Conference and Banqueting Management Factors

Conference and Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Size and scope of the conference and banqueting industry in the UK...................................3
1.2 Factors that have influenced the development of conference and banqueting industry........4
TASK 2............................................................................................................................................5
2.1 Key strategic as well as operational issues involved within effectual management..............5
2.2 Discussion on performance & quality review techniques......................................................6
Task 2...............................................................................................................................................7
Covered in PowerPoint Presentation ..........................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Conference and banquets halls are crucial part of hospitality industry as they have made
large contribution in terms of income in this sector. For all this, organisations who serves within
this industry, it is necessary for them to manage their business accordingly so that need of
customers can be maximised in terms of sales as well as profits (Berners, 2018). If quality
services are provided by them then it will lead to have affirmative results. For this organisations
need to make sure that they have appropriate policies and strategies to carry out their activities.
This report is based on Service on a plate, a catering company who renders their services for
banqueting, conferences, events and even for local contracts with larger organisations. This
report will cover nature of conferences & banqueting sector, factors which impact this sector,
key strategies and operational issues that are involved within effectual management of this
sector. Along with this food production, service system and ergonomic services are also taken
into consideration.
TASK 1
1.1 Size and scope of the conference and banqueting industry in the UK
Conference and banqueting is active part of hospitality industry which provides various
types of services to their customers through which profitability of organisation can be enhanced
by satisfying needs of customers (Chibili, 2017). The Service on a plate is planning to launch an
event. The plan is build up to amplify revenues by expansion of business. Within UK there exists
almost 6650 conferences and banqueting venues which renders their services with other brands
present within market. A report has to be prepared by evaluation of certain factors within
conference and banqueting sector.
In hospitality industry, this business comes from restaurants, motels, hotels, conference &
banquet halls, etc. Overall profitability of this sector can be enhanced continuously to attain high

revenues. As Service on a plate is planning this event to maximise their profits, for this effectual
strategies are needed to ensure growth of business. This industry has contributed almost 39.1
million pounds in the national income of UK in year 2013. Currently the industry is growing
rapidly and according to a research the sector has recorded a growth of 6% in year 2018. Total
turnover of the industry in year 2015 was 86 billion pound, in year 2016 it was 92 billion pound,
in 2017 it was 98 billion pound and in 2018 it has crossed 100 billion pound (Growth of
conferencing and banqueting industry, 2018).
Size of conference and banqueting industry: The size of industry is medium as it is
part of hospitality sector. Size of conferences and banqueting is taken as medium as there exist
end number of businesses which are crucial part of this industry. These businesses are hotels,
restaurants, airlines and all of them are larger than conference and banqueting sector hence its
size is medium (Davis and et.al., 2018).
Scope of conference and banqueting industry: The scope of industry is large as it
renders various kinds of services which comprises of events, conferences, etc. Hospitality sector
includes events, banquet halls and conference halls.
1.2 Factors that have influenced the development of conference and banqueting industry
Conference and banqueting industry is continuously evolving which leads to existence of
internal as well as external factors which hamper performance of business. This industry is
rapidly growing and reason behind this is that this industry is continuously increasing. The other
reason can be that people have become more social due to which they carry out events regularly
which leads this sector to grow rapidly. For organisations like Service on a plate, it is crucial to
evaluate those factors and analyse their impact so that negative impact of those can be eliminated
(Do Le, 2017). For this Pestle analysis can be used, it is illustrated below:
Political: They comprises of factors which are imposed by political parties or
government of particular country. These factors create a strong impact on business of Service on
a plate. Government has made policies for number of people they can accumulate and the
business or firm cannot have more than this. Thus, Service on a plate needs to follow these
instructions so that their business activities are not hampered and they can carry out their
operations in an appropriate manner.
Economic: These factors comprises of interest rates, deflation, inflation rates, disposable
income, etc. Organisations need to take into consideration these factors as they creates a long

term impact on their operations. As these factors creates a strong impact on buying powers of
individuals (Inkson and Minnaert, 2018).
Social: They comprises of factors such as education level, taste, preferences, age and
cultural trends of customers who make use of services which are furnished by firms. As people
are social at present scenario, they like to spend their quality time with friends and family. With
respect to this, as Service on a plate is rendering their services in UK they need to take into
consideration interest of people, their health and safety while conducting their operations as well
as societal norms and hierarch (Kosmieja and Paslawski, 2016).
Technological: Advancement within innovation, research and technology are crucial
factors which will be responsible for attracting customers. Within United Kingdom, people are
more open towards technology. In this case, organisations can make use of advancements within
technology through which they can attain required results. This can differentiate them from
major competitors within market. Service on a plate can make use of technology while they are
carrying out their operations.
Legal: Present as well as future legislations of government forms an integral part of legal
factors. All these affect the business and ways in which they operate their services when they do
not follow those rules & regulations given by government. Service on a plate must ensure the
legislations which are being furnished by government of UK like employment legislations,
health & safety, trade regulations, etc. (McCallaghan, 2015).
Environmental: These factors denotes the impact which is created on surrounding
environment and on ecological aspects. With enhancement of corporate sustainability
responsibility this element has became crucial. This factor comprises of carbon footprint,
recycling procedures, climate, sustainability and waste disposal. In this Service on a plate need
to make effectual use of waste management so that any kind negative impact is not created on
environment.
All the factors which have been presented above create a strong impact on the way in
which conference and banqueting industry carry out their operations.

