Conference and Banqueting Industry Management : Assignment

Conference and Banqueting
Management

Table of Contents.
INTRODUCTION...........................................................................................................................1
1.1 Presenting the size and scope of conference and banqueting industry.............................1
1.2 Describing the factor that influence development............................................................2
2.1 Describing the key strategic and operational issues that involve in effective management
of Service on A Plate..............................................................................................................3
2.2 Presenting the performance and quality review technique used by an industry...............3
3.1 Evaluate the suitability of different food production system and styles..........................4
3.2 Describing the factor that should be considered when organizing off-site conference....4
3.3 Analysing the key menu planning consideration for an event.........................................4
4.1 Assessing an ergonomic consideration for a conference..................................................5
CONCLUSION................................................................................................................................5
References........................................................................................................................................6

INTRODUCTION
Conference and banqueting is all about outgoing people who go out for making an event
truly memorable for the person. The report main aim is to provide deep knowledge with regard
to conference and banqueting management. The report is based upon the catering company
known as Service on A Plate that provides catering services to their potential customers. The
report will describe the size and scope of conference and banqueting industry and analyse the
factor which also influence the development. Further, study will describe the key strategic and
some operational issues for an industry.
1.1 Presenting the size and scope of conference and banqueting industry
Conference and banqueting industry is a part of a hospitality industry and it also has
different management and ownership styles. The scope of this industry includes hotels, clubs,
restaurants, bars, casinos etc. In UK, the hospitality industry is considered one of the largest
growing sector and also helps to raise the economy of the country.
Nature: Conference main purpose is to provide official training and business activities,
while banqueting main purpose is enjoyment and for personal functions, the main stress is on the
beverage and food and there is no accommodation service are provided in banqueting. On the
other side, in the context of conference, bookings are done for a shorter period and it is not for a
seasonal purpose (Rosile and Dennehy, 2019).
Size and Scope: The size and scope of conference and banqueting is huge such that there
are around more than 45000 hotels in UK, which provides all accommodation services and also
fulfil the need and demand of the customers. Apart from this, UK is also considered 3rd largest
industry which generates employment and also contribute to the national growth and
development. Further, in UK, there are approx 6650 conference and banqueting venues which
are work with all brand hotels such as Hilton, Marriott. Moreover, there are around 9000 meeting
rooms are available in UK and the size of conference is classified in small, middle and large, n
which small conference are held for one day, where approx 500 participants are attended the
functions, in medium range conference, there are about 800 number of participants and it is
continued for 2 to 3 days and in large conference which is run for 5 days and number of guest are
approx 4000. In addition to this, as per the statistics, conference and banqueting industry
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generate the billion of pounds and also provides employment opportunity to the people of UK
that also help in the growth of economy of UK (Size and scope of UK conference and banquet
conference, 2019).
1.2 Describing the factor that influence development
There are different factors that affect the conference and banqueting such as:
Political factor: The political issue creates direct impact upon an industry and that is why
it is essential for the firm to maintain political link with leaders in order to maintain reputation of
a business. Such that sudden change in the tax rate affect the pricing and as a result, customers
are not spending huge amount and as a result, the financial performance of the company affected
in negative way (Kumar and Harnett, 2016).
Economic factor:Sudden increase in price of the products and service affect the business
in negative way such that due to inflation rate, many events are cancelled and this affect the
development and growth of an industry in negative way.
Social factor: more than 20% of the people are engaged in the hotels and catering
employment and this helps to create positive impact upon the growth of a society. Apart from
this, changing preference of the people also affect the business in negative way and at that time,
company has to fulfil the needs and preference of the customers.
Technological factor: Using advance technology in the working area will help to grow
and develop the industry in positive direction. Further, quoted firm should also use software
solutions to a hospitality industry so that It will help to sustain its goodwill in market.
Legal factor: It deals with laws and regulations that is defined by government and
recently, in UK, there have been many important legal changes that affected company's
behaviour. But the firm should follow Health and safety law, product labelling, product safety so
that it will provide positive working environment for the company's employees (Yang and Li,
2015).
Environmental Factor: conference and banqueting industry also provide care to an
environment and that is why it is quite essential for the firm to follow sustainability law. The
company must have proper waste management and recycle system that help to prevent the
environment from negative way and moreover, general change regarding pleasant products and
development is also affected supply activity and helps to increase business possibility as well.
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2.1 Describing the key strategic and operational issues that involve in effective management of
Service on A Plate
There is a conference of 150 people where a corporate conference is held and therefore,
