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 Contents
■ INTRODUCTION
■ MAIN BODY
■ AC 3.1 The suitability of a range of food production systems & styles and food & beverage services for a banquet
■ AC 3.2 Factors that needs to be considered during an organisation of off-site banquet
■ AC 3.3 Consideration of key menu planning for banquet
■ AC 4.1 Assessment of ergonomic considerations for a banquet
■ CONCLUSION
■ REFERENCES

INTRODUCTION
■ Banquet is a type of informal meeting where a lot of people from either same society or same business or same association
come and enjoy the meal.
■ Banquet is always held in evening till night. Types of banquet are wedding banquet and state banquet.
■ This presentation will highlight the types of food production systems & styles and food & beverage services along with the
suitability of food production systems & styles and f&b services for banquet.
■ It will also describe the factors which affect the off-site banquet. It will also tell about factors which is required to be take
into consideration before planning the menu for the banquet.
■ It will also emphasize on the ergonomic factors that is needed to be considered for the banquet.
■ Company “Service On A Plate” is planning and implementing a banquet for his clients for the purpose of get-together of
office members.

Range of food production systems & styles and food &
beverage services for a banquet
Types of Food Production System
There are various types of food production system which are as follows -
■ Cook Chill System
It is also known as Snap Freezing in which food are rapidly cool down after preparing for the purpose of
preservation.
■ Pre-prepared food System
In this system, menu are already decided and chefs prepare the food before starting the event which
continue till the event and food is prepared in the bulk amount.
■ Types of Food Production Style
There are various types of food production style which are as follows -

CONTI..
■ Buffet Style
It is the most popular food production style in which varieties of foods are served on line of tables and guests are required to come
with plates and serve themselves.
■ Banquet Style
In this style, guests sit on the round table where food are serve by the waiters hired by the company. It is also quite popular style in
food and beverage industry.

Types of Food and Beverage Service
There are various types of food and beverage service which are as follows -
■ Self Service
In this f&b service, the guests have to serve themselves from the counter where varieties of foods are kept. Here,
guests can pick up the required food from the counter without any interfere.
■ Family Service
It is also known as English Service. In this service, foods are served in the big bowls which is kept on the table. On
the demand of the guest, Waiter serves the required foods from the bowl to the guest's plate.
■ Suitable for the chosen banquet
For the Banquet event organize by the company “Service On A Plate”, Pre-prepared food System, Buffet Style and
Self Service are suitable.

Factors that needs to be considered
during an organisation of off-site banquet
Off-site Banquet is a type of event where office members are get – together outside the office rather than at the work place. There
are various factors which is required to be considered for the organisation of off-site banquet by the company “Service On A
Plate”. These factors are as follows -
Equipment Hire
■ There are various equipments which is required for the organizing the banquet by the company. Thus, company should focus
on the availability of the equipments. In case lack of equipments, company have to hire the equipments on the rental basis.
Space Utilisation
■ Company should focus on the space of the venue. In the banquet, sitting arrangement, music and sound systems, food counter
system.
■ Every system will occupy the space. Thus, company should know the number of guests coming to the banquet so that venue
can be decided accordingly.

CONTI..
■ Transportation
■ Company should also look for the transportation facilities. Does venue location be accessible for the guests and does there
enough parking space for the guests etc. should be known by the company. In case the venue is not easily accessible than
company should arrange the facilities for the guests.
■ Staff Utilisation
■ For the arrangement and implementation of the banquet, company requires so many staffs such as chefs, waiters, valets,
cleaners, DJs and host etc. Thus, for the proper and successful arrangement of banquet, company should hire skilled people
who are experts in their respective work.

Consideration of key menu planning for
banquet
■ Menu refers to the paper or documents where list of foods varieties are available.
■ Menu planning is the process of deciding the varieties of foods which will be available to the guests on the demand of guests.
■ It is an important task for the company “Service On A Plate” as it will help them to pre determine the foods which will be
serve to the guests who come in Banquet.
■ There are various factors which is required by the company to look after. These factors are as follows -
Guests and their cultures
■ Company should know the number of guests, their cultures and their perception towards foods. It will easily help company to
decide the varieties of foods mention in the menu at the time of menu planning.
■ Every culture has its own taste. All guests have its own perception towards foods.
■ Thus, company should respect the cultural tastes and perceptions and involve every kinds of elements in the menu planning
so that guests have options to eat foods according to its culture and perception.

