Hospitality and Event Management Analysis

The assignment provided is an in-depth analysis of hospitality and event management. It covers various aspects such as location and menu planning considerations for conference and banquet events, including guest preferences, offering variety, fitting the event schedule, and seasonal local fresh items. Additionally, it discusses ergonomic considerations like seating plans, comfort, types of events, computer-aided design packages, quality of environment, demands on floor space, audio-visual, lighting, sound, video projection, and special effects. The analysis also touches upon management accounting principles and their application in hospitality and event management.

CONFERENCE AND
BANQUET MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of conference and banqueting sector............................................................1
1.2 Analyse the factors that have influenced it's development...................................................2
TASK 2............................................................................................................................................3
2.1 Asses the key strategic and operational issues......................................................................3
2.2 Performance and quality review methods used by conference and banqueting industry......4
TASK 3............................................................................................................................................5
3.1 Discuss factors to consider while organising an off site conference or banquet .................5
3.2 Key menu planning considerations for conference and banqueting events..........................5
TASK 4 ...........................................................................................................................................6
4.1 Ergonomic considerations for a given conference or banquet .............................................6
CONCLUSION ...............................................................................................................................7
REFERENCES..............................................................................................................................10

INTRODUCTION
United Kingdom is a developed country in conference and banquet sector. There is a
huge scope in this country for this sector (Davis, and Et. Al, 2018)(Seal, and Mattimoe, 2017).
This sector provides seminar places for gathering of people that includes food and drink services.
The conference and banquet industry focuses on several issues related to environmental
problems, food, social, budget, decoration, accommodation, special techniques. There are
various strategies followed in this industry like performance evaluation, pricing, booking diary,
maintenance of records, database management, security issues, etc. The following project is
based on “Marriot hotels”. This is a catering company of UK. This report includes scope and size
of conference and banqueting sector and it explains key strategies and functional issues.
TASK 1
1.1 Size and scope of conference and banqueting sector
The size and scope of the conference and banquet industry is essential factor for
attracting investors and getting funds for this sector. The factors which are included in size and
scope of the conference and banquet industry are ownership style and their orientation and
service offered by them. There are following classification of conference and banqueting sector-
Scope- The conference and banqueting industry is making big profits and increasing the UK
economy. Customers should be satisfied by giving them appropriate services of hospitality
sector. The hospitality management ensures to provide effective services to customers and clients
and increase loyalty (Yang, Yu. and Wang, 2016). In present scenario, hospitality facilities are
considered as celebration of different events, occasions, festivals, ceremony, anniversaries,
wedding, family functions, etc. the conference and banquet sector is growing fast and various
events are conducted in different locations. Quality services are provided to customers by this
catering firm of UK Marriot Hotels. The appropriate and good services offered by this company
attracts customers towards their hotel facilities. The scope of this sector is helping other
industries like bar, restaurants, cafes to develop. There are around 40000 guest houses and hotels
located in United Kingdom. This sector of industry has approximately 1.5 million people serving
in more than 130000 private and public properties. There are great opportunities of this sector in
UK.
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Size- The conference and banquet industry is present in small, medium and large size. In this
sector, size of the company can be divided into number of guests who are attending events,
meetings, occasions , etc. The size also depends on area and number of conference and meeting
conducted in the specified time. A large size is required for gathering or meeting of 5000 to
10000 people which is easily be conducted in “Service on a plate” company.
1.2 Analyse the factors that have influenced it's development
In the conference and banqueting sector, there are a number of components affecting
development and growth of organisations and components (Kosmieja, and Paslawski, 2016).
Therefore, it is essential to analyse different elements for decreasing risk and improving
operations of conference in an effective manner. In the hospitality industry, proper
communication system is followed for dealing with various issues like political, social,
economical, licensing, lightening, sound system, crowd control, etc. All these factors directly
impacts on services of conferencing and banqueting services both negatively and positively. This
industry formulates various strategies and policies for maintaining advantages of sustainability.
These factors are described below-
Environmental – The development of this sector should be environment friendly. This
sector should ensure to determine impacts on development of environment in case of
improvement in infrastructure. Moreover, room layout liaison should be followed, policies for
maintaining room layout in appropriate manner and requirement of guests. It is required for
conference and banquet industries to develop license.
Political- This factor cannot be controlled by management of the company. This has a
direct impact on operations of business. If any political issue occurs then it is not possible to
conduct meeting and conference at that location. It includes policies, tax policies, processes,
authority stability etc.
Technological- This sector focuses on the development of technology. The companies of
all sectors must work according to latest technology for grabbing attention of customers and
increase sales of the company (Pantelidis, 2018). The conference and banqueting sector requires
modern technology to be used in their functioning. This industry requires development in
lightening, room architecture, sound system, etc. for enhancing good experience of customers. In
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the hospitality sector various modern techniques for catering services, decorations, event
management are determined for meeting customer's demand.
Social- This is a major element that is focusing on providing hospitality services to
people in a appropriate manner (Venske, 2018). The conference and banquet hall sector requires
good banquet hall for organising events where people are comfortable.
