Conference and Banqueting Management in UK : Assignment

CONFERENCE AND
BANQUETING
MANAGEMENT

INTRODUCTION
The conferencing and banqueting industry provides customer service related to
management of event of an organization (Monbiot, 2015). This report will cover the size and
scope of conferencing and banqueting industry. The report will also lay emphasis on factors
which influences the development of industry along with it the report will highlight the
operational and strategic issue to manage effectively of conferencing and banqueting industry.
The performance will also review along with quality check of techniques in conferencing and
banqueting industry. The range of food production system along with style will be highlighted in
the report. The factors while conducting off site conference or banqueting will be considered in
this report. Also, the key menu planning and ergonomic consideration will be highlighted in the
report.
TASK 1
1.1 The size and scope of the conference and banqueting industry in the UK
The conferencing and banqueting industry has formulated potential efforts in career
growth opportunities as well as development from many years. This industry deals in organizing
events of corporate meetings, wedding function, trade fairs, sport events, cultural events, etc.
The UK is most important destination for all business over the world. 1.5 billion meetings
are conducted in UK every year. The events of Banqueting and conferencing in UK is almost
£42.3 billion (Mc Lean, 2015). There are 570,000 people engaged in the industry of banqueting
and conferencing for employment. Many tourists arrive at events in UK along with destination
events such as marriage functions. This helps industry in developing and attaining profitability.
Also, many events are conducted as sport events, corporate event, trade fairs and music fest (An
Introduction to the UK Event Industry in numbers, 2019). The companies in this industry still
facing challenges, but they still make efforts to grow in this industry. The total earning of whole
industry is £50 billion every year (Rhodes, Holt, and Fikkert, 2018). There is a wide scope
measured in business as in banqueting and conference events they are still on growing phase.
Also, business has variety of offers which helps them in gaining growth and success.
1.2 The factors which have influenced development of conference and banquet industry
The factors which influence development of conference and banquet industry are as
follows :
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 Rate of unemployment - The unemployment rate is factor of economy in which country
as a whole is affected by change under this factor (AUSTERN, Bailey, and Winkler, eds.,
2017). The increase in rate of unemployment lead towards the shift in habit of customer
and concerns towards the basic need. The profitability and growth declines with
development under this industry. Climate change - The environmental factors includes climatic change which affected this
industry of banqueting and conferencing. The rainfall delays the arrangement of events
and company faces difficulty in transportation of items. This helps the company in
attaining profitability as well as growth. Online booking in events - The customer are able to access online bookings through their
official websites and set their budgets and date of event accordingly. The customers are
attracted towards online books as it is time efficient and helps companies prevailing in
industry of conferencing and banqueting in attaining growth and success. Government instability - The instability of government is a hinder for company who are
operating under conferencing and banqueting industry. They are affected a lot to
formulation of policies (Edwards, and Graham, 2016). The change in policies of
government lead to more time and expenditure of companies. Events get delayed in
adopting government policies. Health and safety law - The law of health and safety is beneficial for both customers and
employees. Under this law, the health of customers and employees are taken care by
companies and in order to follow this law the companies are gaining trust of employees.
Along with it they are able to avoid all hazard which are related with legal issues and can
hinder company in smooth operations (Faulkner, Vergados, and Schwab, eds., 2016).
The banqueting and conferencing industries are able to increase their opportunities of
growth by increasing their expenditure regarding health and safety of employees and
guests arrive at event.
 Change in life style - The company attains success by conducting events which matches
with people's life style. This attracts number of customers towards which the banqueting
and conferencing industry make their moments memorable. This enables the industry in
growing and attaining success.
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2.1 The key strategic and operational issues involved in the effective management
The issues which companies are facing during events need to manage and attaining
effectiveness and efficiency. The service on a plate face issues which are discussed below as : Competitive advantage - The industry of conference and banqueting face difficulty in
understanding steps and action which is taken by other companies. For businesses, it is
very tough task for them to identify the quality and price of services offer by other
businesses (Bruckermann, and Feuchtwang, 2016). The service on a plate use negotiable
pricing to attain competitive advantage. Guidelines related to religious & cultural - The factor of religious and cultural access
limitation for the companies which is operating in banqueting and conferencing industry
(Hunter - Crawley, and O'Brien, eds., 2019). The companies serve to different customers
and to various background of culture and living. The company have knowledge of
religion and culture. The company such as service on a plate need to follow the
guidelines which is specified. Customer attraction - The industry of conference and banquet is unable to attract interest
and attraction of customers as the negotiable pricing is adopted by businesses in this
industry. The service on a plate uses discounting and various schemes are offer to
customers towards their company. Various permissions - The permission during events affects functioning of companies
under which it directly impact on the inefficiency of cost and lead to more time
consumption of working. The company go through various permission which lead to
delay in conducting an event by them as not handled in proper manner (Giugni, and
Grasso, 2019). The operating cost impacts events as there are certain permissions which
bears fee by companies and this increases their cost. The service on a plate take all the
related permission for their smooth functioning of events and to avoid hazards from this
permission. This increases budget of events conducted by service on a plate and also
increases their time of handling every task under an event.
