Conference and Banqueting Management

This report provides an overview of the conference and banqueting industry, including its size and scope in the UK, factors influencing its development, and strategic and operational issues in management. It also discusses performance and quality techniques. Find study material and solved assignments on Desklib.

CONFERENCE AND
BANQUETING
MANAGEMENT

INTRODUCTION
Conference and banqueting industry is in relation with the customer service of event
management (Hejase, Hamdar, and Maraouch, 2014). This report will present the study of size
and scope of industry and the factors influencing the development of conference and banqueting
industry. The report will also lay emphasis on operational and strategic issue of effective
management. The performance review and quality will also measure in the report.
TASK 1
1.1 The size and scope of the conference and banqueting industry in the UK
The conferencing and banqueting industry executed potential efforts in career
development and opportunities of growth from the past few years. The conferencing and
banqueting industry deal with events like formal and informal meeting, festivals, wedding, sport
event, trade fairs, cultural event, etc.
UK is referred to as most crucial destination of businesses in the world. Almost 1.5
Billion corporate events is held every year in UK. The conference and banqueting industry earns
£42.3 billion in the country UK (Yang, Yu, and Wang, 2016). There are almost 570,000 people
engage in conferencing and banqueting industry. Many tourists get attracted for the event of
destination wedding in the country UK (McGuire, Polla, and Heidl, 2017). This helps in overall
growth and development of industry and companies prevailing under it. The events which helps
the industry huge success are trade fairs, music fest, corporate hospitality, corporate event and
exhibitions.
The experts analysed that the companies in industry of conferencing and banqueting still
face challenges as there is no clear path for growth is expressed for entry. Also, the career
opportunities is not very popular. The conferencing and banqueting industry is earning over £50
billion every year by organizing events (An Introduction to the UK Event Industry in numbers,
2019). There is a wide scope available for business growth in this industry as they are prevailing
under phase of growing. The business offer success and future growth.
1.2 The factors which have influenced development of conference and banquet industry.
Certain factors which influences the development of banqueting and conferencing
industry will be discussed below as : Rate of unemployment - The rate of unemployment is factor which affects country a lot.
The increase in unemployment rate lead to customers shift towards fulfilling the need of

basic requirements as the economy of country shift downwards (Li, Jin, and Shi, 2018).
This rate decreases the profitability and development of conferencing and banqueting
industry. Climate change - The factor of climatic change affects conferencing and banqueting
industry. The rainfall leads to delay events arrangement and companies under this
industry face difficulty in transferring food and decoration items to the venue of event
(Bouchon, Hussain, and Konar, R., 2017). The company is not able to attain profitability
and success under frequent climatic change. Online booking in events - The customers are allowed to book events through their
online official website and also they can set budget and date related to preference.
Technological advancement help event companies in achieving success and growth
(Heyes, Beard, and Gehrels, 2015). The profitability of the companies also increases with
increase in trend of online booking. Government instability - The biggest hinder company faces is the unstable government
which prevailing in conferencing and banqueting industry (Jones, 2017). The company
needs to change their operations with any change in existing policy and launch of new
policy. The change in policies is expensive and time - consuming for the event
companies. Thus, the events get delay by working according to new policies of new
government. Health and safety law - The industry of conferencing and banqueting get affected by law.
The legal factor need to follow by all companies. The company need to maintain
expenses for requirement of safety as well as health of guests & staff members
(Hernández - Ocaña, and et.al., 2018). The safe environment provides aid to the company
by avoiding all legal hazards. This increase expenditure of companies and creates
opportunity by smooth functioning of all the events.
 Change in life style - The event company is achieving huge success in conducting event
which is matching with life style of people. Huge number of customers gets attracted
towards the events as a part of making memorable moments of their special days (Ling,
Quah, and Goh, 2019). The change in life style of people help the banqueting industry to
attain success and growth.

2.1 Strategic and operational issues involved in management
In order to run a business successfully it is very necessary to have an effective and
efficient management for managing the work of company. Management refers to as the art of
getting things done with others effectively and efficiently. In conference and banqueting it is
very necessary that it have proper and effective management system. This is because of the
reason that it involves managing an event and for that it is very necessary for the company to
organize for a successful event. This is because of the reason the if the event will not be
successful then no more clients and consumers will come to Service on a Plate for taking help for
organizing the events successfully.
There are some strategic and operational issues which creates problem for the
management of Service on a Plate. The strategic issues are some problems or difficulties which
the company faces because of the faulty or wrong strategies chosen for performing or carrying
out the work. On the other hand, operational issues are the problems or difficulties which Service
on a Plate has to face either due to delay in production or due to some issues in the production
process of foods and beverages and related issues. The strategic and operational issues faced by
Service on a Plate which leads to the management of company are discussed in the adjoining
points below-
Marketing consideration- since the business works in the market which is dynamic so
for an effective management it is very necessary to consider the market before doing anything.
Lets take an example, if the conference does its marketing relating to arranging parties for
children's birthdays and if the season is of wedding then it will be a waste of time and money.
Because in wedding season they should market for the same so that their sales and revenues
increases (Gruenfeldova, Domijan and Walsh, 2019). Because of this type of advertising it will
lead to mismanagement of things because all the things were arranged keeping in mind the
birthday parties and that to of children which is not prevalent at that time. So the conference
before staring anything should first study the market and then do anything.
Religious and cultural guidelines- this is another factor which the conference and
banqueting should take into consideration for an effective management of conference and
banqueting (Goulding, Saren and Pressey, 2018). This is due to the reason that if the conference
or banqueting is creating and managing and organizing an event for Christian culture and does

