The Impact of Banqueting and Conferencing on Hospitality Industry

This report focuses on the leading contributing segment in the hospitality industry, which is banqueting and conferencing. It highlights the services provided by this industry, including catering and event planning, and emphasizes the need for organizations to adopt innovative tools and techniques to stay competitive. The report also discusses the role of lightning technology in maintaining proper lighting during events, and concludes that the growth prospects of this segment are increasing due to a significant rise in competition.

Conference and
banqueting
management

Table of Contents
INTRODUCTION...........................................................................................................................1
AC 1.1 Discuss the size and scope of the conference and banqueting industry in the UK.........1
AC 1.2 Analyse factors that have influenced its development...................................................2
AC2.1 Critically assess the key strategic and operational issues involved in the effective
management of a given conference or banquet...........................................................................3
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry.....................................................................................................................4
3.2 Discuss factors to consider when organising an off-site conference or banquet..................1
3.3 Analyse the key menu planning considerations for conference and banqueting events.......1
4.1 Assess the ergonomic considerations for a given conference or banquet.............................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................5

INTRODUCTION
Hospitality industry is a wide sector and a broad segment. Organisations within this
engage in the functions of providing services related to, meals, drink and accommodation, light
refreshments and more. This industry is continuously flourishing every year that lead towards
increase international tourism receipts at large scale. As per the data hospitality industry
contributes 16,6 Million jobs in within Europe that depicts increase in per capita income and
high level of living standards of individuals (Rahimi, 2017). Conferencing and banqueting
sector in hospitality industry is one of the strongest segment that effectively offer attractive range
of services in context with exhibitions and events as to gain the attraction customer range of
national and international delegates. In addition with this, food and beverage services are also
offered by this hospitality segment. This report has been conducted in “ Service On A Plate”
catering services. Organisation is engage in services of providing, catering services, local
contracts with large base of organisations and conferencing and banqueting services to
customers. In this report, formative discussions has been made on, banqueting industry size and
scope in UK, food production system concept. Along with this, catering management system and
tank weight are also covered in this report.
AC 1.1 Discuss the size and scope of the conference and banqueting industry in the UK
Conferencing and banqueting industry engage in the offering of services related to
events, functions and food and beverages. This industry have major contribution in hospitality
industry as it contributes their services by having estimated number of 46000 hotels and guest
houses only in within UK provinces. In addition with this 1.5 million individuals are engaged in
this segment. Conference and banquet industry size is mainly divided in small, large and
medium. In addition with this size is also determined as per the guest ratio attend at a time along
with square size of industry. Within UK, a small sized conference last up to one day with having
500 around participant while in medium ratio is 600-1000 participants for 2-3 days. If considered
in large scale, this ratio determined 3000-4000 participants for 4-5 days.
Banqueting is also covered in major source of revenue generation in UK as they offer
facilities in context with, family events, birthday celebrations, marriages, get together, parties
etc. This industry has wide scope as these function will not get stop and this may lead
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conferencing and banqueting industry towards long term sustainable growth. There is a
difference in between conferencing and banquet nature:
Conferencing Banqueting
 Conferencing main objective is official
business and professional events.
 In order to effectively conduct
conferencing activities there is a
requirement of latest technology, tool
and equipments of advanced
techniques.
 Conferencing industry required staff
in lesser number.
 In this individuals have facility to
make advanced bookings.
 In is not depend on seasonal activities
and offer services as per the need of
company officials.
 This segment offer services which is
mainly related to personal occasions
and family.
 As to provide services in banqueting,
there is major requirement of large base
of manpower as to conduct operations
in catering.
Major purpose of individuals from this
industry is to enjoy food and beverages.
 In this advanced bookings can be done.
 Banqueting sometimes requires
accommodations.
 This industry is mainly depend on
seasonal activities
AC 1.2 Analyse factors that have influenced its development
Hospitality industry is diverse because of grading system, innovation, classification,
future trends, level of services, ownership, leisure facilities are more. In context with
conferencing and banqueting industry, there large base of former segment those who effectively
engage in the process of providing standard base service to guest. In relation with this, grading
segments acts as an one of the major that lead toward influencing this industry development.
Services that are provided by this hospitality segment effectively lead towards contributing up to
major contribution in employment sector along with in overall economic growth of country. This
simultaneously increase its profitability ratios in national and international market. Apart from
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this there are some certain factors that effectively influence its development such as, large
number of tourists attraction places in UK opens doors for many international investors for
business opportunities. It has been seen that hospitality industry is leading and one of the high
speed growing industry that allow great investment potentials. Conferencing and banqueting
industry nearly contributes up to 3.6 % GDP in UK. Thus, by seeing Government of UK have
also starting in investing in this industry segment with an aim to promote UK conferencing and
banqueting services in national and international marketing segment and attract large base of
foreign investment. This also lead toward acting as a major factor that influence this industry
development. Mentioned below there are some certain factors that effectively influence
development and growth in conferencing and banqueting industry:
 Increase in number of visitors in UK as it is an island country which is situated on
northern western coat of European continent, that lead towards making this place as an
one of the most beautiful and attracting countries in all over the tourists destination. This
factor allows conferencing and banqueting to increase their profitability base by
attracting tourists from national and international geographical locations.
 Significant rise in industrial and commercial industries effectively make an increase in
growth prospective of conference and banquets, as due to rocket increase in these
industrial segments conferences and events are increased with high phase.
