HND Hospitality Management: Conference & Banqueting Task 2 Report

This report provides a comprehensive overview of conference and banqueting management, focusing on a banquet event for 1500 guests in London, UK. It evaluates various food production systems such as cook chill, traditional, and cook freeze methods, recommending the cook chill method for this event. The report explores food and beverage service styles, favoring buffet menus for large events, and discusses food production styles like poaching, roasting, and grilling. It emphasizes factors crucial for offsite conference planning, including space utilization, staff execution, hygiene, transportation, and equipment. Key menu planning considerations, such as composition guidelines, marketing implications, and customer needs, are also addressed. Furthermore, the report highlights ergonomic considerations, stressing the importance of optimal space utilization, seating arrangements, and health and safety. It concludes by underscoring the significance of meticulous planning and management for successful conference and banquet events, considering all discussed factors.

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

Table of Contents
 Introduction
 Description and classification of the conference or banquet
 Range of food production systems and styles and food and beverage service
styles
 Factors to be considered when planning an offsite conference or banquet
 Key menu planning considerations
 The ergonomic considerations for a given conference or banquet
 Conclusion
 References

Introduction
The presentation is focused on evaluating the range of food production
system and food and beverage styles for the given conference or banquet for
the client of “Service on a plate”. As an event organiser, factors to be
considered while organizing off-site conference will be discussed
significantly. The presentation will also throw light on menu planning and
ergonomic considerations for a given conference or banquet.

Description and classification of the conference or
banquet
 Events, conferences and exhibition are considered as a significant
motivator of tourism and they are present in destination development
plans as well as tourism development strategies.
 As an event organiser of “Service on a plate”, the main task is to plan a
banquet for the customer in London, UK. The estimated guests to grace
the occasion are around 1500.

Continued…
 There are different kinds of venues that can be used by the firm
for organizing this event such as purpose built venue such as ICC
Birmingham, Olympia conference centre etc.
 Unusual venue such as The natural History Museum, Darwin
centre, Limes Centres etc. can be used
 Other than this, hotels and academic venues can also be used

Range of food production systems and styles and food
and beverage service styles
Food production system
 Cook chill method
 Traditional conventional method
 Cook freeze system
For the current occasion, cook chill food production method will be
more suitable as they event is to be planned for 1500 guests

Continued…
Food and beverage service style
 Ala carte
 Bar menu
 Buffet menu services
 Room services
 Catering services
For the current occasion, buffet menu services will be more suitable as the
event is to be planned for 1500 guests and selected food items will be served as
per the contract

Continued…
Food production style
 Poaching
 Roasting
 Boiling
 Grilling
 Baking
All these techniques will be used for preparing the food at the conference

Factors to be considered when planning an offsite conference or
banquet
 Space utilization
 Execution of the staff
 Hygiene
 Transportation
 Equipments to be used

Key menu planning considerations
 Composition guidelines
 Marketing implications
 Production capabilities
 Services capabilities
 Needs of the customers
 Perception and behavior of guests

Continued…
Other than this, there are many other important factors that needs to
be taken care of and these are:
 Financial or budget prediction
 Guidelines considerations
 Legal obligations

The ergonomic considerations for a given conference or banquet
 It simple means that each and everything are placed at perfect and right
position
 Customers feels satisfied with the services offered by the event firm
 Space utilization techniques should be used
 Seating plans, different room layout designs should be considered for
accommodating guests in exact way
 Computer-aided design packages (CAD) should be in focus for documenting
an event
 Proper ventilation, air conditioning and lightning in the conference room
should be present