Analysis of Conference and Banquet Industry: Operational Issues

This report provides an overview of the conference and banquet industry, focusing on operational issues and factors influencing its development. It examines the key aspects of organizing both on-site and off-site events, including venue selection, contract management, and essential services such as accommodation and food and beverage. The report delves into menu planning considerations, emphasizing the importance of guest profiles, preferences, seasonal food items, and diverse menu choices. Furthermore, it assesses ergonomic considerations for employees, highlighting the significance of communication skills, computer proficiency, employee commitment, teamwork, and leadership in ensuring successful conference and banquet operations. The report also touches on the importance of comfortable room setups, food presentation, and beverage options. The report concludes with a list of relevant references.

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INTRODUCTION
Banquet and conferencing industry is one of the fastest growing industries. Thus,
this sector has divided in mainly two groups such as banqueting and conferences. Herein,
conference will be taken into place at time of formal, official events and other activities. On
the other hand, banquet facility is mainly concentrating on the family functions, special
occasions etc. The main objective is to gain an understanding about operational issues
which can highly impact the success of conference and banquet sector (Kemp and Kuznik,
2018). There are various factors which can influence its development. The present report
will focus on the activities as nature and its various factors which are affecting its
development. In addition to this, scope, nature and scale of services are needed to be
focused. In this catering company as services on a plate” will provide this services for
events as are conferences and banquet.

3.2 Description on the factors to consider
organization and off site conference and
banquet.
In this term it can be said that in order to set the foo site conference or banquet, there are
several factors and it is need to be considered. Thus, all the factors are defined in the
following manner as are-
In this term, the first thing which should be considered is that there is need to have effective
selection of venue in terms to off site conference, theme of conference and guest profile etc.
by putting the suitable consideration over all these things one can able to select the best
venue for their conference (Harris and McCormick, 2017). In addition to this, after selection
of venue for event the organizer should take the initiatives steps in terms to have contract
with management
agency for effective management. There are various things as are food services, managing
the crowd, traffic, emergencies etc. The accommodation services and food beverages
facilities are need to be majorly considered. These things are need to be taken care before
and after the meetings.

3.3 Analyse the key menu in planning
consideration for conference and
banqueting events.
In this term, at the time of planning and selecting the menu or conference or banquet there are
some factors which needs to considered effectively. In this way, proper menu planning
consideration for banquet and conference are discussed in following manner as are-
■ Study about the guest profile- At the time of having selection of menu for conference or
banquet the organizer is need to considered the profile of guest before having selection of
final menu (Hammond, 2017). This, this kind of menu will be suitable as per the profile of
guest.
■ Knowing the guest preference- At the time of selecting the menu for event, organizer
need to consider the preference of guest. Under this, in conference there are large number
of guest available and entity is not able to each the all preference of all guest members.
■ Provide seasonal food items- in this, the organizer needs to provide the seasonal food to
people of the conference. This will be liked by the all guest.

CONTINUE…
■ Provide at vast menu choice- These things is need to be contained with the wast
number of choices. The event organizer need to take the initiatives steps in terms to
provide different food and it should not be on repetition basis.
■ Consider ethnic menu- In this term it can be said that the ethnic menu of culture and
destination is need to be included in the final menu.
■ Consider religious menu- In this it can be said that every culture must have differed
culture food. In this there are many people who comes from outside of country where
the conference is held (Fast, de Boer and Rowson, 2017). In this term, organizer need to
consider on culture food in their menu.
■ Event schedule- In this term it can be said that the menu selection plays essential role
in terms to events schedule time. Under this, it can be said that the menu in relation to
lunch, dinner and breakfast is not to be provided on repetition basis.

CONTINUE….
■ Comfortable room set up- In this term it can be said that the accommodation service is
need to be as per the comfortable level of guest. It is very helpful in terms to create the
better impression.
■ Final presentation of food- In this term it can be said that the when the food is served
to the client it is need to look more attractive so guest can be satisfied.
■ Beverage items- in this term, it can be said that the items in relation to beverage need to
serve before taking main course. In this way, there should variety in choice of
beverages.

4.1 Description on assess of the ergonomic
consideration for given conference and banquet.
In this term it can be said that the success of given conference or banquet facility is mainly
dependent over ergonomic consideration of employees. These things are need to be
discussed in following manner as are-
■ Communication skill- In this term it can be said that the in the conference centre
employees must have good communication skills with guest. They are able to
communicating with large number of guest (Fadley, Hussain and Pianetta, 2018).
■ Computer skill- In these days, whole world is depends over the technology. Without
using of modern equipments the entity cannot able to perform its activities effectively.
■ Commitment of employee- In this term it can be said that employee should sincere to
work. By doing this they can able to have full commitment with work.
■ Consistency of work- In this, the which is conducting by the employee should maintain
the consistency. This will be helpful in terms to manage work successfully.
■ Enthusiasm- in this term it can be said that the employees should perform their work in

CONTINUE…
■ Team work and group work- In this, it can be said that the success of any kind of
work is need to be dependent over team work. Moreover, conference and banquet
should manage their work by having division of employees into differed group.
■ Leadership style- leader must be capable of leading overall activities effectively. In this
success of team is dependent over the things than how work is need to be managed.

REFRENCES
■ Fadley, C., Hussain, Z. and Pianetta, P., 2018. LBNL/SLAC Conference Looks at New
Aspects of Photoemission with Hard X-rays.
■ Fast, J., de Boer, E. and Rowson, B., 2017. The influence of the importance of event
factors on meeting planner satisfaction: A case study of a theme park event
business. Research in Hospitality Management.7(1). pp.27-38.
■ Hammond, A.J., 2017. A Descriptive Analysis of Stadiums as Non-Sporting Event
Venues: A Study of the Use of Football Stadiums in an NCAA Division I Athletic
Conference.
■ Harris, F. and McCormick, M.P., 2017. conference summaries.
■ Jones, C., 2018. 14th European Conference on Liquid Crystals in Moscow at the
ninetieth anniversary of the Fréedericksz transition.

Thank you