Conference and Banqueting Management in UK - Assignment

Conference and
banqueting management
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Table of Contents
INTRODUCTION...........................................................................................................................3
AC1.1 Discuss the size and scope of the conference and banqueting industry in the UK..........3
AC 1.2 Analyse factors that have influenced its development....................................................4
AC2.1 Critically assesses the key strategic and operational issues involved in the effective
management of a given conference or banquet...........................................................................5
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry.....................................................................................................................7
3.1Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles................................................................................................................8
3.2 Factors to consider at time of organising an off-site conference or banquet.........................9
3.3 Menu planning considerations for conference and banqueting events..................................9
4.1 Ergonomic considerations for conference and banquet organisation..................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12
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INTRODUCTION
Hospitality is one of the fastest and leading business Industry that overtakes all other
industries by becoming Global leading sector that attract customers by providing range of
attractive services. Conferencing and banqueting is one of the organisations within hospitality
sector in which events and exhibitions are held in order to attract local and international
delegates. Radisson Blu Edwardian Grafton is considered in this report. This industry is mainly
engaged in the services of providing food and beverages to group of individuals. In this present
report formative discussions have been made on banqueting and service sector that operate their
business in hospitality industry. Along with this size and scope of banqueting within UK along
with its importance are also covered in this report. Operational concept of food production
systems along with considerations in planning menu in relation to Catering and banquet
functions are also mention in this report. Lastly, report covers tank weight and Catering
management system in a formative manner.
AC1.1 Discuss the size and scope of the conference and banqueting industry in the UK
Conferencing and banqueting service sector offer great extent of services to customers that
allow them to become one of the leading service sectors in terms of generating revenue and
providing employment opportunities to individuals. As per the data it has been evaluated, that
conferencing and banqueting arrangement service sector is third largest industry in the provinces
of UK that lead towards generating employment opportunities along with increasing per capita
income of individual that lead towards overall development of country economy. Banquet and
conference sector are mainly characterized into two different groups, within this conference
sector offering of services related to providing space for different range of official and formal
events and other related activity are done. While banquet facilities tend towards considerations
on special family functions or occasions to celebrate. Present industry has wide range of scope as
neither function or conference will going to ever stop as it will continue and lead towards
providing benefits and growth opportunities on sustainable manner. Radisson Blu Edwardian
Grafton consists 676.sq.m of total meeting space along with 330 guest rooms. This hotel operate
their functions as in partnership with Radisson Hotel. Mentioned below differences that have
been observed in banquet and conferencing nature or define below:-
Conferencing Banqueting
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 Banqueting offer services that is linked
with enjoyment and personal
celebrations.
 Major focus of this industry is to offer
food and beverage.
 In this, there is a requirement of large
base of workforce as to effectively
serve customers.
 Within this booking are made for
longer duration of time.
 Banqueting function and activities are
mainly based on requirements that are
based on seasonal demands.
 This service sector has major purpose in
terms of official training and business
activities.
 In this, tools technology and equipments
are the major factors that are largely
stressed upon.
 Conference required less staff
requirement in order to provide services
to individual.
 Within this booking are made for a short
period of time
 In this, requirements are not based on
seasonal demand.
AC 1.2 Analyse factors that have influenced its development
There are estimated amount of 46000 hotels those who perform their services in UK and
are engage into offering services that are related with conferencing and banquet arrangement.
This industry is one of the fastest and leading sectors that effectively aid UK economy towards
growth perspectives, as this industry generate revenue of 40 million Euros per year. In addition
with this 1.6 million employment opportunities are provided by this Industry. Along with this
increase in infrastructural development with the effective contribution of conferencing and
banquet industry UK gain both National and international growth. This industry includes
takeaway, hotels, bars, pubs, clubs, restaurants etc. All these sectors effectively turn towards
showering high turnovers. Mentioned below there are some factors that lead towards influencing
growth and development of banquet and conferencing industry:-
 Most prominent factor that affect operations of this industry is, number of visitor
attractions within provinces of United Kingdom. As UK have wide range of tourist
destination that lead towards attracting tourist from National and international location
this effectively leaves increase in banquet arrangements facilities.
