HND Hospitality: Conference and Banqueting Management Report

This report provides a comprehensive overview of conference and banqueting management. It begins by exploring the nature of the conference and banqueting sectors, including the industry's size, types of events, and the factors influencing its development, such as socio-cultural, economic, political, technological, environmental, and legal aspects. The report then delves into operational issues, covering food production systems like cook freeze, cook-chill, and various food production styles, including banquet and buffet services. It also examines factors to consider for off-site conferencing, such as equipment hiring, staff utilization, and hazard analysis. Furthermore, the report addresses menu planning considerations, including legal and marketing implications, and concludes with a discussion of ergonomic considerations, focusing on space utilization techniques and the quality of the environment within conference and banqueting settings. The report is structured to provide a thorough understanding of the key elements and strategies in the effective management of the conference and banqueting industry.

CONFERENCE &
BANQUETING
MANAGEMENT

Table of Contents
INTRODUCTION ..........................................................................................................................3
LO 1 ................................................................................................................................................3
The nature of the conference & banqueting sectors ...................................................................3
The factors influencing its development ....................................................................................4
LO 2.................................................................................................................................................6
Covered in presentation .............................................................................................................6
LO 3.................................................................................................................................................6
Food production system and styles, and also the food and beverage services styles .................6
The factors considering for the off-site conferencing ................................................................7
The menu planning considerations for the conference & banqueting ........................................7
LO 4 ................................................................................................................................................8
The considerations of the ergonomics for the conference & banqueting ...................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

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 organisations. 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. The Conference & banqueting industry
is basically related to the event's industry where certain events has been done in the form of
parties, conferences, dinners, meetings etc. it is basically a part of the hospitality sectors.
This report will study the nature of the C & B (conference & banqueting) sectors
and also the factors that influence its development. Furthermore, it will examine the operational
issues and key strategies in the effective management of the banqueting and conference industry
and also the food production and services systems. Moreover, it will conclude the consideration
of ergonomics of the banqueting and conference events(Baiomy and Jones, 2016).
LO 1
The nature of the conference & banqueting sectors
Size and worth of the industry
The conference & banqueting industry is based on the hospitality sector which has
been displayed the relevant features for qualifying the place of the industry sector. It includes the
services of the programs, food and drinks etc. the scope and size of the banqueting and
conference industry has a creation of their own path of the career and also this industry deals
with so many events. It has been defines the job of the banqueting and conference manager
which includes all the planning of the events.
The conference & banqueting industry is growing day by day with so many financial
impacts and there are so many indicators for the conference & banqueting management which
has been yielded to the 39.1 billion pounds to the economy of the UK in 2013. According to the
2013 report it has been represented that the 8.3% has been achieved in the 2010. There is some
break down figures(Baiomy, Jones and Goode, 2017);

It has been analysed that UK is one of the most important destination of the business and also it
has been estimated about 1.3 million meetings of the corporate which has been annually held in
the UK. According to that each and every international traveller of the business has been grown
to 25,000 with the workforce and up-to the 530,000 peoples from the conference & banqueting
industries.
Types of events
There are so many types of the events for organising the programs such as;
 business meeting, tours and travel
 Seminars & conferences(Berners, 2018)
 Trade shows
 Golf events
 Organisation milestone and company
 Product launch events
 Team-building events
 Appreciation events
The factors influencing its development
Socio-culture:- Each and every society has their own beliefs, values and traditions as their
socio- culture. It is a part of the intrinsic culture where the people take the experience of the
different events and it basically means that the taste and preferences of the people has been
Illustration 1: Conference and banqueting
(Source: conference and banqueting 2015)

changed day by day according to their diet plan and it also knows about the preference and taste
of the guest around their and also understand their culture
Economic:- the economy growth of the individuals and business is depended upon the
achievements and success which has been celebrated by the management. The celebration has
been achieved through the programs and events. The growth of the UK economy over years has
been necessitated for the various events of the organisation and it has turned continued for the
emergence of so many new industries. It is challenging for lies on reporting the collection of the
data which truly reflect the contributions of the economics for the C & B(conference &
banqueting) for enhancing the making of the policies(Bhise, 2016).
Political :- it is one of the most powerful representing in the UK where so many policies has
been shape for the legal frameworks and management. These are the policies of successive
governments in UK and it has been boarder on the immigration which has over the strength of
the C & B in UK.
Technological:- From advancement ion the technology and also continues advancement. It tends
to the growth of the technology in the banqueting and conference industry where most of
corporate organisations and also the individuals has been accomplished to match with the high
level of the technology which has been operated. The advancement in the technology is almost
virtual because it gives comfort zone to the people and also connect people live. The floodgate of
the research opportunities which has been provided by internet and it is important to change the
current perception of the events and also it contributed in the sustainability growth of the events.
Environmental:- the conditions of the environmental plays an important role for the choices of
the destinations of the corporate events. It is the responsibility of the organisers to monitor and
impacts of the environmental for the visitors.
Legal:- day by day growth of the C & B in the UK has been influenced by analysing and
observing the significant laws which has been prohibits for the organising activities and it is also
important to ensure the events are epic proportion which do not step out of their bounds. It has
been reduced the delays which comes from the legal actions and also encourage the creativity
which has boost up the event management in UK(Catanzarite and et.al., 2018).

