Analysis of Banqueting and Conference Management at Albert’s Club

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CONFERENCE AND BANQUETING MANAGEMENT
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Executive summary
The report is based on management of banquet and conferences. The industry is based upon
several external and internal factors on which growth this industry depends upon. The study has
selected Albert’s Club room in order to accomplish this study. The report has highlighted on the
nature of banqueting and conferencing sectors. It has also demonstrated factors that are
responsible for its development. Several key strategies of the Albert’s club room also described
in the report. The external factors such as technical, environmental, social, technological and
legal factors are also evaluated in this report. Menu, food and drinking qualities of the
organisation are also assessed in this report.
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Table of Contents
Introduction...................................................................................................................... 4
LO1: Nature of banqueting sector and conference along with factors for development...4
1.1 Scope and size of the banqueting and conference industry of UK.............................4
1.2 Factors influencing development................................................................................5
M1: Applying and identifying solutions.............................................................................7
D1: Critical evaluation of work and conclusion.................................................................7
LO2: Operational issues and key strategies engaged in effective management of
banqueting events and conference..................................................................................7
2.1 Critical assessments of the operational issues and key strategic..............................7
2. Quality and performance review techniques applied in banqueting industry and
conference industry..........................................................................................................8
M2: Design and apply appropriate technique...................................................................9
LO3: Understanding service systems and food production............................................10
3.1 Evaluation of food and beverage service styles for a provided banquet or
conference..................................................................................................................... 10
3.2 Factors to consider while organizing off-site conference banquet............................11
3.3 Key menu planning considerations for banqueting events and conference.............12
M3: Communicate appropriate findings..........................................................................13
D2: Responsibility for organising and managing activities.............................................14
LO4: Ergonomic considerations of banqueting event and conference...........................14
4.1 Ergonomic considerations for a given banquet and conference...............................14
D3: Demonstrating creative thinking..............................................................................15
Conclusion..................................................................................................................... 15
Reference list................................................................................................................. 16
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Introduction
The most significant and attractive components of a banquet and conference industry is the
scope and size. The reason is that depending upon this; investors get attracted to invest in this
industry. There are various integral factors upon which development of the conference and
banquet industry relies on. These factors include ownership style, level or quality of service
provided and orientation as well as. The researcher has selected Albert’s club room to discuss
on the relevant matters. There are different roles and activities performed in both conference
and banquet industries. This report will focus on such key factors that are responsible for its
improvements.
LO1: Nature of banqueting sector and conference along with factors for
development
1.1 Scope and size of the banqueting and conference industry of UK
Conference industries held conferences, large meetings along with provide seminar facilities.
On the other hand, banquet industry provides food and beverage facility for the upcoming
guests who generally attends the seminar. Meeting spaces are also provided by the banquet
industries of the United Kingdom.
United Kingdom is considered as one of the largest stable and economically developed country
among the entire world. The larger economic development, larger seminar and meetings are
held frequently. The need for larger sized banquet halls and conference rooms remain high in
demand throughout the year. According to Davis et al. (2018), being a leading and developed
country, the United Kingdom is potent to provide enough space and scope for providing banquet
and conference industry in the United Kingdom. This particular sector is largely increasing in
breadth and demand in recent timings. The industry of conference and banquet is related to
restaurant industries. Hence, they get enough support from this restaurant and bar industries.
From the reports of the recent research it can be commented that in the United Kingdom there
are about 46,000 guests’ houses or hotels situated. As per Wood (2015), an approximate area
of 130000 properties has been covered by this industry in the UK. A huge mass of people (1.5
million people) are reported to be engage with this industry. The size and area of the banquet
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and conference industry basically can be considered as small, medium or large. The size can
also be classified in terms of number of attending guests. Other deciding factors can be
mentioned as number of conferences and meeting being held at a particular point of time. An
approximate average valued number of 500 people have been reported to attend this industry
for a single day.
1.2 Factors influencing development
There are certain factors that influence development of banquet and conference industries of
UK. These factors greatly rely on the external factors of the United Kingdom. External factors
include political, environmental, social, technological, legal and economical factors.
Factors Effect Impact
Political Tax rates: 19%
United Kingdom is a politically stable
country.
