Assessment of Hotel Management Strategies

The provided assignment is an assessment of hotel management strategies, focusing on event planning, customer relationship management, and organizational culture in hotels. It includes references to various journals, books, and websites that discuss these topics. The student is expected to analyze the information and provide a detailed report on how to improve hotel management in the UK, including suggestions for modern technology implementation and discount packages.

CONFERENCE AND BANQUETING MANAGEMENT
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EXECUTIVE SUMMARY
The topic of the current research is conference and banquet management. In the first step of this study is
the size of the banquet hall in UK, it is important for seminar and banquet halls because the amount of
peoples are coming for the event they need to have a comfortable space to sit down and understand the
seminar. After this, in seminar and banquet management industry it is important to serve good quality of
food in a low amount of money. The management of the company need to offer some discount for their
customer. In part 2, the discussion topic is influencing factors to develop the industry. This part is divided
in two parts internal matter and external matter. In internal matter there are accommodation, music,
quality of food, good crowd etc and in external issue there are political issue, environmental issue,
economy related and social related. If the political condition in any country is not good then any kind of
industry will face different kind of problems. For UK, as it is one of largest economical country there is a
chance to increase the business. In the Presentation the discussion topic is about the needs in a seminar.
The quality of food, the time limit and the new technologies that can be used in the seminar hall. The
facilities people will get from the company will attract and increase the business.
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TABLE OF CONTENTS
Introduction......................................................................................................................................4
Task 1 (M1, D2)............................................................................................................................4
AC1.1 Scope along with the size of banquet industry in UK..........................................................4
AC1.2 Influencing factors in the development of Conference and banquet industry in the UK
(M3).................................................................................................................................................6
Task 2.............................................................................................................................................8
AC 2.1 Strategic issues faced by “Service On A plate” regarding effective management within
budget..............................................................................................................................................8
AC 2.2 Techniques for the performance review in banquet and conference industry.....................8
TASK 3 (M2).................................................................................................................................10
3.1 Introduction to a conference or banquets.................................................................................10
3.1.2 Suitability of food and beverages for a particular meeting or seminar or banquet...............10
3.2 Key factors for organizing an off-site conference or banquets................................................11
3.3 Key menu planning considerations for conference and banqueting events.............................11
4.1 Ergonomic considerations for a particular conference or banquets.........................................12
5. Conclusion.................................................................................................................................12
Conclusion.....................................................................................................................................12
Reference list.................................................................................................................................13
Appendix 1.....................................................................................................................................15
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Introduction
In the given topic company and banquet management in the UK is based on a company namely
"Service on A plate" is connected with a catering business. The given company provides their
services for various kinds of events and conferences. This report will be focused on some
important things like the market of banquet industry in the UK. This report will also be an
analytical report based on the factors which are influenced the development of the market. There
will be some strategies in the next portion of this report and the techniques of the industry. In
task 3, a PPT will be attached based on the food production style, key planning, and
consideration for a banquet.
Task 1 (M1, D2)
AC1.1 Scope along with the size of banquet industry in UK
The size and the scope in conference and banquet industry is one of the most useful components
for attracting the investors to invest in this field. The size and the scope depend on few factors
like the style of the ownership of the conference and the banquet industry. Their service level
towards their customer and their hospitality is also important. The large and important meeting is
provided by the conference industry (Kośmieja and Pasławski, 2016). In this type conference
industry, they also offered seminar room with quality food at a good price. In banquet industry,
they also offered the seminar halls as well as there is also a facility to choose a variety of foods.
According to Rahimi (2017), as the UK is highly congested and commercial place, in tourism
department, banquet and catering industry has huge scope to flourish. Moreover, according to
annual tourism report of 2016, in tourism sector's gross revenue, banquet and conference
industry has contributed 25.7% alone. The conference and banquet industry is based on few
related industries like restaurant, food, bar etc. According to Sadd and Musikavanhu (2018),
there are more than 46,000 hotels and guest house exist in the united kingdom. It covered approx
130000 property and there are more than 1.5 million people are involved with this property. In
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the United Kingdom, the govt specialized in this sector, hence there are great opportunities for
this industry in the United Kingdom.
Incorporate and banquet industry the size is important and by size, they want to define the large,
medium and small. The number of the guest is attending in the hotel can also be defined in the
size. As well as the number of meetings and seminars and conference are counted in the size.
The small size of conference halls in the United Kingdom are not more than 500 peoples are
attending. the medium size of conference hall is like 600-1000 people can easily gather. 3000 to
4000 people can come for a conference in a large size of seminar hall (Yaduma et al. 2015).
