Detailed Report: Conference and Banqueting Management, HND Program

This report delves into the intricacies of Conference and Banqueting Management, focusing on the operational aspects of event planning and execution within the hospitality sector. It begins by defining the scope of conference and banqueting, emphasizing the management of services, including food, beverages, and financial aspects. The report then evaluates food production systems, service styles, and the factors crucial for organizing off-site events, such as equipment, staffing, hazard analysis, and venue considerations. Menu planning, ergonomic considerations, and techniques for space utilization, environment quality, and audio-visual facilities are also discussed. Furthermore, the report assesses the success of an event through budget, food and beverage, technology, and venue reviews. Finally, it explores innovative ideas and creative concepts used in event planning. The report concludes by highlighting the importance of effective conference and banqueting management in enhancing productivity, profitability, and overall economic growth within the hospitality industry, supported by relevant references to books, journals, and online resources.

CONFERENCE AND BANQUETING MANAGEMENT

INTRODUCTION
• Conference and Banqueting Management is related with managing, preparing, setting up services etc. for Conference and
Banqueting events and functions across various sites by serving both the alcoholic as well as non alcoholic beverages. It is also
associated with handling of cash and money requirements for the event. The present report is based on “Service On A Plate”
who provide catering services for events, conferences and banqueting and also local Contracts with large organisations. It has a
team of talented and passionate team which is expert in creating delicious and fabulous multi cuisine canapes, buffets and
banquets. The report will discuss about size and its scope along with the factors which are influencing its development process.
Further it will define strategies and operational issues as faced by Conference and Banqueting Management. Possible
techniques related to performance and quality review which assist in improving performance will be discussed. At last, it will
streamline about food production system and styles.

TASK 2
3.1 Evaluating suitability of food production systems and styles along with food and beverage service styles.
• Food and beverages are considered as one of the most important part for making every event successful and entertaining. It helps the
management of programme in attaining their specific goal as well of making customer satisfied and increase in profitability.
• Food production system defines the manner in which the food has been prepared and produced. It can be related to cooking of food in a healthy
manner.
• It types includes cook freeze and chill, vacuum packaging, traditional as well as modern partie system. It can be of pre- prepared type as well.
• It is duty of event organiser to ensure that food has been prepared by following full hygiene and safety measures.
• Also, different variety of food has been prepared by considering client guest of different culture and demographic situation. Food and beverages
served to guest should be fresh and healthy and not stale.
• Production style of food and beverages can be banquet, buffet presentation. Use of fork, fingers and other cutlery can be there for production
process. While serving clients with food and beverages, service provider should use full etiquettes and courtesy and use styles such as banquet
service, family type service.

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3.2 Describing factors to be considered while organising an off-site conference or banquet.
A business conference has been organised for XYZ Company by Service On A Plate keeping in mind requirements of the client. When organising an event
outside the premises it is necessary to have consideration of factors such as:
• Equipment to be hired
• Utilisation of staff
• Analysis of hazard with its critical control point
• Space realisation Transportation and entertainment facility

TO BE CONTINUED
3.3 Evaluating the planning of menu for conference and banqueting events.
While designing the menu for any event, conference or banquet function a number of factors has to be considered at the time of preparing menu such as:
• Guidelines related to composition
• Legal consideration
• Marketing implications
• Production and service capability
• Budget and Feasibility
• Customer perception and needs

TO BE CONTINUED
4.1 Identifying ergonomic considerations related to the conference or banquet.
For making conference or banquet event successful, it is very important to keep in mind following aspects:
• Space utilisation techniques – Every event organised should make use of available space in effective manner so that more number of guest can enjoy
comfortably such as by organising correct seating plans, tables etc. Also, the design of room, layout of premises decoration with the help of graphics,
computer designs should be done as per the requirement of client for making them happy and satisfied.
• Environment quality – The place where event is organised should be environment friendly i.e. proper facility of air, light and ventilation should be
there. Also, the available space should be utilised in a manner such that it results in maximum floor occupancy. Premises should have air conditioner,
heaters etc. for making environment adjusted as per the needs accordingly.
• Facility related to audio – visual aspects – Place where event is organised should have proper lights, sound facility, good technology and video
projections techniques. Also, proper supply of electricity, good quality audio & video tools can help client in attaining of its own goals.

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D1. Evaluating success of event for future events.
In organising a business conference for XYZ Company, full compliance has been made related to quality of food and beverages,
standards and norms of events, health and safety measures etc. It has help in becoming event successful because of following features:
• Budget review – By ensuring the financial resource of the client, menu and other facility has been managed and arranged for the
event. Proper and effective allocation as well as utilisation has been done.
• Food and beverages review – Fresh and healthy food, snacks and beverages has been prepared as per the menu and standards of the
client. Also, before serving it to client, tasting has been done for ensuring its properness.
• Technological review – For making business conference successful, audio and visual tools, light supply has been ensured. Also,
emphasise has been made on proper lighting and air conditioning facility.
• Transportation and venue review – Place of event and medium for reaching such place easily by using transportation facility has
been kept in mind. Roadmap has been made for easily accessing to the venue place.

TO BE CONTINUED
D3. Thoughts used for planning and implementation of the conference or banquet.
For making business conference of XYZ Company more interesting and entertaining, many innovative as well as creative ideas, concepts has been used
such as
• Lightning Talks
• Ignite Session
• Fishbowls

CONCLUSION
From the above report it can be concluded that by having sound and effective conference and banqueting management services, it can help
in attaining of high productivity, profitability and improves performance level. From the report it has been assessed that the hospitality sector has become
the fastest growing industry especially conference and banqueting one. It has provided economic growth and development to the country. Also, it has
assisted in creating high employment opportunities which has improves the overall economic performance of UK. The report has discussed that by
adhering to suitable norms and regulations, every business organisation can attain its set defined business goals and objectives in a cost effective manner
and within short time frame.

REFERENCES
Books and Journals
• McCallaghan, W. A., 2015. Service quality management in conference tourism: expectations versus delivery (Doctoral dissertation, North-West
University (South Africa), Potchefstroom Campus).
• Paul, G., Sarkar, K. and Tarafder, P., 2018. Bisphenol A Depresses the Duodenal and Cardiac Movement through Nitric Oxide Mediated Guanylyl
cyclase Signal Pathway. GSTF Journal of Advances in Medical Research (JAMR). 1(2).
• Wimalawansa, S. J., 2019. Improving Lives Through Alleviating Malnutrition. In Physical Health of Adults with Intellectual and Developmental
Disabilities (pp. 293-304). Springer, Cham.
• Miller, G., 2018. Performance based budgeting. Routledge.
Online
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