LO 2
Covered in presentation
LO 3
Food production system and styles, and also the food and beverage services styles
Food production systems
Cook freeze:- it is a food preservation method which has been prepared, cooked and then
frozen it 20 degree c in the main and central kitchen. Cook freeze preserves the food for more
than 5 weeks before it has been reheated for eating.
Cook-chill:- it is a method which has been used by the caterers before the food
preparations. It is a comprehensive system of the food chilling, packaging, storage, preparation
and distribution. It works by the food cooking to the state of just done and then chilling it
quickly(down to the 3 degree c in under the 90 minutes). The food has been stored in tightly
controlled according the conditions of the temperature.
Traditional party method:- it is one of the food production system where the majority
of the food has been purchased equipments, raw materials and also falling in the conventional
category of the food. Traditional party method where all the facilities has been given to the
caterer to store the food at right place and also the preparation of the dishwashing has been done.
Modern party method:- modern food production method which use the technology for
maximising the efficiency of the agriculture productions. The C & B industry applying the
modern techniques from that the tools of the modern techniques has fertilised it and using the
antibiotics which prevent the diseases and also improve the feed efficiency(Nikolaus, and
Nickols-Richardson, 2017).
Food production styles
Banquet services
It is a range of the services styles for the larger catered events like charity dinners, parties,
conferences, business meetings etc. Banquet services is a form of large meals where the desserts
and main course are also involves. The meal tends to serve for the purpose such as the
conference meetings, parties and events which has been organised. This style of the banquet has
been featured from the buffet and food stations and plated food etc.
Buffet presentation

From good presentation it serves the design of functions. This function has been served to the
guest. In the buffet presentation the main role is design of the buffet. It a system of serving the
food and meals in different styles and ways in the public area where the dinner serve themselves.
It means how to present the food front of the guest and it looks more attractive when the
presentation of the food is good.
The factors considering for the off-site conferencing
Equipment hiring:- There are so many equipments has been needed in the off-site conferencing
such as the laptops, lightning, sound, Wi-Fi, internet with computer, machinery, tools and so on
which is useful for the guest to properly understand the things. It is important for each and every
events to hire the equipments because it helps in attracting the guest and from proper sound they
easily clearly hear the speeches and understand it(Owusu-Mintah, and Dacosta, 2017).
Staff utilisation:- it is a type of method which has been used for the maximising the efficiency
of the employees and also it has been accomplished the varieties of methods which involves the
training of the employees in multiple areas which can switch the role from one to another. From
staff utilisation it helps in maintaining and organising the events in proper manner.
Hazard analysis critical control points:- it is important in the off-site conferencing because it
is a type of the systematic preventive approach for the food safety from the biological, physical
hazards and chemical hazards at the time of production. It reduces the risk to the safe level. It
attempts to remove the hazards rather than inspection of the products for the affects of the
hazards.
The menu planning considerations for the conference & banqueting
There are so many things which has been involved in the menu planning of the banqueting and
conference such as;
Legal requirements:- it means any of requirements has been approved and permit by the
management and also which is probably suitable for everyone diet plan because gives the permit
to the menu of the events. It is much more important that the menu is suitable for everyone and
also guest can easily take it(Park, and et.la., 2016).
Marketing implications:- There are so many implication ate the time of marketing strategies
which has been oriented towards meet the demands and needs of the customers. The menu
planing requires the marketing implication because it helps in covering the weakness of the menu

