HND in Hospitality Management: Conference and Banqueting Presentation

This presentation provides a comprehensive overview of conference and banqueting management. It begins with an introduction to the industry and the services offered by catering companies. The core of the presentation explores various food production systems and styles, such as cook-chill and sous vide, relevant for conference and banquet events. It then delves into critical factors for off-site events, emphasizing Hazard Analysis and Critical Control Points (HACCP), staff utilization, and organizational responsibilities. Key menu planning considerations, including legal requirements and entertainment options, are discussed. The presentation also covers ergonomic considerations such as environment quality, audio-visual setups, and space utilization techniques. Finally, it concludes by summarizing the key points and referencing relevant academic sources, offering a practical guide to the management of successful conferences and banquets.

CONFERENCE AND BANQUETING
MANAGEMENT

TABLE OF CONTENT
Presentation will include
• Introduction
• Food production system and styles
• Factors to consider off-site conferences or banquet
• Key menu planning consideration
• Ergonomic consideration
• Conclusion
• References

INTRODUCTION
• The banqueting and conference industry is regarded to offer the services to consumers
of event management the company.
• This presentation is based on “Service On A Plate” who give catering services for
events, conferences and banqueting.
• Presentation will explain the range of food production system and styles for given
conferences or banquet.

Range of food production system and styles
Food production system for conference or banquet event:
Cook Freeze: Blast freezers have highly launched with success
into catering services.
The capability to freeze cooked dishes and made foods, as clear
from storage of chilled foods in refrigerators or already icebound
products in-depth freeze.
Sous Vide: It is kind of cook-hill which is mixture of vacuum
sealing in plastic bags, cooking through steam and then quickly
cooling and chilling.
The aim is to justify kitchen process without having harmful
impact on quality of single dishes.

Different factors to consider off-site conferences
 There are different factors which are considered while conducting the off site events at
conference and banquet. The factors that are discussed below will follow such as:
 Hazard Analysis and Critical Control Points (HACCP):
 It is the main issue while conducting off site conference and banqueting events. “Services
on A Plate” utilizes this method show certification to consumers which manager of
company loyalty and seriousness in their events along with it. The food and beverages
made or prepared through firm safely and authenticity.
 Utilization of Staff:
 This involves the usage of skilfulness of workers to their fullest in the organization. The
“Services on A Plate” utilizes different techniques in which offer training to their staff
members. The firm controls their duties on regular basis, so that they can learn knowledge
of all areas in the event.
 Organization controls responsibilities with task availability during off site conferences or
banquet events. Therefore, this element does not waste their time and shows their workers
in effective one.

Key menu planning consideration
The menu planning is important to whole management of
conference. It can interact everything about whole
functions. It drives image, quality, conception and
overall mission . There are many factors which are
considered in planning of menu while organizing the
events.
Legal Requirement:
Before key menu planning by the “Services on A Plate”
that they require considering all the legal needs which
are essential for organize of event. The legal requesting
in relation to quality of food ingredients, safety of food
etc.

To be continued..
Entertainment required:
Various firm utilizes many kinds of entertainment for their guests in relation to attract them
towards events organized by “Services on A Plate”.
The selected catering company discover different new chances while organized off site event of
conference and banqueting. The entertainment programs or services involves Whisky bar, disco,
photo booth, fire works and so on.
These kinds of services will aid to attract the more guests as well as increasing their experiences
towards the “Services on A Plate”.

Ergonomic consideration
 Environment quality:
 It is the most important ergonomic consideration in which “Services on A Plate” utilizes the
venue according to wants of their guests. This involves well-handle atmosphere, clean and
hygienic which are proper improvement, excellent condition and so on.
 The appropriate space requirement of consumer also taken into consideration for preparing of
appropriate plan.
 Audio-visual:
 It is the most important ergonomic consideration in which “Services on A Plate” in which they
utilize and tested sound and lighting of many times before conduct of an event. The firm
increase their events or meetings by unique impact on lighting.
 The video projection is also allowed during large events of conference and banqueting as per
consumers needs and perceptions. Firms also utilizes various devices of sound and lighting in
events.

To be continued..
 Space utilization technique:
 This technique refers to seating planning of guests which is most important ergonomic
consideration while conducting the events. Therefore, “Services on A Plate” make sure at
management of seating appropriately during the events.
 Also, company take care of their guests in relation to seating comfortably which conducting and
executing banquet and conference.
 It is the essential to consider the ergonomic considerations. This event needs many of things to be
handled such as video equipments, layout and overall design. All this can be created according to
consumer needs and environmental elements.
 The management can not harm the atmosphere in the kind of pollution. These considerations are
based on offering flexible and accessible meeting place. There are many ergonomic
considerations for “Services on A Plate”.

CONCLUSION
 This presentation has summarized that different food production system and styles such
as cook-chill, sous vide and buffet presentation which follow selected conference or
banquet.
 It can be concluded that different factors such as consumer taste and preference, legal
requirement which considers in menu planning in the event.

REFERENCES
 Kozai, T., Niu, G. and Takagaki, M. eds., 2015. Plant factory: an
indoor vertical farming system for efficient quality food production.
Academic press.
 Gustafson, D. and et.al., 2016. Seven food system metrics of
sustainable nutrition security. Sustainability. 8(3). p.196.
 Grey, S. and Patel, R., 2015. Food sovereignty as decolonization:
some contributions from Indigenous movements to food system and
development politics. Agriculture and Human Values. 32(3).
pp.431-444.