Positive
Economical GDP rate: 1.4% increase in 2018.
Revenues generated from the market:
£9.8 trillion (Kandampully et al. 2018)
Positive
Sociocultural Population: 6.6 million
morbidity rates:3.9 deaths per 1000 births
Mean age: 40.0 years
Negative
Technological Technical growth: Technological growth
of UK is very stable (Lugosi, 2019).
Positive
Legal Labour laws: Employment Rights Act
1996
Company laws: Companies Act 2006
Import/export laws:
Positive
Environmental CSR: stable
Pollution laws: Environmental
Protection Act 1990
Negative
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Figure 1: factors influencing development
(Source: Created by the researcher)
Political factors:
The political factors of the United Kingdom are very stable. It possesses a constitutional
monarchy which runs through the influence of the parliamentary system of the United Kingdom.
In operating business within the United Kingdom there are so many opportunities available. The
country is stable and fair in providing large opportunities to its public for integral works.
Government is also considered as proactive in nature. The whole administration of the United
Kingdom is segregated into local and national sectors (Ryan, 2015). Although the overall
political factors seem to be positive, there are few negative factors as well. The negative factors
may be corruption. In recent days, Brexit has caused a confusion or uncertainty among people.
Economical factors:
The GDP rate of the United Kingdom is very stable and sound. This in turn attracts various
individuals as well as industries to stretch their business opportunities in this country. Inflow of
resources comes in the form of exports. Adequate returns to the investors fulfil their demands.
The country follows mixed economy that allows liberty in types and methods of productions or
businesses.
Socio-cultural factors:
The United Kingdom is famous for its socio cultural factors. Tourists in huge number are
attracted by the historical buildings inside the country. There are several amusement parks,
museums, galleries, amusement parks and economies like attractions. Investors are generally
attracted by historical beauty, music and arts.
Technological factors:
The United Kingdom is considered as MEDC or more economically developed country. Hence,
the country has a better access of technology and innovation (Xu and Gursoy 2015). Innovation
skills are much of higher qualities. Science and information technology have upgraded
profoundly. There are also several laws regarding intellectual properties. Growth is always being
stimulated by enormous internal competitions.
Legal factors:
Legal factors of the United Kingdom are much stable and they usually aids in giving protections
to the stakeholders of the conference and banquet industries. The people of the United
Kingdom could get better employment opportunities through this. In lieu of employment the
country can gain growth in the economic sector.
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Environmental factors: There are several protective laws to protect environmental factors.
With the changing climatic conditions, there is a possibility of change in the orientation of
banquet and conference businesses as food is also involved with this section (Deery and Jago,
2015). However, the environment of the United Kingdom provides a great opportunity for
business.
M1: Applying and identifying solutions
The quality of services can be improved significantly by the conference and banquet industries
of the United Kingdom. There are some key points that must be abided by the organisations to
improve in their business. The conference and banquet organisations must treat each and every
guest of them like VIP. Training must be provided to all the staffs who are working in order to
satisfy the guests. Customer services must be personalized by providing variations in the type
of giving services to the guests. Employees those are new should be taken under probation and
learn jobs before directly handling guests. Hospitality is an industry that can reach up to their
fullest potentials through incorporating modern technologies.
D1: Critical evaluation of work and conclusion
It can be deduced that there is a great scope for the conference and banquet industries in the
country of the United Kingdom. The reason is very distinct that the country has big reputation
and several meetings and seminars are very frequent in the field of the United Kingdom
(Tweebeck and Lashley, 2018). I think the industry must focus on their overall performance
values including activities of staffs and feedback of guests. There are also some external factors
which determines growth rate of this industries.
LO2: Operational issues and key strategies engaged in effective
management of banqueting events and conference.
2.1 Critical assessments of the operational issues and key strategic
The frequencies of activities of the conference and banquet industries have greatly influenced
by the recent global downtown. The level of competitiveness is measured as high among recent
companies providing hospitality in the conference. Regarding these competitive values, the key
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strategic engagement and operational standards of the Albert’s club room industry is subjected
to discussion.
 Licensing laws: Grant of permission for serving guests through conference and
banquet business is basically obtained by local council persisting in the United Kingdom.
