CTH LEVEL 4: DIPLOMA IN HOSPITALITY MANAGEMENT

CTH Number: CIH/DHM/1140S/2018 Student Name: TERESIAH WANGUI

Centre Name: CASCADE INSTITUTE Tutor Name: Mr NJERU

OF HOSPITALITY

Unit Title: CONFERENCE AND BANQUETING MANAGEMENT

Centre Final Mark:

CTH Final Result:

Plagiarism Score:

STUDENT STATEMENT
I hereby declare that this assignment is my own work and any use of materials from other
sources has been referenced accordingly.
Student signature: TWN Date: 15TH Mar, 2021

TUTOR STATEMENT
I hereby confirm that to the best of my knowledge this assignment is the student's own
work and she has not collaborated in the production of this assignment with any other
person. I also confirm that I have a record of this student's progress tutorial/s.

Tutor signature: Date:

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INTRODUCTION
The report is demonstrating the learning outcome in conference and banqueting in tourism and
hospitality. The learning outcomes include;
 Understanding the nature of the conference and banqueting sector and the factors
influencing its development
 Understanding the key strategy and operational issues involved in the effective
management of conference and banqueting events
 Understanding food production and service system
 Understanding the ergonomic consideration in the organization of conference and
banqueting event
TASK ONE
1.1 The Size and Scope of Conference and Banqueting Industry in Kenya
Conference and banqueting management refer to the supervision of conference whether it is an
individual business or any other business entity. It includes basic tools which is associated with
managing different activities which includes planning organizing and leading along with control.
Banqueting is an event management that has an application in conducting large scale event such
as a wedding, conferences, formal parties, concerts and convections. The famous form of
conferencing is mostly based on the industry which assists in identifying the opportunity to
network as well as benchmarking so that they can analyse trends and standard of the industry
which helps in generating revenue for Kenyan conference and banqueting.
The hospitality industry in Kenya dates back in 19th century when it displayed relevant features
which qualifies it for a place in the industry sector. The core business of the Kenyan hospitality
industry has been hotel, restaurant, bar, bed and breakfast, fast food restaurant and pubs. It also
involves service like Food preparation for schools, hospitals, and other business organization as
the globalization shapes the emergence and development of various industrial sectors.
Thou aware of this development, organizers and stakeholders have continued experience
difficulties challenges in the creation of clear functional boundaries between hospitality industry
and its offshoot however the invention of hospitality has influenced the emergence of conference
and banqueting industry fundamentally from the core and non-core hospitality business

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The conference and banqueting industry have related terms such as event. Some of the
proficiency events include;
 Charity and fundraising programmes
 Entertainment, live music show, concerts and movies
 Sports events
 Festivals, trade fairs and cultural events
 Community and outdoor events
 Planning of parties, birthdays, weddings, anniversaries and any other special events
1.2 Factors Influencing the Development of Conference and Banqueting in Kenya
There are different factors that contribute and influence the growth of conference and banqueting
in Kenya, some of the various factors include;
Environmental factor
The development should be environmentally friendly since it plays an important role in the
choice of a destination. The Kenyan government has enhanced the environment outlook through
infrastructure development such as construction of roads. It is through monitoring and
controlling our environment that we are assured of sustainable growth
Technological factor
Technology has played an important role in development of conference and banqueting since it
continues to advance. Technology has enabled the people to connect from any part of the world.
Example people can now stream their live meetings through phone apps such as zoom which
makes it easier since one is not required to travel
Legal factor
The growth of Kenyan conference and banqueting has been influenced by observing the
important laws that prohibits organizer’s activity. Such as having a need for a license for the
development of conference and banqueting, and also should follow the laws and rules of the
federal act

Political factor

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Most policies that shape management and legal frameworks of conference industry are made by
politicians. The policies of successive government of Kenya have strengthened the growth of
conference and banqueting through ensuring that the tax policy, labor law and environmental
laws are implemented
Economic factor
When the economic growth is high it tends to be reflected in various businesses in Kenya. We all
realize that there is always a need to celebrate our success as business or individual. This
celebration has led to growth and development of conference since the people celebrating tend to
organize an event hence creating opportunity for event organizers
Social-cultural factors
The development should consider the socio-cultural conditions of specific places, since there are
several protocols rules such as addressing people, sitting on a panel as well as the rules for using
flag, these types of specific protocols should be under considerations
TASK TWO
2.1 The Key Strategy and Operational Issues Involved in The Effective Management of a
Given Conference or Banqueting
There are different operational and strategic issues in which different administrative processes
focuses on, they include;
Health and safety
Health and safety issue of the employee as well as the participant should be ensured by the law.
Example ensuring that the employees’ safety is secured as that of the guest, the health and safety
issues should always be monitored throughout in order to ensure health protocols are followed
and adhered to
Communication factors
Communication between the employer and the employees, the employees and the guest should
always be managed by the management team of a given conference or banquet that is involved
with the key strategy and operational issues so as to ensure there is effective communication and
smooth growth in production and service
implementation and evaluation

