Report on Conference and Banquet Management: The Role of Food

This report discusses the critical aspects of conference and banquet management. It includes the planning, the importance of food and services, and the role of the restaurant industry. The report also looks at the important factors in the food industry, such as service quality, food quality, and the customer experience. The report also includes information about the ergonomics of the food industry and how the design of the workplace can impact the customer experience. The report is a great resource for students of business management and hotel management.

Conference and Banqueting
Management
Task 3

3.2 Discussing factors to consider when organizing an off
site events of conference and banquet.
• Type of Event – for any off site event organising first thing is come about type of event.
• Number of Attendees – the second major considerable thing is finding numbers of attenders so that
facilities and services are according to them.
• Location – it is an important thing to determine where the meeting will be held.
• Budget – it is also an essential thing to cover in off site event organising.
• Venue Policies – this is also a measurable factor because it is read by everyone who attend that
conference's rules and policies.

3.3 The key menu planning considerations for
such events.
• For planning of menus, it is considered that this is according to the preferences of
clients and this menu is fresh and safe in all aspects. The customer eats this food
happily, they will give more establishment and this will increase the profit of the
company.
• Clients who take our services, they told about it to their relatives and friends so this is
one of an important thing and by using this a company increase their sales and goodwill.

Cont.…
Maintaining the quality of service and food some important factors are
considerable:
• Skilled Employee
• Presentation of Food
• Nutrition

4.1 The ergonomic considerations for Service
On A Plate.
Ergonomic is considered as work science and it is focused on making new
things that are user friendly and comfortable for everyone in utilization. In
other words it is an essential thing and use for making user fit the product. It
is describing as understanding of human and other factors interaction. It has
responsibility of design and evolution of every product, system and services.

References
• Davis, B. and et.al., 2018. Food and beverage management. Routledge.
• Jaremen, D., Jędrasiak, M. and Rapacz, A., 2016. The Concept of Smart
Hotels as an Innovation on the Hospitality Industry Market-Case Study of
PURO Hotel in Wrocław. Zeszyty Naukowe Uniwersytetu Szczecińskiego.
Ekonomiczne Problemy Turystyki, 36(4).
• Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports
Complex. Archives of Civil Engineering, 62(2), p.77.

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