UK Conference and Banqueting: City Hotel Management Report

This report provides a comprehensive analysis of the conference and banqueting industry, with a specific focus on the operations of City Hotel in the UK. It examines the industry's significance, particularly in the context of business travel and tourism. The report delves into various factors impacting the industry, including catering services, accommodation, and external influences such as economic and political factors. It highlights key challenges faced by the industry, such as staffing shortages, equipment limitations, and coordination issues. Furthermore, the report explores food production systems and service styles employed by City Hotel, including cook-chill and traditional methods, as well as diverse food and beverage styles. Finally, the report discusses methods for evaluating the success of conference and banqueting events, emphasizing the importance of feedback from participants and staff. This report is a valuable resource for understanding the complexities and management strategies within the conference and banqueting sector.

Conference and Banqueting
Management

Table of Contents
INTRODUCTION................................................................................................................................3
TASK 1.................................................................................................................................................3
1.1....................................................................................................................................................3
1.2....................................................................................................................................................4
TASK 2.................................................................................................................................................4
2.1....................................................................................................................................................4
2.2....................................................................................................................................................5
TASK 3.................................................................................................................................................6
3.1....................................................................................................................................................6
3.2....................................................................................................................................................8
3.3....................................................................................................................................................9
TASK 4...............................................................................................................................................10
4.1..................................................................................................................................................10
CONCLUSION...................................................................................................................................11
REFERENCES...................................................................................................................................12

INTRODUCTION
Hotel is a kind of accommodation which is providing various services to its clients. There
are various departments of the hotel the most important department is of food and beverages. UK is
the most visiting destination where so many people come for the purpose of the business and
meetings. So this indicates that the role of the conference and banqueting is having a vital role in
managing the travellers and their seminars (Jones, 2010). City hotel is the most popular entity of the
UK. It deals in providing the services of the conference and banqueting. In this study scope of
conference and banqueting industry and issues involved with this industry is described. The purpose
of the report is to meet the needs and requirements of the conference and banqueting department,
and to address the issues related with this.
TASK 1
1.1
Conference and banqueting industry is the most developing industry in UK. There are large
number of tourist who are coming in London and attending the meetings and conferences. It is
essential for the hospitality industry to manage these people and to provide the best services to these
people. The hotel industry is having a vital role in it (Archer, 2010). The travellers are to be treated
in the most effective way and it is the duty of the tourism and hospitality agency to work for the
development of these people. Travel for the purpose of the business has become the most important
element for the UK. The nation has various opportunities to grow itself in the filed of the tourism
and hospitality. The British Association of Conference destinations is the most important entity
which is liable to manage the tourist. The basic meaning of the banqueting is providing food and
beverages to the group of persons which are going to eat together at a time.
The prime goal of the banqueting is to provide the best services to the travellers and tourist
who have joined a group for the meal. There is very large scope of this sector as it has become
essential for the UK government to pay attention on the conference and banqueting business. The
major object of this industry is to work for the different destinations so that different kind of food
and beverages services can be provided to the people (Varini, 2012). There are large number of
conference and banqueting venues in UK which are working for the best and luxurious hotels so
that the business can be enhanced. As far as the conferencing is described it is a meeting which is
organised for consultation, and for exchanging the information. So it can be said that it is a kind of
get together in which people come and meet with each other for a particular task. There is a great
scope of this industry in UK as the number of travellers in UK for the business purpose has been
increased. It has become important for the conference and banqueting sectors to work for the

development of the travellers. Thus, it can be said that the there is a great significance role of the
conference and banqueting industry in London.
1.2
There are various factors which can affect the conference and banqueting industry. These
can be catering and food services, elements related with the entertainment and amusement,
innovative decision system, facilities of the accommodation and availability of the conference
rooms. So it can be said that there are some factors which can affect this industry. Along with this
there are some external factors for affecting this industry these are political. Legal, economical,
environmental and social (Wu, 2009). As far as the political factors are considered in it the
governmental rules and regulations can affect the business of the industry. It is essential for the City
hotel to keep ion mind all the relevant provision and regulations determined by the governmental
authorities. There are some economical factors such as the GDP rate, performance management
systems and the position of the economy. To flourish this industry is very important as the outsiders
are coming in this nation and they are to be treated in the most effective way so to manage the
travellers is very important. But the factors which are liable to influence this sector can be a great
obstacle for it to continue.
City hotel is the most popular hotel and is providing services of the conference and
banqueting. The legal acts and laws can also be held liable for effecting its business. The hotel is
organising various services related with the conference hall, Food beverages and other services. If
the manager will pay attention on the needs and requirements of the travellers then it will be easy
fort them to address the issues related with them the success of their business is rely on the level of
services which are to be provided to the people (Marane and Omer, 2013). The social factors can
affect this trade as there are various kind of persons who are in the society and belong to various
places. If they come in UK for the purpose of the conferencing then the hotel has to pay an special
attention on them so that it can be determined that what are their demands and requirements and
how these are to be addressed. Thus it can be said there are various external and internal factors
which are liable to affect the business of the conference and banqueting.
TASK 2
2.1
There can be various issues with the conference and banqueting industry. So it is essential
for the Hotel to manage the problems related with this sectors. Some issues are described as under: Limited Workers: It is the most important challenge which is faced by the conference and

