Conference and Banqueting Management Report - HND Unit 13

This report provides a comprehensive analysis of the conference and banqueting industry, focusing on its size, scope, and the factors influencing its development in the UK. It delves into strategic and operational issues faced by organizations like "Service On A Plate," including competitive advantages, customer attraction, and the impact of legal and cultural guidelines. The report also explores various quality review techniques, such as budget reviews, contingency plans, and event supervision, employed to enhance performance. Furthermore, the report examines the production and serving systems suitable for the organization, key considerations for off-site events, menu planning, and economic considerations, providing a holistic view of the industry's complexities and challenges. The report also references the assignment brief provided for the HND in Hospitality Management course, demonstrating the practical application of the concepts discussed.

Conference And Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
LO 1.................................................................................................................................................3
1.1 Explain size and scope of the Conference and Banqueting industry....................................3
1.2 Explain the factor influencing the Conference and Banqueting industry.............................4
LO 2.................................................................................................................................................5
2.1 Explain key strategic and operational issues included in the Conference and Banqueting
industry........................................................................................................................................5
2.2 Explain different quality review techniques used in Conference and Banqueting Industry. 6
LO 3.................................................................................................................................................7
LO 4.................................................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Conference and banqueting industry is the industry related to providing service to the consumer
of the event organisation and management. This report explains the size and scope of the
Conference and banqueting industry in the UK and the factor which influence the development
of these indusry. Further these report explains the strategic and operation issue which are faced
by the conference and banquet industry and the technique used by the organisation to review the
quality. Further this report explains the production and serving system suitable for the
organisation and the key consideration for the off-site conference and banquet and for the menu
planning and In the end report explains the eeconomic consideration for the organisation. These
report is made on the Service On A Plate” company.
MAIN BODY
LO 1
1.1 Explain size and scope of the Conference and Banqueting industry
Conference and Banqueting is the industry which has made a very good effort in the previous
years to made a good impact in the eye of career maker. Generally conference and Banquet
industry dealt with the event organisation such as Formal and informal Meetings, Festivals, trade
fairs and cultural events and sports event.
As UK has been worlds most important business destination for all the business across the globe
and account for more than 1.5 billion corporate meeting per year which has helped the industry
in seeing good growth in recent past few years as the money spend by the business traveller from
another country is always high as compare to the local business men and also the rich history
associated with the UK has also attracted many peoples from all across the Globe to have a
marriage in the UK as a result UK is ranked very high when it comes on destination wedding,
destination wedding is always better beneficial for the organisation as compare to the local
wedding which has played a very good hand in improvement and growth of the industry
(Bouchon, Hussain and Konar, 2017).
Many experts think that Conference and banqueting industry is an emerging or developing
industry, it still offers tough challenges to the individual who is looking to make a career in the
industry as there is no clear path of success in this industry. It is non doubly growing with
passing years and has shown a major financial impact. It has been find out that alone this
industry has yielded more 50 billion pound in the previous year. So After going through the
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above information it has been measured that there is a good scope for the business to grow in the
industry as this industry is still growing industry and growing industry has variety of offers to
offer to the business entity.
1.2 Explain the factor influencing the Conference and Banqueting industry.
Cultural Factor
It is the big factor behind the success or development of the conference and banqueting industry
in the UK, as UK is well known for their rich history which has helped the industry to grow as
due to the rich history many customers has been attracted toward the nation for their Formal and
informal meeting, conference and seminar and the beauty of a nation has also played a big role in
attracting the people for arranging marriage which has helped the industry to grow rapidly.
Taxation policy
Taxation Policy is the factor which has negatively affected the industry as the taxation policy of
the UK government is to strict so that the people looking to organize event in the UK has to pay
a good amount of tax to the government and that become a big reason of many corporate and
families to look for a different location to organize the event (Hernández-Ocaña, B and et.al.,
2018).
Government support
Continuous support from the UK government has helped the Conference and Banqueting
industry to develop in the past few years as UK government always takes the corrective action to
improve the growth of the industry. UK government has taken the corrective action to enhance
the beauty of the nation which has helped the Industry to offer more destination to the customer
which has helped them to attract more customer toward the UK.
Technology change
As UK is well known for adapting the top level of technology change in the nation, it has helped
the industry to offer a top level of technology support to the customer in their event which
attracts the corporate toward the nation but at the same time it has also influenced the industry as
the industry need to regularly evaluate and implement the technology change in the industry.
Legal Policy
Laws and regulation of the UK has also influenced the Conference and Banqueting industry as
Law and regulation binds the organisation to work under prescribed limit and if the organisation
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is able to work under the limit than it help the business to reduce the wastage of time (Pantelidis,
2018).
