Conference and Banqueting Management

The report provides an overview of conference and banqueting management in the hospitality industry. It discusses the scope and size of the conference and banqueting group, as well as various factors that affect their management. The report also covers menu planning considerations for conferences and banquets, ergonomics considerations for conference or banquet spaces, and concludes with a summary of key points. References to relevant books and journals are provided.

Conference and
Banqueting Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of the conference and banqueting industry in UK:.......................................1
1.2 Factors that influence development:.....................................................................................2
TASK 2............................................................................................................................................3
2.1 Strategic and operational issues involved in effective management:....................................3
2.2 Performance and quality review techniques used by the Conference and banqueting
industry:.......................................................................................................................................4
3.1 Food production systems and styles in conference or banquet:............................................5
3.2 Factors to consider when organising an off-site conference or banquet:..............................6
3.3 Menu planning considerations for conference and banqueting events:................................7
4.1 Ergonomic considerations for conference or banquet:.........................................................7
CONCLUSION................................................................................................................................8
REFERENCE...................................................................................................................................9

INTRODUCTION
The conference and banqueting management is based on hospitality industry and its
relates to carting business serve their service in conference and banqueting area. The report will
discuss about the 'service on a plate' catering company provide their services in conference area
like office meetings, events etc. and in banqueting area like family functions, festivals etc. the
report will discuss about the size and scope of the conference and banqueting and factors which
influenced its development (Davis and et.al., 2018). The report will also discuss about the
strategic and operational issue and performance and quality review techniques used by the
conference and banqueting and classroom activity.
TASK 1
1.1 Size and scope of the conference and banqueting industry in UK:
In the UK industry the sectors has been divided into mainly two groups conference and
banqueting. Banqueting group provided the family functions and festivals an occasion have to be
celebrated and the conference group provided the official event and formal activities and the role
of catering company 'service On a plate' in those group to provide catering service like in the
conference group 'service On a plate ' provide their service in meetings, events, where they serve
coffee snakes, drinks, water etc. and in banqueting group service On a plate covers family
function, occasions and festivals which they provide dinner, lunch, drinks, breakfast etc. in the
hospitality industry banqueting a conference groups most special group where the company serve
their service in their department (Marais and et.al., 2017).
Banqueting Conference
The banqueting group is related to the family
function where the 'service On a plate
company provide their service to the company.
This group main purpose to enjoying and
having food and beverages.
These activities are based on special purpose
like family functions, festivals, parties etc.
This activity also based on advanced booking
In the conference group the ' service On a plate
provide their services in meetings, and official
and formal events where the organization
discuss their firm related problems. And the
catering provide their services like food, break
fast, sneaks and drinks, coffee etc.
This group purpose is official training and
business activities.
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like of occasions and party to advance book
resort and hotel.
Is process is not required particular
accommodations.
To increased more enjoyment the group
adopts the 'catering service which is provided
by the 'service on a plate'.
This group activities are nit based in seasonal
its based on company requirements.
In the hospitality the banqueting and conference are moist important part of industry and
the 'service On a plate ' provide on those group catering services. The banqueting group are only
related to the family persons and its required a catering service in the organization. Conference
group is professionals and official group which require lesser staff.
1.2 Factors that influence development:
In the hospitality industry many factors that influence the industry some help to improve
their activity and some affects to their functionality like. In the banqueting group the those
factors impact sin their functionality like
Environmental factors- Impacts on banqueting group on environmental factors licensing laws
like the people are not take legal permission for the alcohol uses, and loud sounds in functions
late nights parties on bar and pub. And impacts on conference group by the environmental
factors which covered like conference will run in to much crowed and traffic sound so they need
proper traffic control management.
Social factors- This impacts on the banqueting group which is considerations like the food and
diet is not stable according to family and friends. And In the conference group the social factor
impact on their company social service like they provide free food which some time better and
some time is not good for others (Kosmieja and Paslawski 2016).
Political factors- This factor impact the banqueting group there are several protocol rules such
as addressing people, sitting on panel as well the rules for using flag, and those types of
protocols should under considerations. Sometime provide free meal is also criteria for
promotions of the industry in conference group.
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Technological factors- the hospitality ficus on the technological development because Morden
world are depends on the technology. In this factor banqueting group have impacts on lighting,
sound system and especial equipment like in the family function too many lights and other
decoration are present and also have loud sound which place going to people attractions. In the
conference area the official meeting and formal vents have proper lights decoration which is
impact going to attractive meeting and events of office.
Economic factors- in the economic many factors are focus on to concerning and the influencing
factor is the economic conditions of the country. And the industry development will hempen as
the budget target of the industry. The development of any type that most concentrate and the
influence factor is the economic conditions of the country.
TASK 2
2.1 Strategic and operational issues involved in effective management:
In the hospitality industry banqueting and conference industry face many strategic and
operational issues which effects management. The team which organize plan for implement in
hospitality industry should focus some issues which timely updates in the industry and those are
discussed below-
 Health and safety- that issues related to the employees and family members heath and
safety they should aware about which events and function they attend where all the heath
safety monitor 24 hours in day because it most sensitive issue (Rahimi, 2017).
 Pricing and packaging- this issue focus on the product pricing and packaging like any
function and events organizations and family should be aware about the packaging
product and their price as well.
 Documentation and booking dairy- the booking include the conference time, date room
numbers, space and numbers of participate. And all the meeting and functions dates
