Conference and Banqueting Management Report - Hospitality Management

This report provides a comprehensive analysis of conference and banqueting management within the UK hospitality sector, focusing on 'Service on a Plate' catering company. It explores the industry's size and scope, factors driving its development, and key strategic and operational issues. The report delves into performance and quality review techniques, various food production and service styles, and considerations for off-site events. It also evaluates ergonomic aspects within the industry. The report covers administrative procedures, financial considerations, and function etiquette. The report also discusses the key factors influencing the development of the conference and banqueting industry like political, economic, social, technological, legal, and environmental factors. The report also evaluates the suitability of food production systems, menu planning, and the factors to be considered for organizing off-site events. The conclusion summarizes the key findings and emphasizes the importance of effective management in the conference and banqueting sector.

Conference and
banqueting
management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1 ...........................................................................................................................................3
1.1 The size and scope of conferencing and banqueting industry in UK...............................3
1.2 Factors influencing development of Conferencing and banqueting industry..................4
2.1 Key strategic and operational issues involved in effective management of conference and
banqueting..............................................................................................................................6
2.2 Performance and quality review techniques applied in conference and banqueting industry
................................................................................................................................................7
TASK 2 ...........................................................................................................................................8
3.1Evaluation of suitability of range of food production systems and styles and food & service
styles .....................................................................................................................................8
3.2 Factors to be considered for organising off-site conference or banquet .........................8
3.3 Analyse key menu planning considerations ....................................................................9
4.1 Assessment of ergonomic considerations for conference and banqueting industry.......10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Conference is defined as business, professional, trade and academic meeting which is
between various parties working for same or different organisation. Whereas, Banquet is refer to
as charitable gathering for purpose of celebration by large number of individuals (Dixit, 2017).
Both these industries are considered as part of hospitality sector which mainly focus on
providing various events in the form of parties, dinner, wedding gigs, conference and many
more. The report is based on “ Service on a plate” catering company providing catering services
for local contracts, events, banqueting and conferences. This industry is engaged in providing
services related to food and beverages to individuals and group of individuals. In this present
report it has been discussed about size and scope of conference and banqueting industry in UK.
Also, it includes factors influencing their development and operational & strategic issues
involved in effective management of this sector of hospitality. Along with this various
techniques to review performance and quality are also explained. It has been discussed about
food production and service systems. Lastly it explains about ergonomic considerations in
organisation of conference and banqueting event.
TASK 1
1.1 The size and scope of conferencing and banqueting industry in UK
Conferences and banqueting industry's size and scope are designed for a batter attraction
of customers in this (Fang, and et. al., 2018). It is very important for inverter. Conferences and
banqueting industry basically provided seminars, conferences and meetings and some other
facility's also provided with this like food services for guests. Some factors are like style of
ownership, services level which is providing.
SCOPE:
As it is known that united kingdom is a developed country which is mainly dealing with
conferences and banqueting. there are many scope for all this. basically bar, restaurants are
depends on conferences and banqueting industry. After a research in UK, founded that there are
more than 46000 guest houses and hotels. Approx 1.5 million peoples are investing in
conferences and banqueting industry. Conferences and banqueting industry are nearly alive
13000 properties in UK. In united kingdom , there is a big scope for conferences and banqueting

