Economic Development of Banquet and Conference Industry

The study explores the economic development of the banquet and conference industry in the UK. It discusses how changing trends and consumer expectations are creating challenges for companies operating in this sector. The assignment emphasizes the importance of using performance and quality review techniques to identify errors and find best solutions, ultimately providing amazing services to guests and making them satisfied with the brand.

CONFERENCE AND BANQUETING
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of conference and banqueting industry.........................................................1
1.2 Factors that contribute in the development of industry.........................................................2
TASK 2............................................................................................................................................3
2.1 Key strategic and operational issues involved in effective management..............................3
2.2 Performance and quality review techniques..........................................................................4
3.1 Suitability of range of food production systems and styles...................................................5
3.2 Factor needed to be considered when organising off site conference...................................6
3.3 Key menu planning consideration.........................................................................................6
4.1 Ergonomic consideration.......................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Banquet and conferencing industry is considered as one of the highest revenue generating
sectors. There are many business persons who travel to UK for business meetings and
conferences (Seal and Mattimoe, 2017). This helps in increasing profit of this sector in the
country significantly. Present study is based on “Service on a Plate” catering company. It offers
catering services to the local consumers and corporate clients. Current assignment will discuss
the size and scope of this industry in UK. Furthermore, it will explain the factors that help in
development of company. Assignment will describe the performance and quality review
techniques. In addition, it will explain suitability of range of food production systems and styles.
It will analyse key menu planning consideration for conference and banqueting events.
TASK 1
1.1 Size and scope of conference and banqueting industry
Over a period of time trends of organizing corporate meetings, conferences and
exhibitions have been increased to a great extent. Conference groups are such companies that
arrange formal and official events for corporate clients. Banquet firms organize events for
families. UK is the country where more than 46000 hotels are operating and they are arranging
facilities of conferencing and banquet. Statistically, records of 2008 show that this sector
generates 40 billion pounds in business every year (Davis and et.al, 2018). There are more than
1.6 million people who are working in this segment and are getting income. Conference and
banquet industry has become the third largest sector in UK that contributes well in economic
development of nation.
UK is the tourist place and people like this place very much. It is economically a strong
region that organizes international conferences and professional meetings for corporate clients.
Restaurants, bars and other industries are supporting this industry. UK is the place where approx.
130000 properties exist that run such type of businesses. There is high scope of such business in
the United Kingdom because UK is specialized in this sector (Rahimi, 2017).
There are large, medium and small sized conferences and banquet firms which are
operating their business in country effectively. Size is defined by the total number of guests who
attend such events. Small companies organize events for at least 500 guests whereas, in medium
sized firms, there are 600-1000 number of participants who participate in such events. On the
1

other hand, there are big size companies which arrange such facilities for 3000-4000 people for
at least 4 to 5 days (Dao and Vu, 2016). Statistically, records of 2010 show that conference and
banqueting industry generates 19.9% revenues per annum. UK is the place where approx. 1.3
million corporate meetings take place every year. There are many international businesspersons
who arrange meetings in the country and they spend more than 611 pounds for arranging high
class events. There is high scope for Service On A Plate Company because it will be able to
enhance its revenues in the United Kingdom (Fabinyi, Barclay and Eriksson, 2017).
1.2 Factors that contribute in the development of industry
There are various factors that impact on the overall development of this industry to a great
extent. Service on a Plate needs to emphasise on these components and has to plan their activities
in such a manner that it can grow well in the country (Massis and et.al, 2014). These elements
are discussed as below:
Socio-cultural factors
It is considered as one of the most important factors that can influence overall functioning
of business unit to a great extent. Service On A Plate Company organises events as per the socio
cultural aspect of customers. UK has rich cultural background and thus, entity has to take care of
social preference international clients so that they will take interest in organizing events in the
country (Borisova and Razumeiko, 2018).
Economic factors
It is another most important component that impacts on the development of Service on a
Plate. If there are economic slowdowns then entity will have to think before investing money in
organizing conferences or other events in order to celebrate success and achievements. Changes
in interest rates, employment rate impact on overall functioning of business.
Technological factors
Advancement of technologies impact on the overall development of conference and
Banqueting industry to a great extent (Barbalet, 2017). Every big organization and
businesspersons always want that their conferences match high tech level. There should be
proper lighting and sound system. If Service On A Plate Company arranges live presentation
system for the corporate clients then it would create an impression which will make these
customers positive and they will plan to arrange such events in the future as well (Bendroth,
2016).
2