Figure 1: the capacity of people
(Source: Heyes et al. 2015)
In the UK as it is a growing company, hence it should deals in a proficient way with the events
such as outdoor events like different types of entertaining events, sports events based on the
interest of the people, a discussion based on the society etc. It can also involve some events like
wedding, lunch, and dinner, the launch of a product or music CDs etc. According to Hurrell and
Scholarios (2014), In UK the amount generated for meetings, outdoor events, music programs
are like 19.9, 1.1 and 1.3 in billion pounds. The UK approx 85 million people are attending in
10000 venues for different types of events. Moreover, more than 1.3m business events happen
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every year in the United Kingdom. 39% of the event organizations expect to increase their
business in the coming year (Durodola et al. 2014). In the past years, this industry contributes
21.1 billion pounds to govt tax and they spend 39.1 billion pounds annually for meetings,
conferences, and on the other events.
Events Amount generated(in billion pounds)
conference 19.9
Outdoor events 1.2
Music programs 1.3
Table 1 : Amount generate for events
(Source: Manning et al. 2015)
AC1.2 Influencing factors in the development of Conference and banquet industry in the
UK (M3)
The factors that are the main cause of banqueting and conference sector is including in two parts
of the competition, Service facility, the quality of food, accommodation, entertainment and the
technology of the seminar hall. This is the internal factors and the external factors are related to
political, economy related, social, technology-related issues, and legal issues.
In any organization technology system should be strong because the first change of the
technology may change the system in the conference room. new types of machinery system
should be there to support the presentation type works in seminar hall. Day by day technology is
improving, hence the conference and banquet sector need to change their operating system and
process of activities.
In the UK, as people are concern about the environments, therefore environmental business is
growing as a theme in the banquet business and people wants the service which is less harmful.
The food quality should be up to the point and fresh. The management also has to keep the
dieting issue while they are cooking. They must offer some discount on the food and that will
attract people to visit in their place more often. Management has to make sure that the visitors
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will get a comfortable atmosphere in the banquet hall like good music is playing; the crowd
should be well behaved and good behavioral attitude. Their concern about food quality helps
"service on a plate” get 5 stars from the north Norfolk district council. The company uses fresh
products for the meal, hence it is clear that the food is tasty and healthy. The management has
one more thing to consider that the customer needs to pay 6.80 pounds for smaller snack
6.80pound and for the bigger one the rate will be 7.20 pound. As per the economic condition of
UK, the peoples in the UK can afford the price As it is clear that the company used local
products to make the foods and as a result of this the cost of the food decreased but quality will
be same.
In any business political condition is important because if it is unstable then the conference will
be unorganized. The local people will afraid to join the meeting and as a result, the price of the
products increased which can be used in the conference. The conference and the business
management industry will be affected if the government policy is changing. According to Ingram
and Basanez (2014), the economic factor will also help to improve the business. GDP, the
Employment rate is the good position in the UK because a huge number of people are coming for
study, official purpose and to visit the UK. Hence that helped the conference and banquet
management business easier in the United Kingdom.
Figure 2: Influencing factors to develop conference and banquet industry
(Source: Chibili, 2017)
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PoliticalIssuesLegalIssuesServicefaciltyEconmonyIssue

Task 2
AC 2.1 Strategic issues faced by “Service On A plate” regarding effective management
within budget
Service on a plate has been facing a lot of issues like they have to maintain good food quality
and safety of visitors within the affordable budget. According to the Health and safety work act
on 1974 in the UK, the management should protect the health and safety of the employees by
choosing the crowd carefully and foot should be good quality and fresh. The customer of the
banquet should get a special discount on a specific time of day. The management should
maintain a diary to mention the names who want to visit in that place. They should have a
database of their clients and customers for future use or as a soft copy document.
Management should hire the right person for the right place to increase the business. Besides
this, various types of social arrangement and facilities can be offered as per the current trend in
the industry. The company should meet the legal and statutory norms as per UK government like
premises license, they need to note the duration of the license, licenses for club premises.
Management also needs to take few more rules like temporarily activate notice, withdrawal
notice, leave notice etc. It is important to obtain that the required licenses and approaches so that
the sector is not facing any type of challenge. The food and facilities like good room design with
proper facilities like the good healthy room, clean toilet, good quality of food, good
management, and the well-behaved staff can attract more people. In seminar room, there must be
some more new techniques, like, six sigma, kaizen principles to remove the error from the
system and the arrangement.
AC 2.2 Techniques for the performance review in banquet and conference industry
From British Conference Venues Survey 2016, it has been noticed that there are about 1,05,000
conferences and banquets being organized and on an average 392 conferences per venue are
arranged. Thus catering industry has found its good market in the UK. Thus, this industry, along
with Service on a plate deploys some techniques to review the performance of the organization.
