[PDF] Conference and Banqueting Management - Assignment

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ..........................................................................................................................................1
1.1 Determine the Size and scope of the conference and banqueting industry.....................1
1.2 Evaluation of Factors that have influenced its development............................................2
TASK 2............................................................................................................................................3
2.1 key strategic and operational issues involved in the effective management....................3
2.2 Performance and quality review techniques used by the conference and banqueting
industry...................................................................................................................................4
TASK 3............................................................................................................................................5
( Covered in PPT)...................................................................................................................5
TASK 4............................................................................................................................................5
(Covered in PPT)....................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................7

INTRODUCTION
Conference and Banqueting refers to a event industry who arranges F&B for guest who
want to eat at the same time. The aim of banqueting industry is to provide service to provide a
base for the celebration and combining people together for celebration and provide food and
beverage for several hours(Bowman 2013). The report include a catering company “ service on A
plate” who provide catering services as it is a event organising company and organise events,
conferences and banqueting and also take local contacts from companies. In this report, size and
scope of banqueting industry will be discussed and factors which influences the industry and all
the operational and strategic issues and techniques to measure performance and quality used b y
the company and evaluation of food production system and factors that has an impact on off-site
conference and key menu planning and ergonomics is considered for a given conference.
TASK 1
1.1 Determine the Size and scope of the conference and banqueting industry.
Conference and banqueting industry are two most essential sector of the hospitality
industry which is profitable at every season. This is related to organising a event which can be
professional or personal. Conferences includes business meeting or any professional event and
activities related to a corporate or any company. Banquet include personal, individual specific or
any family event. It is observed that this industry will never face any issue of recession. The
explanation of term separately -
Banquet- This type of event is related to the family and personal events. These event are
organised to provide enjoyment to the guest. This events require more manpower planning and
involvement of accommodation is not fixed.
Conference- This type of events are business and professional events which require latest tool,
equipment and technology and do not require more staff to organise a conference.
Size of Conference and Banqueting industry- United Kingdom 46000 hotels which
generate high revenue on an annual basis which is 40 billion pounds. These hotels provide
employment to large number of people and provides many type of facilities like bar, pubs room
etc. The “ service on plate” catering company is planning to expand its operation in this industry.
The revenue generation of this sector is increasing as the recession never takes place on this
industry.
1

As Hospitality industry includes various type of businesses which makes conference and
banquette sector at medium level. There are hotels, airlines included in this sector so the size of
this industry is considered at medium level.
Scope of Conference and Banqueting Industry- This hospitality industry has greater
scope in the upcoming time as the people of this era want to be social and this type of people are
high in U.K that result in emergence of this industry by conducting more events and conferences.
The type of event that are included in this industry are family events, birthday celebration or
professional event such as business meetings, conferences etc.
1.2 Evaluation of Factors that have influenced its development.
This industry is a growing industry and it is affected by various factors which are external
and internal factors. The Service on plate company has to understand the need of the guest and
consider all the the details of opportunity to grow in this industry. This industry is growing at
rapid speed because there is number of increase in business and people trying to be involved with
others is the reason for the growth of industry.
This is important for “service on plate” to determine the effectiveness of such factors to formulate
better strategies and decrease the negative impact of these factor on company. The effect of these
factor can be analysed through PESTLE analysis as this analysis is a useful approach to determine
the effect of internal and external factors. The explanation of factors of PESTLE analysis are as
follows-
 Political-This factor very important to make healthy contacts with political leaders to
maintain goodwill as the political factors directly influences the operations of Conference
and banqueting industry. The factors affects this industry and its operation which are
instability of tax rate, trade restrictions etc. The company has to maintain good contact
with political parties for better operations(Fitzpatrick 2016).
 Economical- These factors such as interest rate and exchange rate or disposable income
has substantial control on organisation well-being and commercialisation. The
government of U.K is providing incentives to new companies of this industry so the
companies like ' Service on plate' can grow faster.
 Social- This include factors such as educational level, age, taste and preferences of the
customers.. The people of U.K are kind of people who love to be socialise as they like to
2

spend time with their family or friends so these factor influences the growth of these
sectors.
 Technological- This include factors such as research, innovation and technology
development as the people of U.K are involved in technology development which creates
large scope of this industry. The development of the “service on plate” in this industry is
based on technological development.
 Environmental-This industry is influenced by the environmental factors as without
considering the stability of environment the Service on plate can not sustain in the
environment. The factors include internal and external environment like climate change.
Availability of raw material etc.
 Legal- The development of Service on plate depends upon the following of legal laws and
regulation as it is very important to follow the rules to make sure that company is not
involved in any illegal activity and operate their business in right manner.
TASK 2
2.1 key strategic and operational issues involved in the effective management
The present market situation has effectively affected the activities of business world even
to the event industries. A business which is related to the conferencing and banqueting needs to
manage their strategies according to the market. In context to Service On A Plate company, it is
necessary for them to look into the operational strategies with a view to optimise operational
standards and attract a range of customers. These strategies are defines below:-
 Pricing and packaging (operational changes): This is the most important element for
any kind of business because the success of the business depend on it. As Service on a
plate, have to face high competition in the market so this strategy helps them to know
about their competitors pricing and operational strategies. Moreover, they demand to let
on adaptability in the packaging of banquets and association. This intent help them to
design and decorate venues according to the customer needs which helps them to attract
various customers.
 Discounts (operational changes): It is that strategy which is adopted by a business for
attracting various customer in their business. In this situation, Service on plate need to
place discount on the various events which they are organising. They can attract various
3

