Conference and Banqueting Management Report - Unit 13, HND

This report provides a comprehensive overview of conference and banqueting management within the UK hospitality industry. It begins by discussing the size and scope of the sector, analyzing factors that have influenced its development. The report then delves into the key strategic and operational issues involved in effectively managing a conference or banquet, including adherence to operating procedures, health and safety regulations, and meeting client expectations. Performance and quality review techniques used in the industry are also examined, such as employee performance reviews and the implementation of quality management systems. The report highlights the importance of strategic planning, resource management, and compliance with legal requirements. The report concludes by emphasizing the profitability of the conference and banqueting sector, and its importance to the UK economy. The report also includes a discussion of food production and service systems and ergonomic considerations within the context of a conference event.

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
1.1 Discuss the size and scope of the conference and banqueting industry in the UK...............3
1.2 Analyse factors that have influenced its developed..............................................................4
LO 2.................................................................................................................................................5
2.1 Critically assess the key strategic and operational issues involved in the effective
management of a given conference or banquet...........................................................................5
2.2 Discuss performance and quality review techniques used by the conferences and
banqueting industry.....................................................................................................................6
LO 3 & LO 4....................................................................................................................................7
Covered in PPT...........................................................................................................................7
CONCLUSION................................................................................................................................7
References........................................................................................................................................8

INTRODUCTION
Conference and banqueting sectors are considered as the great source for the revenue
within the hospitality industry. This sector has a great scope and significance for development in
the UK. “Service On A Plate” is Catering company that provides catering services for the
conferences, events and banqueting (Kavanagh, Rochford and Bussa, 2015). This company also
takes local contracts for the large organizations. The present report will be based on the planning
and implementation of a hospitality event for the client within an agreed budget. The report will
explain about the size and scope of conference and banqueting industry in the UK and factors
will be analysed which influences the development of this sector. Further in report, key strategic
and operational issues will be identified that are involved in the effective management of the
conference or banquet. Performance and quality review techniques which are used by the
conference and banqueting industry are also discussed. Presentation will cover and explain about
the food production and service system and it will also explain about ergonomic considerations
in the conference and banqueting event.

LO 1
1.1 Discuss the size and scope of the conference and banqueting industry in the UK
Venue can be described as the place where something takes place, especially any
organized event such as conference, concert, banquet or any sports competition. The conferences
and banqueting events may be organized at different and diverse venues as per the requirements
of clients. 46000 hotels are there in the UK into the banquet and conference arrangements. In
UK, there are approx 530,000 people employed in the event industry and it is almost double of
the telecom industry of UK (Getz and Page, 2016).
Conferences are comprised of professional programmes or events and the activities which
are organized for the companies or corporates. Banquets may be individual or personal specific,
family specific and even corporate specific (Rajabi and et.al., 2018). This industry has great
scope because neither the family functions nor the corporate events will stop and thus, this sector
will continuously get benefits and grow. Major differences between the nature of conference and
banqueting are identified and given as follows:
Banqueting Conferences
The purpose banqueting are personal
celebrations and enjoyment.
The purpose of conferences include business
activities, official meetings or trainings.
The stress of banqueting is on food and
beverages (Popovic and Campbell, F., 2018).
The stress of the conference events is on
technology, equipments and tools.
In the banqueting events, higher number of
staff is required for serving people.
In conference events, less staff is required for
serving people.
Generally, no accommodation is required. In conference and corporate events,
accommodation is required.
1.2 Analyse factors that have influenced its developed.
In UK, banqueting and conference industry is immense and is a growing industry. Trade
show, corporate conferences, wedding, sports events, fashion show, music festival are the
opportunities around which event industry is building and developing its fortune. The conference
and banqueting sector is considered as the 16th largest employer and it contributes approx £ 21.1

billion to the government tax revenues that accounts for 3.6% of overall tax of UK (Events
industry helps power UK economy, 2015). The conference and banqueting sector includes
contract companies, specialized event management organizations, business centres, hotels,
restaurants, pubs and leisure facilities and multi-functional leisure centres. Specific conference
centres are also present that are focused on providing conference and corporate events. Factors
which influences the development and growth of the banqueting and conference sector in the
UK, are:
 Number of visitors and tourists destination places in UK.
 Number of companies that organizes different event and conferences (Patel, 2017).
 Season of programs, family functions and events.
 Population of the UK- their culture, type and culture of people.
 Size of banquet and catering industry.
The “Service On A Plate” company will be organizing the conference meeting event for 2
days at the conference hall at Cabarfiedh Hotel, Stornoway, Scotland (Park and et.al., 2016).
This event is organized for the Aviva Company and around 150 people will be attending the
conference event. The event is performance review program which will be taken by CEO of the
company. The conference event will be planned with breakfast, lunch and dinner with
accommodation facility. Last day of the event will have DJ party and gala dinner and unlimited
amount of liquor and drinks. The aims and objectives of the conference event will be:
 Providing the best quality in terms of food items, menu and people's preferences.
 Providing all requirements of client and as negotiated in the contract terms (Owusu-
Mintah and Dacosta, 2017).
 Last day arrangements will have some complimentary services which will attract and
make client happy for organizing all the activities within the Hotel premises.
LO 2
2.1 Critically assess the key strategic and operational issues involved in the effective
management of a given conference or banquet.
There are strategic, administrative, managerial and operational issues which are involved
in the effective management of the conference events, which are explained as follows:
 Strictly adhering to rules and standards of the operating procedures.