there are some key strategic and operational issues which affect the effective management, which
are as mention below:
Administrative procedure:It is the system which govern the procedure for managing an
organization. This is actually established efficiency, consistency and responsibilities and
accountability but the firm may faces issues such as function sheet. Booking diary, contracts,
packaging and pricing, discount initiatives and space utilization. Even the recruitment of the
right people should be based upon the requirement (Hotel, 2017). Further, there should be strict
adherence to the standards operating procedures and also maintain the standards in food and
safety of the visitors, people and tourist.
Financial, legal consideration and marketing consideration: It is quite essential for the
firm to follow all the legal standards and statutory norms towards an employee as pr the
requirement of the UK. Sometimes, the company also faces the issue regarding the legal laws
such as Health and safety legislation such as Health and safety at Work Act, 1974, some hygiene
regulations and product placement that also affect the overall performance. Apart from this, the
company also faces some issue in marketing consideration such as not targeting and selling the
products at right market and that is why, the firm has to done the marketing by using right kind
of tools and equipment.
Function etiquette and Protocol:There are some social and cultural arrangement and
facilities which should be maintained as per the trend of the conference and banqueting so that it
will help to manage the performance level of the company. Apart from this, the employees must
provide proper flexible working hours so that they feel comfortable (Pascoe and et.al., 2015).
Further, if the firm did not provide proper training session to their employees then it will affect
the overall management in negative way. Further, there is a need to meet the expectation of
customers so that it will help to provide the best development opportunity to the firms.
2.2 Presenting the performance and quality review technique used by an industry
As it has been realized that there are some operational and strategic issue which has been
faced by the conference and banqueting industry and thus, there is a need to control and keep
monitoring the quality and performance. Such that if the firm provide the best quality of food
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and service to their customers then it will help to enhance the good will of the firm and also
attract wide range of customers towards it. There are various technique which should be used in
the terms of quality and performance review such as:
 Client and guest evaluation procedure: It is the measurement that helps to determine
whether the customers are satisfied with the offered products and service and this can be
analysed by filling the survey questions (Sparrow, Hird and Cooper, 2015). Further, it
can be analysed by keep tracking of number of customers and the visitors which attracted
towards an industry. This can be done by using usability test, email and website etc.
 Closed Loop evaluation method: It is the method that is used for set a business goal,
monitor the progress and also assessing the impact of effectiveness. It is real time process
where information are collected and evaluated continuously. Therefore, it is the process
that helps to evaluate the overall business performance such as time of delivery,
presentation, designing, location, food arrangement system etc.
In the context of 2 days corporate conference of 150 members, there are more methods
which can be used by the Service A Plate and these are as mention:
 In order to determine the exact performance level of the employees, it is essential to use
six sigma and total quality management tool that helps to reduce the error which may be
arisen at the time of management (Parmenter, 2015).
 By providing n effective training system to the employees will also help to maintain long
term relationship with the employee within an industry.
 By applying control and monitoring based approach will also help to maintain better
production and supply system within a hotel and if the availability of staff is adequate
then it will also help in effective running and maintain its goodwill as well.
3.1 Evaluate the suitability of different food production system and styles
Enclosed in PPT
3.2 Describing the factor that should be considered when organizing off-site conference
Enclosed in PPT
3.3 Analysing the key menu planning consideration for an event
Enclosed in PPT
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4.1 Assessing an ergonomic consideration for a conference
Enclosed in PPT
CONCLUSION
By summing up above report it has been concluded that conference and banqueting
industry occupy the large size and provide scope as well. Such that it will help to provide
employment opportunity to the people so that it will directly affect the growth of economy. Apart
from this, report concluded that there are different factor that affect an industry such that
political, social, economic, legal and technological which may creates positive as well as
negative impact upon business. In addition to this, in the context of given conference event,
study concluded that company faces strategic and operational issues that may affect the
management of that event and that is why, report concluded that by using client and guest
evaluation procedure and closed loop evaluation method, these issues can be minimized.
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References
Books and Journals
Hotel, C. G., 2017. Conference Guide.
Kumar, C. and Harnett, D., 2016. Event Management.
Parmenter, D., 2015. Key performance indicators: developing, implementing, and using winning
KPIs. John Wiley & Sons.
Pascoe, S. and et.al., 2015. Conference Report: International Institute of Fisheries Economics
and Trade Conference (IIFET) 2014.
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.
Sparrow, P., Hird, M. and Cooper, C. L., 2015. Strategic talent management. In Do We Need
HR? (pp. 177-212). Palgrave Macmillan, London.
Yang, S. and Li, M., 2015, December. Analysis of Hotel Management Problems and
Countermeasures Based on Consumption Cycle. In 2015 3rd International Conference on
Education, Management, Arts, Economics and Social Science. Atlantis Press.
Online
Size and scope of UK conference and banquet conference. 2019. [Online]. Available through:
<https://studymoose.com/conference-and-banqueting-management-essay>.
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