Environmental factors
This component plays a significant role in development of conference and banquet
industry of the country. If environment of the nation is not good or if there is high pollution then
people will not prefer to conduct meetings in such places. UK government has taken serious
actions in order to protect the surroundings. Modern infrastructure development is taking place
by securing the atmosphere (Munjal and Bhushan, 2017).
TASK 2
2.1 Key strategic and operational issues involved in effective management
Changing economic conditions have high impact on the frequency of corporate activities.
Now, companies look at the necessity of organising any event and accordingly, they plan to
arrange such meetings. There are many strategic and operational issues that are involved in
effective management of Service On A Plate Company. These are described as below: Pricing and packaging: Before giving contract to arrange event for the organization,
companies look at various companies and compare their prices. If packaging of entire
program is good then it may help in delivering the value to consumers (Different Styles of
Service, 2018). Discounts: It is another strategic issue that helps in managing the operations well. If
Service on a Plate offers attractive discounts to clients then they will take more interest in
organizing events by the firm. This will help in enhancing the demand of company. By
this way, it will be able to generate more revenues in the organization. Licensing legislation: There are some local councils and authorities that give permission
for organizing such events (Seal and Mattimoe, 2017). It would be essential for Service
on a Plate to take permission from concerned authorities for the event so that further
complications can be minimized. Health and safety laws: It is essential for Service on a Plate that to follow regulations and
maintain standards.. This legislation gives detail regarding standards while preparing
food and safety of people. If entity gets failed to follow such laws effectively then it may
create issue in business by which entity will not be able to manage events effectively
(Davis and et.al, 2018).
3

 Cultural guidelines: It is very important for Service on A Plate that to emphasis on
cultural aspect of consumers and organize events as per their cultural background. If such
aspect is missed by Service On A Plate Company then it may create issue in business and
it might be possible that company may get failed to satisfy its consumers (Dao and Vu,
2016).
2.2 Performance and quality review techniques
It is essential to review quality and performance of entire event. There are various
techniques that are used to review the performance of organization so that necessary
improvements can take place in order to improve quality of future events. Service on a Plate is
operating well in catering industry and providing amazing services to its consumers (Barbalet,
2017). Various techniques in order to review performance are discussed as below:
Budget evaluation
It is considered as an effective technique that helps in analysing the overall performance
of company during event. Service on a Plate has to allocate funds in planning phase; this helps in
analysing the total requirement of cash during this program. Budget evaluation helps in
identifying gap between expected expenses and actual expenditures. For example: if Service On
A Plate is organizing event for the family then it will have to ensure that it spends money to
arrange food and drinks but if there is situation of over budget then it means company is required
to work on it and need to utilize its funds properly (Munjal and Bhushan, 2017).
Guest feedback
It is another most important technique through which performance and quality of entire
event can be measured. Company can ask for the feedback with guests regarding event and
services. On other basis of their feedback, it can identify areas of improvement and can take
actions of improving these activities.
Venue appraisal and profit realisation
It is another most important method to review performance and quality of event in
Service on a Plate (Barbalet, 2017). Company can review the views of people who have
participated in this event with reference to entertainment, decoration, table plan, etc. This will
help in identifying their needs and making changes accordingly so that they will like future
events organized by Service on a Plate. Furthermore, company can look upon its profit that are
generated over a period of time. If profitability is increasing that means entity is satisfying its
4

consumers. But if its revenues are decreasing then there is need to make changes in its strategies
(Davis and et.al, 2018).
3.1 Suitability of range of food production systems and styles
Food production system and style
Food production system plays a significant role in conference and banquet industry. This
plays following standards and minimizing mistakes while producing food. There are number of
food production systems that are applied in this industry. These are like conventional, traditional,
dry heating, moist-gest cooking, etc (Massis and et.al, 2014). Service on a Plate takes support of
conventional methods of producing food. It is suitable for the business unit. In this food
production system, manager of firm emphasises on increasing the organic fertilizer use and
minimize utilizing of chemicals. This supports in minimizing the food poisoning issues and
maintaining food quality. UK is the country where people like to eat meat and other vegetarian
products. This is the most suitable food production system because production cost of such
process is quite low. As in this system company does not use costly chemicals that help in
minimizing cost of business and help entity in generating high profit (Fabinyi, Barclay and
Eriksson, 2017). But Service on a Plate concentrates on needs of clients and accordingly, it
selects food production system so that it can meet with requirements of consumers.
Food and beverages services style
Various Food and beverages services style use by conference and banquet companies in
UK. These are such as French service, English, Russian and Buffet service style etc. All these
have unique features and are applied as per the menu in event.
Service on a Plate generally adopts English service style. In this style employees provide
pre-plate services to consumers. They offer them water to wash their hands. This is suitable
because it helps in serving guests immediately. It is inexpensive service style and reduces
personal attention (Different Styles of Service, 2018).
Service On A Plate Company selects food and beverage service style on the basis of type
of conference, size and number of guests in event. If number of guests are high then entity takes
support of English food and beverage service style. If participants are less then it applies buffet
service style. All these styles help entity in attracting more people and making them loyal
towards the brand (Davis and et.al, 2018). English service system is more suitable because in
this, company serves guests with pre-plate food. If one seminar is going to be conducted by
5

