Conference and Banqueting Management (Unit 13) Report - HND

This report, prepared for a Higher National Diploma (HND) in Hospitality Management, focuses on conference and banqueting management, specifically Unit 13. It begins with an evaluation of food production systems and food and beverage service styles, emphasizing the importance of effective planning for successful events. The report then examines factors influencing off-site conferencing and banquets, including location, parking, capacity, and services offered. Key aspects of menu planning are addressed, considering budget constraints and feasibility. Finally, ergonomic considerations, such as space utilization and audio facilities, are discussed. The report includes a list of references to support the information provided, highlighting the practical application of management skills in the hospitality sector.

Conference and banqueting
management

Table of Content
• Evaluation on suitability of range of food production system and food and beverage
services styles
• Factors that will influence the off-site conferencing banquet
• Key menu planning
• Ergonomic considerations
• References

3.1 Evaluation on suitability of range of food production
system and food and beverage services styles
• Food service system is one of the key factors that can influence
success of any event in management programme.
• If the food and catering service is not up to the market then
program can surely fail.
• Thus, food production system, process, style must be planned
effectively and efficiently so that service facilities has no
discrepancies

3.2 Factors that will influence the off-site
conferencing banquet
• There are various factors that will affect while selecting a
conference banquet are as follows:
• Location
• Parking
• Capacity and Minimums
• Services

3.3 Key menu planning
• Menu of the event is being decided based on the availability of
people that is being required to come up and attend the event
• The menu is being decided by setting up the budget for each and
every event in the company
• This will help in providing various forms of feasibility in the
menu that is being planned so that it will facilitate the event

4.1 Ergonomic considerations
• Space utilisation technique
• Quality environment
• Proper availability of audio facility

References
• Ernst, G and et. al., 2019, April. VerifyThis–verification competition with a human
factor. In International Conference on Tools and Algorithms for the Construction and
Analysis of Systems (pp. 176-195). Springer, Cham.
• 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 academicconferences:
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