(Doc) Conference and banqueting management : Assignment

Conference and banqueting
management

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.1 Size and scope of conference and banqueting industry in UK..............................................1
1.2 Factors influencing development..........................................................................................2
2.1 Critically assess the key strategic and operational issues involved in the effective
management of given conference or banquet..............................................................................4
2.2 Discuss performance and quality review techniques used by the conference and
banqueting strategy.....................................................................................................................5
TASK 3 ...........................................................................................................................................7
3.1 Evaluate suitability of food production ,beverages systems styles in conference................7
3.2 Factors considered while off-site conference and banquet...................................................7
3. 3 Key menu planning considerations in conference and banquet...........................................8
.1 assess the ergonomic consideration for a given conference and banquet...............................8
CONCLUSION:.............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Banquet and conference services are defined as outside dine such as restaurants, fast-food
chains, cafeteria and they differ from one another in service context as well as industry
standards. A conference hall is specifically used for business meeting and it is commonly based
in every organization and hospitality sector. Whereas banquet hall is defined as a room for
special events and course of meal(Berners, P., 2018). But now due to small conference room in
some organizations, annual meetings are being organized in banquet hall. This assignment is
undertaken with the context of “Service On A Plate” an event organizer sector which provide
catering services for events, conference and banqueting. This report will cover the factors which
have influenced conference and banquet services and the key strategic and operational issues
involved in effective conference and banqueting management. Food and production services and
styles of the organization and menu planning are also explained in this report, Factors which
affect off-site services and ergonomic considerations will also be explained further.
TASK 1
1.1 Size and scope of conference and banqueting industry in UK.
Banquet hall provide services such as weddings, birthdays and other personal event on
the other hand conference hall define meeting venue and these are usually build under
commercial areas as in office buildings. “Service On A Plate” organization render different
services to consumers to satisfy their need and wants whenever any hall is being booked for
event, the individuals look after many factors such as capacity of venue, interiors, locations and
other amenities.
Size and scope of industry
The conference and banqueting organizations are growing rapidly. UK is the largest
economically developed and strong country which organizes various business conferences and
events. The other related industries such as restaurant and bar define scope of this
industry(Chibili, M., 2017). In United Kingdom there are more than approximately 46000 guest
house and hotels are situated. Under banqueting and conference industry 1.5 million people are
involved, which covers 130000 properties all there. Size of this industry is classified into large,
medium and small business and individuals select halls on the basis of meeting space, interior, as
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well as food facility. For UK there are various opportunities in this sector because of their
specialization in this sector.
Types of event
There are various types of events held under conference and banqueting industries in case
of necessity and emergence of conference(Do Le, T., 2017).
 Business meetings and exhibitions of organizations are undertaken with the help of
conference halls.
 Weddings, birthday parties, cultural events, festivals, music show, charity and
fundraising programmes are held in banquet halls where meals are also arranged.
Diversity of venue
Conference centres: It is basically defined as specialised place or room designed for
meetings, conferences, seminars, training and development sessions. It is a place where
individuals and groups come together to share different values and common interest.
Leisure Centres: It is defined as a large building with different type of sports and
exercise facilities where people go and keep themselves fit and relax with the help of exercise.
Banqueting centre: It define a range of large catering events as charity dinners, award
ceremonies and sports team banquets where plated food, and meals are also served.
1.2 Factors influencing development
There are various external factors which impact the development of conference and
banqueting such as social, political, technological, environmental, legal and economic factor.
Political factor: It define power of government policies, political stability, corruption,
foreign trade policy, tax policy, labour law and trade restrictions which affect development of
organizations(Faraji, F. and et. al. 2019). As in UK, the government is stable and has successive
plan and policies which help conference and banqueting organizations in enhancing growth
opportunities.
Social factor: It define population, growth rate, age, career attitudes, safety emphasis,
health consciousness and cultural barriers. Increase in growth and population is affecting
conference and banqueting by increase in number for event bookings. The changing attitude of
society for taste and preference could also affect these organizations.