 Job satisfaction - The employees job satisfaction is very important while conducting
event by companies operating in banqueting and conferencing industry. This industry in
on phase of growing for which company need to motivate their employees to work hard
and efficiently. They offer monetary and non monetary benefit to them in order to attain
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employees retain with the company. The employees are able to attain success and growth
by working with such companies who are operating in banqueting and conferencing
industries (Amussen, and Underdown, 2017). Also, the companies are attaining huge
profitability by employees job satisfaction as they contribute towards the company their
efforts as well as suggestions for betterment.
2.2 The performance and quality review techniques used by the conference and banqueting
industry
The techniques of quality review is used by conferencing and banqueting industry will be
explained below as : Contingency or second plan - The technique of second plan is used by many
conferencing and banqueting companies as this sets a next best alternative plan to
complete a desired task. The difficulty in aspect by conducting event is a planned in this
technique. The service on a plate hires a specialized team which evaluate this plan. Budget review - The budget reviewing technique is helpful in allocation of financial task
to complete and the companies operating under business of conference and banqueting
uses this technique as a very efficient and effective tool (Street, Alliot, and Pauker, eds.,
2017). The company able to review their cash and availability of fund to perform a task
by company. The company Service on a plate adopt this technique on every step to
review their budget and their activities are in line with allocated budget or not. Supervision and reviewing of an event - The supervision is a technique which is use by
companies operating under conferencing and banqueting industry. This technique has an
ability to track the decoration, dress code, lighting, sound, seating plans, etc. This helps
service on a plate to look forward towards the event and company is able to prepared
themselves for overcoming issues arisen during event. Benchmarking - The benchmarking technique is used by service on a plate to ensure the
performance of company along with quality of service (Chung, and Mascitelli, 2015).
The process of benchmarking is executed by comparison of performance of competitors
to that of company itself. The service on a plate follow this technique which enables them
to get knowledge of internal weakness and strength of their competitors.
 Procedure of guest evaluation - The evaluation technique of guest and customers
provides an aid to company as they collect guests response on regular basis in an event of
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conference and banqueting (Mackenzie, Bunimovitz, and Momigliano, 2015). The
service on a plate is following this technique of guest evaluation by tracking to the
feedback and to gain knowledge of actual position of company in banqueting and
conferencing industry.
TASK 2
3.1 The range of food production systems and styles and food and beverage service styles for
conference or banquet event.
Food production systems Vacuum packaging - This method of packaging is executed by removing air for the
packet prior to sealing. The Service on a plate uses this technique for reducing the
growth of bacteria as well as fungi. Also, this method is useful in maintaining freshness
in food for a long time. Cook chill - The process of cook chill is very efficient technique which executes any
substance on a quick cooling basis which enables the preservation of substance for
desired event. The company Service on a plate keeps a tight control on temperature for
the successful functioning of their event. This technique helps the company to preserve
food items for the purpose of quality in catering product of their event.
Food production styles Buffet presentation - The presentation of food production style plays a vital role to
attract guests arrived at the event of conferencing and banqueting. The food style
company Service on a plate follows is buffet presentation in every event. This style
enables the guest to select the food items they want to consume with an ease.
Food and beverage service styles Full silver service - The service style of food and beverages is very important and it
determines the quality of service company offers to their guest in their event. In case of
Service on a plate the company enables full silver service in their event through their
efficient waiters who perform well the service related to food and beverages. In full silver
service the waiter keeps gear service in right hand and with the other hand they transfer
food items to the guests. This is very presentable style followed by the company as this
maintains class of the guest arrive at the event. This attracts more guests towards the
event conducted by service on a plate.
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 Family service - This service is rendered to the guest by keeping in mind the
environment which is most likely by people who arrive at event with their family. The
service on a plate offers family service in their event. For this the company maintains
facility of food as per the needs of family and also maintains ambience and environment
that is decoration, seating arrangements, etc. are in accordance with the family arrivals.
All the services rendered by service on a plate are in respect of family, and they provide
the best service as well as food and beverages according to them only.
3.2 Factors to consider for organizing an off-site conference and banquet event
There are some factors which must be taken into consideration by Service on a plate while
organize conference and banquet events off site. Some factors will be discussed below as : Requirement of entertainment - The different companies which uses entertainment of
various guests for their guests to attract them and retain their interest with the event. The
Service on a plate offers photo booth, magicians, whisky bar, fireworks and disco in their
off site events. This not only maintains interest of guests but also enhance the brand
image of the company by attaining popularity and growth in industry of conference and
banquet. Hazard Analysis and Critical Control Points (HACCP) - The Hazard Analysis and
Critical Control Points is considers while executing off site banquet and conference
events. The service on a plate use technique of HACCP in order to display customer
certification for the company by managing their commitment as well as loyalty in the
event they organize. The company analysis the production of food and beverages by
checking their authenticity. Also, the monitoring and corrective measures are taken by
company to improve the quality of beverage and food. The company at last records all
changes and check their effectiveness in whole process.
