This presentation provides an overview of conference and banqueting management, including the suitability of food production system and styles, food beverage services styles, factors to consider when planning an off-site conference and banquet, key menu planning considerations, and ergonomic considerations for conference and banqueting events.
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CONFERENCE AND BANQUETING MANAGEMENT
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INTRODUCTION Thebanquetingandconferencesectorgenerallydealswitheventmanagement. Theconferencingand banqueting sector is considered as the part of event sector and it is also referred as MICE (meeting, incentives, conferences and exhibitions), catering, banqueting and event conferences. Presentation will explain about suitability of food production system and styles, food beverage services styles, etc. The discussion about factors which are considered while organizing an off-site conference and banquet is done. Analysisofkeymenuplanningconsiderationisdoneanditwillalsoexplainabouttheergonomic considerations for the given conference and banquet.
DESCRIPTION OF THE CONFERENCE EVENT The event that has to be planned and implemented by the βService On A Plateβ company is a 2 day - Conference Meeting for the Aviva Company which is based in London, UK. Conference activities will take place on July, 15, 2019 from 9 AM to 6 PM for 2 days till July 16, 2019. The number of people who will be attending the conference is around 150 people. To organize and implement the conference event, conference hall at Cabarfiedh Hotel, Stornoway, Scotland is booked for 2 days. Last day of the event will have a gala dinner with DJ and also facility of hard and soft drinks.
2. Factors to be considered when planning an off-site conference or banquet. The conference event is of 2 days, therefore, event manager has to also provide accommodation facility to its guests. There needs to be arrangement for buffet breakfast, lunch and dinner for 2 days. There are various factors that needs to be considered while planning an off-site conference event, and they are explained as follows: ο§Location: This is the most important factor while planning an off-site conference or banqueting event. Venue of the event needs to be centralized and it needs to have reasonable driving distance from the airport and major transporting systems. Conference hall of Cabarfiedh Hotel is a centralized location, therefore, it is booked for 2 days for the conference meeting of Aviva company.
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CONTINUE Budget: While booking the venue of the conference, event managers needs to consider the budget that is specified by the client. Event managers needs to make a list of the services and activities that is going to be there in the implementation of events, such as : venue, food and beverages, entertainment activities and facilities, audio-visual equipment's (rental), promotional giveaways, etc. Size and Capacity: Event managers also needs to consider the size and capacity of the venue according the guest of the conference event. Conference hall of Cabarfiedh Hotel has the capacity for 300 people, and the guest invited for the corporate event are around 150 people. Thus, this is a suitable venue for the conference.
CONTINUE Event staff and Facilities:In order to make the conference event successful and effective, event managers needs to plan forthefacilitiesthatwillbeprovidedattheeventand accordingly plan for the staff as well. Type of Conference: Event managers also needs to consider and match the tone of conference with the atmosphere of event for making it successful and effective. Thus, needs and goals of the conference type and clients needs to be match up with the venue having those specifications.
3. Assess the key menu planning considerations for conference and banqueting event In the conference and banqueting sector, food services plays an important and crucial role. There are various factors that may affects the food selections, menu and production system. It may depend on the size and type of Hotel in which event is taking place. There may be more than one restaurant in the same Hotel. Various types of food services are provided by the hospitality sectors which may affect the menu planning of the event, such as: ο§A-la-carte. ο§Bar menu.
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CONTINUE There are mainly two kinds of restaurant and they are: ο§Ethnic Style Restaurant:These restaurants are based on particular themes or ethnic style and it may be Italian restaurant, Chinese restaurant, etc. ο§Fast Food Restaurant: These restaurants sell the food items which are easy for preparing, cooking, producing and includes pastries, rolls, burgers, etc.
CONTINUE The different restaurants also have various methods and types for serving the food, such as: ο§Fast-food outlets, ο§Restaurant's take away service, ο§Programs and event catering, ο§Fine dining, ο§Mainstream catering.
CONTINUE While planning for the conference event, Event managers aims at right menu planning and focus on offering right combination of vegetarian and non-vegetarian food items. The right selection of menu can help in satisfying the guests and client in relation to the food services. The food services and menu needs to suit every type of guest. Factors which needs to be considered by the event managers when planning and designing for the food menu includes: ο§Contract agreement and terms and conditions of it. ο§Kinds of people attending the conference meeting.
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CONTINUE HACCP is the approach or process in which analysis, monitor and control of food production system is done and it stands for Hazard Analysis and Critical Control Points. Quality and hygiene are considered as the most important factor in the food production. Through the HACCP approach, control and prevention can be planned regarding the hazards and critical points for the preparation and serving the food. There are various principles that needs to be kept in mind by the event managers for controlling and monitoring the production of food and related items. The principles of HACCP approach or process are: ο§Conducting analysis for hazards within the food production system ο§Identifying different control points
CONTINUE ο§For the 2 days conference meeting event, buffet menu is organized. The menu will include breakfast, lunch and dinner having different kind of food items. ο§The food menu will have 3 vegetarian and 3 non-vegetarian items and 4 beverage items including juices and soft-drinks. Every meal have 2 types of desserts. ο§For the last day DJ party, 4 types of liquor options are also organized and it will be served in unlimited quantity.
4. Details about ergonomic considerations For making the conference event successful, it is important for the event manager for considering the ergonomic considerations. Event managers needs to organize this event as per the requirements and needs of the client. This conference meeting event requires various things to be managed such as audio-visual equipments, layout and overall designs. This is corporate meeting event will have 150 guests, wherein business discussions will take place and performance review of the employees and company will be done.
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CONTINUE These things will lead to make the conference event atmosphere very lively and also bring a zeal and feeling of serious event being taking place. Event managers also needs to make arrangements for tables and chair. The chairs and tables needs to be placed in a round, having 10 chairs on each round table. On every table, major amenities will be available such as: notepad, pens and pencils. In order to make the people feel refreshed, there will be mineral water bottle and bowl of toffees and cookies. Food arrangements will take place outside the conference hall in the buffet format.
CONTINUE Since the conference hall has the capacity for 300 people, so it will be quite big for approx 150 people. Bigger size of screens, sound and audio control system and chair-table arrangements can cover the place and make the arrangements in a way that it looks spread out. Complete conference ambience needs to have a big hoarding on the stage having name of the event, date of the event and logo of the company. The stage will have arrangements for chairs and table for the company boards and seniors where they will sit and discuss the evaluation and performance of employees and company.
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CONCLUSION Buffet management and conferencing are the key and crucial functions of the event management. There are various factors which are considered by the event managers while planning any off-site event anditincudes,locations,cost,budget,accommodationfacility,otherfacilityasperclients requirements, type of conference ambience and many more. The event mangers are also responsible for the key menu planning considerations. Ergonomic considerations are also important to be considered and needs to be done according to the requirements of client and type of event.
REFERENCES Pheasant, S. and Haslegrave, C. M., 2018.Bodyspace: Anthropometry, ergonomics and the design of work. CRC Press. Bust, P. D., 2018. APPLICATIONS OF ERGONOMICS. InContemporary Ergonomics2007 (pp. 15-34). Taylor & Francis. Berners, P., 2018.The Practical Guide to Managing Event Venues. Routledge. Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the UK.Event Management.22(2). pp.199-212.