Conference and Banqueting Management : Service On A Plate

Conference and
Banqueting
Management

INTRODUCTION
Banquet and conference services are typically nothing much luxuriant nourishment due to
the scope of the consequence or size of the bunch instant. In hospitality sector, meal and
conference services can be as varied as the variety of the consequence and normally, the type of
service is somewhat decided by the extent of the event, menu and crowd (Berners, 2018).
Banquet and conference industry is the most developing sector because it offer different services
according to the needs and requirements of the people in an effective manners. This assignment
is based on “Service On A Plate” which is a Catering company. This firm offer catering services
for events, conferences and banqueting and also work with large organisations. This report will
be discussed about the nature and scope of the association and feasting sphere and the
components determinative its alteration. Further will be defined about the key important and
functional issues which involved in the effective management. Food production and service
systems and the ergonomic considerations in the organisation will also be explained of a
association and feasting event.
TASK 1
1.1 Size and scope of the conference and banqueting industry in UK
Banquet and conference sector has been separated in to primarily two groups, one is
banqueting and second is conferences. Banquet industry and firms concentrating and offering
services on the particular family utilities and business that have to be renowned. Whereas
conference organisation or sector offers the spaces and places for the formal and the official
events or the activities. This sector have a great scope in its operations and arrangements
because in current era, the services are offered by these kind of companies are highly used by the
organisations and others.
Size and scope of the industry- In UK, there are around 46000 building and they are offered
group meeting and feast arrangements. As per the applied mathematics, this business create
income of around 40 billions pound in a year. 1.6 million individuals get employment from this
industry. Conferencing and banqueting sector is also a portion of hospitality business and it have
different artifact like bars, pubs, rooms, banquet arrangements and party lawns (Bouchon,
Hussain and Konar, 2017). This industry has a large scope and the factors that are monitoring the
growth of this industry:
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 There are more tourist destination in UK so there are wide scope and high chance of
growth cause of high level of tourism.
 The amount of flair in the individuals to celebrate the occasions.
 The demography of the nations and culture of the people is also beneficial for the growth
of the firm.
There are different types of circumstances which are organised by banqueting and
conference sector like seminars, conferences, fitting, trade shows, business dinners, golf events,
press conferences, incentive travel, theme function and beginning function and others (Chibili,
2017).
Diversity of venues
Conference centres- It indicates to those places and buildings that are designed to hold a
convention where individual and groups gather to share and promote common interests. These
kind of service also offered by Services On A Plate to its customers because it is beneficial for
the growth of the firm.
Leisure centres- It is a large public building or a place which contain various facilities
like sports hall, swimming pool, meeting rooms and others. The management of Service on A
plate is also these kind of services to its customers fro the entertainment of the people.
1.2 Factors that have influenced its development
There are different factors which affect the development and growth of the business of
banqueting and conferences sector. The factors which affect it are as following:
Political- This factor include political stability, trade polices and other legal framework.
In UK, the polices of successive national authorities, specially those that border on immigration,
have over the years strengthened the development in this nation. For example, If respective
company want to expand its business in new market or geographical location then it can be
affected by the trading polices and legal framework of the national authorities of that nation.
Because government of each country has their own rules and they are differ from other nations.
So it can be influence the business of conference and banqueting development.
Economical- The development of economy often reflects on business and people and
there are always a necessity to celebrate successes and achievements. In UK, the government
make change in its interest rate in term of decrement which help in developing the business of
conferencing and banqueting sectors organisations. The growth of the UK economy over the
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years has postulated the administration of different events which have in turn imparted to the
beginning of the new industry (Do Le, 2017). For example, if the nation where respective
organisation operating its business are suffered by recession and bad economic condition then it
can also influence the productivity, profitability and business of conference and banqueting
development.
Social-There are various events and services like conference, meetings, seminars and
others are offered by the companies according to the customers which help in increasing
economic conditions of the company in therm of profit. In UK, consumer behaviour and their
beliefs or customs highly affect the business of conference and banquet sector.
