Conference and Banqueting Management: Food, Services, and Planning

This report provides a detailed analysis of conference and banqueting management, covering various aspects crucial for successful event planning and execution. It begins by exploring different food production systems like cook chill and sous vide, along with various service styles such as full silver service, banquet service, and buffet serving styles. The report then delves into the key considerations for organizing off-site conferences and banquets, including equipment hire, staff utilization, and transportation. Furthermore, it examines key menu planning considerations, such as setting guidelines, production capabilities, and legal requirements. Finally, the report discusses ergonomic considerations within the conference and banqueting industry, emphasizing comfortable seating, easy computer use, and the functionality of projectors to ensure a positive experience for all attendees. The report also includes references to support the findings.

Conference and Banqueting management
TASK 3

3.1 Suitability of range of food production
system and styles
In order to create event for seminar, food production
system carry important role in the conference and
banqueting industry. In this way, different types of
food production system explained under here:
Food production system
Cook chill
Sous vied

Service style for food and beverages
In respect to develop different food production
systems, banquet organisation need to develop food
production system as per selected conference. They are
determines as follows:
Full silver service
Banquet service
Buffet serving style

3.2 Factors that consider when organising
off site conference or banquet
In respect to organise off site conference or banquet,
there are different factors create impact on it. They are
explained under here:
Equipment’s hire
Staff utilisation
Transport facility
Entertainment required

3.3 Key menu planning consideration for
conference and banqueting events
In respect to consider conference and banqueting events,
menu planning consider important role to make
successful results. In this regard, overall functions and
operations of the event implement following
perspective:
Setting guidelines
Production and services capabilities
Legal requirement

CONTINUE…
Feasibility and budget
Presentation of food

4.1 Ergonomics consideration for given
conference or banquet
In general consideration, it can be stated that
ergonomics determines systematic work performances
regarding particular individual in working system.
In this regard, it can be stated that corporate
conference and ergonomics represent low cost services
with maintain high standards in the event program.
 On the basis of professionals seminars, it can be stated
that corporate conference organised in large hotels
with implement additional food in banqueting hall

CONTINUE…
There are different ergonomics issues
considered in conference and banqueting
industry and issues are considered. They
are as follows:
Ensuring the provision of comfortable seating
Ensure easy computer use
Easy use of a fully functioning projector
Wall flexibility

REFERENCES
Sadd, D. and Musikavanhu, R.U.T.E.N.D.O., 2018. A
Comparison of Event Impacts: Zimbabwe and the UK.
Event Management, 22(2), pp.199-212.
Sadd, D. and Musikavanhu, R., 2018. A Comparison
of Event Impacts: Zimbabwe and the UK. Event
Management, 22(2), pp.199-212.
Wood, R.C. ed., 2017. Hotel Accommodation
Management. Routledge.

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