CBM

Conferencing and Banqueting

3.2 Factors to be considered in organizing an off-site
conference or banquet service
Organizing an off-site conference or banquet event requires so many
factors to be considered. For example,
 Venue or Place,
 Transportation,
 Availability of Employees,
 Storage,
 Food Hygiene.

3.3 Analyzing the key menu planning considerations
for conference and banqueting events
For this event, menu will have 4 categories, i.
e. drinks, starters, main course and desert.
 Drinks : This will be served as soon as t
he guests starts to arrive in at the event.
There will variety of drinks for them, for
example, cold drinks, coffee or tea, shak
es.
 Starters : For the starters, the menu has
various items, like, cheese nuggets, fries,
rolls.
 Main Course : For the main course, the
y have chicken fried rice, hot dog, spagh
etti,
 Desert : For the desert, they will provide
chocolate muffins, ice creams and candi
es.

Continued..
For planning the menu for the wedding party events there are some f
actors which should be considered by the organizers and need to be pr
operly studied before planning the menu, such as,
 Studying the Guest Profile,
 Providing vast Menu choice,
 Event schedule,
 Comfortable Room Arrangements.

4.1 Ergonomic considerations for a given
conference or banquet
It is very important for the organization to follow all the rule sa
nd regulations while conducting the wedding party event. They al
so have to consider the ergonomic consideration to smoothly orga
nize the event. These factors are as follows,
 Commitment of the employee
 Consistency of the work
 Team work or group work
 Management ability
 Enthusiasm
 Communication skill
 Facilities

Conclusion
 There are various factors which has a great influence on them, fo
r example, pricing, communication, booking diary, safety issue, e
valuation of performance, keep record and database management.
 Improving the performances and quality of their employees and t
heir work by considering various aspects such as, discounting ini
tiatives, health and safety issues, implementing various technolo
gies.

References
Gration, D. and et-al. 2016. Resident valuation of planned events: an
event portfolio pilot study. Event Management. 20(4). pp.607-622.
Punzalan, I. G. and et.al., 2015. BANQUET MANAGEMENT
PRACTICES OF TECHNOPARK HOTEL. Ani: Letran Calamba
Research Report. 2(1). pp.1-1.