial, especially marquees.14.3 Sufficient exterior lighting should beprovided to allow suppliers to workand guests and staff to leave safely.14.6 Ensure temporary dance floorsand staging have good protectionunderneath to avoid damage to historicfloors.Vibrations from dancing can causedamage. Some types of dancing(eg discos) may not be appropriateCaterers setting up for an event in the Great Hall,Eltham Palace. [ Nicky Ingram]14.4 Control noise levels carefully. Objectswithin historic interiors.could be at risk if noise vibration levels13 MARQUEES13.1 Ensure you have all relevant permissionsare high. A 70W system has been shownto damage paintings in the same room(W Wei (Instituut Collectie Nederland),14.7 Ideally any structures should be fully builtoff-site and only assembled on-site.14.8 Ensure companies comply with relevantin place (eg planning consent, listedpers comm to D Thickett). Localregulations in respect of storage,building consent) if required beforecommunity relations can also be affectedtransport and firing of fireworkserecting a marquee.by noisy functions.Testing of sound levels(see HSE 1999).13.2 Marquees and awnings should not beattached in any way to the historic buildingfabric. Keep them at least 1m away.13.3 Marquees should be erected anddismantled in a safe manner.The sitemust be roped off with poles and hazardtape while work is taking place. If theerection/dismantling takes place over anumber of days the site must be left safeat the end of each day. Garden statuaryand urns must be well-protected(eg by boxing in) while marquees arebeing erected and dismantled.13.4 No pegging, staking or drilling shouldbe allowed in historic gardens. Hardflooring should be used to protectvulnerable lawns.Marquee at St Mawes Castle.8
16.5 Specify what containers can be used.These should be made of plastic orwood (not metal) to prevent scrapingor staining of surfaces.Wood containers,however, could be a vehicle for pests.They should be waterproof or have awaterproof liner. Ensure the base of anyvase is wide enough to prevent tipping.16.6 Limit the height of floral displays.Displays should be stable and not comeinto contact with any historic surface.16.7 On historic surfaces further protectionunder the container should be used(eg glass or Perspex).This protectionshould be larger than the overall dimensionof the arrangement. Ensure the glass is keptLighting too close to a floral arrangement. [ Nicky Ingram]15 FILMING ANDPHOTOGRAPHY ATHOSPITALITY EVENTS16 FLOWERSoff the surface with cork or felt circles.16.8 If possible flowers should be inspectedfor insect pests before coming into the16.1 Agree the location of arrangements inproperty.advance. Arrangements should not lean(SEE HUDSON 1995 ANDagainst historic surfaces.They should be16.9 Specify the type of flowers, foliage andNATIONAL TRUST 1998)inspected by an appropriate member offruit that should not be used in historicproperty staff.house arrangements. Geraniums and15.1 The location of any professional filmingor photography should be agreed in16.2 Encourage as much of the flowerpeonies should not be used as theiradvance with property staff. Restrict thearranging as possible to take place off-petals can stain stone. Berries, grapesnumber of photographers on-site andsite. For floral arrangements createdand soft fruit should not be used instate that equipment should be kept tooff-site, ensure that the dimensions ofarrangements. Lilies and other flowersa minimum. Do not allow the filming orthe arrangement allow safe access intowith staining pollen should have theirphotography of any individual paintings,and through the building. Also ensurestamens removed off-site. Do not usefurniture, etc.that the arrangement is stable enoughflowers that weep or foliage that canto be transported easily.scratch historic objects or surfaces.15.2 A member of property staff should bein attendance at all times. Light, UV and16.3 Ensure waterproof druggets protect thethe heat generated by lights should befloor where arranging does take placechecked regularly.on-site.The drugget should not be tapedSpray-painted foliage or other looselyadhering decoration should not be used.16.10 All flowers should be removed withinto the floor unless by prior agreement.24 hours of the end of an event.16.4 Arrangements on historic surfacesshould be in oasis to minimise the needfor water. Misting or spraying of16.11 Discourage the use of growing plants asthere is a high risk of insect pestarrangements should not be allowed.infestation. Any potted plants should beWatering of flowers on-site should bein sterile soil; however, this is difficult tokept to a minimum and a long-spoutedcheck so if in doubt do not allow theplastic watering can should be used.plant to be used.Watermark from Christmas tree pot.[ Nicky Ingram]9