 Season also acts as an one of the prominent element that lead towards influencing
conferencing and banqueting industry as season related to family events are programmes
will not going to end that effectively influence this industry to boom their profitability
and sustainability rate.
AC2.1 Critically assess the key strategic and operational issues involved in the effective
management of a given conference or banquet
There are different types of issues that are basically involves in within effective
management of Service On A Plate in order effectively perform their services in this world. As
there are numerous form of operational and managerial issues present in hospitality industry.
Present organisation Service On A Plate is facing issue which is related to procurement of fresh
raw material in order to offer food and beverages to costumers. In addition with this, operating in
best effective manner while measuring standard operating procedure in context with food and
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safety, flexible working, recruitment and retention, employee expectations, managerial issue and
e-commerce are some of the key operational issues that acts key operational issues in conference
and banquet industry. While in context with, managerial issues factors that acts a key players are
education and training to staff, international aspects, media issues, marketing considerations etc.
Thus, in order to effectively gain long term advancements and remain in competition it is
essential for Service On A Plate organisation to take advantage of marketing strategy and offer
qualitative services to customers. In addition with this they are also recommended to monitor day
to day activities as to effectively manage administrative and employees in proper basis.
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry
Hospitality industry effectively engage in the servicing of providing facilities and
services to large base of customers in best effective manner. In context with conferencing and
banqueting industry, this segment deal in the offering of hosting programmes, events and food
and beverages. Thus, there is a requirement to effectively evaluate and monitor quality of edible
products and safety and security of premises (Rahimi, 2017). In order to effectively satisfy needs
and demands of customers and gain long term advancements it is essential to monitor and have a
check on the services provided by conferencing and banqueting industry segment. Mentioned
below there are some certain techniques that can be consider by conferencing and banqueting
industry segment as to effectively increase quality and quantity of performance:
 Effectively provide proper guidance and direction to staff as to lead them to towards
providing qualitative services in context with cleaning less along with adequate safety
measures.
 Proper and best formulation of procedures, practices and policies in order to effectively
manage business activities and functions as to effectively handle conferencing and
banqueting services administrative functions.
 Effectively consider the approach of total quality management as to effectively provide
guidance to staff members in order to offer best effectively services in qualitative manner
to different departments.
 Properly take advantage of automatic and technical operations by taking use of installing
advanced software and other form of essential technical expertise in context with
conferencing and banqueting industry segment functions.
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As per the above analysed discussions it has been evaluated that conferencing and banqueting
industry is one of the leading and prominent growing industry segment that effectively
contributes its high base contribution in world's economic growth. Thus, in order to effectively
satisfy large base of customers and gain more significant advancements it is essential for this
industry segment to choose right approach in menu planning in addition with requirement of
food production system. With the help of this there is a high possibilities to provide food and
beverage services in right combination.
Therefore, as to effectively make sure qualitative accomplishment of all these measures ,
there is a huge requirement of conferencing and banqueting industry to effectively ensure that
organisation team is performing their roles and responsibilities in best effective qualitative
manner. In order to monitor and manage this, Service On A Plate can take advantage of
numerous form of quality management techniques in best effective manner. Some of that
measures are defined below:
Regular performance reviews: This is one of the most important factor which is required to be
consider by respective organisation as by regular evolution on performance reviews further
stimulation in employees performance can be done with the help of numerous strategies in order
to increase workforce skills and efficiency.
Employee Development Plans: In order to increase performance of employees on
continuous basis it is essential for respective organisations to formulate employee development
plans. In this there is a requirement to analyse employee performance on continuous basis and
take advantage of respective techniques and tools in order to fill any gap within their
performance. This will effectively aid organisation to stimulate workforce and organisation
profitability and productivity.
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3.2 Discuss factors to consider when organising an off-site conference or banquet.
For an conference and banquet planner there are several factors which they have to
consider while planning for an event outside the hall (Pavlović, 2014). Below mention are
several factors which Service on A plate organisation have to be consider while conduction
event. Explanation of these are as follows :-
 Space realisation – It is important for company to analyse space in proper manner as per
the number of guest. Space realisation is necessary because if space of venue will not
according to the guest it may result in several difficulties. As guest feel suffocated and
their will be chance of any mishappening like falling of food on each other. On the other
hand, if space will be large according to the requirement then extra expenses will incur as
because of no required large space. Thus, it is necessary for Service on A Plate
organisation to analyse or realise space in effective manner before planning for an event
so that guest will enjoy as well their will be no extra expenses.
 Hazards analysis critical control point – This is one important factors that have to be
consider by Service on A Plate while organising event off side of conference or banquet
hall. It is essential because when event planning will take place in open area their will be
chances of several mishapping such as fire or many other accident. Thus, to minimise
such chances such as arrangement related to fire extinguisher, medical vehicles and so
on.
 Equipment hire – There are several equipments will be required when Service on A Plate
organising event outside conference and banquet hall. Equipments are tents, lights, food
cooking equipments, water supply, electricity and several more. In addition to this, when
event is in winters their will be requirement of arranging heater. On the other hand, if it
will be in summer then fans as well as cooler will be needed.
3.3 Analyse the key menu planning considerations for conference and banqueting events.
It is essential for an organisation to consider several guidelines at the time of developing
events which are organising by them because this will assist them in fulfilling needs as well as
requirement of guest in better manner and result in making them happy. Service on A Plate have
to develop menu by following guidelines explanation of these are mention below :-

