Conference and Banqueting Management: A Comprehensive Analysis Report

This report provides a comprehensive analysis of the conference and banqueting sector, focusing on the UK market. It explores the nature and size of the industry, including its economic contribution and growth trends. The report delves into factors affecting industry development, such as political, economic, social, technological, and ecological influences. Strategic and operational issues in event management are examined, encompassing venue diversity, planning techniques, performance, quality, and etiquette. Various performance and quality review techniques are discussed, including internal and external monitoring methods. Furthermore, the report assesses different food production systems, styles, and service styles suitable for conference and banqueting events, providing insights into menu planning and customer satisfaction. The report is based on the case study of Service on a Plate.

Conference and
Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Nature and size of the conference and banqueting sector.....................................................1
1.2 Factors which can affect its development.............................................................................2
TASK 2 ...........................................................................................................................................3
2.1 Strategic and operation issues in managing an event............................................................3
2.2 Evaluation of the performance and quality review techniques.............................................4
TASK 3............................................................................................................................................5
3.1 Suitability of a range of food production systems and styles and food and beverage service
styles............................................................................................................................................5
3.2 Covered in PPT.....................................................................................................................6
3.3 Covered in PPT.....................................................................................................................6
4.1 Covered in PPT.....................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
The banquet and conference industry is one of the fastest growing industry in the
business sector. In this modern era different multinational organisation and public sector are
organising various events and for achieving success they need expert who will effectively
perform all the operations. Conference is the activity related with gathering people in order to
make them aware about the services and on the other side banquet is a place where family
gathers for an event. In the banqueting industry there are attractive posters designed in order to
gain attention of customers (Bladen and et. al., 2012). The undermentioned report is based on
Service On A Plate and they are providing catering services to people all around UK. The report
covers nature and scope of banquet sector, operational and strategic issues in planning. Event
Manager should have effective skill and capability in order to organise events.
TASK 1
1.1 Nature and size of the conference and banqueting sector
The functions of banquet and conferencing is wider as they are covering various aspects.
In UK there are different meeting organised by people in their daily schedule. The important
factor for event manager is linked with developing feasible projects and activities in order to
make the event successful. Events are organised in order to satisfy all the guest by organising
activities which are beneficial for them. There are various business who are booking banquet
halls in order to organise conference and meetings (Bouchon, Hussain and Konar, 2017). In UK,
over 46000 hotels are involved in conference and banqueting arrangements; it comprises hotels,
pubs, clubs, take away, motels and restaurants.
The conferencing and banquet industry in United Kingdom are contributing $56 million
in the overall growth and development of economy. In the present time there are 27000 event
business are running and they are contributing towards more then $4000 million income index.
There are more then 2.0 billion programmes organised in UK in the year 2017. This is one of the
fastest growing industry and they are rapidly growing by 6% every year. The event manager is
having the responsibility of organising various events. On the basis of the scope and size the
meetings and conference are classified under three division which is evaluated below as:
Major events – These events are organised in order to attract customers at a single place
as their events are performed at vast business areas and they are gathering large number of
people over there.
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Hallmark events – These events are organised only once in the financial year and they
are attracting large number of customers. The events are mainly focused towards making
business operations executed in effective and planned manner (Deng, 2012).
Mega events – The events are organised in order to enhance the overall profitability
index by giving proper information to the clients about the events.
1.2 Factors which can affect its development
In this over dynamic environment, there is diverse range of elements which can affect
growth and development of conference and banqueting industry. It is essential for management
to determine all factors thus to take imperative business decisions. Below is defined several
factors which can influence conference and banqueting industries, such as: - Political factors- The political aspects are also an important issue while executing
business operations. If the condition of UK economy are not suitable then there will not
be any conferencing activity organised (Kitchin, 2011). If there are changes in the plans
and policies of government then it will directly impact on banquet industry. Economical factors – The business activities are enhanced by the GDP ratios in the
economy and also the present economic conditions. The economic activities consist of
exchange rates in economy, government spending and Balance of Payments which are
affecting operations of banquet industry. Social factors – As there are changes at market place so customers needs and wants are
changing rapidly. Their values and beliefs has a vast impact conference and banqueting
industry, for example- if staff members served non-vegetarian food to vegetarian people;
it which must hurt their religions. In this manner, administrative conference and
banqueting halls should consider social aspects while organising any event. Technological factors – In this competitive aura, business entities want to go global by
applying new and innovative techniques in their procedures. Instant changes in
production tools and techniques might also hinder conference and banqueting sector.
