Detailed Analysis of the Conference and Banquet Sector in the UK

This report provides a comprehensive analysis of the conference and banqueting sector, focusing on its size, scope, and development within the United Kingdom. It explores the factors influencing the sector's growth, including environmental, political, technological, social, and economic aspects. The report assesses key strategic and operational issues, such as documentation, pricing, and health and safety regulations. It also delves into the practical aspects of organizing offsite conferences and banquets, discussing location, menu planning, and guest preferences. The report emphasizes the importance of menu planning considerations, including guest preferences, variety, seasonal items, and event schedules. It concludes by highlighting the critical elements for successful event management and the importance of adapting to changing customer needs within the conference and banquet industry. This report aims to provide valuable insights into the industry for Service on the Plate.

CONFERENCE AND
BANQUET MANAGEMENT

INTRODUCTION
The banquet and conferencing sector is a growing sector and it has emerging
opportunities. United Kingdom is a developed country and it has a very good industry of
conference and banqueting. The scope in this company for such business is very high. The
banquet and conferencing industry is involved in launching seminar places for gathering of
different individuals and food and drinks are served to guests. There are various issues on which
this industry focuses such as environmental problems, food, social, budget, decoration,
accommodation, special techniques. There are various strategies followed in this industry like
performance evaluation, pricing, booking diary, maintenance of records, database management,
security issues, etc (Davis, and Et. Al, 2018). The following project is based on “Service on the
Plate”. This report includes the factors which affects the development of conference and
banqueting sector. Factors which are considered while organising an offsite conferencing and
menu planning are discussed in this report.
TASK 1
1.1 Size and scope of conference and banqueting sector
The size and scope of the banquet and conference industry is an important factor for
attracting a lot of customers as well as investors who can invest in this sector. The various factors
that are involved in the size an scope of the conference and banquet industry are ownership style
and the orientation which is offered by them. The classification of conference and banqueting
sector is described below-
Scope – The conference and banqueting sector has made good profits in UK and hells in
increasing economy of UK. The most important factor in this industry is customers. It is
important for conference and banquet industry to provide good services to customers and build
trust and loyalty towards them. The hospitality management of these industries focuses on
providing good services to customers and increase the level of loyalty and trust. In the current
scenario, the hospitality facilities involves celebrating different events, occasions, festivals,
ceremony, anniversaries, wedding, family functions, etc. The conference and banquet sector is
growing at a very fast rate and various events are organised in different locations. It is important
for the banquet and conferencing industry to provide quality services to customers as this will
help firms like Service on the plate to increase profits and money earned by the company. If the
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services provided to customers are good then this will help the banquet and conferencing service
to grow faster in market. The appropriate and good services are offered by Service on a plate
organisation and this will attract customers towards their hotel facilities. The scope of this factor
will include helping of different industries like bar, restaurants, cafes and their development.
There are around 40000 guest houses and hotels located in United Kingdom. This sector of
industry has approximately 1.5 million people serving in more than 130000 private and public
properties. There are great opportunities of banquet and conferencing sector in UK.
Size- The conference and banquet industry is available at various stages including small,
medium and large. The size of companies of conference and banquet industry is differentiated on
various basis like number of conference and meeting conducted in the specified time. If the
number of guests in an event are more then arrangements will be done according to that and if
number if guests are less then there will be different arrangements. A large size is required for
gathering or meeting of 5000 to 10000 people which is easily be conducted in “Service on a
plate” company.
1.2 Analyse the factors that have influenced it's development
There are various factors that affects the development and growth of an organisation of
banquet and conferencing industry. It is important for a company to analyse factors which will
help in decreasing risk and improving different operations of conference in an appropriate
manner (Seal, and Mattimoe, 2017). A good communication system is adopted for handling
various issues such as political, social, economical, licensing, lightening, sound system, crowd
control, etc. This various strategies and policies developed in this industry for maintaining
advantages of sustainability are mentioned below-
Environmental – The development of this sector must not provide any harm to
environment. If there is any improvement in infrastructure then these must be eco friendly. The
organisations of banquet and conferencing industry must ensure that room layout liaison should
be followed, there must be policies for maintaining room layout in appropriate manner and
requirement of guests. It is required for conference and banquet industries to develop license.
Political- This factor cannot be controlled by management of the company. Political
factors impacts the functioning of a company directly. The various political aspects that affects
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operations of the company. These are governmental policies, tax policies, processes, authority
stability etc.
Technological- This sector focuses on the development of technology. The banquet and
conferencing industries must focus upon technology for providing good services to people. This
industry requires development in lightening, room architecture, sound system, etc. for enhancing
customer satisfaction. In the hospitality sector various modern techniques for catering services,
decorations, event management are determined for meeting demands and needs of customers.
Social- This is a major factor which is involved in providing good services to customers.
