Conference and Banqueting Management Report: Unit 13, HND Hospitality

This report on Conference and Banqueting Management explores various aspects of event organization. It begins with an introduction to the field, defining its scope and importance. The report then delves into different food production systems, such as vacuum packing, and examines their suitability. It highlights crucial factors for offsite conferences, including equipment considerations. Furthermore, the report discusses menu planning, emphasizing customer needs and composition guidelines. Lastly, it outlines ergonomic considerations for banquet and conference settings, focusing on environmental quality, space utilization, and audio-visual equipment. The conclusion summarizes the key takeaways, emphasizing the role of conference and banqueting in modern events and meetings. The report is supported by references to relevant academic sources.

CONFERENCE AND
BANQUETING
MANAGEMENT

TABLE OF CONTENT
 Introduction
 Task 2
 Conclusion
 References

INTRODUCTION
It can be defined as the study and organizing of different types of events like charity
events, outdoor events, exhibitions, musical events and concerts, celebrations, seminars,
ceremonies and many other such related events. The presentation will discuss some
suitability of food production system and styles along with food and beverage service
styles. Next it will highlight some consideration that are to be taken care of at time of off-
site conference along with a discussion on some menu planning consideration for
banqueting and conference events. At last the report will outline some ergonomic
consideration to be considered for banquet or conference.

Suitability of range of food production
system and styles along with food and
beverage service styles
Food production system
Vacuum packing
It is a type of food production system which involves packing the food in such a
way that the packing removes the air from the packed food. In vacuum packing, the food
maker places the food item into a plastic film package which removes the air from inside
and seals the package of food. The main reason for using vacuum packing is to remove
oxygen from the food container and box and to increase the life of food. This reduction in
oxygen reduces and limits the growth of fungi and bacteria and preserves the food to stay
fresh over a longer time period.

Factors to be taken into consideration at
time of off- site conference or banquet
The major factors that are to be taken care of at the time of off site conference or
banquet is discussed in the adjoining points-
Equipment- the major factor to be considered is equipment and tools which might be
used while the conference or banqueting. This is majorly because of the reason that on site
conference have all the equipment within the premises but off site conference does not
have such equipment So it is very necessary point to be considered while going for off site
conference to arrange for the equipment earlier.

Menu planning consideration for
banqueting and conference events
Menu planning is very necessary for the successful conference or banqueting. This is
because of the reason that if menu of the event or ceremony will not be good then the
consumers will not like the other services of banquet or conference. So it is very necessary
for conference and banqueting to have a good menu planning. For this there are certain
consideration which are discussed in the connecting points-
Customer needs- this is the first and foremost thing which is to be considered at time
of menu planning. This is because of the reason that the menu is prepared to satisfy the
consumer coming to the conference or banquet. This is the top most priority because if the
consumer will not be satisfied then he will not come again. So it is of utmost importance
that banqueting first understand the taste and requirement of the consumers.

Ergonomic consideration for
banquet or conference
Some common types of ergonomic considerations that needs to be taken care of by
Services on a Plate are discussed in the adjoining points-
Quality of environment- this is the major consideration that must be taken care and
must be considered by Service on a Plate. This is because of the reason that if the quality of
environment and the ambiance of conference or banquet will not be good then no consumer
will come for organizing any event at the conference. According to health and safety law,
the conference must maintain the supply of fresh air at the rate of not less then 5 to 8 litres
per worker per second of time. With this the temperature of the conference or banquet must
be maintained at least to 16 degree Celsius so that the employees are comfortable working
in that environment. Also there must be proper ventilations in every part of the conference
or banquet.

CONCLUSION
By the end of the study it was concluded that in the modern era the conference and
banqueting plays a crucial role in arranging events and meetings for businesses and for
personal. The presentation highlighted different types of food production system and styles.
Next it discussed some consideration which are to be taken care of for off site conference
such as equipment requirement and transportation. Next it demonstrated some
considerations for menu planning like customer needs and composition guidelines. At last
the report highlighted some ergonomic considerations like quality of environment, space
utilization technique and audio visual instruments.

REFERENCES
 Heyes, A., Beard, C. and Gehrels, S., 2015. Can a luxury hotel compete without a spa
facility?–Opinions from senior managers of London’s luxury hotels. Research in
Hospitality Management. 5(1). pp.93-97.
 Li, K.X., Jin, M. and Shi, W., 2018. Tourism as an important impetus to promoting
economic growth: A critical review. Tourism management perspectives. 26. pp.135-
142.
 Ling, H.J., Quah, M. and Goh, J.C.L., To invest or not to invest in sustainability?
Dilemma of a small hotel.