Pass & Assessment criteria
LO1 Understand different food
and beverage production
and service systems
P1: discuss the size and scope of the conference and banqueting industry in the UK. (AC 1.1)
P2: analyse factors that have influenced its development. (AC 1.2)
P1. You need carry out research about the size and worth of the conference and banqueting sector of the hospitality industry. These include the diversity of venues and types of events.
P2. You will need to examine the external factors that affect the development of the industry, for example: environmental, room layout liaison with police, licensing laws, traffic and crowd control: socio-cultural considerations, specific protocols, speech making, diet; political, subsidised provision, free meals, the economy, budget targets: technological, lighting, sound systems, specialist equipment.
LO2 Understand the financial controls used in food and beverage operations
P3: critically assess the key strategic and operational issues involved in the effective management of a given conference or banquet. ( AC 2.1 )
P4: discuss performance and quality review techniques used by the Conference and banqueting industry. (AC 2.2)
P3: Consider administrative procedures such as; booking diary; the contract; pricing and packaging; discounting initiatives and space utilization. What were the licensing law implications, health and safety legislation eg. Health and Safety at Work Act 1974 (HASW); hygiene regulations? Were there any religious and cultural guidelines, room design, seating plans, role of master of ceremonies?
P4: What were the evaluation and...
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