Conference and Banqueting: Menu Planning and Ergonomics Report

This report provides an overview of conference and banqueting management, examining food production systems like vacuum packing and various service styles such as family and silver service. It explores factors crucial for organizing off-site events, including entertainment, staff utilization, and legal requirements. The report delves into key menu planning considerations, emphasizing customer needs and perceptions. Furthermore, it addresses ergonomic considerations for event planning, focusing on space utilization and environmental quality. The analysis is based on the practices of a company named 'Service on a Plate' and concludes with a summary of the discussed topics and relevant references.

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of Contents
 INTRODUCTION
 3.1 Suitability of food production system and styles and service styles
 3.2 factors to consider when organizing an off site conference or banquet
event.
 3.3 analyse the key menu planing considerations for conference and
banqueting events.
 4.1 The ergonomic considerations for a given conference and banquet event.
 CONCLUSION
 REFERENCES
 Books and Journals

INTRODUCTION
The range of suitability for food production system
and style will be covered in the report. Along with the
factors for considering off site conferencing and
banqueting events. The report will analyse the key
consideration in menu planning with ergonomic
consideration for conferencing and banqueting events.

3.1 Suitability of food production system and
styles and service styles
 Food production system
Vacuum packing- it is technique of food production
system within which the food is packed in such a way
that it removes all the air which comes at time of
packing. In this technique the producer of food packs
the item into a thin plastic frame which remove all the
air within the food. This is helpful as it removes all the
oxygen from food container and this increases the life
of food.

Food and beverages service styles
 Family service- it is style of serving the food which is used by
Service on a Plate. Within this style the Service on a Plate serve its
food and beverages must be served keeping in mind the family
coming to the conference and banqueting. The environment of the
conference and banqueting must be created in such a way that it
suits the family guests coming to the conference and banquet.
 Silver service- with help of this type of servicing style Service on a
Plate serves all the food to their consumers in silver casseroles and
platters. All the environment and ambiance of conference and
banquet is set with silver theme, the tables are also set with silver.

3.2 factors to consider when organizing an off
site conference or banquet event.
Many types of factors considered by service on a plate for
organizing banquet and conference event off site. The factors
which are discussed below :-
 Requirement of entertainment :- many organization use
different way of entertainment for their guest in order to
attract them related to their event conducted. Organization
service on a plate search about new opportunity to create off
site event of banqueting and conferencing. It includes many
things for entertainment of people like bar, disco, fire works,
magician and many more things.

Staff utilization :- this factor also important because optimum
utilization of resources in organization is necessary and it helps in
improve and develop productivity and profitability. They also
provide training staffing members. Organization switches their
roles and job frequently, so they have to learn and adopt many
things about other fields in the event. During off site banquet and
conference events the organization switches their roles according
to availability of task. This factor save time and represent their
employees in an efficient and effective manner.

3.3 analyse the key menu planing
considerations for conference and banqueting
events.
Legal requirement :- before key menu planning by
organization, so they have to follow and complete to
all legal requirement that essential and need for the
conducting of events. This requesting includes quality
of food ingredients, safety of food etc. so after
accomplish of all legal requirement so organization
able to conduct any event. This also helps the
company such as services on the plate to foster from
legal issues.

 Customer needs and perception :- it is a important factor
and thing for conference and banqueting organization because
they have need to evaluate and understand needs and wants
of customers that helps to make effective plan about provide
services to them. Customers is preference for this organization
because effective plan and management of events helps in
provide satisfaction to customers. So banquet and
conferencing organization provide priority to customers

4.1 The ergonomic considerations for a given
conference and banquet event.
Many techniques that use by organization as an ergonomic
consideration in the events of conference and banquet.
 Space utilization techniques :- This planing includes
seating arrangement in proper and systematic manner for
guest in available space. Organization preset seats of guest by
planing, and they also optimum utilization of space at venue.
They arrange comfort seating and take care to their guest
while executing conference and banquet. They use techniques
for optimum utilization of seats and guest feel comfortable in
event.

Environment quality :- plate of organization provide
event services to guest but it also takes care to guest
through well management of environment. So they
majorly care to cleanliness during event, proper
ventilation that helps to make airy and lighting in
events. The space of customer is also taken into
consideration formulation of a proper plan.

CONCLUSION
The report was cover different food production system
which includes vacuum packaging. The report also
highlight about the style of presentation in which full
service style was explained which is adopted by
company Service on a plate. The report then explains
about off site conferencing. After this the key menu
considerations were emphasized. At last the report
was describing about conference and banqueting
events conducted by service on a plate.