Conferencing and Banqueting Management

The assignment discusses the vital role of conferencing and banqueting management in the industry, focusing on Service On A Plate's brand image building, quality reviews, and performance. It also evaluates key menu planning and ergonomic considerations for conferences and banquets, providing a comprehensive overview of the operational issues faced by managers.

CONFERENCE
AND
BANQUETING MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Size and scope of Banqueting and Conference Industry.......................................................3
TASK 2............................................................................................................................................5
2.1 Presenting key strategic and operational issue for an effective management system...........5
2.2 Performance and quality review techniques used by Service on a Plan...............................5
3.1 presenting food production system and food and beverages service style for Service On A
Plan..............................................................................................................................................6
3.2 presenting different factors when organizing off- site conference or banquet.....................7
3.2 Analysing key menu planning consideration in conference and banqueting events.............7
4.1 Assess the ergonomic consideration for Service on a Plate..................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Banquet and Conference industry is the fastest growing sector in hospitality sector in
United Kingdom. People focus more on foods and events management. The report present the
size and scope of 'Service on a Plate' which is a leading company in hospitality sector and
provide catering services for events and also local contracts with large firms. The report also
deals with different factors that influence the development of a company such as room layout
liaison with police, licensing laws etc. It also assesses key strategic and operational issues which
involves in the effective management of Service on a Plate. The report also discusses the
performance and quality review techniques which are used by conference and banqueting
industry. It also evaluates the suitability of range of food production system and different styles
of food and beverages. The report also focuses on different factors which should be considered
while organizing an off- site conference and banquet. It also presents how to plan a menu for an
event and assess the ergonomic considerations for 'Service on a Plate’.
TASK 1
1.1 Size and scope of Banqueting and Conference Industry
Banqueting and conference industry is the major part in the hospitality sector in UK.
Banqueting is a place where events are conducting and size and scope of Service on a Plate is
wide in this sector. As UK is developed nation in terms of economy and this is the main reason
of conducting events and conferences in UK.
According to data available in the records, there are more than 46000 hotels in UK which
is so wide and the scope is completely depended on pubs, food court etc. More than millions of
people are based on this sector and banquet and conference industry covers almost 1,40,000
properties that is why UK is known as the 3rd biggest nation who help in growth and
development by providing job to local people (Chan, 2015).
The size of conference and banqueting industry is depend on how many people visit
because the arrangements of organizing events is completely differ from other nation. Different
culture, type and age also matters and decide the size of industry as UK is developing industry
and all the events are based on their size of industries. The events are held on small size area then
the number of people attending the function are near about 500 but on the same time in medium
size conference, people attend around 800 and on large scale program is conducting then more
than 3000 guest will come and attend the function. So, overall the size depends on quantity of

people attend the events (Conference and Banqueting Management. 2018).1.2 Analyzing factors
that have influence the development of Banqueting and Conference industry
While organizing events and conferences, there are many factors which influence the
development which are mentioned below:
Budget: it is the most important factor which affects the development of conference and
banquet industry. Before conducting any event, it is necessary to fix a budget for each and every
part. Make complete detail list of the expenses and if the venue is booked then inquire them
about the discount on the cost for booking of such a large package because it will be beneficial
for future to conduct more events by becoming loyal and repeating customers for them.
Room Layout: it is another factor which influence the development. Proper seating
arrangement with round tables should be there so that people feel comfortable and enjoying the
conference and event. Provide free space to the guest with proper catering tables and
arrangement of speakers should be proper so that guest who seat on last table can listen the
Technological, lightening and sound system: Attractive lightening will attract guest and
feel them enjoyable. Speakers should also be set in proper arrangement so that guest will not feel
hurt while listening voice. Use of new technologies will be helpful to make guest comfortable
and enjoyable. Provide whole details to the audience by using new technology system will
helpful and deepen the attendance of guest in an event (Millar and Park, 2018).
Policies and Licensing laws: must know all the rules and policy detail about the venue
before booking So must aware about terms and condition like fines and penalties when booking
will be cancel, time foundation and avoid fines when things are break during events.
M1 The above report shows that while planning an event, one must know details about
location as UK is the most developed nation in this sector so it is more convenient to organize
programs in this locality. The report also presents a wide scope of Conference and Banqueting
Industry and the size is also too large in the hospitality sector.
D2 The report clearly describes the size and scope of Conference and Banqueting
Industry in UK and it proves that there is wide size and it presents many external factors which
may influence the growth and development of the industry such as budget, room layout, free
meal, technologies and lightening with sound proof effect etc.

