Factors to Consider in Organizing On-Site Conference and Banquet

This presentation discusses the factors to consider when organizing an on-site conference and banquet. It covers staff utilization, hazard analysis, and key menu planning considerations. The presentation also highlights the importance of understanding guest preferences and anticipating special dietary needs. Ergonomic considerations for conferences and banquets are also discussed.

CBM

INTRODUCTION
 Conference and Banqueting is sector of hospitality industry and it is part of event management. It is
derived as a plan that takes the place between the customer and services provider. In addition to it,
conference service defined as formal business activities whereas the banqueting event termed out as
personal celebration of the various occasions.
 Thus, the scope of banqueting and conference is to deliver the good services to customer by focusing
mostly over food and beverage facilities.
 The present report is based on business activities of catering company named as “Service on a Plate”.
This industry deals in provide catering services for events, conference and banqueting etc.

TASK 3

3.2 Discussion on factors to consider at time of organising an on-site
conference and banquet.
At time of organising the event various things are needed to be considered as-
 Staff utilisation- To make the event successful, the event planner must hire the specific number of
staff so that they can be there to provide better assistance to customers. With help of hiring the
adequate number of staff the management can be handled effectively.
 Hazard analysis critical control point- it is term that is as hazard analysis and critical control points.
Thus, the quality and hygiene are two crucial factor that aids to prevent from any hazard. Therefore,
certain principles must kept in mind to control and monitor production of food items.

3.3 Define analysis of the key menu planning consideration for
banquets and conference events.
Menu planning is one of the crucial task as it supports to save time, money and also aids to promote
healthier choice and to have proper selection of a menu for an event. There must be food service and types
that suits all type of consumers. Thus, number of factors are needed to be consider at time of planning and
designing food menu as-
 Contract agreement and its terms and conditions.
 Cost of food menu that has already been decided and agreed.
 Menu that can be satisfied all kind of gathering and background to people.
 Inclusion of all kind of food related by considering the needs and wants of customers.

CONTINUED...
There are the following nine steps to catering coordination and menu planning in order to run
successful event preparation as-
 Know your guest profile- in order to have successful event, the event planned must
consider the preferences of guest. Thus, business professionals attends number of event
programme throughout the year. In this, it is essential to consider the list of professional
level of guest, ethnic background of guest in order to understand the like and dislikes of
guest.
 Offer variety- It is responsibility of event organiser is to entertain the guest and make the
program the best so that they always mesmerizing it. Thus, planner must work as to offer
several menu choices in order to ensure that all guest are pleased with meal.
 Anticipate special needs- Health related and religion issues and preferences should be
anticipate the special dietary requirements. It is crucial for event planner to find out the
wants of guest special dietary needs so that catering manager can address this need.

TASK 4

4.1 Description on assess the ergonomic consideration for given
conference and banquet.
Ergonomic considerations can be defined as process that aids to identify and minimise ergonomic
risk factors. Therefore, it is crucial to consider all aspect ergonomic productivity and accessibility.
Space utilisation techniques- The space of even must be considered so that it can be organised in
better manner. Thus, all arrangement must be done at the space occupied.
Quality of environment- The location must be selected as per the seasonal requirement and time
and venue must be decided accordingly. The better environment aids to have successful event.
Therefore, it can be state that this is crucial to review allocated table to ensure that it makes with
the overall aim of the event unique style, which should resonate memories.

CONCLUSION
 From the above study, it has been summarized that Conference and Banqueting Industry is a part of
Hospitality industry which is continuously growing at global level and earning enormous revenue and
growth.
 This industry required a lot of innovation, technologies and creative minds of people in order to
become a successful industry. Food and Beverage production and service styles are important aspect in
this industry. Good food and beverage production and service styles attract customers and help
company to earn goodwill and profit.

REFERENCES
.  Atkins, P. and Bowler, I., 2016. Food in society: economy, culture,
geography. Routledge.
 Berners, P., 2018. The Practical Guide to Managing Event Venues.
Routledge.
 Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
 Davis, B., and et.al., 2018. Food and beverage management. Routledge.