Conference and Banqueting Management

This presentation provides an overview of conference and banqueting management, covering topics such as food production systems, off-site conference organization, menu planning considerations, and ergonomic considerations. It emphasizes the importance of providing high-quality services and satisfying guests in the conference and banqueting industry.

Conference and Banqueting management

Table of Content
Power point presentation will include the following:
INTRODUCTION
 3.1 Evaluating the suitability of a range of food production systems as
well as styles .
 3.2 Addressing the factors that need to be considered while organizing
off site conference
 3.3 Analyzing the key menu planning considerations for events such
as conference or banquet.
 4.1 Assessing the ergonomic considerations for conference or banquet.
 CONCLUSION
 REFERENCES

INTRODUCTION
Conference can be referred to as formal meeting which is
organized by event company and sponsors that is other
organization with the purpose of sharing of information as well as
held discussion with stakeholders. The important objective of
conference as well as banqueting management is to provide guest
as well as customer with high level of satisfaction. Event company
through effective conference and banqueting management intends
to provide better services to their client as it is vey much essential
for long term growth of business.

3.1 Evaluating the suitability of a range of
food production systems as well as styles .
 In relation to the catering and banqueting company, food
service plays very crucial role. The way food is served
by event company has great as well as long lasting
effects on the mind of guests or customers. The type of
food services to be offered is completely based on the
nature as well as size of business (Vlahakis, Apostolou
and Kopanaki, 2018). The basic type of services which
are provided by service on plate company are buffet
menu services, room services, bar , catering services etc.

CONT.
 Bar Menu: The service on plate company also serve
hard as well as soft drink to customers along with the
food.
 Buffet menu services: It is a selected menu which are
served by the service on plate organization according to
the requirement of customers.
 Room services: Employees in service on plate
enterprise also provide customers with food services in
the room as per the demand of customers.

CONT.
 Catering services: In context of service on plate organization,
business entity is well known for providing the catering
services for conferences. Catering is the services where the
food is prepared at the place where the specific event is
organized.

3.2 Addressing the factors that need to be
considered while organizing off site
conference
 The different factors which are required to be considered
to considered while organizing off site conference these
are:
 Location: An initial step in Planning successful off site
conference include determination of venue. In context
of service on plate organization, even manager should
select such place for hosting conference event which is
centrally located so that the guest can easily visit the
venue

CONT.
 .
 Menu: Event manager in service on plate organization need to
considered the costs of providing the catering or food services
at particular location. In relation to service on plate enterprise,
as company provides catering service , event manager in an
enterprise can devise their own menu for offsite conference. An
organization can offer Limited but tasty food to customers, as it
will assist them in reducing the concern related to budget. .

3.3 Analyzing the key menu planning
considerations for events such as
conference or banquet.
 Selection of the right menu is very much essential for
providing the high level of satisfaction to customers in
relation to food services. The management in service on
plate organization is required to develop such menu
which suites all type of guests visiting to attend the
specific event. The different variables which are need to
be considered by the event manager in service on plate
organization while designing the menu for the
conference are contact which they have signed with
customers.

CONT.
 Cost of serving the specific menu is required to be determined
by the event manager In service on plate organization. The
other important factor which should be considered while
designing the menu for specific event is background, taste as
well as preference of guests attending specific event. In
context of service on plate company can offer different
combinations of item in menu as it will provide firm an ease
in catering to the needs of all types of guests attending the
conference.

4.1 Assessing the ergonomic
considerations for conference or banquet.
 In context of service on plate organization, ergonomic
considerations which need to be kept in mind while
planning to organize conference are:
 Techniques of utilization of space:
 Seating arrangements: Event manager in service on plate
organization can make different forms of seating
arrangement for guests who will be attending the
conference. Seating arrangement can be made in circle
so that easy interaction between host as well as

CONT.
 Quality of environment: Even manager in service on
plate organization before starting of the event need to
make that the temperature of the room where conference
is to be held has normal temperature. In addition to this,
they are required to make sure that there is no item of
distractions. Event manager are required to
acknowledged that all the arrangement of conferences is
made according to the instruction given by the customer.
There should be proper ventilation in room where the
conference is to be organized.

CONT.
 Audio- visual: In relation to the service on plate
company, considering the nature and activities which
are required to be conducted event manager in an
enterprise is required to make proper planning for the
lighting arrangement for conference event. In addition to
this, event manager is also need to make an effective
plan for sound system as well as video projections.

CONCLUSION
 It has been concluded from the above report that there is wide
scope of business growth in banqueting and conference
industry. The other fact which has been summarised from the
above report that the changes in social, political, economic
factors have significant effect on the development of
conferencing as well as banqueting sector in UK. It has been
concluded that quality of product or services offered by
companies in banqueting as well conference sector plays
important role in influencing people to make frequent purchase.

REFERENCES
 Berners, P., 2018. The Practical Guide to Managing Event Venues.
Routledge.
 Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis,
Andrew Lockwood. Journal of Applied Hospitality Management. 4(1).p
p.5469.
 Popovic, C. and Campbell, F., 2018, May. During the Conference.
In Learning from Academic Conferences (pp. 20-41). Brill Sense.
 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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