Conference and Banqueting Management Report - Service on a Plate

This report provides a comprehensive analysis of conference and banqueting management within the UK hospitality industry, using 'Service on a Plate' as a case study. It begins by defining the size and scope of the industry, including key factors affecting its development such as political, economic, social, technological, environmental, and legal influences. The report then delves into critical strategic and operational issues, including effective management techniques and performance review methods. Furthermore, it evaluates various food production styles and service systems, considering sustainability and ergonomic factors in event organization. The report covers considerations for off-site events and menu planning, culminating in a discussion of ergonomic principles for optimal conference and banquet arrangements. The report emphasizes the importance of adapting to customer needs, employing advanced technologies, and adhering to legal and environmental regulations for success in the competitive hospitality landscape.

Conference and
Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1 ...........................................................................................................................................3
AC 1.1 Size and Scope of Conference and Banqueting Industry in UK.....................................3
AC 1.2 Examine various factors which affect its development..................................................4
AC 2.1 Critically examine various key strategic and operational issues included in the
effective management.................................................................................................................6
AC 2.2 Performance and quality review techniques used by conference and banqueting
industry........................................................................................................................................6
TASK 2............................................................................................................................................7
AC 3.1 Evaluation of sustainability of a range of food production style and system and food,
beverage service styles................................................................................................................7
AC 3.2 Factors to consider at time of organising an off-site conference or banquet..................8
AC 3.3 Menu planning considerations for conference and banqueting events...........................9
AC 4.1 Ergonomic considerations for conference and banquet organisation...........................10
CONCLUSION .............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
In today's competitive world hospitality industry is one of the biggest and fastest leading
business sector. This is the industry provide range of various attractive services to their
customers and then capture whole business industry. In a hospitality sector, conferencing and
banqueting is an organisation which conduct exhibitions and events in order to grab attention of
ample number of customers (Rahimi, 2017). In this report, Service on a Plate is chosen as a base
company in this report. It is the industry commonly engaged in providing services to individuals
related with food and beverages. It is the report based on banquet management in the hospitality
sector. This is the report which includes formative discussions on the banqueting service sector
along with its size and scope within UK. In addition to this, report include a detail discussion on
strategic and operational issues which influence its effectiveness. Apart from this, it includes a
brief discussion on food production system. At last, the present report covers ergonomic
consideration in a formative manner.
TASK 1
AC 1.1 Size and Scope of Conference and Banqueting Industry in UK
Conference refers to meeting of several people for discussion on specific topic. It
generates innovative ideas through exchanging information among people. It can be Academic,
Business, News, Professional conference etc. where as Banquet means a large formal meal foe
many people involving main course and Desert. It has a purpose such as gathering, a ceremony,
celebration, charity etc.
The conference and banqueting industry deals in events such as business meetings,
exhibitions, travels & tour, concert, cultural events, community and outdoors, sports event,
charity, special events etc. there are around 46000 hotels in UK such as Hilton, Marriott which
deals in these sector. The employment is about 1.6 million around 127000 hotels. The market is
estimated 18.8 billion in UK including all different occasion and destination which is
represented by all organizer as well as provider. The core business & scope of these industry is
hotels, bar, restaurant, food and drink etc. UK is world largest economic developing country as
they are growing economically strong as they wide scope of conference & banqueting industry
(Marane, Asaad and Omer, 2013).