industry. Some business are totally depends on conferences and banqueting industry. basically
growth of conferences and banqueting industry are depends on environment and demand.
SIZE:
If it comes on the size of conferences and banqueting industry. it is decided into three
sizes like small, large and medium. basically side of conferences and banqueting industry is
depends on number of guests and demand of industry like how much people they invited as
guest and how much meetings and conferences are there (Petrevska, and Cingoski, 2015). There
are many things like environment of seminars and meetings are also effected by conferences and
banqueting industry. It is necessary to maintain a friendly environment for a batter scope. If it is
talked about united kingdom there are 500 proper are include in small size conferences which is
organized only for one day. And 600 to 1000 people are include in medium size conferences
which is for 2 to 3 days. And in large size conference there are 3000 to 4000 people are in it and
only for 4to 5 days. This is the size concept of conference and banqueting industry. As it can say
that conferences and banqueting industry are demanded in united kingdom. And it is beneficial
for conferences and banqueting industry.
1.2 Factors influencing development of Conferencing and banqueting industry
Their are around 46000 hotels in UK and generate revenue of around 40 billion pounds
by doing conferencing and banquet arrangements. This part of hospitality sector provides
employment to around 1.6 million people as it has infrastructure of around 127000 properties
and it is considered as 3 largest industry in UK which contributes towards national growth and
development (Borisova, and Razumeiko, 2018). Their are many factors which are highly
responsible for support and development of conference industry. Some of various factors which
influence hospitality sector includes economic development, climate change and political factors.
Also ,these factors helps in increasing sales as well as turnover for hospitality industry.
Therefore, factors influencing development of conference and development industry are as
follows:-
 Political Factors- The conference and banqueting industry in market of UK is
contributing towards developing economic condition of nation. Also,contributes to GDP
of nation which helps in growth and development of nation. Moreover, government of
UK is playing vital role in enhancing performance of hospitality industry and frame

favourable policies so that operations are carried in effective manner. Their are changes
made by government in Visa procedures as this forms part of legal formalities which are
to be fulfilled by individuals before attending conference or meetings. Along with local
bodies have simplified their procedures with the objective to enhance business for
conference and banqueting industry for nation.
 Economic Factors- The various factors influencing economic development of Service on
a plate are exchange rates, increasing interest rates, disposable income and inflation rate
among customers (Waller, 2018)). Their has been increase in interactional trade which
shows significant increase in transfer of goods and services within marketplace.
Furthermore, there is existence of free trade policy which helps both country and
“Service on a plate”company to provide employment to more and more people which in
turn increases purchasing power of consumers of nation.
 Social Factors- The change in needs and demand of customers play major role in
conference and banqueting industry. As “Service on plate” is customer oriented industry
so, it is necessary to consider all changes and aspects of customer needs and expectations.
For example there is trend of destination wedding which have influenced operations of
this industry and manager of “Service on a plate” company is required to make required
changes in their existing facilities (VanderVennet, Schneider and Dessein,2016). Also, it
is important for managers to satisfy needs of their valuable clients by emphasising on
coming up with new or updated menus so that maximum satisfaction is given to
customers. This will also help in increasing profits, productivity and goodwill of
company.
 Technological Factors- Their has been continuous upgrades and development of high-
tech technology which influences development of conference and banqueting industry.
This sector of hospitality majorly rely on technology as it is important for Service on a
plate to implement complete software solutions. To have enhanced way of conducting
meeting top executives of company have implemented video conferencing type of
technology which helps in proper interaction with one another from different locations.
 Legal Factors- The hospitality sector is mainly concerned with customers and employees
so it is very much important to adhere to legislations and policies. Some of legal factors

which managers of “ Service on a plate” are required to follow are customer civil rights
and rules, health and safety instructions, safety of products and labelling of products etc.
 Environment Factors- The hospitality industries have to comply with laws related to
environment which are helpful in carrying out operations in eco-friendly manner (Aprile,
2016). The conference and banqueting industry can use various types of environment
friendly techniques with the motive to reduce pollution and increase contribution towards
growth and development of both society and country.
2.1 Key strategic and operational issues involved in effective management of conference and
banqueting
Conference and banquet are essential part in hospitality sector that generates revenue and
focus on providing better services to customers. Hospitality industry is 3 largest industry in UK
that contributes to GDP of nation and generates maximum employment opportunities (Jeremiah,
2019). The size and scope of conference and banqueting industry is increasing because of
globalisation and international trends. Their are many administrative, operational and managerial
issues that are involved in effective management of “Service on a plate”. Therefore some of
these issues are described below:-
Administrative Procedures- there are many aspects included in administrative procedures
which are important for effective management for events of conference and banquets. The
manager of “ Service on a plate” is advised to consider below mentioned points for effective
management.
Booking diary- The executive must keep proper records of bookings made by customers
for meeting, conference and large gathering. As this will help in future to retain and attract more
and more customers and guests.
Space utilisation- Their should be effective utilisation of space by manager of “ Service
on a plate”. The infrastructure, furniture must be placed in such a manner that there is sufficient
space for moving comfortably.
Financial, legal and marketing Consideration- It is essential for conference and banqueting
industry to comply with legislation and laws which will help in effective management of
company. Some of them are mentioned below:-

