Analysis of the Conference and Banqueting Sector Management Report

This report delves into the conference and banqueting (C&B) sector, focusing on its significance within the hospitality industry and its economic contributions. It examines the size and scope of the C&B sector in the UK, highlighting its growth and the factors influencing its development, such as political, economic, social, technological, legal, and environmental factors (PESTLE analysis). The report further analyzes key strategic and operational issues in effective management, including training, decision-making, and infrastructure, as well as performance and quality review techniques. It also evaluates food production systems, service styles, and ergonomic considerations for conferences and banquets, along with menu planning and the organization of off-site events. The report provides a comprehensive overview of the sector, covering various aspects essential for successful management within the C&B industry.

Conference and Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Size and scope of C&B sector in UK.....................................................................................3
1.2 Factors impacting on development of C&B sector................................................................4
2.1 Key strategic as well as operational issues involved within effectual management..............6
2.2 Discussion on performance & quality review techniques......................................................7
TASK 2............................................................................................................................................8
3.1 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles, for a given conference or banquet.........................................................8
3.2 Discuss factors to consider when organising an off-site conference or banquet...................8
3.3 Analyse the key menu planning considerations for conference and banqueting events........9
4.1 Assess the ergonomic considerations for a given conference and banquet...........................9
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12

INTRODUCTION
Conferencing and banqueting is considered to be an essential sub sector of hospitality
industry and is found to have a significant contribution to the economy of a country. It is
essential for companies functioning in this sector to constantly undertake steps so as to
effectively manage the provision of services to customers in accordance with their needs and
requirements (Avramović, Perić and Komadina, 2016). This provides assistance to organisation
in maximisation of profits and revenues. Provision of high quality conferencing as well as
banqueting services lead to positive outcomes being obtained by entity in terms of enhanced
productivity. The following report is carried out upon 'Service on a Plate' that is a catering
enterprise offering facilities linked to events, conferences, banquets. It consists of nature of the
respective sector along with factors which affect this industry. Further, it consists of key
strategies as well as operational issues that are involved in effective management of conferencing
and banqueting industry. Lastly, food manufacturing, service systems and also the ergonomic
facilities are covered.
TASK 1
1.1 Size and scope of C&B sector in UK
Organisation and management of conferences and banquets is regarded as a vital part of
hospitality as it deals with a number of types of facilities which are rendered to consumers in
order to enhance the sales as well as profitability of company. Through provision of optimum
quality amenities, maximum satisfaction is gained from customers. In this regard, Service on a
Plate intends to plan and organise an event (Berners, 2018). The planning is being done in a
manner such that the revenues of company can be enhanced. United Kingdom is home to over
6650 C&B venues that are involved in provision of associated services within market place. In
this relation, a report is to be prepared involving the assessment and evaluation of some factors
linked to C&B.
C&B sector has large scale association with restaurants, motels, hotels, conference venues
and banquet halls. The productivity as well as profitability of this sector can be significantly
raised to gain high sales. Optimum and strong strategies have to be proposed for the planning,
management and organisation of events. C&B sector has given a contribution of around 39.1
million pounds to national income of UK during 2013. This industry is constantly attaining

