Quality Review Techniques for Hotels

This assignment delves into the crucial aspect of quality assurance within the hotel industry. It examines various review techniques employed to ensure high standards, encompassing religious and cultural sensitivities, meticulous room design and seating arrangements, adherence to health and safety regulations, and effective communication strategies. The goal is to understand how these techniques contribute to a positive guest experience and overall hotel success.

CONFERENCE AND BANQUETING
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
1.1 the size and scope of conference and banqueting in hospitality industry.............................1
1.2 analysing the factors that have influenced its development .................................................2
TASK 2............................................................................................................................................3
2.1 Examine the key operational and strategic issues involved in effective management of
given conference ........................................................................................................................3
2.2 discussing the performance and quality review techniques used by conference and
banqueting industry ....................................................................................................................5
TASK 3 ...........................................................................................................................................6
3.1 The suitability of a range of food production system and styles and food and beverages
services styles for a given conference.........................................................................................6
3.2 factors to be consider when organising an offsite conference or banquet..........................7
3.3 key menu planning consideration for conference and banqueting events..........................8
TASK 4 ......................................................................................................................................11
4.1 Ergonomic considerations for given conference and antiquing events............................11
CONCLUSION.....................................................................................................12
REFERENCES..............................................................................................................................13
.............................................................................................................................................13
..................................................................................................................................................13

INTRODUCTION
The topics are covered under this are :the size and scope of
conference and banqueting management. banqueting management means
serving on occasions or festive seasons and conference refers to official
meetings. It is the process of management. All the factors which are
influencing the development are performance and quality, laws which
are changed regularly, socio cultural protocols , budgets and subsidised
provisions and many more. Operational and strategic issues which are
involved in effective management . The issues are discounts , pricing,
space utilisation and booking diary.
TASK1
1.1 the size and scope of conference and banqueting in
hospitality industry
Banqueting means focussing functions of family which are to be
celebrated on personnel grounds. Conference refers to formal and
official activities and providing the space as well as correct plan for it .
Both functions and conference are never ending and has much scope in
it(Marais,and .et.al.2017). One of the segment of event management. The
catering industry has a great impact of banqueting and conference
because both are on going and never ending events. So that our business
and with full of facilities and according to consumers . Hotels have
conferences halls , banquet arrangement and party lawns. This sector has
lot of contribution in economy of our nation. The venues of conference

rooms mi\must having space for al who are attending. Comfortable and
neat according to clients. The arrangement of chairs , projectors,are
arranged in systematic way. Venue is chosen which are easily identified
by people and no problem of reaching through all means. Parking space
must be proper . In the absence of all above factors than conference will
be spoiled. The internet connectivity is necessary with reliable and
speedy connections . If no web connectivity will be there than it will be
serious problem. Climate of conference hall must be
maintained ,enough number of air conditioners and heaters can feel good
to people(Sadd, and Musikavanhu, 2018).Proper arrangement of light food
items and water are basic things which are provided by catering
company. In every room facility of projectors and micro phones must be
there so that conference will be interactive session . The scope of
catering is continuous. Events and functions are never ending so the
demand of all these will grow with time. Due to globalisation and
multinational trends sector is increasing. Regular innovations and quality
of service make it more attractive.
1.2 analysing the factors that have influenced its development
There are many factors which influence the development of
catering industry which has to changed or stopped because it affects the
overall growth of industry. Some of them are

 Performance and quality – if the best services are not provided due
to shortage of employees, performance and quality is bad enough
to irritate consumers that's why it will affect its growth.
 Changes in laws – the rules and regulation for this industry
changes frequently then so many restrictions are there and
working in complex environment is difficult for follow.
 Socio cultural consideration – services provide by catering are
arrangement and planning of wedding based on its culture but
there can be different religious values company has to follow inn
that case adaptability in every environment is required(Pantelidis, I.S.,
2018. ).
 Specific protocols – in catering services all things are according to
clients. Place to place the protocols changes and by considering it
the changes are made in working of the firm.
 Budgets – person to person there budget differs. According it work
is done. Over expenses in the particular section make the mistake
in all. Pre planning is needed in this and after that amount is
divided in every section. The situation of confusion is avoidable.
 Subsidised provision – on particular occasion the company is
providing discounts to those clients who are loyal. It will affect the
development of industry.