Health and safety at work act 1974- The manager of “Service on a plate” must comply
with this law as this focuses on safety and security of employee’s at workplace. As this will help
in increasing productivity and profitability for organisation and employee’s.
Product placement- Their should be application of effective marketing strategies for
positioning of product and services offered by conference and banqueting industry. This will
help to capture huge market share and increased profitability.
Required profit margins- The financial manager of “Service on a plate” is require to
ascertain profit margin before conducting meeting, conference or events (Demeritt, and et. al.,
2015).
Function etiquette and protocol- Every business organisation is responsible to follow proper
set of protocol and etiquettes which will help in effective management of company. Therefore,
some of them are described below:-
Proper seating plans- Their must be comfortable and proper seating arrangement during
meetings, conference and events for large gatherings. As this will help managers of company to
have effective management of conference and banquets
Room design- The place or room for conducting meetings and events should have
effective attractiveness, proper ambience, good environment and proper management of
infrastructure as this will help in proper management of operational functions of company.
2.2 Performance and quality review techniques applied in conference and banqueting industry
Conferences and banqueting industry is important for the events. It is basically used in
meets, seminars and for other industrial activities (Geoghegan, 2018). It is always in demand
because it is useful everywhere like sports events, cultural events, community and outdoor
events. So performance and quality evaluation and review techniques are describe by client and
guest evaluation procedures, venue appraisal and profit realisation. These techniques are
describe as:-
Client and guest evaluation procedures- Customer evaluation producer is an operation
of customer like which quality customer on a plat organisation provided them. There are some
steps and these are like programme and requirement function, customer is last user because in
the end customer fill the form,perform follow up, report to responsible organization.

Venue appraisal- Appraisal value is an important factor which play an important role.
Venue appraisal is depends on many things like the environment of the venue, climate, location
and services which is provided by the organisation. These things directly effective for elastomers
and venue also.
Profit realization- Profit realization is that point where organisation earn profit and lose
with in a year. There are many techniques and those are like return of interest technique ( this is
also decided like return of assets, return of shareholders, return of capital employment) second is
net present value method and last one is payback method (Betz, and et. Al 2015).
TASK 2
3.1Evaluation of suitability of range of food production systems and styles and food & service
styles
Services related to food plays vital role in conference and banqueting industry. It mainly
depends upon size and scope of hotel along with number of visitors that will come to attend
meeting, event or function. In context of “Service on a plate” managers their provide all required
amenities that are important to make function memorable. This also helps in satisfying needs and
expectations of customers by offering them various services. Some of suitable range of food
production systems and styles along with food & service styles are discussed below:-
 Cook-freeze- As per this method food can be kept fresh for longer period of time. With
reference to “Service on a plate” utilises this style to prepare and manage food for
function of marriage as this is time consuming process as there are large number of guest.
vacuum packaging-
 Cook and chill- It is a process in which food is prepared with significant temperature
and then sealed properly. This is beneficial for the meetings as they held for long hours or
mid-day. So management re-heat food with help of hot water and then serve them quickly
to guest it helps to save time and engage guest again to perform their particular activities.
 Buffet presentation- Buffet offers all the dishes from selected menu in a single attractive
large gatherings or events. In context of “Service on a plate” helps manager to carry out
their functions in proper & effective manner.

