Service on a Plate Organisation

The assignment discusses the concept of service on a plate organisation, which is a type of event or conference management. It highlights the importance of considering various factors, such as food style, menu planning, and employee performance, to ensure success. The document also provides suggestions for management agencies and periodic review of work quality. The content includes references from books and journals, as well as online sources.

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TABLE OF CONTENTSs
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of conference and banqueting industry in the United Kingdom..................1
1.2 Analysing the factors which has influenced on the development of conference and
banqueting sector........................................................................................................................2
TASK 2............................................................................................................................................3
2.1 Assessing the major strategic as well as operational issues involved in the effective
management................................................................................................................................3
2.2 Performance and quality review techniques utilised by banqueting as well as conference
industry........................................................................................................................................4
3.1 Evaluating the suitability of range of food production system............................................5
3.2 Identifying the factors which are to be considered when organising an off-site conference
.....................................................................................................................................................6
3.3 Analysing The key menu planning considerations for conference and banqueting events. 6
4.1 Assessing the ergonomic considerations for a given conference or banquet........................7
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Conferencing and banqueting management is considered to be as the important part of
hospitality sector. Conference is recognised as the formal event which is carried out mainly for
the purpose of discussion. Purpose of organising the conference By management in an
organisation is to share the information related to the business. In present scenario, the
conference and banqueting as the business has very wide scope of growth. But there are stiff
some elements in the external environment which has created the major barriers in the
development of Hospitality sector.
The purpose of the report is to identify the scope of conference and banqueting industry
in United Kingdom. It also has emphasizes on analysing the factor which have influence on
development of hospitality sector In context of Service On A Plate organisation. Other objective
of an assignment is to develop the understanding about the different strategic as well as
operational issues in the effective banqueting management.
TASK 1
1.1 Size and scope of conference and banqueting industry in the United Kingdom
Banqueting and conferencing are two different business. An organisation which offers
the conferencing services provides the space where the formal events can be organised. Banquet
hall are generally provided for informal functions likes birthday parties, wedding ceremony etc.
The banqueting and conferencing business has wide scope for growth. Business entity such as
Service On A Plate has high potential to expand business operations. In United kingdom ,
companies operating in banqueting and conference industry will continue to get the various
advantages and facilities. There are Approximately 45 thousands hotels in United Kingdom
which are engaged in business activities of conferencing and banqueting management. This
specific sector is generating a high revenue and contributing a lot towards generation of
employment in the nation (Rubin, 2017). Banqueting and conferencing is considered to be third
largest sectors b in terms of revenue generation. This specific industry has potential to achieve
leading position in the market , only there is requirement of tools , technologies and other
important equipment. In context of banqueting , business operations can be expanded , only
there is need for the manpower.
Service On A Plate organisation offers catering services to for the events., conferences
and Banqueting. Business entity has formed the partnership with the other companies.
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Partnership strategy has assisted business entity in delivering effective services to wide number
of customers. In addition to this , it has helped in proving the high level of satisfaction to Client.
As the size of banqueting industry is very big , therefore companies operating in this sector have
wide scope of growth. United Kingdom is considered to be as one of the world largest
economically developed nation. As United kingdom is economically strong and this nation is
organizing world largest conferences (Lorenz, Hartmann and Langen,2017). The scope of
development of the conference and banquet industry is fundamentally dependent on the support
from other related business sectors like restaurant , Pub , bar etc.
1.2 Analysing the factors which has influenced on the development of conference and
banqueting sector
There are several factors which have direct as well as significant influence on the growth
of banqueting and conferencing sector .These are :
Tourist detestation in United Kingdom : It is considered to be the most important
factors which has direct as well as significant influence on the growth of conferencing industry.
The increase in the number of visit will lead to the increase in demand for banqueting and
conference arrangements.
Size of an industry : The number of organisation and other commercial sector which
provides services related to the conference and banqueting arrangement has major influence on
the growth of the Service On A Plate organisation. The bigger the size means there is greater
requirement and scope in the sector.
