Conference and Banqueting Management in the UK

1 1.2) Analyse factors that have influenced its development 3 2.1) Examine the tactics and considerationsof aconference and Banqueting industry.4 2.2) Highlight quality review techniques adoptedby the Conference and banqueting industry 6 3.1) Measure the suitability of a range of food production systems and styles, and also food and beverage service styles 7 3.2) Forces to consider at time of organising an off-site conference or banquet 8 3.3) Menu planning considerations for conference and banqueting events 9 4.1) Ergonomic

Conference and
Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1) Discuss the size and scope of conference and banqueting industry in the United kingdom.
................................................................................................................................................1
1.2) Analyse factors that have influenced its development....................................................3
2.1) Examine the tactics and operable problems of a conference and Banqueting industry. ..4
2.2) Highlight quality review techniques adopted by the Conference and banqueting industry
................................................................................................................................................6
3.1) Measure the suitability of a range of food production systems and styles, and also food
and beverage service styles....................................................................................................7
3.2) Forces to consider at time of organising an off-site conference or banquet..................8
3.3) Menu planning considerations for conference and banqueting events...........................9
4.1) Ergonomic considerations for conference and banquet organisation.............................9
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
In the twenty first century, hospitality is fastest growing industry in the open market
place. By providing unique and quality services to the potential customers they are able to gain
huge profit. This includes services like, theme park, cruise line, transportation, food and drink,
event planning, accommodation, lodging etc. by doing such services this sector is widely
attracting large number of customers which is a positive sign for the firm. In hospitality industry
conferencing and banqueting is a part of it in which exhibitions and events are conducted to pull
potential customers (Aldebi, and Abdulhassan, 2017). This plate is the company and Radisson
Blu Edwardin Grafton as their client company and are providing catering services to them. This
report is based on Radisson Blu Edwardin Grafton which is successfully serving its quality
services like food and beverages to group of people. This assignment presents a formal
discussion in which size and scope of banqueting are deeply focused. Additionally,in relation to
conference and banquet functions menu framing is also highlighted. Moreover, functional
problems affiliated to effectual management of conference are discussed. However, ergonomic
considerations for conference and banquet organization is studied.
1.1) Discuss the size and scope of conference and banqueting industry in the United kingdom.
Conference and Banqueting business is the emerging business in the twenty first century
. By studying the size and scope best results are achieved in the intance market place .
Conferencing and banqueting provides effective and quality services to their potential consumers
so that they can be bind for longer time duration. By doing so it made them one of the leading
and fastest growing business across the globe (Berridge, 2015). In United Kingdom, conference
and banqueting is the third largest business which is successfully running among its competitors.
This sector share hands in raising net income of the people due to which purchasing power of
them raises at a tremendous scale in the competitive market place. And it is a on- going activity
that directly leads to helps in growth and development of the firm in effective manner. The size
and scope of conference is the necessary component in order to pull investors in order to spend
funds in conference and banquet industry. The size and scope of the conference mostly depend
on the various factors such as, banqueting industry and their orientation, type of service provided
by them and ownership style of conference. United Kingdom is world's stable economy so it is
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organizing conferences in the market. As well as they have enough space to carry out conference
and banquet facilities in the nation.
The scope of conference and banqueting are explained as follows:
Conference industry provides large meeting halls as well as seminars facility so that this
act can be carried out easily. Whereas, banqueting provides food facility and meeting space to
the guest who came for attending the seminar or event. The scope of conference and banqueting
mostly depend on other affiliated business which are bar, restaurants and so on. It has been
found that there are forty six thousand hotels and visitors houses in UK market place. Along
with this there are 1.5 million people are engaged in this sector and are working day and night to
meet the emerging need of the costumes. This industry is the fasted growing business in the
world as they are creating numerous job opportunities in the UK market. (Bouchon and Konar,
2017). Whereas, in banquet the facilities tend towards considerations on special family functions
or occasions to celebrate. In today’s market scenario there are broad range of scope in the
current market because nor the function is going to end.
