Conference & Banqueting Management

This presentation focuses on evaluating the range of food production systems and food and beverage styles for a given conference or banquet. It also discusses factors to consider when planning an offsite conference or banquet, key menu planning considerations, and ergonomic considerations. The presentation is relevant to the subject of Conference & Banqueting Management.

Conference &
Banqueting Management
TASK - 2 (LO-3 & LO-4)

Table of Contents
 Introduction
 Description and classification of the conference or banquet
 Range of food production systems and styles and food and beverage service
styles
 Factors to be considered when planning an offsite conference or banquet
 Key menu planning considerations
 The ergonomic considerations for a given conference or banquet
 Conclusion
 References

Introduction
The presentation is focused on evaluating the range of food production
system and food and beverage styles for the given conference or banquet for
the client of “Service on a plate”. As an event organiser, factors to be
considered while organizing off-site conference will be discussed
significantly. The presentation will also throw light on menu planning and
ergonomic considerations for a given conference or banquet.

Description and classification of the conference or
banquet
 Events, conferences and exhibition are considered as a significant
motivator of tourism and they are present in destination development
plans as well as tourism development strategies.
 As an event organiser of “Service on a plate”, the main task is to plan a
banquet for the customer in London, UK. The estimated guests to grace
the occasion are around 1500.

Continued…
 There are different kinds of venues that can be used by the firm
for organizing this event such as purpose built venue such as ICC
Birmingham, Olympia conference centre etc.
 Unusual venue such as The natural History Museum, Darwin
centre, Limes Centres etc. can be used
 Other than this, hotels and academic venues can also be used

Range of food production systems and styles and food
and beverage service styles
Food production system
 Cook chill method
 Traditional conventional method
 Cook freeze system
For the current occasion, cook chill food production method will be
more suitable as they event is to be planned for 1500 guests

Continued…
Food and beverage service style
 Ala carte
 Bar menu
 Buffet menu services
 Room services
 Catering services
For the current occasion, buffet menu services will be more suitable as the
event is to be planned for 1500 guests and selected food items will be served as
per the contract

Continued…
Food production style
 Poaching
 Roasting
 Boiling
 Grilling
 Baking
All these techniques will be used for preparing the food at the conference

Factors to be considered when planning an offsite conference or
banquet
 Space utilization
 Execution of the staff
 Hygiene
 Transportation
 Equipments to be used

Key menu planning considerations
 Composition guidelines
 Marketing implications
 Production capabilities
 Services capabilities
 Needs of the customers
 Perception and behavior of guests

Continued…
Other than this, there are many other important factors that needs to
be taken care of and these are:
 Financial or budget prediction
 Guidelines considerations
 Legal obligations

The ergonomic considerations for a given conference or banquet
 It simple means that each and everything are placed at perfect and right
position
 Customers feels satisfied with the services offered by the event firm
 Space utilization techniques should be used
 Seating plans, different room layout designs should be considered for
accommodating guests in exact way
 Computer-aided design packages (CAD) should be in focus for documenting
an event
 Proper ventilation, air conditioning and lightning in the conference room
should be present

Continued..
Other Ergonomic consideration for Conference event are
 It is vital to make sure the health and safety of the guests
 New and innovative solution to the problems must be designed
 There should be proper arrangement of rooms
 The layout of the room should be designed in such a manner that it
facilitate the customers
 Location should be selected according to the needs and suitability
 Range of amenities should be offered to guests

Conclusion
Thus to conclude it can be said that conferencing and banqueting are being regarded as
one of the most significant services in the nation of UK. The selection of a particular
hotel, location or a destination is majorly dependent on the type of services being
offered by the owner to its customers. There are various types of events that can take
place in the venue and all have different requirements in terms of space, equipments,
food and technology. The event that has been discussed in this presentation has to be
organized in London, UK for 1500 guests. So, planning and management should be
done accordingly considering the needs of the guests. Finally, for successful
completion of a conference or banquet, several factors discussed in this presentation
should be considered effectively.

References
 Goldblatt, J. (2001) A future for event management: The analysis of major
trends impacting the emerging profession. SAGE.
 Mair, J. and Whitford, M. (2013) An exploration of events research: event
topics, themes and emerging trends. International Journal of Event and
Festival Management, 4(1), pp.6 – 30.
 Arcodia, C. and Barker, T. (2003) The employability prospects of graduates
in event management: Using data from job advertisements. CAUTHE 2003.
 Dixon, E. and et. al. (2014) Application of a Menu-Planning Template As a
Tool for Promoting Healthy Preadolescent Diets. Topics in Clinical Nutrition.
 Eiriz, V. and Wilson, D. (2006) Research in relationship marketing:
antecedents, traditions and integration. European journal of marketing, 2(1),
pp.34-56.

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