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
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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