Conference and Banqueting: Food, Service, and Ergonomics

This report provides a comprehensive overview of conference and banqueting management, encompassing various aspects of the industry. It begins by evaluating different food production systems, including cook-chill and cook-freeze methods, as well as moist-heat and dry-heat cooking techniques. The report then assesses diverse food and beverage service styles, such as English, cafeteria, plated/American, and pre-set services, recommending English services as the most suitable. Furthermore, it discusses crucial factors for organizing off-site conferences and banquets, including attendee numbers, event type, budget considerations, layout planning, equipment needs, and venue policies. The report also analyzes key menu planning considerations, emphasizing the importance of guest profiles, seasonal items, preferences, ethnic menus, event scheduling, comfortable setups, and regional menu options. Finally, it assesses ergonomic considerations, such as CAD packages, environmental quality, and management abilities, concluding with a summary of the conference and banquet industry's significance and operational challenges. The report includes references to support the findings and recommendations.

CONFERENCE AND
BANQUETING
MANAGEMENT
(Task 3)

There are various ranges of food production and styles that can
be used by conference and banquet industry. These are:
•Cook-chill production method: This system refers to simple but
advance food preparation which id designed for the purpose of
giving more flexibility in food services. The technique involves
full cooking of food and rapid chilling and then stored at room
temperatures.
Evaluate the suitability of a range of food production systems
and styles and food and beverage service styles

• Cook-freeze production method: It is a food preservation
method in which meals are prepared but partly cooked, and
then frozen to -20°C in a central kitchen. This method
preserves food up to eight weeks and can be reheat for eating.
• Moist-heat cooking: In this form of cooking water, liquid or
steam is used for transferring heat to food. Examples; boiling,
stewing, pot roasting, simmering.
• Dry-heat cooking method: In this method food is cooked
using air or fat. These are broiling, roasting, grilling, pan
frying and deep fat frying. Food cooked in this method is rich
in flavour due to caramelisation.

There are different Food and Beverage service styles that can be
used by event companies for conference or banquet. These are:
• English or Family Style Services: In this form of services large
plates or bowls are filled with foods in the kitchen and set out on
the dinning table of servers. The guest serves themselves and
pass down the food to each other.
•Cafeteria services: The guest are served by servers or chefs
from behind the buffet line. This way to control the portion size.
In this system guest stand in line. And wait for their turn.

• Plated/ American Style: Guest are seated and foods is pre-
portioned in the kitchen and arranged on plates and served by
the servers from the left. This most common, functional
economical and efficient type of services. But, if meal is
prepared earlier then it can loses it colour and culinary
qualities.
• Pre set services: In this method food is already on table
before it is consumed by the guest. Those food items are pre-
set which maintains their culinary qualities.
The best style of serving food and beverages would be English
Services for any event or occasion.

Discuss factors to consider when organising an off-site
conference or banquet
There are certain factors that should be considered while
organising an off-site business meetings or banqueting which are
as follows:
•Expected Number of Attendees: It is important to have a proper
list of number of people attending this event. This would help
manager to properly accommodate the attendees in the event.
Further, it would help event planner on how to utilised the space
that provides comfort and satisfaction to client.

• Type of Event: The manager should have a proper knowledge
of about the type of event that is been organised. Events like
shareholders meetings, press conference and other formal
affairs requires different type of space in compare to casual
gatherings like theme parties.
• Budget: This is an important task performed by the event
organiser. It involves making of detailed list of all the required
items like, food and beverage expenses, equipment rental,
staffing needs, facility cost and payment options to be
provided to the client.

• Layout: Factors like, seating arrangements, space layout or
signage make a great impact on the event. It should be
properly planned according to the event.
• Facilities and equipment: The event manager should properly
evaluate all it equipment's while planning for a conference
meeting or banquet. It is important to make a detailed list of
all the necessary equipment's. It will help in avoiding chaos at
work.
• Venue Policies: The planner should be well aware of the
terms and conditions of venue. Manager must have knowledge
about licensing law which is been applied at location

Analyse the key menu planning considerations for conference
and banqueting event
There are some factors that should be consider while planning a
menu for banquet and conference. These are:
•Analyse Guest profile: For planning a menu for any event or
conference the manager should study the guest profile. This
would help him to assist type of menu that will be suited to the
visitors.
•Provide Seasonal items: The organiser must provide seasonal
food items in menu this would be liked by all the visitors and it
will be suited according to the environment.

• Know about the preferences: To easily plan the menu for an
event organiser should considered the preferences of the guest or
visitors. This would help to save time while preparing the menu
and further, it will provide satisfaction to client.
• Consider the Ethnic Menu: The menu should includes the ethnic
dishes of the country or location where the event is been
organised. It will provide more choices to the visitors to choose
from the menu.
• Event Scheduled: It refers to scheduling of activities according to
the time for an event like, meeting, conference, banqueting, etc.
This should be considered while planning for menu.
•

• Comfortable Set- up: The room where food will be served
should be comfortably set up for the visitors. It would assist in
providing better food services style and create an impression
on participants and client.
• Add regional Menu: The attendees will prefer to have rich
cultural menu of the country or location where event is been
organised. The manager should add the local dishes of that
destination to their menu.

Assess the ergonomic considerations for a given conference or
banquet
The Ergonomic Consideration for conference or banquet are;
•Computer-Aided Design Packages (CAD): This process
replaces manual drafting with computer or automated process. It
helps in achieving speed and provides greater accuracy to
assigned task.
•Quality of the environment: It is an important aspect as it
provides a competitive advantage to the company. Further,
customers are attracted by the quality of services and reward firm
with loyalty and revisit to the company.

• Management ability: The manger and its team managed all
the activities of event. Thus, it is important to have efficient
team who works properly and meet the demand and needs of
client. They should evaluate the performance of employees
and if there is need of any training then provide them to
employees.

CONCLUSION
This report concludes that conference and banquet is a important
industry in UK. It provides support and boost the economy of
united Kingdom. It is the largest industry and thus have wide
scope. Though, there are certain operational and administrative
issues occurred in the effective management of this industry. The
employees play a crucial role in this sector thus, it is important to
evaluate their performance.

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). p.32.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I. S.,
2018.Food and beverage management. Routledge.