Now, a days the size & scope of conference and banqueting industry in UK is creating its
own active path. It is a most important component to attract the investor as well as customer. The
size may defined as small, medium, large. It depends on some factor such as ownership,
orientation, types and level of service providing by them (Varini, 2012). These industry provides
many benefits to destination such as tourism, employment opportunity, publicity, financial
growth. The development of this industry is depend on various factors like; political, social,
technology,legal, environmental etc.
Conference Banquet
1. Focus on formal business
meetings.
2. Issue can created on technology,
tools & equipments.
3. Demands for accommodation.
4. Booking done in short time
5. Less seasonal events to be held.
6. Less no. of helpers needed.
1. Focus on celebration and enjoyment.
2. Problem creates on food and beverage.
3. No demand for accommodation.
4. Per booking is done.
5. Seasonal events are organized.
6. More helping hands needed.
AC 1.2 Examine various factors which affect its development
In United Kingdom, there are approximately 46000 hotels who is serving in hospitality
industry and engage in offering services which related with banquet and conferencing industry. It
has also been analysed that it is considered as third largest business sector in UK, helps in
generating employment opportunity as well as enhance the living standards of individuals within
the country. Apart from this, it is the industry which generates revenue of around 40 million
Euros per annum (Wilton, 2012). In addition to this, it is the industry which affect both
international as well as national growth of the country. Hospitality industry includes bras, hotels,
takeaway, pubs, restaurants, clubs and many more. In context of Service on a Plate, managers of
the company adopt PESTLE analysis in order to examine the factors which highly affect its
overall growth and development.
PESTLE Analysis:

Political factor: Conference and banqueting industry is considered as one of the most
important business sector which helps in contributing the GDP of nation and aid them in order to
develop the country. Apart from this, UK government provide support to the industry and boost
their moral by formulation effective and favourable policies. Thus, as a result hospitality industry
perform their functions effectively.
Economical factor: Increasing interest rate, inflation rate, exchange rate are the factors
which highly affect the economic development of the country. As there are increase in
international trade, goods and services are transferred in a significant manner from one country
to another. As there are movement of people, hospitality industry will be able to grab attention of
large number of individuals through conference and meetings (McCallaghan, 2015).
Social factor: In a service industry, requirements and demands of customers plays very
important role. In addition to this, it has been analysed that hospitality industry is a customer
oriented sector, therefore it is very important for them to consider every single requirement of
customers and there changing demand. For a hospitality industry it is very essential for them to
satisfy the requirements of customers as they are the assets for them. Apart from this, they need
to modify their services according to the requirements of consumers.
Technological Factor: In order to enhance the performance of banqueting and
conference sector, it is very important for them to adopt upgraded technology so that they will be
able to attract ample number of customers. For example, with the help of video conferencing
technique, they can enhance the value of meeting conducted for top level executives. If such
services are not provided by hospitality industry to their customers, they will definitely reduce
their profitability and good will at the marketplace (Rahimi, 2017).
Environmental factor: For performing operational activities, it is required by the
hospitality industry to follow all the regulations formulated by the government in order to protect
the environment from pollutions. Various industries adopt different types of eco-friendly
technologies for eliminating pollution from the environment and helps in developing society and
country.
Legal factor: There are various legal factors which need to be followed by hospitality
industry in order to perform well. It includes health and safety instructions, safety of products
and services, customers rights and many more. Apart from this, there are modifications in laws
and regulations on a regular basis which highly affect the functionality of hospitality industry.

As per the above analysis, it has been identified that all these factors largely affect the
business operations of hospitality industry. Therefore, it is necessary for the industry to keep all
these factors in mind while performing their activities.
AC 2.1 Critically examine various key strategic and operational issues included in the effective
management
Effective management of conference and banqueting events is important. Through
maintaining a functional sheet and booking dairies they can manage different sheets for different
function. it is necessary for a record. It also helps to manage packaging of the products, price of
that product and also helps to provide discount on products (Do Le, 2017). Packaging helps to
attract the customer,mostly customers purchase products because of there packing. Price of
product is normal than customer purchase it easily.
Legal consideration is a valid elements which is consider between parties. There are two types
of legal consideration like Legal consideration and marketing consideration. Legal
considerations health safety at work act. health and safety legislation. Marketing consideration is
like product placement, targeting and selling. Theses all things like health and safety are
important for guests. Popery ventilation in banquet is necessary.
There are many things which is compensatory to maintain and these are like culture guidelines.
According to culture they should create correct culturing environment, prepare a healthy
environment. Weeding events in which main thing is room designs and seating planning of
guests. This is important in event management (Pavlović, 2014). All plans of seating
arrangement should be according to guests comfort.
AC 2.2 Performance and quality review techniques used by conference and banqueting industry
Performance and Quality evaluation and review techniques:
The performance and quality review in events industry is used in analysing and improving on-
going and future events. There are different strategies and techniques which can be used in
analysing the performance and the quality of employees and what are the loopholes and errors
they are making. Some techniques are client and guest evaluation, behavioural anchored rating
scale, program evaluation and review techniques( PERT), feedback and survey etc.
Client and Guest evaluation Procedures:
The manager of “Service on a Plate” company should analyse g the customer, keeping the record
of customer as well as visitors. Also check quality of work done by employees by using Total

