Conference and Banqueting Management Project

This project provides a comprehensive guide to the conference and banqueting industry, covering its size, scope, operational issues, performance review techniques, food production systems, service styles, and menu planning considerations. It is designed to equip hospitality students with practical knowledge and skills for success in this dynamic sector.

Conference And Banqueting
Management
(CBM)

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC1.1 Size And Scope Of The Conference And Banqueting Industry.................................1
AC1.2 Factors Influenced Its Development...........................................................................2
TASK 2............................................................................................................................................3
AC2.1 Assess The Key Strategic and Operational Issues .....................................................3
AC2.2 Performance And Quality Review Techniques...........................................................5
TASK 3............................................................................................................................................6
3.1 Evaluation Of The Suitability Of Food Production Systems & Styles And Food &
Beverage Service Styles.........................................................................................................6
3.2 Discussion on factors to consider at time of organizing an on-site conference and banquet.
................................................................................................................................................7
3.3 Define analysis of the key menu planning consideration for banquets and conference
events......................................................................................................................................7
TASK 4 ...........................................................................................................................................7
CONCLUSION ...............................................................................................................................7
REFERENCES ...............................................................................................................................8

INTRODUCTION
Conference and Banqueting industry comes under the hospitality industry. Conference
service is defined as formal business activities whereas the banqueting event is termed out as
personal celebration of the various occasions. The scope of banqueting and conference is to
deliver good services to customer by focusing mostly over food and beverage facilities (Berners,
2018). The present report is based on business activities of “Service on a Plate” company. This
industry deals in providing catering services for events, conference and banqueting etc. Report
will present the research into conference and banqueting sector of the hospitality industry,
consideration over size and scope of banqueting in UK, factors that can influence its
development, various performance and quality review techniques in this industry, range of food
production system and food beverage services styles. Moreover, presentation will be given by
considering topic as factors of organising an off-site conference, menu planning consideration
and ergonomic considerations etc.
TASK 11.1 Size And Scope Of The Conference And Banqueting Industry
In UK, Conference and Banqueting (CB) Industry is a globally growing industry with
events being held each days. This industry has generated huge revenue for the nation.
Conference and Banqueting industry is also known as MICE(Meetings, Incentives, Conferences
and Exhibitions) industry. There are so many businessmen or people who travel from one state or
city to another state or city for the purpose of attending meetings, events, conferences,
exhibitions. These events generate many benefits like tourism, employment, publicity and
economic growth. This industry is employing millions of people by giving them various kind of
jobs. This industry range from lavishing stylish five star hotels to the less stylish institutions such
as schools, offices, colleges etc.
This industry basically deals with so many events such as - Business meetings,
exhibitions, travels and tours, Festivals, trade fairs and cultural events, Community and outdoor
events, Entertainment, live music shows and concerts, Sports events, Charity and fundraising
programmes, Planning of parties, birthdays, wedding, lifetime achievements and other special
events and Planning of graduation ceremonies (Sadd and Musikavanhu, 2018).
This industry has major 2 broad heads -
1

11 BANQUETING SECTOR - Banquet refers to the service where large meal are served to
people who participate in the event. There are various types of Banquet, which are as
follows -
 BUFFET – It is the most common banquet in which variety of foods are served on the
table and guests serve themselves standing in buffet line.
 CAFETERIA – STYLE – In this type of Banquet, workers or servers serve dishes to the
guests from buffet line.
 PLATED – In this type of Banquet, servers brings plates (in which foods are already
decided) for the guests from the kitchen directly.
 PRE – SET - In this type, foods are already served in the plates and guests just need to
pick up the plates.11 CONFERENCE SECTOR – Conference refers to the meeting, where people gather and
discuss about a particular topic. There are various types of Conferences which are
mentioned below -
 Academic Conference – In this conference, academicians or scientists gather and talk
about research finding or when workshop is conducted.
 Business Conference – It is held for businessmen for the discussion of company or
industry.
◦ Trade Conference - This conference involves businessmen, public as well who is
influenced by the decisions of the businessmen (Popovic and Campbell, 2018,). 1.2
Factors Influenced Its Development
There are many factors such as Political Factors, Economic Factors, Socio-Cultural
Factors, Technological Factors and Environmental Factors which influence Conference and
Banqueting (CB) Industry's Development. These factors can be analysis through Pestle Analysis.
1. Political Factors – It is very important for CB industry to maintain strong and healthy
relations with the political parties because they can help the companies to enhance
goodwill by tell them to holding their events. Also, tax policy of UK government directly
impact the development of the industry. High tax rate impact the profitability of the
industry.
2. Economic Factors – Another industries' success and growth of nation lead to celebration
events which is hosted by CB Industry. Another industries' growth rates goes down, this
2