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● Team Monitoring: As stated by Chibili (2017), each team have a particular task to
perform. For example, in Service on a plate, there are various responsibilities like taking
orders from the consumers, cooking the dishes, thorough analysis on the consumers,
decorating the banquets and serving the food to the clients. CCTV camera and
surveillance support, daily discussion and participating in weekly decision-making
policy, customer service feedback and so on are some of the popular strategies to check
employee performance. The leader of each organizing team should monitor the members
accordingly and help the members who lack in work through on-job training In this way,
employee productivity will be increased. The team members in the UK also feel free to
clarify all doubts with their superiors.
● Performance Appraisal: many companies along with Service on a plate has recovered
in the past five years after the huge economic loss of global recession. In order to keep
employees motivated to work harder, strategies, like, an increment in payment based on
performance becomes a popular technique to deliver good performance in their job roles.
If there is no appraisal, like, increment, provident fund, pension, medical policy, then the
employees will lack confidence and gradually they will become frustrated.In the UK, the
number of conferences and banquets and stress are increasing day by day according to
British Venue Survey. Hence, performance reward plays a vital role in productivity.
Hence Service on a plate deploying these strategies for all employees.
● Taking reviews from employees about the company: Every employee needs to fill up
review forms at the end of each month. By this method, Service on a Plate can understand
the satisfaction of every individual employee. This survey also helps the management
team to analyze their policies and change it depending on the reviews from the
employees. This reviewing process will help the catering company to increase
productivity. Thus they can serve clients more satisfying.
TASK 3 (M2)
Referred To PPT
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3.1 Introduction to a conference or banquets
Service on Plate provides good quality of foods and beverages in UK market. In British Venue
Surveys 2016, it has been predicted that there are more than 1,05,000 conferences and banquets
organized in the UK. After the great backup of catering five years back, customers are preferring
catering services for official meetings and conferences. For eg., when, Service on a plate is
organizing an official business meeting, they must keep a detailed list of information such as,
● Venue of the meeting: Wardour Street. Nearest tube: Piccadilly Circus
● Number of invitees: 100
● Time of the meeting : 11:00 AM to 03:00 PM
● Discussion Topic: Maintaining sustainability in the tourism industry
They must go through a detailed analysis of the profile of the people attending the meeting.
Perfect decorations must be done in the seminar hall relevant to the purpose. An accurate count
of the guests attending should be made so that food shortage should not occur. Arrangements are
to be made based on the status and background of the people.
3.1.2 Suitability of food and beverages for a particular meeting or seminar or banquet
At first, some snacks such as Hummus with whole-grain pita bread or low-fat pretzels will be
served to the invitees during the interval of meeting so that invitees do not feel bored. Good
quality beverages should be kept. Several food codes like buffets, a la carte etc. are available.
Staffs will provide perfect serving codes as applicable to the conference. As the meeting will
continue until afternoon, hence, lunch menu would include items, like, Cheese, Ham, Tuna
Mayo, Beef, Chicken, Vegetarian Lasagne etc will be served. After lunch, some dessert items
such as pies, puddings, various sweets etc. are served.
3.2 Key factors for organizing an off-site conference or banquets
Off-site meeting refers to a meeting which includes development strategies, provide advanced
training to the employees or discussion about promoting an employee. It is a type of decision-
oriented and strategic extended conversation. Below given some key points about organizing an
off-site meeting (Howie et al. 2016).
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● Objectives: To organize an off-site meeting, staffs have to know the key objectives of
the meeting. Depending on it, some inspirational message can be written. If they have an
idea about the equipment needed in the conference such as presentation screens,
projectors, laptops, stable internet connection etc. then organizing the meeting will be
much helpful.
● Site visit: The staffs from Service on a Plate visit the whole venue once so as to decide
how the decorations and different arrangements should be made in the venue. The dining
table during lunch should be decorated so that the invitees or guests do not get offended
(Harvard Business review, 2015).
● Relevancy of venue with the topic: Repeated analysis should be done about the venue.
Venue should be chosen which supports the event’s objectives.
3.3 Key menu planning considerations for conference and banqueting events
As this is an official meeting, the menu must be selected depending on the status of the guests
attending the conference depending on time of meeting. During the start of the meeting, each
guest is given table snacks and tea or coffee or soft drinks according to preference. The meeting
table is decorated with flowers and proper seating arrangement is made. Beside each seat, a glass
of water and a pad are kept so as to note the key points of the presentation. The lunch table is
beautifully decorated with dishes. In lunch both vegetarian and non-vegetarian dishes are kept
(Butlers Service on a Plate, 2018). After the main course, some dessert dishes like pies, puddings
and various delicious sweets are served.
