Conference and Banqueting Management Report: HND Hospitality Unit 13

This report on Conference and Banqueting Management examines the essential aspects of the hospitality industry. It begins with an introduction highlighting the significance of conference and banqueting as a vital sub-sector. The report then explores the suitability of various food production systems for conference and banqueting, differentiating between banqueting and conference events. It also outlines crucial factors to consider when organizing off-site conferences, such as transportation, space realization, and critical control points. The report further delves into key menu planning considerations, including customer perceptions and needs, feasibility, and budget constraints. Ergonomic considerations, such as seating plans, comfort, and space utilization, are also addressed. The report concludes by emphasizing the industry's significant impact, particularly in countries like the UK, and the broad scope of opportunities in both conference and banqueting sectors.

Conference and Banqueting Management

 Introduction
 Suitability of range of food production systems
 Factors to be considered when organizing off site conference
 Key menu planning considerations for conference events
 Ergonomic considerations for a given conference
 Conclusion
 References
Table of content

Conferencing and banqueting is considered to be an essential sub sector of hospitality industry and is
found to have a significant contribution to the economy of a country. It is essential for companies
functioning in this sector to constantly undertake steps so as to effectively manage the provision of
services to customers in accordance with their needs and requirements
Introduction

This sector is divided into the two part that is conference and banquet. Conference group is considered as
the group in which space is provided for the official evenest or activities. On the other hand banquet it is
consternating on on special family functions and occasions that has been celebrated.
 Banqueting : The purpose of this is enjoyment and personal celebration. In this no
accommodation is required. Activities are based on the d functional requirement.
 Conference : the purpose of this is official training and different business activity. In this there is
huge demand for accommodation. In theses there are no seasonal and depend on the requirement.
Suitability of range of food production systems

Some of the food production systems and styles is mentioned below:
 Food production system
 Food production style
 Food and beverages
CONTINUE……

In this there are various factor which is considered at the time of planning an outside conference and
banquet services like transportation, entertainment and staff utilization. In this every factor plays an
essential role in conference and banquet. Some of the factors are mentioned below:
 Space realisation:
 Transport
 Hazardous analysis critical control point
Factors to be considered when organizing off site conference

 In this here is explained some important point which will be considered in conference and in banquet.
These are perceptions of customers and needs, marketing implications, productions and services
capabilities etc.
 Perception of customers and needs
 Feasibility and budget
Key menu planning considerations for conference events

This ergonomics process is known as a process which is systematically by its nature and identify risk
factor and then reduce that risk factor in organisation.
Space utilisation techniques:
 Seating plan
 Comfort
 Computer added design package
Ergonomic considerations for a given conference

Quality environment:
 Heating
 Air conditioning:
 Minimum and maximum floor occupancy:
CONTINUE….

Audio-visual
 Lighting
 Sound
 Special affect
Continue…

From this study it has been concluded that the large area is cover by this industry in country like UK.
The scope of conference has in various ways and also for the banqueting industry that is at low high and
medium stage.
Conclusion

 Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’ senior
management.
 Inkson, C. and Minnaert, L., 2018. Tourism management: An introduction. Sage.
 Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of Civil
Engineering. 62(2). p.77.
References