CBM Report: Strategic and Operational Issues in Hospitality

This report provides a comprehensive analysis of the conference and banqueting industry, exploring its size, scope, and factors influencing its development. It delves into strategic and operational issues, including discounts, licensing, pricing, and health and safety considerations. The report also examines performance and quality review techniques, such as internal and external monitoring methods. Furthermore, it evaluates the suitability of food production systems and discusses factors to consider when organizing offsite conferences or banquets, emphasizing hygiene, resource management, and varying requirements. Menu planning considerations and ergonomic factors are also assessed, offering a holistic view of the industry's operations and challenges.

CBM

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
AC1.1 Size and scope of conference and banqueting industry...................................................1
AC1.2 Analysing factors having an impact on its development.................................................1
TASK 2............................................................................................................................................2
AC2.1 Assessing the strategic and operational issues ...............................................................2
AC2.2 Analysing performance and quality review techniques...................................................3
3.1 Evaluating the suitability of food production systems..........................................................4
3.2 Factors to consider while organising off site conference or banquet....................................5
3.3 Analysing the menu planning considerations for conference and banqueting......................6
4.1 Assessing the ergonomic considerations ..............................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Conferencing and banqueting industry is considered as one of the largest growing
industry of the hospitality sector expanding its operations in order to provide a higher rate of
satisfaction to the customers, in order to gain a higher rate of productivity and popularity. There
are enormous number of aspects that are related with the functioning and operations of this
industry (Dieck, 2014). For different factors, various considerations can be ensured by “Service
on a plate” so that they can be able to provide an effciient rate of satisfaction to the customers.
The report is about focusing on various factors associated with conference and banquet industry.
Various techniques that can be involved by “Service on a plate” are also discussed in the report.
TASK 1
AC1.1 Size and scope of conference and banqueting industry
The size and scope of the banquet industry is wide enough because it involves a variety
of factors that can help the sector to attract a wide range of customers. Thus, this can also help in
increasing the whole productivity level of the sector (Rahimi, 2017) Although there are some
factors throwing an impact on the scope such as political, economical, technological etc. but with
the help of ways and techniques, the scope of the conference and banqueting industry can stay
maintained. As UK is one of the leading companies having a high economic status, so there
might be the possibility that this will positively influence the size and scope of the banqueting
and conference industry. More people participating in the activities and processes of the
conference and banqueting sector will help in increasing the size along with the scope of the
sector.
AC1.2 Analysing factors having an impact on its development
There are enormous number of factors throwing an influence on the development of the
whole sector of the conferencing and banqueting and these factors are discussed as following :
Political
Political factors can have a huge impact on the development of the catering, conferencing
and banqueting sectors. With its involvement, various policies can be developed that can make
some changes in the management procedure along with the legal frameworks of the “Service on
a plate”, so it can also influence the developmental rate.
Economic
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The economic condition of UK also matters a lot. It is because if the economic status of
the country will be good, then a more efficient development of the conferencing and banqueting
industry can be expected.
Social
There are enormous number of social and cultural factors meant for the delight of the
audience. Thus, it can increase the popularity rate of the conferencing and banqueting sector to a
huge extent.
Technological
If the conferencing and banqueting sector makes involvement of different technological
advancements, it can surely provide help in maximizing their productivity rate. It is because by
these ways, they can be able to involve a more attractive set of features that can impress much
number of customers.
Environmental
The government of UK have provided a huge rate of development in the infrastructures
etc. But one fact that should be ensured by them is to maintain an efficient rate of sustainability
so that the future generations can also be able to take the benefit of the same (Marais, du Plessis
and Saayman, 2017). This will help the conferencing and banqueting sector in achieving an
appropriate rate of development in productivity.
Legal
There can be the involvement of some laws and legal frameworks influencing the
operations and processes of the banqueting sector. So, it is important to stay updated in order to
make the effective changes, thus it can help the conferencing and banqueting sector to achieve a
higher rate of development of “Service on a plate”.
TASK 2
AC2.1 Assessing the strategic and operational issues
In the effective management of a given conference or banquet, there can occur some
strategic and operational issues. Some of the issues are discussed as following:
Discounts
As there is a huge amount of competition in the conferencing and banqueting sector, it is
obvious that every single organiser wants to attract more number of customers. For this, they can
make involvement of different ways by which they can gain the attention of the customers. A
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well known example of this can be considered as involving discounts on different events. It will
help them in attracting a higher rate of customers.
Licensing
Licensing is considered as another important factor that can impact the functioning of
operations. “Service on a plate” should ensure that they have completed all the licensing
requirements so that they may not have to face any sort of trouble or issue in the functioning and
processing of operations. Therefore, a proper licensing of all the operations involved is very
important for “Service on a plate”.
Pricing
Also, in the effective management of the conference or banquet, it is important that they
tell the exact and appropriate pricing to the customers (Boella, 2017). It is because adding some
more additional rates later on can disappoint the customer to a huge extent. Therefore, clearing
these factors before only can help in maintaining a balance in the operations and procedures of
“Service on a plate”.
