Conference and Banqueting Management

This document explores the size, scope, and variables affecting the conference and banqueting sector in the UK. It analyzes key strategic and operational issues, performance and quality review techniques, and menu planning considerations for events such as conferences and banquets.

Conference and Banqueting
management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
1.1 Identifying the size and scope of conferencing and banqueting sector in UK......................3
1.2 Analyzing the variables which have effect on development of conferencing and banqueting
sector UK....................................................................................................................................4
2.1 Assessing the key strategic as well as operational issues included in an effective management
of conference...............................................................................................................................5
2.2 Identification of the performance and quality review techniques utilized by conference and
banqueting sector........................................................................................................................6
TASK 2............................................................................................................................................7
3.1 Evaluating the suitability of a range of food production systems as well as styles .............7
3.2 Addressing the factors that need to be considered while organizing off site conference.....8
3.3 Analyzing the key menu planning considerations for events such as conference or banquet.
.....................................................................................................................................................9
4.1 Assessing the ergonomic considerations for conference or banquet..................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Conference can be referred to as formal meeting which is organized by event company and
sponsors that is other organization with the purpose of sharing of information as well as held
discussion with stakeholders. The important objective of conference as well as banqueting
management is to provide guest as well as customer with high level of satisfaction. Event
company through effective conference and banqueting management intends to provide better
services to their client as it is vey much essential for long term growth of business.
Study emphasizes on identification of nature, size and scope of conference and banqueting
sector in UK. Report have focus on addressing those factors which have great effect on the
specific sector in context of service on plate organization. It is a company which provides
catering services for different types of events such as wedding, conference etc. The factors which
are required to be consider during the menu planning will be highlighted in the assignment.
TASK 1
1.1 Identifying the size and scope of conferencing and banqueting sector in UK
A banquet is basically a social celebration which includes large mas of population. Both
conferencing and banqueting management is one of the crucial parts of hospitality sector.
Banqueting and conference sector is very big and sector has been categorized into two these are
banqueting as well as conference. The conference segment provides the spaces for the official
events such as seminars, meeting etc. Banqueting industry mainly focuses on providing the
services for family functions. Banqueting and conference sector have great scope in context of
operations. It is the sector which will get the various advantages.
In context of banqueting, objective of this sector is to provide the services for social
events . The banqueting sector mainly emphasizes on delivering the food as well as beverage
services to customers. It is the industry where high number of people are needed. Activities
which are conducted by banqueting sector is completely based on the seasonal requirements.
The objective of conferences sector is to provide the space where other companies can
organize seminars, training events etc. In context of conference sector, there has been continuous
increase in the demand for products as well services provided by industry. In United Kingdom
there are approx. 46000 hotels which also provide services related to conference as well as
banqueting. Conference and banqueting sector in UK has generates 40 million pound yearly

(Popovic and Campbell, 2018. ). In context of UK, conference and banqueting sector is among
the third largest sector which has made significant contribution towards GDP as well as
generation of employment in nation. The banqueting and conference in UK consist of bars, hotel,
clubs, restaurants etc.
1.2 Analyzing the variables which have effect on development of conferencing and banqueting sector
UK
In context of the UK the companies such as service on place organisation is highly prone to
changes in the external business environment. The different external forces which are effecting
the development of firm such as service on plate which is operating business in banqueting and
conference industry are :
Number of visitor attraction in UK: It is a factor which has direct as well as significant effect
on the profitability and demand of the products or services offered by the service on plate
organisation. The increase in the number of tourists in UK will provide firm an opportunity to
earn high revenue as well as profit.
Demography of country: This variable include culture as well as trends in the society
which effect the services as well as facilities provided by the service on plate organisation to its
customers. In context of service on plate, marketing manager in an organisation should conduct
the market research as it will help them getting the information about the needs of customers. It
is the tatic will assist business entity in fulfilment the need as well as would help an enterprise in
meeting the expectation of customers that is crucial for develo0pment of business.
Social factors: It includes changes in consumer behaviour which has great effect on the
development of the service on plate organisation. Customer expectation about the products or
services offered inspire organisation to provide more facilities to their clients. CVhange3s in the
attitude of people as well as decline in the demand for goods are two important factors which has
encouraged service on plate organisation for facilitating innovation (Popovic and Campbell,
2018). In relation to service on Plate organisation needs to adopts the customer centric approach
for creating the products or services, as this tactic will assist an enterprise in developing the
strong relationship with customers that is very much crucial for fostering long term growth of
business.