The core of the business of Albert’s club room is managed through permission by local
council. There are several licensing laws such as Registration under the Luxury Tax Act,
Registration under the Pollution Control Act, and Registration under the Apprentices Act.
(Lugosi and Jameson 2017).
 Hygiene, safety and health regulations at work: Drinks and food is the mandatory
section of a banquet and conference industry. Hence, health and safety management is
the most crucial issue in providing best service to the guests arriving at Albert’s Club
room. The organisation must keep a standard to serve, handle and prepare public food.
Albert’s club room needs to provide adequate training facilities to their employees who
wish to create their career in this hospitality industry and work with Albert’s club room.
 Cultural and religious guidelines: The conference and banquets integrates people of
different cultures and religions. Being an international platform, Albert’s club room must
abide by several cultural and religious guidelines. At the time of placing events in the
particular websites and advertising of specialised programmes, Albert’s club room must
make religious and cultural factors in consideration. The advertisements must be
promoted in such a way that it conveys the message of welcoming people from varied
cultures and religions.
 Packaging and pricing: In order to be stable in the competitive environment Albert’s
Club room must set a standardized value and pricing to their events and programmes. In
addition to that, decoration and designing of the venue is also a responsibility of the
banquet and conference industry (Durand et al. 2017). The packaging of foods and
drinks provided to the guests must maintain their viability and flexibility. The decoration
of the venue must reach up to the cultural preferences of the guests and cultural values
of any guests must not be diminished.
2. Quality and performance review techniques applied in banqueting
industry and conference industry.
The quality and performance reviews of programmes and events are used in order to assess
modes of improvement of the future as well as ongoing events. In the management of
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conference and banquet industry, it is greatly accepted practice. As per Lugosi (2019), there are
several factors that can be considered in order to assess quality and performances of Albert’s
club room.
 Budget review: At the time of planning a banquet or conference, sum of money or
budget is usually prepared. As per the requirements of the programmes or events, the
budget is usually distributed. In every step of managements it is very necessary to
recheck and review funds allocated to every sections. Every section of the planning of
conference and banquet must be aided with adequate funding.
 Drink and food review: There are some factors must be considered by the Albert’s
Club room when arranging food and drinks for their guests (Deery and Jago 2015).
There is varied range of preferences and dietary needs for different guests which must
be addressed properly this organisation. In any critical situation, if any guests demand
for any change in food products or drink requirements, the Albert’s club room must be
prepared to provide flexibility to that.
 Entertainment review: A banquet always comes with different types of entertainments.
The experiences and tastes of all the guests arrived must be taken into considerations
by the Albert’s club room. In order to conduct entertainment programme successfully
and without any hassle, the company must manage the programme properly.
 Decoration review: decorations of the banquet and conference hall must be prepared
as per the types of events held in the hall. It must be remembered by the Albert’s club
room that, decorations and designs of the room must not hurt anyone's ethical or cultural
values.
 Contingency plan review: Contingency process must cover certain events that are
unforeseen and are hard to be managed if not prepared before. Alternative plans and
procedures should be organised so that at the time of events no hazards arise.
 Transport review: In case of an international or even in national events or programmes
the Albert’s Club room must remind of the transportation values of all the guests. Guests
may arise in every mode of transport such as land, water, rail or air. The organisation
must plan strategies how to welcome those guests efficiently without any hassle.
Planning is mandatory to provide organised service to the guests.
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M2: Design and apply appropriate technique
Appropriate techniques and designs must be incorporated in the business plans so that the
execution of services becomes delightful to the guests. In order to provide a better experience
to all of the guests arrives in certain events or programmes in the Albert’s Club room, several
key strategies that can satisfy valuable guests must be adopted by the organisation.
LO3: Understanding service systems and food production
3.1 Evaluation of food and beverage service styles for a provided banquet
or conference
A hospitality industry needs to provide effective foods and services with effective style of
services in order to run the business for long time. There are various systems and styles of
preparing food and beverages as well as serving them in Albert’s club room.
Food and Beverage Production system and style
 Cook Chill Style: This method is also called a normal cooking style in which food is
prepared by rapid chilling. After preparing the food, it is stored in the place of low
temperature. As stated by Sadd and Musikavanhu (2018), the foods are heated again
before serving it. In case of Albert's Club Room, this style is followed sp that people can
able to have traditional flavour of food. The capital investment in this style of producing
food is less and it requires fewer staffs.
