Compilation of Academic and Technical Papers

This document provides a compilation of research papers and studies from various sources, including journals, conferences, and patents. The content includes papers on management systems, medical treatments, data science applications, and energy management methods. It also features conference reports, banquet addresses, and awards presentations.

Conference and Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Scope and size of conference and banqueting industry........................................................1
1.2 Factors that have influenced and its development................................................................2
TASK 2............................................................................................................................................3
2.1 Strategic and operational issues participating in effective management in banquet and
conference ..................................................................................................................................3
2.2 performance and quality techniques used in Conference and banqueting industry..............3
TASK 3............................................................................................................................................4
3.1 Range of food production system and Style and beverage services in conference and
banqueting...................................................................................................................................4
3.2 Discuss about the factor while organizing off-site conference and banqueting....................5
3.3 Analyse the planning for banqueting and conferences event................................................6
4.1 Ergonomic considerations for banquet and Conference.......................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The banqueting and conference is very important part of hospitality sector in United
Kingdom. Service on a Plate is a biggest firm that has to be establish in UK and it can be
expanding their business in all over the world. It generates high revenue and increasing the
growth and development. There are many scopes in hospitality industry to provide the best
services to customers. They will provide different services such as large area for seminar,
conference room, accommodation, food facility and so on. This sector will plan a new scheme
for increasing their business activities effectively and efficiently. They are mainly focused to
increase their brand value in market place so that the customers will get attracted towards
Service on a Plate. This report will face various challenging issues for development such as
environmental problem, special instrument, accommodation and food related etc. This report will
identify different type of operations performed that would be managing by conference and
Banquet sector like employee performance, Database managing, safety issues etc.
TASK 1
1.1 Scope and size of conference and banqueting industry
This sector is a fast growing organization that can be classified into two ways.
Banqueting is provided a special facility to their customer for the purpose of Event, occasion,
party celebration and family utility (Buekes, 2016). In this sector has many scopes in this
organization. Conference is provided a various service related for profession such as meeting
room, official events and other activities. It is very important part of organization to enhance
their business in other areas. In United Kingdom, there are many large and small firms to provide
an effective service to their regular customer (Barends, 2017). The scope and size of conference
and banquet is highly depended on availability of finance and the will of the owner, as he is one
who designs and invest in the construction of the building.
Service on a Plate is a leading company to increasing their branches in other country.
United Kingdom is powerful country in which they were organizing the biggest conference event
because it has powerful economic power (Hallikainen, et.al., 2017). There are various scope in
United Kingdom to establishing their business in conference and banquet industry. As per
survey, it found that there are 47 million hotels exist in UK, 130 million land are present with 2.5
million people interested on it.
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The conference and banquet sector is essential for hospitality industry to provide the best
services to customers and for conducting a business event according to the size of guest as well
as managing the conference hall for business meeting purpose. There are many types of
conference hall, meeting hall and many other facility available on this sector (Green and et.al.,
2014). Therefore, the people choose an effective conference room according to requirement of
guest size, time, date. This sector will give so many options for customer such as food related,
room services so on.
1.2 Factors that have influenced and its development
There are various types of factors involved in conference and banquet industry. These
factors are discussed as below:
 The main important factor of every organization is their infrastructure because it is very
essential for industry to maintain structure effectively. This sector will focus on their
buildings, construction to maintaining in effectively (Kent, 2014). This is very impressive
thing for every organization to construct a proper layout of buildings. It is a crucial part
of growth and development in an industry.
 Another important factor is to arrange a proper room services to customer. This is the
best way to establish a new business in market place (Goodman, 2017). The main
objective of every organization is increasing their brand value in market and to make a
good impression among the public (Gillessen, et.al., 2015). The firm should be design a
room layout in perfect way so that the guest can get impressed by their design and
structure.
 License is an important part of firm to maintain their image and brand effectively. It is
registered by the government(Perkovic, et.al., 2016). Most businesses are established in
UK that require a license through the government and then start their business with rules
and regulation. The law is generated by central government for registration of a firm. The
conference and banquet sector is follows some laws, it is required for taking a legal
permission by central government.
 They have to follow some protocols such as human laws, equal rights, use country flag,
providing a correct address and so on. This factor will important for conference and
banquet industry.
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 The objective of this sector to achieve the goals and targets and in which it will identify
the total revenue of organization. They have to create an efficient strategy applied in
business activity to exploding their profitability and productivity in marketplace.
