Conference & Banqueting Management: Food Production and Menu Planning

This report explores various aspects of conference and banqueting management, focusing on the suitability of different food production systems and styles, factors involved in organizing off-site events, key menu planning considerations, and ergonomic factors. It discusses service styles commonly used in hotels like the Hilton, such as Russian and French service. The report also addresses potential issues related to off-site events, including hygiene and storage, and emphasizes the importance of creative and innovative thinking for event success. It concludes by highlighting the need for careful planning and consideration of customer preferences in the conference and banqueting industry. Desklib provides access to this and many other solved assignments.

CONFERENCE AND
BANQUETING

Table of Content
• Introduction
• Suitability of a range of food production systems and styles
• Factors included when organizing an off-site
• Considerations the key menu planning
• Ergonomic considerations for banquet & Conference
• Justified off site issues to be considered
• Success of an event and identify issues
• Creative & innovation thought applied and ideas
• Conclusion
• References

Introduction
Banqueting and conferencing both are helpful for conducting
any event, seminar etc. In this presentation discuss about the
suitability of range of food production, services and the
styles. There are some factors related to the off site planning.
Hilton hotel make a plan related to preparing a menu for
guests.

Suitability of a range of food production
systems and styles
The system related to food service is the main component
that can impact on the success of any kind of event
programme. To create the positive impact it is necessary to
provide better and satisfactory food items and services. If in
case the catering and food services are not good, then the
event will definitely fail.

Continued...
Service style of Banquet- This kind of service is provided
in Hilton hotel and it is a big brand, so there are many
people coming for the purpose of attending a meeting,
events, conferences, birthday parties etc. This hotel mainly
provided services of Russian and French style to people or
customers of Hilton hotel.

Factors included when organising an off-
site
There are many factors or elements that has to be
included at the time of organising a conference and banquet
in order to conduct an event in United kingdom.
• Proper storage
• Keep food in the optimum temperature, so it can
be fresh.

Considerations the key menu planning
On the basis of Muchenje, (2011) that in Hilton hotel, there
should be various kinds of considerations for choosing the
proper menu for people those are attending the conferences
or any event. In the menu, there should be involved starters,
desserts and also main courses for the guests.

Ergonomic considerations for banquet &
Conference
Ergonomic refers to designing a comfortable zone for
people in an organisation and hotel. For the comfortable of
employees as well as guests, Hilton hotel provides all the
relevant facilities to them.

Justified off site issues to be considered
The off sites issues can be related with the hygiene, proper
arrangement, quality standard etc. in the off site, there will
not be any hygienic in the food items and the arrangement
will not be proper people can face some problems. There
will also be the problems related to storage. So, these all are
the issues related to off sites.

Success of an event and identify issuesSuccess of an event and identify issues
The success of an event is helpful in making the business
successful for the future context. For the success, Hotel
prepares an effective menu on the basis of customers tastes
and preferences.

Creative & innovation thought applied and
ideas
It is necessary for making the business effective to think
some innovate ideas. To implement some new techniques at
work place. Hilton hotel prepares a plan. It is important for
company to search some new ideas and find new ways to
attract customers.

Conclusion
It has been concluded from the above presentation that there
are some factors are involves in the off sites banquet and
conferences. For prepare the menu, the staff of Hilton do
some planning according to the customers needs and wants.