TASK 2
2.1 Key strategic as well as operational issues involved within effectual management
Effective management within organisation is very crucial as it aids to carry out business
operations in appropriate manner as well as formulate strategies accordingly (Park and et.al.,
2016). While launching conference and banquet event management of Service on a plate must
manage their launch in an effective manner by which they can attain their desired goals. There
exists certain issue which takes place and influences management of organisation. They are
described below:
Strategic issues:
 Lack or training: It is a crucial issue which influences operations of Service on a plate
as if employees are not trained and skilled then this leads to negative impact on
accomplishment of needs of customers (Rahimi, 2017). It is crucial to have provided
appropriate training to employees by which tasks can be carried in appropriate manner.
 Improper decisions: This is the other major issue which affects profitability of
organisation. A wrong decision will lead to failure of entire business. If the management
of Service on a plate do not takes effective decision, then negative impact will be created
on profits as well as revenue. Lack of appropriate infrastructure: It is major concern as they do not have adequate
room design and seating plans which creates confusion as well as do not seems impelling.
Service on a plate needs to focus on interiors as it wont be able to attract more number of
customers.
Operational issues:
 Inappropriate execution of operational activities: Operational activities that are
associated with business implementation are carried out. If these operations are not
carried out by employees of Service on a plate in appropriate manner then it will lead to
decrease in interest of customers and they will not opt for services provided by them
(Seal and Mattimoe, 2017).
 Booking Diary: If appropriate management is not carried out then it will not be possible
to carry out operations of business and other functions in an effectual manner. When
event is not managed by Service on a plate in adequate manner then people will not hire

them to organise an event for them again, this will create a negative image of catering
services which are being offered by them.
All these issues which have been described above will lead to affect operational efficiency of
Service on a plate, therefore it is necessary to have adequate resources and manage in them in
required way. This will lead to incline in their services rather than decline.
2.2 Discussion on performance & quality review techniques.
For all the firms who execute their operations within hospitality industry, it is crucial to
review quality as well as performance (Sweaney, 2014). This will aid them to carry out
alterations and modifications as per requirements of customers. As Service on a plate is essential
part of this industry, management needs to have feedback from their customers by which they
can enhance attributes and presentation of services.
Importance of delivering quality:
 It is crucial for Service on a plate to deliver their customers quality services by which
they can gain their trust as well as retain them.
 Profitability entirely depends on services which are furnished by an organisation like if
good quality is served then it will have significant impact on their revenues.
 If Service on a plate is furnishing effectual services and goods to clients then they can
acquire large number of customers (Venske, 2018).
For this following techniques can be used by which performance as well as quality can be
reviewed:
Client and guest evaluation techniques: In this method, employees of Service on a
plate can have reviews from their clients so that they can carry out modifications with respect to
future aspects. This is used to solve problems which are being faced by customers.
Venue appraisal: In this technique, operational activities are analysed and are
manipulated as per the requirements of guests within event.
Profit realisation: By evaluation of profits with respect to events, management of
Service on a plate can evaluate the profits with respect to upcoming events. It can guide
managers to have appropriate strategies through which profit can be enhanced (Wood, 2017).
Closed loop evaluation: This technique is basically used for formulation of goals,
objectives and aims for attaining them in future.

All these methods can be used by Service on a plate to review performance and quality of
services.
Task 2
Covered in PowerPoint Presentation
CONCLUSION
From above report, it can be concluded that conference and banqueting sector is major part
within hospitality industry. It contributes high amount in overall income of country. For all the
business entities that are carrying out their operations in this industry, it is mandatory for them to
furnish quality services to their customers so that high revenues and profits can be attained.
Within UK, Conference and banqueting sector is developing continuously which aids economy
to grow. This industry has wider scope as they are responsible for conducting business meeting
meetings, social affairs, functions, etc.

REFERENCES
Books and Journals:
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
senior management.
Inkson, C. and Minnaert, L., 2018. Tourism management: An introduction. Sage.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
McCallaghan, W. A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
Park, S. and et.al., 2016. Demand fluctuations, labour flexibility and productivity. Annals of
Tourism Research. 59. pp.93-112.
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. 21. p.260.
Sweaney, K., 2014. The place to be. Australasian Leisure Management. (103). p.42.
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.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
Online
Growth of conferencing and banqueting industry. 2018. [Online]. Available through:
<http://www.conference-news.co.uk/news/hospitality-sector-generate-ps100bn-2018-
industry-growth-6>