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Conference and Banqueting Management

   

Added on  2020-11-12

10 Pages2821 Words407 Views
Conference and BanquetingManagement

Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31.1 Size and scope of the conference and banqueting industry in the UK:.................................31.2 Factors that have influenced development:...........................................................................4TASK 2............................................................................................................................................52.1 key strategic and operational issues involved in the effective management of conference orbanquet:.......................................................................................................................................52.2 Performance and quality review techniques used by the Conference and banquetingindustry:.......................................................................................................................................63.1 Food production systems and styles and food and beverage service styles in banquet:.......73.2 Factors to consider when organising an off-site conference:................................................83.3 Menu planning considerations for banqueting events:..........................................................84.1 Ergonomic considerations for banquet:................................................................................8Covered in PPT...........................................................................................................................8CONCLUSION................................................................................................................................8REFERENCE...................................................................................................................................9

INTRODUCTIONConference and Banqueting management is based in hospitality industry conferencerelates to officials meeting, events where employees are considered about the working in firmand banqueting is area where family functions are organizing (Seal and Mattimoe, 2017). Thereport will discuss about the 'Service On a Plate” and comprised how the firm can provide theirservice in conference and banqueting area. The report will also include size and scope of theconference and banqueting and factors which influenced its development. The report also includestrategic and operational issues and performance and quality review techniques used by theconference and banqueting. The report will also include the classroom activity. The Service onPlate has main work to serve their catering service in those areas like conference and banqueting.TASK 11.1 Size and scope of the conference and banqueting industry in the UK:In the UK conference and banqueting management sectors has been divided in twogroups, both have diffident purpose in the UK hospitality industry. Like conference are coveredarea where organization can officially create meeting, events etc. which is for the firm purposeand also for discussion with employees. In other hand banqueting facility includes for thepersonal reasons like family functions, occasions etc. both are different but the purpose is same.Apart from that 'Service on a Plate' is provided their service in conference and banqueting area(Rahimi, 2017). In conference, firm has to serve their food and sneaks in meeting to and alsoprovide their catering service in events. In banqueting area the firm has to serve dinner, lunchbreakfasts etc. ConferenceBanquetingIn the hospitality industry the Service On APlate provide their service to conference areaand those service such as breakfasts, coffee,tea, lunch etc. in a meeting.The conference group has main purpose tohaving official meeting which is fororganisation and also for the employeesrelated. This group process is not according toIn the Banqueting group 'Service on a Plate' habeen serve their service in family function likemarriage, birthday and occasions. In the hospitality industry banqueting grouphave main purpose to maintain all over thefunctions and also ensure the catering servicesare properly managed or not (Kosmieja andPaslawski, 2016).This group process is according to seasonally.

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