Conference and Banquet: Factors, Menu, and Ergonomic Considerations

This report analyzes the conference and banqueting industry in the United Kingdom, focusing on the planning of an international conference with approximately 2000 guests. It delves into crucial factors for organizing off-site conferences and banquets, including food hygiene, raw material quality, storage systems, and temperature control during food preparation. The report also explores beverage options, legal licenses, and different table service styles. Key menu planning considerations are addressed, such as starters, main courses, desserts, participant requirements, current trends, business and operational factors, food requirements, ingredient balance, flexibility, and nutritional balance. Additionally, it examines table, assisted, self, single-point, and specialized services, along with hazard analysis and critical control points. Furthermore, the report assesses ergonomic considerations, including speaker systems, projector arrangements, screen setups, sound and music control, table and seating arrangements, and the provision of essential items like water bottles, candies, pens, and notepads.

Task 3 and
task 4

Introduction
 The conference and banqueting industry of
United Kingdom is one of the growing
industry worldwide which is associated
with the hospitality industry and mainly
known as meeting and conference
development. The organization is going to
organize a international conference with
around 2000 guests.

3.2 The factors to consider when organising an off-site
conference and banquet
the hygiene of the participants from
the food
quality of the raw materials
 appropriate system for storage
minimum amount of wastage
appropriate temperature for the
preparation of the food

3.2 The factors to consider when organising an off-site
conference and banquet
 Different type of beverages
 legal licence
 Different type of table service
 the buffet service, plated service

3.3 The key menu planning considerations
for conference and banqueting events
 three different parts those are starters, main courses and
the deserts
 requirements of the participants
 recent trends
 the business and operational considerations
 food requirements
 ingredient balance
 flexibility
 nutritional balance

3.3 The key menu planning considerations for conference
and banqueting events
 the table service
 the assisted service
 The self service
 the single point service
 the specialised service
 the hazard analysis and critical control
points

4.1 Assess the ergonomic considerations for a
given conference or banquet
 Mikes speakers as well as different speaking
devices
 projector arrangements and laptops
 Big screens for the visual watch of the total
conference in different parts of the conference hall
 sound and music control systems in the hall
(Kjesbu et al. 2015)

4.1 Assess the ergonomic considerations for a
given conference or banquet
 the table arrangements
 the seating arrangements of the guest 200 tables
 each table will contain small mineral water bottle for
the guest and small candies for the refreshment of the
participants
 pen, pencil and Notepad
 the buffet format
 sound and audio control system
 laptop and projectors

Conclusion
 In light of the above study, it can be concluded that
the different responsibilities and roles of a
conference and banqueting organisation have
adequately been explaining the understanding they
are different organisational activities and
ergonomic considerations.

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Thank you

Any questions????