Health and Safety
Maintaining a proper health and safety is another important aspect that needs to be
ensured by “Service on a plate”. It is because while managing the operations for an event, it is
important that they consider that employees are a very important part of the organisation. So, it is
the responsibility of “Service on a plate” to take proper care of the health and safety as well of
the employees. This can help them in coping with the strategic and operational issues.
AC2.2 Analysing performance and quality review techniques
After a successful implementation of the hospitality event, it is obvious that it is
important to check whether the functioning is going in an efficient way or not. It is important to
ensure the fact so that the client may not have to face any sort of disappointment or complication.
There are a variety of performance and quality review techniques that can be used by “Service on
a plate” for making a better investigation and these factors are discussed as following :
Internal monitoring
Internal monitoring involves some factors such as questionnaires from customers, observations
etc. These factors are discussed as under :
Feedbacks
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The manager of “Service on a plate” can take feedbacks from the customers that how
much they are satisfied with the services. This is considered as an efficient way because the
company can replace or modify the factors that are not liked by the customers. This will help
“Service on a plate” to maintain the operations and functions effectively.
Camera monitoring
Also, the management and authorities at “Service on a plate” can ensure to monitor the
cameras on a regular basis so that they can analyse the actual behaviour of the staff towards
customers when they are not present there. This can also help them in monitoring the whole
performance and in quality review techniques as well.
External monitoring
External monitoring involves various factors such as information gathered by secondary
data so that “Service on a plate” can be able to have a proper information of the current trends
that are going in the conferencing and banqueting sector (Ma and Tung, 2017). It is important
because on the basis of that, they can make a review that to how much extent, they have
completed the requirements so that it will be able to provide satisfaction to the customers.
3.1 Evaluating the suitability of food production systems
For a given banquet or conference, there must be a suitability of some factors such as
food, ways of presentation, beverages etc. It is considered that food along with these services
play a very important role in the catering industry that copes with the current requirements and
needs of the customers. For a particular conference or banquet, the suitability of different
production units differs and it is discussed as under :
Outlets
Arranging outlets for a conference or banquet can be termed as an effective option so that
the people can come to the specific outlet where they want to eat. This may include a variety of
items, so the people can decide on the basis of their choice so that they can reach to the outlet
they want. This can also be termed as an effective option for the “Service on a plate”. Outlets can
also be considered as the stalls that can be implemented either inside or outside area of the
banquet or conference (Dieck, 2014).
Take away units
Take away units are also considered as another effective option and in this the person has
to order the food and take along with them after the delivery. In this, a issue that can occur is that
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as “Service on a plate” have to collect food from these units and then they can serve in the
conference, so there can be time issues sometimes so all the customers may have to suffer
because of that as well. Therefore, this method has a particularly low suitability than others.
Catering inside the organisation
In this, “Service on a plate” can ensure the whole preparing and serving of the food and
beverages inside the company only. In this, the management can ensure that the staff members
are must serving the food in an appropriate and respectful manner only so that there cannot be
any sort of disappointment to any of the customer.
3.2 Factors to consider while organising off site conference or banquet
While organising the off site banquet or conference, it is essential to consider the
involvement of all the essential factors because in case of an off site conferencing or banqueting,
lack of resources may act as a complication. The factors that are need to be ensured are discussed
as under :
Hygiene of food
As in off site conferencing or banqueting, it is obvious that “Service on a plate” cannot be
able to prepare all the services on their own, so they must have to purchase it from somewhere
and then provide to the customers. Therefore, at such time, there is a quite risk of the food
lacking nutrients etc. So, it is very important that “Service on a plate” should consider
maintaining a well hygiene of the food so that their customers can stay satisfied and happy with
the company and its operations.
Decreased wastage of resources
As the off site conferencing or banqueting must be for a limited amount of time only, so
it is important that they make involvement of resources in a way that it will be used within that
duration only. Else, it will lead to the wastage of the resources and this can also impact to the
decreased productivity rate of “Service on a plate”. Therefore, from the initial phase only, they
can ensure using every single resource in a managed way. Therefore, it will not lead to any sort
of wastage or damage.
Varying requirements
Along with the requirements associated with the food, it is equally important to have a
focus on the quality of beverages as well. It is because the customers may want to have
beverages also along with the food. So, “Service on a plate” should consider this fact and make
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involvement of proper measures so that they can be able to keep the beverages within required
temperature. By this way, they can be able to provide the same to the customers when required.
Therefore, focusing and maintaining these factors is important enough to have a successful
implementation of the off site conference or banqueting.
3.3 Analysing the menu planning considerations for conference and banqueting
Menu plays an important role in the operations of the catering industries. For conference
and banqueting events, there must be some menu planning aspects as well ans these are
discussed as under :
Customers
The availability of the customers for the event is important because on the basis of that
only, the menu can be decided. It is because if there is a large amount of audience, then “Service
on a plate” can decide accordingly on that basis only. Also, if the amount of customers is
medium, then they can make arrangements inside only but if there are a huge amount of
customers, then they can arrange on the outer area of the banquet. Therefore, customers are
considered as an essential aspect for the menu planning process.
