Ergonomic Considerations for Service in Conference and Banqueting

This report provides a comprehensive overview of conference and banquet management, focusing on the key factors to consider when organizing off-site events. It discusses crucial aspects like hygiene, raw material quality, and the importance of creating a pleasant environment through music and spacious venues. The report analyzes menu planning, emphasizing the need to tailor menus to client preferences and event types, with examples provided for a ring ceremony. Ergonomic considerations for service are also assessed, highlighting the need for eco-friendly products and essential facilities such as sound systems, projectors, and comfortable seating arrangements. Time management, storage solutions, and waste minimization are presented as critical elements for ensuring event success. This report offers practical insights into all facets of conference and banquet management, providing valuable information for event planners and hospitality professionals.

CONFERENCE
AND
BANQUETING
MANAGEMENT

3.2Presenting different
factors when
organizing off- site
conference or banquet

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Hygiene:
 it is most important factor should be consider and
proper clean place will be helpful to attract and
make positive impact on the customers.
 proper table facility should be provided in order to
take lunch and dinner.
Raw material:
 planning of off- site will be better if the quality of
raw material is best because this is the only thing
on which whole members or guest is depend, so
good quality of raw material should be used.

CONTINUED..
 Light music will also help to make environment cool
and pleasant .
 The space of hall should be more than assigned people
like if the event is for 70 person then the hall capacity
should be around 150 persons so that people can move
here and there.
 All the family members should seat on the stage and
other members sit on the garden so it will help to
differentiate between normal guest and family
members.
 The arrangement of banners outside the venue will
help to let people know where the function is
conducting and watchmen should be hire in order to
guide people about the function

CONTINUED..
Storage:
 facility of storage should be appropriate at the
time of consuming food for events like carrying
soft drink should be in proper storage item and
for table cloth, the storage system should be
clean and neat.
Minimum wastage:
 if the food will be remain unused then without
wasting it serve the food to needy people. Order
caterers to make minimum food as per the
requirements so that wastage should be
minimized.

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Preparation:
 complete planning should be done
because it will help to reduce in time
wasting. Preparation should be done
according to temperature, as per required.
Space/location:
 while conducting off – site conference,
locations should be best in order to make
guest comfortable and enjoyable.

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Time management:
 for every meal allot proper time.
 For example: soft drinks should be serve
in between the conference and after
completing event proper lunch should be
facilitate so that people realize that
management system is quite good and
effective.

CONTINUED..
3.2 Analysing key menu
planning consideration
in conference and
banqueting events

CONTINUED..
 Menu planning is very crucial planning while
organizing an event because it depicts the overall
image of an event.
 So, planning should be consider according to the
wish list of clients.
 In a ring ceremony, around 70 person will be
attending the program so menu should be different
and proper catering system will also build good
image of a program.
 The menu should be divided in 2 sub categories,
during the time of ring ceremony function soft
drinks will be serve which include all different
variety of drinks and serving staff is available to
serve this and no guest will visit the food counter as
this is buffet lunch.

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 After completing the function on proper assigned time
main course will be serve which includes pie, bubble
and squeak, curried cottage pie, homemade shepherd's
pie, steak and mushroom pudding etc.
 which will be serve on the round table with water
bottles and after proper main course there is facility of
dessert too which includes ice cream and some wine
and beer.
 The food is completely healthy and nutritious and there
is no other chemicals added because it may cause harm
to some people and the need of guest should be consider
and the food is present in limited amount and if there is
more need than can be ordered as per the requirements.

CONTINUED..
Assess the ergonomic
consideration for
Service on a Plate

CONTINUED..
 Ergonomic considerations are the extra facility which
should be needed as per requirements but while doing
arrangements make sure that this should be pollution
free and all the products are used should be eco-
friendly.
 The ergonomic considerations are the extra facility like
mike system, music and sound system, laptop and
projector, air conditioners, use of new technology,
lightening system, room decorators, room service and
other basic need of clients.
 Apart from this system, proper table and chair system
should be done properly like one round table includes 5
chairs so that people can seat comfortably.