(Doc) Conference And Banqueting Management

Conference And
Banqueting
Management
Table of Contents
INTRODUCTION...........................................................................................................................1

LO 1.................................................................................................................................................1
1.1) Explain the size, scope of the conference and banqueting industry in United Kingdom. . .1
1.2) Examine the factors which are affecting the development of Marriott. ...........................2
LO 2.................................................................................................................................................3
2.1) Critically assess the key strategies and operational issues involved in management of
conference or banquet. ...............................................................................................................3
2.2) Discuss the performance and quality review techniques adopted by conference
banqueting industry. ..................................................................................................................4
LO 3.................................................................................................................................................5
3.1) Suitability of a range of food production systems and styles..............................................5
3.2) Factors to be consider at the time of organizing an off site conference banquet.................6
3.3 Key menu planning consideration for conference and banqueting events............................6
LO 4.................................................................................................................................................7
4.1) Assess the ergonomic considerations for conference and banqueting. ...............................7
.........................................................................................................................................................7
CONCULSION................................................................................................................................8
REFEREBCES.................................................................................................................................9

INTRODUCTION
Hospitality industry can be sated as a wider concepts within service industry which
involves foods, lodging, theme parks, beverages, event planning, transportation, cruise line etc.
in order to make the the travellers journey easy and smooth. The main motive of the hospitality
industry is to provide effective services with pleasant and memorable experience. This report is
based on Marriott which is a American multinational diversified hospitality across the globe.
Organization is situated in Bethesda UK which came into existence in the year 1927. This
assignment covers size and scope of conference and banqueting industry in UK. Also, focus on
the factors which are affecting Marriott development. Critically, examine the key strategies
operational issues which involve in the effective management. It throw-light on the menu
planning considerations for conference and banqueting events (Bouchon and Konar, 2017).
Additionally, assess the ergonomic considerations for conference and banquet so that best results
can be attained in the market.
LO 1
1.1) Explain the size, scope of the conference and banqueting industry in United Kingdom.
In today's era Conferencing and banqueting service sector offer great extent of services to
their potential customers. By doing so firm can become one of the leading service sectors in
terms of generating huge revenue and creating employment opportunities to the people.
According to the data it can be concluded that conferencing and banqueting arrangement service
sector are the third largest industry UK. It contributes huge share in generating employment
opportunities for local, national and international people. It also, directly or indirectly assist in
increasing per capita income of individual which lead to overall development of country
economy. Banquet and conference sector are mainly characterized into two various groups. In
conference sector offering of services related to providing space for different range of official
and formal events and other related activity are carried out. Whereas, in banquet facilities focus
more on family functions or occasions to celebrate. In the competitive world hospitality industry
has wide range of scope for functions or conference which is never ending activity and will
continue and lead towards providing benefits and growth opportunities in sustainable manner.
The differences between Conferencing and banqueting service sector are explained as follows:
Basis Conferencing Banqueting
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Customers demands Here, the requirements for
conference are not based on
seasonal demands (Chibili,
2017).
Banqueting function and
activities are mainly based on
seasonal demands.
Time duration In Conference this bookings
are made for longer duration of
time.
Whereas, in banqueting this
bookings are made for a short
period of time.
Marriott carried out Conferencing and banqueting service in the competitive world and
are working on continuous basis to attract more and more customers towards the service.
~176,000 employees are working across the globe in the market place so that best service can be
provided to them and can be made satisfied with their innovative product and services. Company
is providing this facilities across the boundaries so that huge profits can be maximized. The size
of the organization is spread over 7,003 locations and attract potential customers to enjoy the
facilities of Conferencing and banqueting. The future scope of Marriott in this sector is to prove
more facilities for family functions so that more and more family can be attracted for small and
big functions celebrations (Ören and Şahin,2016).
1.2) Examine the factors which are affecting the development of Marriott.
In the cut throat competitive world there are distinguished factors which are affecting the
growth and development of Marriott. In order to get success in the market firm need to
investigate external factor such as , social, cultural, economical, technological etc. Here, are
some of the factors which are acting as barriers in the development of Marriott are discussed as
follows:
Political factor: It includes government policy, corruption, foreign trade policy, tax
policy, trade restrictions etc. All this factors affect the Marriott development at a large scale.
This factors directly or indirectly affect the customers related to Conferencing and banqueting
service. Due to which sales volume decreases and customer switch to other brands in order to
satisfy the needs (Fox, 2019).
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Economical factor: Marriott growth and development is affected by economical factors
in the market. Here are some of the examples of economical factors such as , interest rate,
governmental activity, tax rates, wages etc. The imbalance in this sector creates barriers in
achieving designed objectives on time. Due to which customer base of the product or services is
reduced.
Social factor: Population growth, religion, cultural taboos, demographics, lifestyles
trends etc. are the social factors which are directly affecting the development of Marriott in the
cut throat competitive world. As this factors area part of society they create huge impact on the
business operations (Yang and Wang, 2016). Due to which firm need to investigate unique idea
in order to sustain in the market.
Technological factor: Advancement in technology helps Marriott Conferencing and
banqueting service to flourish in the competitive world. Old tolls and techniques are unable to
satisfy the emerging needs of the customers. Marriott with the changing environment need to
change the technology ways. In order to raise goodwill in the eyes of the customer up-gradation
