Conference and Banqueting Management Report - Hospitality Sector

This report delves into the conference and banqueting industry, exploring key aspects such as off-site conferences, equipment hire, and staff utilization. It covers essential topics like Hazard Analysis Critical Control Point (HACCP) and crucial menu planning considerations. The report emphasizes the importance of effective management practices and the impact of factors like guest preferences, seasonal foods, and event schedules. Furthermore, it highlights the significance of the conference and banqueting sector in the UK and globally, emphasizing its potential for investors. The document also references relevant literature to support the analysis, offering a comprehensive overview of the subject and its practical implications. The report analyzes the size, scope, and diversity of the industry and strategic and operational issues that influence business success.

Conferencing and Banqueting
Management
Task 3

Cover Content
 Introduction
 Off site conference or banquet
 Equipment hire
 Staff utilisation
 HACCP
 Key menu planning consideration
 Conclusion
 References

INTRODUCTION
• United kingdom is one of the most developed country in respect
of conference and banquet sector.
• They have huge scope for this industry in their nation.
• Conference industry is that sector which provides large meeting
and seminar place for people along with this banquet industry
provide best quality food products or services.

Off site conference or banquet
They need to make deal with their management agencies:
• Equipment hire
• Staff utilisation
• Hazard Analysis Critical Control Point (HACCP)

EQUIPMENT HIRE
• There are various methods and
tools which help in recruiting or
hiring appropriate employees who
have high level of skills and
knowledge.

STAFF UTILISATION
• For successful business, it is necessary for employee's is to doing
work for maintaining and improving conference and banquet
services in better manner.
• Staff members are useful for managing while business functions
and operations effectively.

HAZARD ANALYSIS CRITICAL CONTROL
POINT
• This is that management system where food safety will be
addressed with the help of analysing and controlling biological,
physical and physical dangers in better manner.

KEY MENU PLANNING CONSIDERATION
• The basic menu planning consideration at conference and banqueting
events like Service On A Plate are given below –
• Study visitor profile
• Guest preference
• Seasonal food
• Offering a large variety of choices

Continue…
The basic menu planning consideration at conference and banqueting events like Service On A Plate
are given below –
• Cultural food
• Region menu
• Presentation
• Event schedule
• Beverage items

CONCLUSION
• From the above mentioned report, it can be analysed that The
conference and banqueting industry size and scope is one of the
most essential elements which attract the investors for invest
their funds in this sector.

REFERENCES
• Rahimi, R., 2017. Organizational culture and customer relationship management:
a simple linear regression analysis. Journal of Hospitality Marketing &
Management, 26(4), pp.443-449.
• Hurrell, S.A. and Scholarios, D., 2011. Recruitment and selection practices,
person-brand fit and soft skills gaps in service organizations: The benefits of
institutionalized informality (pp. 108-127). Cheltenham: Edward Elgar.

Thank You