LO 2
2.1 Explain key strategic and operational issues included in the Conference and Banqueting
industry
For every industry in today's scenario it is important to manage a good strategical and
operational management as these are the two thing which guides the organisation to work on the
path to achieve the organisational goal, as a result company need to overcome the strategical and
operational issue as soon as possible. Issue faced by the Service On A Plate organisation is as
follows:
Competitive advantage
It is very difficult for the organisation in the Conference and Banqueting industry to understand
the competitor as it proves to be tough task for the organisation to known the price of the
services of the competitor company as in the Conference and Banqueting industry there is a
negotiable price so for overcoming it Service On A Plate organisation uses the help of the secret
shopper to known the price of the competitor in the market.
Customer Attraction
In the Conference and Banqueting industry it is very difficult for the organisation to attract the
customer as explained above that there is negotiable price method which is used by the
organisation in the industry that's the reason for attracting the customer Service On A Plate
organisation used to give a huge discount to the customer (Liao and et.al.,2018).
Permission
It is the one of the compulsory issue which generally occur in the Conference and Banqueting
industry as firm need to take a lot of permission before organising event at any location which
sometime also increases the operation cost as there is prescribed fee for requesting the
permission.
Religious and Cultural Guidelines
It is the factor which is related with the reading of the culture and the religious concept as there
is certain limit in which company can operate. As in this industry organisation is need to serve
the different customer with different background and culture so it is necessary for the business to
have proper knowledge and guidelines about the culture and religion of the customer.
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Job satisfaction
Employee job satisfaction is the big issue which is faced by the organisation in the industry as
explained earlier that this industry is still growing and there is no prescribed root for the
employee to grow, so it proves very difficult for the organisation to satisfy the employee need,
Service On A Plate organisation used to offer different policy to the employee to over come this
problem.
2.2 Explain different quality review techniques used in Conference and Banqueting Industry
There are many techniques which are used by the organisation to improve the performance or
review it. Techniques used by Service On A Plate organisation are as follows:
Budget review
It is the technique in which organisation used to review the budget which was allocated to them
to complete the task in the organisation. This is the technique which helps the business to see the
availability of cash in the organisation and review that if it will be enough or not for the business
to carry task, it is important for business to look over that because inadequate budget will hamper
the speed of the work at the time of full consumption of the budget. So in the Service On A Plate
organisation they used to review the budget after completion of every step in the task (June,
Wiley and Cousins, M.2015)
Contingency plan or Second plan
It is the technique in which company used to make the alternative plan or second plan to
complete the task in the organisation as in the Conference and Banqueting industry it is very
difficult to test the plan so the plan which are made is directly implemented at the venue and
sometimes it results badly so the organisation used to make the alternate plan which help the
organisation to dealt with every aspect of the difficult situation which eventually increase the
performance of the business. In the case of Service On A Plate organisation there is a team which
used to evaluate the alternate plan of the organisation.
Event Review and Supervision
It is the technique which is used by every organisation in the Conference and Banqueting
industry as this technique requires supervision of the task which are performed at the event
location these technique looks at the decoration, Dress code review, table plan review and
Entertainment review which helps the business in looking the issue which is coming in smooth
conducting of the Event and tries to overcome the problem as soon as possible which eventually
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increase the performance of the business. In the case of Service On A Plate they used to assign
an event manager who used to supervise the task at the event location.
LO 3
Covered in PPT
LO 4
Covered in PPT
CONCLUSION
After going through above report it has been summarised that Conference and banqueting
industry is still a growing company and has a good scope for the individual to grow in that
industry in the UK. It has been also summarised that there are variety of the production and
serving system organisation need to choose mixture of them so that they are able to serve variety
of the customer at the event. It has also been summarised that there are more that there are many
considerations which need to be looked by the planner in the organising of the even and making
of the menu.
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REFERENCES
Books and Journals
Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event industry:
A case of Malaysia. MOJEM: Malaysian Online Journal of Educational Management.
3(1). pp.1-17.
Hernández-Ocaña, B and et.al., 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Jones, M.L., 2017. Sustainable event management: A practical guide. Routledge.
June, R., Wiley, H.C. and Cousins, M., Wave Technologies, LLC, 2015. Event management
system. U.S. Patent Application 13/954,568.
Levi, E., Hewlett Packard Development Co LP, 2016. Event management systems. U.S. Patent
Application 14/895,233.
Liao, Y. and et.al.,2018. Joint modeling of participant influence and latent topics for
recommendation in event-based social networks. ACM Transactions on Information
Systems (TOIS). 36(3). p.29.
O’Reilly, C., 2015. Identifying management competencies of hotel owner-managers & general
managers in the Republic of Ireland (Doctoral dissertation, Nottingham Trent University).
Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
Ratakonda, K.C. and Varshney, L.R., International Business Machines Corp, 2015. Optimized
menu planning. U.S. Patent Application 14/565,136.
Zhang, S. and Lv, Q., 2017, May. Event organization 101: Understanding latent factors of event
popularity. In Eleventh International AAAI Conference on Web and Social Media.
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