TASK 2
2.1 Strategic and operational issues participating in effective management in banquet and
conference
Theses are important part of conference and banquet to managing an effective way to
increasing their profitability in market place. They are planning an effective strategy to perform
various function in business process like control price rate, meeting areas allotment, managing
meetings and other so on. They are planning a important strategy as following: Safety and health- It is essential part of this hospitality industry to provide a service
related the health. The organization should be giving many options to their employee to
take an advantage through this policy (Sarsar and Hill, 2015). Every organization should
maintain their relationship with employee and time to time, they provide best services to
worker. It is very highly sensitive issue for company to control their rules and regulation
in proper way. This law is generated for every people to provide has an equal right. Pricing and packaging- this factor playing important role when they should be
promoting their services and product list in market and time to time, they will offer many
vouchers and discount for people to enjoy the best deal. Most of the people has to gain a
profit through discount scheme (Lin and Bin, 2016). In this way, they are marketing their
services and product in easy way. They are giving various sells options for customer.
 Communication – it is a specific part to creating a network between people and
company. This is very effective way to express their skill and knowledge and with the
help of communication, the employee share their view point to other people. The firms
should be done the business activity through communication network because most of
important information is not be shared anyone so that it is the best medium to transmit
essential detail through communication network.
2.2 performance and quality techniques used in Conference and banqueting industry
This is very important part of conference and banquet sector to increasing their
capabilities and performance with the help of technology. Nowadays, this sector will use modern
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technology to increasing their performance for business activity. This sector will give the best
training to employee to enhance their skill and knowledge for growth and development. This
sector is recruiting the candidate who has sufficient skill to managing the business process in
effectively and efficiently (Meruva and et.al.,). The conference and banqueting industry are used
important technology to maintain the level of business in proper ways that are discussed as
follows:
The PERT is referred as Program evaluation and review technique that would be helping
to maintain the performance of people. In these techniques, they are controlling the state between
time and cost. The most important person can be maintain the whole business process is known
as manager. They are planning a new idea for development. It will always analyse the need of
business and performance of worker in industry (Peng and Wang, 2017). These techniques are
basically used for planning a new idea that would coordinating between big project. This
technique is analysis the whole business network and provide the complete detail of project. The
manager is playing important role to analysing the detail of project and then follows some
sequence of stages for growth and development. This technique is representation of network
diagram to shown all details related their business.
The manager will analyse the different activities and then comparing between two project
and identify their level of certainty. They should be deal with the information and represented in
front of employee in very effect manner.
TASK 3
3.1 Range of food production system and Style and beverage services in conference and
banqueting
Food services is playing an important value in the catering business for banquet industry.
They provide different type of facility according to the size of guest and number of hotels. In
Today's world, there are many restaurants and various type food items mention in their menu.
Therefore, all the factor is depended upon the level of hotel and staff in which how they will
maintain their services. They should provide different type of food items such as Buffer dinner
services, bar services, room facility etc.
There are variety of food production system and beverage services useful for conference and
banqueting industry as follows:
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 Food production management system- there are many types of method used in food
production system are follows:
1. Cook-chill production system- This is the best technique to cooking a food and it is very fast
process to maintaining the level of food. It can be stored in chilled temperature which is required
for Dishes. The production team is manage the quality of items that would be beneficial for
people.
2. Moist-gest cooking method- it is very important method to require a heat to cooked food
in very fast. In this method, it can be used steam and liquid to heat in a low medium and
also added some flavoured ingredient (Matsuo, Fukushima and Iwamoto, 2015). It is
basically used for fibre and other material that would be easily mix in proper way.
3. Dry-heat cooking method- this method is very easy process to utilising air and fat. They
are mainly used in broiling, roasting, deep-fat frying. In this method, it has flavour to
increase the taste level.
4. Traditional method- the traditional method is uses many people to usually fermentations
of wine and then carry in tank so that it can be creating a wine. In this process, there is
required proper quality of items.
 Beverage services style and food- these type of services is useful for banqueting and
conference because they are select a one style to serve food in particular event. They should
be select on the basis of conference and event. It is totally depended upon their guest size,
Event type, profile etc. these factors are important for services in event and conference.
1. English services style
2. French service style
3. Buffet service style
3.2 Discuss about the factor while organizing off-site conference and banqueting
There are important factors that would be consider as off-site conference and banqueting
describe as follows:
To selecting a venue is very important for people to identify the best services in
conference and banquet. The venue is selecting to find out the actual budget of Event and then
managing according to their requirement. They have to select a unique theme for guest and
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giving a special offer and priority. The event manager should be choose the best venue for
conference and maintain the facility.
Afterwards, they have to move on next level to determine the best arrangement and
provide the best services to chief guest. They have connection with other agency to managing the
services such as accommodation, food services, time management etc. they are arranging
beverage services as well as food management.
3.3 Analyse the planning for banqueting and conferences event
For planning and analyse is important factor that are creating a special strategy for
increasing their profitability. Event Schedule – The menu selection is very important for organizer to arranging the
time of event in proper ways. It is very essential for manager to perform a different
operation to arranging the schedule of dinner and lunch (Tanaka, and et.al., 2016). They
provide the food services on right time. This is very important for part of conference and
banqueting. Final proposal of food- this is important part when the final arrangement of food services
has been done. They provide different food according to guest. They are giving many
choice of guest to eat different type of food while it provide various type of food dishes
presented in front of customer. Seasonal food services- The manager should provide effective seasonal food dishes to
the guest in Event. It is very important for manager to arrange different food services at
the time of conference. The organization is provides the better services to their customer.
