Conference and Banquet Management Unit 13 Report - HND 2019

This report focuses on conference and banquet management within the hospitality industry, particularly in the UK. It explores the scope and size of the conference and banquet sector, examining factors driving development and influencing its overall progress. The report delves into various aspects, including food production methods like on-site and centralized systems, service styles such as a la carte and catering services, and factors crucial for organizing off-site conferences, such as location and parking. It also covers menu planning considerations, emphasizing the importance of the right food combinations and production systems. Furthermore, the report discusses ergonomic considerations for conferences, including space utilization and audio facilities. The conclusion highlights the significance of effective management in maximizing revenue from events. The report references key texts and journals in the field, providing a comprehensive overview of the subject matter.

CONFERENCE AND
BANQUETING
MANAGEMENT

TABLE OF CONTENT
• INTRODUCTION
• TASK 2
• CONCLUSION
• REFERENCES

INTRODUCTION
• Hospitality industry provides essential services for travellers whether they are on move for reason of
necessity.
• Conference and banquet are two most of the crucial part in hospitality industry. Hospitality industry plays
role as to serve guest profitably by delivering the lasting experience and in this both conference and
banquet services are vital.
• It is comprised of professional events, activities and programme that are organised for the companies.
• The present report is based on business activities of Conference and Banquet. Therefore, report will cover
the following things as scope and size of conference and banquet industry, factors that bring development
and factors that influence the overall development.
• Lastly, report will focus over 4Ergonomic considerations for conference

3.1 Suitability of range of food production methods and styles and food and beverage services
styles for conference
• Types of food production system for business conference-
• On-site kitchen- On site kitchen is one of the food production method which is used
by Service on A Plate for business conference. According to this system, food is prepared
or cooked by food production team and chiefs of company at place decided by customers.
• Centralized food production system- According to this system food for business
conference is prepared peripherally in the different locations and after accomplish
cooking meals is transported to sites where business conference has been conducting.

CONTINUED…
• There are many kinds of the services style that are defined in the below contexed manner as
are-
• Ala carte- It is the style in which items are brought by the status as per the customer order.
• Bar menu- This is menu for the drinks and also inclusive of the selected food menu that can be
chosen as part of the contract.
• Room service- It is defined as method that provide orders as per the choice of the customers inside
the room.
• Catering service- It is the service in which specific events and program can be conducted for the
consumption by getting the logistics.

3.2 Factor consider when organizing off
site conference
• There are number of components that will affect at time of selecting conference banquet and this defined in following manner
as are-
• Location- This is one of the primary factor that has huge impact on choosing banquet for conferences. Thus, it is crucial to
select the best banquet that can assist in facilitating people to come and attend program. Hence, better place should be selected
so that people come and enjoy the program.
• Parking facility- It is another major factor that affects the banquet services. If there is no facility for parking that it will affect
the site of banquet. Due to unavailability of space many attendees back to their home. It is typical to park the vehicle in
surroundings where the programme is held.
• Capacity and minimum- Comfortable room will be booked so that each people will get proper facilities of room. If the proper
facility do not provide than it will be typical for enterprise to organise the event. These components will impact the
arrangements that is being done for organising event.

3.3 MENU PLANNING CONSIDERATION FOR BANQUETING AND
CONFERENCE EVENTS
• The planning and the right menu make lot of difference among the customers. Hence,
food that is offered and presented must have the right combination of non-vegetarian and
vegetarian items and this must be designed as per the type of occasion.
• Henceforth, the components that affect the menu, food selection and production system
are as type of contract, level of event and combination that aids to defined the better and
effective menu options.
• This is crucial for hotel enterprise to keep check on the quality, hygiene and safety of
internet as well as external customers for the company.

4.1 ERGONOMIC CONSIDERATIONS FOR
CONFERENCE
• An ergonomics process defines as systematically identify and minimise the ergonomic
risk factor. This is termed out as scientific discipline that is concerned with the
understanding of the interaction among the human and other elements of the system. This
is needed to be conducted in order to optimize the well being of the human and overall
system performance. Thus, its defined in following manner as are-
• Space utilisation technique
• Quality environment
• Proper availability of audio facility

CONCLUSION
• Hereby, it can be concluded that conference and banquet management services are crucial
within United Kingdom. Thus, manager of this sector is responsible for maximising
income from events, conferences and banquets. The present report is based on the
business activities of Conference and banquet services industry.
• Furthermore, report will cover business activities as PESTLE analysis that aids to identify
the development within the enterprise, differed range of food production methods and
styles and food and beverage services and quality and performance technique has been
defined in terms to manage effective services within enterprise.

REFERENCES
• Köppel, J. ed., 2017. Wind energy and wildlife interactions: presentations from the CWW2015
conference. Springer.
• Sethi, N., Laurie, G.T. and Harmon, S.H., 2016. International academic conferences:
Significance and legacy of the 13th World Congress of the International Association of
Bioethics. Medical Law International. 16(3-4).pp.105-114.
• Saiki, T and et. al., 2019. On-site observational learning in faculty development: impact of an
international program on clinical teaching in medicine. Journal of Continuing Education in the
Health Professions. 39(2).pp.144-151.

Thank You