Conference and Banqueting Management

This presentation discusses the suitability of food production systems and styles, factors to consider when organizing off-site conferences or banquets, key menu planning considerations, and ergonomic considerations in conference and banqueting management.

CONFERENCE AND BANQUETING MANAGEMENT

TOC
INTRODUCTION
3.1 Evaluate the suitability of a range of food production systems and styles and food and
beverage service styles for a given conference or banquet.
3.2 Discuss factors to consider when organising an off-site conference or banquet.
3.3 Analyse the key menu planning considerations for conference and banqueting events.
4.1 Ergonomic consideration
CONCLUSION
REFERENCES

Introduction
 Conference and Banquet industries is the diverse and largest industry which is
providing number of jobs to the people and good services to the clients. The
present study is based on Conference and Banquet industry in the country UK.
 Study evaluate the suitability of a range of food production systems and styles
and food and beverage service styles for a given conference or banquet
 It discuss factors to consider when organising an off-site conference or banquet

suitability of a range of food production systems and styles and food
and beverage service styles for a given conference or banquet
 Food preservation: Food preservation method includes how to
preserve the food, like some food or some deserts are like has to make
before time so they need to store or preserve somewhere so that it wont
get spoiled.
 Development of rich protein:-
 Technology again plays a very vital role, as compare to earlier days,
these are having new techniques for food production by developing rich
protein in food “Service on Plate” is making the food more delicious as
well as healthy

Discuss factors to consider when organising an off-site conference
or banquet
 Transportation: On an off-side conferences transportation is the factor which
plays a very important role in it. Transportation is useful in many ways like
dropping and picking up the guest from their home.
 HACCP: It means Hazard Analysis and Critical Control point, which is
recognisable system for reducing the risk factor in food
 Staff skills: In off-side conferences “Service on Plate” provides a proper staff for
serving guest the food, drinks, and snacks.

key menu planning considerations for conference and banqueting
events
 Legal Requirements
 Availability of the product
 Budget
 Costumer Perception and Need

Ergonomic consideration
 Service A plate company provides catering services to consumers, its main aim is to
satisfy participants those who attends such kinds of events and programs. Companies
are required to take care of space utilisation.
 There should be correct seating plan that means proper space between table and chairs.
This may make the person feel conformable and they attend entire event properly. But
if seating plan and display is not good then people may get bored which may affect the
growth of business unit to great extent.
 Service A plate company must consider computer aided design package

CONCLUSION
 It can be concluded that firms have to follow hygiene principles so that they can
offer quality food material to participants of event.
 Study also highlighted that business have to consider budget, legal guidelines
while menu planning so that they can set a great menu that may satisfy needs of
buyers.

REFERENCES
 Brandt, C. and Gawlick, D., 2019, June. A Modern Approach to Situation
Awareness: The Ultimate Challenge for Event Processing. In Proceedings of the
13th ACM International Conference on Distributed and Event-based Systems (pp.
193-196). ACM.
 Chen, W. and Rabhi, F. A., 2016. Enabling user-driven rule management in event
data analysis. Information Systems Frontiers. 18(3). pp.511-528.