Conference and Banqueting Management: Off-site Event Analysis Report

This report delves into the intricacies of conference and banqueting management, focusing on the operational aspects within the hospitality sector. It begins with an introduction to the conference and banqueting industry, highlighting the significance of event management for organizations. The report evaluates the suitability of various food production systems, such as cook chill and vacuum packing, and different food and beverage service styles, considering their application in conference and banquet settings. It also examines the factors crucial for organizing off-site events, including entertainment options and legal requirements. Furthermore, the report analyzes key menu planning considerations, such as ingredient quality and food safety, and explores ergonomic factors like audio-visual setups to enhance the event experience. The conclusion summarizes the key takeaways, emphasizing the importance of these elements for successful event execution. References to relevant literature are also provided.

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of content
 Introduction
 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles, for a conference or banquet event
 Factors to consider when organizing an off-site conference or banquet event
 Analyse the key menu planning considerations for conference and banqueting events
 The ergonomic considerations for a given conference and banquet event
 Conclusion
 References

Introduction
 Conference and banqueting industry is related to provide the service to customers of
event management an organization
 The suitability of range of food production style and system along with beverage and
food service style for banqueting and conferencing.
 Also, the factors while considering off site conference or banquet will be highlighted.
The report will discuss consideration while key menu planning along with ergonomic
consideration for conference and banquet event.

Evaluate the suitability of a range of food production systems and styles,
and also food and beverage service styles, for a conference or banquet
event
Food production systems for conference or banquet event
 Cook chill - The cook chill is process of cooling of any substance on quick basis for the
purpose of preservation of that substance. This technique is use while preparation of food and
a very tight control on temperature is undertaken for the preservation of the substance for
event. The banqueting and conferencing event conducted by Service on a plate is use this
technique to preserve their food items of food for the purpose of event.
 Vacuum packing - It is packaging method in which the air is removed from the packet just
before sealing. The company Service on a plate uses this technique of packaging in order to
reduce the growth of fungi and bacteria. This method of packing is helpful in maintain food
fresh for long term.

Factors to consider when organizing an off-site conference or
banquet event
The different factors which is considered by Service on a plate for organizing banquet and
conference event off site. The factors which are discussed below will follow as :
 Requirement of entertainment - Different company uses different kind of entertainment
for their guests in order to attract them towards events conducted by them. The
company service on a plate find various new opportunities while conducting off site
event of banqueting and conferencing. The entertainment includes Whisky bar, disco,
photo booth, fire works, magicians and many more. The guests get attracted towards
the event and their interest is also maintained in the event.

Analyse the key menu planning considerations for conference
and banqueting events
 Legal requirements - Before key menu panning the company Service on the plate need
to consider all the legal requirement which are necessary for the conduct of event. The
legal requesting are in respect of quality of food ingredients, safety of food, etc. Thus,
the Service on the plate is able to conduct event successfully after proper fulfilment of
legal requirements. This also helps the company such as Service on the plate to foster
from legal issues.

The ergonomic considerations for a given conference and
banquet event
Some techniques which is used by company as an ergonomic consideration in the events of
conference and banquet. These are :
 Audio-visual - The sound and lighting use in events held by Service on the plate are
tested several times before conduct of an event. The company enhance their events by
special effect of lightings. The video projection is also enabled during large events of
conference and banqueting according to need of customer. Also, the company also uses
different technologies of sound and lightening in events.

Conclusion
 The report was all about conferencing and banqueting industry. The study was
concluded about organizing events such as seminars, wedding, meeting, etc.
 The report covers different types of food production system such as cook chill, vacuum
packing along with production style which includes buffet presentation. Along with it
the report highlights the presentation style for which full silver service was described.
 Then comes factors to be considered while off site conferences. The report was also
emphasized on key menu considerations. At last the ergonomic consideration for
conference and banquet events by service on a plate.

REFERENCES
 Hejase, H.J., Hamdar, B. and Maraouch, F., 2014. Hospitality management curriculum and
potential market competencies: an assessment of the compatibility of AUST graduates with
that of the Lebanese hospitality job market. Journal of Scientific Research & Reports. 3(9).
pp.1232-1270.
 Nava, M., 2015. Modernity tamed?: women shoppers and the rationalisation of consumption
in the interwar period.[Keynote address to Australian and New Zealand Communication
Association. Conference (1995: Perth)]. Australian Journal of Communication, 22(2), p.1.
 Taylor, D., 2018. The trouble with hotel chain marketing. International Journal of Hospitality
Management. 17. pp.1-10.