The size of the conference and banquet is explained as big, average and small . As well as
sizes are categorized as the total number of visitor attending the meeting or event at a time, the
square size of the industry and figure of time meeting and conference is taking place at a given
time period. Although in UK small size conference last for one day and the estimated figure of
people attending the meeting is five hundred. By this according banquet staff members can
arrange the requirements. However, in medium size conference the meeting or seminar last for
two to three days and around six hundred to one thousand guest attend the event. Banquet make
the arrangements accordingly to satisfy the guest. And in case of large size conference meeting
guest attending the event is around three to four thousand and it last for four to five days.
Banqueting focus on sectors like:
 The act which is concerned with pleasure and fun is offered by Banqueting
 To serve quality food is the main aim.
 Skilled employees is required in a large quantity to meet the emerging needs of the
customers.
 For much time duration the booking is done.
 Depending on season banqueting functions and activities are carried.
Conference focus on sector like:
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 Conference mainly throw-light on business activities and official training. (Chibili,
2017).
 Less number of employees are need in conference.
1.2) Analyse factors that have influenced its development
In external environment there are numerous forces that are affecting its development of
conference and Banqueting at a tremendous scale in the competitive market place. By scanning
the the market scenario Conference and banqueting industry frame tactics accordingly in order
to gain competitive advantages against competitors (Bouchon and Konar, 2017) However, this
sector is the fastest growing which directly leads to raise in living standards of the people in the
open market place. With the spontaneous raise in conference and Banqueting United Kingdom is
able to draw people from across the globe. (Chinje and Gaylard, 2015) Due to which set
objectives and goodwill is upgraded in the eyes of the customers. The raise in this segment has
UK nation is able to accomplish national and international up -gradation and development. The
quality services provided by the conference and banqueting helps potential costumes to be part of
their services. By doing so strong and healthy relation is build among customers and conference
and banqueting sector.
Here are some of the factors which are affecting conference and Banqueting
tremendously that are discussed as follows:
Environmental factor: This is one of the factor which is impacting the conference and
Banqueting sector at a rapid scale in the cut throat competitive world. Today's generation are
attracted towards those theme which are concerned with environment. So to pull ample figure of
customers for their services they are introducing Green House business as a theme of the seminar
or event. This directly leads to gaining of competitive benefits in the open industry place.
Licensing law: To run the enterprise of conference and banqueting successfully in the
competitive industry place they effectively adopt licensing law in their working premises. By
doing so goodwill can be raised in the market. Violation of licensing law leads to huge penalties
and gradually decrease the market value in the market place.
Crowd control: Crowd control forces is affecting the improvement of conference and
banqueting. Huge crowd creates mis-management in the event and seminar due to which
customers needs and wants are not satisfied. This creates negative image in the mind of the
people regarding conference and Banqueting.
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Socio cultural considerations: Clients actions, expectations and perceptions are
ascertained by the social standard and surroundings. Customers behaviour greatly affect the
business operations as well as their beliefs and thought too (Gruenfeldova, and Walsh, 2019). In
the competitive market place the changing attitude of the consumer will affect the industry. To
attain competitive benefits in the open industry place Conference and Banqueting should act
according to their traditions and norms.
Technology factor: The tremendous change in technology directly or indirectly affect
the conference and Banqueting sector. Adoption of modern tools and techniques is must in the
conference venue so that more and more potential customers can be attracted towards the
service. To survive in the neck to neck competitive world. Conference and banqueting need to
adjust their working operation as per changing technologies. By doing so quality of service can
be raised and huge revenue can be generated.
2.1) Examine the tactics and operable problems of a conference and Banqueting industry.
In today’s world Conference and banquets are two most essential parts in the hospitality
aspect which gains huge profits. To retain potential consumers for mortal time period
organization provides quality work to consumers. By doing so company acquire huge revenue
by utilisation of resources in effective and efficient manner (Singh and Srivastasva, 2016).
