UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT

UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT

Unit 13:
Conference and Banqueting


Management

Unit code:
M/601/1797

QCF level:
5


Credit value:
15





  • Aim
This unit will enable learners to gain an understanding of the operational issues that affect the success of the conference and banqueting sector and the factors influencing its development.
  • Unit abstract
Learners will investigate the size, scope and diversity of the industry and the strategic and operational issues that influence business success. The unit will encourage learners to investigate and develop an appreciation of the particular needs of clients within the conference and banqueting sector and to consider the operational and planning issues which are specific to this sector of hospitality.
Learners must ensure that their evidence relates to the hospitality industry.
  • Learning outcomes
On successful completion of this unit a learner will:
  • Understand the nature of the conference and banqueting sector and the factors influencing its development
  • Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
  • Understand food production and service systems
  • Understand the ergonomic considerations in the organisation of conference and banqueting event.
UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT
Unit content
  • 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
  • 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
  • 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
UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT
  • 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
UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT
Learning outcomes and assessment criteria


Learning outcomes

Assessment criteria for pass



On successful completion of

The learner can:



this unit a learner will:














LO1 Understand the nature of the

1.1
discuss the size and scope of the conference and



conference and banqueting


banqueting industry in the UK



sector and the factors

1.2
analyse factors that have influenced its development



influencing its development
















LO2 Understand the key strategic

2.1
critically assess the key strategic and operational issues


and operational issues



involved in the effective management of a given


involved in the effective



conference or banquet


management of conference

2.2
discuss performance and quality review techniques


and banqueting events






used by the conference and banqueting industry














LO3 Understand food production

3.1
evaluate the suitability of a range of food production


and service systems



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

4.1
assess the ergonomic considerations for a given



considerations in the


conference and banquet



organisation of conference






and banqueting event













UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT
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