ban industry. Sometimes the hotel has to work at the extra times and in the continuous level.
So the staff members of the hotel are unable to work in the continuous hours. This can be a
great issue for it (Davis and et.al., 2013). Lack of tools and Equipments: It is the another major issue which is faced by these
organisations. As in it miscellaneous equipments such as silverware can be the matter of
concern. In it the silver spoon, dinner fork and tea spoon are considered and the scarcity of
these equipments is the big issue for the industry. Along with this the utensils of chinaware,
lien and wooden can also become the crucial issue for the hotel. Bad Coordination: In this system the departments of the conference and banqueting can
have the issued related with each other. It is not possible for the hotel to provide all the
services alone as it has to take the help of another departments also such as catering, tent
house and lighting. So it is essential to have the coordination ion all those departments
(Clark and Hall, 2007). Miscommunication among Banquet Sections Staff: it is very important to have a healthy
communication with all the staff members of banquet. By this the tasks can be completed in
the most effective way and the guests will not have to face the problems.
 The Least effective Joint Ventures: sometimes the hotel can make the alliance with the other
parties which are providing the services of the conference and banqueting. So it is essential
to have the strong bounding and if it is not there then the issues can be arise (Ravasi and
Phillips, 2011).
Critical analysis: Thus, in above mentioned way some most important and common issues
are described which can be faced by the hotel while providing the services of the conference and
banqueting. The entity has to make focus on financial, legal and marketing approaches. Along with
it the Act of health and safety is to be followed by the hotel who is providing the services related
with it (Pullman and Rodgers, 2010). There are some other issues such as the delegating the
authorities, utilization of the resources and many other factors can also be held responsible for the
business. The strategies of the food and accommodation are to be made in the well effective way so
that no problems can take place.
2.2
The success of the conference and banqueting is largely depended upon the success of the
business meeting or conference. The fair conduction is having vital role in the performance
management of the business. The verdicts of the clients are having a large role in explaining the
performance of the sector. The clients can be the great tools to revert back for the services of the

clients. The satisfaction level of the participants and the guest is also a great indicator of the success
of the conference and banqueting (Lee and Scott, 2009). The third party support in managing the
functions of the programme are also having a stake in assessing the information and success of the
event. The evaluation of the programme or the success of the event can be determined by these
measures:
Feedback from Participants: It is the most important element for the company in availing
the review of the performance of the staff members. The manager can ask from the participants
about the services provided by the hotel so that it can be acknowledged that what are the measures
which are to be taken for improving the level of the service. So it can be said that the review of the
performance can be availed by conversing with the participants (Zha, 2011).
Feedback From hotel staff: It is the another major tool for the management of the conference
and banquet to avail the feedback from staff members of the hotel. By this it can be identified that
what are the errors in the process of serving the food and taking care of the guests.
Thus, by using these elements the performance review can be obtained by the people and it
is very important for the conference and banquet industry to manage all the guests and to provide
best services to the persons who have come to join the conference (Kitchin, 2011).
TASK 3
3.1
Food production system and styles: for conference and banquet food production systems at
City Hotel are described as under:
 Cook chill method: this types of food production system that focus on the consistency
quality in making food with advancement of technology of the food style. At City hotel
conference and banquet this method to maintain the innovation of food technology to
provide surety of excellence quality of the food production every branch or location,
benefits of the cook chill method system is it is provide fresh and quality of the food to the
clients of the City Hotel. Traditional food production method: As the name implies this food system aim to provide
traditional food taste to people of the City Hotel customer. In this method preserved the
ingredients as raw materials (Ravasi and Phillips, 2011).
 Conventional method: It same as the traditional food method but this method of introduce
the connivance food as per needed by the customer.
Other food production methods: there several numbers of the food systems:

Dry heat food method
Moist gest method
manager will opt a suitable food methods for the conference or banquet according food
menu in the events at the hotel (Ravasi and Phillips, 2011).
Food and Beverage styles: there are various service and style of the food and beverage at City hotel
events some these are as under:
English beverage style: this style to provide the food and beverage in traditional British services.
(Source: English Service Style)
Other styles:
French style .
Buffet beverage and food style.
Russian style.
Hotel will prefer the one style of the food and beverage at conference venue accordance the
requirement and instructed by the client. Mostly it is depends on the events budgets and number of
the events attenders and accessibility of the raw material and transportation infrastructure. In this
file English style would be best because the client of the events is British and the guests of the event
are also the same nation, it save time and cost.
3.2
There are various factors that should be consider during the organise an off site concurrence:
Venue of the conference: the primary aspect which must be examined the venue of the
events, the location should be on the basis of the budget of the clients for the banquet or conference.
Theme of the events: it assist to arrange a good events as per the requirement of the
Illustration 1: English Styles ofserving Food and Beverages

customer. It provides the idea for the organiser to adequate planning to organise the events and
successfully execute it (Pullman and Rodgers, 2010). It assist to events team to take the decision of
decoration of the venue, for example business conference seminar panting and other business things
can be used as decorated thing while in educational seminar's educational quotes and study methods
and technology props can be used for decoration of the venue place.
Guest Profile: it is a major factor to setup the conference, it assist to event team to arrange
the things which create the interest among the guest for particular circumstance. For example
business profile visitor would like formal arrangement while the students prefer the knowledgable
things at the events venue.
Time management: this is the major factors of events administration is to manage time of
the events, it includes the time of seminars, guest reaching and program timing detail and other
various activities of conference (Lee and Scott, 2009). For example in college events there
numerous exercises like quiz and knowledge session.
Contact with events managements team: it is very crucial of the organise the conference to interact
with professional events planners to done these following things:Management of the conference guest.Provide accommodation to the visitor such as the food and others services.Allocation room and hall to stay of the guest and the seminar.Control the traffic and crowds at the conference venue.Arrangement of emergencies services and security of the attenders.
Budget: it is include the fund of the conference. It is very crucial for the planning of the
events activities and allot the require financial resource for seminar like food expense, travel and
other expenses.
Customer service: it is another major factor that should be consider by the manager of the
events. How to provide better services to seminar attenders like food and beverage, room and
housekeeping assistance them (Singh and Srivastasva, 2016).
Other services: there are other facilities like;Sound management at conference hall.Before and after events service of the guest. Decoration of venue of seminar.
3.3
For every conference and banquet menu planning is very important task for the manager of
the hotel by considering visitors interest. Budget is very important in making the menu for the

banquet or feast (Jones and Lockwood, 2008). It includes these factors:
Planning of budget: it is crucial for the manager of the hotel plan the budget of the menu
for the banquet on the basis of the client requirement, size of the visitors and the food that going to
provide to guests.
Contact with supplier: after the making of budget further task is interact with suppliers of
raw materials of foods, bar tenders and other facilities provider such as the sitting organiser, waiters
and experts chefs for the different kind of foods.
Food planning: it is including various foods schedule to provide the visitors, manager make
sure the ingredients of the food must be on season (Mensah and Dei Mensah, 2013). its include
these;
Refreshment menu: provide light food to customer after their reach on the venue to make
them fresh for the conference or banquet accordance of the budget of the eventsFruit Juice.Ice creams.Dry fruits and chocolate.Tea and coffee.
Breakfast: planning of the breakfast menu for the visitors of the conference, it is include the
various foods and beverage such as;Coffee and tea.Sandwich ( normal, cheese and grill).Juice and other soft drink and energy drink.Salad.Soups.
Lunch and dinner menu: in this menu of food manager must consider the food
arrangement with suitability of the taste of the visitor (Tong, 2008). Lunch and dinner menu as per;Asian food. ( Indian, Chinese, Japanese and Indonesian)Italian.German.British.Mexican.Middle Eastern.
Wine section: installation of the wine for drinkers visitor.
Other elements of menu planning:Availability of the sources of raw materials suppliers.Quality of the foods.

Arrangement of the employee as waiters.Cost and nutrition of foods.
Training of employees and food presentation.
School Canteen Timing: The below mentioned are the key points to be considered for the
school canteen timing.Preferable: The time should be preferable for the students. Means they should have an ease to
enter the canteen at the time whenever they are present in the college premises.Open till late hours: The canteen should be open for the comfortable late hours, which should be
for both the canteen staff and also the customers or the students residing in the nearby hostels and
other areas.Matching timings: The timings of the canteen should be matching according to the recess times
of of the school so as for the convenience of the students.Special offers on weekends: The canteen should organize and have some special offers on price
and food items at the weekends for the students.Time limit: The time limit for the particular meal times should be specific and fixed so that it
should be an ease for the students.
TASK 4
4.1
Ergonomic is simply defines as the efficiency of work, it is refer make things to more user
friendly, it is deal with effective understanding between men and other factors such as the technical
. The main purpose of the ergonomics is design a policy that make human being more productive
and skills to perform their assigned role in the conference and banquet. There are many factors that
must be consider in this case:
Be ensure seating comfortable: its very important in events seating because long seating so
chair arrangement must be suitable for guest of the city hotel (Kitchin, 2011).
Making more comfortable with computer: in this time employees of the organisation must
be trained or have appropriated technical knowledge of the technical resources. All the computers at
the venue must be interconnect to each other which assist them to coordinate in exchanging the
information that is very useful to attend guest and solve their problems.
Use the suitable projectors: it is very importance to listen and see clear message that is
giving presentation at seminars.Using better equipment to control hall and room environment through air conditioners.More flexibility in arrangement of the room as per the requirement of the clients helps to hotel to