Social factors : change in taste , preference of the customers in the market is influencing
the development of the banqueting and conference business. In addition to this the cultural
factors also have direct as well as significant effect on the growth of A Plate organisation.
Business entity is facing difficulty in maintaining the balance between demand and supply
(MADAR, 2017). The development of an industry is also based on the socio-cultural conditions
of specific destination.
Political factors : It is very much important for an entrepreneur to obtain licence or
permit for establishing as well as running conferencing or banqueting business in United
Kingdom.
Legal factors - The companies like Service On A Plate which is operating in
banqueting and conferencing is required to comply with the norms form by the government in
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the nation. As failure to follows laws can lead to the legal obligation on firm which might have
negative effect on business growth.
Economics factors : The growth of an organisation or any sector such as banqueting
and conferencing industry is mainly influenced by economic condition of the nation.
Technological factors : The development of an organisation or an industry is also
largely dependent on the technology employed by an organisation (Fast, Boer and Rowson,
2017). Service on Plate company needs to employ advance technology, as this will assist
business entity in increasing working efficiency which is important for fostering growth.
Environmental factors :It is important for management in an enterprise to considered
the impact of its business activity on environment. And when the industry is on running
situation still the environmental issue can have adverse effect on the development of an
enterprise.
TASK 2
2.1 Assessing the major strategic as well as operational issues involved in the effective
management
Effective management is very much essential by conferencing and Banqueting industry
in order to achieve success. It is required by manager in service on a plate organisation to
formulate suitable strategies in order to deal with operational issues.
There are some strategics as well as operational issues are faced by the companies
operating in conferencing and banqueting industry. Few strategic as well as operational issues
faced by the Service on A plate company in the effective management for a conference or
banquet event are :
Pricing and packaging : Due to the strict and continuous amendment in pricing
standard , Service on plate organisation has to face pricing issue which has direct impact on the
profitability of an organisation.
Health and safety: This specific issue is related to the health and safety of employees as
well as guest. It is also considered to be sensitive issues , if ignored buy management can lead to
severe other problem or legal obligation on firm.
Strict adherence to the standards operating procedures: It is very important for
business entity to maintain the standard of service, food and safety of the visitor.
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Food production Strategy – It is considered to be as very sensitive operational issues.
Manager in service on plate enterprise need to concentrate on maintaining the quality of food
item. As failure can have negative effect on the demands for the products (Eizenberg and
Jabareen, 2017). It might also have negative impact on the image or reputation of firm.
Discounts: This is considered to be as the major strategic issue Due to the continuous
fluctuation in economic factors as well as change in demand of product , an organisation faces
difficulty in determining the discount rate which can be offered to customers in order to attract
them.
In addition to the above operational issues , management in an organisation is facing the
issue in developing the suitable strategy due to continuous changes in demand by customers.
Because of continuous change in trends , taste and preference, business entity is facing the
difficulty in Meeting the expectations of its client.
2.2 Performance and quality review techniques utilised by banqueting as well as conference
industry.
The success of companies operating in banqueting as well as conferencing industry is
completely dependent on the performance of manager or leader as well as employees. It is very
much important for a manager in an organisation to review the performance as well as quality
of work. The performance review activity assist manager in identifying the area of
improvement. It also supports manager in taking the quick action which can be taken by
management for bringing the improvement in quality of products or services. Service on plate
firm is performing good in catering sector. Business entity is utilising the different techniques
as well as methods for reviewing the performance and quality, these are :
Budget Evaluation : This method or technique is considered to be as appropriate , as it
assist in analysing the overall business performance. Budget performance evaluation technique
can be utilised by manager for measuring the performance of different functional unit. Manager
in a service on a Plate company allocate funds in planning phase, as this strategy assist them in
determining the total requirement of financial resources (Munjal and Bhushan, 2017). In
addition to this, under the budgeting techniques, performance of the various department are
measured in terms of financial resources used by them. Cost effectiveness is the base on which
performance of several functional unit is measured.