growth and development. As per the findings and results of a survey, this sector is found to have
recorded a growth of approximately 6% during 2018 (Inkson and Minnaert, 2018). The figures of
total revenues of C&B sector in the year 2015 amounted to around 86 billion pounds. This figure
reached 92 billion pounds in the next year and 98 billion pounds within the year 2017. Within the
last year, this amount was 100 billion pound (Growth of conferencing and banqueting industry,
2018). This indicates the extent to which this industry has advanced and developed in last some
year.
Size of C&B: The size of the respective sector is said to be medium. This is owing to the
fact that a large number of number of companies are present as a part of hospitality sector such
as hotels, restaurants and airlines which are ascertained to be bigger in size than C&B. Hence,
the size of conferencing as well as banqueting is regarded as moderate.
Scope of C&B: The scope of this sector is ascertained to be large as this industry is
engaged in provision of a number of services such as events, banquet halls and conferences
(Chibili, 2017).
1.2 Factors impacting on development of C&B sector
C&B sector is constantly growing and developing, however, it is impacted by the
presence of internal as well as external factors. They tend to have a positive or negative effect
upon the entity operating within the confines of this sector. The rapid growth of C&B owes to
the constant increase in number of businesses belonging to this sector. Other rationale is the
likelihood and interest of people in being social due to which they constantly plan, arrange and
organise events (Do Le, 2017). This is the major reason behind the growth of the respective
sector. For companies running in this industry such as Service on a Plate, it is essential that
evaluation of such factors is done along with the ascertainment of their impact on the respective
organisation. To execute this, PESTLE analysis has been carried out upon Service on a Plate as
follows:-
Political: This constitutes aspects such as political stability, environment laws, taxation
laws, rules and procedures stipulated by government of a nation. In regard to Service on a Plate,
it can be said that the stable system of United Kingdom fosters the growth and expansion of the
respective company. Further, instances such as terrorist attacks, political instability, trade wars
and international wars may have negative influence upon the political system of UK, thereby

having significant impact upon operations and functioning of entity (Kosmieja and Paslawski,
2016).
Economic: This comprises of factors such as interest rate, inflation, economic growth
rate, foreign exchange rates that have a significant influence upon the operations of business. In
this regard, the strong economic system of United Kingdom facilitates Service on a Plate to
effectively raise its sales as well as profitability. However, BREXIT is an economic factor that is
ascertained to have a negative impact upon the operations of companies operating in all the
sectors of United Kingdom. This implies a significant impact upon the functioning of Service on
a Plate due to which the sales and profits of company gets affected.
Social: This consists of the latest trends and lifestyles of people who prevail within a
nation. In this regard, it is usually seen that needs and demands of population of a country in
regards to events and C&B keep on changing thus creating a pressure upon companies such as
Service on a Plate to constantly carry out market research and offer products as per the
requirements of people (Marane, Asaad and Omer, 2013). Further, the anticipation of a new
trend within C&B sector if recognised by Service on a Plate prior to the rival firms provide
opportunity to the company to inflate its sales.
Technological: Constant advancements and changes in technology are considered by
companies operating in all the sectors in order to cater to the needs and demands of people. In
this regard, new and innovative technologies are taken into use by Service on a Plate in order to
ensure that it is able to gain maximum satisfaction from customers. However, there are many
rival firms present in the respective industry which can provide more unique and innovative
facilities so as to solicit the loyal customers of Service on a Plate.
Legal: The laws and legislations that regulate various business sectors of corporate world
are to be taken into account by corporations in order to operate in a legally desirable manner. In
this regard, Service on a Plate abides by all the legal regulations and statutes in order to make
sure that it does not have to face any kind of negative consequences. It follows laws such as
employment laws, minimum wages, health & safety etc.
Environmental: In today's modern world, acting in the interest of environment is
considered to be a vital step that is taken by companies to give their contribution to welfare of
society and preservation of environment (McCallaghan, 2015). Service on a Plate focuses on
sustainable development within the premises of entity and even encourages consumers not to

spread waste or cause any negative environmental act. The company itself maintains an effective
waste management system so as to reduce the wastage and its ill effects
2.1 Key strategic as well as operational issues involved within effectual management
It is essential for companies to carry out effective management in order to deal with the
issues that arise within the premises of company. For this, strong and optimal strategies should
be formulated by company. C&B sector companies also have to take into consideration certain
aspects in order to make sure that events are managed and organised feasibly and stipulated goals
are achieved in a timely manner (Nath, 2015). In this regard, there are some specific issues that
take place and have a massive impact upon the management of company. Such issues are briefly
explained below:-
Strategic issues:
Lack of training facilities: This is ascertained to be a significant and crucial issues that
impacts upon the operations of Service on a Plate. This arises due to lack of training
opportunities being rendered to employees owing to which, company is at times not able to
accomplish the goals and objectives in a timely manner.
Out-of-the-way or ineffective decisions: This is found to be yet another primary issue
that has a massive impact upon the sales as well as profits of company. A wrong or ineffective
decision of Service on a Plate may result in the failure of business operations or non-
accomplishment of objectives.
Lack of adequate infrastructure: This is considered to be an essential concern which
arises when adequate seating planning and room designing is not done in a proper manner which
leads to generation of confusions. Service on a Plate is required to emphasize upon interiors as
without attracting and appealing interiors, organisation can not gain the attention of a large
number of people (Pavlović, 2014).
Operational issues:
Improper formulation of operational activities: Operational activities which are linked
to business formulation are carried out within every organisation. In case such activities are not
adequately executed by the workforce, it has a negative impact upon the performance of Service
on a Plate and thereby on the satisfaction gained by customers.
Booking Diary: If proper management is not done, it is not possible to effectively carry
out the business operations in an effectual manner. In instances whereby the event is not

