[PDF] Conference and Banqueting Management | Assignment

Conference and banqueting
Management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
Task 1...............................................................................................................................................1
1.1 Size and Scope of conference and banqueting industry in UK........................................1
1.2 Factors influences on developments of conference and banqueting................................2
1.3 Key strategic and operational issues involved in effective management of given
conference and banquet..........................................................................................................3
1.4 Performance and quality review techniques used by conference and banqueting industry.
................................................................................................................................................4
Task 2...............................................................................................................................................5
Covered in PPT.....................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Conference and banqueting industry are the great source of revenue for the hospitality
sector. “Service On A Plate” is a catering company which provides catering services for the
conferences, events and banqueting services. The company also takes local contracts with the
large organizations (Bellary and et.al., 2019). The report will be based on the planning,
organizing and implementation of a conference or banqueting event as per the requirements of
client and within an agreed budget. Nature, size and scope of the conference and banqueting
industry within the UK will be explained in the report. Factors influencing the development of
this sector will be also discussed in the report. Various key strategical and operational issues
involved in the planning and effective management of conference event will be discussed.
Further in the report, performance and quality review techniques are also explained briefly.
Task 1
1.1 Size and Scope of conference and banqueting industry in UK
Conference refers to any professional event or programme which is organized for
corporate companies. Whereas, banqueting may be organized for individual and personal
specific, family specific and may be for corporate specific. The stress of banqueting events is on
food and beverages, whereas, in case of conference events, stress is on technological factors,
tools and equipments. In the case of banqueting events, higher number of staff is required for
managing activities and serving people (Berners, 2018). And in case of conference events, less
staff is required for serving attendees. In the business and corporate conference events, generally
accommodation facility is also provided whereas, in case of banqueting events, accommodation
facility is generally not required.
Size of the Conference and Banqueting Sector in the UK
Venue can be defined as the place wherein some event takes place such as conference,
banqueting, banquet or even any sports competition. Conference and banqueting events are
generally organized at different venues as per the requirements of client. There are more than
25000 businesses working in the conference and banqueting sector and it includes event
organizers, destination marketing companies, event venues, destination management
organizations, exhibition contractors, event management and production companies, transport
operators, speciality caterers, telecommunications and IT company, event insurance specialist
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and various others. More than 1.3 million business events are held in the UK yearly (An
Introduction To The UK Event Industry In Numbers. 2019).
Scope of the Conference and Banqueting Sector in the UK
This sector is commonly known as the MICE and its stands for Meeting, Incentives,
Conferences and Exhibitions. It also includes catering, conferences events and banqueting. The
conference and banqueting industry is immense and is growing at rapid pace (Bhise, 2016). The
conference and banqueting sector has great significance and scope for development in the UK
and also around the worldwide. Scope of conference and banqueting sector is quite big and there
are various business sectors link with it such as hotels, restaurants, clubs, resorts, takeaway etc.
1.2 Factors influences on developments of conference and banqueting
There are many factors influenced development of conference and banqueting which
involves political, economic, social, and technological and environmental in the UK.
Political Factors:
It involves political stableness, taxation policy, trade restriction which affects on overall
the business (Bouchon, Hussain and Konar, 2017). These kinds of contents have direct
consequences of conference and banqueting which is essential maintain healthy governmental
connections with focusing party leader for goodwill of business. This factor influences on the
consumer satisfaction towards the overall the company.
Economic Factors:
It involves interest rate, exchange rate, disposable income of consumers which influence
on overall the business. Economic aspects have considerable control about the modes of firm
does business and commercial they are. This kinds influences on “Service on A Plate” while
conducting the events. This factor influences on the consumer satisfaction towards the overall the
company.
Social Factors:
It involves culture, value, taste and preferences, ethics which influences on overall the
business (Getz and Page, 2016). Therefore, company needs to focus on provide the goods and
services according to the consumer culture and values in relation to conduct the events and
meetings by “Service on A Plate”. This factor influences on the consumer satisfaction towards
the overall the company.
Technological Factors:
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It includes utilization of technology which is highly day to day to attain success in
competitive market updated technology needs to use. The faster modification in technology
influences conference and banqueting sectors and fresh services can be given by that (Idris and
Naqshbandi, 2019). This kinds influences on “Service on A Plate” while conducting the events.
Environmental Factors:
It involves climate and weather changes which influences on the overall the business.
These factors are influenced when having adverse impact on conference and banqueting
industry. These kinds of factors also influenced on events and meetings that conduct by “Service
on A Plate”. This factor influences on the consumer satisfaction towards the overall the
company.
