HND in Hospitality Management: Conference & Banqueting Analysis

This presentation provides a comprehensive overview of conference and banqueting management, focusing on various aspects of food production systems and styles suitable for banquet services and companies. It highlights key factors impacting performance and considerations for event organizers in off-site conferences, including menu planning, space and location realization, transport, services, and capacity. The presentation further delves into menu planning considerations, such as customer needs, legal requirements, and budget feasibility. Finally, it assesses ergonomic considerations for conference or banquet companies, emphasizing space utilization, environmental quality, and audio-visual elements. The conclusion summarizes the critical role of menu planning and ergonomic factors in successful event management, referencing several scholarly sources for support.