The conference and banquet industry must know latest trends, fashions, etc. of the customers for
knowing their needs and providing them services accordingly (Kosmieja, and Paslawski, 2016).
Economical - Economical factors directly impacts the business of the organisation. The
different economical factors which affects functioning of companies are tax rates, GDP,
growth rates, variation in currencies, etc. These factors directly impact the profitability and
productivity of the organisation.
TASK 2
2.1 Asses the key strategic and operational issues
The conference and banquet industry must emphasize on different issues and problems
while operating the business. The banquet and conferencing firms should keep on updating the
activities and tasks which are required in performing jobs and achieving needs and demands of
customers. There are different strategic and operational problems that are involved in effective
management of conference and banquet services. These issues are described in the following-
Documentation and booking diary- A booking diary consists of various information
about the event. This is defined as a record made by the firm and this contains information
regarding the date of conference, time, room number, space, number of participants, number of
days of conference, location or venue of seminar or gathering. This diary is maintained properly
for remembering about all dates and other information about event or conference.
Pricing and packaging- The pricing of conference events, occasional events, marriages,
etc are managed on the basis of standards of the firm.
Health and safety act, 1974- This law is made for employees working in the
organisation. This regulation is made to protect health and safety of employees.
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Implementation and evaluation- Employees must be handled and managed effectively so
that their performance will increase (Pantelidis, 2018). The functions and work in managing
events and occasions requires skilled people who can perform well and help in meeting customer
demands.
2.2 Performance and quality review methods used by conference and banqueting industry
The conference and banquet industry must perform well and achieve success and profit in
market. The performance of this industry is dependent on ability of the company to influence
others in attracting more clients and customers. The companies evaluate their performance at the
time when conference is conducted and this evaluation helps in knowing performance of the
company. The banquet and conferencing firms have to provide trainings to staff and employees
for improving the efficiency of the organisation as well as the individuals and managers working
in these firms.
TASK 3
3.1 Discuss factors to consider while organising an off site conference or banquet
An off site conference or banquet is defined as the event or a get together which is
organised by various hosts for their guests. There are following factors that are considered
during an off site conference and banquet and these are mentioned below -
Location- Location is defined as the first step in the management of planning a
successful banquet or conferencing. It is important for Service on the plate company to choose a
spacious and peaceful location that will help in making any event successful. Such places will
help in easily accomplishing a successful wedding or professional meeting. The various facilities
provided by such banquet and conference organisations like service on plate offers privacy and
allows open speeches, presentations and conversation. If the place or location of a event or
marriage is preplanned then it avoids distractions and provides a positive environment. The
location chosen for the event must be suitable for all individuals who are attending the event.
Another important factor which must be considered while planning an event is the seating
arrangement and table arrangement. The managers of Seating on a plate must provide a good
arrangement to guests so that they are satisfied and happy.
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Menu- This is an important part of the meeting or event that is planned for conference or
banquet. Menu is decided according to the type of guests and the time of event. Menu is the only
element by which guests can be engaged in entertaining themselves alongwith enjoying the event
(Venske, 2018). There are various plannings which are included in deciding the menu of the
event. It should be suitable for every individual attending the meeting or conference. Food is
served in buffet form or served at tables. The food provided by Service on plate is very delicious
and tasty so that it can attract more hosts or party throwers.
3.2 Key menu planning considerations for conference and banqueting events
Menu Planning is the most important element for conference and banqueting events as it
helps in making all events successful. The first and foremost thing to choose a good menu starts
with the selection of caterer. Food can make an event memorable. There are different elements
that affects the conference and banqueting events which are described below-
Guests and their preferences- It is important for the event manager to know about the
kind of guests who will be attending the meeting. Menu will be made according to the guests
who are coming to attend the event. The different kinds of guests requires different kind of food.
The various type of guests include professional level guests, residences or ethnic background of
guests.
Offering of variety- A host is an individual who organises a meeting or an event. It is
very important for him to engage all guests and assure that they are enjoying. The host takes care
that guests and other attendees are provided food of their choice.
Seasonal and local fresh items- Seasons play an essential role in the selection of
beverages and food which are to be involved in menu. When any event is organised it is assured
that local and regional food is provide to guests. This local and regional food in menu shows
value and theme of that place where event is happening. Thus, in the menu planning much
attention is given to seasonal dishes. Therefore, different varieties of seasonal dishes must be
included in menu.
Menu should fit event schedule- Time is most important factor to determine menu of
event. Menu is decided on the basis of occasion of the event. The planning of menu is done
according to the time of event or meeting. This can be explained as if event starts at breakfast or
lunch time, then menu should include items that can hold up for longer period of time. On the
other hand, if menu is planned for dinner then it should be slightly lighter.