Economical - Economical factors directly impacts the business of the organisation. Various
factors that are considered are tax rates, GDP, growth rates, variation in currencies, etc. These
factors directly impact the profitability and productivity of the organisation in a better way.
TASK 2
2.1 Asses the key strategic and operational issues
The conference and banquet industry needs to focus on various issues and problems
while operating their business (Wood, ed., 2017). Thus, it is required for these firms to update all
activities regularly and implement proper flow of operation of all activities in serving guests and
people. There are different strategic and operational problems that are involved in effective
management of conference and banquet services. These issues are described in the following-
Documentation and booking diary- A booking diary includes information about the
event. It is the record made by the firm which contains the date of conference, time, room
number, space, number of participants, number of days of conference, location or venue of
seminar or gathering. This diary is maintained properly for remembering about all dates and
other information about event or conference.
Pricing and packaging- The pricing of conference events, occasional events, marriages,
etc are managed on the basis of standards of the firm.
Health and safety act, 1974- This law is made for employees working in the
organisation. This regulation is made to protect health and safety of employees.
Implementation and evaluation- Employees and workers should be managed and
monitored in such a way so that their performance is enhanced. The functions and work in
managing events and occasions requires skilled people who can perform well and help in
meeting customer demands.
Communication factors – Communication between workers and event manger is
important for success of any event. A good flow of communication between employees and
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event manager is required to improve the various functions and provide good quality services
and hospitality to customers.
United Kingdom has increased GDP and income by hospitality industry. This sector has
been a major contribution in travel and tourism, hotels, banquets and conferencing, etc (Inkson,
and Minnaert 2018). This sector faces different operational, administrative and managerial
problems like-
 Abiding of the government rules, regulations and legislations for handling operations.
 Follow rules for operating hotel industry and carrying out operations.
 Meeting the demands and requirements of the visitors, clients and guests.
 Follow standards for hygiene and food production system.
 A healthy work environment and culture for people working in hotel and banquets.
 Trends and styles of hospitality must be followed in the hospitality sector.
 Selecting the right manpower for the right profile.
It is advisable for industries to keep a close monitoring, check and audits on the quality,
hygiene, food, and safety of customers. If the services of banqueting and conference are not
offered as per the standards of the industry then all operations- operational, managerial and
administrative will be automatically examined (Singh. and Srivastasva, 2016). There should be
great leadership at senior level that will guide team in achieving the required demands of guests
and clients. The various techniques that help in increasing the quality of performance level of
conference and banquet industry are-
 Directing and providing guidance to staff people for satisfying customers.
 Formulation of various policies, practices, procedures for handling and operating
administrative and management actions.
 Increasing satisfaction of clients and customers within regular basis.
2.2 Performance and quality review methods used by conference and banqueting industry
The conference and banquet industry performs well and make success in business. The
great performance of this industry depends on effectiveness of such firms in attracting customers
and clients and meeting their demands. When conferences are conducted, firm evaluates the
performance of event's success. This evaluation reflects the performance of firm. The
performance of employees is evaluated on a regular basis for analysing the quality and
effectiveness of conference and banquet sector. The method used for measuring the performance
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of this sector is PERT. This technique evaluates the actual performance of company according to
the cost relationship and time (Hwang and Chang., 2016). This is role of project management.
This tool monitors control of whole organisation and helps in checking performance of
employees. Organisations have to evaluate the presentation in an effective way. The firm Marriot
Hotel has to evaluate performance of conduction of conference by the help of taking reviews
from customers and clients. If there are issues or problem in quality of performance then certain
initiatives are taken to recover the issues and reach the demands of customers.
TASK 3
3.1 Discuss factors to consider while organising an off site conference or banquet
There are following factors that are considered during an off site conference and banquet
described below-
Location- This is the first step in planning of a successful conference or banquet. A
spacious and peaceful location is very important for making a professional meeting or wedding
successful. This offers privacy and allows open speeches, presentations and conversation.
Preplanning of a good venue minimises the distractions and serves everyone with a good
environment. The location must be suitable for all individuals to attend the meeting, event or
marriage in banquet or conference (Tempest, 2015). The seating arrangement and table
arrangement should be arranged properly for guests.
Menu- This is an important part of the meeting or event that is planned for conference or
banquet. There are various plannings which are included in deciding the menu of the event. It
should be suitable for every individual attending the meeting or conference. Food is served in
buffet form or served at tables.
3.2 Key menu planning considerations for conference and banqueting events
Menu Planning for conference and banqueting events is very important for the success of
event. The first thing is to choose the right caterer for making an event memorable. There are
carious factors which influences the menu planning of conference and banqueting events which
are described below-
Guests and their preferences- The event managers should know the type of guests who
are attending the meeting. While making the menu for guests various elements of guests are
considered like their professional level, residence of guests and ethnic background of guests.
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Offering of variety- A host which is organising an event must entertain his guests and
make the event memorable. Guests and attendees must be served food of their choice.