Legal Factors:
It involves employment legislation, health and safety, consumer rights which are
influenced on overall the business (Kasakow, Menck and Aurich, 2016). These kinds of factors
influence on operations of “Service on A Plate” while conducting the events. This factor
influences on the consumer satisfaction towards the overall the company.
1.3 Key strategic and operational issues involved in effective management of given conference
and banquet
There are many strategic and operational issues that aids in doing effective management
of “Service on A Plate”. They have to develop quality of facilities with specific time for earning
money (Moutinho and Vargas-Sanchez, eds., 2018). If they are utilized the proper and relevant
strategies, so that this can aid in increasing operational standards and attain success in the
marketplace.
Pricing and packaging:
It is the critical issue which involve in effective management of given conference and
banquet that is “Service on A Plate”. If the company want to accomplish the targets, so that they
try to select packaging of goods and services involved in banquet and conferences (Owusu-
Mintah and Dacosta, 2017). All goods and services can be appropriate designing and also
decorate the venue that can aids in improving value of delivery to customers. This factor
influences on the consumer satisfaction towards the overall the company.
Marketing Consideration:
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It is the main issue which influences of management of conference and banquet. It
involves targeting and selling, product placement etc. Therefore, “Service on A Plate” needs to
determine all the factors for effective management of conference and banquet. These kinds of
factors attract the number of consumers towards the services and products of selected company.
This factor influences on the consumer satisfaction towards the overall the company.
Legal Consideration:
It is the critical issue that influences of management of given conference and banquet. It
involves health and safety regulations, hygiene regulations. Thus, “Service on A Plate” needs to
focus on following these kinds of legislations while conducting the events and meetings (Patel,
2017). These kinds of factors attract the number of consumers towards the services and products
of selected company.
1.4 Performance and quality review techniques used by conference and banqueting industry.
Performance and quality are essential aspects of each and every conferences and
banquet which are conducted different events and business meetings (Sadd and Musikavanhu,
2018). There are different techniques of review of performance and quality which are followed
by “Service on A Plate” while conducting the events in effective manner. These techniques are
such as follows:
Consumer Evaluation:
It is the necessary to evaluate the consumers during the events and meetings. Therefore,
“Service on A Plate” needs to evaluate and review the consumer feedback towards the events
and meetings. Also, selected conferences and banquet needs to reply the positive and negative
feedback in relation to performance and quality of the events.
Closed Loop Method:
It is the formal business intelligence procedure intended to set the business objectives,
observe development, assess impact or usefulness and then realign goals (Yadegaridehkordi and
et.al., 2018). It becomes real time procedure when information is gathered and evaluated
constantly. This can aid to improve the performance and quality of events which conducted by
“Service on A Plate”.
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Task 2
Covered in PPT
CONCLUSION
It can be concluded from the above presented report that conference and banqueting
industry has great potential in the UK and around the worldwide. The report has done the
discussion about nature, scope and size in the UK and it can be concluded that this sector has
great profitability. Furthermore, study can be discussed that different techniques which aid to
performance and quality review utilized by conferences and banquet. It can be done explain
about the key strategic and operational issues involved in effective management of given
conference and banquet.
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REFERENCES
Books and Journal
Bellary, S. and et.al., 2019. Smarter Event Planning Using Cognitive Learning. U.S. Patent
Application 15/822.262.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Bhise, V. D., 2016. Ergonomics in the automotive design process. CRC Press.
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.
Getz, D. and Page, S., 2016. Event studies: Theory, research and policy for planned events.
Routledge.
Idris, F. and Naqshbandi, M. M., 2019. Exploring competitive priorities in the service sector:
evidence from India. International Journal of Quality and Service Sciences. 11(2).
pp.167-186.
Kasakow, G., Menck, N. and Aurich, J. C., 2016. Event-driven production planning and control
based on individual customer orders. Procedia CIRP. 57. pp.434-438.
Moutinho, L. and Vargas-Sanchez, A. eds., 2018. Strategic Management in Tourism, CABI
Tourism Texts. Cabi.
Owusu-Mintah, S. B. and Dacosta, F. D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Patel, M. T., 2017, February. Six Sigma in Service Organization–A Critical Review.
In Proceedings of International Conference on Emerging Trends in Mechanical
Engineering.
Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the
UK. Event Management. 22(2). pp.199-212.
Yadegaridehkordi, E. and et.al., 2018. Predicting determinants of hotel success and development
using Structural Equation Modelling (SEM)-ANFIS method. Tourism Management. 66.
pp.364-386.
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An Introduction To The UK Event Industry In Numbers. 2019. [Online]. Available through:
<https://www.eventbrite.co.uk/blog/academy/uk-event-industry-in-numbers-ds00/>
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