Political factors: It includes political situation in the nation as well as regulation formed
by political parties, this external factor has direct influence on business function of service on
plate organisation. For instance, the political instability might create the difficulty for firm in
delivering the goods or services to customers. Due to the fear of threat to security because of
political instability there might be increase in the price of goods or services offered by service on
the plate company. In context of UK, the political condition in nation is stable now therefore,
service on plate organisation can easily expand business.
Technological factors: It includes advancement in technology. This the factor which has
provided services on plate organisation. Emergence of new technologies has enabled business
entity to expand its business operations. It has allowed an organisation to provide more facilities
as well as facilities to customers.
2.1 Assessing the key strategic as well as operational issues included in an effective management of
conference.
The conference as well as banqueting sector is among the third largest sector in UK. It is the
industry which is making significant contribution towards social and economic development of
nation. But still banqueting as well as conference industry in United Kingdom is facing various
operational and strategic issues. In context of service on plate organization some of the
operational as well as strategic issues faced by enterprise are:
 Difficulty in complying with the regulations imposed as well as different norms related to the
industry implemented by legal authority in the nation.
 Due to continuous changes in trends customers’ needs as well as preferences, service on plate
organization is facing the difficulty in fulfilling the requirements of customers. In addition to
this, due to constant changes in social factor an enterprise is facing difficulty in maintaining the

balance between demand as well as supply that has adverse effect on customer services provided
by company (Venske, 2018).
 Service on plate company is facing the operational issues in context of quality standard as well as
hygiene in food production system.
 Due to increase in the level of competition, the company is facing the difficulty in maintaining
its concentration on core business function. In addition to this, due to diversity issue,
management in service on plate organization is facing issues in developing as well as
maintaining good working culture as well as environment for employees.
 Service on Plate enterprise is also facing the problems in procurement of resources that are
required for making the arrangements for different types of events.
 Due to continuous changes in the market situation, the management in an enterprise is facing the
issues in establishment of objectives. In addition to this, manager in service on plate organization
is also facing the issues in determining the activities which are required to be performed for
accomplishing desired goals.
The service on plate organization has been given the suggestion to obtain the license before
introducing new procedure or operations at workplace. Other advice to business entity is that it
should concentrate on maintaining the hygiene as well as quality of food. In addition to this, an
enterprise is required to emphasizes on providing high level of safety as well as security to
customers (Hume, 2018.). As if the products or services will be delivered by organization
according to be done then it will automatically assist firm in addressing as well as resolving all
type of strategic as well as operational problems.
2.2 Identification of the performance and quality review techniques utilized by conference and
banqueting sector.
Maintenance of high quality standards for goods and services is very much essential for
providing the good experience as well as satisfaction to customers. In context of service on
plate organization to appoint an effective, talented and skilled workers at top level management

position for providing the guidance as well as instruction to people. In addition to this, the
various types of techniques that can be applied by service on plate company in order to enhance
their performance in dusytry6 or market:
Management in service on plate organization is required to provide proper training, guidance and
instruction to their employees at regular interval of time. It is the technique which will assist
management in ensuring that all the work has been performed according to the set quality
standards. Training to workers strategy will also help an enterprise in bringing the improvement
in quality of goods or services (Faria, Ferreira and Trigueiros, 2018). It will assist business entity
in delivering the high level of satisfaction as well as professional services to customers.
Management in service on plate organization is required to develop an effective policy
and they need to set performance standards which could be helpful in maintain the quality of
products or services. It is the strategy which will provide management an ease in comparing the
actual performance with standard. Establishing of quality standards will also provide manager
an ease in determining the need for improvement in business system or procedures.
In addition to this, service on plate organization can adopt the total quality management
approach, as it will assist them in bringing the improvement in quality of goods or services. An
enterprise can also implement the new technology at work place, as it will support firm in
increasing the working efficiency as well as enhancing productivity.
Implementation of advance technology such as artificial intelligence and o9ther system will
enable an enterprise to provide more facilities or services to customers.
TASK 2
3.1 Evaluating the suitability of a range of food production systems as well as styles .
In relation to the catering and banqueting company, food service plays very crucial role. The way
food is served by event company has great as well as long lasting effects on the mind of guests or
customers. The type of food services to be offered is completely based on the nature as well as
size of business (Vlahakis, Apostolou and Kopanaki, 2018). The basic type of services which are

provided by service on plate company are buffet menu services, room services, bar , catering
services etc. In context of the service of plate firm, the different method which are used by the
company for serving the food to customers after the conference are:
Al carte : It is the type of food services which are provided by the service on plate organization
to its customer service. In relation to the service on plate organization, employees themselves
serve the food to customers.
Bar Menu: The service on plate company also serve hard as well as soft drink to customers
along with the food.
Buffet menu services: It is a selected menu which are served by the service on plate
organization according to the requirement of customers.
Room services: Employees in service on plate enterprise also provide customers with food
services in the room as per the demand of customers.
Catering services: In context of service on plate organization, business entity is well known for
providing the catering services for conferences. Catering is the services where the food is
prepared at the place where the specific event is organized.
Outlets for fast food: These are basically a small kiosk and they mainly provides the fast food
services to customers.
Take away units: These are basically small restaurants which only prepared packed food that
can be take away by customers easily.
3.2 Addressing the factors that need to be considered while organizing off site conference
The different factors which are required to be considered to considered while organizing off site
conference these are:
Location: An initial step in Planning successful off site conference include determination of
venue. In context of service on plate organization, even manager should select such place for
hosting conference event which is centrally located so that the guest can easily visit the venue. In
addition to this, venue should be such that all the resources as well as services that are needed for
organizing event can be arranged easily (Al Bassit, Skhiri and Ammar, 2019,).

