Sample Effective Management Assignment

CBM

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.1 Description on nature, scope and scale of conference and banqueting event. .....................1
1.2 Explanation on various factors which can influenced its development................................2
TASK 2 ...........................................................................................................................................2
2.1 Description on key strategic and operational issues which involves with effective
management................................................................................................................................2
2.2 Discussion on performance and techniques of quality review used by conference and
banqueting industry.....................................................................................................................4
TASK 3 ...........................................................................................................................................4
3.1 Evaluation in the suitability of range of food production system and style for given
conference. .................................................................................................................................4
3.2 Description on the factors to consider organization and off site conference and banquet....5
3.3 Analyse the key menu in planning consideration for conference and banqueting events.....5
4.1 Description on assess of the ergonomic consideration for given conference and banquet.. .6
CONCLUSION................................................................................................................................7

INTRODUCTION
Banquet and conferencing industry is one of the fastest growing industries. Thus, this
sector has divided in mainly two groups such as banqueting and conferences. Herein, conference
will be taken into place at time of formal, official events and other activities. On the other hand,
banquet facility is mainly concentrating on the family functions, special occasions etc. The main
objective is to gain an understanding about operational issues which can highly impact the
success of conference and banquet sector (Kemp and Kuznik, 2018). There are various factors
which can influence its development. The present report will focus on the activities as nature and
its various factors which are affecting its development. In addition to this, scope, nature and scale
of services are needed to be focused. In this catering company as services on a plate” will
provide this services for events as are conferences and banquet.
TASK 1
1.1 Description on nature, scope and scale of conference and banqueting event
Under this, it can be said that conferencing and banquets plays essential role in terms of
hospitality industry. By working effectively, they are able to generate revenues. Conferences will
be held at the time of things as professional events, programs and activities which will be
organized by the company to promote services effectively (Fast, de Boer and Rowson, 2017).
In this way, banquets may be personal, individual and specific. It is mainly classified and
occupies at the time of family events like marriages, parties, birthday celebration and family get
together. In addition to this, it can be said that this sector is the 3rd largest growing sector.
Under this, it can be said that the major differences can be observed between them is as follows-
Banqueting Conference
The main aim is to held event as personal
celebration and enjoyment.
The main objective is to held official training
and business activities.
In this, staffs need to serve people effectively. The major stress in this relation is on
technology, tools and equipments.
The main stress in this is in relation to
beverages and food.
There is lower need of staff to serve people.
There is no need of any accommodation. There is high and advanced demand for
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accommodation.
1.2 Analyse factors that have can influenced its development
In this, there are almost 46000 hotels in UK that are into conferencing and banquet
arrangements. Thsi both profession are able to generates profitability of 40 billion pounds per
annum. Thus, it can be said that it is the third largest industry in UK which is very helpful in
order to generate opportunities as national growth and development. It will be inclusive of hotels
as pubs, clubs and restaurants etc.
In this way, it can be said that there are number of factors which influence facilities as growth
and development are-
 Number of visitor attraction in United Kingdom If there is increment in the number of
the tourist destination than the tourist and arrangement of banquet will be differed.
 Types of people living in United Kingdom
 The factors such as demographic and culture of people is needed to be understand.
 In this way, level and size of hotel industry with conference, catering arrangements and
banqueting.
Under this, there will be organised 3 days of program for the retail based company. Here, the
catering company as service on the plate need to serve the people with effective facilities. It is
the kind of training seminar and the entity performance review will be taken by the CEO of
enterprise. In addition to this, this program is need to be planned out with breakfast, lunch,
dinner in almost around 400 people with the services as accommodation as well. Hence, the last
date there would be arrangement as DJ, gala dinner and unlimited party with liquor.
Further, it can be said that the main purpose of seminar arrangements is to provide the best
quality of food to guest. In this way, service on a plate is needed to provide the breakfast, lunch
and dinner facilities to guest without any repetition (Fadley, Hussain and Pianetta, 2018). The
hotels need to be sure that the staffs are appointed for the services are needed to be well trained
so that guest can enjoy their leisure moments. There is also need to put consideration over
external factors as are room layout with police, socio culture consideration, free meals,
technological, lightning, and sound system.
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TASK 2
2.1 key strategic and operational issues which involves with effective management of given
conference and Banquet.
In this, it can be said that hospitality industry is the 3rd largest industry in UK which
works as to generate high income towards nation. In addition to this, it can be said that there are
major number of administrative, operational and managerial issues which has been facing by the
sector.
Documentation of booking diary- It is the kind of documentation which will be inclusive of
bookings as date, time, space, room number and total number of days under which conference
running. In this, all items should be contained in booking diary (Oregon, Roofing and Metal,
2018).
