Conference and Banquet Industry: Size, Scope, and Development

This report offers a comprehensive analysis of the conference and banquet industry, focusing on its size, scope, and development within the UK. It explores the factors influencing the industry's growth, including both internal and external elements such as political, economic, social, technological, legal, and ecological considerations (PESTLE analysis). The report delves into key strategic and operational issues crucial for effective management, including staffing, customer satisfaction, service quality, and food production stability. It also covers performance and quality techniques, menu planning considerations, and ergonomic aspects relevant to conferences. The report emphasizes the importance of hygiene, technological updates, and customer-centric approaches to ensure the industry's success. The report also discusses various food service styles, off-site conference factors and menu planning considerations for both conferences and banquets. This assignment provides a detailed overview of the industry's complexities and opportunities.

CBM

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of banquet industry.......................................................................................1
1.2 Factors that influence the development of banquet industry................................................2
TASK 2............................................................................................................................................3
2.1 Key strategic and operational issues involved in effective management of conference.......3
Industry.......................................................................................................................................3
2.2 Performance and quality techniques used by conference industry......................................3
3.1 Stability of food production system and styles including beverages ...................................4
3.2 Factors to consider an off-site conference............................................................................6
3.3 Key menu planning considerations for a conference and a banquet.....................................6
4.1 Ergonomic consideration for conferences.............................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
The conference and banquet industry is a fast growing business in the sector of
hospitality industry. UK has great market of this with big investors. The ownership of this
industry is maintained by most of the businessmen. There are many factors that are required to
run a successful conference industry. In this assignment there are 2 tasks with different topics
including the size and scope of this industry. The factors that are required to maintain an
effective conference industry. All the key strategies and operational issues are required to be
monitored in this section. Apart from these the techniques and tools that are used to enhance this
sector is to be mentioned. The hygienic condition of foods and the environment is taken into
considerations.
TASK 1
1.1 Size and scope of banquet industry
Size and scope of banquet industry is one of the most important components that are very
necessary to attract the investors to invest. It is mainly used to organise official, formal and
family activities and there are number of people involved so its size matter a lot. The size and
scope of this industry depends on many factors like ownership of the industry, its orientation and
services provided by them(Sauter, Voos,and Zurawski,2015). This banquet industry is used to
organise many meetings or conferences and seminars with food services.
There is small, medium and large type of conference or banquet hall that has different
capacities of people. Small size of banquet has the capacity of around 500 people. The medium
size of hall has capacity of 600 to 1000 people and large one has the capacity of 3000 to 4000
people. The number of days for every banquet hall is fixed.
United Kingdom is the world’s largest economically developed nation. The number of
conferences and meetings are held every day and they need banquet or conference hall for it. The
conferences that are continued for two or three days must have the facilities especially for meals
in day time. Due to more specialization in this type of sector. UK has a great opportunity to
explore business of banquet or conference industry. The scope of banquet industry is mainly
depended upon related industries like restaurants, bars etc. These banquet halls also consist of
1

audio-visuals facilities with a proper arrangement of sitting. The sitting arrangement depends
upon the size of the banquet.
1.2 Factors that influence the development of banquet industry
There are many internal and external factors that influence its development. These factors
reduce the obstacles and risk of conference hall (Jordan Thomas, and Weerdmeeste 2014). The
communication facility is available to minimize miscommunication among people. Food service,
competition facility arrangement, accommodations, entertainment technology and conference
space are made available by the conference industry.
External factors include political, economical, social, technological, legal and environmental.
These are called PESTLE analysis.
Political- It is one of the external factors that influence a business. Smooth running of a business
depends upon the political stability within a nation. The price cost of booking a
conference hall is expensive so if there is instability in political situation, people fear to
invest over it. In UK, the political condition is stable so it is a very good sign to explore
with this industry.
Economical- Gross domestic products rate, taxation, employment opportunities, exchange and
interest’s rates are the main economic factors that influence this industry. The fluctuation
in these factors may easily alter this business. The inflammation rate in UK is not more
disturbed so it is easy to run and maintain conference industry.
Social- People are the social element so changing attitudes of people in UK will affect this
industry. Customers' behaviour, perceptions, expectations and actions can produce
negative and positive impacts (Lin, Yeh, and Wang2015.).
Technological- New technologies enhance the speed of work. The old one is being replaced by
new advanced techniques. Therefore, it is necessary that it must be updated with latest
technologies that can enhance entertainment and audiovisual facilities of this industry.
Legal – Legal policies include specific space that is required for construction, basic facilities
within conference hall, and the arrangements should be made there to reduce the risk of
hazards. Safety and security of people is the most concerning matter that is bounded by
legal polices of UK government.
2

