Pearson HND in Hospitality: Conference and Banqueting Report

This report provides a comprehensive overview of conference and banqueting management, covering various aspects essential for successful event organization. It begins with an introduction outlining the key areas of study, including the suitability of different food production systems, styles, and service styles such as frozen foods and vacuum packaging, and banquet and buffet presentations. The report delves into critical factors for off-site conference and banqueting, emphasizing technology, location, transport, and hazard analysis. It also explores crucial considerations in menu planning, such as feasibility, budget, customer needs, and legal requirements. Furthermore, the report highlights the importance of ergonomic factors in conference and banqueting, including space utilization, environmental quality, and audio-visual elements. The conclusion summarizes the significance of ergonomic factors and menu planning considerations, referencing key sources. This report is a valuable resource for students studying hospitality management.

Conference and banqueting management

TOC
 Introduction
 Suitability of a range of food production systems, styles, food and beverage service styles
 factors to be considered while organising an off-site conference and banqueting.
 Factors considering in menu planning.
 Ergonomic factors considered in conference and banqueting management.
 Conclusion
 References

Introduction
 Study will include factors to be considered while organising an off-site
conference and banqueting.
 Factors considering in menu planning will be included in this presentation.
 Study will highlight ergonomic factors considered in conference and
banqueting management.

Suitability of a range of food production systems, styles,
food and beverage service styles
 Frozen foods-it is one of the biggest challenge for food industry to preserve the food from bacteria.
 Vacuum packaging- it is a quick and efficient way to preserve food from outer atmosphere by introducing
inert gas(nitrogen) or protect product from oxygen as it increases the shell life of the product and helps to
minimize the product loss
 Styles of food products-banquet style-basically it is suitable for grand functions like ring ceremony,
wedding ceremony and baby shower. This style is similar to round table conference. here guests can easily
interact with each other as they are facing each other.
 Buffet presentation-buffet provides more variety of food as compare to plated system. Having so many
options guests are finding food items as per their choice

Factors to be considered while organising an off-site
conference and banqueting
Off-site conferences and banqueting is a business meeting
conducted outside the company in different locations.
 Technology is an important factor that should be kept in mind,
when a speaker is giving speech on mike, make sure that
everyone is able to listen to him.
 Location and transport also becomes an important part while
organising the off-site conference and banqueting. Location is
very important when a group meets.
 Hazard analysis critical control point is a system that protects
food from biological, chemical and physical hazard.

Key menu planning considerations
 Menu planning is important because it helps in saving time, money and
promotes healthier food, improves shopping skills according to the
budget and helps to keep food safe and hygienic.
 Feasibility and budget are important factor to be considered while
planning a menu.
 Customer perception and needs plays a major factor in which company
need to identify the preference of the guest.
 Legal requirement should be taken care while preparing menu.

Ergonomic considerations
It is a process of arranging and designing products, systems and
workplace so that people can easily use them.
• Space utilization is beneficial at workplace and make sure that
floor plans, designs and layout are proper so attendees get
motivated thus increase in productivity.
• Quality of environment is also an important factor to be
considered. Internal environment depends on the temperature,
ventilation and humidity control.
• Audio-visual is a major factor because background sounds, noise,
people talking can impact overall space.

Conclusion
 From the above study it can be concluded that ergonomic factors are important
in organizing conference and banqueting.
 Further study says that while planning menu budget, customer preference and
legal requirement should be kept in mind.

References
Baiomy, A. E., Jones, E. and Goode, M. M., 2017. The influence of menu design,
menu item descriptions and menu variety on customer satisfaction. A case study
of Egypt. Tourism and Hospitality Research. pp.1467358417708228.
Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants
and cafeterias. Public health nutrition. 19(12). pp.2185-2189.