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.