Conference and Banqueting Management: Detailed Report Analysis

This report provides a comprehensive overview of conference and banqueting management, focusing on the key elements necessary for successful event organization. The report begins by emphasizing the importance of effective planning and decision-making in building a new conference or event, including venue selection and the consideration of factors such as food production systems, food and beverage services, and off-site considerations. It details the significance of food production systems, highlighting various service options like buffet menus and room service, and stresses the impact of food service quality on the overall event. The report also explores off-site considerations, emphasizing the need for clearly stated objectives, personal development, and team involvement. Menu planning is discussed, covering factors such as guest profiles, preferences, and the importance of offering a variety of choices. Finally, the report delves into ergonomic considerations, focusing on the importance of creating a safe and user-friendly environment through proper layout, guest accommodation, and the minimization of workplace hazards. The conclusion summarizes the key components of conference planning, including banquet classification, menu planning, and ergonomic considerations.

Conference and banqueting
management

Introduction
 In order to build up the new conference and event, organiser should need to fix the facts and
making the work more ineffective.
 In order to build the most effective and learning that makes the better goals and advantage
results.
 Venue must be decided in an appropriate manner. In order to prepare overall conference or
meeting.
 Organiser needs to be considered some following activities such as preparing the food
production system, food & Beverages services, Off-site consideration before implementing,
Menu planning, Or ergonomic consideration such as setting plans, layout, design to
accommodate, guests information, technologies, lighting, special audio video projections etc.

Food Production systems
 Food services is the most essential and vital service source in the conference management
industry.
 In other words, food production system is one of the most influencing system that motivates
the work opportunity for the business.
 If the food services is not up to the mark that it will affect the overall system and affect the
image of the company services.
 Service on a Plate can adopt the variety of food production system for the clients such as
Buffet Menu System, Room Services, Bar Menu, Carte system, Room services and catering
system etc.

Factors to be considered
 Off site consideration is the some areas that should be considered by the organiser before
implementing the steps.
 In this procedure, Event organiser should need to be considered some of the points such as
objectives and expectations are clearly stated, take into consideration personal development,
get everyone involved.
 Besides, it also very much essential for the company to be more effective and influencing in
order to meet out the best way to control the systematic performance.
 This system helps to ensure the personal development which does not usually offer the
chance for personal development.
 Also need to work in a team to make the work more authenticated and influencing.

To Be Continued
 Off site consideration also includes the conference purpose or objectives for the meeting has
been held. For that, Organiser should need to prepare the agenda that reflects and reinforce
the goals for the session. However, the business is more ineffective and less focusing
towards the less organisational opportunity task.
 Off site consideration also includes the follow up activities that must be taken by the
manager to ensure the all activities done properly or not.
 This must be very much effective and authenticated that must be more au8thenticated and
reinforcing towards the objectives.
 In order to spend the precious time on the management it is very much required by the
manager to ensure about the activities performing by the manager and task.
 Ever noticed how the ones who enjoy speaking up to get the most attention during a
company that also be very effective to be performed for the better formation.
 Off site consideration also include to taking the follow up of schedule and get the
involvement of all other members.

Assess the Key Menu Planning
Menu Planning
 In order to present excellent event or conference, Company needs to prepare menu more
attractive.
 For preparing the better plan some of the things need to be considered such as Know about
the guest and their profile.
 How many guest will be coming and their background details. For menu planning, organiser
should also need to be considered about the guest preferences for better planning menu
options.
 Make sure that guest have variety of choices in food & beverages.

To Be Continued
 In order to plan for menu, organiser should consider the number of guest. In order to conduct
small event there must be 300-400, for medium event there must be 1000 or for large event
there mist be approx 4000-5000 guests.
 Next process to decide the menu choices in which company decides about the choices of food
variety.
 In order to make guest happy, the first preference of the event planner is to fulfil the special
needs of guests that makes them more happy and satisfied with the programme.
 Incorporate seasonal and fresh items throughout the event just to make sure the overall
process or targets.

Information of Ergonomic Considerations
 Basically the purpose of ergonomic considerations is to prevent the event from uncertainties.
Event organiser must incorporate the elements of human factors that design if the
environments create to be safe and user friendly.
 Event manager must make sure the proper setting of project layout, proper planning to
accommodate the guest, given them all facilities and services, ensure about the proper quality
measures of the environment.
 On the other hand, Service On a Plate also make sure about the air conditioning demand on
the floor. However, this also required to be more effective in terms of preparing the
management objectives.

To Be Continued
 Basically the main purpose of this system is to minimise the workplace hazards and protect the
systematic performance goals.
 Better it helps to evaluate the proper system and maintained the proper consideration goals to
be more authenticated and effective learning source.
 Ergonomic consideration helps to reduce the chances of illness and injury at workplace.
 Ergonomic consideration helps to minimize the number of lost in a day.
 Ergonomic consideration enable to reduce the premium payments for workers and compensate
the insurance amount. It helps to reduced the incidents of localised pain.

Conclusion or Summary
Conclusion or Summary
 From the above plan for creating the excellent procedure to develop a conference planning. It
conclude about classification of banquet which includes, menu planning, guests, venue, etc.
 also, it explained the factors to be considered before planning for off-site or banquet. In order
to present the productive and excellent event.
 Organiser also need to be considered about the ergonomic considerations such s seating plan,
layout, heating, ventilation, air conditioning etc.
 All such factors needs to be considered by the organiser manager.

REFERENCES
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industries in Accra, Ghana.
 Pantelidis, I. S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management, 4(1), p.5469.
 Schwartz, F. P. and et.al., 2018. Section Annual Report for Section on Inequality, Poverty
and Mobility.
 Sekaran, U. and Bougie, R., 2016. Research methods for business: A skill building
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 Yadegaridehkordi, E. and et.al., 2018. Predicting determinants of hotel success and
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