 Maintenance of the food and safety standards.
 Meeting the requirements and expectations of clients.
 Providing opportunities to people in terms of flexible work hours who are employed in
the event industry.
 Compliance with Health and Safety at Work Act 1974 (HASWA) and various hygiene
regulations (Köseoglu and et.al., 2019).
 Following the trends in terms of social and cultural arrangements and according
providing the event facilities.
 Selection and recruitment of right people for right profile at right time.
 Availing needed resources and prevention of their wastage.
 Meeting statutory and legal norms for the land, employees and capital requirements
according the UK regulations (Kavanagh, Rochford and Bussa, 2015).
 Providing required training opportunities to employees so that they maintain benchmark
trends of the sector.
 Meeting the industry expectations such as amenities, facility and various other
requirements.
 Developing aims, goals and objectives of the property according to the business model
and expectations of industry and markets (Idris and Naqshbandi, 2018).
 Obtaining required licence and compliance approvals for every event so that industry do
not face any problem or challenge of any kind or nature.
2.2 Discuss performance and quality review techniques used by the conferences and banqueting
industry.
The conference and banqueting event management also needs to control and monitor on
the quality and performance reviews (Getz and Page, 2016). This is considered as very essential
and important for taking special care of the food quality and performance which the event has to
show for the operations. The great quality food and services gets the good attributes and it leads
to get more attraction and publicity of the location or Hotel and also arrangements among guests
and other people present there. Event managers can make use of various techniques for quality
and performance reviews, and these are explained as follows:
 Consistent direction and guidance to the employees and staff working in the Hotel

 Making practices, policies and procedure for the administration and operations handling
of the hotels.
 Reviewing the employee's performance level (Ebrahimi and et.al., 2015).
 Employing of quality enable techniques such as Kiazen principles, Six Sigma and Total
Quality Management (TQM) in order to remove number of errors which may take place
in the arrangements and system.
 Analysis of requirements of training opportunities for the employees working in the event
company.
 Installation of software and also bringing technical expertise within the hotel operations
in order to make the automation and technical operations.
In the 2 days- conference meeting event, the major issues which needs to be considered are:
 Arranging the event according to the discussion and client's requirements (Bidasari,
Siswhara and Abdullah, 2019).
 Maintenance of food quality and great services to client and guests.
 Keeping track of time while making arrangements.
 Availability of enough staff and employees for catering and managing other facilities and
activities of the event.
 Providing important arrangements that creates required conference ambience and décor
according to the client's requirement (Berners, 2018).
 Keeping monitoring and control based process with regard to the production and supply
system in the Hotel.
LO 3 & LO 4
Covered in PPT
CONCLUSION
From the above conducted report, it can be concluded that conference and banqueting
sector is very profitable sector in UK and all over the world. In the present conducted report,
overall evaluation of the banqueting and conference industry of UK is done and this report gives
understanding about the overall situation of this sector. The report has given the brief description
and knowledge regarding the strategic management of conference and banqueting industry, menu
planning for the banquet and conference, quality maintaining techniques, food production styles

and systems, ergonomic consideration and various operational and strategic issues affecting the
conference and banqueting industry.

References
Books and Journal
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Bidasari, C., Siswhara, G. and Abdullah, T., 2019, June. The Effect of Venue Quality on
Customer Satisfaction in Jakarta Convention Centre. In 3rd International Seminar on
Tourism (ISOT 2018). Atlantis Press.
Ebrahimi, M. and et.al., 2015. Layout-based modeling and mitigation of multiple event
transients. IEEE Transactions on Computer-Aided Design of Integrated Circuits and
Systems. 35(3). pp.367-379.
Getz, D. and Page, S., 2016. Event studies: Theory, research and policy for planned events.
Routledge.
Idris, F. and Naqshbandi, M. M., 2018. Exploring competitive priorities in the service sector:
evidence from India. International Journal of Quality and Service Sciences.
Kavanagh, K. M., Rochford, O. and Bussa, T., 2015. Magic quadrant for security information
and event management. Gartner database. ID G. 267505.
Köseoglu, M. A. and et.al., 2019. Strategic Decision Tools and Organizational Performance in
the Hotel Industry. Journal of China Tourism Research. 15(1). pp.15-32.
Owusu-Mintah, S. B. and Dacosta, F. D., 2017. A study of events organised by hospitality
industries in Accra, Ghana.
Park, S. and et.al., 2016. Demand fluctuations, labour flexibility and productivity. Annals of
Tourism Research. 59. pp.93-112.
Patel, M. T., 2017, February. Six Sigma in Service Organization–A Critical Review.
In Proceedings of International Conference on Emerging Trends in Mechanical
Engineering.
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
Rajabi, Z. and et.al., 2018. Strategic Planning in Hotel Industry (Case Study: Parsian Evin
Hotel). Journal of Tourism Hospitality Research. 6(3). pp.65-87.
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