Conference and Banqueting Management

This presentation provides an overview of conference and banqueting management, focusing on the suitability of food production systems and service styles. It discusses key menu planning considerations, factors to consider for organizing off-site conferences or banquets, and ergonomic considerations. The presentation concludes with a discussion on the importance of providing quality services in the hospitality industry.

Conference and
banqueting
management
(TASK-3 & 4)

Content
 Introduction
 Suitability of range of food production system, food and beverage
styles for a given conference.
 Factors required to consider for organising an off-site conference
or banquet.
 Key menu planning consideration for conference and banqueting
events.
 Ergonomic considerations for a given conference and banquet
 Conclusion
 References

Introduction
Conference and Banqueting refers to a event industry who arranges
food and beverages for people who want to eat together. The aim of
banqueting industry is to provide service to provide a base for the
celebration and combining people together for celebration and
provide food and beverage for several hours

Suitability of range of food production
system, food and beverage styles
Food production system and style- There are many food production
system are available which are Cook-chill method, Traditional
method , conventional method and dry-heat cooking method. The
Service on plate has to analyse different style and method which
will be adopted by the company and it will depend upon the menu
which is selected for the event or conference.

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Food and beverage service style- There are various food and beverage
service style which are French service style, English service style,
Russian service style and buffet service style. The different style can
be used at different places depending upon the type of conference
and size of conference and number of guest with their profiles. All
these factors are considered while choosing a food service for a
particular conference by 'Service on plate'.

Factors required to consider for organising
an off-site conference or banquet.
The “Service on a plate” has decided to undertake a event which is
conducting a freshers party for the student of Imperial college,
London. For this, company has to consider various factors which
affect the event which are-
Venue for the event- The venue for off-site conference should be
selected according to the availability of budget and theme of the
event or conference. The company has decided to conduct the
event on the outer area of the college so that disturbance will be
less.

Key menu planning consideration for
conference and banqueting events
The event manager is going to consider the following key menu
planning consideration:
Legal requirements:- The event manager needs to follow all the
legal requirements while doing their business. Service On A Plate
can be succeed when they are accomplishing the legal rules and
regulations while planning their menu.

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Production and service capabilities:- It is necessary to considered
by Service On A Plate which is related to their production and
services. In this category while they are planning their menu they
should focus on the capabilities of themselves that which type of
products and services they can supply to their customers.

Ergonomic considerations for a given
conference and banquet
Ergonomics is the science to design the place of work according to
employees limitations and capabilities. Ergonomics considerations
is defined the relationships between the machines and human and
also application of physiological, psychological and anatomical
values so that problems can be easily solve which are arising from
the relationships. In Service On A Plate, this considered the
relationships of hotel and housekeepers and so on.

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To evaluate the ergonomics considerations in Service On A Plate of
conference and banqueting events by :
Space utilization techniques: This technique is mostly used to measuring
space which is going to be used in conference and banquet events.
These techniques are used by Service On A Plate are as follow:-
Seating plans: There are various kind of seating plans are organised for
conference and banquets. In reference to Service On A Plate, they are
arranging various seminars and events. This plans generally depends
on category of programs, capacity of space and also as per the choice.

Conclusion
From the above discussion it can be understood that conference and
banqueting industry is a key part of hospitality industry because it
contributes a higher amount in the overall income of the sector. For
all the business who are running their activities under this industry it
is very vital for them to provide good quality of services to their
customers so that they can increase their profitability and brand value.

References
Bowman, M.P., 2013. Laboring for Global Perfection: The International
Dimension of Mid-Nineteenth-Century Fourierism. University of
California, Santa Barbara.
Fitzpatrick, J. ed., 2016. Renaissance food from Rabelais to Shakespeare:
culinary readings and culinary histories. Routledge.
Grabowski, L.,and et. al., 2015. Competing values framework application to
organizational effectiveness in voluntary organizations: A case study.
Nonprofit and Voluntary Sector Quarterly. 44(5). pp.908-923.

Thank You