 Staff utilization - The efficiency of employees utilizes to their fullest in the company
service on a plate. The company uses methods of training for their members of staff. For
this company regularly switches role of staff members to provide knowledge of every
field to them. Also, while off site events service on a plate assign different roles of them
according to the task availability.
3.3 The key menu planning considerations for conference and banqueting events Legal requirements - The key menu planning is done after satisfying all the legal
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requirements that is necessary for event. The requests regarding food quality and their
ingredients along with food safety are taken with great care in the company Service on a
plate. The company organizes event after fulfilment of all legal requirement. This helps
company to organize and conduct event successfully. Budget and feasibility - The company sets budget prior organizing any event. The service
on a plate asks for the allocation of budget for every task to their customers. Also, the
check for feasibility is also taken into consideration when budget formulated. The
feasibility check enables the company to manage events smoothly and effectively. Customer needs and perception - The need and perception of customers is most vital
requirement companies engages in banqueting and conferencing industry. The service on
a plate analyses the need of customer before planning for events. The customer needs to
be taken as a priority when planning of any event is done.
 Capabilities of production and service - The capability of production and service is
wholly depended on key menu planning and efficiency of waiters working in a particular
event. The capabilities of waiters is measures by food serving techniques they use and
efficiency of cook is measured by time taken by them while preparation of food for the
guests. Also, this includes presentation of food and beverages while measuring
capabilities of members of staff.
4.1 The ergonomic considerations for a given conference and banquet event
The techniques that is used by companies as an ergonomic consideration in conference and
banquet events are as follows : Space utilization technique - Service on a plate sets all the arrangement related to
seating of guests, table arrangement and arrangements regarding comfortable seating of
guests. The company efficiently uses available space for better and comfort seating of
guests arrive at event of conference and banquet. Service on a plate formulates plans
while organizing event and seating arrangement of guests before conducting banqueting
and conferencing events. Audio-visual - The lighting and sound use by service on a plate are tested severally
before an event conducted by company. Also, they enhance their lighting by initializing
special effects within events which drags the attraction of guests. The video projection is
also enables by company while organize conferences for business meetings.
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 Quality of environment - The Service on a plate selects the venue according to the
customers need and preference. This may vary from open air beaches, event on terrace,
conference rooms, etc. Also, the cleanliness and hygiene of such venue is to be taken care
by the company only along with it they also take care about the ventilation and ambience
of the venue. The proper and healthy environment maintains interest of guests with the
event and also enhances the image of company in conference and banqueting industry.
CONCLUSION
The report was concluded about conferencing and banqueting industry. The study was all
about organizing of events like seminars, meeting, conference, etc. This report summarizes about
banqueting and conferencing of events in UK. The UK is major contributor of economy
development. The report focuses on factors influencing development of banqueting and
conferencing industry. This includes climatic change, political instability, etc. The report was
also covers issues related to operational and strategic that affects management. The quality
control, review techniques of quality were included. The report was presented a study about
different food production styles as well system. This includes cook chill and vacuum packaging.
The report was also presented a brief discussion about presentation style in which full silver
service was described. After this the report was highlighting about key factors consideration
while off site conference and banquet. Also, the report emphasized on menu consideration before
conducting an event. At last the ergonomic consideration for banqueting and conferencing events
by company was explained.
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REFERENCES
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Circulation in Early Modern England. Indiana University Press.
Bruckermann, C. and Feuchtwang, S., 2016. The anthropology of China: China as ethnographic
and theoretical critique. World Scientific Publishing Company.
Chung, M. and Mascitelli, B., 2015. Dancing with the Dragon: Doing business with China.
Business Expert Press.
Edwards, P. and Graham, E., 2016. Authority, Authorship and Aristocratic Identity in
Seventeenth-century England: William Cavendish, 1st Duke of Newcastle, and His
Political, Social and Cultural Connections. Brill.
Faulkner, A., Vergados, A. and Schwab, A. eds., 2016. The Reception of the Homeric Hymns.
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Giugni, M. and Grasso, M. T., 2019. Street Citizens: Protest Politics and Social Movement
Activism in the Age of Globalization. Cambridge University Press.
Hunter - Crawley, H. and O'Brien, E. eds., 2019. The Multi-Sensory Image from Antiquity to the
Renaissance. Routledge.
Mackenzie, D., Bunimovitz, S., and Momigliano, N., 2015. The Excavations of Beth Shemesh,
November-December 1912. Routledge.
McLean, A., 2015. The Alzheimer Conundrum: Entanglements of Dementia and Aging by
Margaret Lock.
Monbiot, G., 2015. Bring on the apocalypse: Six arguments for global justice. Atlantic Books
Ltd.
Rhodes, M., Holt, R. and Fikkert, B., 2018. Practicing the King's Economy: Honoring Jesus in
How We Work, Earn, Spend, Save, and Give. Baker Books.
Street, A., Alliot, J. and Pauker, M. eds., 2017. Inter Views in Performance Philosophy:
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Online
An Introduction to the UK Event Industry in numbers. 2019. [ONLINE]. Available
through:<https://www.eventbrite.co.uk/blog/academy/uk-event-industry-in-numbers-
ds00/>
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