Conference and Banqueting Management Report: HND Hospitality

This report provides a comprehensive overview of conference and banqueting management within the hospitality industry. It delves into various food production systems and styles, including cook freeze, cook and chill, table service, and assisted service, highlighting their applications in different event scenarios. The report then explores the essential factors for organizing off-site conferences and banquets, such as price considerations, guest management, and logistics. Furthermore, it examines planning considerations, particularly menu design, and emphasizes the importance of ergonomic factors in creating a productive environment for conferences and banquets, including screen arrangements, lighting, and other amenities. The report concludes by summarizing the key aspects of conference and banqueting management and their impact on the hospitality sector.

Cover Content
Introduction
Range of food production systems and styles
Organising an off-site conference or banquet
Ergonomic considerations
Conclusion
References

Introduction
Hospitality is one of the fastest and leading business
industry that overtakes all other industries by becoming
Global leading sector that attract customers by providing
range of attractive services. Conferencing and banqueting is
one of the organisations within hospitality sector in which
events and exhibitions are held in order to attract local and
international delegates. Radisson Blu Edwardian Grafton is
considered in this report.

Range of food production systems
and styles
Services to provide the food plays crucial role in the banquet
and catering industry. It depends on the size of hotel and
number of visitor that are coming to attend the meeting,
marriage or function. In context of the service on a plate they
provide all the essential amenities that is required to make a
function memorable which determines that organisation has
large number of venues.

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This helps them to satisfy the needs of customer through
offering different services to them. Some methods for food
production along with their services are given below:
 Cook freeze
 Cook and chill process
 Table service
 Assisted service

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Cook freeze is the method which helps an organisation to keep
fresh food for a longer period. In context of service on a plate
uses these style to prepare and manage food for marriage
function because it time consuming process along with large
number of guest are witnessed. So it is essential for
organisation to cook all food already due to which employees
provide quick service to guest.

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Another is cook and chill process which is a process in which
food is ready with significant temperature and then sealed
it. This is beneficial for the meetings as they held for long
hours or mid-day. So management re-heat food with help of
hot water and then serve them quickly to guest it helps to
save time and engage guest again to perform their particular
activities.

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To deliver the prepare food, table service is the effective
method through which an organisation serves or offer
delicious dishes to customer. These system states in guest
are seated in the selected and then order food to waiter or
waitress which serves demanded food to customers or
guest.

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The other category that executes by organisation is assisted
service in which guest has both option first is to collect
food himself from counters and another is that food is
served at their table. It is beneficial at time of
celebration like birthday, anniversary etc.

Organising an off-site
conference or banquet
To plan the menu of food for the event or activity it is essential for
organisation to divide needs according to the customers or individuals.
Some factors that are essential to consider for organising an off-site banquet
or conference is as follow:
Price- The budget that is decided for the conference impacts on preparation of
food, as it is important to keep records of price for various food items. In
an organisation their are wide range of products is present that is differ
from the prices.

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Guest- The term site includes different factors which
includes its size, number of guest, roof top
meeting and in ground gathering. It considered
that food is crucial part for organisation if the food
is not sufficient for all guest then it creates issue
for organisation and impact on its image.

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Logistics management- This category defines as
supply chain management which includes plan
and control the flow of goods and services to its
customer. For catering business, it is important to
coordinate between preparation and delivery of
food so that they provide effective food services
to its customers.

Planning considerations for
conference and banqueting
events
Menu refers to the list of food, beverage and drinks along with
their price that are offered by organisation to its customers.
In context of catering and banquet industry food menu is the
essential factor that impacts on business performance.
Further in context of service on plate, buffet menu is most
effective food menu as it includes breakfast, lunch and
dinner with large variety of food items. It includes
vegetarian and non-vegetarian foods for customers. So for
the welcoming of guest it is the essential course through
which delighted the customers as they received effective
services.

Ergonomic considerations
The conference event is recognised as annual meet
of the organisation in which there is brief
discussion about the performance of company. For
conference types of event it is essential to create
the environment which is light and simple and
includes all types of equipment and tool such as
laptop, speakers, lights are included that helps an
organisation to achieve their goals.

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Some factors are considered that helps to create
ergonomic environment for conference and
banquet is mention as follow:
Screen is essential factor for performing activities
of conference and banquet in an organisation. It
includes several factors like to utilize the whole
space through which guest will be arranged
together at similar place so that they all
participate in organisations activities. For these
event planner need to manage round table system
that make an arrangement of minimum ten sitting
together to bring zeal and seriousness in the
environment.

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The another part to enhance more productivity in the
organisation is that there is proper arrangements of
light, air and other amenities that creates healthy
environment in the hall or other place where the
event is happening. This includes several items
such as notepads, pens, water-bottles etc. to keep
guest refreshed and attentive which determines
that ergonomic are crucial part for the
organisation. Like in context of Conferences it is
needed by organisation to maintain serious
environment because discussion is more important
as it is related with the annual growth of
organisation.

Conclusion
As per the above mentioned report, it has been
concluded that Conference and banqueting
industry perform their functions within hospitality
industry and offer diverse range of services in
order to effectively satisfy consumers in best
effective manner. In this report numerous range of
quality measure techniques and tools are given
with the help of which respective organisation can
strengthen their workforce efficiency along with
overall development of organisation.

References
Rahimi, R., 2017. Organizational culture and customer
relationship management: a simple linear regression
analysis. Journal of Hospitality Marketing &
Management. 26(4), pp.443-449.
Marane, B., Asaad, Z. and Omer, A.O., 2013. Evaluation
of Hotel Performance Based on Financial
Management, Marketing and Operations and
Management Practices Issues: Case Study on Erbil
International Hotel. European Journal of Business
and Management. 5, p.20.
Varini, K., 2012. Revenue management for the
hospitality industry.

Thank-You