Conference and Banquet Management Report: UK Industry Analysis

This report provides a comprehensive overview of conference and banquet management, focusing on the UK industry. It begins by defining the size and scope of the industry, highlighting its significant contribution to the UK economy and its dependence on related sectors such as bars, pubs, and restaurants. The report then analyzes the factors that have influenced the industry's development, including economic growth, sociocultural trends, technological advancements, the importance of quality service, and legal considerations. A critical assessment of key strategic and operational issues is presented, including pricing strategies, licensing laws, discounts, health and safety protocols, religious and cultural guidelines, documentation, authority delegation, and communication strategies. The report also discusses performance and quality review techniques used within the industry, such as feedback collection, budget reviews, competitor analysis, objective setting, and the measurement of overhead and revenue costs. The report concludes by evaluating the suitability of various food production systems, styles, and food and beverage service styles for different types of conferences and banquets. The report emphasizes the importance of attention to detail and client needs for success in the industry.

Conference and Banquet
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC1.1 Size and scope of conference and banqueting industry in the UK...................................1
AC 1.2 Analyse factors that have influenced its development....................................................1
AC2.1 Critically assessing the key strategic and operational issues involved in effective
management of a given conference or banquet...........................................................................2
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry.....................................................................................................................3
3.1 Evaluating the suitability of a range of food production systems and styles and food and
beverage service styles for a given conference or banquet..........................................................4
3.2 to 4.1......................................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................8

