Conferencing and Banqueting Management

4 sets Please make sure all works are in the hospitality industry ( hotels , restaurants, accommodation, etc)

Conferencing and Banqueting Management
TASK 3

3.2 factors to consider when organising an off-site
conference or banquet.
In case, if the event sector is organising an off site banquet and
conference, there are certain factors which are required to be taken into
consideration. Following are the factors :-
Venue selection is the first and most important step that has to be
considered for the off site conference or banquet and the venue should be
according to the calculated budget of the conference.
Banquet or conference theme, guest profile etc. by taking all these things
into consideration, an organisation can select the best venue suitable for
their conference.

CONT.
 After the venue selection is done, the second step the
organisers should take is to contract with agency of
management for managing the conference activities such as
guests management, facilitation of accommodation to the
guests, food servicing, etc.
 Another factor that should be taken into consideration is the
ambiance of the venue.
 Proper attention should be paid to the decoration.
 Third is cost and event date flexibility; flexibility on the event
date can be helpful in negotiation with venues.

3.3 Analyse the key menu planning considerations for
conference and banqueting events.
Menu planning consideration for banqueting and conference events,
there are various key factors that need proper analysis before planning for
menu. Following are the key menu planning considerations for
conference and banqueting events:-
 Study about the guest's profile
 Understanding guests taste
 Providing seasonal food
 Consider ethnic and regional menu
 Event schedule
 Comfortable setup of the room

4.1 Assess the ergonomic considerations
for a given conference or banquet.
The ergonomic consideration of workers determine the success of the
conference event or banquet. Assessment of the ergonomic
consideration for a given banquet or conference is given below :-
 Communication skills
 Computer skills
 Employees commitment
 Work consistency
 Team work
 Personal skills
 Leadership quality

References
References
Books & journals
Davis, B., and Pantelidis, I.S., 2018. Food and beverage management.
Routledge.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Rahimi, R., 2017. Organizational culture and customer relationship
management: a simple linear regression analysis. Journal of Hospitality
Marketing & Management, 26(4), pp.443-449.
Rogerson, C. M., 2017. Conference and exhibition tourism in South Africa. In
Urban Tourism in the Developing World(pp. 89-108). Routledge.
Rahimi, R., 2017. Organizational culture and customer relationship
management: a simple linear regression analysis. Journal of Hospitality
Marketing & Management, 26(4), pp.443-449.

Thank You