Conference and Banqueting Management Analysis for Lime Wood Hotel

This report provides an evaluation of conference and banqueting management at the Lime Wood Hotel, focusing on the suitability of various food production systems, styles, and service approaches. It discusses factors considered when organizing off-site conferences and banquets, including event type, participant numbers, location, budget, and venue policies. The report analyzes key menu planning considerations, such as food presentation techniques, nutrition, and employee capabilities. Furthermore, it assesses ergonomic considerations within the Lime Wood Hotel to minimize physical efforts and discomfort. The analysis draws upon references in food and beverage management, organizational culture, and pragmatic constructivism to support its findings.

Conference and
Banqueting
Management
TASK 3

3.1 Evaluation of the suitability of a range of food
production systems, styles and food and beverages
service related styles for the Lime Wood Hotel
• This is an essential aspect for every hotel industry that to
prepare and provide proper food for every customer
whether he or she is vegetarian or non vegetarian in the
perfect manner.
• This will be communicate with everything of the entire
operations. The management team of this hotel has the
different approaches for providing the food and beverages
in conference or banquet.

Cont.…
This organization are operates its business with follow some
services that are according to their customer preference :
• Catering Services – this type of services mostly provides
in every hotel organization and this is for the specific
program or for an event. They are makes food and serve
to the guest and host in the perfect manner.
• Room Services – it is generally provides for those people
who preferred to eat food only in the room or alone.

Cont.…
• Bar Menu – in this point, the
whole services and their
products or services written
down in that card.
• Buffet Menu Services – it is a
specific service and this is only
for special and selected clients
who recommend this service.

3.2 Discussion about the factors that are considers
when organizing an off site conference and banquet.
• In this industry, there are requirements of every company
for attracting more customers towards the business and
this will increase the profit of the organization.
• To organizing an off site meeting or conference, there are
many things to be considerable and these things should be
same as required for clients. Every customer must have
their own preferences according to their choice and their
team member.

cont.…
To attracting more customers, a company should follow these things to
arrange the off site conference or banquet :
• Event type – For organizing the off site event or meeting the first for most
important thing is to choose the event type weather it will be formal or informal. In
this point, there are many events like press conference meeting, shareholders
meeting and board meeting. Such type of events are needs preparation.
• Numbers of Participants – it is also an important thing because it decides how
much place requires.
• Area – this is a point that are decided by all members who are participants in that
event because the place of event should be know by everyone for their
transportation.

Cont.…
• Meeting Budget – in this point, all expenses are covered
and it is pre decided by the head or owner who arrange
this event or meeting. There are a compulsory point is to
make a list of all possible expenditures like rent of
appliances, food and beverages expenses, office services
and all expenditures which are required to arrange a
quality meeting.
• Policies for Venue – in every organization and hotel,
there are several rules and policies according to their
suitability. So for this reason it is also an essential thing to
cover when organizing the off site conference and

3.3 Analyzing the key menu planning that considerations for
the conference and banqueting events.
• In the hotel and restaurants, there should be makes a
proper menu planning in this sector. In this planning there
are followed a standard procedure which should be follow.
This is starts from the choosing of different foods,
ingredients, components and raw material for best quality
outputs.
• For all this procedure, there is a manager who makes a
list of all these things and manage according to him. The
menu should contain every thing which is required for
servicing and it will be attracting customers.

Cont.…
• Food presentation technique – it is an important thing
to do by every organization for attracting new customers.
It is the responsibilities of staff member and employees of
that particular company to make food and serve in the
best manner.
• Nutrition – this thing is use in food making and maintain
the quality of food and beverages. It should be accomplish
by the kitchen employees.

Cont.…
• Employee capabilities –
this point is use in various
function and this show the
skills and talent of the
employees and staff
members. Every
organization have numbers
of employee for providing
better services to their
clients.

4.1 Assessment of all ergonomic
considerations for the Lime Wood Hotel.
• Ergonomic considerations for this industry is referred to
minimising the physical efforts and discomfort.
• In the context of this point, this is important to make new
products and services for attracting new customers.
• This is the responsibilities of designing and evaluation
every services, system and products.

References
• Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist
Perspective on Sensemaking in Management Control. A Philosophy of
Management Accounting: A Pragmatic Constructivist Approach, 21, p.260.
• Rahimi, R., 2017. Organizational culture and customer relationship
management: a simple linear regression analysis. Journal of Hospitality
Marketing & Management, 26(4), pp.443-449.
• Davis and et.al., 2018. Food and beverage management. Routledge.
• Owusu-Mintah, S.B. and Dacosta, F.D., 2017. A study of events organised
by hospitality industries in Accra, Ghana.