Building the Festival Team, A case study of Saint Petersburg art festivals

Abstract

In working to understand contemporary festivals, one of the most significant debates is how to manage a festival effectively in the face of increasing competition. In this sense, effective team management is crucial. However, there has been little discussion on the teambuilding phenomenon at festivals. Such features as fluctuations in the number of employees, different categories of employees and involvement of various stakeholders make festivals stand out from other business projects. So, commonly accepted teambuilding practices cannot be simply copied and applied to arts festivals. The purpose of the chapter is to explore particular features of team management at arts festivals in Saint Petersburg. The city, being the main cultural centre of Russia, presents an appropriate field of study. The number of festivals held in the city is increasing each year, as a result of city administration policies (St. Petersburg Committee of Culture Statistics, 2015). There are, however, a limited number of surveys that examine Saint Petersburg events, and it is difficult for researchers to get open access to reports of festival organisations. The authors attempt to fill the gap by presenting major aspects and common team management problems that festival organisations come across. This chapter provides an overview on a variety of team management processes in three specific festivals. Festivals’ team structures, recruitment practices, training and motivation strategies were researched. The authors focus on staff retention and issues relating to the status of different workers that influence team management practices such as decision-making processes, organisational culture, participant interdependence, communication and team size in particular. Research is based on interviews with the festival director, one permanent and one temporary employee for each event, analysis of social media, official websites, articles, and observational method. The chapter presents a part of survey that was carried out in 2014 by the authors. In 6 months, 30 expert interviews were conducted. This chapter deals with three brief cases which were designed as a result of interviews with nine respondents and observation method (the authors took part as visitors in Open Library festival and were involved in the process of organizing International Conservatoire Week Festival as volunteers).

The way of old bread recycling in the bread making

“…But biotechnological properties of sourdough were worse in such nitrogen-rich and reducing sugar-rich environments. The most apparent physical change related to the development of fermentation in the dough is the increase in its volume [9,14]. Our data have shown than when quantity of old bread reduced, the volume of sourdough reduced too.…”

“…An assessment was carried out on the quality of the sourdough and dough by making use of the following properties: acidity was determined by titration, using a 0.1 n. solution of NaOH [14]. The lifting capacity was determined by the rate at which it rose in a glass of water at a temperature of 32°C for a 10g mass of dough shaped into a ball and with a humidity level of 45% [14]. The increase in volume was calculated by the ratio between the final volume and the initial volume multiplied by 100%.…”

“…The assessment of bread quality was carried out in relation to the following properties: organoleptic appearance (shape, surface, crumb color), condition of crumb (porosity and texture), taste and smell; physicchemical and physical. Acidity was determined by titration, using a 0.1 N solution of NaOH [14], porosity was determined as the ratio of pore volume to the total volume of products, pore volume -as the difference between the volume of product and the volume of nonporous mass, specific volume -as the ratio of product volume to 100 g of bread, compressibility was determined on the automatic penetrometer Labor (Hungary). The crumbliness of the crumb was investigated in a 72 h of storage.…”

“…The crumbliness of the crumb was investigated in a 72 h of storage. It was determined by the ratio of the crumbs mass to the mass of the sample when slicing bread [14]. The content of volatile acids was determined by neutralizing the evaporated volatile acid using a 0.1 n. solution of NaOH.…”

Development of a new resource-saving technology of rye-wheat bread on liquid rye sourdoughs using recycled bread

“…Sourdough, nutrition mixture and dough quality were evaluated next way: acidity was determined by titration, using a 0.1 n. solution of NaOH [19]. The lifting capacity was determined as time of floating of 10g dough balls in water at 32°C [19]. The increase in volume was evaluated as ratio between the final volume and the initial volume multiplied by 100%.…”