Organising a conference or banquet
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Conferencing and banqueting
Conferencing and Banqueting

Marks and Spencer is organizing a business conference at Hilton group of hotels at UK. Under this conference, all the CEOs, managing directors, secretaries of the organization are invited. The motive of the conference is to discuss the expansion opportunities of the brand in different markets. It will be a high class event for Hilton hotel as the management is required to face different types of strategic and operational issues. They also have to consider the factors which will affect the functioning of the event. A good conference and banqueting service will definitely make a positive impression on the minds of the corporate clients.

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Strategic and operational issues
Strategic and Operational Issues

While the course of the event different types of strategic and operational issues may arise in front of the host company. They have to be prepared in advance in order to face such issues. These things can negatively affect the working and ignorance of them can lead to many bad consequences. There is a need to analyze such issues so that proper arrangements can be made for improvements.

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  • Adequate space and utilization

  • Food and accommodation

  • Appropriate resources

  • Customized package

  • Poor management

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  • Security issues

  • Proper medical facilities

  • Rise of costs

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Performance and quality review techniques
PERFORMANCE AND QUALITY REVIEW TECHNIQUES

Different types of performance and quality review techniques can be used which can assists in analyzing the performance of an event. These techniques helps in analyzing what are the loopholes and errors. These are as follows:

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Factors influencing the organization of an off site event
FACTORS INFLUENCING THE ORGANIZATION OF AN OFF-SITE EVENT

  • Use of skilled manpower

  • Climatic conditions

  • Presence of resources

  • Transportation

  • Entertainment

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Menu planning issues
Menu Planning Issues

  • Difference in culture

  • Hygiene factor

  • Production capacity

  • Service potential

  • Feasibility and budget

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Food beverage production systems and styles for banquet
Food, Beverage Production Systems and Styles for Banquet

  • Food Production System

  • Food Production Style

  • Beverage Service style

  • Off-site and on-site considerations

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Ergonomic considerations for banquet
ERGONOMIC CONSIDERATIONS FOR BANQUET

The ergonomic considerations refers to the efficiency of the people for working. With regard to the Marks and Spencer’s business conference, it means how high quality services can be maintained at low costs. It includes aspects such as space, floor capacity, sitting arrangements, after conference celebrations etc

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Ergonomic considerations for banquet1
ERGONOMIC CONSIDERATIONS FOR BANQUET

  • Proper sitting arrangements are to be made for the guests. The sitting for them must be in comfort and ease.

  • The floor capacity must be high in volume. As it is a international business conference, hence delegates will appear in very large number. The floor must be adequate enough to handle such gathering

  • Proper lighting and sound system will be maintained so that communication can be made in effective manner.

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References
References

  • Guest Feedback Format sample for Hotels and Restaurants, 2015.[Online]. Available through:<http://evenesis.com/blog/post-event-feedback-evaluation-why-it-is-important-and-how-to-do-it-right/>. [Accessed on 27th Jan 2016].

  • Khan, F., 2010. What do you mean by banquet hall or French work Banque. [Online]. Available through:<http://hotelmanagement-firojkhan.blogspot.in/2010/03/what-do-you-mean-by-banquet-hall-or.html>. [Accessed on 27th Jan 2016].

  • Yunos, Y., 2015. Post-event feedback and evaluation: Why it is important and how to do it right. [Online]. Available through:<http://evenesis.com/blog/post-event-feedback-evaluation-[Accessed on 27th Jan 2016].

  • Falk, J., 2011. Visitors’ learning for environmental sustainability: Testing short-and long-term impacts of wildlife tourism experiences using structural equation modeling. Tourism Management. 32(6).pp. 1243-1252.

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