Conference and Banqueting Management Task 2 Report - HND Unit 13

This report delves into the multifaceted world of conference and banqueting management, providing a comprehensive overview of the key elements involved in planning and executing successful events. It begins by introducing the core concepts of banqueting and conference management, emphasizing the various stages and types of services offered, with a focus on a seminar centered around "Sustainability and Inclusive participation" at the Clark Plaza Hotel. The report then explores the critical factors influencing offsite conference planning, including space realization, transportation, and equipment hire. Menu planning considerations are examined, encompassing composition guidelines, legal requirements, and financial objectives. Furthermore, the report addresses ergonomic considerations, highlighting space utilization techniques, environmental quality, and audio-visual elements. The conclusion summarizes the importance of food production, service styles, and ergonomic design in creating a positive event environment, with references to relevant books and journals.

CONFERENCE AND BANQUETING
MANAGEMENT
TASK 2

INTRODUCTION
• Banqueting and conference management is a diverse sector that reflects upon the entire planning for
the arrangement of conducting any event.
• It involves multiple stages that assist in making the event a big success and reap the benefits.
• There are different types of banquet services and consists of family type, food stations, buffet,
reception etc.
• For this, a seminar is to be conducted as the corporate event for spreading about “Sustainability and
Inclusive participation”.
• Venue is the Clark Plaza Hotel where around 400 individuals from 20-25 IT companies are going to
participate.

FACTORS FOR PLANNING AN OFFSITE
CONFERENCE
• Offsite is the occasion where the employees go to a specific event away from the workplace area.
• There are several factors that has an impact on the planning for an offsite conference.
• It consists of few ways and mostly emphasis on developing the individuality.
• There are many factors that affect the off-site considerations including space realisation, transport
facilities, equipment hire and staff utilisation.

CONT..
• Equipment hire is the involvement and participation of the company who is organising, managing and
overseeing each stage for the event planning to make the feasibility of the event effective.
• Space realisation or Location of place is another element to be considered in terms of accessibility and
availability of the modes of transportation.

MENU PLANNING CONSIDERATIONS FOR
CONFERENCE AND BANQUETING EVENT
• This involves several elements to conduct the chosen event in systematic ways.
• Composition guidelines: This involves about the resources' allocation and the specifications regarding
fulfilling the event planning. It also consists of entertainment factor and making lasting impressions
through plating, taste and preferences.
• Legal requirements: This includes about the legislations and laws to be associated to fulfil the event
planning. Here the focus is on following the guidelines and instructions mentioned in the HACCP
(Hazard Analysis Critical Control Point) and mentioned by the other regulatory bodies. Moreover, it
also involves about the ethical practices to be considered.

CONT..
• In regard to Service on a Plate, the menu planning considerations were budget based and based on
banquet style to give a platform for people to choose and not waste the resources.
• The financial objectives is always oriented for profits through private funding and has helped this
company to fetch a good number of customers.
• Moreover, the objective include about creating a name in the banqueting management and reach the
top positioning in the UK's sector.

ERGONOMIC CONSIDERATIONS
• The study of the people efficiency and their working styles has been proved beneficial in maintaining
the management related to conference and banqueting.
• Here the purpose is to give the people a comfortability aspect through a system of channels tor each the
objectives behind conducting the event.
• This part has majorly three divisions to categorise the considerations to be adopted by any company.

Cont..
• Space utilization techniques: This is one of the basic requirements before initiating any event. It
includes layout and designing of the room to make the necessary seating arrangements.
• Quality of environment: This element is mainly dependent on the presentation and overall maintenance
of hygiene and sanitation parts. Here the floor occupancy has the deciding factor for reaching the
demands in context to the floor space.
• Audio-visual: This is important factor that has an impact on creating a more lasting impression on the
mind-set of the people attending the event. It includes special effects with good sound systems and
lighting utilisation

Conclusion
• It is important to plan the menu in accordance to the food production and service systems.
• Moreover, the focus is on understanding the styles and patterns used while serving or providing the
services.
• Additionally, it also emphasis on knowledge about the foods and beverages to make a lasting
impression.
• Lastly, it also highlighted the ergonomic considerations and include about the designing components to
maintain the environment of the event.

REFERENCES
Books and journals
Wilson, R. and Plumley, D., 2017. Different shaped ball, same financial problems? A holistic performance assessment
of English Rugby Union (2006-2015). Sport, Business and Management: An International Journal. 7(2). pp.141-156.
Griffith, C.J., Jackson, L.M. and Lues, R., 2017. The food safety culture in a large South African food service complex:
Perspectives on a case study. British Food Journal. 119(4). pp.729-743.
Cousins, John, Dennis Lillicrap, and Suzanne Weekes. Food and beverage service. Hachette UK, 2014.
Shams, S.R., 2015. Stakeholders’ perceptions and reputational antecedents: a review of stakeholder relationships,
reputation and brand positioning. Journal of Advances in Management Research. 12(3). pp.314-329.

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