HND in Hospitality - Conference & Banqueting Management - Food Systems

This report evaluates food production systems like cook-chill for suitability in conference and banqueting, particularly for the "Service On A Plate" company, finding cook-chill less suitable due to high operational costs. It analyzes key menu planning considerations, emphasizing resource availability (water, light, space) for event organization. Ergonomic considerations, such as space utilization and comfortable seating arrangements, are assessed to enhance guest experience and operational efficiency. The report concludes that the conference and banqueting industry offers growth opportunities, highlighting the importance of diverse production systems and careful planning. It references academic sources on event management, menu planning, and sustainable practices.

CONFERENCE AND
BANQUETTING
MANAGEMENT

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

INTRODUCTION
 Conference and banqueting industry is the industry related to providing service to the
consumer of the event organisation and management. This report explains the size and
scope of the Conference and banqueting industry in the UK and the factor which
influence the development of these industry. Further this report explains the production
and serving system suitable for the organisation and the key consideration for the off-
site conference and banquet and for the menu planning and In the end report explains
the eeconomic consideration for the organisation. These report is made on the Service
On A Plate” company.

Evaluate the suitability of a range of food production systems and
styles, and also food and beverage service styles, for a given
conference or banquet
 Cook Chill System: It is a food production system in which food is
prepared and then the food is packed and cooled down to the lower
temperature of 3 degree or less than that and then they stored in the
same temperature and can be distributed when there is requirement
of the food. This is not a technique which is suited for the
organisation as this technique requires a Low temperature ware
house which increase the operation cost of the business.

Analyze the key menu planning considerations for
conference and banqueting events
 Proper arability of the resources: Planner need to see that there is proper arability of the
resources for the organization to organize the event over that place. Resources include
the basic thing like viability of water, light, place to arrange the thing and utility to
make the food or to heat the food as without it will be difficult for the planner to
organize the event as it is difficult to arrange these resources on temporary basis as
these requires time to establish these all thing on the temper basis.

Assess the ergonomic considerations for a
given conference and banquet event
 Conference and banqueting companies are required to consider ergonomic aspects that assist
in performing business activities as per the industry standards. It is the process of arranging
resources and people so that both these things can get interacted properly and effectively
utilization of resources can be done. “Service On A Plate” company ensures effective
utilization of space.
 As it confirms that seats are placed at correct place so that guests do not feel uncomfortable
and they get adequate space to move. It uses computer aided design packages so that
customers of the organization can get immediate services. If any kind of issue take place,
then use of computer system supports business unit in resolving that technical issues
immediately.

CONCLUSION
 After going through above report it has been summarised that Conference and
banqueting industry is still a growing company and has a good scope for the individual
to grow in that industry in the UK. It has been also summarised that there are variety of
the production and serving system organisation need to choose mixture of them so that
they are able to serve variety of the customer at the event. It has also been summarised
that there are more that there are many consideration which need to be looked by the
planner in the organising of the even and making of the menu.

REFERENCES
 Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event
industry: A case of Malaysia. MOJEM: Malaysian Online Journal of Educational
Management. 3(1). pp.1-17.
 Hernández-Ocaña, B and et.al., 2018. Bacterial Foraging Optimization Algorithm for
Menu Planning. IEEE Access. 6. pp.8619-8629.
 Jones, M.L., 2017. Sustainable event management: A practical guide. Routledge.