Conference and Banqueting Management

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

Conference and Banqueting
Management

INTORDUCTION
 Conference and Banqueting management is to be considered the important part of hospitality
industry that can play certain events in the form of conference, celebration and parties. this
assignment will analyse the suitability to the wide range of food production system that can be
categorizes into the different styles off food or beverage in the conference and banquet
management. It will consider the different factors that involves when conducting the off-site
conference or banquet. At last, it will describe for analysing the menu planning and ergonomic in
the conference and banqueting.

Table of Content
INTRODUCTION
TASK 2
3.1 Describe the suitability of different type of food production systems and styles and food and
beverage service styles for a given conference or banquet.
3.2 Describe the factors that applicable for organising an off-site conference or banquet.
3.3 identify the key menu planning considerations for conference and banqueting events.
4.1 Discuss about the ergonomic considerations for the conference or banquet.
CONCLUSION
REFERENECS

3.1 Describe the suitability to the different type of food production systems and styles and food and beverage service styles for a
given conference or banquet
 A service on a plate firm has been appraised may ways to the conference and
banquet services in global world. Currently, the conference meeting can held in
next week where around 600 guest will take part in the meeting so that manager
has identified the requirement of client and provide the best quality of services.
The conference can be organized in well manner and planning the proper
schedule that prepare on the basis of conference. It should be conducted all
activities within proper time duration.

Cont.
 Apart from that the menu can be designed by manager to use all type of crockery
which will shine in effective manner. Food can be allocated within a proper
manner and also comprise the high level standards. Theme of conference should
be decided by manager so that they would be selected traditional party them in
modern ways. On the other hand, menu of firm is unique and food can made by
multi-talented chef. There are various dishes cooked by chef and food will be
served on budget and theme must be assigned by firm.

3.2 Describe factors that applicable for organising an off-site conference or banquet.
 Equipment used- There are various type of events conducted outside the home nation so that it
requires high cost and price for event organize, manager has been taken the necessary equipment
for food production. They can use the efficient utensils those who were not harm anyone and also
maintain the quality of services.
 Space Utilization- In “Service on a plate” firm, Event manager should be visualises the proper
location and place where the event must be conducted. The place is decided for particular event
so that it should properly equipment used for providing the customer satisfaction.

Cont.
 Hygiene- It is also important factor to deliver the better quality of services and products to their
potential customers. It is necessary for event manager to maintain the hygiene in each area of
business. It help to create positive image and brand value in marketplace. It is moral duties of
employee and consumers to use different types of hygiene technique while conducting event
hotel and outside the premises.

Cont.
 Implementation of employee- A service on a plate should be worked with the
multi-talented and skilled employee those who will provide the better quality of
services to the consumers. It should be required to divide the work with
individual. In this way, it will increase the smooth and efficient working between
each department. Manager will be providing the freedom of their employee so
that they can work with efficient manner as per events.

3.3 Identifying key menu planning considerations for conference and banqueting events.
 Recommendation composition- Menus which is prepared so that it can be
served in proper manner. First of all, it start with the starters, salads, main course
and last serve deserts. Nowadays, there are many people about the diet conscious
so that it will be used the nutrition and added more values of each food in menu.
It is considered all necessary thing during menu planning. It doesn’t used the any
chemical and artificial things in menu because it affect health of humans.

Cont.
 Legal Requirement- Event manager is responsible to check the food quality and
involves all types of nutrition level in proper manner. Moreover, Food dishes
must be prepared by the expert those who are professional in their own work.
 Budget predication- Manager has been operates the rough budget as per the
requirement of guest. It help for identifying overall estimation of food menu
preparation.

4.1 Discuss ergonomic considerations for the conference or banquet.
 Ergonomic considerations is basically type of event where each and everything should be placed
in the perfect manner. In this way, it has been increased the customer satisfaction and manage the
service by the business. In Service on a plate Firm, manager can use different type of space
utilization method and technique so that it had increased the level of customer satisfaction.

Cont.
 Event manager is also considered the room design layout, seating plan and other
accommodation where guests must be demands. They also concern about the
developing of CAD (computer aided design package) that can replace the
process of documentation. It can be considered the ventilation within meeting
and conference rooms. There are some common different type of Ergonomic
consideration applicable in the conference and banquet.

Cont.
 Designing the proper room layout in order to provide best quality of facilities
and services.
 It will choose the appropriate place and location for meeting.
 It ensure the health and safety services to their customers.
 It will set up the appropriate arrangement of rooms and space areas.

CONCLUSION
 As per discussion, it concluded that analyse the suitability to the wide range of
food production system that can be categorizes into the different styles off food or
beverage in the conference and banquet management. It consider the different
factors that involves when conducting the off-site conference or banquet. it
describe for analysing the menu planning and ergonomic in the conference and
banqueting.

REFERENCES
 Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
 Sharma, S. and Sharma, R., 2019. Culinary skills: the spine of the Indian hospitality industry: is
the available labour being skilled appropriately to be employable?. Worldwide Hospitality and
Tourism Themes, (just-accepted). pp.00-00.
 Venske, E., 2018. Rising to the Occasion: Experiential Learning Experiences of Event
Management Students at a South African University of Technology. Event Management. 22(1).
pp.79-97.

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