Conference and Banquet Management

This presentation discusses the suitability of food production systems and service styles for conferences and banquets. It also explores factors to consider when organizing an off-site conference or banquet, key menu planning considerations, and ergonomic considerations for conferences and banquets.

Conference and Banquet
Management

3.1 Evaluate the suitability of a range of food production systems and styles and food and beverage service
styles for a given conference or banquet.
This particular system of food and beverage production involves all the
processes and infrastructure which are available to cater the bigger
masses or population in banqueting industry like packaging,
process, transport, marketing and consumption. There are many
organizations which provides quality food and beverage to
customers who are participating any different meeting or wedding.
The most important use of food and other services which they give
involves usage of counter and self service systems. This is an
effective way In weddings and businesses and provides a systematic
approach in delivering direct communication with service to prepare
food that is the choice of customer.

Continue...
Moist-gest cooking
From the types of these styles or methods the banquet sector will choose their production method
of food according to the menu they have selected for the particular conference.
Food and beverage service style:
 French service
 English service
 Russian service
 Buffet service
Adopting the the serving style of food is depended upon the size, number of guests and their
profile who would be coming to the event. If there is a large group of guests coming then its
easy to opt the English style of service which would be pre plated better for more number of
people attending. As the food production and service plays a dominant role while analyzing
the style and methods choosing the required one as all of them are depended on certain factors
which are mentioned above must be well established.

Continue...
Group or team effort: Success comes with group
effort whatever the piece of work it may be.
Conference and banquet manages their whole
work by dividing the tasks and employees into
many groups which can bring better improved
results.

Continue....
Entertainment requirement- If organizing a
wedding or a party for the guests on an off-site
location then entertainment will be an essential
and important part. All the clients or guests
will be eagerly waiting to enjoy the event
making this crucial.

3.2 Discuss factors to consider when organizing an off-site conference
or banquet.
 Venue or location- The first and major thing to consider is the selection of venue
or location for the off-site banquet or conference. The position must be suited for
climate and weather at that point of time and must ensure that all guests or
clients are feeling comfortable and are enjoying. The location must be reasonable
for all the participants to reach and locate.
 It must be chosen according to the budget for the event, theme, guests profile etc.
by considering all these things helps to select a suitable place for the conference.
 Parking- There must be ample parking space or area as it must be considered to
avoid the rush. Attendees must not face any issues while parking their vehicle
and for this they must book the nearby area of parking.
 Utilization of staff- If planning to arrange meetings or conferences on an off-site
location they must ensure the required amount of human resources. Also know
proper management of staff if they are less in number.

Continue....
Entertainment requirement- If organizing a
wedding or a party for the guests on an off-site
location then entertainment will be an essential
and important part. All the clients or guests
will be eagerly waiting to enjoy the event
making this crucial.

3.3 Analyse the key menu planning considerations for conference and
banqueting events.
Study of the guest profile: Before selecting a menu for a conference or banquet the
organizer should know and think about the profile of the guest or client. But it is
really difficult to understand each and every attendee who will be coming for the
event hence makes it not possible in every case. Simply it must be suitable to the
guests.
Feasibility of budget: This is to be considered as how much money or what budget it is
for the whole event and how much will be allotted to food and menu.
Knowing taste of the guests: When selecting a food menu an organizer should consider
the likes or interests of the guests. If there is a large number of guests it might not
be possible as they cant reach to all the attendees. And planning won't be possible
but in that case they can opt for the preferences of chief guest or high profile
guests.
Providing seasonal items: It might be liked by all the guests and suitable according to
the time period and environment.

Continue...
Beverages: It should be included with varieties as its a must and
has to be served before the main course of food.
Capability of service: This must also be considered and raised as
an issue or problem as determines customer satisfaction. Poor
service will never benefit a company and will be a serious risk
in menu planning.
Diet requirements: Some guests may be too much health
conscious and it needs to be considered and looked after.

4.1 Assess the ergonomic considerations for a given
conference or banquet.
` Computer skill: With the advancement of technology in this modern
world internet and computing machine knowledge and skill is of
more importance. In the present scenario without technology no
field operates .
Employee commitment: Sincere and dedicated in work must be the
main attribute of an employee. An organization always expects a
good amount of hard-work and loyalty from its workers.
Style of leadership: Teamwork and success comes with a good
leadership
Consistency: Work done by a staff or employee must always maintain a
consistency which makes the work successful.

Continue...
Group or team effort: Success comes with group
effort whatever the piece of work it may be.
Conference and banquet manages their whole
work by dividing the tasks and employees into
many groups which can bring better improved
results.

References
Jaafar, M., 2011. Critical success factors (CSFs): A comparison between Coastal and
Island Chalets. International Journal of Business and Society, 12(2), p.55.Marane,
B., Asaad, Z. and Omer, A.O., 2013. Evaluation of hotel performance based on
financial management, marketing and operations and management practices issues:
Case study on Erbil international hotel.Guerrier, Y., 2013. hospitality management.
Key Concepts in Hospitality Management.
Roy, S.K. and Pyne, P., 2011. Managerial Accounting in the Hospitality Industry—An
Overview. Management Accountant-New Delhi, 46(9), p.750.
Wilton, N., 2012. The impact of work placements on skills development and career
outcomes for business and management graduates. Studies in Higher Education,
37(5), pp.603-620.

Thank you