Ecological- People are more conscious about green environment. Eco friendly elements should
be used by banquet industry. They should follow all legal policies related with
environment.
TASK 2
2.1 Key strategic and operational issues involved in effective management of conferenceIndustry
This industry has its third position in the UK economic market and GDP of UK is being
increased by this. Many operational issues are faced by this sector. Complication of
Governmental rules, regulations, legislations and manpower handling are common issues. The
visitors' requirements and needs should be full filled by it. Strict rules are followed to maintain
the standard hygiene of foods. There must be a healthy work environment condition camion the
staffs of that very industry (Peng,and Wang,2017. ).
Training must be provided to concerned people who are involved in this business. Staffs
should be always polite with other members who have visited to the conference hall.. The
conference space must be evaluated and analysed so that committee members can take their seats
without any inconvenience. Possible changes should be done as per the requirement of
meetings and function within the hall. Hygienic condition of tables, chairs and desks may be an
issue for people. Accommodations facilities must be monitored every day. Trained and skill full
staffs are needed to run technology based programs within hall.
Strategic issues may be related with the arrangement of conference hall like size, shape
and capacity. The booking of conference hall is highly affected by reputed companies and
business firms. This may increase rating of conference hall. The expectation of customers’ must
be fulfilled from national to international level. Various social, cultural arrangement and
facilities is maintained as per the trend of conference and banquet industry.
2.2 Performance and quality techniques used by conference industry
There are many techniques and services that are used to enhance the performance of conference
industry.
Customer satisfaction-This is one of the most important factors for a business to full fill the
demands of customers who are directly involved in business. Satisfied customers will always be
3

in touch with services and this strategy helps in attracting new customers. The main aim of every
business is to earn profits and this is only possible when customers will be there in direct contact
of services (Kuo, Huang and Boger, 2016.).
Loyal behaviour of the staffs and the management will always increase their attention for next
visit.
Service quality- Services that are provided to the customers must be quick and in a well
mannered way. The attention of customers is attracted by good services of staffs and
management. The gap between customer expectation and perception is managed by providing
good services. When they return to their home after attending the conference, they bear in mind
the experiences of services what they get (Lin,Yeh,and Wang2015).
Food service – The man would like to do the first thing to start a good day is that they would
prefer to take a healthy and hygienic breakfast. Hygienic condition should be there at dining
table. Breakfast must have light and energy providing stuffs. Lunch and dinner must be served in
time. If there is another demand of the customers that must be full filled by the management
teams. Healthy beverages and water should be provided in an interval of time.
Services within conference hall- Technical services must be checked before starting of
conference. All tables, chars and desks with proper arrangement must be set at their right place.
The services provided to the customers must be loyal from their arrival to departure.
Sample design-It is the process of collecting the data of customers for their convenience. The
different questions are to be filled by them randomly so that their choices would be taken care.
This data is also used by management to asses them when they visit the conference next time.
Other aim to make it fill with different questionnaire to attract the focus of customers towards
their management.
3.1 Stability of food production system and styles including beverages .
The proper arrangement and the right menu can make a lot of differences among
customers. The food that is offered to customers must have the right combination of vegetarian
and non vegetarian items. There are many factors by which the food menu and services get
affected. It depends upon the type of contract, level of event and the combination of food that is
addressed. Different style and services are given as follows:
 Ala Carte- This is a food service which is served as per the demand of the customer.
4