INTRODUCTION
Conference and Banqueting management falls under hospitality industry. When talking
about UK, it is the most developed in this area. In other words, it has large scope in this sector.
More specifically, it provides and conducts large meeting and seminars and food facilities to
people. This report covers size and scope of conference and banqueting industry in the UK.
Further, it covers key strategic and operational issues involved in effective management of a
given conference or banquet.
TASK 1
AC1.1 Size and scope of conference and banqueting industry in the UK
Conferencing and banquets are the important parts in hospitality sector of UK that
generates high revenues and is advancing at a higher pace thereby helping in the economic
development of country (Rahimi, 2017). The scope of the conference and banquet industry
basically depend upon the support from other industries like bars, pubs, restaurants and related
fields. UK has around 46000 hotels which are into conference and banquet facilities which
generate a revenue of around 40 billion pounds on yearly basis providing employment to 1.6
million people in the country. This industry is the largest sector having small to large scale
companies of UK and is a tough competitor of other countries with having a wide scope and size
as compared to rest of the world. It provides food and beverage to the people whosoever is
attending the conference or celebration.
Scope of the conference and banqueting sector is widely growing over the past years.
This part of event management sector which deals with a number of events like seminars,
exhibitions, parties, marriages, live shows, concerts and many more.
AC 1.2 Analyse factors that have influenced its development
Economic: UK is one of the fastest growing economies of the world. Organizations of
several events which in turn have contributed to the emergence of fresh industry. Economic
growth is mostly reflected on the businesses and individuals (Archer, 2010). Collection of data is
biggest challenge and its reporting will affect the economic contributions of the industry for
policy making enhancement.
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Socio culture: UK has a very rich historical events in terms of culture and beliefs which
leads in the growing of conference and banqueting industry in the country at a high pace.
Technological: As technology is changing day by day, it has a positive impact on the
organization as it reduces cost of products and services, increases productivity, hike in sales,
profits and revenue generation.
Quality of service: One of the main parts of this sector which leads to the growth and
development so as to deliver customers with better quality service.
Legal: Growth and development of the conference and banquet industry of UK is being
influenced by observation of many important laws that forbid activities of organizers (Jaafar,
2015). As it may reduce the delays that might come from legal actions and promote creativity
that boosts event management in the country.
AC2.1 Critically assessing the key strategic and operational issues involved in effective
management of a given conference or banquet
Recent global downswing have affected the corporate activities in lieu of administering
events.
Pricing- There should be flexibility in pricing of banquets and conferences so that
adequate consideration will be given to taste of the expected guests. Before taking up of any
project which is a business or wedding event, owner needs to set the cost or price of whole event.
This is really important as it will avoid occurrence of any issues or conflicts which may arise
ahead for client, owner or organizer (Davis, Lockwood and Pantelidis, 2018). The price of the
event will help the owner to analyze the total profits after the deduction of expenses met. If this
isn't done, then it will affect the strategic and operational activities of the company.
Licensing laws- It is essential for all the conferences and banquet firms to have a license
of the enterprise which they start. In UK, laws are very limited which governs this particular
sector so that all companies can easily fulfill the necessary laws related to authority of doing
business (Seal and Mattimoe, 2017). Permission is granted by a local council on the work that is
done in the country. To avoid disruptions to events obtaining a relevant licenses for the particular
work will form the core of business.
Discounts- Providing offers or rebate by most of the businesses is a mode of attracting
more customers. This also creates additional values by placing discounts such as customizing of
an event (Marane, Asaad and Omer, 2013). Before giving any kind of offer or incentives to the
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customers, it must be well planned and conveyed to get a clear idea of the budget. It might be a
problem when company may give discount to all clients creating fault impression.
Health and safety- This is an issue of great importance and is a strategically and
operational work of the sector. Work and health safety rules or laws governs all the industries of
the country and must be followed by every business firm. It is concerned with the security and
safety of the employees.
Religious and cultural guidelines- There might be certain limitations to religions and
cultures. To exist as an international entity, it is important to consider the religious inclinations
of the clients when placing an event or programs on the website (Jaafar, 2011). Such kind of
advertisement should be encouraged to include more varieties of religious and cultural values.
Documentation and booking diary- It contains the date, time, space, room details,
number of participants the number of days must be recorded so that the record of each event can
be ensured by the event manager.
Implementation and evaluation- Work done by the employees should be analyzed,
reviewed and evaluated on the time basis for the betterment job.
Authority delegation- It should be managed to as it is a main issue in the hospitality
sector all to divide the responsibilities and division of work.
Communications- The interaction between employees, departments and guests should be
well managed by the management team of operational and strategic issues involved in the
effective management of a particular conference or banquet (Guerrier, 2013). They must also
improve this communication channel for better and optimized functioning.
AC2.2 Discuss performance and quality review techniques used by the Conference and
banqueting industry
After the occurrence of an event, the company should require to measure quality and
action delivered to the service and analyze how well the company did and understand about what
steps to be taken next so that they can improve themselves by knowing the weaker part. In this
industry each and every employee is important and their work will determine the standard and
success of the sector (Roy and Pyne, 2011). So, it makes the management evaluate the quality
and performance periodically using methods such as PERT. These reviews of events are
generally used to assess the improving of ongoing or future happenings. Project managers are
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hosted by several organizations to adopt the following methods for stronger performance in
future events:
Feedback- Feedbacks are considered to be essential part of event management. The
manager asked for the feedbacks of customers who visited the event so that the development of
the event can be made in successful and effective manner.
Budget review- Allocated sum of money during the planning stage off banquet or
conference. The total budget sum will be distributed in the events after giving a series of events
which makes a banquet and their requirements of cash. It is needed to review the funds assigned
to verify and meet the needs.
Standard against the competitor's events- Comparison with the rival in the market is
also a technique which evaluates the conference or banquet (Owusu-Mintah and Dacosta, 2017).
If a company is successful in setting norms of their business against that of competitor and can
evaluate the performances of the business.
Setting of wise objectives- Before the commencement of a project or event, it is essential
that they should prepare a set of objectives according to SMART techniques that can be
evaluated easily with the actual results and this will later tell about the performance of that event.
Measuring overhead and revenue costs- The main purpose of organizing an event is for
creating brand image and to attract more clients (Müller, 2010). Above all these main aspects it
could be for generating a high revenue comparing to the overhead costs. Efforts above the budget
or less revenue in comparison to awaited one is never a failure.
3.1 Evaluating the suitability of a range of food production systems and styles and food and
beverage service styles for a given conference or banquet
This particular system of food and beverage production involves all the processes and
infrastructure which are available to cater the bigger masses or population in banqueting industry
like packaging, process, transport, marketing and consumption. There are many organizations
which provide quality food and beverage to customers who are participating any different
meeting or wedding. The most important use of food and other services which they give involves
usage of counter and self-service systems (Wilton, 2012). This is an effective way in weddings
and businesses that provides a systematic approach in delivering direct communication with
service to prepare food that is the choice of customer. Major advantage of this particular system
is that it does not need human resource which in turn may influence the margin of profit.
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 System and style of food production: There are many ways that can be adopted by hotel
management so that their food may be served as fresh and healthy always. Some of them
are:
 Traditional method
 Cook-chill production method
 Conventional or Accepted
 Dry-heat cooking
 Moist-gest cooking
From the types of these styles or methods, the banquet sector will choose their production
method of food according to the menu they have selected for the particular conference.
Food and beverage service style:
 French service
 English service
 Russian service
 Buffet service
Adopting the serving style of food is depended upon the size, number of guests and their
profile. If there is a large group of guests coming then it is easy to opt the English style of service
which would be pre plated better for more number of people attending. As the food production
and service plays a dominant role while analyzing the style and methods choosing the required
one as all of them are depended on certain factors which are mentioned above must be well
established.
3.2 to 4.1
Covered in PPT
CONCLUSION
According to this report it can be concluded that derives is to have a success in this industry
or any other hospitality sector there needs to be one step in front to know in beforehand what the
clients or customers want by paying a specific attention to details and have a great opportunity in
making an event memorable. Also considering the progress of the banqueting and conference
industry is beneficial and supportive for the people by way of generating employment which may
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lead to attract more visitors or clients that in turn generates revenue. The kind of menu selected
decides the contract terms signed between the company and owner of the hotel. The most
important thought that the hotel should take care of quality in providing services arrangements in
the building.
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REFERENCES
Books and Journals
Archer, C., 2010. Significance of Work Experience on a Graduate’s Employability. Hospitality
Management Review Student Journal at Sheffield Hallam University, 1.
Davis, B., Lockwood, A. and Pantelidis, I.S., 2018. Food and beverage management. Routledge.
Guerrier, Y., 2013. hospitality management. Key Concepts in Hospitality Management.
Jaafar, M., 2011. Critical success factors (CSFs): A comparison between Coastal and Island
Chalets. International Journal of Business and Society, 12(2), p.55.
Jaafar, M., 2011. Critical success factors (CSFs): A comparison between coastal and island
chalets in Malaysia. Turizam: međunarodni znanstveno-stručni časopis, 59(4), pp.481-
496.
Marane, B., Asaad, Z. and Omer, A.O., 2013. Evaluation of hotel performance based on financial
management, marketing and operations and management practices issues: Case study on
Erbil international hotel.
Müller, C., 2010. Contemporary Marketing and Human Resource Management in the Hotel
Industry.
Owusu-Mintah, S.B. and Dacosta, F.D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management, 26(4), pp.443-449.
Roy, S.K. and Pyne, P., 2011. Managerial Accounting in the Hospitality Industry—An
Overview. Management Accountant-New Delhi, 46(9), p.750.
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, 21, p.260.
Wilton, N., 2012. The impact of work placements on skills development and career outcomes for
business and management graduates. Studies in Higher Education, 37(5), pp.603-620.
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