The place which has been selected for organizing conference should consists of parking place so
that participants or guest can easily park their vehicles.
Menu: Event manager in service on plate organization need to considered the costs of providing
the catering or food services at particular location. In relation to service on plate enterprise, as
company provides catering service , event manager in an enterprise can devise their own menu
for offsite conference. An organization can offer Limited but tasty food to customers, as it will
assist them in reducing the concern related to budget. .
3.3 Analyzing the key menu planning considerations for events such as conference or banquet.
Selection of the right menu is very much essential for providing the high level of satisfaction to
customers in relation to food services. The management in service on plate organization is
required to develop such menu which suites all type of guests visiting to attend the specific
event. The different variables which are need to be considered by the event manager in service
on plate organization while designing the menu for the conference are contact which they have
signed with customers. In addition to this , event manager while designing the menu need to
concentrate on the terms as well as conditions in agreement. Even manager while designing the
menu for particular event need to concentrate on type event for which catering services are
required to be delivered. They need to emphasizes on the requirements as well as instruction
provided by customers who is sponsoring the particular occasion (Walters and Insch, 2018). In
addition to this, while creating the menu for particular event should consider the scale at which
specific occasion has to be organized.
Cost of serving the specific menu is required to be determined by the event manager In service
on plate organization. The other important factor which should be considered while designing the
menu for specific event is background, taste as well as preference of guests attending specific
event. In context of service on plate company can offer different combinations of item in menu
as it will provide firm an ease in catering to the needs of all types of guests attending the
conference.

4.1 Assessing the ergonomic considerations for conference or banquet.
In context of service on plate organization, ergonomic considerations which need to be kept in
mind while planning to organize conference are:
Techniques of utilization of space:
Seating arrangements: Event manager in service on plate organization can make different forms
of seating arrangement for guests who will be attending the conference. Seating arrangement can
be made in circle so that easy interaction between host as well as participants could take place.
The arrangement made for sitting should be comfortable. There should be enough walking space
between table and chairs so that the accidents can be avoided.
Quality of environment: Even manager in service on plate organization before starting of the
event need to make that the temperature of the room where conference is to be held has normal
temperature. In addition to this, they are required to make sure that there is no item of
distractions. Event manager are required to acknowledged that all the arrangement of
conferences is made according to the instruction given by the customer. There should be proper
ventilation in room where the conference is to be organized. While planning to organize the
conference event manager in service on plate organization is required to determine the minimum
as well as maximum floor occupancy (Attiogbé, 2018). While determining the minimum as well
as maximum floor occupancy, event manager in service on plate firm need to consider the
number of participants those who will attend conference.
As all this ergonomic consideration will help manager of services on plate company in
organizing the event in successful manner.
Audio- visual: In relation to the service on plate company, considering the nature and activities
which are required to be conducted event manager in an enterprise is required to make proper
planning for the lighting arrangement for conference event. In addition to this, event manager is
also need to make an effective plan for sound system as well as video projections.

CONCLUSION
It has been concluded from the above report that there is wide scope of business growth in
banqueting and conference industry. The other fact which has been summarised from the above
report that the changes in social, political, economic factors have significant effect on the
development of conferencing as well as banqueting sector in UK. It has been concluded that
quality of product or services offered by companies in banqueting as well conference sector
plays important role in influencing people to make frequent purchase. From the above study, it
has also been summarized that Proper menu planning is very much essential for catering to the
needs and meeting to the expectation of all guests who has visited for attending specific event.
The different types of techniques have been suggested in the report which can be utilized
by companies in banqueting and conference industry for maintaining the quality standard.

REFERENCES
Books and Journals:
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
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Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
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.
Hume, P., 2018. ISBS 2018 CONFERENCE E-MAGAZINE 4 AUGUST 2018. ISBS
Proceedings Archive.36(1).p p.1203.
Faria, A.R., Ferreira, L. and Trigueiros, D., 2018. Analyzing customer profitability in hotels
using activity based costing. Tourism & Management Studies. 14(3).pp.65-74.
Vlahakis, G., Apostolou, D. and Kopanaki, E., 2018. Enabling situation awareness with supply
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Al Bassit, A., Skhiri, S. and Ammar, H., 2019, June. LEAD: A Formal Specification For Event
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based Systems (pp. 91-102). ACM.
Walters, T. and Insch, A., 2018. How community event narratives contribute to place
branding. Journal of Place Management and Development, 11(1), pp.130-144.
Attiogbé, J.C., 2018, October. Building Correct SDN Components from a Global Event-B
Formal Model. In International Conference on Formal Aspects of Component Software (pp. 35-
53). Springer, Cham.