and also the food which is not liked by the guest so it is important to keep in mind the
implication so it is liked by the guest.
LO 4
The considerations of the ergonomics for the conference & banqueting
Space utilisation techniques:- it is one of the most important consideration of the
ergonomics because it has been measured the space which has been used and also the rate of
frequency that measures the proportion of the time and space for comparing the availability and
also the occupancy rates for measuring the full space which has been used according to its
capacity. From effective management and utilise of the space relies to the information of the
places, people and process. From proper seating plans it utilises the space in good manner. The
layout and designs of the banquet must be formal and systematic which attract everyone easily
and also the space which has been covered is comfortable for all the guest and also the designed
which has been added in t eh banquet must be unique and attractive which generate interest in
the guest(Park, and et.la., 2016).
Quality of environment:- the quality of the environment has been refers to the set of
properties where the characteristics generalised or either local. It has been measure the
conditions of the environments which is relative to the requirements of the one or more species
of any of the human needs and purpose. It is important to have the quality of the environment
because it directly affects the status of the health and it plays an important role in the quality of
the life, years of health which has been lived. The quality of the environment has involves so
many things such as the minimum and maximum occupancy of the floors from which guest feel
comfortable and also it has been calculated that how many guests has been seated there. It also
identifies the maximum and minimum occupancy of the floor where how much it covers the
space of the floor and also area covered by all the useful things of the conference(Popovic, and
Campbell, 2018).
Audio-visual lightning:- it basically means the processing of both the visual component
and sound services which has been used for the frequently offering the web streaming and it
basically important tools for learning new things and it helps to present the lessons and speech
effectively in the conference & banqueting. It betters retain the concepts for the longer durations.
It also helps in removing the abstract about the things from the visual presentations(Springmann,
and et.al., 2018). There are so many things which has been involved such as the lightning which

is the most dominant part of the conference because from proper and decent lightning helps the
guest to clearly watch and see the things, then it comes to the sound which is also significant for
the conference because it helps the guest to clearly hear the things and speeches about the topics,
video projections helps in corresponding the image from the projections on the screen which use
the lens's system and it it very much helpful for the people to clear the problems regarding the
actual images. From changing in the sound and lightening technology also attract the people for
generating the interest and clearly watch and hear the others perspectives(Yasuda and Ansell,
2015).
CONCLUSION
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 organisations. 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 report will conclude that the size
and scope of the conference & banqueting sectors and also the factors that influence its
development. Further it will conclude the operational issues and key strategies that is involved
ion the effective management of the banqueting and conference events and also the food
production and service system of the conference and banqueting. It will conclude the
considerations of the ergonomics of the organisations of the C & B events.

REFERENCES
Books and Journals
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia.27(4). pp.526-536.
Baiomy, A.E., Jones, E. and Goode, M.M., 2017. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research, p.1467358417708228.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Bhise, V.D., 2016. Ergonomics in the automotive design process. CRC Press.
Catanzarite, T., and et.al., 2018. Ergonomics in surgery: a review. Female pelvic medicine &
reconstructive surgery.24(1). pp.1-12.
Charloux, G., and et.al., 2016. Banqueting in a northern Arabian oasis: a Nabataean triclinium at
Dûmat al-Jandal, Saudi Arabia. Bulletin of the American Schools of Oriental
Research.375(1). pp.13-34.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Clark, M. and Tilman, D., 2017. Comparative analysis of environmental impacts of agricultural
production systems, agricultural input efficiency, and food choice. Environmental
Research Letters.12(6). p.064016.
Culbert, J.A. and et.al., 2017. Influence of production method on the sensory profile and
consumer acceptance of Australian sparkling white wine styles. Australian journal of
grape and wine research.23(2). pp.170-178.
Lesk, C., Rowhani, P. and Ramankutty, N., 2016. Influence of extreme weather disasters on
global crop production. Nature.529(7584). p.84.
Nikolaus, C.J. and Nickols-Richardson, S.M., 2017. Family Menu-planning Workshop: A Pilot
Study on the Feasibility of Adult-and Peer-led Instruction. American journal of health
behavior.41(3) pp.276-286.
Owusu-Mintah, S.B. and Dacosta, F.D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Park, S., and et.la., 2016. Demand fluctuations, labour flexibility and productivity. Annals of
Tourism Research.59. pp.93-112.

Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
Springmann, M. and et.al., 2018. Options for keeping the food system within environmental
limits. Nature.562(7728). p.519.
Yasuda, J.K. and Ansell, C., 2015. Regulatory capitalism and its discontents: Bilateral
interdependence and the adaptability of regulatory styles. Regulation & Governance. 9(2).
pp.178-192.
Online
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