Analysis of Conference and Banqueting Management Considerations

This report provides a detailed analysis of conference and banqueting management, focusing on key considerations for off-site events. It explores the factors involved in selecting a venue, emphasizing the importance of budget and guest profile. The report also delves into menu planning, highlighting guest preferences, the availability of raw materials, and cultural factors. Furthermore, it examines the ergonomic considerations for conference staff, including communication abilities, computer knowledge, and the need for consistency, leadership, and effective management. The report emphasizes that these factors are critical for the success of businesses operating in the banqueting and conference industry. The report uses references from research papers and journals for the basis of its analysis.

CONFERENCE AND
BANQUETING
MANAGEMENT

The power point presentation covers the
following topics:
 Identifying the factors which are to be
considered when organising an off-site
conference
 Analysing key menu planning considerations
for conference and banqueting events
 Assessing the ergonomic considerations for a
given conference or banquet

Identifying the factors which are to be
considered when organising an off-site
conference
There are number of factors which are required to
be considered by service on a plate firm when
organising an off-site conference. These
variables are selection of the venue, for the off-
site conference or banquet (Dao and Vu, 2016).
It is required by manager in an organisation to
select the venue considering the budget as well
as theme of the event. Management should
also consider the profile of guest when
selecting the venue.

3.3 Analysing key menu planning
considerations for conference and banqueting
events.
There are different factors which are required to
be considered when planning for menu of food.
Few variables are :
Guest or profile of customers- this is considered
to be as important factor which are required to
be considered by the manager in service on
plate organisation when deciding the menu for
food. The menu should be suitable according to
the guest profile.

CONTD.
Guest preference – It is required by manager to
considered the preference of guest during menu
planning.
Availability of raw material – There are few
vegetables or fruits are available seasonally
and if used during the off season can have
negative influence on the quality of food.
Cultural factors-Every culture have their
different cultural food.

4.1 Assessing the ergonomic considerations for a
given conference or banquet
The success as well as growth of companies
operating in banqueting and conference
industry is completely based on the ergonomic
consideration of workers. Some of ergonomic
considerations are :

Communication abilities :The employee of the
conference centre required to have effective
communication abilities which is needed for
interacting with guest. As good
communication abilities by employees will
help business entity in developing the positive
impression on client.

CONTD.
Computer Knowledge : In present digital
world , it is very much for employees to have
computer knowledge as well as technical skills.
Manager in service on a plate organisation is
required to make investment on providing the
technical training to workers, as this strategy
will assist firm in increasing working

CONTD.
Consistency of worker : it is important for
management ensure the consistency in work
performed by employees. As this strategy will
assist in ensuring the successful completion of
task.
Leadership style : success of the team work is
depends on the performance of leader.

CONTD.
Management ability : manager is required to
gain knowledge about management. As this
strategy will assist manager or leader in
managing different business operations as well
as people within an enterprise.