Conference and Banqueting Management - HND Hospitality Management

This report delves into the multifaceted aspects of conference and banqueting management within the hospitality industry. It covers various food production systems such as Sous Vide and Cook Chill, and service styles like buffet and family service. Key considerations for offsite events, including staff utilization, equipment management, HACCP implementation, transport, parking, and entertainment, are discussed. The report also highlights essential menu planning elements, emphasizing customer preferences, composition guidelines, financial resources, and legal requirements. Furthermore, it assesses ergonomic considerations crucial for successful events, focusing on environmental quality and space utilization. The report concludes by underscoring the importance of financial resource management and the adoption of quality review techniques in the banqueting and hospitality sector. Find more solved assignments on Desklib.

CONFERENCE AND BANQUETING
MANAGEMENT

TABLE OF CONTENT
 Introduction
 Main Body
 Conclusion
 References

INTRODUCTION
 The term conference and banquette management refers to a
business organisation that contains that performs their business
activities by organising various events such as weddings,
parties, etc.
 Conferences are designed to held a meeting of a group of
people. In this regard, banqueting and conferences are managed
and designed as per the needs and demands of customers.
 The major difference between these two is that banquette
includes large number of guests. On the other hand, the
number of guests in a conference is comparatively low.

suitability of a range of food production systems and styles
and food and beverage service styles for a given conference or
banquetDifferent types of food servicing systems that can be adopted
by a business unit of banquet and conference industry are as
under:
Sous Vide : If the business uses this method, it would cook
the food in plastic containers like pouches, jars, etc. the food
is being cooked with the help of water for 1 to 7 hours.
Cook chill : this system of food production is being used for
the purpose of chilling, storing, packaging and labeling the
foods for maintaining it for a long duration .

conti...
Food production styles :
Buffet style : this system is suitable for those
banquettes in which a large amount of people are
goinf to be served. In this style the food is being
placed on the table. Each guests are asked to serve
the food for themselves as per their requirement.
Food and Beverage styles :
Family service
Full Silver Service :

Factors to consider when organizing an off-
site conference or banquet
Different factors to be considered in off site conference and buffet system are as
under::
Staff utilization : Each human resource of the organisation should be organised
efficiently. Each of them must make understand their responsibility and tasks
completely.
Equipment : The catering service provider company needs to consider each
equipments along with its use in the business.

conti...
Hazard Analysis Critical Point (HACCP) : HACCP is an international frame-
work that works for reducing hazards from the food products such as physical,
chemical and biological hazards from human consumption foods.
Transport and Parking facilities : Transportation facility should be properly
managed. In case the event is being organized at off site venue as convenience of
food transport will help in successful completion of the event.
Entertainment : proper entertainment facility helps in engaging and keeping the
guests in the event till the dinner time.

Key menu planning considerations for
conference and banqueting events
For the purpose of planning menu, following factors area needed to be
considered by the company:
preferences and needs of Customers : each food imcuded in the menu must
be included in the menu must be as per the needs and preference of the
customers.
Composition guidelines : various factors such as layout, font size, font color,
card design, etc. must be as designed and planned properly. It helps in
attracting attention of customers.

conti...
 Financial resources : the card should be designed as per the financial
capabilities of the company.
 Legal requirements : there are some legal requirements that are needed to be
considered while planning menu card for banquet or conference. It needs to
be designed in such a way so that it could fulfills all the legal requirements
like nutritious value in the foods, maximum and minimum calorie, permitted
edible ingredient that also up to specified limit set by the law & legislation.

Assessing the ergonomic considerations for a
conference or banquet
Ergonomic is nothing but a process of arranging each operations and designing
overall working environment and equipments or products/ systems in such a
way so that they could be suitably used by people for which it has been
designed.
Major ergonomic to be taken into considerations for a banquet or conference are
as under :
Quality of environment : The banquet and conference arranging company needs
to manage the event with a good quality of environment .

conti...
 Quality of environment : The catering company needs to maintain a good
quality in the various facilities provided to the guests..
 Space Utilization : The banquet or the conference must be arranged and
planned to be organized in a hall or a place that contains sufficient space in
which all the guests could be managed properly.

Conclusion
 It can also be summarized that designing menu card and management of sufficient
availability of financial resources is also an essential element of the business
working in banquet and hospitality industry.
 It was also see that various catering businesses adopts quality and performance
review techniques for the purpose of analysing their own performance in various
business operations such as profit generation, service providing, customers
satisfaction, etc.

REFERENCES
 Conference and banqueting management–Assignment Example. 2019. [Online].
Available through: <https://studentshare.org/miscellaneous/1647336-conference-and-
banqueting-manageme>.
 Fortin, N.D., 2016. Food regulation: law, science, policy, and practice. John Wiley &
Sons.
 Lopes, M., 2016. The hospitality industry (Doctoral dissertation).
 Heyes, A., Beard, C. and Gehrels, S., 2015. Can a luxury hotel compete without a spa
facility?–Opinions from senior managers of London’s luxury hotels. Research in
Hospitality Management. 5(1). pp.93-97.
 Correct the formatting