Pricing and packaging- Under this, it can be said that the pricing factor for any of the events
should be properly managed by the effective standard of enterprise and packaging system under
this will work as promotional factor.
Health and safety- under this, it can be said that the health and safety issue of employees as well
as participants are need to be considered effectively. In the all the facilities are need to be ensure
by law. In this way effective monitoring process is need to be taken. It is one of the sensitive
issues to deal with any situations.
Implementation and evaluation- in this, implementation of work is needed to be done by every
employee and is needed to be managed and monitored. There is needed to take the proper
evaluation on the basis of actual and planned performance. This kind of tools is helpful in terms
to bring betterment to work.
Communication factors- in this, communication between employees to employees, organisation
to guest and organisation-to-organisation plays crucial role. It is needed to be managed in order
to deals with strategies and operational issues.
Delegation authority- It can be stated that delegation of authority is one of essential concepts
with the help of passing authority effective working in hospitality industry can be taken.
Resource allocation- in this term, it can be said that resources in the enterprise are need to be
managed in well and effective manner. Thus, it can be said that the success profitability of
industry largely dependent over allocation of resource.
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Accommodation strategy- In this term, it can be said that company accommodation is need to
be well and properly maintained. It is need to be place in which large conference can easily
organize.
Food production strategy- It is one of the sensitive issue for each person. In this the food
provided by Banquet must provide the standardised quality.
Record keeping- in this, it can be said that management team should maintain record of each
concurrence.
2.2 Discussion on performance and techniques of quality review used by conference and
banqueting industry.
Under this, success of conference and banquet totally depends over performance of them
depends over success of conference. Herein, conference and banquet industry each and every
worker is important and their performance is will be helpful in terms to determine the working of
industry. Thus, the performance of employee is need to be evaluated. In terms to evaluate the
performance and quality of conference (Oregon, Roofing and Metal, 2018). In this, banquet
industry need to follow the techniques and it is called as PERT technique. It is very effective
technique as it works as to measure the performance on the basis of cost relationship and time.
These things are need to be don by management. With help of these techniques there can be
effective monitoring on performance of employee. By keeping eyes on the employees the
working of employees can be measured effectively. In this term management team must take
initiatives to control over the performance of employees.
TASK 3
3.1 Evaluation in the suitability of range of food production system and style for given
conference.
Food production is referred to be a system of preparing food by transforming the raw
materials into ready to eat food for the humans to consume. It can be either done at home or can
be seen in the food processing industries (LINE, 2018). Generally, a food production system
consists of 3 vital parts namely input, in which, various ingredients, machineries, materials as
well as the items used, goes into a system. Another level is named as process, in which, distinct
things that occurs in the input tends to change into output. Lastly, the output is where there exists
the production of a finished food.
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The food production system also involves both artistic and scientific method with different
sections beginning with basic things such as cleaning, packaging, separating, arranging,
organising, adding elements in suitable amounts and presenting the food, etc. Other than this, the
food production system is classified into distinct types that includes cultivation, crop
management, selection, crop production, harvesting, baking, pudding, preserving, pasteurizing,
carving, pickling, butchers, restaurants, fermenting, along with drink and candy makers. The
methods usually involve curing the food, slicing or cutting, grinding, emulsification, marinating,
fermenting beer, boiling, frying, steaming, broiling, mixing, peeling, gasification of soft drinks,
conserving as well as packaging of food using vacuum packets.
In addition to this, there together exists different styles of serving food along with distinct
beverage services (Kemp and Kuznik, 2018). This is on considering the fact where food service
is known to have distinct styles where all of these styles are based upon the kind of food, being
served. Two well services include Pre plated service and silver service where the food is directly
being served on guest’s table. Below discoursed are various measures of serving food-
 Silver service- This is also known as English service or platter to plate service and is
usually followed by restaurants to directly serve the food in guest’s plate, with assistance
of a service gear.
 Pre- patted service- This is also termed as American service and is opposite to the
techniques used in silver service. This is for example to state the tact of serving by the left
hand side of the guest in English serving that is contrary to the serving done in American
service where the food is served by the right hand side of the guest.
3.2 Description on the factors to consider organization and off site conference and banquet.
In this term it can be said that in order to set the foo site conference or banquet, there are
several factors and it is need to be considered. Thus, all the factors are defined in the following
manner as are-
In this term, the first thing which should be considered is that there is need to have effective
selection of venue in terms to off site conference, theme of conference and guest profile etc. by
putting the suitable consideration over all these things one can able to select the best venue for
their conference (Harris and McCormick, 2017). In addition to this, after selection of venue for
event the organizer should take the initiatives steps in terms to have contract with management
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agency for effective management. There are various things as are food services, managing the
crowd, traffic, emergencies etc. The accommodation services and food beverages facilities are
need to be majorly considered. These things are need to be taken care before and after the
meetings.