Service on a Plate then it would be a better option to provide them pre-plate services. This will
save the time and money of organization.
3.2 Factor needed to be considered when organising off site conference
There are several factors that are required to be considered by Service On A Plate in order
to organize an off-site conference or banquet. Company is required to select venue as per total
budget of event. If there is low budget then venue needs to be selected accordingly. Budget is
most important factor in off-site conferences. It is essential for the managers that to look on
profile of guest those who are going to come in this conference. This will help in providing them
facilities as per their status so that they can feel happy and comfortable in this off-site conference
(Barbalet, 2017). In the absence of this element company may get failed to meet with its real
objective and will not be able to satisfy its consumers.
Another most important factor that needs to be considered by Service On A Plate when
organizing an off-site conference is involvement of management agency. Company will have to
arrange facilities for managing guests, providing them accommodation etc. Furthermore,
company will have to ensure food hygiene, appropriate storage, minimum wastage etc
(Bendroth, 2016). All these things will help in providing good services to consumers and
maintain standards.
3.3 Key menu planning consideration
Menu planning is most important part of organizing a conference and banqueting event.
Key menu planning considerations are discussed as below:
 Knowing guest profile: This is most essential part of planning; this helps in identifying
needs of customers so that proper food can be arranged for them as per their requirements
(Borisova and Razumeiko, 2018).
 Knowing preferences of guest: It is another factor that needs to be considered in menu
planning. As there are many guest present in a conference thus, it is difficult for Service
On A Plate that to address preferences of all guests. For that entity can looks upon
preferences of majority people and accordingly it can plan menu.
 Room setup: It is another essential aspect of key menu planning in which entity is
required to arrange room where food will be served. This can create positive image in the
mind of consumers (Dao and Vu, 2016).
6

 Obtaining license before serving liquor to guests: Service On A Plate will require to take
permission from concern authority to serve liquor to guests. This can support in arranging
all facilities in legal manner (Bendroth, 2016).
Menu planning is difficult task thus, manager of entity is required to put hard efforts so that
it can design menu as per requirements of guests. This can help in making them satisfied and
making them positive towards the brand. HACCP (Hazard analysis and critical control point) is
another essential aspect of key menu planning (Barbalet, 2017). Company will require to
emphasis on conducting risk analysis and monitoring requirements in order to minimize hazards.
4.1 Ergonomic consideration
Ergonomic consideration is the essential aspect that ensure guest get flexible and
convenient place for meeting. Ergonomic consideration for conferences is described as below”
Space utilization
There should be proper sitting plan in conference. There need to be sufficient space so
that guests can feel comfortable in conference. If there is insufficient space between two objects
then it might create issue at floor (Dao and Vu, 2016).
Quality of environment
It is another essential factor that needs to be included while arranging conference for
large number of people. There is required to have proper temperature. Conference hall is
required to be designed properly so that necessary amount of air can be passed. There need to
have cooling system (Barbalet, 2017).
Audio-visual
It is another part of ergonomic consideration that need to be emphasised by Service On A
Plate. There should be proper lighting so that event can be looked nice. Lighting at front side,
stage needs to be bright so that it can look visually nice. Sound system is another part of this
event. Company is required to use light sound so that it can create calmness in event, But thee
should not be noisy or disturbing musical tracks (Borisova and Razumeiko, 2018).
Management is required to supervise all arrangements properly so that employees
provide high quality services to guest. Proper technological arrangement helps in making entire
conference more effective and presentable. There need to be safe work practices. This can
support in minimizing risk and creating positive environment for all guests.
7

CONCLUSION
From the above study it can be concluded that banquet and conference industry of UK is
performing well and contributing in economic development of nation. Changing trends and
expectation of consumers are creating issues for the companies. It is essential for the company
which is operating in this industry that to take support of proper performance and quality review
techniques. This can assist in identifying errors and findings best solution of these issues. This
may help in providing amazing services to guests and making them satisfy towards the brand.
Ergonomic considerations aid in minimizing discomfort and arranging an effective conference.
8

REFERENCES
Books and Journals
Barbalet, J., 2017. Dyadic characteristics of guanxi and their consequences. Journal for the
Theory of Social Behaviour. 47(3). pp.332-347.
Bendroth, M., 2016. Time, history, and tradition in the fundamentalist imagination. Church
History. 85(2). pp.328-342.
Borisova, K. and Razumeiko, A., 2018. Hotel Rebranding: Marketing Plan for Piter Inn
Petrozavodsk.
Dao, N. L. and Vu, A., 2016. Customers’ purchasing behaviour between Airbnb and hostels
when travelling to Helsinki.
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Fabinyi, M., Barclay, K. and Eriksson, H., 2017. Chinese trader perceptions on sourcing and
consumption of endangered seafood. Frontiers in Marine Science. 4. pp.181.
Massis, D. and et.al., 2014. Beales Hotels: embracing change while minding their own business
for over 200 years.
Munjal, S. and Bhushan, S., 2017. Push for the Food and Beverages Segment to Drive Revenue
Growth in Indian Hotels Debpriya De and Sandeep Munjal. In The Indian Hospitality
Industry (pp. 249-272). Apple Academic Press.
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.
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. pp.260.
Online
Different Styles of Service. 2018. [Online]. Available through
<https://djubo.com/blog/different-styles-service/ >
9

10