use rest of room for other clients by division of the small rooms (Zha, 2011).
As the stated above elements ergonomic is very essential for the making or organising an
effective conference or banquet by designing of an strategy that make thing more suitable for the
human being for success seminar.
Canteen Timing Chart
Sr No.ParticularsTimings1Opening timings6:00 AM to 8:302Recess sessions1:30 PM to 3:30 PM
( Only for students)3Special offers at weekends Discounts on meals on saturdays and sundays.
( 8:00 AM to 2:00 PM) 4Late Hours9:00 PM TO 1:30 PM ( Midnight opening for students)
CONCLUSION
In the above report role of conference and banquet in serving the travellers who have come
to the London for joining the business meetings. It is very important for the hotel to manage the
activities related with the serving, food and beverages. The hotel has to work for the welfare of its
guest and outsiders who have come to join the business meetings in UK. The study has conduced
the role of the conference and banquet industry in providing the best services to the travellers who
have come to join the business meetings.
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.
Clark, J. and Hall, L., 2007. Rooms with a view: why are so many sports venues developing hotels?.
Hospitality Directions-Europe Edition, (16).
Davis, B., and et.al., 2013. Food and beverage management. Routledge.
Jones, P. and Lockwood, A., 2008. From the Bottom Up: Operations Management in the Hospitality
Industry. The SAGE Handbook of Hospitality Management. p.192.
Jones, T.A., 2010. Identifying managers'. Accounting and finance for the international hospitality

industry, p.163.
Kitchin, P., 2011. Planning and managing the stadium experience. Managing Sport Business: An
Introduction. pp.350-366.
Lee, H.H.Y. and Scott, D., 2009. Strategic and operational factors' influence on the management of
building maintenance operation processes in sports and leisure facilities, Hong Kong.
Journal of Retail & Leisure Property. 8(1). pp.25-37.
Marane, B. and Omer, Z.A.A., 2013. Evaluation of hotel performance based on financial
management, marketing and operations and management practices issues: Case study on
Erbil international hotel. Evaluation, 5(20).
Mensah, I. and Dei Mensah, R., 2013. Management of tourism and hospitality services. Xlibris
Corporation.
Pullman, M. and Rodgers, S., 2010. Capacity management for hospitality and tourism: A review of
current approaches. International Journal of Hospitality Management. 29(1). pp.177-187.
Ravasi, D. and Phillips, N., 2011. Strategies of alignment organizational identity management and
strategic change at Bang & Olufsen. Strategic Organization. 9(2). pp.103-135.
Singh, V. and Srivastasva, U.R., 2016. Team Performance Scale for Hospitality Professionals.
Journal of Psychosocial Research. 11(1). p.1.
Tong, X.U., 2008. The performance-based design and assessment of a hotel [J]. Fire Science and
Technology. 4. p.009.
Varini, K., 2012. Revenue management for the hospitality industry. Journal of Revenue and Pricing
Management, 11(4), pp.479-480.
Wu, R.T., 2009. Critical Success Factors in Taiwan International Tourist Hotels.
Zha, J., 2011. Tide players: The movers and shakers of a rising China. New Press.
Online
Conference Management: an introduction to conference and convention management. 2016.
[online]. Available through<https://www.amazon.co.uk/Conference-Management-
introduction-conference-convention-ebook/dp/B00ISYNXVS>. [Accessed on 28th
November].
English Service Style. 2016. [online]. Available through<https://www.google.co.uk/search?
q=english+service+style&espv=2&biw=1039&bih=530&source=lnms&tbm=isch&sa=X&
ved=0ahUKEwiznJ>. [Accessed on 28th November].
HOSPITALITY MANAGEMENT ASSIGNMENT HELP. 2016. [online]. Available
through<http://assignmenttask.com/assignment-sample/medical-assignment-help/
hospitality-management-assignment-help/>. [Accessed on 28th November].