customers by giving them a better discount and give additional values like customisation
of events.
 Licensing laws (strategic changes): As service on plate is established in UK, so they
need to get licence which is given by local council of UK. For prevent themselves from
any disruption in their business they should obtain relevant licence for their business.
Moreover, it helps them to build their customers trust which help them to grow their
enterprise.
 Health, safety, and hygiene regulations at work (operational changes): This is very
crucial factor for work in any conferencing and banqueting industry. As Service on a plate
is working in the events industry, so providing meal is the essential part of their industry.
It is mandatory for them to concern about their employee’s health and safety because if
employee are healthy and feeling safe at their workplace they able to performing well.
Moreover, it must for them that they should employ those employees who has high
awareness of safety and hygiene and also who are passionate in events management.
2.2 Performance and quality review techniques used by the conference and banqueting industry
For all the businesses who are indulge in the events industries, is essential for them to
review performance and qualities of their industries so that they enable to changes their strategies
according to the customers needs. In the reference to Service On A Plate, they are also indulge in
this industry so they need to keep their eyes on the customers requirements and they should
reviews their activities. It will helps them to enhance their presentation, improve their
performance, and services also.
Importance of delivering quality:
 As Service On A Plate working in the event industry so they need to provide good quality
of services to the consumers so they able to build their trust among the customers.
 By delivering good quality of services, they can attract a range of customers.
 It also helps them to increase their brand value and profitability.
There are some techniques which are given below to review the quality and performance:-
Clients evaluation Technique:- It is very important technique for the Service on a plate
to adopt as it helps them to know about their customers feedback. By taking their customers
feedback regarding to their services they can modify their service and delivery method an also
help them to resolves their customers issues and problems(Heeks2014).
4

Venue appraisal:- It is related to the analysing of that place where service on plate will
organise their operational activities. This technique help them to understand the requirement of
their guest so they can change or modify their decision according to the customers choices.
Profit realisation:- With the help of this technique manger of Service on palate can
evaluate their prior profits and the profits of upcoming events. If they find any kind of difference
regarding their profit they they can change their organisational activities to increase their
profitability.
Closed loop evaluation:- It is that process which help to deciding organisational goals,
objectives and progress. After deciding the goals and objectives, it assist the Service On A Plate
to assess the impact or effectiveness of the strategies which is made for achieving these goals. If
the deciding goals and objectives are successful accomplished then it considered that organisation
is performing well.
Hence, it can be considered that all these above methods are used to review quality of
services and performance of Service On A Plate.
TASK 3
( Covered in PPT)
TASK 4
(Covered in PPT)
CONCLUSION
It can be concluded that conference and banqueting industry is an essential part of
hospitality industry as it plays an important role in the overall income of this sector. For all the
organisations who are running their activities under this category, is vital for them to provide
good quality of services to their customers so the businesses can increase their profitability and
brand value. The appropriate food production system and style is required to adopt for managing
the availability of food and off-site events are to be conducted and follow all the factors.
5

REFERENCES
Books and Journals
Bowman, M.P., 2013. Laboring for Global Perfection: The International Dimension of Mid-
Nineteenth-Century Fourierism. University of California, Santa Barbara.
Fitzpatrick, J. ed., 2016. Renaissance food from Rabelais to Shakespeare: culinary readings and
culinary histories. Routledge.
Grabowski, L.,and et. al., 2015. Competing values framework application to organizational
effectiveness in voluntary organizations: A case study. Nonprofit and Voluntary Sector
Quarterly. 44(5). pp.908-923.
Heeks, R., 2014. Future priorities for development informatics research from the post-2015
development agenda. IDPM Development Informatics Working Papers.
Hille, C., 2013. Visions of the Courtly Body: The Patronage of George Villiers, First Duke of
Buckingham, and the Triumph of Painting at the Stuart Court. Walter de Gruyter.
Kamal, and et. al., 2013. 2 ND INTERNATIONAL CONFERENCE ON CONTEMPORARY
SCHOLARSHIP ON ISLAM: THE LEGACY OF ISMAIL RAJI AL-FARUQI.
Ling, R. and Lai, C.H., 2016. Microcoordination 2.0: Social coordination in the age of
smartphones and messaging apps. Journal of Communication. 66(5). pp.834-856.
Peng, Y., and et. al., 2013. In-depth proteomic analysis of human tropomyosin by top-down mass
spectrometry.Journal of muscle research and cell motility. 34(3-4). pp.199-210.
Pestle, W.J. and Colvard, M., 2012. Bone collagen preservation in the tropics: a case study from
ancient Puerto Rico. Journal of Archaeological Science. 39(7). pp.2079-2090.
Trenberth, K.E., Fasullo, J.T. and Shepherd, T.G., 2015. Attribution of climate extreme events.
Nature Climate Change. 5(8). p.725.
Ueda, H., and et. al., 2014. Raman mapping for kinetic analysis of crystallization of amorphous
drug based on distributional images. International journal of pharmaceutics. 462(1-2),
pp.115-122.
Yoon, M., and et. al., 2013. Proteomic analysis of Spirogyra varians mutant with high starch
content and growth rate induced by gamma irradiation. Bioprocess and biosystems
engineering. 36(6). pp.765-774.
6