decoration relating to Bengali then there will be mismanagement. So before taking the order of
event and organizing for that event the company must ensure the background of the customers.
2.2 Performance and quality techniques
Only running a business is no enough the business has to time- to- time review its
performance to ensure that whether the company is going in profit or is making loss. This is
necessary in order to check the profitability and also the market position of itself and compare it
with its competitors to know its actual market position of Service on a Plate. The techniques for
measuring performance by Service on a Plate are as follows-
Benchmarking - This technique is use by service on a plate to ensure the company
performance along with the quality. The benchmarking technique is process which measures
performance of competitors with company's actual performance. The company follow this
method in order to identify internal strength and weakness of their competitors.
Profit realization method- this is a technique used by Service on a Plate within which it
records all its income and expenditure incurred during a financial year and then deduct all its
expenditure from income earned in the whole financial year (McGuire, Polla and Heidl, 2017).
With this the company can find out the total amount of profit earned or loss incurred during its
whole course of action.
Task 3(covered in PPT)
CONCLUSION
The report was about conferencing and banqueting industry. The report presents study about
organize events wedding, seminar, meetings, off site events, functions, exhibitions, fairs,etc.
The report was summarizes about banqueting and conferencing events of UK which is a
major contributor of development of UK presently. The report was also highlighted the factors
which influences the development of conferencing and banqueting industry. Such factors like
climatic change, people life style, political instability, law of health and safety, etc. The report
was covered about strategic and operational issue that affects management. Such issues include
Function sheets, Health and Safety legislation, Marketing consideration, Religious and cultural
guidelines.

REFERENCES
Books and journals
Hejase, H. J., Hamdar, B. and Maraouch, F., 2014. Hospitality management curriculum and
potential market competencies: an assessment of the compatibility of AUST graduates with that
of the Lebanese hospitality job market. Journal of Scientific Research & Reports. 3(9). pp.1232-
1270.
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.
Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event industry:
A case of Malaysia. MOJEM: Malaysian Online Journal of Educational Management. 3(1).
pp.1-17.
Hernández - Ocaña, B and et.al., 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Heyes, A., Beard, C. and Gehrels, S., 2015. Can a luxury hotel compete without a spa facility?–
Opinions from senior managers of London’s luxury hotels. Research in Hospitality
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Li, K.X., Jin, M. and Shi, W., 2018. Tourism as an important impetus to promoting economic
growth: A critical review. Tourism management perspectives. 26. pp.135-142.
Ling, H.J., Quah, M. and Goh, J.C.L., 2019. To invest or not to invest in sustainability? Dilemma
of a small hotel.
McGuire, D., Polla, G. and Heidl, B., 2017. Unlocking hospitality managers career transitions
through applying Schein’s career anchors theory. European Journal of Training and
Development. 41(7). pp.578-592.
Gruenfeldova, J., Domijan, K. and Walsh, C., 2019. A study of food safety knowledge, practice
and training among food handlers in Ireland. Food Control. 105. pp.131-140.
Goulding, C., Saren, M. and Pressey, A., 2018. ‘Presence’and ‘absence’in themed
heritage. Annals of Tourism Research. 71. pp.25-38.

Li, K.X., Jin, M. and Shi, W., 2018. Tourism as an important impetus to promoting economic
growth: A critical review. Tourism management perspectives. 26. pp.135-142.
Djumalieva, J., Lima, A. and Sleeman, C., 2018. Classifying Occupations According to Their
Skill Requirements in Job Advertisements. Economic Statistics Centre of Excellence–ESCoE.
Jones, M. L., 2017. Sustainable event management: A practical guide. Routledge.
Online
An Introduction to the UK Event Industry in numbers. 2019. [ONLINE]. Available
through:<https://www.eventbrite.co.uk/blog/academy/uk-event-industry-in-numbers-
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[ONLINE]. Available through:<>