unit 13: CONFERENCE AND BANQUETING MANAGEMENT

UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT

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LO1 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

LO2 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

LO3 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

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LO4 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

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UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT

Learning outcomes and assessment criteria

Learning outcomes

On successful completion of this unit a learner will:

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

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

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

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 event

4.1 assess the ergonomic considerations for a given conference and banquet

UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT

Guidance
Links
This unit provides and can be linked successfully with:
Unit 5: Food and Beverage Operations Management Unit 8: Marketing in Hospitality. Unit 12: Hospitality Operations Management Unit 14: Hospitality Contract and Event Management.
This unit links to the following Management NVQ units:

B1: Develop and implement operational plans for your area of responsibility

B8: Ensure compliance with legal, regulatory, ethical and social requirements

E1: Manage a budget

E2: Manage finance for your area of responsibility

E5: Ensure your own action reduce risks to health and safety

E6: Ensure health and safety requirements are met in your are of responsibility

 F9: Build your organisation’s understanding of its market and customers

F12: Improve organisational performance.

Essential requirements

Case study materials, some drawn from the trade press, are an essential resource.

Employer engagement and vocational contexts.It is important for centres to develop supporting relationships with local commercial providers. These should be used for visits and as a source of visiting speakers.

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