Economic factor: It define economic growth, exchange rates, interest rates, inflation
rates, unemployment and disposable income factors which affect development as increase in
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unemployment rates and decrease in disposable income of people can impact organization
because due to these factors it will be hard for individuals to raise money for outside dines.
Technological factor: It explain level of innovation, automation, technology incentives,
research and development activities, technological change and awareness(Gruenfeldova, J.,
Domijan, K. and Walsh, C., 2019). Rapid Change in technology affect these organization,
enhancement in new machinery and facilities such as use of projectors and efficient lightning at
events will help organizations in attracting people.
Environment factor: It define weather, climate and environmental policies which
influence conference and banqueting such as people want to use services which do not harm the
environment. Adequate use and monitoring of internal factors ensures sustainable growth. This
factor focus on sustainability and growth of organization.
Legal factor: It define discrimination laws, employment laws, consumer protection laws,
copyright and patent laws, health and safety laws which may affect conference and banqueting
services if they ignore any law defined under legal factor(Kośmieja, M. and Pasławski, J., 2016).
“Service On A Plate” should follow health and safety laws such as the organization should
render healthy services to consumers. Copyright and patent define inventions and copyrights
define expressions and ideas such as artistic values. The organization should legally protect
copyright and patent so that other organizations could not copy them.
TASK 2
(covered in PPT)
TASK 3
3.1 Evaluate suitability of food production ,beverages systems styles in conference.
Food production system: It define different ways of food production which is served to
the individuals at the time of conference and banqueting such as cook-chill, cook-freeze, pre-
prepared and vacuum packaging etc. Pre-pared food, which is pre cooked such as vegetable
sandwich which is cooked before and kept in refrigerators and can be consumed within some
particular days(McCallaghan, W. A., 2015). Vacuum packaging is like plastic packaging in such
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chips, wafers are being packed and served. “Service On A Plate” can use pre-cooked food and
vacuum packagings services in kids birthday parties.
Food production styles: It is defined as style of serving food in different ways such as
banquet and buffet presentation. Buffet presentation is a system of serving meals where food is
placed at a single place and then people serve it themselves(O’Reilly, C., 2015). This style is
effective for wedding ceremonies because of more crowed and more number of eatable items.
Food and beverage services: It define different styles such as banquet service, full silver
service, family service and room plans. “Service On A Plate” serve full silver service which
define transferring of food from serving dish to guest plate with the help of waiter. Banquet
service define various services such as wedding, award ceremonies, charity programmes and so
on. banquet halls provide Food and beverage service satisfy the individuals.
3.2 Factors considered while off-site conference and banquet
There are some factors which are considers while planning outside conference and
banquet service such as hazardous analysis critical control point, space realisation, transport,
staff utilisation and entertainment. Here every factor play an important role in conference and
banqueting as:
Space realisation: This is explained as requirement of space such as events are
differentiated in small, medium and big(Pantelidis, I. S., 2018). Whereas if any company is
conducting party for staff then the company will require small place and when the same party is
kept for all shareholders of the company then it will require more space. So at the time of
deciding venue the company should look after the space needed for party.
Entertainment: wedding ceremonies and birthday parties are based on entertainment for
kids and families. The “Service On A Plate” should focus on entertainment factors as music and
kids play zone. Because this factor is mainly considered by individuals by attending any informal
ceremony.
Transport: when a company is looking for off-site conferencing then transportation
factor is basically kept in mind so that the employees can easily reach at party venue(Popovic, C.
and Campbell, F., 2018).
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Hazardous analysis critical control point: It analyse the food services such as hygiene
and quantity. This analysis help the organizations in setting standards about quality of raw
material used in food and hygiene factors.
3. 3 Key menu planning considerations in conference and banquet
It define key factors which are important while considering conference and banquet such
as customer perception and needs, marketing implications, production and service capabilities ,
budget etc.
Customer perception and needs: While preparing menu planning customer perception and needs
is a basic thing which should be kept in mind first. Main aim of banqueting is to satisfy the
consumers by providing them good services(Rahimi, R., 2017). So while catering the menu,
customer needs are first given priority.
