Conference and Banqueting Management Contents INTORFUCTION
Added on 2021-02-20
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Conference and Banqueting Management1
ContentsINTORFUCTION............................................................................................................................3AC1.1 Define the scope and size of the banquet and conference sector in UK..........................3AC 1.2 Determine the different factors that encourage towards growth and development........4AC2.1 Determine the different key tactical and operational problems applicable in the currentmanagement of banquet and conference......................................................................................6AC2.2 Evaluate the performance and quality review techniques used by “Service on a plate”.6TASK 2............................................................................................................................................7CONCLUSION................................................................................................................................72
INTORFUCTIONConference and Banqueting system is to be considered main part of hospitality industrythat can play certain events in the form of conference, celebration and parties. It is an essentialpart of multiple types of companies and it’s represent the greater opportunities that encourage theentrepreneurs. There are large demands in UK of banquet and conference system. It will define about the “Service On a Plate” organization to give many options regardingservices and facilities to their customers such as Banquet, event and parties etc. This report will discuss about the scope and size of the meeting and banquet in UK. Thisdocumentation will describe the different factors that can encourage business towards growthand development. It will determine and identify the different type of Operational problems andtactical that involves for managing the Banquet and meeting. Furthermore, this assignment willanalyse the suitability to the different type of food production system and also classified into thedifferent styles off food or beverage in the conference and banquet management. It will considerthe different factors that involves when conducting the off-site conference. At last, it willdescribe for analysing an effective planning of menu and ergonomic. TASK 1AC1.1 Define the scope and size of the banquet and conference sector in UK“Service on a plate” is the organization to provide the enormous hike to the customer andalso developing thee business across the world. The firm is considered the country which aregiving the staff competition in conference and banqueting sectors. It always trying to satisfyingtheir guest and increases the revenue towards production or sales. It is also diversifying in thefirm which gets the competitive advantage over the global world. The Size of “Service on A plate” firm is mainly identified on the basis of industry andoccupations that found in different enterprises. There are large number of employees working inthe banquet approximately 400-600. In Service on Plate firm, it is generally conducting theconference for single day those who are different number of guests participate around 500-600.On the other hand, a medium range of conference should be held for 1-3 days and there areindividual number of guests attain the conference range around 800-1000.The size and scale of conference will identify the number of employed in the event teamwhere Service on plate has 200 employees participate in the conferencing to organize well3
manner events in proper manner. it is mainly divided into small, medium and large ranged depending on the conference(Agapito, 2018). It is also considered the number of staff members those who will participate forbusiness meeting in the conference. It also provides better options in terms of facilities &services to their customers. In this way, it can easy to identify the different type of conferenceheld in Service on plate firm. It is also exits the number of meeting rooms which provided byService on plate firm. It is necessary part which required for banquet and conference and alsoupgrade the services of organization, It can be putting some facilities such as a large screen,sitting arrangement and proper adequate because there are necessary components for increasingthe demand in global world. The scope of “service on plate” industry depends on the support from other such asrestaurant, bars etc. these are huge attraction of guests those who will participate in the event andtake more services. In this way, it also putting some contribution in the “Service on plate” firmwhich is mainly emphasises on providing the better services to their client so that they haveincreased the chance to increase productivity and profitability in marketplace.In service on plate firm, the Event leader easily understand that what are the majorrevenuesource so that it has increased the size and scope on the basis of demand. It is an essential aspectsof business to take multiple initiative to attract the client (Bufquin, 2019). Meeting is alsoanother platform that help for improve the profit rate and brand image of business inmarketplace. “Service on plate” has been organising the different types of corporate events such asseminars, conference, team building events and product launch etc. The organization can bedecided the food dishes as per occasion and prefer more suitable services to their guest.Conference is based on the public appearances with the proper exhibitions and virtualconference. On the other hand, Banqueting is another branch of catering service in both informaland formal styles. It is performed different functions such as buffets, outdoor catering, receptionand traditional events etc.Hotels with banquet and conference are competitions with other types of venues because itmay offer variety of services. In this way, it is required to develop the marketing strategy thathelp to target the specific conference organizer and interact with the suitable benefits of serviceon plate firm. The organization will ensure that the facilities of conference and banquet should be4
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