4.1 Ergonomic considerations for a particular conference or banquets
According to Laudon and Laudon (2016), as it is an official meeting, the staffs of Service on a
plate must thoroughly analyze the physiological and psychological status of the guests attending
the meeting. The high profiled people are provided special seats. The whole seminar hall should
be air-conditioned. No power failure should occur in the mid of the conference. Stable internet
connection will be provided. Each chair will be provided with a glass of water, a paper pad and a
pen. The seats of the chairman and client's executives must be in the proper position so that they
can able to monitor the conference accordingly (Schwalbe, 2015).
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5. Conclusion
Thus, Service on a plate is one of the reputable catering company in UK. It has successfully
served almost 50,000 conferences in UK. Thus while organizing any seminar or conference,
thorough research must be done in every perspective. The venue of event, number of invitees,
time of the conference, likes & dislikes of the invitees etc. must be made. Psychological and
physiological analysis of the clients should be used to decorate and serve foods to the guests.
Proper decoration relevant to the topic must be done.
Conclusion
In the UK, the conference and the banquet industry is one of the most running industry. The
influencing factors for this industry are divided into two types internal and external. In internal
issues, there are service facilities, quality of food, accommodation. In another hand, the external
issues are political, environment-related and legal issues. Therefore, the business is increasing in
the UK as people used to visit there for working purpose and study and business purpose. Hence,
it is easy to conclude that the business has a great future in the UK in coming years.
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Reference list
Journals
Durodola, O.D., Iroham, C.O. and Sanni, A.O., 2014. Assessment Of Features Of Support
Services ln~ South-Western Nigerian Hotels. Construction Research Journal, 3(1), pp.69-86.
Heyes, A., Beard, C. and Gehrels, S., 2015. Can a luxury hotel compete without a spa facility?–
Opinions from senior managers of London’s luxury hotels. Research in Hospitality Management,
5(1), pp.93-97.
Hurrell, S.A. and Scholarios, D., 2014. “The People Make the Brand” Reducing Social Skills
Gaps Through Person-Brand Fit and Human Resource Management Practices. Journal of Service
Research, 17(1), pp.54-67.
Ingram, I. and Basanez, R.P., 2014. A conceptual exploration of traditional clubs in London.
European Journal of Tourism, Hospitality and Recreation, 5(1), pp.157-179.
Kośmieja, M. and Pasławski, J., 2016. Flexible designing of large sports complex. Archives of
Civil Engineering, 62(2), pp.77-88.
Manning, C., O'Neill, J.W., Singh, A.J., Hood, S., Liu, C. and Bloom, B.A., 2015. The
emergence of hotel/lodging real estate research. Journal of Real Estate Literature, 23(1), pp.1-26.
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.
Sadd, D. and Musikavanhu, R.U.T.E.N.D.O., 2018. A Comparison of Event Impacts: Zimbabwe
and the UK. Event Management, 22(2), pp.199-212.
Yaduma, N., Williams, A., Lockwood, A. and Park, S., 2015. Performance, labour flexibility and
migrant workers in hotels: An establishment and departmental level analysis. International
Journal of Hospitality Management, 50, pp.94-104.
Books
Bowie, D., Buttle, F., Brookes, M. and Mariussen, A., 2016. Hospitality marketing. Taylor &
Francis.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Laudon, K.C. and Laudon, J.P., 2016. Management information system. Pearson Education
India.
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Schwalbe, K., 2015. Information technology project management. Cengage Learning.
Websites
Butlers Service on a Plate (2018), Preparing freshly
cooked meals everyday, Available at: http://www.thebutlerscromer.co.uk/ accessed on 7 May
2018.
Harvard Business review (2015), How to Plan a Team Offsite That Actually Works, Available at:
https://hbr.org/2015/06/how-to-plan-a-team-offsite-that-actually-works accessed on 7 May
2018.
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Appendix 1
D1
After my research, I found that in the UK the business is running well. The event management
have to focus on few things like the quality of the food, the discount package, they will have to
check the dieting matter also. In the UK, there are a numerous number of meetings are happening
in each passing day. Hence, the company should need to innovate some modern technology to
help the seminar.
D3
I think the management should offer and apply some new techniques like advance booking, order
the food based on their taste to attract the people. They need to offer some discount in lunch and
dinner time. For the seminar halls, they need to install the modern technologies, not only this for
larger meetings they need to give a discount on the rent.
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