Technological- In UK, rapid change in technology affect the conference and banqueting
industry due to engagement of new machinery and facility (Faraji and et. al., 2019). Now these
days, technologies are improving day by day so banqueting and conference sectors required it for
the operational activities of the firms with the changed technologies to offer better quality
services and maximization of the profit.
Environmental- This factor highly create impact on the conference and banqueting
sector. In UK, the population is highly concern about environmental problems so the
organisation which are belong from conference and banquet sector are making the focus on green
business which is a growing them of new business. It help in creating positive influence on this
sector and help in increasing or maximizing economic condition.
Legal- There are various rules and regulations which are developed by the government of
UK fro the effective running of the business of banquet and conference organisations. Equality
act, diversity act, discrimination and other act are helpful for the effective operations of the
companies. These all are minimizing unnecessary activities and help in the growth of the firm.
TASK 2
Covered into PPT
TASK 3
3.1 Suitability of a range of food production systems & styles and food & beverage service style
Food production system- There are different systems like cook freeze, vacuum packaging, pre
prepared and others which are used by Service On A Plate for producing food and beverage
services. Some of the are mentioned below:
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Vacuum packaging- It is a method and system of packaging which help in removing air
from the package prior to sealing (Fox, 2019). Within this method, the items are placing in a
plastic film package, removing air from inside and then sealing the package. The management of
Service On A Plate can used this system in different events like meeting, conference and small
parties to package beverages.
Food production styles- There are various food production styles like banquet, buffet
presentation and others which can be used by the management of Service On A Plate. In the is
organisation the management of the company can follow some food production style which are
defined as following:
Buffet presentation- It is a type of service which is describe as a meal which consist
different type of foods an meal and all the food is typically placed on a table in a public are
where the foods are in reach of people. In Service On A Plate, this style of food production can
followed during different events like wedding, seminars, ceremony and others. There are
different types of buffet styles which can be arranged by the firm like sit down buffet, fork
buffet, display buffet, cold buffet and finger buffet etc.
Food and beverage service and styles- Lay up styles, room plans, banquet service, full silver
service, family service, beverage service an service sequence etc. are food and beverage services
and style (Hwang and Chang, 2016). In Service On A Plate, the management of the firm can
followed some of them which are mentioned below:
Banquet service- It consist a range of service styles for large catered events like charity
dinners, weddings, award ceremonies and others. This service style include feature plated food,
buffet or food station etc. It is a formal style of service, characterised by uniform and including
round dinner tables (Inkson and Minnaert, 2018). In Service On A Plate, the management of the
company can adopt this service style in different events and occasions like weddings, birthday
parties, award ceremony and others which are organised by it.
3.2 Factors to consider when organising an off site conference or banquet
Staff utilization, Hazard analysis critical control point, equipment hire, space realization,
transport and entertainment services etc. are some factors which can be consider during the time
of organising an off site conference or banquet. For example, when Service On A Plate organise
an off site event like conference then it must consider equipment hire. It required equipment like
table, chairs, mikes, electricity and others to conduct a conference event. If it conduct a banquet
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the it required a staff and huge space so that it can properly manage and organise event. There
are some factors which are highly required to consider when organizing an off site conference
and banquet, they are as following:
Hazard analysis critical control point- It is a process in which control is kept on the food
production systems and procedures. In the given firm, the management of the company can make
focus on the quality and hygiene of the food production. It is an important factor because with
the help of it prevention and control can be planned for the hazard and critical points during the
time of preparing and serving foods.
Staff utilization- It is an another considerable factor for an off site event. For example if
the company conduct a banquet event the it required to a specific size of staff which help in
offering services to the customers and guests (McCallaghan, 2015).
Space realization- if the company organise conference then it required a meeting or
conference hall so that it can conduct this event. But during the time of organising banquet it
required more space to organise different occupations and activities of that services which is
provided under banquet.