of technology is must.
Environmental factor: In order to survive for longer time duration in the market
organization need to focus on environmental factors. Here are some of the aspects which are
affecting the development of Marriott and it's Conferencing and banqueting service. PH level; of
water, harmful gases, climate, pH level of soil etc. are directly affecting the business. Due to
which objectives are not meet on time and profit is not maximized in the market (Haggai and
Taylor, 2015).
Legal factor: Industry specific laws, immigration, commercial, securities etc. are some
of the legal factors which need to examined before entering into the new market. All this aspects
are directly affecting the profitability and development sector of Marriott. The customer base for
Conferencing and banqueting service decreasing gradually due to which goals are not meet. In
market if violation of legal factor is done then licence of organization is cancelled.
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LO 2
2.1) Critically assess the key strategies and operational issues involved in management of
conference or banquet.
The key tactics and operational issues included in management of conference or banquet are
explained as follows:
Strategic issues:
Lack of planning techniques: In this case it involves activities such as budget
projection , decision making , safety legislation, information gathering, licensing law implication
and health. By doing so enrichment in productivity and proficiency of conference industry can be
carried out.
Diversity of venue: In the competitive world there are large number of venues so it
become difficult to handle them in the market. In order to gain competitive advantages in the
market effective strategies need to be framed so that set standards can be achieved. Improper
strategy decrease the market value and goodwill whereas, effective tactics raise the market value
at a tremendous scale (Kośmieja and Pasławski, 2016).
Operational issues:
Poor management: In the market place if there is no management at the workplace then
it is not possible to execute business and other functions properly. When a event is not properly
managed than it can not gain profitability and market image of the organisation in positive
manner. Therefore, it is very important to properly manage all the operations.
Permission and compliance requirements: It include the issue related to obtaining
several permission and conformity postulate. Moreover, these are required from safety point of
view and government policies as it is in the form of written permission or license. However,
these issues impact or influence over the sales growth and efficiency of firm as well as effect on
profit maximization which also reflect on economic growth of nation and also on hospitality
sector.
2.2) Discuss the performance and quality review techniques adopted by conference banqueting
industry.
In today's era, business who operate services under hospitality industry it is very
important to review performance and quality of the organisations so that modifications can be
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made according to requirements of customers (Seal, and Mattimoe, 2017). As Conferences and
banqueting sector is also a part of this sector so the managers should also take feedbacks from its
customers and review the activities in order to enhance presentation and attribute of services.
Importance of delivering quality:
 It is very important for Marriott Conferences and banqueting sector to deliver good
quality services to the customers so that their trust can be gained.
 In order top raise profitability and revenues delivering good quality services is essential.
 If Marriott is rendering good and effective services to the clients than it can result in more
and more customer base (Owusu-Mintah and Dacosta, 2017).
Following techniques can be followed to review the quality and performance:
Closed loop evaluation: In the era of 21st century this technique is mostly used to set
aims and objectives of business in order to achieve all of them in future. However, objectives and
aims are achieved then it means that organisation is performing well.
Client and guest evaluation techniques: In the competitive world Marriott can take
feedback from all its customers that can be used in future to make modification in services and
delivery method. This method is mainly used to resolve all the issues of clients.
Venue appraisal: For raising the productivity in the market this technique plays a vital
role in it. Venue appraisal is the place which is used to execute all the operational activities is
examined. According to the requirements of the guests the place can be adjusted respectively.
Profit realisation: In an organization by evaluating the profits of prior events the
managers of Marriott can estimate the profits of upcoming events. It can guide the managers to
form appropriate strategies to increase profits. The profit maximized can be used to grow the
business of conference and banqueting in the global market.
LO 3
3.1) Suitability of a range of food production systems and styles
In Marriott conference and banqueting suitability range of food production systems and
styles are examined as follows:
Food and beverage service styles: This is defined as the method in which food and beverage
items are served to the guests (Popovic and Campbell, 2018). In the modern world the service
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systems which can be used by the event manager for the farewell party and other occasions are
described below:
Buffet service: In Marriott conference and banqueting huge presentation of food items
including hot and cold with different types of cuisine is served to the guests. By doing so positive
image regarding the services is created in the eyes of the customers. Guests take and serve food
themselves. All this activities are able to meet the emerging needs of the customers.
Family service: This is a simple method of delivering food to the guests in which all the
food items are placed on a table and guests are asked to come and have food by them self. Both
the above described systems can be used by the event manager to properly conduct the farewell
party. Buffet service style should be selected as it is the most suited style of serving food and
beverage items to the guests at event.
3.2) Factors to be consider at the time of organizing an off site conference banquet
The factors to be considered at the time of business on off site conference banquet.
Appropriate number of workers: In Marriott conference and banqueting sector it is
very essential to have sufficient staff members in order to handle the event properly. This assists
to finish the events successfully in the competitive world.
Sufficient space for all the guests: On the initial stage Marriott employees or top level
manager need to assure that there is sufficient place for all the guests (Rahimi, 2017). Ask with
due respect weather they are facing any problem or are enjoying the event which is organized.
Food according to the number of guests: In order to make happy and satisfy with the
services Marriott should design menu according to the customers or guests. If the food is not
enough for the guests than it can become an issue which is required to be handled effectively. So
that positive image can be created in the eyes of the customers.
3.3 Key menu planning consideration for conference and banqueting events
In Marriott the menu planning for conference and banqueting events are discussed as follows:
Quality of food: To bind the customers for longer time duration Marriott conference and
banqueting managers needs to consider the quality of food. It is done because if food quality is
not good then it will result in dissatisfied guests and negative image is created. However, if the
food quality is good than all the people who are coming to attend the event will be highly
satisfied and a positive image of the hotel will be framed in the eyes of the customer.
6