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3.3 Analyse the key menu planning considerations for conference and banqueting events
The key menu planning for any event is important as it will help in good experience to people
who will be attending events or conferences. The key menu planning includes the type of food
which will be provided to guests, the theme of menu, seasonal dishes, etc. It is important for the
host and managers of the event and banqueting to ensure that there is quality food for guests.
This will help in building the reputation of the services of the event and banqueting services
provided by the company (Wood, ed., 2017). In context of Service on a plate it is advisable that
they should provide delicious and good quality food to people who are attending event for
providing them good experience and environment at event. If the management is able to impress
guests then there may be some other people who will choose the service on a plat company to
organise a meeting or event for them too.
TASK 4
4.1 Economic considerations for a given conference or banquet
For conference or banquet satisfaction, use of space techniques shall be considered. In
context of the Seating on a plate there are following considerations made which are listed below
-
1) Seating arrangement: Seats arrangements for banquets or conferences of distinct types are
available. These include the style banquet style, theater style and seminar style. The
conference and banquet seating plan will depend on the selection made by event owner,
category of programme, and ability of space.
2) Comfort: For individuals to appreciate and to be part of the meeting there should be enough
room. The conference hall selected should not be at a hazardous place.
3) Type of event: Types of event also determine the seating arrangement and the space
utilization. The participation Angus eating plants depends upon the type of event also on the
number of days the event is going last with consideration to the banquet industry.
4) Computer aided design package: a digitally design model of the seating arrangement can help
us we determine the amount of space provided to each individual. This can help us ensure
maximum comfort level of all the participants.
5) Quality of environment : There are many factors which contribute to the quality of
environment these include :
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a) Temperature: The temperature of the room should always be kept at an ideal temperature so
that everybody can be comfortable and focus on the conference itself.
b) Ventilation: A Modern banquet hall or conference hall should have carefully designed
ventilation system to ensure in a supply of oxygen is maintained during a conference or
function.
c) Safety measures: Enough space should be provided in case of an emergency evacuation and
also other safety systems should be employed to safeguard the lives of the guests.
d) Maximum occupancy: Maximum occupancy should be pre decided in order to maintain a
comfortable environment.
6) Audio-visuals: the 21st century the audio visuals play a central role in any event. These
include:
a) Lighting: lighting of a place and essential role in setting up the right mood for the event. A
balance should be made between the light of the front gate, the back gate and the stage. The
seating area should be adequately lit so as to maintain visibility but not too much in order to
maintain emphasis on the stage.
b) Sound: a good sound system also plays a very important role in an event. every word spoken
should be allowed and clear and should be audible to every person in the hall (Inkson, and
Minnaert, 2018). Thus a through checking of the sound equipment is required before every
event.
c) Video Projection: in the modern era video projection has become important part of both
private and commercial events. does a high definition projector with adequate lighting is
necessary for proper image projection.
CONCLUSION
From the above report, it can be analysed that the conferencing and banqueting industry
is a wide sector which has various opportunities in the market. This business requires proper
management and organization so that each and every participant is able to enjoy fully the events
and parties organised by banqueting and conferencing organisations. Before starting a business
in this sector, its size, benefits, competitiveness and challenges should be assessed so that
effective planning can be made. Moreover, various factors that affects business environment
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should be analysed and evaluated. Some key strategic and operational issues are also involved in
efficient management of the organisation. Some analysis such as PEST is used for monitoring
the service and hospitality effectiveness.
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REFERENCES
Books and journals
Davis, B., and Et. Al, 2018. Food and beverage management. Routledge.
Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist Perspective on Sensemaking in
Management Control. A Philosophy of Management Accounting: A Pragmatic
Constructivist Approach. p.260.
TabLe, W., MeMORabLe.
Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
In International Conference on Accounting and Finance (AT). Proceedings (p. 5).
Global Science and Technology Forum.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
Pantelidis, I. S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
Venske, E., 2018. Rising to the Occasion: Experiential Learning Experiences of Event
Management Students at a South African University of Technology. Event
Management. 22(1), pp.79-97.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
Singh, V. and Srivastasva, U. R., 2016. Team Performance Scale for Hospitality
Professionals. Journal of Psychosocial Research, 11(1), p.1.
Hwang, S. N. and Chang, T. Y., 2016. Formulating Management Strategy for International
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Boston, MA.
Tempest, I., 2015. Planning for Tourists and Residents in an Historic Destination–York
UK. Planning for Tourism: Towards a Sustainable Future,. p.88.
Mueller, S., 2016. Banqueting and Women's Work in The Late Lancashire Witches and Receipt
Books for Women. SEL Studies in English Literature 1500-1900. 56(2). pp.373-393.
Yadegaridehkordi, E. and Et. Al., 2018. Predicting determinants of hotel success and
development using Structural Equation Modelling (SEM)-ANFIS method. Tourism
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