3.3 Key menu planning considerations for conference and banqueting events
It indicates to the practice of planning what will eat by the customers and guest . In
Context of an event, it can be a process in which the menu planner prepare a list of food
according to the taste and preferences of people and provide them during the time of event.
There are different factors which are required to consider during the time of menu planning like
legal requirements, marketing implications, production and service capabilities, feasibility and
budget, customer perception and needs etc. For example, in Services On A Plate, the
management of the company should consider all these factors during the time of menu planning
in different events like conference and banqueting etc.
Feasibility and budget- It is an important factor which can be consider by the
management during the time of organising any events . The project manager prepare a budget so
that they can monitor that how much cost will be incurred within it and organisation can also
earn profit. A budget can be prepared by the project manager to monitor the quantity of food
according to the people so that they can offer food service properly in conference and banquet
events.
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Customer perception and needs- It is another essential factor which must consider by
the the event organiser. For example, Service On A Plate conduct a banquet event then the
management should make focus and identify the needs and requirements of the customers
(O’Reilly, 2015). If this company doing menu planning for banquet, it have proper information
about the customer perception like for which community and religion they belong then it can
easily plan menu as per their requirements and serve better services.
TASK 4
4.1 Ergonomic considerations for a conference and banquet
There are different kind of techniques, services and equipments are required for
ergonomic to consider for a conference and banquet. They are as following:
Space Utilization techniques- If the company organised an events then it require more space
son that all the activities of the event can going on properly without facing any issues. Seating
plans, room layout, style, comfort and others are some space utilization techniques which can be
consider and set in mind during the time of organising event.
Seating plans- For example, Services On A Plate, organise a wedding event then it
organise a proper setting arrangement for all the people. In its seating plans they can provide
equipment according to the space like, chairs, sofa and others (Owusu-Mintah and Dacosta,
2017). They can offer room services to the guest in wedding function to accommodate guests.
Style- They should follow the style according to the space, like if there are vast space,
they can organise different activities of wedding events at different places by following the
culture and religion of the customers.
Quality of environment- This consist various factors like floor occupancy, heating, ventilation,
change of air rates, air conditioning etc. For example, during the time of organising conference
event, the management can focus in these factors (Pantelidis, 2018). They can prefer that floor
which have meeting and conference room and constructed with air-conditioning and lighting.
Within this, the client can chose space according to the meetings and people like minimum space
and maximum space.
Audio Visual- It is another considerable factor which consist lighting, sound, special effects,
video projection, computer disc presentations, sound and lighting technologies etc. For example,
if Service On A Plate company organise conference then it ensure that there must be effective
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lighting and sound service and technology so that there are not any issue occurred related to it.
There must be a effective video projection and computer disc presentation which help in going
on all the activities of a conference.
CONSLUSION
As per the defined information, it can be concluded that conference and banqueting sector
is beneficial for the growth and development of the economy. It is also a part of hospitality sector
because it also offer various food services, accommodation, transportation and others. There are
different factors like political, social, economical, technological, environmental and legal which
affect the growth and development of the industry. Different strategic and operational key issues
like discounting initiatives, space utilization, function sheet, health and safety acts, religious and
culture guidelines are involved inn the effective management of conference and banqueting
events. Food production and services system are also beneficial for the proper management of
events. Space utilization, quality of environment and audio visual are some factor that are
required for understand the ergonomic consideration in the company of conference and
banqueting event.
REFERENCES
Books & Journals
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Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
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Faraji, F. and et. al., 2019. Effect of Fire and Rangeland Banqueting on Soil Carbon
Sequestration in Atbatan Summer Rangelands, East Azerbaijan
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Fox, J. T., 2019. Oversupply drives down profits across Middle East, North Africa.
Hwang, S. N. and Chang, T. Y., 2016. Formulating Management Strategy for International
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Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
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