Presentation on Conference and Banqueting

This presentation provides insights into the importance of food production systems and various serving styles in conference and banqueting. It discusses the factors that influence the organization of off-site events and considerations for menu planning. Additionally, it explores ergonomic considerations for conferences and banquets. The presentation is based on the subject of Conference and Banqueting and is relevant for students studying hospitality management or related courses.

A
PRESENTATION
ON
CONFERENCE AND BANQUETING

Suitable food production systems and food and
beverage styles
Food production system is an important element of conference and
banquet industry. Companies in the industry need to give a special
attention to food production systems as this influences the operation of
the company at large.
A modernised and advanced kitchen help the companies to serve food
swiftly which improves the performance of the hotels making the event
successful. Also, the modern kitchens are highly advanced and
specialised with software support which facilitates the working of the
staff

Contd..
Food and beverage serving styles:
Silver service or English service: The service includes the presentation
and serving of food into the plates of guests. This is a style of serving food
from the platter or dish to guest plates with the use of service gears. Style focus
on serving from hand side of the guests. The silver service style includes
serving with the service gear in right hand and food platter in left hand.
Pre-plated service: The pre-plated style of service is to manage and carry
the plates in the hand without disturbing the food items in the plate. The food
is already arranged in the plate when it is served. The food is served from the
right hand side of the guests. The service style asks to master in carrying three
plates in the left hand and three to four plates in right hand at one time.

Contd..
 Buffet service: This kind of service is a large presentation of food and beverages.
The servers of the food an attached behind the tables or arrangements of buffet
and serve the food to guests in their plates with the use of silver plating technique.

Factors that influence the organisation of an off
site event
 Use of skilled manpower: Manpower is the most important factor to
consider during the organising of an event, as a program is organised
and worked with the help of workforce. Without the use of workforce
the leader organises and maintains the event. The availability of
workforce on the off-site must be checked before organising an event.
 Climate conditions: The climatic conditions effect the event in huge
way. The arrangements in an event are made on the basis of the
climatic event of the place. For instance in a place prone to rains,
arrangements to provide prevention from rains will be done to facilitate
the event. The climatic condition of the off-site needs to be considered
before selecting the site for event.

Contd..
Presence of resources: Availability of various resources is critically
important to organise an event as without necessary resources an event
cannot be held. This is highly important to consider, budget is one of the
most important resource which is needed to organise an event. Without the
necessary finance to organise an event off-site, it cannot be done. It is
critically important to consider availability of resources.
Transportation: Appropriate transportation is needed to escort the guests
to the venue. In case of an off-site event proper transportation needs to be
managed to bring the guests to the venue. When the place of event is far,
the guests needs to be escorted comfortably and availability of
transportation needs to checked before selecting a off-site venue for
organising an event.

Considerations for menu planning in a
conference and banqueting events
Menu planning is critical part of an event. Many factors are needed to be
considered while planning the menu of an event. The menu includes the choice
of food and beverages which will be served at the event.
Cultural variations: Guests which are invited at an event come from
different cultures. This means that the beliefs, values and taste of guests
widely. The menu must be made in accordance with the culture of the guests.
Cultural differences create a big gap in the preference of food and beverages.
Taking in account the preference of all the culture is important to satisfy all the
guests.
Hygiene: The food prepared by Hilton hotels must be hygienic. This is an
important factor which needs to b taken into consideration while preparing the
menu as the food served must be hygienic and healthy for the guests

Contd..
Production capacity: The menu must be made in accordance with the
production capacity. In other words the capacity of production must be
checked before deciding the menu. Planning of menu must be based on
this factor as it effects the serving of food during the event. If the
production capacity is not adequate to support the menu, then problems
may arise during the event.
Feasibility and budget: Budget is an important part of planning the menu.
Food and beverages consume a large part of the available budget for the
event. A proper calculation regarding the menu must be done and
compared to the budget before deciding the menu. This will help the
feasibility of the menu and whether the budget can support it

Ergonomic considerations for a given
conference or banquet
Ergonomic considerations can be defined as efficiency of staff which is
working for Hilton hotels with respect to Tesco's conference business
conference. The consideration refers to offering of high quality services at
reasonable costs. The ergonomic consideration includes space, floor capacity,
arrangements of tables and arrangements for celebration after the conference is
over.
The arrangement of seats by the organisers must be appropriate and suit
the hierarchy of the organisation. The seats must be comfortably for the guests.
The space available for the floor must be adequate to maintain large
number of people. Tesco a large multinational firm therefore delegates will
come in large numbers from around the world, the place selected for
conference must be large enough to accommodate and handle such a gathering.

Contd..
 Arrangement for the conference must be made properly
in regard of the light and sound systems, as they are
highly important to organise a conference.
Communication with the delegates needs to be adequate
and effective.
 There must be high quality arrangements for
celebration after the conference is over. The guests
must be served properly to satisfy them.

REFERENCES
Brotherton, B. ed., 2012. International Hospitality Industry.
Routledge.
Davis, ET.al. 2013. Food and beverage management. Routledge.
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Issa, T., Chang, V. and Issa, T., 2010. Sustainable business
strategies and PESTEL framework. GSTF International Journal
on Computing, 1(1), pp.73-80.
Jurevicius, O., 2013. PEST & PESTEL Analysis. Strategic
Management Insight, 13, p.2013.
Kuo and Et.al. 2012, November. Intelligent menu planning:
Recommending set of recipes by ingredients. In Proceedings of
the ACM multimedia 2012 workshop on Multimedia for cooking
and eating activities (pp. 1-6). ACM.
Kusluvan and Et.al. 2010. The human dimension: A review of
human resources management issues in the tourism and hospitality
industry. Cornell Hospitality Quarterly, 51(2), pp.171-214.

Thank you