However, the scope and size of banquet and conferencing aspect also increases due to raise in
globalisation and multinational business trends in the cut throat competitive world. However, the
tactics and operable problems involves in an effective management of conference hall are
discussed as :
Planning Techniques: Here, in this case, Blu Edwardin Grafton adopts this quality
review techniques. Lack of management and policies resulted in decrease in productivity as well
as targeted customers needs were not fulfilled on time in Blu Edwardin Grafton . Design
consideration, critical path analysis for staffing,decision making, information gathering, budget
projection, licensing law implication, safety legislation, health etc. come under planning
techniques. By adopting this quality review techniques the productivity and workforce
efficiency of conference business has raised in proper way. By effectively adopting this profit
and productivity raises ta a rapid scale. By doing so potential customers can be attracted for
longer time period and competitive advantages can be gained against competitors.
Space utilization:Here, the space is not utilized in effective manner due to which
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customers needs are not fulfilled in Blu Edwardin Grafton. This covers, venues, multifunctional
leisure centres, banqueting facilities within hotels conference centres, specific conference,
appropriate location, and services. And if this are not utilized in proper manner due to which
Blu Edwardin Grafton negative image is created in the minds of the customers.
Here, in the competitive market place there are several operational obstacles which are
explained as under:
Protocol issues: This is another issues which is faced by Blu Edwardin Grafton. This
covers, place, menu, cultural fundamentals, business cards, recognition of honoured guests etc.
By managing this the emerging needs of the client can be fulfilled respectively. Due to which
more and more customer base for the services can be raised in the neck to neck competitive
world (Rahimi, 2017). Ignorance of this issues turned out to be huge loss for the Blu Edwardin
Grafton. This directly decreases the market value of the company gradually in the coming years
Performance and Quality: Blu Edwardin Grafton lacking behind in performance and
quilty business is unable to gain competitive advantages in the market. performance and quality
consist judgement and review technique, profit realization, venue appraisal, client and guest
evaluation procedures, wind up loop assessing ways that impact the overall Blu Edwardin
Grafton in the neck to neck competitive world. (Chinje and Gaylard, 2015). By carrying out
quality review techniques the set goals can be achieved easily.
Pricing and packaging: In the open market place hospitality business include, quality
management of large events, inadequate infrastructure facilities, safety measures, rising cost and
procurement efficiency. But in-spite of this obstacles arise like, extra vacancy , room space, etc.
However, the facilities are designed per the needs and demand of the customers and keep
monitoring on regular basis so that modifications can be done accordingly.
Booking Diary: This is another issues which is faced by Blu Edwardin Grafton . This
includes, recognition of honoured guests, table cards, business cards, seating arrangements, the
order of precedence, cross cultural fundamentals, place, menu and signing ceremonies. By
managing this the emerging needs of the client can be fulfilled respectively. This directly
decreases the market value of the Blu Edwardin Grafton gradually in the coming years.
Moreover, these issues impact the sales growth and customer base for conference and
banqueting. This directly affect the national economy and hospitality sector in the intance
competitive world. (Gruenfeldova and Walsh, 2019). The problems plays a significant role in
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the open market place as it aid in examining the market scenario more effectively and efficiently.
Directly or indirectly it helps conference and banqueting to wind up complete planning of event
in proper manner. However, monitoring is mandatory in conference and banqueting to make
productive planning in order to decrease negative results in the neck to neck competitive world.
2.2) Highlight quality review techniques adopted by the Conference and banqueting industry
In today’s era Hospitality industry include broad range of services to achieve the
emerging wants of the consumers. Moreover, organizations within hospitality are those who
effectively engage in the service of offering best effective and qualitative services to customers.
In the open market place, Banqueting and Conferencing industry also offer quality and
satisfactory facilities to their targeted customers in this industry. By doing so huge revenue can
be generated at a large scale. So, industry keep their eye quality of food products served to the
visitors. Along with this, hygiene and safety are also given on priority level in order to ensure
external and internal safety to the travellers so that goodwill can be built in the minds of the
consumers (Radde, 2017). By doing so potential customers make up their mind to visit the place
again and again to meet the satisfactory level. Here, are some of the techniques through it will
help the industry to serve the best quality and performance to their visitors. To bind the
customers for longer time period they need to ensure that conference and banqueting workers are
offering quality and unique services to their targeted customers. By doing loyal client can be
attracted towards the offerings. However, quality management techniques are discussed as
follows:
Client and guest evaluation: By evaluating the client and guest the emerging needs of
the customers can be fulfilled accordingly. By adopting quality review techniques in conference
and banqueting best outcomes can be achieved. It directly or indirectly leads the firm to gain
huge revenue.