Seasonal and local fresh items- Seasons play an important role in deciding the food and
beverages for menu. Local and regional food in menu reflects theme and value of place.
Therefore different varieties of seasonal dishes must be included in menu.
Menu should fit event schedule- Time is most important factor to determine menu of
event. Menu is decided on the basis of occasion of the event (Mueller, 2016). If event starts at
breakfast or lunch time, then menu should include items that can hold up for longer period of
time. On the other hand, if menu is planned for dinner then it should be slightly lighter.
TASK 4
4.1 Ergonomic considerations for a given conference or banquet
Space utilisation techniques are considered for success of conference or banquet.
Seating plans- There are different kind of seating plans and arrangements for banquet or
conference. These include banquet style, theatre style and seminar style. The seating plan of
conference and banquet depends on event holder choice , program category and space capacity.
Comfort- There should be enough space for people to enjoy and and be a part of conference. The
hall chosen for conference should not be hazard place.
Types of events- The space utilization depends upon type of events. The participation and
seating plan depends on event type. Also, the number of days event going to take should be
considered in ergonomic of a conference and banquet industry.
Computer aided design package: The design of the event that going to take place can be
shown in a computerized way. The accurate and quick functions of a computer can calculate
space area so that all the people can be comfortable. Further, event can be presented by
customising according to preferences of clients.
Quality of environment: It includes the following:
Heating: Temperature should be controlled according to space area in order to keep it
free from overheating.
Ventilation: Banquet and conference halls should be constructed in a way which has
proper ventilation. There should be presence of sufficient amount of oxygen along with efficient
ventilation system.
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Air conditioning: Central cooling or air conditioners should be there in the space so that
cooling can be provided to all corners.
Demands on floor space: Adequate space should be there which can be used in
emergency situations for multiple purposes.
Minimum and maximum floor occupancy: The number of participants must be decided
in advance before the events to avoid any unplanned situations.
Audio-visual: These are the technologies that are essential for a successful gathering at
conference hall or banquet. These are as follows:
Lighting: Attractive lighting should be done in the area of event. There should be a
balance of such lights at stage, front door, entering gate etc. There should be good lighting in
corporate and social events like marriage.
Sound: An event is incomplete without good sound system so that every word spoken at
the event is audible to each person sitting at the hall or banquet hall. Also, system should be
checked before proceeding with event.
Special effect: These are necessary for good presentation. Special moments in an event
should be highlighted with special effects (Yadegaridehkordi, and Et. Al., 2018). These may
include laser lights and many similar tools.
Video projection: In order to make good presentation and deliver the objective to
audience, good projection is needed. These conveyed through innovation and inspirational
video.
CONCLUSION
From the above report, it has been concluded that conference and banquet industry is a
growing sector which requires proper management so that each participants can enjoy the events
without any hindrance. Before starting a business in this sector, its size, benefits, competitiveness
and challenges should be assessed so that effective planning can be made. Along with this,
factors affecting the business environment should also be evaluated. There are key strategic and
operational issues which are involved in the effective management of the organisation. Various
techniques like PEST are used by this sector for monitoring hospitality and service level. The
factors which are considered while organising an off site conference or banquet are location and
menu. There are various key menu planning considerations for conference and banqueting events
like Guests and their preferences, Offering of variety, Menu should fit event schedule and
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Seasonal and local fresh items. The ergonomic considerations for conference and banquet are
Seating plans,Comfort, Types of events, Computer aided design package, Quality of
environment, Demands on floor space, Audio-visual, Lighting, Sound, Video projection and
Special effects.
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REFERENCES
Books and journals
Davis, B., and Et. Al, 2018. Food and beverage management. Routledge.
Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist Perspective on Sensemaking in
Management Control. A Philosophy of Management Accounting: A Pragmatic
Constructivist Approach. p.260.
TabLe, W., MeMORabLe.
Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
In International Conference on Accounting and Finance (AT). Proceedings (p. 5).
Global Science and Technology Forum.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
Pantelidis, I. S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
Venske, E., 2018. Rising to the Occasion: Experiential Learning Experiences of Event
Management Students at a South African University of Technology. Event
Management. 22(1), pp.79-97.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
Singh, V. and Srivastasva, U. R., 2016. Team Performance Scale for Hospitality
Professionals. Journal of Psychosocial Research, 11(1), p.1.
Hwang, S. N. and Chang, T. Y., 2016. Formulating Management Strategy for International
Tourist Hotel Using DEA. In Data Envelopment Analysis (pp. 289-316). Springer,
Boston, MA.
Tempest, I., 2015. Planning for Tourists and Residents in an Historic Destination–York
UK. Planning for Tourism: Towards a Sustainable Future,. p.88.
Mueller, S., 2016. Banqueting and Women's Work in The Late Lancashire Witches and Receipt
Books for Women. SEL Studies in English Literature 1500-1900. 56(2). pp.373-393.
Yadegaridehkordi, E. and Et. Al., 2018. Predicting determinants of hotel success and
development using Structural Equation Modelling (SEM)-ANFIS method. Tourism
Management. 66. pp.364-386.
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