Conference and Banqueting Management Task 2 Report for HND Hospitality

This report, focusing on Conference and Banqueting Management Task 2, provides a comprehensive overview of key aspects within the hospitality sector. It begins by introducing the concept of business conferences and their various types, setting the stage for an exploration of food production systems (Cook Freeze, Vacuum Packaging, Partie System), food production styles (Banquet style, Buffet style), and food and beverage services (Full silver service, Self service) suitable for conferences. The report then delves into the factors influencing off-site conference organization, including equipment hire, staff utilization, space realization, and transportation. Furthermore, it examines critical menu planning considerations, such as guest preferences, budget constraints, staff skills, and ingredient availability. Finally, the report assesses ergonomic factors essential for a successful conference, including table plans, computer-aided design packages, and lighting/sound systems. The conclusion summarizes the importance of food and beverage management, menu planning, and ergonomic considerations in event structuring, emphasizing the need for detailed analysis and planning within the conference and banqueting industry.

CONFERENCE AND BANQUETING
MANAGEMENT
TASK 2

TABLE OF CONTENTS
• INTRODUCTION
• AC 3.1 The suitability of a range of food production systems & styles and
food & beverage services for a conference
• AC 3.2 Factors that needs to be considered during an organization of off-site
conference
• AC 3.3 Consideration of key menu planning for conference
• AC 4.1 Assessment of ergonomic considerations for a conference
• CONCLUSION
• REFERENCES

INTRODUCTION
• Business Conference is a meeting of business people in order to come
together and discuss the particular topic which is related to the business.
• There are many types of business conference such as formal or informal
business conference and on-site or off-site business conference.
• This presentation will highlight the types of food production systems &
styles and food & beverage services for a conference.
• It will also describe the factors which affect the off-site business conference.
• It will also tell about factors which is required to be take into consideration
before planning the menu.
• It will also emphasize on the ergonomic factors that is needed to be
considered for the conference.

AC 3.1 The suitability of a range of food production
systems & styles and food & beverage services for a
conference
There are various kinds of food production systems which are as follows -
• Cook Freeze
• Vacuum Packaging
• Partie System
There are various types of food production styles which are as follows -
• Banquet style
• Buffet style

TO BE CONTINUED…
There are various food and beverage services which are as follows -
• Full silver service
• Self service
• According to the suitability for the Conference held by the Company
“Service On A Plate”, Partie system, Banquet style and Full silver style are
suitable.

AC 3.2 Factors that needs to be considered
during an organisation of off-site conference
• Off site conference refers to the meetings of people who are working in the
same organisation.
• These people come together in the off-site conference and discuss about the
strategies, goals, objectives, tactics, mission and vision etc.
• They do discuss on various business aspects and issues to come with the final
decisions and solutions.
• There are various factors which are needed to be taken care by the Company
“Service On A Plate” for organization of Off – Site Conference.

TO BE CONTINUED…
• These factors are as follows -
• Equipment Hire
• Staff Utilisation
• Space Realisation
• Transportation

AC 3.3 Consideration of key menu planning for
conference
• There are various factors which is needed to be take considered by the
Company “Service On A Plate” regarding the menu planning for the business
conference.
• These factors for menu planning are as follows -
• Guests and their perception
• Budget
• Skills of available staffs
• Availability of Ingredients

AC 4.1 Assessment of ergonomic considerations for
a conference
• There are various ergonomic factors which is needed to be considered by the
Company “Service On A Plate” for a business conference. These ergonomic
considerations are as follows -
• Table Plan
• Computer aided design package
• Lighting and sounding systems

CONCLUSION
• From the above study, it has been summarised that Food and beverage is one
of the major aspect of conference and banqueting.
• It includes food production styles, food arrangement styles and food service
styles.
• This all impact by the types and budget of the event organized.
• It also includes the menu planning in which various aspects are needed to be
considered.
• Thus, analysis of these aspects should be done so that accurate planning can
be done by the company regarding menu.
• There are various ergonomic factors which affect the structure of the event.
• These factors are considered before planning and implementing the event.

REFERENCES
• Ellis, D., 2018. Connecting the dots.
• Furman, M., and et.al., 2018. The development of practice guidelines for a palliative care multidisciplinary case
conference. Journal of pain and symptom management. 55(2). pp.395-401.
• Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
• Novello, E., 2018. Food and Beverage Management: il caso di una azienda di Catering e Banqueting. (Bachelor's
thesis, Università Ca'Foscari Venezia).
• Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew Lockwood. Journal of Applied
Hospitality Management. 4(1). p.5469.
• Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic Conferences. (pp. 20-
41). Brill Sense.
• Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the UK. Event
Management. 22(2). pp.199-212.