Conference and Banqueting Management Task 2

This presentation discusses the suitability of food production systems & styles and food & beverage services for a conference. It also covers factors to consider during the organization of an off-site conference, key menu planning considerations, and ergonomic considerations for a conference.

CONFERENCE AND BANQUETING
MANAGEMENT
TASK 2

TABLE OF CONTENTS
• INTRODUCTION
• AC 3.1 The suitability of a range of food production systems & styles and
food & beverage services for a conference
• AC 3.2 Factors that needs to be considered during an organization of off-site
conference
• AC 3.3 Consideration of key menu planning for conference
• AC 4.1 Assessment of ergonomic considerations for a conference
• CONCLUSION
• REFERENCES

INTRODUCTION
• Business Conference is a meeting of business people in order to come
together and discuss the particular topic which is related to the business.
• There are many types of business conference such as formal or informal
business conference and on-site or off-site business conference.
• This presentation will highlight the types of food production systems &
styles and food & beverage services for a conference.
• It will also describe the factors which affect the off-site business conference.
• It will also tell about factors which is required to be take into consideration
before planning the menu.
• It will also emphasize on the ergonomic factors that is needed to be
considered for the conference.

AC 3.1 The suitability of a range of food production
systems & styles and food & beverage services for a
conference
There are various kinds of food production systems which are as follows -
• Cook Freeze
• Vacuum Packaging
• Partie System
There are various types of food production styles which are as follows -
• Banquet style
• Buffet style

TO BE CONTINUED…
There are various food and beverage services which are as follows -
• Full silver service
• Self service
• According to the suitability for the Conference held by the Company
“Service On A Plate”, Partie system, Banquet style and Full silver style are
suitable.

AC 3.2 Factors that needs to be considered
during an organisation of off-site conference
• Off site conference refers to the meetings of people who are working in the
same organisation.
• These people come together in the off-site conference and discuss about the
strategies, goals, objectives, tactics, mission and vision etc.
• They do discuss on various business aspects and issues to come with the final
decisions and solutions.
• There are various factors which are needed to be taken care by the Company
“Service On A Plate” for organization of Off – Site Conference.

TO BE CONTINUED…
• These factors are as follows -
• Equipment Hire
• Staff Utilisation
• Space Realisation
• Transportation

AC 3.3 Consideration of key menu planning for
conference
• There are various factors which is needed to be take considered by the
Company “Service On A Plate” regarding the menu planning for the business
conference.
• These factors for menu planning are as follows -
• Guests and their perception
• Budget
• Skills of available staffs
• Availability of Ingredients

AC 4.1 Assessment of ergonomic considerations for
a conference
• There are various ergonomic factors which is needed to be considered by the
Company “Service On A Plate” for a business conference. These ergonomic
considerations are as follows -
• Table Plan
• Computer aided design package
• Lighting and sounding systems

CONCLUSION
• From the above study, it has been summarised that Food and beverage is one
of the major aspect of conference and banqueting.
• It includes food production styles, food arrangement styles and food service
styles.
• This all impact by the types and budget of the event organized.
• It also includes the menu planning in which various aspects are needed to be
considered.
• Thus, analysis of these aspects should be done so that accurate planning can
be done by the company regarding menu.
• There are various ergonomic factors which affect the structure of the event.
• These factors are considered before planning and implementing the event.

REFERENCES
• Ellis, D., 2018. Connecting the dots.
• Furman, M., and et.al., 2018. The development of practice guidelines for a palliative care multidisciplinary case
conference. Journal of pain and symptom management. 55(2). pp.395-401.
• Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
• Novello, E., 2018. Food and Beverage Management: il caso di una azienda di Catering e Banqueting. (Bachelor's
thesis, Università Ca'Foscari Venezia).
• Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew Lockwood. Journal of Applied
Hospitality Management. 4(1). p.5469.
• Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic Conferences. (pp. 20-
41). Brill Sense.
• Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the UK. Event
Management. 22(2). pp.199-212.