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Establishment of standards : It is another appropriate techniques which can be utilised
for measuring the quality of work. In this technique specific standards are set by management on
the basis of which performance of workers , department is measured. This performance review
technique is considered to be as effective, as it allows manager to analyse the performance gap
and enabled management to identify the reason for the same.
Customer feedback : This is the appropriate technique through which performance and
quality of complete event can be measured. In this technique, management in an organisation
seek feedback or suggestion from customers. Customer feedback, as a performance review
techniques assist management in identifying the area as well as need for improvement.
Venue appraisal and profit realisation : manager or leader can facilitate discussion with the
team members or employees those who have participated in the organising the event (Rahimi,
2017) . As Venue appraisal and profit realisation technique will assist management in analysing
the new ways through which events can be improved.
` In addition to the above methods, Banqueting and conferencing industry also Follow
the PERT technique, for measuring the performance on the basis of cost and Time. It is required
by human resource manager in service on Plate organisation to periodically review the
performance of all members at workplace (Borisova and Razumeiko, 2018). Business entity is
operating in service industry , it is important for the firm to concentrate on the quality factor, as
this will assist an enterprise in attracting more number of customers.
3.1 Evaluating the suitability of range of food production system
Food production system plays important role in conference and banqueting sector.
Methods or techniques used by an organisation has great as well as major influence on the
quality of food. Quality of food item can be measured in terms of nutrition or protein value. It is
required by Service on a Plate organisation to employ advance technology for preparing the food
(Fabinyi, Barclay and Eriksson,2017). As Technology is the factor will assist an enterprise in
improving as well as maintaining the quality standards.
There are different food production system such as traditional , conventional , moist-
gest cooking, dry heating , air frier , etc. which can be used for preparing healthy, tasty and
nutritious food. Conventional food production system is presently utilised by the service on a
plate company. The cook in service on a plate organisation considered utilising organic
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fertilizer and Chef also have focus on identifying innovate ways to prepare food. Conventional
production system is considered to be as effective , as production cost of such process is quite
low.
Food and beverages services style
There are different food and Beverage style which can be utilised by conference and
banqueting industry. Some of food and beverage styles are Russian , English , French and
buffet . All these have unique features and are applied as per the menu in event. Food and
beverages services style is adopted by service ion plate organisation. Staff of Service on a plate
organisation provide pre-plate services to their clients. This food and beverage style is effective
as it assists an enterprise in providing high level of satisfaction to customers.
3.2 Identifying the factors which are to be considered when organising an off-site conference
There are number of factors which are required to be considered by service on a plate
firm when organising an off-site conference. These variables are selection of the venue, for the
off-site conference or banquet (Dao and Vu, 2016). It is required by manager in an organisation
to select the venue considering the budget as well as theme of the event. Management should
also consider the profile of guest when selecting the venue.
Management agency should be hired for the management of the conference such as-
managing the guest, emergency situation , crowd, traffic etc. and also providing guest with
accommodation, food service.
3.3 Analysing key menu planning considerations for conference and banqueting events.
There are different factors which are required to be considered when planning for menu
of food. Few variables are :
Guest or profile of customers- this is considered to be as important factor which are
required to be considered by the manager in service on plate organisation when deciding the
menu for food. The menu should be suitable according to the guest profile.
Guest preference – It is required by manager to considered the preference of guest
during menu planning.
Availability of raw material – There are few vegetables or fruits are available
seasonally and if used during the off season can have negative influence on the quality of food.
Cultural factors-Every culture have their different cultural food. There are many guest
those who belongs to different nation. So the participant of this conference from outside of the
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territorial division they may seek to eat the local cultural food (Davis and et.al., 2018).The
ethnic menu of this culture and the particular destination or country should also be included to
the final menu.
