HND in Hospitality Management: Conference & Banqueting Report Analysis

This report provides a comprehensive overview of conference and banqueting management. It begins with an introduction to the field, emphasizing the importance of creating memorable events. The report then delves into key strategies and operational issues, including administrative procedures such as function sheets, booking diaries, pricing and packaging, and discounting initiatives. It also addresses financial, legal, and marketing considerations, such as licensing laws and health and safety legislation. The report further explores function, etiquette, and protocol, covering religious and cultural guidelines, formal dinners, and seating plans. A significant portion of the report is dedicated to performance and quality review techniques used in the conference and banqueting sectors, including budget, food and drink, and decoration reviews. The report concludes by summarizing key takeaways and referencing relevant sources. The assignment is a report for a Higher National Diploma (HND) in Hospitality Management, specifically for Unit 13: Conference and Banqueting Management.

CONFERENCE AND BANQUETING MANAGEMENT

Table of content....
 Introduction
 Key strategies and operational issues
 Performance and quality techniques
 Conclusion
 References

INTRODUCTION
Conference & banqueting management has been related to the executive management of the
conferences either in the house and within the company for the clients of the organizations It
is all about the outgoing peoples which has been gone out for their ways and to make the
event of each and every size, and also truly memorable for all. This presentation will study
the key strategies an operational issues in effective management and also the performance and
quality techniques used by the C & B (Conference and banqueting).

Administrative procedure
 Function sheets
 Booking diary
 Pricing and packaging
 Discounting initiatives

Function sheets
This sheets belong to planning sheets which has been used for compiling the all informations
which is related to the particular events for one or more days. The coordinator of the function
has been prepared and distributed for the same in the advance for the upcoming weeks and it
has also discussed during the morning meetings of HOD(Charloux and et.al., 2016).

Booking diary
This term booking diary has been related to everything which has been booked by the
coordinator for the event such as the place, caterer, tents, sounds and lighting which is
mentioned in that diary for managing and coordinating with all the things.

Pricing and packaging
The competitive nature of the C & B business it to make imperative for knowing the
competitors in the value and pricing added to the programs. Furthermore, it needed more
flexibility in the banquets and conference packaging. This is enabled to decorate and design
the venues with the cultural touch and class.

Discounting initiatives
This discounting initiate has been offered and served as the mean of the attracting the new
customers. This is the need of placing the discount in the varieties of events which has been
organized It will involve the creation of the additional values of the such customization of the
events.

Financial, legal consideration and marketing consideration
 licensing laws
 Health & safety legislation

Licensing laws
The permission of the licensing is usually granted by the local and business councils which
has done in the UK. It is one of the most important to avert the disruption of the events which
has been obtained the relevant license of the events and it has been form the core of the
conference and banquet industry(Chibili, 2017).

Health & safety legislation
It is necessary to keep in mind the safety and security of the conference & banquet industry.
There is a standard of the people which should handle, serve public food, prepare, food and
drinks which is the core part of the C & B industry. It is important that employees are trained
with the professional passion for managing the events from conflicts and problems.

Function, etiquette and protocol
 Religious and culture guidelines
 Formal dinners
 Seating plans