Conferencing and Banqueting Management

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

(Task 3 &4)
Conference and Banquet
Management

Content covered
• Introduction
• Factors to consider when organising an off-site conference or banquet
• Analyse the key menu planning considerations for conference and
banqueting events.
• Assess the ergonomic consideration for given conference or banquet
• Conclusion
• References

Introduction
Conference and banquets is a very crucial as well as important
part of hotel business and thus it will become even more
important to make sure that these sub parts of Hotel industry will
be running effective and thus a proper management of the
business can take place.

Factors to consider when organising an off-
site conference or banquet
There are type of facto affect the process of conference or
banquet industry. The main factor which occurs at initial stage
regarding electing or choosing the proper destination of setting
up venue. The main factor which helps to analyse the main aspect
in terms of determining the price and managing the operations
and management factors.

Analyse the key menu planning
considerations
There are certain factors that needs to be considered before
making right kind of Menu for the purpose of special events.
Conference is usually used by business community and people
for the purpose of conducting a business meet with various
business partners, that will enable them to have a better and
effective interaction with their business partners.

Continue..
• Studying the Guest Profile
• Knowing the Guest Preference
• Provide Seasonal Food Items
• Regional Menu
• Presentation
• Event Schedule

Assess the ergonomic consideration for
given conference or banquet
The efforts and contribution given by their employees decide the
growth and success of an organization. Therefore, in catering
business the employees if have sufficient knowledge how to deal
with their guests then it will help company in attaining good
image among their customers. The ergonomic consideration for a
conference and banquet of service on A plate are described as
under:

Conclusion
From the above discussion, it can be said that conference and
banquet management is an important part of the hotel industry
and the clients who access these services are also quite premium
as well as important for the business over period of time.
Various factors and their impacts to conference is being discuss
under this presentation.

References
Rahimi, R., 2017. Organizational culture and customer
relationship management: a simple linear regression analysis.
Journal of Hospitality Marketing & Management, 26(4),
pp.443-449.
Hurrell, S.A. and Scholarios, D., 2011. Recruitment and selection
practices, person-brand fit and soft skills gaps in service
organizations: The benefits of institutionalized informality (pp.
108-127). Cheltenham: Edward Elgar.

Thank You