Venue appraisal: In this case, venue appraisal plays a vital role in the building goodwill
in the potential customer eyes (Haggai and Taylor, 2015). Conference and banqueting is
adopting quality review techniques so that improvements can be done in the initial stage and
tough competition can be created for others.
Profit realisation: Conference and banqueting by providing satisfactory results are able
to generate huge profits. Organization does profit realisation so that further growth and
development can be done accordingly in the competitive market place. By quality review
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techniques huge profits can be maximized at a large scale.
Regular performance reviews: By conducting this on continuous basis productive
results can be achieved. The errors can be rectified easily by carrying out this effectively in the
working premises. Also, the skilled staff members working ability will be enhanced which will
lead to raise in productivity and profitability. (Potage, 2017). By carrying out this effectively in
the open market place best out comes can be achieved and market value of the industry can be
raised respectively. It leads to generate huge profits in the open market place.
Employee Development Plans: This is carried out in the administration so that skilled
staff members can be retained for longer time duration. This plays a significant role in the
uplifting the business in the global market. Employee development plays a critical role in
conference and banqueting as it helps to attract national and international client at a large scale.
By continuously conducting this in the competitive market place the workforce performance of
employees are raised due to which set standards are achieved.
3.1) Measure the suitability of a range of food production systems and styles, and also food and
beverage service styles
Conference and Banqueting is the facility which is provided by hotel industry for their
potential customers. In which small, medium and large seminar and meeting are conducted and
are providing best services to their customers. Around 1.5 million people are working in this
industry and are coming up innovative idea on continuous basis. Also, forty six thousand outlet
are there across the globe and are framing tactics to gain competitive advantages in the global
market.
In the modern era, in order to survive in the open market place quality services ear
provided by conference and banqueting aspects. The arrangements are made according to type of
conference and banqueting facilities and number of visitors appraising in the meeting or
seminar. To gain competitive advantages in the cut throat competitive Word all the necessary
facilities are provided by the administration so that emerging g needs of the customers can be
achieved. The arrangements are done in appropriate manner so as to make it as memorable and
positive image is build in the mind of the customers. Here, are some of food production method
along with services are discussed as follows:
 Cook freeze: By adopting this in the working premises enterprises is able to keep food
fresh and healthy for longer time duration. According to service to plate they conduct
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cook freeze so that food can be cooked in advanced and emerging needs of them can be
fulfilled accordingly. By doing so staff members are able to serve guest food quickly and
easily. This method which helps an organisation to keep fresh food for a longer period. In
context of service on a plate uses these style to prepare and manage food for marriage
function because it time consuming process along with large number of guest are
witnessed. So it is essential for organisation to cook all food already due to which
employees provide quick service to guest. Food Production System is adopted in the
Radisson Blu Edwardin Grafton as it includes processing, transporting, disposal,
harvesting etc. it helps the firm from wasting and spoling of food during the journey.
 Cook and chill process: In this case, the food is prepared in advanced with needed
temperature and are sealed packed again. By doing so banqueting staff members are able
to serve the food easily and quickly to the guest. This method saves time and the
participants are back to work again. (Kosmieja and Paslawski, 2016). Food Production
System is adopted in the Radisson Blu Edwardin Grafton as it includes processing,
transporting, disposal, harvesting etc. it helps the firm from wasting and spoling of food
during the journey.
 Table service: This is another method which is widely used by conference and
banqueting staff members when an event or meeting take place. This is one of the
essential method by firm offer delicious dishes to the visitors and are able to build
goodwill in their eyes. In table services the client order their food as per their
requirements and accordingly food is prepared for them and their needs are fulfilled.