4.1 Assessing the ergonomic considerations for a given conference or banquet
The success as well as growth of companies operating in banqueting and conference
industry is completely based on the ergonomic consideration of workers. Some of ergonomic
considerations are :
Communication abilities :The employee of the conference centre required to have
effective communication abilities which is needed for interacting with guest. As good
communication abilities by employees will help business entity in developing the positive
impression on client.
Computer Knowledge : In present digital world , it is very much for employees to have
computer knowledge as well as technical skills. Manager in service on a plate organisation is
required to make investment on providing the technical training to workers, as this strategy will
assist firm in increasing working efficiency.
Consistency of worker : it is important for management ensure the consistency in work
performed by employees. As this strategy will assist in ensuring the successful completion of
task.
Leadership style : success of the team work is depends on the performance of leader.
Management ability : manager is required to gain knowledge about management. As
this strategy will assist manager or leader in managing different business operations as well as
people within an enterprise. Management in organisation monitor the performance of workers
and takes quick action for improvement (Bendroth,2016.). Success of an enterprise is totally
based on the performance of manager or leader.
CONCLUSION
It has been concluded from the report that the banqueting as well as conferencing
business have wide scope of growth. Study has also concluded that Banqueting as well as
conferencing is developing at very fast rate and will continue to grow in the future as well. It
has highlighted the different food style adopted by banqueting and conference sectors.
Assignment has also provided the detail explanation about the factors which are required to be
considered by the manager in the service on a plate organisation when planning for menu. It has
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been concluded from the project that success of any conference is greatly affected by the
performance of workers.
It has been suggested to manager in Service on a plate organisation to periodically
review the quality of work or services as well as performance of employees. The another
suggestion is given to services on a plate organisation to hire management agency for managing
the event.
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REFERENCES
Books and Journals:
MADAR, A., 2017. Measures to improve the quality of hotel services. Bulletin of the
Transilvania University of Brasov. Series V: Economic Sciences. 10(1).
Rubin, T., 2017, April. The basics stay the same. In Meetings (Vol. 2017, No. 72, pp. 7-7). 3S
Media (Pty) Ltd.
Lorenz, B.A.S., Hartmann, M. and Langen, N., 2017. What makes people leave their food? The
interaction of personal and situational factors leading to plate leftovers in canteens.
Appetite. 116. pp.45-56.
Fast, J., de Boer, E. and Rowson, B., 2017. The influence of the importance of event factors on
meeting planner satisfaction: A case study of a theme park event business. Research in
Hospitality Management.7(1). pp.27-38.
Eizenberg, E. and Jabareen, Y., 2017. Social sustainability: A new conceptual framework.
Sustainability.9(1). pp.68.
Rahimi, R., 2017. Customer relationship management (people, process and technology) and
organisational culture in hotels: Which traits matter?. International Journal of
Contemporary Hospitality Management. 29(5). pp.1380-1402.
Munjal, S. and Bhushan, S., 2017. Push for the Food and Beverages Segment to Drive Revenue
Growth in Indian Hotels Debpriya De and Sandeep Munjal. In The Indian Hospitality
Industry (pp. 249-272). Apple Academic Press.
Borisova, K. and Razumeiko, A., 2018. Hotel Rebranding: Marketing Plan for Piter Inn
Petrozavodsk.
Fabinyi, M., Barclay, K. and Eriksson, H., 2017. Chinese trader perceptions on sourcing and
consumption of endangered seafood. Frontiers in Marine Science. 4. pp.181.
Dao, N. L. and Vu, A., 2016. Customers’ purchasing behaviour between Airbnb and hostels
when travelling to Helsinki.
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Bendroth, M., 2016. Time, history, and tradition in the fundamentalist imagination. Church
History. 85(2). pp.328-342.
Online
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Different Styles of Service. 2018. [Online]. Available through <
<https://djubo.com/blog/different-styles-service/ >
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