quality management, 360 degree evaluation, six sigma technique as these techniques which will
help in reducing the errors.
Venue appraisal:
Venue can be appraisal is checked by the top management with various technique like 360
degree evaluation etc. The venue performance and quality can be checked by the analysing the
infrastructure, view, environments & location of the venue (Nath, 2015). The innovative
structure and ambience of venue can be appraise. The services provided like entertainment,
transportation etc.
Profit realisation:
A sum of money is usually important in banquet and conference. As company “service on a
Plate” analysis & estimate their profit according to their market, pricing strategies, product and
market segmentation also by forecasting of demand and revenue, fully coordination with other
department, incentives. As their profit fluctuate according to quality they are providing.
TASK 2
AC 3.1 Evaluation of sustainability of a range of food production style and system and food,
beverage service styles
In a hospitality industry, services offered by them related to food plays very important
role. Majorly it depends upon the size of visitors come to attend the meeting, functions and
marriage. In reference to Service on a Plate industry it has been identified that they provide
important amenities to there customers and make the meeting and function remarkable. Some of
the common methods used by hospitality industry in order to manufacture food services are as
follows: Cook freeze: It refers to a method, which aid the organisation while keeping their food
fresh for long duration of time. In reference to Service on a Plate, they adopt a style for
food production where they manufacture and manage food for functions as it is time
consuming process. Therefore, it is very important for them to cook all the food before
function starts. As a result, they provide services to their guest on time (Ng, Lau and
Shum, 2012). Cook and chill: Under this process, staff already manufacture food products and keep it
in a specific temperature and then seal it properly. This type of process is beneficial for

meeting and conferences. Reason behind this is that it is conducted for a long time or
whole day. Therefore, it is unable for the staff to prepare fresh food and they will be re-
heated by hot water. It helps in serving food to their guest quickly and save time.
Food production style and services: In order to deliver food products manufactured by the staff
members, there are various ways adopted by the hospitality industry. Some of these styles and
services are as follows: Family services: In order to deliver the food prepared by the staff, one of the most
utilised method is table services. It is a method used by large number of hospitality
industry in order to serve the prepare food and dishes to their guest. In this system, guest
of the party seated in a area and then they order food to the waiters (Avramović, Perić
and Komadina, 2016).
 Buffet services: Under this service, business organisations provide services to their guest
where they can collect food for themselves from counters. In addition to this, they also
provide services where they get food from a table. Such type of services is beneficial for
the events like anniversary, birthdays, and many more.
AC 3.2 Factors to consider at time of organising an off-site conference or banquet
Planning a business meeting or a lunch out side the venue is more critical as there are so
many factor which affect the venue such as location, menu, space, Decor, intelligent staff, price
flexibility, quality of food, accommodation etc.
Equipment hire:
hiring of equipments also affect the conference as it will increase the cost or budget. As it is a
extra cost to organization to set off-site conference. It also generates technical problem.
Staff utilization: one of the complex thing, to deal with the staff who are not able to perform
their job well and are unhelpful for us. As firstly check the staff and their skill before booking
(Rosile and Dennehy, 2019).
Hazard analysis critical control points:
It is an approach by analyse and control on food like taste, menu option, quality & safety
of food. when the conference and banqueting is on off-site, it is possible to have a problem like
Hazards etc. HACCP has a systematic approach to identify, evaluate and control safety hazards
of food such principles are:
7. Analysing the hazardous situation