Current trends
It is very important that “Service on a plate” can ensure investigating about different
trends that are currently going in the market. It is because when they will investigate about the
factors that are currently going in the market, they can also involve some of these so that they
can be able to make and implement the menu on that basis so that it can help them in gaining a
wide rate of customers. So, analysing the current trends is another essential step to be taken
(Taylor, Garat and Sarieddine, 2015).
Nutritional value
Also, “Service on a plate” can ensure maintaining an effciient amount of nutritional
amount in the food and beverages they serve because it is important to take proper care of the
customers. Focusing on their health and safety is very important to consider so that their trust can
stay maintained over the company and its operations. So, for the whole process of menu
planning, it is very essential that “Service on a plate” can also consider the nutritional value and
on the basis of that only, can implement the food items for the final menu. This will also help
them to gain a higher amount of customers, thus a higher rate of productivity as well.
Ingredients
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Along with these, focusing on the ingredients that are being used in the food items is
important. It is because it is very important to ensure that all the ingredients that are being added
to the food is healthy and safe enough that it may not cause any sort of harm to the health of the
individual. There should not be any sort of adulteration in the food because this can also lead to
major risks and complications. Adulteration to a higher extent can also lead to the death of the
person. Therefore, “Service on a plate” should ensure keeping these points in mind so that it can
lead to a better and effciient menu planning process.
4.1 Assessing the ergonomic considerations
Ergonomic refers to the level of comfort in the working environment. Therefore, it is
important to consider these factors. By focusing on ergonomic factors, “Service on a plate” can
be able to provide a wide range of satisfaction to the customers. Some other factors that are
essential for the same are discussed as under :
Configuration of room
It is obvious that when any customer will visit for banquet or conference purposes, they
must be requiring room for staying purpose. Therefore, they will look for an efficient and
appropriate range of services in the room. The room should be properly clean and in a way that it
can seem comfortable enough to the customer (Aveyard, Yach and Capewell, 2016). Therefore,
focusing on the making and implementing the configuration of the room is very important. It can
term effective as well because by these means, “Service on a plate” can be able to provide a
higher rate of satisfaction to the customers. Therefore, it will help in increasing the productivity
of the company as well.
Other requirements
Along with these, it is essential to have proper arrangements as for lighting etc. because
unavailability of lighting can result in the disappointment of the customers. So, “Service on a
plate” needs to ensure the same. So, “Service on a plate” should ensure that all the arrangements
have been done in a way that it can be able enough to satisfy the customers to a huge extent.
Whether it is in terms of light, electricity, water or the availability of other sources, it can be
ensured by “Service on a plate” for attracting a better rate of customers, thus a higher rate of
popularity and productivity.
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CONCLUSION
It can be concluded from the report that there is a huge amount of competition in the
conference and banqueting sector, so focusing on the required aspects is very important. Also,
there are some factors influencing the development of the sector, some strategic and operational
issues can be overcome by involving some techniques etc. It also involves various factors that
need to be considered while on and off site conferences. Along with this, there are various
considerations that needs to be taken as well such as menu planning, ergonomic conditions etc.
for specific conferences or banquets.
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REFERENCES
Books and Journals
Aveyard, P., Yach, D. and Capewell, S., 2016. Should we welcome food industry funding of
public health research?. BMJ: British Medical Journal (Online). 353.
Boella, M., 2017. Human resource management in the hotel and catering industry. Routledge.
Dieck, D. S. G. T. T., 2014. Critical success factors in UK four and five star hotels (Doctoral
dissertation, Manchester Metropolitan University).
Ma, Z. and Tung, D. L. Y., 2017. Food Safety in Restaurants and Catering. Food Safety in
China: Science, Technology, Management and Regulation. pp.419-438.
Marais, M., du Plessis, E. and Saayman, M., 2017. Critical success factors of a business tourism
destination: Supply side analysis. Acta Commercii. 17(1). pp.1-12.
Park, S., Yaduma, N. and Williams, A.M., 2016. Demand fluctuations, labour flexibility and
productivity. Annals of Tourism Research. 59. pp.93-112.
Penazzi, S., Accorsi, R., and Dunstall, S., 2017. Design and control of food job-shop processing
systems: A simulation analysis in the catering industry. The International Journal of
Logistics Management. 28(3). pp.782-797.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management. 26(4). pp.443-449.
Scott, S., 2017. Informalisation in Low‐wage Labour Markets: a Case Study of the UK Food
Industry. Population, Space and Place. 23(7).
Taylor, J., Garat, J. P. and Sarieddine, G., 2015. An industry perspective: A new model of Food
Safety Culture Excellence and the impact of audit on food safety standards. Worldwide
Hospitality and Tourism Themes. 7(1). pp.78-89.
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