Aim of Unit 13 Conference and Banqueting Management
The study analyses different operational issues, which make effect on the success of banqueting and conference industry as well as gain several understandings on the factors that influence the development of the sector. It would investigate diversity, size and scope of the concerned sector and the reason of increasing operational issues and their effects. It would enable them to understand the internal operation of this industry and the challenges that have been faced by many organizations in current days. Unit 13 Conference and Banqueting Management would further encourage learners identifying and developing an appreciation of specific client needs by considering planning problems within the sector.
1 Understand the nature of the conference and banqueting sector and the factors influencing its development
The part of this unit would deliver a firm concept of venues’ diversity, nature and development of this sector. In this, learners might come to know about various aspects such as different conference venues, facilities within the related hotels, multi-functional centres. It would focus on the size as well as the worth of this sector and different event types. The development would be based on socio-cultural, political, economic, environmental, technological and legal aspects. It would enable them to learn about the basic concept of the chosen sector.
2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events
This particular part would incorporate different operational and strategic issues in which different administrative processes, financial, marketing and legal consideration would be focused. In these, different aspects such as functional sheets, packaging and pricing, space utilisation, discounting initiatives would be discussed. Apart from these, the discussion regarding different licensing law implications, hygiene regulations, health and safety regulations, sailing by targeting and others would help learners to get ideas about the legislation issues further. Besides these, different functional etiquette and performances such as cultural and religious guidelines, several protocols within the events like weddings, formal dinners and others, review and evaluation techniques, venue appraisal and profit realisation would be discussed.
3 Understand food production and service systems
The study analyses different essential systems of food and beverage products as well as services. Various key aspects such as food manufacturing styles, off-site consideration and menu planning would be analysed. By these, learners could find out multiple understandings on buffet presentation, the process of food production, banquet service, layup style, room planning, vacuum packaging, traditional and modern party system, staff and equipment utilisation, hazard control analysis and marketing and legal requirements.
4 Understand the ergonomic considerations in the organisation of conference and banqueting event
Learners could further learn about the techniques of space utilisation such as room design for accommodating guests in different types of events as well as computer-aided design packaging. Environment quality would also be analysed in which different aspects like floor occupancy, space demand, climatic changes within event rooms, different effects regarding light and sound, video projection and implication of technologies would be associated.
Learning outcomes and assessment criteria
|Learning outcomes On successful completion of this unit a learner will:||Assessment criteria for pass The learner can:|
|LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development||discuss the size and scope of the conference and banqueting industry in the UKanalyse factors that have influenced its development|
|LO2 Understand the key strategic and operational issues involved in the effective management of conference and banqueting events||critically assess the key strategic and operational issues involved in the effective management of a given conference or banquetdiscuss performance and quality review techniques used by the conference and banqueting industry|
|LO3 Understand food production and service systems||evaluate the suitability of a range of food production systems and styles and food and beverage service styles for a given conference or banquetdiscuss factors to consider when organising an off-site conference or banquetanalyse 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|
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.