lead to holding more conferences and Industries' growth increases, this lead to events for
celebrations. Another economic factor such as inflation rates of UK affects the
development. High inflation rates impact the cost of businesses which also impact the
profitability of the industry. Budgets target also impact the industry. If budget is higher,
events will be lavishing which attract the customers towards industry.
3. Socio-Cultural Factors – Consumers behaviours, values, beliefs, cultures and education
level affect this industry. In UK, CB industry is considered as a bigger employer industry
and it is continuously becoming bigger by giving employment in UK. Also, age
dissemination, career attitudes, life style etc. impact the industry (Atkins and Bowler
2016). Thanks giving parties, birthday parties, Christmas parties etc. are held by this
industry. High the parties, higher the profits and development of industry.
4. Technological Factors – This factors plays an important role in the development of CB
industry and directly influence the industry. There are various technologies which is
being used in preparing of conferences and banquets which lead guests to enjoy the high
tech level of events. Also, there are various best software which is being used in solving
the issues related to this industry.
5. Legal Factors – There are various employment law such as Equality act, Health and
Safety act, Consumer Rights Act, National Minimum Wages Act, Company Act etc. that
impact the industry and help the industry to grow more. Also, Government guidelines
regarding health and safety, products safety, quality management, room layout liaison
with police, licensing rules etc. also impact the development of CB industry.
6. Environmental Factors – Environmental factors such as changing in climates, pollution
level etc. also impact the industry. Due to increase in pollution, this industry has started
producing eco-friendly and pleasant products. Changing in climates affects the
destination of events (Chibili, 2017).
TASK 2
AC2.1 Assess The Key Strategic and Operational Issues
There are various strategic and operational issues which impact the effective management
of the event. These issues are as follows -
3

1. Booking Diary – It is very important document which company should maintain. If
company won't maintain booking diary, this lead industrial departments and staffs to be
confused about the events like on which date and which event they are or will be going
to host. Also, which kind of events client wants. Who is the guests of the events etc.
These confusions create conflicts and badly impact the operations of the company.
2. Licensing Laws – Company should obtain the license for the permission of granting the
events. If company don't follow the rules mention in the licensing laws, this would lead
to cancellation of licensing. Moreover, for the good image of company and avoid the
disorganization of events, company must obtain the license according to the licensing
laws.
3. Health And Safety Legislation – Company must follow the health and safety legislation
which is essential for the company, customers and government. If company won't follow
this legislation, this can lead company to face legal as well as government actions. This
all lead to creation of bad image of the company and slowdown in the operations of the
company. Health and Safety At Work etc. Act 1974 must be follow by the company.
4. Cultural Guidelines – Company should know about the every cultural values and
guidelines. Because, every culture have their own tastes, foods, lifestyles, preferences
and customs. Thus, company should know about the culture, the client belongs to. After
that company should follow the customs and guidelines of that particular culture so that
client can be happy and satisfied from the company. This lead company to enhance the
brand image and gain loyal customers/clients.
5. Space Utilisation – Space is the biggest issue which is being faced by company.
Company must know the approximately number of guests coming into the event. So,
they can arrange the perfect area for the held of event. Too much space or lack of space,
both situations can create bad image and wastage of resources for the company.
6. Working Hours and Work Load – Event organizer have to work for long hours for the
arrangement of events. These long working hours put pressure on the organizer which
can lead to fluctuations and poor health of organizer/employee. This will increase the
employee turnover & costs and decrease in productivity and efficiency of the company
4