Figure 2: Food and Beverage Production system and style
(Source: Created by the researcher)
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CookChillStyleCookFreezeStyleSousVide

 Cook Freeze Style: In this process of food and beverage production, blast freezers are
used. In accordance to Bouchon et al. (2017), cooked foods are frozen in this process
and staffs of the kitchen are used productively in this process. Albert's Club uses this
style of preparing food in the dining rooms or in a conference.
 Sous Vide: This process is also called cook-chill style of preparing food. As commented
by Coussens and King (2017), plastic pouches are used in this style in vacuum sealing
and foods are cooked with the help of steam. The foods are continuously cooled and
chilled in this process. Albert’s club uses this method more in the hotel in order to
prepare food in less time.
Food and Beverage Service system and style
 French Service: In this service style, foods are pre-platted as well as presented from
the left side and the foods are placed in middle part of the table (Fast et al. 2017).
Albert’s Club uses this service style in order to provide French style of experience to
people. During a conference meeting, the hotel uses this serving style and gets positive
feedback from the customers.
 English Service: English service style is also popular in a hotel. As influenced by
Rahimi (2017), waiters use to bring foods and beverages and customers have pre-
heated plate with them on table. In this service style, waiters also use to serve foods
from left side. Albert’s uses this service in the hotel on regular basis.
 Buffet Service: There are two types of buffet service such as self-service and served
buffets. As stated by Rahimi (2017), this service is popular in conference, meetings and
seminar. Customers or guests of Albert’s Club have to take the plate and serve the food
by own during this service style in conference.
3.2 Factors to consider while organizing off-site conference banquet
Off-site conference can be driven by a multitude of factors that shape the quality and
serviceability of the organizers. According to Durand, Grant and Madsen (2017), off-site venues
refer to the events that occur in areas away from usual workplaces. Different event managers
claim responsibility for these banquets and consider factors during the planning and design
process. The study registers five primary factors that must be considered while organising an
off-site banquet.
 Human resource management: Event management organizations like Albert’s Club
Room must collaborate with skilled labour force to provide best possible service to
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potential customers. As stated by Davis et al. (2018), appropriate tasks can be
segregated in specific teams in terms of kitchen, cleaning, presentation, décor and staff
greeting to prevent complications or confusion. Adherence to Belbin’s team roles during
formation of groups can result in smooth and efficient working among the departments of
a banquet company.
 Equipment: Off-site events are driven by the agenda of recreating an area of service
and facilities that can be acquired in any prime location. Deery and Jago (2015) state a
major expense of the banquet involves transportation of equipment to the venue.
Furthermore, Albert's Club Room should also focus on Health and Safety at Work etc.
Act (1974) to ensure that the utilised equipment is not harmful or malfunctioning
(legislation.gov.uk, 2018).
 Infrastructure: Infrastructure of a venue indicates fundamental systems and facilities that
can be used to serve in an event. This may refer to essential facilities for appropriate
rendering of services to the customers. Albert’s Club Room must be able to visualise
location and involve sustainable management of the resources such as space, lighting
and water.
 Hygiene: Primary focus of the hospitality sector is to offer best service quality to the
guests. In concern to the hospitality sector, cleanliness, neatness and appropriate
hygiene maintenance must be implemented in the establishment (Lugosi and Jameson,
2017). Albert’s Club Room must incorporate working hygiene in the staff by maintaining
Food Safety Act (1990) while cooking and serving food (legislation.gov.uk, 2018).
 Transportation: Transportation in the banquet and conference organisations provide for
movement of customers by land, air or water. Albert’s Club Room collaborates with a
number of local and national transportation service providers, such as Addison Lee and
Gett UK cabs. This collaboration enables the company to provide easy transportation
facilities to its guests during off-site conferences.
3.3 Key menu planning considerations for banqueting events and
conference
There are various considerations at the time of planning menu for a conference or meeting in
Albert’s Club. The considerations are availability of time, availability of seasonal food, varieties
of foods, occasions and financial resources.
Time for coking
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