Conference and banqueting management

\n\nfor task 2 \nTask 2: Group Presentation \n(PowerPoint + + accompanying notes)\n\

Conference and
Banqueting
Management
Task 2

TABLE OF CONTENT
◦INTRODUCTION
◦Description
◦Describing the factor that should be considered when organizing off-site conference
key menu planning consideration for an event
◦Ergonomic consideration for a conference
◦Conclusion
◦REFERENCES

INTRODUCTION
 Conference and banqueting is all about outgoing people who go out for
making an event truly memorable for the person.
 The report main aim is to provide deep knowledge with regard to conference
and banqueting management.
 The report is based upon the catering company known as Service on A Plate
that provides catering services to their potential customers
 The PPT will evaluate the suitability if range of food production system and
styles by considering the factor when organizing an off- site conference and
banquet.
 PPT also analyses the key menu planning consideration for conference and
also assess the ergonomic consideration for the conference and banquet.

Description:
 An event of corporate level conference is held of 150 members in which
different group of members come and attend the conference related to
insurance field.
 Such that the conference main purpose is to conduct an annual meeting
of entire insurance group members in which top-level management is
invited and a small reward ceremony will be conducts with a conference.
 Venue: Service A Plate
 Time: 10.00 A.M. Onward
 Number of guest: 150

Continued...
 Food production styles:
 In the same way, for service also plays an effective role in the
catering and banqueting industry. There are different types of food
service which can be used for the particular event and there are two
main types of food production styles which can be used for an event
such as:
 A-la-Carte: In this, the food is brought by the staff as per the
customer order and proper arrangement is done for sitting for the
customers.
 Buffet Menu Services: in this, proper, specific and selected food
menu is offered as it is the part of a contract.
 Bar Menu: this is menu that is decided for the drinks which can be
soft and hard drink.

Continued...
Food and beverage service:
There are different food and beverage services which can be used for the particular event such that:
 Banquet service:It Is that type of service where nothing more than elaborate meal due to scope of
an event. Even it can be varied from style of the event and for the event, cafeteria style banquet
service is provided which is similar to the buffet where guest can stand in a line in order to choose
their food.
 Full silver service: It is the food service at the table where the waiter transfers the food from a
serving dish to the guest's plate and in this way, the food is served to the customers and it also
follows right from the side table.
 Family Service:In this type of service, waiter brings food on platters and also shows to the host for
approval such that host makes food portion and serve the guest and also allow the waiter to serve. In
this way, it feels like having dinner in a family.

key menu planning consideration for an event
 While planning a menu for a food, it is advisable for the company to meet the requirements and needs of an
individual and for that, it is quite essential to analyse to identify the number of guest a presenting the menu
items as per different type of people, their origin and level of preference.
 As per the above event, the menu is planned and it could be organized with a buffet kind of food menu
which contain different items which includes breakfast, lunch and dinner, veg, non- veg, drinks. Such that
every day, the food is served in three regular intervals with drinks so that the meal is enjoyed by every
person.
 Prices should be considered while deciding the menu and for that prices should be negotiated so that there
will not be any extra expenses.
 There are different types of food items which may satisfy the people such that an attractive menu with
different colors will help to attract wide range of customers and it s quite essential that display should also
look quite attractive as well.

Menu for Service A Plate in
 Breakfast:
 Bread/ Jam
 Eggs or beans on toast
 Ham Omelette
 The Wraps
Dinner:
Appeeizers Drinks:
Soup Mock tail
Sushi with raw salmon Cocktail
Sweet and sour vegetables Beer/ Wine
Cheese Croquettes with lemon mayonnaise
Sizzling Shrimps
 Lunch Desserts:
 Fish and Chips Ice cream
 Bangers and Mash Sweets
 Toad in hole
 Shepherd's pie
 Steak pie

Ergonomic consideration for a
conference
 As per the event, it is quite essential to meet out the ergonomic
consideration and as the event is based upon the corporate level which
means that the décor is very simple and light with all kinds of business
meeting tools and equipment which is being available in an event.
 Proper laptop and projector arrangement should be there, further,
mikes, speaker and hand held devices for speaking should be in event.
 Apart from this, proper music control system and the devices should
be used for controlling the background music and sound.

CONTINUE
 Beside this, the system of table and chair arrangement has to be done in such an effective way such
that a round table with 10 chairs and there should be a tent cards for each employee who are going
to be sit on the chair.
 Further, each table must have major amenities such as notepad, pencils and pens, a small mineral
water bottle with a bowl of cookies. The selection of hall should be according to 150 peoples so that
the environment should be maintained in proper way.
 There should be a big board or hoarding on a stage with a name of an event and the stage should be
arranged with 5 chairs so that seniors may sit on that. After that, all the rewards should be put on
the right side of the stage so that it looks presentable. Lastly, there should be a banner outside of the
hall so that it will guide the person that meeting is in this conference hall of the hotel.

CONTINUE
 Beside this, the system of table and chair arrangement has to be done in such an effective way such
that a round table with 10 chairs and there should be a tent cards for each employee who are going to
be sit on the chair.
 Further, each table must have major amenities such as notepad, pencils and pens, a small mineral
water bottle with a bowl of cookies. The selection of hall should be according to 150 peoples so that
the environment should be maintained in proper way.
 There should be a big board or hoarding on a stage with a name of an event and the stage should be
arranged with 5 chairs so that seniors may sit on that. After that, all the rewards should be put on the
right side of the stage so that it looks presentable. Lastly, there should be a banner outside of the hall
so that it will guide the person that meeting is in this conference hall of the hotel.

CONCLUSION
◦ From the presentation, it has been concluded that for organizing an event, it is quite necessary to keep all the points
in mind so that it will lead to its success.
◦ The present PPT concluded suitability of a range of food production system and styles of different food and
beverage service styles which can be opted for an event.
◦ Further, it has been concluded different factor that when organizing off-site conference and also provide key menu
planning consideration for an event and lastly concludes some ergonomic consideration for a conference.

REFERENCES
◦ Books and journal
 Weerabahu, W. M. S. K. and Nanayakkara, L. D. J. F., 2015. Linking key success factors of rice supply
chain with the operational strategy in Sri Lanka: An analytical framework. Sri Lanka Journal of Food
and Agriculture.1(2).
 Morden, T., 2016. Principles of strategic management. Routledge.
 Lambert, D. M. and Enz, M. G., 2017. Issues in supply chain management: Progress and potential.
Industrial Marketing Management. 62. pp.1-16.
 Kaur, A. and Lodhia, S. K., 2019. Key issues and challenges in stakeholder engagement in sustainability
reporting: A study of Australian local councils. Pacific Accounting Review. 31(1). pp.2-18.
 Tooey, M.J. and et.al., 2019. Strengthening Strategic Planning Through Diverse Collaborations. In
Strategic Collaborations in Health Sciences Libraries (pp. 109-124). Chandos Publishing.
 Klofsten, M. and et.al., 2019. The entrepreneurial university as driver for economic growth and social
change-Key strategic challenges. Technological Forecasting and Social Change, 141, pp.149-158.
 Drake, J. H. and et.al., 2019. Multiobjective evolutionary algorithms for strategic deployment of
resources in operational units. European Journal of Operational Research.