17 THE CLIENT ANDGUESTS18 MONITORING ANDREVIEW17.1 Ensure you know who you need to liaise18.1 Regularly review how hospitality eventswith on the day.This may be the client ortheir representative. Ideally it will be theperson who has met with you andoperate on the property.18.2 Review suppliers’ performance at leastannually (see 4.7).planned the event.18.3 Use a safety checklist to ensure that all17.2 The client and suppliers must be madeaware that the venue’s main representativenecessary protection, etc is in place priorto the start of an event.on the day has the authority to stop thefunction and in what circumstances theyare able to do this.17.3 Ensure guests and contractors areaware of and follow footwear rules.Sharp-heeled shoes can damage somefloor surfaces.You may wish to provideheel protectors.17.4 Ensure that guests and clients know therules on smoking. If they understand whythe restrictions are in place, they will bemore likely to adhere to them.17.5 What facilities are available for smallchildren attending functions? Considerproviding approved crèche or nannyingfacilities and entertainment.17.6 Confetti should not be allowed at18.4 Record and photograph any damage thatoccurs during functions.18.5 Monitor the environment during eventsto assess any detrimental effect functionsmight have.18.6 Monitor guest flow during events –identify pinch points and areas that getcrowded or to which guests naturallygravitate. Move or protect objects inthese areas before events as appropriate.18.7 Monitor the effectiveness of managementprocedures and protection by regularlychecking objects.18.8 Ensure inspection report forms arecompleted after each event andbefore reopening to the public.weddings.This can stain historic floorsif wet. Fresh flower petals may be anoption outside.17.7 Try to stagger the arrival time of coachesto avoid overcrowding in entrance areas.Flower display inthe Great Hall,Eltham Palace.[ Nicky Ingram]10
RESOURCESCONSULTEDFURTHERINFORMATIONCassar, M 1999a Using Cut Flowers and PottedPlants in Museums. London: Museums andGalleries Commission (now the Museums,Libraries and Archives Council)A simple risk spreadsheet has also beendevised by Nicky Ingram to help assessacceptable/non-acceptable levels of risk duringfunctions.Cassar, M 1999b Serving Food and Drink atEvents in Museums. London: Museums andGalleries CommissionCopies are available from:Cassar, M 1999c Simple Guide to ProtectingConditionally Exempted Objects In Situ fromExtreme Heat, Damp and Light. London:Museums and Galleries CommissionEnglish Heritage nd Restrictions at EnglishHeritage Hospitality Venues (unpublished)Health & Safety Executive (HSE) 1999 TheEvent Safety Guide. Norwich: HMSOHistoric Royal Palaces 2000 Rules for Functionsin Hampton Court Palace (unpublished)Hudson, N 1995 Filming and Photography forHistoric Houses and Gardens. London: HistoricHouses AssociationMuseums and Galleries Commission (MGC)1999 Guide to Food and Drink Conditions underthe Government Indemnity Scheme. London:Museums and Galleries CommissionNational Trust 1998 Film and PhotographyManual. London: National TrustWeeks, J 1999 Venue and Location Hire.Chichester: Association of IndependentMuseumsClaire SmithSenior Conservator, Collections CareEnglish Heritage23 Savile RowLondon W1S 2ETTel: 020 7973 3317Fax: 020 7973 3209claire.smith@english-heritage.org.ukEnglish Heritage is established as the marketleader in operating events in the historicenvironment. It offers a professional consultancyservice to organisations and individuals wishingto establish an events business in a historicenvironment or improve business performance.For further details please contact:Susan HoldingHead of HospitalityEnglish Heritage23 Savile RowLondon W1S 2ETTel: 020 7973 3675Published by English HeritageOctober 2004 English HeritageText by Nicky IngramEdited and brought to press byRené Rodgers, PublishingDesigned by Creative Services, SwindonPrinted by VitesseThese guidelines were produced as part ofan MPhil thesis, Risky Business? HeritageHospitality:The Impact of Special Events onthe Contents of Historic Buildings, for theRoyal College of Art/Victoria and AlbertMuseum Conservation Programme.Product code 50976English Heritage is the Government’s statutoryadviser on the historic environment.Images (unless otherwise specified) are English Heritage. Every effort has beenmade to trace copyright holders and weapologise in advance for any unintentionalomissions, which we would be pleased tocorrect in any subsequent edition of thispublication.For copies of this booklet (quote 50976),please contact:English HeritageCustome
Practical Conservation Guidelines for Successful Hospitality Events in Historic Houses 2004. 2 The dining room,Eltham Palace.[J990118] In seeking to make historic houses economically sustainable,many owners and managers are now using them to stage commercial hospitality events.The pressures
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