Conference and Banqueting Management

This presentation explores the suitability of food production systems and styles, factors to consider when organizing off-site conferences, and ergonomic considerations. It discusses various food production systems like cook freeze and vacuum packaging, service styles like banquet and buffet presentation, factors to consider for off-site conferences, and ergonomic considerations for conference setup.

Conference and banqueting management

TOC
 Introduction
 suitability of a range of food production
 factors to consider when organising an off-site conference
 ergonomic considerations
 Conclusion
 References

Introduction
 Study will explain suitability of a range of food production systems and styles
and food and beverage service styles
 It will highlight factors to consider when organising an off-site conference or
banquet
 Study will assess the ergonomic considerations

Sustainability of food production system, style and service
styles
Food production system
 Cook freeze: this is considered as modern food
production system which is generally used in every
hotel and banquet companies. The major benefit of
using this technique is that it helps in improving safety.
 Vacuum packaging: It is the process in which food is
being placed in a pack which is air tight. This helps in
increasing product shelf life.

Food production style & Food and beverages services
 Banquet: It is another style in which table is arranged in a manner so that all guests can take food
and can enjoy the party.
 Buffet presentation: Buffet can be defined as side board in which catering companies present food
in a manner so that guests can serve them by own. It is suitable for Service On A Plate firm when it
has to organise an event in limited place and has to serve to large number of people.
 Full silver service: It is considered as most suitable service style, as silver is expensive hence it is
generally used in big events or in luxurious parties.
 Family service: It is suitable service method in which waiter brings food in front of guests

Factors consider by business when organising off side
conferences
Off side conferences are generally organise in the outside
environment, it gives new experience to the audience and
encourage creativity as well. Open location and fresh air make
the meetings more effective. There are several factors that need
to be consider by Service On A Plate company when organising
an off side conference. These components are explained as
below:
 Staff utilisation
 Hazard analyses critical control point (HACCP):
 Transport
 Entertainment:

Key menu planning consideration for banqueting event
Service On A Plate company has to ensure that menu planning is done in
proper manner. But during menu planning firm has to face several issues
such as hygiene, feasibility or budget of entire menu, production
capability of entity, service potential etc. Hence it has to consider several
things while planning for menu. These are explained as below:
 Budget
 Customer needs
 Legal requirements
 Production and service capabilities

Ergonomic consideration
 Ergonomic consideration is essential element that helps in
making the event more attractive. Service On A Plate has to
utilise space properly, as there is adequate space at floor and
company has to range tables and other things in accurate
manner so that guests do not find any trouble in the conference.
 Display must be good and there should be proper arrangement
of table and chairs. Room layout designing must be good so that
guests feel good and they like the environment of entire place.
 This thing creates positive image in the mind of consumers and
it raises their engagement in conferences

Conclusion
 It is essential to apply correct food system and style this may help in offering
amazing food to guests in the conference.
 Menu planning needs to be done properly and has to involve needs of
consumers, budget etc. elements so that correct menu can be involved in the
event.

References
 Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international
and local resort hotels in Egypt. Anatolia. 27(4). pp.526-536.
 de Mello, A. G. and et.al., 2016. Maritime hotel company: nutritionist's
operating segment in collective food service. Demetra: Food, Nutrition &
Health. 11(2). pp.337-354.