Acquisition of new and innovative techniques helps companies to deliver qualitative
services and retain numerous customers for long run (Li and et. al., 2013). New tools can
adjust functional activities of an event in a systematic manner.
 Ecological factors – There are several environmental issues, waste management,
corporate social responsibilities etc. which might be hampered working activities and
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processes. In present scenario, UK government is also concerned towards environmental
preservation and green products. Thus firms should apply ecological and green policies in
its organisational structure.
TASK 2
2.1 Strategic and operation issues in managing an event
Conference and banqueting industry is become one of the largest sector in UK which
enables to generate higher revenues and income for the nation. While conducting or managing an
event different issues are being occurred while conducting conference and events, such are stated
as under: -
Strategic issues
 Diversity of venues – It involves that conference centres need to involves certain specific
conference and banqueting facilities in hotels, diverse functional leisure centres,
appropriate venues, locations as well as further services which are required. Thus, due to
diverse venue and their attractiveness can be a bing strategic issue for conference and
banqueting industry (Marais, du Plessis and Saayman, 2017).
 Planning techniques – There are various planning technique, like – decision making,
critical path analysis, information gathering, design consideration, budget projection,
licensing law implications and health and safety legislation; if all these aspects are not
being considered than it can affect services and planning activities of conference
management.
Operational issues
 Performance and quality – If the quality of services or facilities which are being offered
by hospitality industry, is not appropriate and cannot meet market trends then it can
reduces customers' interest.
 Operational challenges: These include the safety measures, rising cost and procurement
efficiency, quality management of the large events and inadequate infrastructure
facilities. The issues for room space, extra vacancy or back to back conference.
 Etiquette and protocol issues – It encompasses with issues like – business cards, menu
and table cards, recognition of honoured guests, seating arrangements, place, precedence
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and cross cultural fundamental and so on operational issues can affect effectiveness of
conference and banqueting industry.
 Permission and compliance requirements: It comprises the issues which are associated
with getting permission and compliance needs. It is required from the viewpoint of safety
and security as well as government policies. Permission can be in form of written.
2.2 Evaluation of the performance and quality review techniques
In order to cope all issues it is essential for management to determine several
performance and quality review techniques in order to accomplish an effective and successful
event. In addition, management of “Service on a plate” performs several strategic and
operational activities, specially in context to premises and structures, such as – catering and
distributing, security, health and well-being, building and ground maintenance etc. Thus, to
monitor all these activities is critical cause it lays down points of improvements. Following is
defined two techniques of performance and quality reviews such as -
Internal monitoring -
 Customer questionnaires – Its a most common and effective technique that can be applied
by conference and banqueting industry. In which, management forms various questions
and ask them to customers answer after competition of event. Later, the data is analysed
and send to associated department in order to make necessary improvements.
 Face to face feedback – This can be done by managers and other staff members; its an
informal way of getting customer' feedback. Such kind of method is time and cost
effective which supports to check the degree of customer satisfaction.
 Focus group – Its a set of people which is chosen to collect information. In focus groups,
clients provides best and reliable information to management and helps to know real
experience of people.
 Management information – It is associated with past data or information that can be
adopted by management in order to render effective services to customers. For this, a
base is to be managed thus to improve information and knowledge.
External monitoring
 External survey – Under this method, experts or professionals are hired thus to gather
feedback and data from guests.
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 Secondary data – In this method, information can be achieved through assessing
customers' trends which aids management of banquet hall to render services accordingly.