 Bar Menu- This is a menu in which there are list of many types of drinks and beverages.
 Buffet Menu – This menu contain the specific and selected foods item that is reserved
during contract.
 Room Services- The service of food and beverages in personal room as per the demand
of the customers. Catering Services- This is service in which food is cooked for the common consumption
of the customers during program.
Food is given in different styles.
 Fat food outlets- These are the small kiosks, restaurants or the food chains in a van
outside the hotel or conference hall. The food is collected from this van .
 Restaurant ' s Take Away- There are many outlets where the food is made ready and then
it is supplied to customers in a packed bag.
 Fine dinning- This type of food style is arranged for a very trained or competent person
who are being hosted or especially invited. Main stream Catering- This type of food style is mainly based on a specific theme that is
being organised.
Different types of restaurants are booked for customers :
Fast food restaurant- These are the restaurant where the foods are sold that are easy to prepare
and cook. The process of preparing the food take very less time(Rahimi,and Gunlu,2016.).
Ethnic style realisation- These restaurants are based upon the certain themes and ethnic style of
cooking like Punjabi restaurant, Italian restaurant, Chinese restaurant and many more.
Stability is maintained by the contract and its terms and conditions. The menu of restaurants that
can full fill the choices of customers. Availability of all food items and beverages are the best
option to maintain stability of food services.
3.2 Factors to consider an off-site conference.
Covered in PPT
3.3 Key menu planning considerations for a conference and a banquet.
Covered in PPT
4.1 Ergonomic consideration for conferences.
Covered in PPT
5

CONCLUSION
Confer and banquet industry has been one of the key function in UK to invest more and
to earn more. UK is a place where a thousand of meetings and conferences are held. For the
proper conduction of meetings and events, the banquet l and conferences halls are booked. All
the informations regarding this industry are mentioned above. Along with this all factors
including external and internals with the sequences, techniques and considerations are mentioned
above. Factors for off -site conferences has been also described here. This assignment is totally
useful for the planning and execution of banquet or conferences industry.
6

REFERENCES
BOOKS AND JOURNALS
Sauter, T., Voos, H. and Zurawski, R., 2015. The ETFA Conference Celebrates Its 20th Edition
[Society News]. IEEE Industrial Electronics Magazine.9(4). pp.66-66.
Jordan, P. W., Thomas, B and Weerdmeester, B. eds., 2014. Usability evaluation in industry.
CRC Press.
Lin, L. Z., Yeh, H .R. and Wang, M. C., 2015. Integration of Kano’s model into FQFD for
Taiwanese Ban-Doh banquet culture. Tourism Management, 46, pp.245-262.
Peng, M. C. and Wang, R. Y., 2017. Evaluating Wedding Banquet Halls Using a Novel
Multiple-Criteria Decision-Making Model. Advances in Management and Applied
Economics.7(5). p.13.
Bowie, D., Buttle, F., Brookes, M. and Mariussen, A., 2016. Hospitality marketing. Taylor &
Francis.
Rogers, T. and Davidson, R., 2015. Marketing destinations and venues for conferences,
conventions and business events(Vol. 14). Routledge.
Veit, D., Clemons, E., Benlian, A., and .et.l., 2014. Business models. Business & Information
Systems Engineering, 6(1), pp.45-53.
Rahimi, R. and Gunlu, E., 2016. Implementing Customer Relationship Management (CRM) in
hotel industry from organizational culture perspective: Case of a chain hotel in the
UK. International Journal of Contemporary Hospitality Management.28(1). pp.89-112.
Peng, M .C. and Wang, R. Y., 2017. Evaluating Wedding Banquet Halls Using a Novel
Multiple-Criteria Decision-Making Model. Advances in Management and Applied
Economics.7(5). p.13.
Kuo, C. M., Huang, G. S., and Boger, E. P., 2016. SMART SWOT Strategic Planning Analysis:
For Service Robot Utilization in the Hospitality Industry. Consortium Journal of
Hospitality & Tourism, 20(2).
7

8