Unit-13 CONFERENCE AND BANQUETING MANAGEMENT


Unit-13  CONFERENCE AND BANQUETING MANAGEMENT


Conference and Banqueting Management M/601/1797


LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development


Understand the nature of the conference and banqueting sector and the factors influencing its development Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political; technological; environmental; legal

unit 1 The internet and e- business
1.1 discuss the size and scope of the conference and banqueting industry in the UK

1.2 analyse factors that have influenced its development



LO2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events 


Understand the key strategic and operational issues involved in the effective management of conference and banqueting events Administrative procedures: function sheets; booking diary; the contract; pricing and packaging; discounting initiatives; space utilisation Financial, legal consideration and marketing consideration: licensing law implications, health and safety legislation eg Health and Safety at Work Act 1974 (HASW); hygiene regulations; product placement, targeting and selling; required profit margins Function etiquette and protocol: religious and cultural guidelines, protocol appropriate to different occasions, weddings, formal dinners, room design, seating plans, role of master of ceremonies Performance and quality: evaluation and review techniques, client and guest evaluation procedures, venue appraisal, profit realisation, closed loop evaluation methods


2.1 critically assess the key strategic and operational issues involved in the effective management of a given conference or banquet

2.2 discuss performance and quality review techniques used by the conference and banqueting industry 



LO3 Understand food production and service systems



Understand food production and service systems Food production systems: types eg cook-freeze, cook-chill, vacuum packaging, pre-prepared, sous-vide, traditional partie system, modern partie system Food production styles: styles eg banquet, buffet presentation (finger, fork, full); stages in the food production process Food and beverage service: styles eg banquet service, full silver service, family service, lay-up styles; room plans; beverage service; the service sequence Off-site considerations: equipment hire, staff utilisation, Hazard Analysis Critical Control Point (HACCP), space realisation, transport, entertainment required Menu planning: composition guidelines, legal requirements, marketing implications, production and service capabilities; feasibility and budget; customer perception and needs



3.1 evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquet

3.2 discuss factors to consider when organising an off-site conference or banquet

 3.3 analyse the key menu planning considerations for conference and banqueting events


LO4 Understand the ergonomic considerations in the organisation of conference and banqueting


Understand the ergonomic considerations in the organisation of conference and banqueting event Space utilisation techniques: seating plans/room layout designs to accommodate guests, style, comfort, types of event, computer-aided design packages (CAD) Quality of environment: minimum and maximum space/floor occupancy, demands on floor space, heating, ventilation, change of air rates, air-conditioning Audio-visual: lighting, sound, special effects, video projections, computer disc presentations, lighting technology, sound technology


4.1 assess the ergonomic considerations for a given conference and banquet


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