TASK 2
2.1 Presenting key strategic and operational issue for an effective management system
As a General Manager, I plan to organize a ring ceremony and face many key strategic
issue such as proper conference and banquet facility should be determine and proper
arrangement because location is the first criteria which attract the guest to visit. Proper planning
should be done as it include licensing laws implications and health and hygiene regulations
which is the most important factor as it include no to waste any food and if the food remain
unused during an occasion then serve it to NGO as stated by Health and Safety Work Act 1974.
On the other hand, it faces may operational issues such as performance and quality
evaluation will help to analyses the percentage of event held is good or not. Proper dairy entry
should be maintained in order to remember the transactions done during an event (Chan, 2015).
Room design with proper seating arrangement should be done in order to feel
comfortable in movements. There should be safety measurements included and room should be
allotted as per needs of guest and if the client requires any banquet hall which has a capacity of
500 person and if client need rise up to 900 person then it would not be consider. So planning
should be done according to needs. Industry may face another issue such as licensing laws and
this is required for the safety point and proper permission from the government should be taken
in order to make safe the event. All tables should be covered properly with table card menus and
no cultural issues should be considering as it mostly happens in the industry.
2.2 Performance and quality review techniques used by Service on a Plan
To enhance the performance, there are many techniques should a company used some of
them are as follows:
Client and Guest evaluation procedure: it is the most common technique used by every event
management. Initially, questionnaire should be prepared and o filled by the guest just to analyses
and know the thinking of guest then take feed back in order to know the level of satisfaction
whether they are satisfied with event or not. Proper observations will also help to know about the
guest level of satisfaction. Also take reviews from guest and to know actual experience of guest,
focus more on a group of people who done this work. Before finalizing venue, make sure to take
appraisal whether it is famous or not because people come to attend the function by listening the
location only. By analyzing overall profit, it will also help to know whether the event is
successful or not.

Survey: it is also the most important technique which helps to know the performance of
event Conducting survey and take proper feedback from the guest is help to check the
satisfaction level. Using websites and social sites will let knowing the review of people related to
the conferences and banquet. Taking feedback is the best method or techniques to show the
status of events and serving proper food and beverages with proper catering system will also help
to rise in performance (Plante and et.al 2017). Supervisors should be hiring to check the
activities of staff and arrangement. Maintain public relation during the events will also help to
take future contracts.
M3 while conducting a ring ceremony, location is the biggest factor which affects the
performance of industry. Choosing right location and fulfill all the terms and condition will help
to work easy. Different techniques should be considered in order to raise the image of that
particular event such as observation, face to face discussion, take feedback and survey.
3.1 presenting food production system and food and beverages service style for Service On A
Plan
Food service system plays an important role in conference and banquet industry. But
presenting different styles of food will depend on how much gathering will be done during an
event. If the function is held on large scale then attendant should be there to complete the need s
of guest. As presenting different style of food with lot of variety will help to impress the guest.
There are various types of food production system and styles which are help to present
different styles in a ring ceremony event (Plante and et.al 2017). The event is generally for 4-5
hours and in every event people generally focus on the way of presenting food and beverages. To
build a brand image, as a event manager should focus more on the styles of presenting food,
generally people like buffet services. In this service, proper catering system should be done with
proper seating arrangements. Supervisors must be hiring in order to check the activities of staff
and take care of guest. The table should be covered with well maintain clean cloth with chairs.
Serving staff should be provided as per the need of client and it will create positive
environment and most of the guest appreciated this facility and they are dressed with proper
allotted uniform so they presents themselves in unique way (Jones, 2017). As per demand of
client, there are large number of varieties so the lunch is divided into 2 parts such as at the time
of ring ceremony, milk and other soft drinks are offer wild some snacks and after some time at
the time of lunch, complete food is serve by staff members and this facility is quite impressive as

per the guest feedback. People enjoying the overall food production system and different style of
presenting food .
3.2 presenting different factors when organizing off- site conference or banquet
There are various key factors which should be kept in mind while conducting off – site
conferences:
 Hygiene: it is most important factor should be consider and proper clean place will be
helpful to attract and make positive impact on the customers. proper table facility should
be provided in order to take lunch and dinner.
 Storage: facility of storage should be appropriate at the time of consuming food for
events like carrying soft drink should be in proper storage item and for table cloth, the
storage system should be clean and neat (Lin and et.al 2015).
 Raw material: planning of off- site will be better if the quality of raw material is best
because this is the only thing on which whole members or guest is depend, so good
quality of raw material should be used.
 Minimum wastage: if the food will be remain unused then without wasting it serve the
food to needy people. Order caterers to make minimum food as per the requirements so
that wastage should be minimized.
 Preparation: complete planning should be done because it will help to reduce in time
wasting. Preparation should be done according to temperature, as per required.
 Space/location: while conducting off – site conference, locations should be best in order
to make guest comfortable and enjoyable.
 Time management: for every meal allot proper time, for example: soft drinks should be
serve in between the conference and after completing event proper lunch should be
facilitate so that people realize that management system is quite good and effective.
3.2 Analysing key menu planning consideration in conference and banqueting events
Menu planning is very crucial planning while organizing an event because it depicts the
overall image of an event. So, planning should be consider according to the wish list of clients.
In a ring ceremony, around 70 person will be attending the program so menu should be different
and proper catering system will also build good image of a program. The menu should be
divided in 2 sub categories, during the time of ring ceremony function soft drinks will be serve

