Pearson HND Conference and Banqueting Management Report (Unit 13)

This report provides an overview of conference and banqueting management, focusing on the services offered by 'Service On A Plate'. It details various food production systems, including on-site kitchens, central kitchens, and hybrid approaches. The report explores different food and beverage service styles like waiter service, Chinese banquet services, buffet services, self-services, and semi-self services. It also discusses factors affecting off-site banqueting, such as location, socio-cultural, environmental, and technological aspects. Menu planning considerations, based on event types, and ergonomic design of dining floors for staff and guest comfort are also key aspects. The conclusion summarizes the importance of these elements for successful conference and banqueting events.

Conference and Banqueting
Management

Table of Contents
• Introduction
• Range Of Food Production Services
• Menu Planning Consideration
• Ergonomic Consideration
• Conclusion

Introduction
• Catering is a business that provides food services at a remote site and
locations. Service On A Plate that is providing the catering services to at
different locations for different functions. This presentation is providing
brief about range of food production systems and styles for a catering
services provider. Various factors are also explained ion the report that can
affect the service of Service On A Plate company. Menu planning
consideration and Ergonomic consideration is explained in presentation.

Range of Food Production Services
• There are different food production systems are used in catering services.
• On-site Kitchens
• Central Kitchen or Centralized Food Production System
• Combination of On-site and Central Kitchens

Food and Beverage Service Styles used by Service On A Plate are
• Waiter Service
• Chinese Banquet Services
• Buffet Services
• Self Services
• Semi Self Services

Continued..
• Different factors can affect the off site banqueting and conference. This
different factors can affect the company in different manner. Location,
socio-cultural factors, environmental factors, technological factors are
main problems in off site working kitchen.

Menu Planning Consideration
• There are different kinds of conferences and banqueting events are served
by the Service On A Plate and the menu planning is most important part of
the catering services and clients. The planning of food menu is based on
the type of occasion, function and conference.

Ergonomic Consideration
• This consideration is all about structure and design of dine floor. It is
important it can cause different problems to waiters and guest to entertain.
For more comfortable working, serving and to work with high efficiency it
is essential to design proper structure. This will provide better working
conditions for serving staff.

CONCLUSION
• This is how the conference and banqueting events are served by Service
On A Plate company. The different issues of off site conference and
banquet are evaluated in presentation. Important consideration about
design of event place and menu are explained in presentation.

REFERENCES
• Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist
Perspective on Sensemaking in Management Control. A Philosophy of
Management Accounting: A Pragmatic Constructivist Approach, p.260.
• Rahimi, R., 2017. Organizational culture and customer relationship
management: a simple linear regression analysis. Journal of Hospitality
Marketing & Management. 26(4). pp.443-449.
• Do Le, T., 2017. The reasons and solutions for the under-representation of
women in the hotels’ senior management.
• Chibili, M., 2017. Modern Hotel Operations Management. Routledge.

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