TASK 2
2.1 Examine the key operational and strategic issues involved in
effective management of given conference
In catering industry there are issues which are prevailing while
managing the particular event. Strategic issues are firm's strategy is not
good enough to manage the event. Operational are while doing daily
task like what problems entity is facing. Some of them are
 Strategy is not good – the good planning make the event
successful. While organising the event catering company strategy
is mismanaged then further process is going to spoil. So while
making strategy work is divided in equal time.
 Pricing – in organising event company is charging prices which is
not worth of it. In that case client will switch to another
organisation. So prices are charged according to event and number
of persons. It could not be too low or high .
 Space utilisation- proper space must be there during organising the
event. If space is not enough then people will feel conjusted in that
place. According to events space is utilized with full of facilities
which are required in that place.
 Discounting initiatives – it will be given to particular clients that
are loyal and regular. The customers who are booking in

maximum number then fix the percentage of it and try to retain
them in company(Rahimi, R., 2017.) .
 Booking diary – make criteria that person who are coming to firm
give them full booking details and try to a lot rooms by the
choices.
2.2 discussing the performance and quality review techniques used by
conference and banqueting industry
The techniques from which firm knows that what are deficiencies
in above organised events. For this company has followed some
standards like
 Health and safety regulations – it is basic thing which are to be
considered while organising event. The food provided by firm
was not unto the mark and due to this issues related health of
clients are increased. The safety of consumers is priority basis
and firm need to consider it. For it government of UK has
introduced the law related to Health and Safety at Work Act
1974.
 Religious and cultural guidelines – the problems related to
differences in culture. In above events the main thing is to
organise according to demand of client. The owner belong to
another religion and has to arrange event for person who belongs
to another culture then differences are there and it will create
question on management(Seal, W. and Mattimoe, R., 2017. ).

 Room design and seating plans – the above events are organised
and there was a problem of sitting arrangement and rooms are
not on the basis of event organise so the issues are more and
customers are not satisfied.
TASK 3
3.1 The suitability of a range of food production system and styles and
food and beverages services styles for a given conference
Food is the basic part of hotels and has its own importance. In
above task firm had organised the official conference and for that
different types of food are there which can be served. There are
different type of food systems which are followed in serve in plate
catering company . Some of them are -
 outlet of fast food – hotel has a system that in which are fast food
are displayed on stalls in the area which is open. From this
persons who likes fast food can go to that stall and eat it .
 Providing services to larger groups - In this type of hotels the
events are organised for customers who are in it. Different events
on large mass help firm to gain recognition as well as experience .
By following this hotel will know that how to handle large events.
 Fine dining - these production system are requiring trained
people in front as well as back office (Jaremen, D., Jędrasiak, M. and
Rapacz, A., 2016). It helps the hotel to cover all tasks related to food

making and serving. The persons in need are those who can
handle all issues related to it.
 Catering mainstream – applying theme based service made hotel
to attract more customers. On specific theme particular food is
served and on other day another one. It will be more interesting
for customers. They will feel bore. It makes the hotel more
unique from others . There are 2 types of restaurants : ethnic and
fast food . In the ethnic one food is served and made by people
who belongs to that place. Fast food where burgers, pattis and
rolls are served. It will benefit because others are doing the same
thing and company is doing innovative.
Serve on a plate company is following outlet fast food production
system and catering mainstream system.
3.2 factors to be consider when organising an offsite conference or
banquet.
There are n number of factors which are to be consider while
organising event at other place. Some are
 enough space – if firm is organising event at other place then there
can be the chances of not having that much space which is
required according to the number of guest are coming. So the
place must be selected taking in mind of events which are
organising(Venske, E., 2018.).

 Transportation – the particular place is very far from the original
position then more expense are to be made on moving the raw
material of food items , all the furniture as well as other things
which are to be necessary to carry. Area must be chosen on the
basis of certain parameters like transportation , place known by
everyone .
 Storage – the place which is selected has a facility to store the raw
material in that manner which is required. Vegetables are to be
stored in refrigerator because they get spoiled easily and other
items like milk, butter ,ice and many more. If storage facility is
not correct then whole event get spoiled.
 Food hygiene – the hygiene maintenance must be there by staff.
The staff must be adaptable in all working environment. The food
is prepared with cleanliness and all safety measures are followed
by them.
 Preparation at appropriate temperature - while preparing the food
certain temperature is needed. There are various food items which are
conserved in particular temperature like all type of drinks,
milkshakes, juices and many more.
3.3 key menu planning consideration for conference and banquet ing
events
The central arrangement is menu planning and firm need to
consider that by selecting which type of menu , it can be in budget and