CONTI…
Budget
■ Company also take care of the budget at the time of the menu planning.
■ Because costs of preparing the foods and costs of ingredients are fluctuated according to the options given to the guests at the
time of banquet and number of guests coming into the event organized by the company “Service On A Plate”.
Availability of Ingredients
■ For the preparation of the foods, various kinds of raw materials and ingredients are required by the chefs and cookers.
■ Thus, company should focus on the availability of these raw materials and ingredients which depends upon the budget and
season.
■ If there is no availability of raw materials and ingredients, company should not mention that particular food in their menu.

Assessment of ergonomic considerations
for a banquet
There are various ergonomic considerations which are required to be considered for organizing banquet by the company “Service On
A Plate”. Assessment of these factors are as follows -
Table Arrangement Plan
■ It is also referred as Seating plan. It is planned and arranged according to the types of event held by the event company.
■ It is depends upon the space availability and number of guests come for the attending of the venue.
■ It is done by the event organizer company for the properly arrangement of the tables and chairs so that guests can enjoy the event
and they don't have to face any problems regarding the movements.
Lighting and sounding equipment's and systems
■ The venue where banquet is organized should be consists of proper lightning and sounding condition along with systems and
equipment's.
■ Better lightning helps in the visibility of guests to avoid incidents and make the banquet environment happy. Also, sounding
system should be effective.
■ So that members can enjoy the music or host's speech in order to enjoy the event for which they come to attend the banquet.

CONTI…
Quality of environment
■ Company should focus on the environment of the venue. The environment should be open and comfortable for the guests.
■ Environment of the banquet is depended upon various factors such as Space utilisation – company should focus on the space
availability and accordingly place the equipments.
■ In case if space is small and equipments are large, this will create problems for the movements of people. Another factors
company should notice is that temperature.
■ The temperature should not be too much high or too much low as it affect the peoples' health badly.
■ Thus, according to the temperature of the venue room, company should arrange the required equipments for the avoidance of
the bad impact of temperature on human body.

CONCLUSION
■ From the above study, it has been summarized that selection of the food production system & style and food & beverage
service style depends upon the type of event which is organized by the company.
■ There are various factors that should be taken care by the company for the purpose of successfully running of the event as it
will affect the company's brand image.
■ Also, menu planning is an important part of the event planning on which company should focus properly as it take the
attention of the guests.
■ Selection of the menu should be depends upon the types of the events and the guests who will be participate in the event.
■ Another considerations that company should focus on the arrangement, styles and designs of the event prepare by the
company for the attraction of the guest. As it will affect the guests' moods.

REFERENCES
■ Alighieri, D., 2017. The Banquet. Sheba Blake Publishing.
■ Goodman, J.M., 2017, July. Banquet address. In 2017 NASA/ESA Conference on Adaptive Hardware and Systems (AHS). (pp.
xiv-xiv). IEEE.
■ Kumar, C. and Harnett, D., 2016. Event Management.
■ Lin, L.E.I. and Bin, L.A.I., 2016. Application of Virtual Simulation Teaching Resources in Banquet Design Course. DEStech
Transactions on Social Science, Education and Human Science, (eshd).
■ Peng, M.C. and Wang, R.Y., 2017. Evaluating Wedding Banquet Halls Using a Novel Multiple-Criteria Decision-Making
Model. Advances in Management and Applied Economics. 7(5). p.13.
■ Turner, D.M., Mendenhall, A.B. and Zink, P.T., Dorel Home Furnishings Inc, 2017. Banquet table. U.S. Patent 9.750.340.
■ Van der Wagen, L. and White, L., 2018. Hospitality management. Cengage AU.
■ Vogel, T. and Mondal, W.I., 2018. ASBBS A QUARTER CENTURY OF EXCELLENCE: BANQUET AND AWARD
CEREMONY: 6: 00 PM to 8: 00 PM. ASBBS Proceedings. 25. pp.30-42.

THANK YOU