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 Increase in number of commercial and industrial industries are also one of the effective
factor that affect growth of conference and banquet sector, as increase in the amount of
commercial and industrial industry lead towards increase in conferences events and
seminar.
 Season is also the prominent factor that influences growth of present industry as
individual wants family functions events and programs along with special occasions in
Banquets
 In Context with this, other form of factor that will affect this industry is related with
society believes, political aspects and legal abiding. As all these factor will influence
smooth functioning of organisation.
AC2.1 Key strategic and operational issues involved in effective management of conference
Conference and banquets are two most important parts in the hospitality sector that
generate lot of revenues even when there is no reason for it as they takes an initiative to provide
fair and better service to customers. By this, they can obtain profit maximisation with an
optimum utilisation of resources. The scope and size of banquet and conferencing sector are also
increasing due to the increased globalisation and multinational business trends. The strategic and
operational issues involved in an effective management of conference hall are as follows:-
Diversity of venue: It includes conference centres, specific conference and banqueting
facilities within hotels, multifunctional leisure centres, appropriate location, venues, services and
installation required.
Planning Techniques: It involves decision making , information gathering, critical path
analysis for staffing and design consideration, budget projection, licensing law implication,
health and safety legislation which enrich the productivity and proficiency of conference industry
in an appropriate manner.
There are some other operational issues which bring an impressive or productive banquet
and conference industry is given below:
Performance and Quality: It consist evaluation and review technique, client and guest
evaluation procedures, profit realisation, venue appraisal, closed loop evaluation methods which
impact firm's proficiency and sales growth.
Operational challenges: It include safety measures, rising cost and procurement
efficiency, quality management of large events and inadequate infrastructure facilities.
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Moreover, some issues arise from room space, extra vacancy or back to back conference.
Furthermore, quality of room as compared to the need of client in monitoring internal challenges
of employees of hotels which affect ambiance of restaurants.
Protocol issues: It involves the order of precedence, business cards, seating
arrangements, place, menu and table cards, signing ceremonies, recognition of honoured guests
and cross cultural fundamentals.
Permission and compliance requirements: It include the issue related to obtaining
several permission and conformity postulate. Moreover, these are required from safety point of
view and government policies as it is in the form of written permission or license.
However, these issues impact or influence over the sales growth and efficiency of firm as
well as effect on profit maximization which also reflect on economic growth of nation and also
on hospitality sector.
These issues are necessary for firm to do the analysis of issues to do complete planning
for banquet and also conferences in an effective or productive manner. Also role of the
supervision is necessary to makes a productive planning to reduces negatives outcomes and
results of the conferences and also banquets.
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry
Hospitality industry include wide range of services, organisations within it are those who
effectively engage in the service of offering best effective and qualitative services to customers.
Banqueting and Conferencing industry also offer their facilities in this industry. Thus, it has been
advised to present industry to have their close check and monitor quality of food products served.
In addition, with this, hygiene and safety are also required to be consider in order to ensure
external and internal services that has been offered to customers. Below are some techniques that
will help this industry to ensure best effective quality and performance:
 Direct and consist proper and effective guidance to staff in terms of taking proper
cleaning less and safety measures.
 Formulation of practices, policies and procedures in terms of managing business
operations and administer handling of banqueting and conferencing services.
 Take advantage of total quality management approach as guide staff members to offer
qualitative services of different departments.
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 Use technical and automatic operations with the help on installing software and other
related technical expertise in banqueting and conferencing functions.
Thus, it has been concluded that banqueting and conferencing industries are required to
effectively consider right menu planning along with food production system methods in order to
offer food and beverage services as per according to right combination.
