Conference and Banqueting Management Report - HND Hospitality, 2019

This report delves into the core aspects of conference and banqueting management, focusing on the practices of Service on A Plate. It explores the suitability of various food production systems, including vacuum packaging and pre-prepared components, alongside different food production styles such as banquets and buffet presentations. The report also examines the factors crucial for organizing off-site conferences and banquets, such as equipment hire and hazard analysis. Key menu planning considerations, like feasibility and customer needs, are analyzed. Additionally, the report addresses ergonomic considerations, including space utilization and the quality of the environment, including ventilation and audio-visual aspects. The conclusion synthesizes these points, highlighting the significance of these elements in the success of conference and banqueting operations within the hospitality industry, referencing relevant academic sources.

Conference
and
banqueting management

Table of Content
 Introduction
 Suitability of a range of food production systems
 Factors to consider when organising an off-site conference or banquet
 Key menu planning considerations for conference and banqueting events
 Ergonomic considerations for a given conference or banquet
 Conclusion
 References

Introduction
Conference and banqueting is one of the leading sector of
hospitality industry at United Kingdom. Organization taken for
this assignment is Service on A Plate which is conducting its
business in hospitality industry. Along with this it will include
food production system, style and serving style, factors which
are consider while off site conference or banquet, keys factors
include in menu designing and ergonomic considerations for
respective industry.

Suitability of a range of food production
systems
In order to sustain in market conference and banquet company need to innovate its food
production system and style and serving style of food as well as beverage
because through it they able to attract customers. Some of the major factors of
these which are adopted by Service on A Plate are given below:-
Food Production System:
 Vacuum Packaging
 Pre-prepared

Cont...
Food Production Style
 Banquet
 Buffet presentation
Food and Beverage Services
 The Service Sequence
 Banquet service:

Factors to consider when organising an off-
site conference or banquet
Here are various factors are consider by a conference and banquet planner when they are
going to organize any event outside the hall. When Service on A Plate organized
event off site the conference and banquet they consider various factors, some of them
are mentioned below:-
 Equipment hire
 Hazard Analysis critical control point
 Space Realisation

Key menu planning considerations for
conference and banqueting events
It is necessary for a company to to consider various guidelines when they are developing
menu for event which they organizing because this will help them in fulfilling
need as well as requirement of guest. There are several key guidelines which are
consider by Service on A Plate while developing their menu for event, some major
of them are explain below:-
 Feasibility and Budget
 Customers perceptions and need

Ergonomic considerations for a given
conference or banquet
There are several ergonomic considerations which must be viewed by conference and
banquet company, some major of them in respect of Service on A Plate are given
below:-
Space utilisation techniques:
 Seating plan and room layout

Cont...
Quality of environment:
 Ventilation
 Proper space or floor occupancy
Audio visual:
 Lighting technology
 Sound technology

Conclusion
By analysing above mentioned points it can be summarised that there are various sub
sectors which are operating in hospitality industry and from it one of the leading
sector is conference as well as banquet sector. There are also various food
production style and system which help a company in offering their food as well as
beverage through diverse serving style. There are several factors which are consider
by respective industry while conducting their business off site and they also need to
consider several factors while planning for menu.

References
 Ruby, M., 2016. Introduction Montana Chapter of the Wildlife Society 54th
annual meetIng, 2016 Wildlife Restoration Celebrating Conservation Success
and Facing Future Challenges. Intermountain Journal of Sciences. 22(4).
p.91.
 Swift, A. and Zhao, D., 2016, September. Conference banquet. In 2016 29th
IEEE International System-on-Chip Conference (SOCC) (pp. 1-2). IEEE.
 Yang, C. N., 2013. Banquet Speech at the Singapore Conference in Honour of
Murray Gell-Mann on His 80th Birthday. In Selected Papers of Chen Ning
Yang II: With Commentaries. (pp. 295-295).

Thank You.....