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The implementation of the work done by every employee should be managed and monitored as
well as theire performance in order to ensure that all employees do their duties on time and also
ensuring they follow the required strategy
Accommodation strategy
The accommodation should well be managed in terms of large conference whereby wide rate of
accommodation is required therefore a banquet or a conference should make an assumption of
having equal rooms to equal guest
Food production strategy
Food is always the most important and sensitive issue in terms of a conference or a banquet. The
food provided by the banquet or conference industry should be maintained to the highest quality
standard in order to have growth in terms of profitability
Record keeping
The banquet or conference management should keep a record of each and every conference they
handle this way it will be easier to know the type of service your guest prefer and also be able to
avoid repetition of the complaints made in case the guests decided to visit again
2.2 Performance and Quality Review Techniques Used by The Conference and Banqueting
Industry
The quality review of conference and banqueting events are used to assess ways in which one
can improve their business in future events. The higher the number of guests the higher the need
to adopt the various performance and quality review methods for stronger performance in future
events
There are various quality review techniques that can be used by the conference or banqueting
industry, some of the reviews include;
Food and drink review
Food and drinks are important aspects in an event, the food and drinks will be reviewed to ensure
that the food and drink requirements of guests are considered. Example there are guest who only
take non-alcoholic drinks it is therefore necessary to engage a non-alcoholic drink for the special
guest
Budget review

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To budget is to simply come up with the necessary requirement and the total amount required.
There is always sum money which is allocated during the planning stage of a banquet, given the
total cash required for the total budget of the event, it is always necessary to review allocated
funds to verify if it is enough to cater the needs of the event.
Entertainment review
Entertainment plays an important role in a conference or a banquet, therefore, there is need to
carefully evaluate entertainment especially in the view of the taste and experience of the
expected guest as well as for the purpose of the event
Decoration review
The decoration of an event depends on the theme of the event. Example if the theme of a
wedding tends to be red and black then it definitely means that the decoration done will be that
of red and white
Dress code review
having special features in an event tends to be much memorable because of its uniformity in
dressing code which always match the background decoration which leaves the guest with
special memories hence initiating their comeback to the same venue and organizers
Transport review
These is a necessary protocol to consider since the guest comes from different parts of the world
and they also use different mode of transport example air, water and land transport hence its
upon the organizers to plan how the guest can effectively and efficiently reach the event
destination and in case of a disabled persons they should also offer special transport treatment
Contingency plan review
the conference or banquet event always encounter challenges that may likely delay to process of
carrying out the necessary functions on an event which especially affects the outsourced
programmes therefore it is important to make alternatives plans if such challenges arise. The
review of this contingency plan is necessary

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Table plan review
The event organizers in a project management and the amateurs are expected to be at the event to
share the experience and the connection. It is important to review allocated table to ensure that it
matches with the overall aim of the event in a unique style, which should resonate memories
TASK THREE
3.1 The Suitability of a Range of Food Production Systems and Styles and Food and
Beverage Style of a Given Conference or Banquet
Food Production System and Style
There are different food production system and methods that are used in a conference or a
banquet, the various methods include,
Moist-heat cooking method
Moist heat method is a method that uses liquids example water, and cooking oil for production
such methods include;
Boiling: cooking of food fully immersed in liquids at boiling point of 100 0c and leaving it to
simmer in a pot which is well covered
Stewing: cooking food in small measure amount of liquid that allows it to simmer
Steaming: cooking food with steam whereby the steam does not come into contact with the food
but the container holding the food
Poaching: cooking food to boiling point but the temperature is below the boiling point
Frying: basically, cooking food in a hot fat oil
Dry-heat method: cooking food in absence of liquids
Cook-chill method: cooking food until it is done you immediately chills it then re-heat it later
but does not require freezing
Cook- freeze production method: this involves full cooking of food, followed by blast freezing
and storage of food at a controlled low temperature of 18oc-22oc
Food and Beverage Service Style:There are different food and beverage service style standard
that are used in a conference or a banquet, the various styles include;

