Factors to Consider for Organizing an Off-Site Conference and Banquet
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Added on Β 2023/02/10
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This presentation discusses the factors to consider when organizing an off-site conference and banquet, including hygiene, quality of raw materials, storage system, temperature, beverages, table service, menu planning considerations, ergonomic considerations, and more.
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Introduction οThe conference and banqueting industry of United Kingdom is one of the growing industryworldwidewhichisassociated with the hospitality industry and mainly knownasmeetingandconference development. The organization is going to organizeainternationalconferencewith around 2000 guests.
3.2 The factors to consider when organising an off-site conference and banquet οthe hygiene of the participants from the food οquality of the raw materials οappropriatesystemforstorage minimum amount of wastage οappropriatetemperatureforthe preparation of the food
3.2 The factors to consider when organising an off-site conference and banquet οDifferent type of beverages οlegal licence οDifferent type of table service οthe buffet service, plated service
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3.3 The key menu planning considerations for conference and banqueting events οthree different parts those are starters, main courses and the deserts οrequirements of the participants οrecent trends οthe business and operational considerations οfood requirements οingredient balance οflexibility οnutritional balance
3.3 The key menu planning considerations for conference and banqueting events οthe table service οthe assisted service οThe self service οthe single point service οthe specialised service οthe hazard analysis and critical control points
4.1 Assess the ergonomic considerations for a givenconferenceorbanquet οMikes speakers as well as different speaking devices οprojector arrangements and laptops οBig screens for the visual watch of the total conference in different parts of the conference hall οsound and music control systems in the hall (Kjesbuet al.2015)
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4.1 Assess the ergonomic considerations for a given conference or banquet οthe table arrangements οthe seating arrangements of the guest 200 tables οeach table will contain small mineral water bottle for the guest and small candies for the refreshment of the participants οpen, pencil and Notepad οthe buffet format οsound and audio control system οlaptop and projectors
Conclusion οIn light of the above study, it can be concluded that thedifferentresponsibilitiesandrolesofa conferenceandbanquetingorganisationhave adequately been explaining the understanding they aredifferentorganisationalactivitiesand ergonomic considerations.
References οAffendi, N., 2017. HBM 313-BANQUET MANAGEMENT. οAgwa, Y. and Khalifa, G., 2018. Evaluating Food and Beverage Courses in Higher Private Tourism and Hotels Institutes in Alexandria: Professionalsβ Perception.International Journal of Heritage, Tourism, and Hospitality,11(2/2). οGillessen, S., Omlin, A., Attard, G., de Bono, J.S., Efstathiou, E., Fizazi, K., Halabi, S., Nelson, P.S., Sartor, O., Smith, M.R. and Soule, H.R., 2015. Management of patients with advanced prostate cancer: recommendations of the St Gallen Advanced Prostate Cancer Consensus Conference (APCCC) 2015.Annals of Oncology,26(8), pp.1589-1604. οHong,G.U.O. AndJIANG,X.,2016.PastandFutureoftheStudyonKongLineage Archives.Cross-Cultural Communication,12(7), pp.10-13. οKanav, S., Lammich, P. and Popescu, A., 2014, July. A conference management system with verifieddocumentconfidentiality.InInternationalConferenceonComputerAided Verification(pp. 167-183). Springer, Cham. οKjesbu, S., Garatun-TjeldstΓΈ, K.Y. and Hiim, L., Cisco Technology Inc, 2015.System and method for conference management. U.S. Patent 9,009,225. οKumar, C. and Harnett, D., 2016. Event Management. οLin, L.E.I. and Bin, L.A.I., 2016. Application of Virtual Simulation Teaching Resources in Banquet Design Course.DEStech Transactions on Social Science, Education and Human Science, (eshd).
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