 Feasibility and Budget -
 Customers perception and need – It is important for Service On A Plate organisation to
consider perception and need of their customers because it will help in deciding food as
well as beverages as per the like as taste of guest. For this purpose respective organisation
have to consult with their clients that which type of guest are coming as well as what are
their preferences related to eatable and drinking items. So that, menu will be design in
perfect manner and guest as well as customer both will get satisfied.
Thus, by considering above mention both factors Service on A Plate organisation will be
able to develop menu that will be liked by their customers and guest both. It also result in
making them satisfied as well as building goodwill and generating profitability.
4.1 Assess the ergonomic considerations for a given conference or banquet.
There are various ergonomic consideration that have to be viewed by conferences and
banquet hall organisation. Below mention are some major in context of Service on A Plate
explanation of these area as follows :-
Space utilisation techniques - explanation of this technique in relation of Service on A Plate are
mention below :-
 Seating plan and room layout - It is most important factor which banquet and
conference company have to be keep in mind while organising or planning for an event.
In relation of Service on A plate business firm, they have to make sure that setting plan
will be proper as per the requirement. With the assistance of this respective organisation
will be able to make proper space of seating which is spacious as well as comfortable
(Marane, Asaad, and Omer, 2013).
Quality of environment - explanation of this technique in relation of Service on A Plate are
mention below :-
 Ventilation – It is important for event organising organisation to decide such place which
is fully ventilated so that guest will not feel suffocated. For this service On A Plate take
suitable area which is fully ventilated so that guest will enjoy event in proper manner as
well as not feel suffocated.
 Proper space or floor occupancy - As per this factor it is important for Service on A
Plate company to select or decide location as well as venture according to number of
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guest. Thus, it is duty of respective organisation to select venue according to the number
of invited guest. So that, no one will get irritate and suffocated.
Audio visual - explanation of this technique in relation of Service on A Plate are mention
below :-
 Sound technology – In event sound is important because if it will not pleasant then guest
will get irritate. So it is responsibility as well as duty of Service on A Plate organisation
to check sound before event and it have to be according the situation. Because such
practices conducted by respective organisation will help in satisfying guest and make the
feel happy and comfortable.
 Lightning technology – It is important to maintain proper light while organising event
which must be pleasant as well as function will be enjoyed by guest in proper manner.
Service on A Plate have to hire professional lightening team for proper lighting of event.
CONCLUSION
As per the above mentioned report, it has been concluded that banqueting and
conferencing is one of the leading contributing segment in hospitality industry that effectively
contributes its shares in overall development of country economy. In addition with this, services
that are provided by this industry effectively satisfy needs and demands of customer in
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satisfactory rate. As there is a significant increase in growth of this segment, competition is also
increased as numerous number of organisations are setting up their business in this industry
segment. Thus, for this in order to gain more developmental advantages it is essential for
organisations to take advantage of innovate tools and techniques in order to gain more
developing advantages. This report covers services that are offered by conferencing and
banqueting industries in market segment that effectively increases overall growth prospects.
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REFERENCES
Books and Journals
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management. 26(4), pp.443-
449.
Marane, B., Asaad, Z. and Omer, A.O., 2013. Evaluation of Hotel Performance Based on
Financial Management, Marketing and Operations and Management Practices Issues:
Case Study on Erbil International Hotel. European Journal of Business and
Management. 5, p.20.
Varini, K., 2012. Revenue management for the hospitality industry.
Wilton, N., 2012. The impact of work placements on skills development and career outcomes for
business and management graduates. Studies in Higher Education. 37(5), pp.603-620.
McCallaghan, W.A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
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.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
senior management.
Pavlović, D., 2014. Modern information technologies application in destination management
companies. Sinteza 2014-Impact of the Internet on Business Activities in Serbia and
Worldwide, pp.772-776.
THE HOSPITALITY INDUSTRY’S CONTRIBUTIONS TO EUROPEAN ECONOMY
SOCIETY [ Online]. 2019. Available Through<https://www.hotrec.eu/facts-figures/>
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