Conference and Banqueting Management Report - Detailed Analysis

This report on conference and banqueting management explores various aspects of the industry, including food production systems like Cook-freeze and Cook-chill, and service styles. It delves into menu planning, emphasizing legal requirements, budgets, and consumer needs. The report also examines the considerations for organizing off-site conferences and banquets, focusing on staff utilization, hazard analysis (HACCP), and transportation. Furthermore, the report discusses ergonomic considerations, such as environment quality and audio-visual arrangements, to ensure a successful and well-managed event. The report concludes by emphasizing the importance of meeting guest expectations and adhering to hygiene standards and budgets.

Conference and banqueting management

TOC
 Introduction
 suitability of food production system
 factors that must be considered while menu planning
 factors to consider when organising an off-site conference or banquet
 Ergonomic consideration for conference
 Conclusion
 References

Introduction
 Study will include suitability of food production system, style and service style
 It will explain factors that must be considered while menu planning
 It will describe factors to consider when organising an off-site conference or
banquet

suitability of a range of food production systems and styles and food and
beverage service style for a given conference or banquet
In the conference and banqueting industry food production systems and food
production styles are very important. Cook freeze, Cook-chill, vacuum
packaging, modern parties system and banquet, buffet presentation or stage in
the food production process those are the necessary things for the industry.
 Cook freeze system
 Cook-chill system
 Buffet presentation
 Full silver service

Factors to consider when organising an off-site conference or
banquet
 Staff utilisation – In that industry banquet staff get to work long
before the guests arrive. The staff set up chair and table, and lay
out the tablecloths and place setting. Once the guests arrive the
banquet staff serves plates of food to guests, then staff remove
the plates, as the course are finished. So staff utilisation so
necessary for employees efficiency
 Hazard analysis and critical control points – When conference
of event is going to be organised in off side location then it is
essential to take care of hygiene factor. Company has to follow
principles of HACCP
 Transport – the transportation sector is vital to the success of
the off site conference or banqueting industry

Analyse the key menu planning consideration for conference and
banqueting events.
There are various elements that is required to be considered by service A plate
company at the time of menu planning:
 Legal requirements – hospitality law is a legal and social practice related
to the treatment of guests. The concept of legal liability, hospitality laws
are intended to protect both hosts and guests against injury, whether
accidental or intentional. Service A plate firm has to ensure that it follows
hygiene regulation and food preparation etc. all kind of regulation. This
will help in minimising complex situations at workplace
 Budget: It is considered as another important factor that must be
considered by the firm while menu planning
 Needs of consumers: It is essential to know what kind of consumers will
take part in event.

Ergonomic consideration for conference
 Ergonomics considerations can be defined as systematic process that helps in minimising the risk
factors. It is also known as adequate utilisation of space and skills so that risk of managing
conferences can be minimised significantly. There are various aspects that are included in
ergonomic consideration:
 Environment quality: It is essential for Service On A Plate company to improve quality of
atmosphere at the conference place
 Audio- visual consideration: It is another important aspect of ergonomics consideration,
Service On A Plate company has to ensure that it makes arrangements of special effects while
giving presentation at stage.

CONCLUSION
 From the above study it can be concluded that guests expect good space and food.
Companies are required to consider their needs and accordingly have to make
arrangement sin event.
 Firms have to ensure that menu is designed as per the budget of event and
hygiene factors must be considered on priority.

REFERENCES
 Jones, M. L., 2017. Sustainable event management: A practical guide. Routledge.
 Ożadowicz, A. and Grela, J., 2016, June. An event-driven building energy
management system enabling active demand side management. In 2016 second
international conference on event-based control, communication, and signal
processing (EBCCSP) (pp. 1-8). IEEE.