Number of guests: Marriott manager need to calculate the number of guests. So that all
the arrangements can be designed accordingly. If such calculation is done If the manager fails to
arrange sufficient food for the guests than it can affect the whole event. As 200 guests are going
to attend the event hence the manager needs to arrange food according to their requirements.
Limitations:
 It is quite not possible to arrange food according to the taste of every guest.
 Some customers demand for different variety of food which is not mentioned in the menu
it become a big challenge for the management (Rahimi, R., 2017).
The menu which is decided for the event is as follows:
Food items Meal
Chicken kofta Starter
Champion Desert
Rice with egg curry Main course
Mango Pie Drinks
Manchurian Starter
Fish curry Main course
Vegetable roller Main course
LO 4
4.1) Assess the ergonomic considerations for conference and banqueting.
Ergonomics can be defined as science to design the the place of work according to staff
members capabilities. It is the relation between machines and human assets as well as
applications of anatomical values, physiological so that issues can be solved which emerged
from the relationships of human and machines. In order to asses the ergonomics in the Marriott
of conference and banqueting are as follows:
Audio- Visual: In this case both visual and sound components should be effective and
accurate. So, this help The Marriott conference and banqueting in events and some elements are
required which are explained as follows:
7

Air conditioning: Air conditioning system are considered by Marriott of conferencing
and banqueting as heating and cooling system are usually required for system controlling
(Radde, 2017).
Ventilation: In an organization sufficient quantity of air have to be enter in conference
hall. So, for this have to provide sound surroundings and proper ventilation of oxygen is must for
conference and banquets events.
Sound: Effective sound system is necessary for any banquets and conference events.
Marriott conference and banqueting have to provide smooth and good sound system which
allows clients to quietly hear speech or videos in the hall. In the Conference and banqueting if
sound system are not good or effective then it creates bad impacts on their clients (Venske, E.,
2018).
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CONCULSION
From the above it can be summarized that macro factor such as political, social,
economical, technological factor etc. affect the development of the organization at a large scale.
Due to which productivity and profitability decreased tremendously. The size and scope of
conference and banqueting industry in UK are studies so that tactics can be frames accordingly.
The key strategies and operational issues are focused so that best results can be achieved. The
food production systems, styles, various beverages etc. adopted in conference and banqueting
industry are studies so that improvements can be done accordingly. The ergonomic is assesses
for conference and banquet so that objectives can be achieved.
9

REFEREBCES
Books and Journals
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A case of Malaysia. MOJEM: Malaysian Online Journal of Educational Management.
3(1). pp.1-17.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Fox, J. T., 2019. Oversupply drives down profits across Middle East, North Africa.
Haggai, C. O. and Taylor, S., 2015. Managers’ perceptions of critical success factors in hotels:
the case of Moat House Hotel-Glasgow (Doctoral dissertation).
Kośmieja, M. and Pasławski, J., 2016. Flexible designing of large sports complex. Archives of
Civil Engineering. 62(2). pp.77-88.
Owusu-Mintah, S. B. and Dacosta, F. D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
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.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management. 26(4). pp.443-
449.
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, p.260.
Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
In International Conference on Accounting and Finance (AT). Proceedings (p. 5).
Global Science and Technology Forum.
Ören, V. E. and Şahin, T., 2016. Investigation of curriculum of associate level in tourism and
hospitality programs: Turkey case study. In SHS Web of Conferences (Vol. 26, p.
01074). EDP Sciences.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
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.
Radde, B., 2017. Digital Guest Experience: Tools to help hotels to manage and optimize the
digital guest experience. tredition.
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