Strategic and Operational Management of Conferences and Banquets

This report delves into the strategic and operational issues inherent in conference and banqueting management. It examines critical aspects such as location selection, permission requirements, equipment management, and guest evaluation procedures. The report assesses various food production systems, including cook-freeze and vacuum packaging, and different food and beverage service styles like banquets and buffet systems. It also identifies factors influencing off-site events, such as equipment hire and staff utilization, alongside the importance of HACCP. Furthermore, the report explores menu planning issues, focusing on customer needs, budgeting, and marketing implications. Finally, it assesses the ergonomic considerations for event management companies like MGN, highlighting their use of facilities, equipment, and adherence to health and safety rules, supported by references to relevant books and journals.

Conference and Banqueting Management
TASK B

Strategic and operational issues in managing such an event
There are several issues that occurs in managing event. These are as follows :-
Location- A conference requires a specific location on which it can be
organised. If there is any change in location, then necessary arrangements has to
be done accordingly.
Permission- Before organising conference it is necessary to take permission of
local authority or concerned hotel. If not then it will create a problem. Then,
some other strategy has to be developed.

Cont..
Equipments – The equipments used in conference should be properly checked. Also, a back up
must be there in case of emergency.

An evaluation of the performance and quality review techniques used
Guest evaluation procedure- this will help in taking the feedback of guest
regarding whether they were satisfied with services or not. Also, in this the
process through which services are delivered can be evaluated. This will help
in making changes while providing services.
Venue appraisal – this will help in analysing how the location of venue has
been chosen. If more people have visited then expected it means venue
location selected is perfect.

Cont..
Profit realisation – It is the main performance review method. In this the profit
generated from event can be calculated with expected. If more profit is
generated it means event is successful and if not then weak areas must be
identified.
Closed loop evaluation method – In this event performance can be evaluated
by setting standards and then comparing them after the completion of event.

Evaluate the range of food production systems and food and beverage
service styles
There are different types of food production systems that is as follows :-
Cook freeze – it is a system in which food is cooked and then frozen to
temperature in minus 20 degree Celsius. In this food can be preserved up to
eight weeks. It is then served to people by reheating it.
Vacuum packaging – in this the cooked food is packaged and vacuum is filled
in it. This is done to protect food from getting spoiled. Food can be consumed
until vacuum remains in it.

Food production styles
Banquet- it is a style in which food is served to people in a round table.
Generally, it is implemented in banquet hall.
Buffet system- in this style a self service food system is there. In this stall are
placed in systematic way. Basically, it is done for lunch or dinner purpose.

Factors influencing an off-site event
Equipment hire- in this the equipments that are required to organise event may
be determined incorrectly. This will restrict in organising event off site. Also,
it can lead to rise in cost.
Staff utilisation – this is the main factor that can influence in off site event. The
event manager may not know how to utilise the staff that is hired.

Cont..
HACCP- A proper analysis of hazards and its potential impact should be done
otherwise it can lead to serious consequences.

Menu planning issues
 Firstly customer needs must be identified in menu planning. It is because it
will help in writing dished name in menu.
 Second is budget should be decided that what means which pricing the
dishes. It must be according to the competitors pricing and affordable to
customers.
 Third is marketing implications. Menu should be developed as per
marketing trends. It should contain proper dishes on each page.

Assess the ergonomic consideration of MGN events
This company provides various types of event management services to
customers. It includes conference, wedding, music concerts, etc. MGN uses
hotels and banquet halls for organising events. Also, they are having effective
audio and video equipments, computers, etc. that helps in making attractive
presentations. The company effectively follow the health and safety rules to
ensure people safety.

REFERENCES
Books and journals
Wood, R.C. ed., 2017. Hotel Accommodation Management. Routledge.
Inkson, C. and Minnaert, L., 2018. Tourism management: An introduction.
Sage.
Tempest, I., 2015. Planning for Tourists and Residents in an Historic
Destination–York UK. Planning for Tourism: Towards a Sustainable Future,
p.88.
Sao Joao, E.A., Spowart, J. and Taylor, A., 2016. Facilities ensure sustainability
in golf clubs in Gauteng.