Feasibility and budget: Finance management is the main factor while preparing menu. As
banquets are booked for weddings ceremonies, if the wedding is expensive then the menu will
also be expensive.
TASK 4
.1 assess the ergonomic consideration for a given conference and banquet.
In an organisation ergonomics process systematically identifies and lower the
ergonomic risk factors.
Space utilization techniques:
Seating plan: In an conference various kind of seating plan can be arrange for
conference and banquet(Seal, W. and Mattimoe, R., 2017). This style can be in theatre style,
banquet style and in seminar style. The seating plan is based on category of program, choice of
the event holder and capacity of the space. Seating plan should follow in which the utilization of
space perfectly.
Comfort: In this, participant should be comfortable(Tung, V. W. S. and King, B., 2016).
For the utilization of place the conference hall can not create any hazard for the place.
Type of event: The utilisation of space mainly depend on the type of event.
Computer aided design package: In this the design can be made in computerized
system. With this context computer can be calculated the space area with the number of
participant and design all things architecturally according the client taste and preferences and
providing them good services quality.
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Quality of the environment :
Heating : In this the temperature will be well control and the area should be free from
the 0verheating area.
Ventilation:In this, air should be enter easily in the conference hall. For the good
environment enough oxygen and good ventilation should be provided.
Air conditioning: In this the system of air condition should be added. Cooling and
heating system should be apply in proper manner and in control.
Minimum and maximum floor occupancy: In this, before managing the event make
sure about the number of participant on the floor. If on the floor there are high number of
people involve that its create problem providing fresh air.
Audio – visual:
Lighting: Lighting play the important role in the event. This lighting system make the
good look on any event(Wood, R. C. ed., 2017) Lighting apply on the stage, on the upper site,
front door, entering gate etc.
Sound : This is considered as the important element in any conference. A good sound
system can provide people attraction the hear the speech of speaker, if the sound system is not
good than system become poor, people will get bore to hear noisy and disturb full sound.
Special effect: In the part of entrainment of for the some session its required some
specials effect which is needed. This effect include the lesser lights and effect find participation
attraction.
Video projection: In the conference few of the presentation are required. With context
in conference hall some of the innovation and inspirational video showed in the event(Yang, S.,
Yu, J. and Wang, X., 2016). For this projector required the big screen.
CONCLUSION:
from the above mention report it has been concluded that hospitality industry cover the
large area of the UK. The scope of conference and banqueting industry is at low high and
medium stage. In the management of banquet and operation management they have to face the
various problem. Organisation apply the various way from which they can sort the issues which
is going on in the organisation. When and organisation performance their various quality
technique reviewed which are used in term of analysing the performance. In this there are some
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food and production and services system which is considered with organisation. With this
context, there various thing which should be considered such as seating arrangement, audio
visual, lighting etc.
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REFERENCES
Books and Journals
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
senior management.
Faraji, F. and et. al. 2019. Effect of Fire and Rangeland Banqueting on Soil Carbon
Sequestration in Atbatan Summer Rangelands, East Azerbaijan
Province. ECOPERSIA. 7(1). pp.29-37.
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.
Kośmieja, M. and Pasławski, J., 2016. Flexible designing of large sports complex. Archives of
Civil Engineering. 62(2). pp.77-88.
McCallaghan, W. A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
O’Reilly, C., 2015. Identifying management competencies of hotel owner-managers & general
managers in the Republic of Ireland (Doctoral dissertation, Nottingham Trent
University).
Pantelidis, I. S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
Rahimi, R., 2017. Customer relationship management (people, process and technology) and
organisational culture in hotels: Which traits matter?. International Journal of
Contemporary Hospitality Management. 29(5). pp.1380-1402.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management, 26(4), pp.443-
449.
Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist Perspective on Sensemaking in
Management Control. A Philosophy of Management Accounting: A Pragmatic
Constructivist Approach, p.260.
Tung, V. W. S. and King, B., 2016. The stereotyping of tourism management students in a
business school setting. Journal of teaching in travel & tourism. 16(1). pp.60-77.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
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.
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