 Buffet style

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Buffet service is a very common dessert in event with a large number of attendees. Guest pass
through a buffet line that features food choice on tables separate from the seating area. Guest
serves themselves which allows for convenience in choosing what an individual wants to eat.
They then return to their table to eat. Beverages are typically delivered and refilled by attendants
 Cafeteria style.
Cafeteria is a service which is very similar to buffet where guest stand in line to choose their
food. However, in cafeteria service servers dish food from the buffet line
 Family style
Family style is a common internationally, family style service feature seated guest with large
quantities of food in plates or bowls brought from the kitchen and placed at the table whereby
guest serve themselves and pass the food around the table
 Pre-set
This is where a guest shows up at an event and their food is already on the table. This is
frequently seen with items such as bread rolls, desserts, salads and beverages
 Plated
This is whereby guest is seated and servers bring food already portioned onto plates directly
from the kitchen.
3.2 The Factors to Consider When Organizing an Off-Site Conference or Banquet
When organizing an off-site conference, it only means that the conference is simply being
carried out from the usual residence. There are various key factors to consider when organizing
an off-site conference or a banquet include;
Theme of the conference or banquet: One should be able to know the guest profile example in
a wedding there is always a theme colour there for making it easier to know the type of decor
one should apply, by considering all these things one can select a suitable venue for their
conference
Selection of venue for the off-site conference or banquet: the venue should be selected
according to the budget for the conference, example a wedding may tend to have a huge budget
since their event is expected to have many people as compare to that of a birthday party since the
venue is small with a few numbers of people

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Management agencies of a conference or a banquet: after selection and identifying the theme
of the event the organizer should contract with the management agency for the management of
the conference such as managing of the guest, providing them with accommodation and also the
food service
3.3 The Key Menu Planning Consideration for Conference and Banqueting Events
When planning a menu for a conference or a banquet events, there are always the key
consideration the organizer should consider before planning of a menu to ensure they reach the
target number of guests, some of the consideration may include;
Knowing what the guest prefers
When developing a menu, the organizer should consider the guest preferences. Example, a
wedding tends to have a large number of people therefore the organizer is not able to reach all
the guest preferences, in such a case the organizer can only consider the preferences of the chief
guests as well as the high-profile guests
Provide a vast menu choice
The menu provided to the guest should be a variety of dishes to choose from and not a fixed
menu, example in a wedding, the organizer uses the buffet style method where there are various
foods to choose from
Consider the region of the guest
There are different cultures with different cultural food. In a conference there are always people
from all parts of the world. So, if the participant of the event comes from outside world tends to
seek to eat the local cultural food therefore the organizer should consider the cultural food in
their menu
Beverage items
The beverage items that are offered to the guest should always be served with main course. And
there should be a variety of beverages to choose from example, fresh juices, soda and aerated
water
Comfortable room setup
The rooms where the food is served should be comfortable enough for the guest. Since it creates
a better impression at the host of the event and also help in the food service style to the guest

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Study about the guest profile
When selecting a menu for any conference or banquet it is always advisable to know your guest
profile since it becomes easier to identify the suitable menu for the guest. In case the guest is a
vegetarian it then means that one should consider having vegetarian dish in the menu
Event schedule
The menu selected by the organizer mostly depends on the event schedule. The menu should be
selected according to the time schedule for eating. Example if the event schedule indicate that
they will have their lunch around 2:00 pm then the food should probably be ready at around 1:30
TASK FOUR
4.1 The Ergonomic Consideration for A Given Conference and Banquet
If one needs to have a successful conference or banqueting business then they should mainly
depend on the ergonomic consideration of employees. There is different ergonomic consideration
in conference and banqueting and they include;
Communication skills
An employee of the conference and banqueting should have a great communication skill since
they interact with many guests from different events. It is Through effective communication that
they gain more customers
Commitment of the employee
Employees in a conference or banqueting should be committed and dedicated to their work so as
to be productive hence increasing profitability in terms of their work
Consistency of the work
Consistency only means doing a successful work repeatedly, meaning employees should
maintain the consistency of the work so as to be successful in their work
Team work
Having the need of a successful business it only depends on the team work. The banqueting or
conference business manage their work by dividing their employees into different groups,
example there is service team, clearance team as well as the mice en plus team

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Leadership skills
The success of the team work depends on the leader meaning that having a good and a
responsible leader leads to better growth of the business
Interpersonal skills
The conference or banqueting business requires a person with qualified skills to help in running a
business effectively since a successful business depends on how much successfully the employee
can do their work
Management ability
When the management is able to monitor the work done by the employees as well as evaluate
their performance and if need, they correct the mistake effectively then there will be success in
the business

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RECOMMENDATION
The event organizer should ensure that they consider the key strategic and operational issues
involved in the effective management of a given conference or a banquet, and also identify the
factors that influences the success of a conference or a banquet so as to be able to carry out their
business effectively. They should ensure they identify the suitable range of food and the
production system and styles required by the events participants.

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CONCLUSION
The conference and banqueting techniques in the hospitality industry has exposed the knowledge
and the skills on how to be standard in terms of choosing the standard style in food and beverage
as well as in food production, has also enabled us to identify the factors to consider when
organizing an off-site conference or a banquet and the key consideration in menu planning

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REFERENCE
1. www.hndassignmenthelp.com . key menu consideration for conference and banqueting
events.
2. J. Cousins, D.Lillicrap,S.Weekes (2014). Food and Beverage Service Style. 9th edition,
Hudder Education Publishers.
3. Kenneth. E., Julie E. Techniques Review of a Conference and Banqueting. 9th edition.
British Library Publishers.

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