3.2 Factors to be considered for organising off-site conference or banquet
Organising a business conference or a banquet is a complex as there are many issues and
benefits as well. There are some factor which affect event such as location, transportation, area,
decoration,experienced staff, quality of food etc.
Staff utilization: Dealing with the staff is most complicated thing, in event as to manage
the staff as well as analyse their performance.
Hazard analysis critical control points:HACCP is process of analysing on food
which is to be serve to guest (Dixit, 2017). It is possible to have a problem like Hazards, when
event is happening off-site, HACCP has a some principle like: Identifying critical points,
Setting limits, Reviewing the procedures, By taking corrective actions, Checking the procedure,
Recording documentation
Equipment hire:The equipments are also needed in the events like speakers, projector,
computer aided designed system etc (Fang, and et. al., 2018).But they also increase the cost.
And also they can generate the technical issues in between the event.
Space utilisation:There should be a proper space of gathering, accommodation, room
facilities for guest, which will avoid the issue arise in future.
Entertainment:Each and every event need the entertainment, which leads to the great
event. Entertainment includes various games, activities, dance and also some peaches etc.
3.3 Analyse key menu planning considerations
The banquet and event manager has to prepare healthy and hygienic menu for meetings
and conference. Manager should focus on choice of clients needs, expectations and provide them
with best menu for both lunch and dinner (Petrevska, and Cingoski, 2015). Further, menu should
fulfil all factors of premium quality of tasty food, hygiene level to be maintained. Therefore,
necessary factors to be considered for planning for menu are as follows:-
 Legal Obligation- This is utmost responsibility of manager to provide best quality food
by adhering to laws and standards related to food and safety to be maintained. Moreover,
no adulteration should be made with food and it must be prepared by experienced and
professional experts so as to maintain quality of food products.
 Budget Prediction- As per clients requirement it is responsibility of finance manager to
prepare rough draft and provide it to them. Also, they must come up with effective and
best price quotation after considering size and composition of conference and event.

 Guidelines Composition- The menu prepared by experts must be served as per proper
sequence. This can start with serving appetizers, starters, salads, main dishes and deserts
or sweets. The manager of “ Service on a plate” should prepare food as per number of
guests invited and raw material must be purchased accordingly (Borisova, and
Razumeiko, 2018). Now-a-days there is trend of diet conscious so it is compulsory for
every hospitality sector industry to maintain and adhere to nutritious value of food by
providing them with good quality food. Also, hotel can mention their nutrition value in
their menu itself. Another, essential aspect is plating and presentation of food which is to
be served to various customers. Along with this decoration of food should consist of
edible material and not involve any type of artificial or chemical content.
4.1 Assessment of ergonomic considerations for conference and banqueting industry
Ergonomic consideration for specific event means that each and everything must be
placed in perfect place so that maximum satisfaction is provided to clients for services being
rendered by “ Service on a plate”. The event manager can focus on using various space
utilisation techniques so as to provide maximum satisfaction to customers. Along with this it is
necessary for manager of company to consider seating plan, layout designs for room so that
guests can provide accommodation in precise and effective manner (Waller, 2018). Also,
manager must emphasis on developing computer aided design as this will help in replacing
duplication of work processes. Therefore, various ergonomic consideration used for conference
and banqueting industry are as follows:-
Space Utilisation Techniques- Their must be proper and effective seating arrangement,
with room layout designs so as to provide comfortable accommodation to guests. Also, seating
plans must be according to type or purpose of event. Along with this they can apply computer
aided design packages for conference and banqueting industry.
Audio-visual- The focus must be given on proper lighting with special effects, projectors
if necessary for conducting meeting and effective sound and lighting technology.
Quality of environment- The conference hall or party area of company should have
proper ventilation, heating, air-conditioning and adequate floor space. The floor should be
occupied according to maximum and minimum occupancy of floor.

CONCLUSION
Form the above discussion it can be analysed that conferencing and banquet industry is
important and essential functions which are emerging in almost every hotel in UK. It can also be
considered that this industry is established and successful industry within marketplace. This
report put light upon impact of this industry on customers as this is major contributor towards
GDP and development of nation. Also this reports helps to know about various factors
influencing development of this industry. Further, it also demonstrates various measures for
performance and quality review techniques which are applied in conference and banquet
industry. Along with this this report helps in understanding about food production and service
systems of company. Lastly, it helps in assessment of ergonomic and key menu planning
considerations.

REFERENCES
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