how much firm is earning in lieu of that(Marais,and .et .al.2017. ). The menu
whichever is chosen
must be suitable to event and under allocation particular amount
assigned to it. The menu considerations are
 customers – the menu selected must be according to the clients
and if not than it will be rejected. The loss which has to be bear
by company as well. Food items are chosen which are like by all
age groups.
 Recent trends – food items which are prevailing in current must
be there. Mostly customers are impressed by seeing the latest
items. But not all items are liked by every one , some items are
chosen on the basis of taste liked by most.
 Menu planning legislations - the laws which has to be followed
in every hotel like working with safety by following Health
and Safety Act 1974. While preparing food certain preventions
are to be taken like wearing gloves ,wearing mask on hair are the
things which are to be considered(Sadd, and Musikavanhu, , 2018.).
 Flexibility – working with fun must be there and making
environment more positive to employees so that they can work in
relaxed way. The changes can be adopted easily and made their
more advanced.
 Nutritional balance – the food which are preoared for people
having all the nutritional qualities. The healthy food is consumed

then client will be more healthy. It satisfies the consumers and
encourage them to eat healthy . In today's world to remain fit is
being the most difficult task. But people are more health
concious .
 Ingredient balance – the food which are serving to people must
having all the ingredients known. While preparing which items
are used by the staff must be known . The all these things affect
the considerations in menu .
 Obtaining licences for serving the liquor – the liquor is not
served just like , for that certain licences are there which are
required . After gaining that also the certain limitation are there
and beyond that firm can't serve to single person . Consumptions beyond
the limits is dangerous and it is advisable to have minimum quantity.
All the planning of event are to be discussed by host appointed there for
it. It will make work easier comparative to earlier and more satisfy the
requirements of customers(Pantelidis, 2018.). While planning one thing
always remain in mind that not to run out of food. It is detailed task and
requires the hard work to satisfy the customers. The company serve on
plate is following all these considerations and then resultant is , it can
handle all the difficult events which are organised. Their strategy for
work is commendable and makes things easier for employees as well as
employer. The menu has two portions one is vegetarian and other non
vegetarian. Food is divided in three things : breakfast , lunch ,dinner.

Every day items are different so that persons are not bored with the
hotel. By making changes in everyday menus , firm can become more
interesting.
TASK 4
4.1 Ergonomic considerations for given conference and banquenting
events
These events are organised once in a year for that best quality
services are provided to client. The decorations are made according to
the events are organise. All type of tools must be present there like :
laptop , projector , speaker , mikes , devices which are hand held for
speaking purpose, music and sound control systems and many more.
Conferences which are visual make environment more interactive and
full of enthusiasm. Table and chair arrangement is like that all people
who are coming having the space of seated(Rahimi, R., 2017.). Names are
written on every chair of person who is taking part in it . On table the
cards of tent , pens , notepad ,mineral water bottle and some cookies ,
toffees must be there . Serving of food in buffet format in outside the
hall and tables and chairs are arrange for them. Number of people are
coming according to that arrangement is done for events. All sound and
quality systems are placed in that way , people can hear from anywhere.
The various technologies are used for controlling their heat some
equipments like air conditioners. The layout of hotel like that all people
who are coming get their seat. The space is full utilized and not too

much space is occupied for small event . Before taking decision firm
has to discuss in front of host and authority person(Seal, W. and Mattimoe, R.,
2017.). All company's performance is measured in its end of financial
year. For recognition of conference hall there must be banners ,
standees and persons who could help . The details of the conference
hall with its venue, directions and all the guidelines requiring in that.
Cleanliness are necessary because it makes the environment more
sophisticated.
CONCLUSION
From the above report it can be concluded that quality review
techniques Religious and cultural guidelines, Room design and seating
plans, Health and safety regulations are considered as effective methods
that can help in ensuring quality and minimizing errors.

REFERENCES
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, 21, p.260.
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.
Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management, 4(1), p.5469.
Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the
UK. Event Management, 22(2), pp.199-212.
Marais, M.,and .et.al.2017. Critical success factors of a business tourism destination: Supply side
analysis. Acta Commercii, 17(1), pp.1-12.
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.
Jaremen, D., Jędrasiak, M. and Rapacz, A., 2016. The Concept of Smart Hotels as an Innovation
on the Hospitality Industry Market-Case Study of PURO Hotel in Wrocław.Zeszyty Naukowe
Uniwersytetu Szczecińskiego. Ekonomiczne Problemy Turystyki, 36(4).
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