relevantly managed by Service on a Plate, customers will not take services from them and as a
result, sales as well as profitability of entity will decrease. This will generate a negative image of
Service on a Plate in the minds of customers thereby decreasing the revenues and profitability of
corporation too.
2.2 Discussion on performance & quality review techniques
The review of performance and quality is done by the organisation in the way
improving the events present and future event (Park and et. al., 2016). This is known as the best
possible way of controlling or improving the system. When the organisation s planning for the
event then make sure they review the performance and quality of the event. In ann organisation
there are some method of review is present which is mentioned below:
Budget review:
At the time of planning banquet sum of the money is allocated. Activities which is going
on in the event required money for the implementation of event .For each segment make sure
that fund is allocated accordingly.
Food and drink review:
For any of the organisation it is very important that good services provided to the guest in
regard of food and drink. Make sure that organisation review about the food and drink which is
provided to the guests.
Entertainment review:
Entertainment defined as the way in which people enjoy the party without any boredom.
This is known as the intern sic part of the event. In the event it is necessary to evaluate the
entertainment programme and experience which the guest is expected from the event.
Conclusion:
in this study there are various kind of operation and strategic issues is face by the
organisation. With this context various solution are provided for the various problem. Review is
something from which organisation can analysis the performance. Provide better quality to the
guest is of the main objective of organisation. Review include review of budget, review of food
drink, review of transportation (Seal and Mattimoe, 2017).

TASK 2
3.1 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles, for a given conference or banquet
( covered in ppt)
CONCLUSION
From this study it has been concluded that the large area is cover by this industry in
country like UK. The scope of conference has in various ways and also for the banqueting
industry that is at low high and medium stage. Different kind of problems is also facing by the
banquet and operation management. Organisation use its several kind of way from which they
can easily solve the major issues which is active in the organisation. At the time of quality of a
performance there are various kind of review technique is present which are apply in term of
examine the performance.

REFERENCES
Books and Journals
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Economics, Management and Informatics, 7(1), pp.47-59.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the hotels’
senior management.
Inkson, C. and Minnaert, L., 2018. Tourism management: An introduction. Sage.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
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. European Journal of Business and
Management. 5, p.20.
McCallaghan, W. A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
Nath, A., 2015. Profitability and sustainability from waste management practices in hotels and
its impact on environment.
Park, S. and et. al., 2016. Demand fluctuations, labour flexibility and productivity. Annals of
Tourism Research. 59. pp.93-112.
Pavlović, D., 2014. Modern information technologies application in destination management
companies. Sinteza 2014-Impact of the Internet on Business Activities in Serbia and
Worldwide, pp.772-776.
Rahimi, R., 2017. Customer relationship management (people, process and technology) and
organisational culture in hotels: Which traits matter?. International Journal of
Contemporary Hospitality Management. 29(5), pp.1380-1402.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
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Seal, W. and Mattimoe, R., 2017. 13 A Pragmatic Constructivist Perspective on Sensemaking in
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Online
Growth of conferencing and banqueting industry. 2018. [Online]. Available through:
<http://www.conference-news.co.uk/news/hospitality-sector-generate-ps100bn-2018-
industry-growth-6>