HND in Hospitality Management: Conference & Banqueting Task 2 Report

This report analyzes conference and banqueting management, focusing on food production systems (cook chill, traditional, assembly), service styles (buffet, gueridon), and food production styles (poaching, roasting, boiling, grilling, baking). It explores factors for organizing offsite events, including space, staff, transportation, and equipment. The report also examines menu planning considerations (composition, marketing, production, customer needs, budget, legal) and ergonomic considerations (space utilization, environment quality, audio-visuals). The context of a banquet for 1500 guests in London is used as a case study. The report concludes by emphasizing the importance of suitable food production systems, diverse service styles, and effective space utilization, environmental quality, and technology adoption for successful events.

Conference & Banqueting Management
TASK - 2 (LO-3 & LO-4)

Table of Contents
 Introduction
 Explanation & grouping of conference or banquet
 Suitability of range of food production systems, styles and food & beverage
service styles
 Factors to be undertaken while organizing an offsite conference or banquet
 Menu planning considerations for C&B
 Ergonomic considerations
 Conclusion
 References

Introduction
The current presentation aims to analyze different food production
system, style and service style for a particular conference or banquet.
Further, it will also discuss factors that should be undertaken while
organizing an event and key menu planning consideration for a given
event. The final part will focus on ergonomics consideration with good
conclusion.

Explanation & grouping of conference or banquet
 Conferences are generally organized for conducting business events and is
highly dependent on the needs as well as periods of officials of the firm.
 On the other hand, banquets are concerned with families and personal
occasion of a person.
 Numerous types of venue are available which can be utilized for the
banquet to be organized by “Service on a plate” for the customers like
purpose built venue such as ICC Birmingham, Olympia conference centre
and many more

Continued…
 They can also make use of unusual venue such as The natural
History Museum, Darwin centre and Limes Centres. Hotels and
academic venues can also be used.
 As an event organiser of “Service on a plate”, the main task is to
plan a banquet for a customer in London, UK. The estimated
guests to grace the occasion are around 1500 and the client has
decided to organise event in “The Medieval Banquet”.

Suitability of range of food production systems, styles and food &
beverage service styles
Food production system
 Cook chill method
 Traditional conventional method
 Assembly kitchen

Continued…
Food and beverage service style
 Buffet menu services
 Gueridon services
Food production style
 Poaching
 Roasting
 Boiling
 Grilling
 Baking

Factors to be undertaken while organizing an offsite conference or banquet
 Space realization
 Staff utilization
 Transportation
 Equipments to be hire
 Hygiene and hazard analysis

Menu planning considerations for C&B
 Composition guidelines
 Marketing implications
 Production & service capabilities
 Needs and wants of the customers
 Financial or budget prediction
 Legal obligations

Ergonomic considerations
 Space utilization techniques
 Quality of environment
 Audio-visual considerations

Conclusion
Consequently, it can be said that the hotel should make use of
suitable system in food production. In addition to this, different service
delivery style should be used while carrying out conferences as well as
events. It was originated from the study that people carrying out event have
to use techniques to use spaces that encompasses seating plans and house
guests. Further, quality of the environment should also be checked whether it
is apt for the guests or not. Lastly, effective technologies should be adopted
in regards with lighting and sound to carry out the event efficaciously.

References
 Davis, B and et. al. (2013) ‘Food and beverage management’. Routledge.
 Guerrier, Y. (2013) ‘Hospitality management. Key Concepts in Hospitality
Management’. SAGE.
 Korir, J. (2012) ‘Elements of event management ventures in Kenya’.
European Journal of Business and Management.
 Kośmieja, M. and Pasławski, J. (2016) ‘Flexible designing of large sports
complex’. Archives of Civil Engineering.

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