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This chapter seeks to explore the lessons of other disciplines and provide a critique of sustainability. Service providers involved with events management, hospitality and tourism share many challenges. They are all service-based industries that seek to improve consumer attendance (often referred to as footfall); they are increasingly recognized as operating in fast-changing environments; and they cover an ever wider range of client scenarios and demands.

This chapter examines some of the broader issues relating to the consumption of food and drink at an event that might form part of the planning process informally or within a process such as BS 8901:2007, the British Standard for sustainable event management (BSI, 2007). These ideas are explored using a range of examples and a number of more specific case studies.

Establishing and handling relationships with clients is crucial in the new, aggressive marketplace where businesses must compete for existence. Client fulfillment is the cornerstone of any lasting connection. The evaluation is given even more weight in the service sector since the construct of pleasure is linked to the relationship one has with the service provider. This essay provides a methodology for measuring how satisfied consumers are with banking services, with a particular emphasis on an Indian bank.