Conference and banqueting management

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

CONFERENCE AND
BANQUETING MANAGEMENT

TABLE OF CONTENT
Presentation will include
• Introduction
• Food production system and styles
• Factors to consider off-site conferences or banquet
• Key menu planning consideration
• Ergonomic consideration
• Conclusion
• References

INTRODUCTION
• The banqueting and conference industry is regarded to offer the services to consumers of event
management the company.
• This presentation is based on “Service On A Plate” who give catering services for events,
conferences and banqueting.
• Presentation will explain the range of food production system and styles for given conferences or
banquet.

RANGE OF FOOD PRODUCTION SYSTEM AND
STYLES
• Food production system for conference or banquet event:
• Cook chill: It is the method based on normal formulation and
cooking of food adopted by rapid chilling then stored in controlled
low temperature situations above freezing point, 0ºC to 3ºC (32ºF to
37ºF).
• Food is after reheated instantly before usage. The chilled food is
remade in finishing kitchens which needs lower capital investment
and minimum employees.
• Vacuum Packaging: It is system of packaging which remove air from the
package preceding to sealing. This system includes placing products in
plastics film packages, removing air form inside and sealing the packages.

TO BE CONTINUED….
• Food and beverage services style for conference or banquet event:
• Full Silver Services: It is the style of food service at the table with waiter transferring food from serving
food to plate of guests always from the left.
• The changes of silver service is called as butler facilities. This method of food services style sees respectable
and attract lots of guests towards it. This technique can be utilised by “Service On A Plate” for planning of
events.
• Family Services: It is the more common facilities provided by events of conferencing and banqueting. The
Service On A Plate provides services to full family in conference and banquet event.
• This style involve not only food services but also atmosphere of event and status is also made to comfort the
guest arrived with their family.
• This technique can be utilised by “Service On A Plate” for planning of events.

DIFFERENT FACTORS TO CONSIDER OFF-SITE
CONFERENCES
•There are some factors which are considered in off site conferences and banquet event off site organized by Service On A Plate. The
factors that are discussed below will follow as:
•Staff Utilization:
•It is the most essential factors which is considered in planning to off-site events. This involves the usage of efficiency of workers to
their fullest in the firm.
•The Services On A Plate utilizes different technique to give training to their employees.
•Hazard Analysis and Critical Control Points (HACCP):
•It is the most essential factors which is considered in planning to off-site events. It is the procedure whereby monitor and control is
kept on food production methods and processes. The quality and hygiene are the most essential element for food production

KEY MENU PLANNING CONSIDERATION
• There are many factors which are considered by the company while planning of menu for organizing the
events of conference and banqueting. These factors are such as follows:
• Consumer perception and needs:
• It is the most essential factor which impact on effective planning menu by the organization. The consumer
need and perception are most important requirement of every firm involved in the industry of banqueting and
conferencing.
• Budget and feasibility:
• It is the most essential factor which impact on effective planning menu by the organization. The budget of
firm is set at their prior base. Service On A Plate discriminate their each and every activity within allocated
budget

TO BE CONTINUED..
• Legal Requirement:
• It is the most essential factor which impact on effective planning menu by the organization. Before key menu
planning, selected company require to consider all the legal requirement that are necessary for organize of
event.
• The legal requesting are in relation of quality of food elements, safety of food etc
• Capabilities of production and services:
• The production and services capabilities of “Services On A Plate” determines through their key menu planning.
• The waiter working in firm is also acquired measuring their effectiveness by capacity in them of serving food
to guest, making food in event of conferences and banquet.

ERGONOMIC CONSIDERATION
• There are some methods or techniques which are utilized by company as an ergonomic consideration in
the events of conference and banquet. These are:
• Environment Quality:
• It is the most key ergonomic consideration which includes in planning and organizing the events. The
Services On A Plate utilizes the venue according to their guests.
• This involves well handle atmosphere, clean and hygiene such as appropriate improvement, excellence
condition etc.
• Space Utilization Method:
• It is the most key ergonomic consideration which includes in planning and organizing the events. Services On A
Plate pre-set the management of seating for their guests by planning for their seating in relation to use of available
space at venue.

TO BE CONTINUED..
• Audio Visual:
• It is the most key ergonomic consideration which includes in planning and organizing the events.
• The sound and lighting utilize in events held through Services On A Plate are tested many times before
organize an event.
• The organization increase their events through special impact of lighting.
• The video projection is also allowed during big events of conferences and banqueting according to want
of consumers.
• Company also utilizes various devices of sound and lighting in events. If the company can determine this
kind of factor, so that they easily plan the event successfully.

CONCLUSION
• This presentation has summarized that different food production system and style
followed by company in planning of events.
• It can be concluded that different factors impact on menu planning such as consumer
perception and needs and budget as well as feasibility.

REFERENCES
• Faraji, F., Alijanpour, A., Sheidai Karkaj, E. and Motamedi, J., 2019. Effect of Fire and Rangeland
Banqueting on Soil Carbon Sequestration in Atbatan Summer Rangelands, East Azerbaijan
Province. ECOPERSIA. 7(1). pp.29-37.
• Al-Ansari, T., Korre, A., Nie, Z. and Shah, N., 2015. Development of a life cycle assessment tool for the
assessment of food production systems within the energy, water and food nexus. Sustainable Production
and Consumption. 2. pp.52-66.
• Khoury, C.K. and et.al.,2015. Estimation of countries’ interdependence in plant genetic resources
provisioning national food supplies and production systems.

THANK YOU