contend in booking dairy and maintained correctly.
 Communication factors- the communication issue is most important issue in the
conference. It about the communication with employees to employees and company to
company must be clear and manageable and the operational issues are included the
effectiveness management and they try to improve the communication between their
parties.
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 Implementation and evaluation- the implementation issue occur when where the
employees are maintained their work properly and also maintain their performance which
impacts gone to the company profile and they try improved better work.
 Food production strategies- the food facility is must crucial and sensitive issue for every
one. The conference and banqueting industry maintained their food quality with standard
manners (Yang and et.al., 2016).
 Database management- the conference and banqueting industry always manage their data
in different purpose. And they also should take feedback from the participants. The
conference and banqueting manage and record all the data industry and also allowed
people are record on those function and conference which is occurred by the both
industry.
 Record keeping- the conference industry always keep managing all the record of all
conference which they handled in the industry. The conference industry also notice each
conference have what topics are occurs and never repeated in other conference so they
also mention on record to which topic and which debate are in conference with date.
2.2 Performance and quality review techniques used by the Conference and banqueting industry:
The performance and quality techniques use by the concentrate and banqueting industry
is the very employees and family members wants their industry performance are better and
quality based. The employees are maintained conference quality and performance like in the
conference employees are ensured all the services and facilitate are keep manageable and all the
food and sneaks service are also manageable for the conference and employees are performed
their topic which in clear subject which is easy to understood by everyone (Chibili, 2017). The
employees are managed all the presentable service like chairs and all amenities are places on
their exact places and they try new technological procedure to make conference more attractive
like they used projector for understand all the subject by the employees and also understood by
clients. In the conference industry the most thing which is properly managed which is catering
service like in conference coffee and lunch are places with fresh food and also present with
presentable techniques like with decorated food.
Apart from that in banqueting industry family members are ensured each and very quality
service which is for guest like food, room service, transportation service etc. all those are crucial
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in the industry like in hospitality industry employees are provided the best service to their
customers just like that bin banqueting industry for the personal events the family members and
appointed employees are able to serve their service to the guest like. Rooms have proper
amenities like bathroom have proper water facility and bathroom is separated to the room. A one
employee are appointed to one room which serve their services to 24 hours in day. In banqueting
industry include may function which is personal and family members are ensured catering and
every service have good quality for the guest (Pantelidis, 2018). The most thing which ensure in
the banqueting industry which is food quality and these things by any industry because its very
sensitive issue in banqueting and any other industry. The main techniques in banqueting industry
use in family function which is sound and food and one most things which is in banqueting
industry is advanced booking for the functions because it very crucial thing in industry for the
guest facility.
3.1 Food production systems and styles in conference or banquet:
In the conference and banqueting industry are had a good deal of food production system
and styles are available and such as -
 Dry- heat cooking method - in this cooking method's food are grilling, roasting, broiling,
pan fry and deep-fat frying.
 Moist-gets cooking method- In this food have cooked in 140 F to a 212 F and with
moisture like water, stick wine etc.
 Conventional method – This food method include boiling food which only include
esteeming method (Boddy and et.al., 2018).
 Cook freeze production method- In this food method meals are frozen to -20% in a
central kitchen.
 Cook- chill production method- This method food are chilling and storage at controlled
temperature.
In all above method food are different method and the test is also different and in conference and
banqueting industry people order food according for the menu. In the conference and banqueting
industry include several styles of food and beverages and those are discussed below-
 English styles
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 French styles
 buffer service style
 Russian style etc.
All the style and methods of food production In conference and banqueting are included those
types of service. But its depend on the conference which food hey offer to the production
department. Mainly the production system in conference and banqueting industry depends on
their size and scope of the organisation it also depends on organisation scope management. The
various food style are offers in office and the conference hall or the family function which
according to the employees test an also according for the organizational test. Mainly the food
items are different types in the banqueting industry like in marriage function different food style
are occurred in the functions which I offer for the guest and family members and in the
conference hall any food items and food styles are present in a meeting for special client and also
present for the client test. This is also techniques for promotion in industry. In the banqueting
industry many food types of food service offered to the client and some conference have motive
to promote their company food items like soft drink and special countries' food which is unique
and never occurred in any places.
3.2 Factors to consider when organising an off-site conference or banquet:
Coverd in PPT
3.3 Menu planning considerations for conference and banqueting events:
Coverd in PPT
4.1 Ergonomic considerations for conference or banquet:
Coverd in PPT
CONCLUSION
In this above report, the report concluded about the conference and banqueting
management in hospitality industry. It concludes how conference and banqueting industry
contribute in the hospitality industry and size and scope of the conference and banqueting group
and various factors affects the groups considerations and the various food production and style
are occurred in food industry.
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REFERENCE
Books and Journals
Davis, B., and et.al., 2018. Food and beverage management. Routledge.
Marais, M.,and et.al., 2017. Critical success factors of a business tourism destination: Supply
side analysis. Acta Commercii. 17(1). pp.1-12.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
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.
Yang, S., and et.al., 2016, January. Discussing on Management Accounting. In International
Conference on Accounting and Finance (AT). Proceedings (p. 5). Global Science and
Technology Forum.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management.4(1). p.5469.
Boddy, D., McCalman, J. and Buchanan, D.A. eds., 2018. The new management challenge:
Information systems for improved performance. Routledge.
Yaduma, N., and et.al., 2015. Performance, labour flexibility and migrant workers in hotels: An
establishment and departmental level analysis. International Journal of Hospitality
Management.50.pp.94-104.
Hwang, S.N. and Chang, T.Y., 2016. Formulating management strategy for international tourist
hotel using DEA. In Data Envelopment Analysis (pp. 289-316). Springer, Boston, MA.
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