 Different menu choice – The event manger should be arranging a food item and giving a
so many options to their customer. They are giving a lot of options such as Chinese food,
butter chicken, hash browns, fried egg, black pudding so on.
4.1 Ergonomic considerations for banquet and Conference
The conference and banqueting industry is depended upon the ergonomic are described as
follows: Leadership quality- it is very important part of every organization to manage the whole
team member in very proper way. The leader should be always handle the issues in very
effectively and efficiently. They have a capability to share their skill and knowledge their
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team member. This is the beast way to maintain a coordination between employee and
leader. Communication quality- this is very important part of organization to share the
information from one department to another. It is playing a important role of business
process. In conference, the speaker is spoken on a particular topic to share their point in
front of guest. Team work- This is the main point of success in organization to build an effective
relationship with other employee. The conference and banqueting industry should be
managing by team work because with group work, it is not possible to arranging the
whole team.
 Personal skills- the conference and banqueting sector has recruited those people who has
increasing their capabilities. They have to do work in team and this skill are uses for
growth and development. This is very important part in conference and banqueting
industry.
CONCLUSION
This report will determine that conference and banquet is very fast growing company in
hospitality industry. Most of the people are going for one country to another for conference. The
banquet should provide the best food services to their guest. They were follows different type of
food style used for Event and conference. The organizer should be managing the whole services
related guest, meeting room, food services and accommodation. As per discussion, it said that
when identify the total budget of venue and food maintain by the manger. They will identify the
total budget of food services and then according to customer, they provide better services. They
are using different modern technology to determine the performance of people.
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REFERENCES
Books and Journals:
Ahmed, T.M., Bezemer, C.P., Chen, T.H., Hassan, A.E. and Shang, W., 2016, May. Studying the
effectiveness of application performance management (APM) tools for detecting performance
regressions for web applications: An experience report. In Proceedings of the 13th International
Conference on Mining Software Repositories (pp. 1-12). ACM.
Barends, F.B.J., 2017. Reflection on the Conference. In Geotechnical Engineering for
Transportation Infrastructure(pp. 9-28). Routledge.
Buekes, S., 2016. Revisiting SAAHIP's first annual conference: nibbles. SA Pharmaceutical
Journal, 83(1), pp.49-51.
Gillessen, et.al., 2015. Management of patients with advanced prostate cancer: recommendations
of the St Gallen Advanced Prostate Cancer Consensus Conference (APCCC) 2015. Annals of
Oncology, 26(8), pp.1589-1604.
Goodman, J.M., 2017, July. Banquet address. In Adaptive Hardware and Systems (AHS), 2017
NASA/ESA Conference on (pp. xiv-xiv). IEEE.
Green, T.C., Jame, R., Markov, S. and Subasi, M., 2014. Access to management and the
informativeness of analyst research. Journal of Financial Economics, 114(2), pp.239-255.
Hallikainen, et.al., 2017. Awards Presented at the IGARSS 2017 Banquet [Conference
Reports]. IEEE Geoscience and Remote Sensing Magazine, 5(4), pp.94-107.
Kent, B., 2014, May. Banquet address:“Return-to-flight electromagnetic measurements—The
NASA shuttle ascent debris radar system”. In Radar Conference, 2014 IEEE (pp. 13-14). IEEE.
Lin, L.E.I. and Bin, L.A.I., 2016. Application of Virtual Simulation Teaching Resources in
Banquet Design Course. DEStech Transactions on Social Science, Education and Human
Science, (eshd).
Matsuo, T., Fukushima, T. and Iwamoto, H., 2015, July. A Challenging of Data Science in
Association Research for Convention Management. In Advanced Applied Informatics (IIAI-AAI),
2015 IIAI 4th International Congress on (pp. 458-461). IEEE.
Meruva, J., Acharya, B.C., Kommoju, S., Huseth, S. and Reddy, C., Honeywell International Inc,
2017. Speech enabled management system. U.S. Patent 9,786,276.
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.
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Perkovic, et.al., 2016. Management of patients with diabetes and CKD: conclusions from a
“Kidney Disease: Improving Global Outcomes”(KDIGO) Controversies Conference. Kidney
international, 90(6), pp.1175-1183.
Sarsar, S. and Hill, C., 2015. HCEF Conference:" Together in Faith". The Washington Report on
Middle East Affairs, 34(1), p.54.
Tanaka, R., Itaya, S., Yoshinaga, N., Doi, S. and Konishi, T., NEC Corp, 2015. Energy
management system, energy management method, and server device and terminal device that use
energy management method. U.S. Patent Application 14/422,784.
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