8. Notify the critical points
9. Sets the critical limits
10. Monitoring the procedures
11. Takes corrective actions
12. Verify the procedure
13. Tracking and keeping records
Space utilisation:
space layout is a complex factor because there must me enough space to socialize gathering. So
no one faces the problem at venue. Also check the extra space for accommodation, room
flexibility for the guest and clients present there (Rahimi, 2017).
Entertainment:
As entertainment play important role in the events. So, considered that there should be the proper
arrangement of the entertainment like, management games, dance floor, magic shows etc. which
give the best effect to off site events. It must be a well planned.
AC 3.3 Menu planning considerations for conference and banqueting events
Menu is a list of dishes that will be constitute a meal. Menu planning is a way of planning
the style, decor, costumes and required cooking skill, which represent the style or look of the
restaurant. The main importance of planning the menu in the hotels because to gain the customer
satisfaction, references by customer and management and also facilitating evaluation,
improvement. It is a simple process which involves knowledge of food and nutrients.
Any official programs which will be conducted in five star hotels need proper planning and also
have to be attractive meal for the customers. The major part includes the style and presentation
of the dish which are going to be placed in front of customer (Marane, Asaad and Omer, 2013).
The menu consisting of three sub parts- appetizers, main course and desert. The menu need to
have according to the customer perception and needs, the customer are the important part of
events. So any events like traditional marriage menu and international events are important part
of menu planning. In the events the budget plays important role.
 Customers perception and needs: For the marketers customer is essential part of
research. The needs and taste of the customer are according to the market technology and
demand. Customer perception is completely based on the customer interaction towards
the product or services. The customer needs simple and quality product. In addition to

this, consumers demands and requirements are essential elements to keep in the minds of
the marketer. In context to service sector, the need and demand of the customer should be
fulfilled while providing them service quality (Varini, 2012). As per many market leaders
experience, consumers are the king of market so by providing them good quality of
services it will help the marketer to attain hearts of customers.
 Flexibility and budget: Budget is one of essential parts, which the marketer has to keep
in mind. The seasonal variations affect the service sector, in context to hotel industry
flexibility of budget are important part. For instance, there are some international
conferences where demands of guest need to be fulfilled. In addition to this, there are
some fruits and vegetables which are not available in the country during summers and
winters, for this hospitality industry need to export these items from foreign countries
which affect the budget due to different government rules and tax. So the budget should
be made according to circumstances.
AC 4.1 Ergonomic considerations for conference and banquet organisation
Space utilization: There should be a proper seating plan according to rooms and space
available in venue to accommodate the guest. Also consider that the should be a proper style &
comfort for guest. It also take care of food serving system.
Quality of Environment: While executing the event, the manager should consider the
quality of work environment, as it should consider the minimum and elective utilization of
resources like space, proper ventilation, air conditioning, availability of wash room, rest rooms,
drinking water facilities changing of air rates etc.(Wilton, 2012).
Audio-visual: For creating the conference more attractive there should be a audio visual
effect, which attracts the guest and also they can enjoy. It includes: proper lightning and sound
effect, complete arrangement of projectors , proper dick. Proper utilization technology lightning
and sound.

CONCLUSION
From the above stated report, it has been analysed that Conference and banqueting
industry execute their activities within the hospitality industry. In order to satisfy the
requirements of customers, they provide various services in best and attractive manner. In
addition to this, it has been identified that there are ample number of techniques in order to
evaluate performance and quality. With the help of this, they will be able to strengthen their staff
members and enhance their performance, efficiency along with organisational overall
development. In addition to this, it has been evaluated that there are various food production
services and style adopted by organisations. With the help of this, they will be able to maintain
their sustainability for a longer period of time.

REFERENCES
Books and Journals
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versus delivery (Doctoral dissertation, North-West University (South Africa),
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