In order to effectively ensure accomplishment of these functions in best effective manner
Conference and banqueting industry are required to ensure that team members and staff are
conducting their operations in best effective way. In this regard respective industry can take
advantage of different types of quality management techniques which is defined below:
Regular performance reviews: This is one of the most important factor which is required
to be consider by respective organisation as by regular evolution on performance reviews further
stimulation in employee’s performance can be done with the help of numerous strategies in order
to increase workforce skills and efficiency.
Employee Development Plans: In order to increase performance of employees on
continuous basis it is essential for respective organisations to formulate employee development
plans. In this there is a requirement to analyse employee performance on continuous basis and
take advantage of respective techniques and tools in order to fill any gap within their
performance. This will effectively aid organisation to stimulate workforce and organisation
profitability and productivity.
TASK 2
3.1 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles
Services to provide the food plays crucial role in the banquet and catering industry. It
depends on the size of hotel and number of visitor that are coming to attend the meeting,
marriage or function. In context of the service on a plate they provide all the essential amenities
that is required to make a function memorable which determines that organisation has large
number of venues. This helps them to satisfy the needs of customer through offering different
services to them. Some methods for food production along with their services are given below:
 Cook freeze is the method which helps an organisation to keep fresh food for a longer
period. In context of service on a plate uses these style to prepare and manage food for
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marriage function because it time consuming process along with large number of guest
are witnessed. So it is essential for organisation to cook all food already due to which
employees provide quick service to guest.
 Another is cook and chill process which is a process in which food is ready with
significant temperature and then sealed it. This is beneficial for the meetings as they held
for long hours or mid-day. So management re-heat food with help of hot water and then
serve them quickly to guest it helps to save time and engage guest again to perform their
particular activities.
 To deliver the prepare food, table service is the effective method through which an
organisation serves or offer delicious dishes to customer. These system states in guest are
seated in the selected and then order food to waiter or waitress which serves demanded
food to customers or guest.
 The other category that executes by organisation is assisted service in which guest has
both option first is to collect food himself from counters and another is that food is served
at their table. It is beneficial at time of celebration like birthday, anniversary etc.
3.2 Factors to consider at time of organising an off-site conference or banquet
To plan the menu of food for the event or activity it is essential for organisation to divide
needs according to the customers or individuals. Some factors that are essential to consider for
organising an offsite banquet or conference is as follow:
Price- The budget that is decided for the conference impacts on preparation of food, as it
is important to keep records of price for various food items. In an organisation their are wide
range of products is present that is differ from the prices.
Guest- The term site includes different factors which includes its size, number of guest,
roof top meeting and in ground gathering. It considered that food is crucial part for organisation
if the food is not sufficient for all guest then it creates issue for organisation and impact on its
image.
Logistics management- This category defines as supply chain management which
includes plan and control the flow of goods and services to its customer. For catering business, it
is important to coordinate between preparation and delivery of food so that they provide effective
food services to its customers.
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HACCP- This is a crucial part for the organisation which considers about the hazard
analysis and critical control points. In these an organisation need to follow all factors by which
they are impacted it includes several aspects such as parking for the guest, appropriate number of
worker etc. through which organisation is able to complete their events within specified period.
Thus, catering and banquet organisation includes several factors in HACCP process. It
includes identification of control points, limit of preparing food and taking corrective action to
perform their work perfectly through implementing relevant information.
3.3 Menu planning considerations for conference and banqueting events
The term menu refers to the list of food, beverage and drinks along with their price that
are offered by organisation to its customers. In context of catering and banquet industry food
menu is the essential factor that impacts on business performance. Further in context of service
on plate, buffet menu is most effective food menu as it includes breakfast, lunch and dinner with
large variety of food items. It includes vegetarian and non-vegetarian foods for customers. So for
the welcoming of guest it is the essential course through which delighted the customers as they
received effective services.
The food is consider as the essential part for an event such as conference but is a
perishable product. So it is essential for organisation to accomplish their goals with in minimum
time period in order to attain their goals with in minimum time period.