which cause in reduction in the profits (Challenges and solutions of the catering
industry, 2019).
AC2.2 Performance And Quality Review Techniques
The performance of company is dependent on the operations of the hospitality event. The
ethical and sincere conduction of the event requires active and efficient participation of human
resource. This will lead to increase in management of hospitality event which will give better
performance and results.
There are various quality review techniques which is adopted by the company. These
techniques are as follows -
1. Budget Review – There are so many operations which need funds. For the accurate
allocation of the funds, company makes budgets which should be reviewed on the daily
basis to ensure that resources are effectively utilized. It also controls the income and
expenditures related to the events. Budget review helps company to achieve economy in
production and management control by accurate fund allocation and accurate utilisation
of funds.
2. Food And Drink Review – Food and drink is an important part of event. If food and drink
is not good, this can lead to bad image of event whether the event is good or bad, It
doesn't matter at all to the company. Thus, company should review the taste and
preferences of guests in the context of food and drink. Also, this review involves the
fulfilment of the requirements of guests regarding food and drink.
3. Transport Review – This technique is very important for the company. Guests will be
coming from different destinations. The company should take care of the mode of the
transportation of theirs, so that they can plan about get them into the event effectively and
comfortably. Also, for the local guests, space of parking lot and traffic control policy
should be efficient.
4. Contingency Plan Review – Changes is unpredictable. Company cannot control the
changes, but company can make plan B in order to prevent from the negative impact of
the changes on the event. This plan B is known as Contingency Plan which should be
prepare by the company in order to manage the risks. Review of contingency plan helps
the company to avoid any kind of losses like financial loss, strategic failure, network
failure, operational failure etc.
5

5. Seating Plan Review – It is also known as Table Plan Review. Seating plan refers to the
instructions that determines where guests should take seats. It is done to avoid the
confusions upon the seating arrangements. Seating plan is crucial to review in order to
ensure that no guests can disturbed and events can held in unique style (Jones, 2017).
TASK 3
3.1 Evaluation Of The Suitability Of Food Production Systems & Styles And Food & Beverage
Service Styles
My company is organizing Hotel Investment Conference.
FOOD PRODUCTION SYSTEM
It refers to the system which helps in preparing the food by converting raw material food
into finished good food. It involves 3 parts -
1. Input – The different ingredients and items which go through the system.
2. Process – The process of converting input into output.
3. Output – The finished food products (Davis and et.al., 2018).
FOOD PRODUCTION STYLES
There are various types of food production styles which are mention below -
1. SLICING – It is a style in which chef cut fruits and vegetables into thin slices in order to
make food eat-able for the guests comfortably.
2. FERMENTATION – It refers to the process of covert the carbohydrates into alcoholic
beverage in order to serve the guests alcoholic products.
3. VACUUM PACKING – It refers to the style of storing, reserving and packing the food
into airless environmental packages in order to avoid food poison or food contamination
or food destruction (Giebelhausen, Chan and Sirianni, 2016).
FOOD AND BEVERAGE SERVICE STYLES
There are various food and beverage service styles which are as follows -
1. WAITER SERVICE – Under this service, event planner hire some waiter in order to
serve food and beverage to the guests. Waiter also have to take care of the guests of
conference regarding food and beverage. Through waiter service, lunch or dinner are
served directly without any disturbance. If waiter is not well trained, this can lead guest
to face some problems, which is not good for the company.
6

2. BUFFET – SERVICE – Under this service, food and beverage are served on the table and
guests choose their food from the table by standing at buffet line. It is most common style
used by company. Buffet tables are prepared easily and servers only focus on the
cleaning of plates and spoons. Guests of the events have to walk and wait for their
chance in order to take food and beverage.
In the event of Hotel Investment Conference, both service will be available so that guest can be
more comfortable. (Types of Service, 2018).
3.2 Discussion on factors to consider at time of organizing an on-site conference and banquet.
Covered In PPT
3.3 Define analysis of the key menu planning consideration for banquets and conference events.
Covered In PPT
TASK 4
Covered in PPT
CONCLUSION
From the above study, it has been summarized that Conference and Banqueting Industry
is a part of Hospitality industry which is continuously growing at global level and earning
enormous revenue and growth. This industry required a lot of innovation, technologies and
creative minds of people in order to become a successful industry. Food and Beverage
production and service styles are important aspect in this industry. Good food and beverage
production and service styles attract customers and help company to earn goodwill and profit.
7

REFERENCES
Books And Journals
Atkins, P. and Bowler, I., 2016. Food in society: economy, culture, geography. Routledge.
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.
Giebelhausen, M.D., Chan, E. and Sirianni, N.J., 2016. Fitting restaurant service style to brand
image for greater customer satisfaction.
Jones, M.L., 2017. Sustainable event management: A practical guide. Routledge.
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences. (pp. 20-41). Brill Sense.
Sadd, D. and Musikavanhu, R., 2018. A Comparison of Event Impacts: Zimbabwe and the UK.
Event Management. 22(2). pp.199-212.
Online
Challenges and solutions of the catering industry. 2019. [ONLINE]. Available through:
<https://www.caterease.com/challenges-solutions-catering-industry/>
Types of Service. 2018. [ONLINE]. Available through:
<https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/
module-7-service-service-service/topic-1-5-types-of-service.html>
8