Conference and Banqueting Management (TASK 2) Report Analysis

This report provides an overview of conference and banqueting management within the hospitality industry, emphasizing the sector's growth and the importance of providing quality services. It evaluates the sustainability of food production systems, including cook-freeze and cook-chill method...Read More

Conference and
Banqueting
Management
(TASK 2)

Table of Content
Introduction
Evalute sustantiality range of food production system
Factors to consider off-site conference and banquet
Menu Planning
Ergonomic Consideration
Conclusion
References

Introduction
In the twenty first century, hospitality is fastest growing industry in the open market
place. By providing unique and quality services to the potential customers they are
able to gain huge profit. This includes services like, theme park, cruise line,
transportation, food and drink, event planning, accommodation, lodging etc. by doing
such services this sector is widely attracting large number of customers which is a
positive sign for the firm. In hospitality industry conferencing and banqueting is a
part of it in which exhibitions and events are conducted to pull potential customers
(Aldebi, and Abdulhassan, 2017).

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Evaluate sustainability range of
food production system
Conference and Banqueting is the facility which is provided by hotel industry for their
potential customers. In which small, medium and large seminar and meeting are
conducted and are providing best services to their customers. Around 1.5 million
people are working in this industry and are coming up innovative idea on
continuous basis. Also, forty six thousand outlet are there across the globe and are
framing tactics to gain competitive advantages in the global market.

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By adopting this in the working premises enterprises is able to keep food fresh and
healthy for longer time duration. According to service to plate they conduct cook
freeze so that food can be cooked in advanced and emerging needs of them can be
fulfilled accordingly. By doing so staff members are able to serve guest food quickly
and easily

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Cook and chill process: In this case, the food is prepared in advanced with needed
temperature and are sealed packed again. By doing so banqueting staff members
are able to serve the food easily and quickly to the guest. This method saves time
and the participants are back to work again.

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Table service: This is another method which is widely used by conference and
banqueting staff members when an event or meeting take place. This is one of the
essential method by firm offer delicious dishes to the visitors and are able to build
goodwill in their eyes. In table services the client order their food as per their
requirements and accordingly food is prepared for them and their needs are fulfilled.

Factors to consider at the time of
off-site conference and Banquet
In order to plan menu for conference and banqueting it is mandatory to keep
eye of the visitors demands and preferences. By doing so set objectives can
be attained in the market. Below are some of the points explained as:

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Price: The set prices of the goods helps the Radisson Blu Edwardin Grafton to attract
customers at a large scale. By which huge revenue can be generated at a large scale.
Budget which is decided for the conference directly impact the preparation of food.
There are wide range of products in a firm and accordingly prices are set.

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Guest: To satisfy the guest as per their needs Radisson Blu Edwardin Grafton determine
various forces such as, ground gathering , roof top meeting, size, number of guest
etc. In conference and banqueting industry food is the main core element and this
need to be fulfilled accordingly so that goodwill can be raised. If in case business is
unable to meet the requirements it directly creates negative image which is a negative
sign for the company. (Inkson and Minnaert, 2018).

Menu Planning
In banqueting sector framing menu is a big challenge which is faced in the market.
Effective menu helps the business associates to place large orders so that huge profits
can be attained in the cut throat competitive world. In regards to service on a plate
buffet menu is assumed as one of the most best breakfast, lunch and dinner as it
covers large segments of food items. (Owusu-Mintah and Dacosta, 2017). By doing
the visitors are made satisfied with the demand and wants and tough competition is
created for others in the market place.

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Ergonomic Consideration
Every year conference event is conducted in which complete discussion about the overall
performance of administration is discussed. By doing tactics are farmed to overcome
the loop holes so that effectively and efficiently set objectives are accomplished. For
the meeting pleasant environment is created along with necessary tools and
techniques need in the conference. Speaker, lighting, laptop, dashboard etc. are some
of the need tools in the meeting.

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Air-conditioning: The conference hall should have air conditioning so that
suffocation does not take place and easily meeting can be carried out. Proper space
need to be arranged for the meeting so that people can easily participant in the
event. When proper air conditioning is carried out guest feel comfortable and
relaxed and are able to focus on meeting or seminar. (Kosmieja and Paslawski,
2016).

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Lightening and sounds: There should be proper lightening and sound facility in the
conference hall so that effectively the presentation can be carried out in the event.
Lack of this facility creates negative impression in the minds of the customers and
guests lack interest in the meeting. By appropriately arranging lightening and sound
system guest can be attracted towards the meeting for longer time duration.

Conclusion
From the above mentioned it can be summarized that Conference and banqueting
industry execute their functions within hospitality business and are successfully
serving diverse range of services. They provide unique and innovative services in
order to effectively satisfy consumers in best way. Here, several techniques and tools
are explained as this helps the respective organization to stronger their productivity
level of business.

References
Aldebi, H., Ali, N. N. H. and Abdulhassan, S.H., 2017. Evaluating the Dimensions of
Service Levels in Chain Hotels: From the Perspective of Top and Middle
Managements (An Empirical Study in Jordan). International Journal of Economics
and Finance. 9(12). pp.32-43.
Berridge, G., 2015. Event experiences: design, management and impact (Doctoral
dissertation, University of West London).
Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event
industry: A case of Malaysia. MOJEM: Malaysian Online Journal of Educational
Management. 3(1). pp.1-17.

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