Generally, secondary data can gathered through company's website and annual reports.
These quality and performance review techniques or methods enables staff members of
banqueting industry to boost up the quality of services as per customers' demands. It is
fundamental for staying alive in this dynamic business world and retain buyers for long run.
TASK 3
3.1 Suitability of a range of food production systems and styles and food and beverage service
styles
Providing right and efficient menu can put a vast impact upon customers; thus it is
suggested to event organisers to ensure about the food which is providing by them must carry out
right combination of vegetarian and non-vegetarian ingredients. Although, food should be
delivered as per the time, occasion and function. But certain aspects can influence criteria of
food selection and manufacturing system, i.e. degree of event and contract type.
Food production system encompasses three major parts, such as -
 Input – This includes the different ingredients, machinery, material and items that will
enter the system
 Process– This involves different things that goes to the input procedures and changes it
into the output
 Output– This involves the finished food product.
It involves all the factors like infrastructure and processes that are involved in making the
food arrangements for an event. It also involves the consumption and later the disposal of food.
Apart from this, it is essential for managers of “Service on a plate” to chose to best menu for
customers so as to deliver them effective food services. Following is defined various food
services and styles in menu of conference and banqueting management companies, such as -
Hand service In thus, guests are seated and there is available one serve for two
people. All guests are served on table preciously at the same time.
Food are pre-plated and it filled with dome covers.
Vending In this, guests get food in forms of automatic services. There are
vending machines which can be installed in a conference or
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events. There is less requirements of waiters (Pavlović, 2014).
Plated (American) service Foods and beverages served from the right and used dishes and
utensils are removed . Plated American is most efficient,
common, functional and economical type of food servicing.
Buffet service Here, guests get plates from the stack and go buffet corner to take
food. Here, foods and beverages are kept in casseroles and people
are allowed to serve themselves.
Russian services Usually, food is roast is presented to the host, then taken back to
the side station by the service staff, which is then served to the
guests. Not a popular style of service.
English service In this, presentation of food for guest by staff members of
restaurant, i.e. from the food platter with the assistance of a
service gear.
3.2 Covered in PPT
3.3 Covered in PPT
4.1 Covered in PPT
CONCLUSION
As per the above discussion, it get comprehend that conference and banqueting
management is gaining high growth and momentum. It is essential for organisations to make
proper arrangements and adequate planning as per the changing trends in market so as to satisfy
customers' needs. In addition to this, conference and banqueting management is a big contributor
for UK economy. Apart from this, in order to make a successful events performance and quality
reviews are critical which have to be managed properly.
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REFERENCES
Books and Journal
Bladen, C. and et. al., 2012. Events management: An introduction. Routledge.
Bouchon, F., Hussain, K. and Konar, R., 2017. EVENT MANAGEMENT EDUCATION AND
EVENT INDUSTRY: A CASE OF MALAYSIA. MOJEM: Malaysian Online Journal
of Educational Management. 3(1). pp.1-17.
Deng, Y., 2012. Shaping mega-event flagships: a case study of Expo Center of Expo 2010
Shanghai, China. Facilities. 30(13/14). pp.590-610.
Kitchin, P., 2011. Planning and managing the stadium experience. Managing Sport Business: An
Introduction. pp.350-66.
Li, L. and et. al., 2013. Learning about managing the business in the hospitality industry. Human
Resource Development Quarterly. 24(4). pp.525-559.
Marais, M., du Plessis, E. and Saayman, M., 2017. Critical success factors of a business tourism
destination: Supply side analysis. Acta Commercii. 17(1). pp.1-12.
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.
Rogers, T., 2013. Conferences and Conventions 3rd edition: A Global Industry. Routledge.
Roy, S. K. and Pyne, P., 2011. Managerial Accounting in the Hospitality Industry—An
Overview. Management Accountant-New Delhi. 46(9). p.750.
Stephenson, M. L., 2014. Deciphering ‘Islamic hospitality’: Developments, challenges and
opportunities. Tourism Management. 40. pp.155-164.
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