3.3 Analyse the key menu in planning consideration for conference and banqueting events.
In this term, at the time of planning and selecting the menu or conference or banquet
there are some factors which needs to considered effectively. In this way, proper menu planning
consideration for banquet and conference are discussed in following manner as are-
 Study about the guest profile- At the time of having selection of menu for conference or
banquet the organizer is need to considered the profile of guest before having selection of
final menu (Hammond, 2017). This, this kind of menu will be suitable as per the profile
of guest.
 Knowing the guest preference- At the time of selecting the menu for event, organizer
need to consider the preference of guest. Under this, in conference there are large number
of guest available and entity is not able to each the all preference of all guest members.
 Provide seasonal food items- in this, the organizer needs to provide the seasonal food to
people of the conference. This will be liked by the all guest.
 Provide at vast menu choice- These things is need to be contained with the wast number
of choices. The event organizer need to take the initiatives steps in terms to provide
different food and it should not be on repetition basis.
 Consider ethnic menu- In this term it can be said that the ethnic menu of culture and
destination is need to be included in the final menu.
 Consider religious menu- In this it can be said that every culture must have differed
culture food. In this there are many people who comes from outside of country where the
conference is held (Fast, de Boer and Rowson, 2017). In this term, organizer need to
consider on culture food in their menu.
 Event schedule- In this term it can be said that the menu selection plays essential role in
terms to events schedule time. Under this, it can be said that the menu in relation to
lunch, dinner and breakfast is not to be provided on repetition basis.
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 Comfortable room set up- In this term it can be said that the accommodation service is
need to be as per the comfortable level of guest. It is very helpful in terms to create the
better impression.
 Final presentation of food- In this term it can be said that the when the food is served to
the client it is need to look more attractive so guest can be satisfied.
 Beverage items- in this term, it can be said that the items in relation to beverage need to
serve before taking main course. In this way, there should variety in choice of beverages.
4.1 Description on assess of the ergonomic consideration for given conference and banquet.
In this term it can be said that the success of given conference or banquet facility is
mainly dependent over ergonomic consideration of employees. These things are need to be
discussed in following manner as are-
 Communication skill- In this term it can be said that the in the conference centre
employees must have good communication skills with guest. They are able to
communicating with large number of guest (Fadley, Hussain and Pianetta, 2018).
 Computer skill- In these days, whole world is depends over the technology. Without
using of modern equipments the entity cannot able to perform its activities effectively.
 Commitment of employee- In this term it can be said that employee should sincere to
work. By doing this they can able to have full commitment with work.
 Consistency of work- In this, the which is conducting by the employee should maintain
the consistency. This will be helpful in terms to manage work successfully.
 Enthusiasm- in this term it can be said that the employees should perform their work in
enthusiastic manner.
 Team work and group work- In this, it can be said that the success of any kind of work
is need to be dependent over team work. Moreover, conference and banquet should
manage their work by having division of employees into differed group.
 Leadership style- leader must be capable of leading overall activities effectively. In this
success of team is dependent over the things than how work is need to be managed.
CONCLUSION
From the above report it has been summarized that conference and banquet facilities are
overall dependent on each other. Thus, this sector has divided in mainly two groups as are
Banqueting and conferences. Herein, conference will be taken into place at time of formal,
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official events and other activities. The present report will cover the things as factors to consider
organization and off site conference and banquet, planning consideration for conference and
banqueting events and performance and techniques of quality review used by conference and
banqueting industry. This all need to be maintained effectively so all out they are able to perform
the activities effectively. The main aim in this is that with the help of managing the event
activities the guest will be satisfied.
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REFERENCE
Book & Journal
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meeting planner satisfaction: A case study of a theme park event business. Research in
Hospitality Management.7(1). pp.27-38.
Hammond, A.J., 2017. A Descriptive Analysis of Stadiums as Non-Sporting Event Venues: A
Study of the Use of Football Stadiums in an NCAA Division I Athletic Conference.
Harris, F. and McCormick, M.P., 2017. conference summaries.
Jones, C., 2018. 14th European Conference on Liquid Crystals in Moscow at the ninetieth
anniversary of the Fréedericksz transition.
Kemp, R.L. and Kuznik, R.W., 2018. The Placentia 2000 Project—Long-Range Planning in
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NLINE, J.O.O., 2018. Free Access conference on fire and forest meteorology. Bulletin of the
American Meteorological Society.
Oregon, J.B., Roofing, C. and Metal, S., 2018. Program schedule.
Zhang, H., 2018. 2017 IEEE\/RSJ International Conference on Intelligent Robots and Systems
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