Conference and Banqueting Management

This presentation discusses the management of conference and banqueting services in the hospitality industry. It covers factors to consider when organizing off-site conferences, menu planning considerations for conference and banqueting events, and ergonomic considerations for conferences. The presentation concludes with a summary of menu planning and considerations for conference management.

CONFERENCE AND BANQUETING
MANAGEMENT

INTRODUCTION
 The conference and banqueting management is based on
hospitality industry and its relates to carting business serve their
service in conference and banqueting area.
 The report will discuss about the 'service on a plate' catering
company provide their services in conference area like office
meetings, events etc.

FACTORS TO CONSIDER WHEN ORGANISING AN
OFF-SITE CONFERENCE
 Factors are considered when organizing off site conference or
banquet like first ensure the venue which suitable for conferences
and banqueting and its under the budget.
 Ensure venue is comfortable for client in conference and clients are
easily got it and the most important thing to selected venue for the
conference it suitable of each clients and also environmental friendly
and too much costly one this is also mention for selecting venue for
the conference is meeting are placed not in any crowded area.

CONTINUE
 Banquet industry the many factors also consider for organized
function like the as the relates to the conference service the for
function in banqueting industry they are also selecting the venue
to organize functions and its also according for the family budget.
 The selecting the place for the function the management are able to
manage all the service for the guest which are attended the
function.
 First thing is management ensure for the guest is food which is
fresh and in the best quality.

MENU PLANNING CONSIDERATIONS FOR
CONFERENCE AND BANQUETING EVENTS
 In conference and events of banqueting, menu planning plays a
very crucial role in offering food to the guests who are expected
to attend the event and has been invited by the host.
 A menu basically comprises with a list of dishes that are being
offered to the consumers and are being presented in sequence.
 Planning an effective menu involves a lot of factors to be taken
into consideration with a special concern of catering industries
providing food related services to the users.

CONTINUE
The guests- This is a foremost step that involves a need base
consideration of understanding the guests by knowing what exactly
they are in terms of their likings towards the food. It will basically
assist the planner to understand their eating preferences.
Capacity of production and service- This is referred to be yet
another vital concern of the planner to consider following factors
that involves size of the enterprise in terms of its kitchen facilities
and tools as well as the availability of staff, etc.

CONTINUE
Accessibility of ingredients- This is referred to be yet another major
consideration of the planner responsible to design a menu. It is also
evident to assist in identifying the recipe that will be prepared for the
guests.
Cost of food- This is to balance the quality of food with profits, for
which, the planner must set a target budget that should range 30-45%
of the food’s selling price.

ERGONOMIC CONSIDERATIONS FOR
CONFERENCE
The conference and banquet is successfully depends on the
ergonomic considerations, the ergonomic considerations have most
important role in the conference and banquet and that are discussed
below-
Computer skills- In the conference and banquet industry to
organize any events the employees have quality to monitor
technical skills and now days the whole world are depended on
the technology. So the employees have also knowledge about
the computer skills.

CONTINUE
 Team work or group work- The success of nay organisation many
depends on the tea work and the banquet and conference or
organizing employees should manage their all work in team.
 Leadership style- The successful work is depends on effective
leaders. For the conference and banquet the organization are
appointed din team work.
 Communication skills- In the conference are the employees have
good communication to handle their clients and the banquet
industry the family are communicated with very polite manner.

CONCLUSION
 The presentation outlined menu planning for
organising conference.
 It concluded by deriving Ergonomic
considerations for conference

REFERENCES
 Yaduma, N., and et.al., 2015. Performance, labour flexibility
and migrant workers in hotels: An establishment and
departmental level analysis. International Journal of
Hospitality Management.50.pp.94-104.
 Hwang, S.N. and Chang, T.Y., 2016. Formulating management
strategy for international tourist hotel using DEA. In Data
Envelopment Analysis (pp. 289-316). Springer, Boston, MA.