which include all different variety of drinks and serving staff is available to serve this and no
guest will visit the food counter as this is buffet lunch (Agwa, Aziz and Khalifa, 2018).
After completing the function on proper assigned time main course will be serve which
includes pie, bubble and squeak, curried cottage pie, homemade shepherd's pie, steak and
mushroom pudding etc. which will be serve on the round table with water bottles and after
proper main course there is facility of dessert too which includes ice cream and some wine and
beer. The food is completely healthy and nutritious and there is no other chemicals added
because it may cause harm to some people and the need of guest should be consider and the food
is present in limited amount and if there is more need than can be ordered as per the
requirements.
4.1 Assess the ergonomic consideration for Service on a Plate
Ergonomic considerations are the extra facility which should be needed as per
requirements but while doing arrangements make sure that this should be pollution free and all
the products are used should be eco- friendly.
The ergonomic considerations are the extra facility like mike system, music and sound
system, laptop and projector, air conditioners, use of new technology, lightening system, room
decorators, room service and other basic need of clients. Apart from this system, proper table and
chair system should be done properly like one round table includes 5 chairs so that people can
seat comfortably. Light music will also help to make environment cool and pleasant. The space
of hall should be more than assigned people like if the event is for 70 people then the hall
capacity should be around 150 persons so that people can move here and there. All the family
members should seat on the stage and other members sit on the garden so it will help to
differentiate between normal guest and family members (Peng and Wang, 2017). The
arrangement of banners outside the venue will help to let people know where the function is
conducting and watchmen should be hiring in order to guide people about the function. The
whole environment should be attractive so that guest feel positive vibes and make they
comfortable in that premises. The lunch facility is in buffet so proper serving staff should be
there to serve all the variety of food and let guest enjoy the events.
M2 While conducting offsite conference, many issue are faces by the manager such as deciding
venue and location is the biggest task and that venue also have some terms and condition which

should be fulfill and the environment is eco – friendly so that people feel comfortable and
enjoying the conference.
CONCLUSION
By summing up this report, it is concluded that Conferencing and Banqueting
management play a vital and crucial role in the industry. The report also concluded that Service
On A Plate build brand image in the hospitality sector. The report present the size and scope of
the conference and banquet industry, it also presents different key factor which affect the growth
and development of industry. The report critically assesses the key points and operational issue
which help to run the industry in an effective way. The report also present different quality
review techniques and performance used by Service On A Plate. It evaluates the suitability range
of food production system with different styles in order to attract more guest to attend the
functions. Report presents different factors which should be consider while conducting off- site
conferences and it focus more on key menu planning and also assess the ergonomic
consideration for a conference and banquet.

REFERENCES
Books and Journals
Agwa, Y., Aziz, W. and Khalifa, G., 2018. Evaluating Food and Beverage Courses in Higher
Private Tourism and Hotels Institutes in Alexandria: Professionals’
Perception. International Journal of Heritage, Tourism, and Hospitality. 11(2/2).
Chan, G., 2015. Part-time event management employee expected quality of work
life. International Journal of Business and Management. 10(5). p.233.
Getz, D., 2017. Keynote: Designing the Event Management Curriculum for the Future.
Jones, M. L., 2017. Sustainable event management: A practical guide. Rutledge.
Lin, L.Z. and et.al 2015. Integration of Kano’s model into FQFD for Taiwanese Ban-Doh
banquet culture. Tourism Management. 46. pp.245-262.
Liu, W., Sparks, B. and Coghlan, A., 2017. Event Experiences Through the Lens of
Attendees. Event Management.21(4). pp.463-479.
Millar, M. and Park, S. Y., 2018. Industry professionals’ perceptions of sustainability in meeting
and event education. Journal of Teaching in Travel & Tourism. 18(2). pp.123-137.
Peng, M. C. and Wang, R. Y., 2017. Evaluating Wedding Banquet Halls Using a Novel
Multiple-Criteria Decision-Making Model. Advances in Management and Applied
Economics.7(5). p.13.
Plante, J. and et.al 2017. Vehicle exception event management systems. U.S. Patent 9,738,156.
Online
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