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 methods, and table service. The report highlights factors to consider for off-site conferences and banquets, such as pricing and guest preferences. It also delves into menu planning, discussing buffet menus, and addresses ergonomic considerations like air conditioning, lighting, and sound systems. The conclusion summarizes the key elements of conference and banqueting, emphasizing the importance of innovative services and techniques to satisfy consumers. The report incorporates references to support its findings.

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).