Food Production System is adopted in the Radisson Blu Edwardin Grafton as it includes
processing, transporting, disposal, harvesting etc. it helps the firm from wasting and
spoiling of food during the journey..
3.2) Forces to consider at time of organising an off-site conference or banquet
In order to plan menu for conference and banqueting it is mandatory to keep eye of the
visitors demands and preferences. By doing so set objectives can be attained in the market.
Below are some of the points explained as:
Price: The set prices of the goods helps the Radisson Blu Edwardin Grafton to attract
customers at a large scale. By which huge revenue can be generated at a large scale. Budget
which is decided for the conference directly impact the formulation of food. There are wide
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range of products in a firm and accordingly prices are set.
Guest: To satisfy the guest as per their needs Radisson Blu Edwardin Grafton determine
various forces such as, ground gathering , roof top meeting, size, number of guest etc. In
conference and banqueting industry food is the main core element and this need to be fulfilled
accordingly so that goodwill can be raised. If in case business is unable to meet the requirements
it directly creates negative image which is a negative sign for the company. (Inkson and
Minnaert, 2018).
3.3) Menu planning considerations for conference and banqueting events
In banqueting sector framing menu is a big challenge which is faced in the market.
Effective menu helps the business associates to place large orders so that huge profits can be
attained in the cut throat competitive world. In regards to service on a plate buffet menu is
assumed as one of the most best breakfast, lunch and dinner as it covers large segments of food
items. (Owusu-Mintah and Dacosta, 2017). By doing the visitors are made satisfied with the
demand and wants and tough competition is created for others in the market place.
In every small or big event food is the core element which need to be fulfilled as per the
taste and needs. As it directly creates good impression on the mind set of the client. Also, the
image of the organization is linked with the type of food offered to the customers in the event or
meeting.
However, juices, liquor etc. are covered in food and beverages and act as
alternate options in the menu and are successfully able to satisfy the customers. Along with this
numerous types of desert along with drink and food is offered whole day. By doing so
productivity and profitability ratio is raised ta a large scale.
4.1) Ergonomic considerations for conference and banquet organisation
Every year conference event is conducted in which complete discussion about the
overall performance of administration is discussed. By doing tactics are farmed to overcome the
loop holes so that effectively and efficiently set objectives are accomplished. For the meeting
pleasant environment is created along with necessary tools and techniques need in the
conference. Speaker, lighting, laptop, dashboard etc. are some of the need tools in the meeting.
Here, are some of the forces which directly aid to generate ergonomic environment for
conference and banqueting as discussed as follows:
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 Air-conditioning: The conference hall should have air conditioning so that suffocation
does not take place and easily meeting can be carried out. Proper space need to be
arranged for the meeting so that people can easily participant in the event. When proper
air conditioning is carried out guest feel comfortable and relaxed and are able to focus
on meeting or seminar. (Kosmieja and Paslawski, 2016).
 Lightening and sounds: There should be proper lightening and sound facility in the
conference hall so that effectively the presentation can be carried out in the event. Lack
of this facility creates negative impression in the minds of the customers and guests lack
interest in the meeting. By appropriately arranging lightening and sound system guest can
be attracted towards the meeting for longer time duration.
CONCLUSION
From the above mentioned it can be summarized that Conference and banqueting
industry execute their functions within hospitality business and are successfully serving diverse
range of services. They provide unique and innovative services in order to effectively satisfy
consumers in best way. Here, several techniques and tools are explained as this helps the
respective organization to stronger their productivity level of business. However, in distinctive
functions and operations of Conference and banqueting industry follow important alteration that
helps to fill the gap and reduces their productivity at a tremendous scale in the cut throat
competitive world. The difference between conference and banqueting is deeply studied so that
concept can be made clear. Administration scan the current business environment so that
strategies can be formulated accordingly in the competitive world. By doing so huge profits is
raised which is further used in growth and development of the business across the boundaries.
Menu planning is done in conference and banqueting so that potential customers are attracted at
a large scale in the competitive world. Also ergonomic concepts are studied so that business of
conference and banqueting is carried out effectively in the global market.
10

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