Another perspective in context of organisation is to arrange and prepare the food
according to the budget that is decided between the organisation and guest. In context of
conference it is essential to manage different and long menu because it is event of more than two
days.
Along with the food, beverages also play major role in a catering business to influence
the customer. It includes soft drinks, juices, liquor etc. it is best alternative because it allow to
menu to covers all aspects for the satisfaction of customers. At last several types of desserts
along with food or whole day diet are served to customers.
4.2 Ergonomic considerations for conference and banquet organisation
The conference event is recognised as annual meet of the organisation in which there is
brief discussion about the performance of company. For conference types of event it is essential
to create the environment which is light and simple and includes all types of equipment and tool
such as laptop, speakers, lights are included that helps an organisation to achieve their goals.
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Some factors are considered that helps to create ergonomic environment for conference and
banquet is mention as follow:
 Screen is essential factor for performing activities of conference and banquet in an
organisation. It includes several factors like to utilize the whole space through which
guest will be arranged together at similar place so that they all participate in organisations
activities. For these event plaaner need to manage round table system that make an
arrangement of minimum ten sitting together to bring zeal and seriousness in the
environment.
 The another part to enhance more productivity in the organisation is that there is proper
arrangements of light, air and other amenities that creates healthy environment in the hall
or other place where the event is happening. This includes several items such as notepads,
pens, water-bottles etc. to keep guest refreshed and attentive which determines that
ergonomic are crucial part for the organisation. Like in context of Conferences it is
needed by organisation to maintain serious environment because discussion is more
important as it is related with the annual growth of organisation.
 The conferences take places at the national level in which there are large numbers of
guest will participated or invited. In context of organisation there are large number of
scenarios are needed in organisation that helps to accomplished goal through utilising
current available resources. It signifies that to make arrangements for all the individuals
is complex and time consuming process. As there are minimum two hundred employees
are combined at one place in this context it is essential for organisation to manage proper
video along with effective sound system is implemented. This helps employees to listen
upcoming goals properly and to discuss to formulate effective strategy for organisation.
CONCLUSION
As per the above mentioned report, it has been concluded that Conference and banqueting
industry perform their functions within hospitality industry and offer diverse range of services in
order to effectively satisfy consumers in best effective manner. In this report numerous range of
quality measure techniques and tools are given with the help of which respective organisation
can strengthen their workforce efficiency along with overall development of organisation. In
addition with this distinctive functions and operations of Conference and banqueting industry
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through which organisation adopt essential changes that helps to fill the gap that decreases their
productivity.
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REFERENCES
Books and Journals
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Financial Management, Marketing and Operations and Management Practices Issues:
Case Study on Erbil International Hotel. European Journal of Business and
Management. 5, p.20.
Varini, K., 2012. Revenue management for the hospitality industry.
Wilton, N., 2012. The impact of work placements on skills development and career outcomes for
business and management graduates. Studies in Higher Education. 37(5), pp.603-620.
McCallaghan, W.A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
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.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
senior management.
Pavlović, D., 2014. Modern information technologies application in destination management
companies. Sinteza 2014-Impact of the Internet on Business Activities in Serbia and
Worldwide, pp.772-776.
Nath, A., 2015. Profitability and sustainability from waste management practices in hotels and
its impact on environment.
Ng, V., Lau, C. and Shum, P., 2012. Multi-Disciplinary Learning through a Database
Development Project. Electronic journal of e-Learning, 10(4), pp.417-427.
Avramović, M., Perić, G. and Komadina, M., 2016. Trends in business tourism with a special
focus on the city of Niš as a conference destination. BizInfo (Blace) Journal of
Economics, Management and Informatics, 7(1), pp.47-59.
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Rosile, G.A. and Dennehy, R.F., 2019. Standing Conference for Management and Organization
Inquiry: 1991–2016 Embodiment Enlivens 25 Years of a Critical Storytelling
Conference. In The Emerald Handbook of Management and Organization Inquiry (pp.
11-18). Emerald Publishing Limited.
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