Assessment Report: Conference and Banqueting Management, HND Unit 13

This report provides an overview of conference and banqueting management, focusing on the UK industry. It begins by examining the size and scope of the industry, highlighting its importance and key statistics. The report then explores the factors that influence the industry's development, including economic, sociocultural, technological, and environmental considerations. Key strategic and operational issues in effective management are discussed, such as administrative procedures, legal considerations, and marketing strategies. Performance and quality review techniques, including client evaluations and closed-loop methods, are also analyzed. The report also touches upon food production systems, menu planning, and ergonomic considerations for conferences and banquets. The report concludes by summarizing the main points and emphasizing the importance of effective management practices for success in this sector.

Conference and banqueting
management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.Size and scope of conference and banqueting industry in UK.................................................1
2. Factors that influence the development of conference and banqueting industry....................2
3. Key strategic and operational issues in effective management of conference and banquet. . .3
4. Performance and quality review techniques...........................................................................4
TASK 2 ...........................................................................................................................................5
3.1 Range of food production system and styles for given conferences or banquet...................5
3.2 Different factors to consider off-site conferences or banquet ..............................................5
3.3 Key menu planning consideration for conferences and banqueting events .........................5
4.1 Ergonomic consideration for given conference and banquet................................................5
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Conference and banqueting management is refers to providing services to the customers
and it also works under the hospitality services industry in order to satisfy the needs of their
potential customers. This assessment of conference and banqueting management is based on the
service on plate company, which is catering serviced. This helps to provide the catering service
for events, conference and banquet and also to the local contracts with large organisation. This
assessment will lay emphasized the size and scope of the conference and banquet industry in the
UK. This will include key factors that influence the development of this industry. Further more
this assessment is going to explain the key strategic and operational issues which are involved in
effective management of conference and banqueting events. Understanding the food services and
production service system by considering the menu planning for the conference, range of food
production system, production system styles and serving style. This will lastly explain the
understanding of the ergonomic consideration for conference and banquet.
TASK 1
1.Size and scope of conference and banqueting industry in UK
Conference and banqueting services industry is one of the fastest leading services
industry in the UK. There are around 46,000 hotels and resorts across the country where
conference and banquet services are being provided top the divers of the people of UK country.
This sector is capable enough to attract number of foreigner clients like number of tourist which
come to the country to their business meetings and many other events (O'Connor and et.al.,
2016).
According to the trends and statics 2018, this market is largely helped the UK economy
to boost it with yearly turnover of around £40 billion. This sector of the conference and
banqueting industry is consist around 127,000 properties and give the employment around 1.6
million people of the UK. This is the third largest services industry in UK which play great role
in growth of the UK economy. It has large range and large in size as well. Being third largest
sector, this it provide the large number of employment in the country (Conference and
Banqueting, 2017).
Scope of this service industry is wide in the market. As this has very large and diverse
range, in this there are different large business sectors like resorts, club, restaurant, hotels, pubs
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etc. As the Service on a plate, company also works under this industry, this also have the large
scope in the market. Number of foreign tourist and traveller come every year in the UK to
conduct their meets and many events in the Hotels of UK. This increase the scope of the services
on a plate in the UK. This not only helps the development of the conference and banqueting
industry but also helps the companies which are engaged in this industry. Indirectly this help the
development of the growth of UK economy system.
Size of the conference could be three types according to their range which small, middle
and large range. These all the conferences provide the services to conduct meetings and also
provide the different service on different duration (Radojevic, Stanisic and Stanic, 2017). In
which London is on the first place where over 85 million events are being attended by the people
and 1.3 million business events held each year.
2. Factors that influence the development of conference and banqueting industry.
There are many factors in the market that affect the development of the conference and
banqueting service sector. These factors also affects its growth and success by influencing the
decision-making process of the service on a plat company. These factors are:
Economic factors — Economic factors such as unemployment rte of the UK country will affect
the development of the conference and banqueting industry. This will change the living habit of
the consumers in the market and also influence their decision that they not prefer to go in any
large size banquet for any conducting any events. Because of the unemployment, service on plat
company will not get staff for their company as well. This will affect the growth and profitability
of the company (Chibili, 2017).
Socio culture factors — This consists the change in life style of the people of UK country. As
the service on a plate company attaining more and more profit by conducting events and meeting
as according to match the life style of the consumers. This helps the company to attract more
number of guests towards their company to conduct any kind of events. As now business is
growing in the UK, more meetings will be conducted, and for this many conference hall is being
books every eyer. This will help the growth of the conference and banqueting industry service in
the UK.
Technological factors — Good economical condition help to provide different technological
function like online booking and reservation of the conference and banquet services. If company
will allow the online service, then customers and managers of organization can book conference
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hall for their business meetings and also can books banquet hall for different occasion like
destination marriage, birthday party and anniversary and many more (Gruenfeldova, Domijan
and Walsh, 2019). This affect the development of the services on a plat company and also the
many large company which are operated on conference and banqueting industry.
Environmental factors — This may include the changing climate which affect this industry at
great extant. Heavy rain fall, snowfall will influence the decision-making of the consumers to
conduct and events. Because of this change in climate, companies have to suffer in transportation
to import or export any related items for vents. This affect the profitability of the Service on a
plate company (Lai and et.al., 2018).
3. Key strategic and operational issues in effective management of conference and banquet
There are many issues arise in front of the Service on a plat company while conducing
any event. To developing their business more and attain more profit, company need to manage
those issues effectively. These operational and strategic issues are:
Administrative procedures — Administrative procedures like, function sheets of the service on a
plat company, its booking diary, contact to the customers, pricing and packaging of the different
offers, discounts all are come under the administration procedure. Company need to manage all
these administrative functions of this organization. These will help the Service on a plat
company to keep records of their consumer (Rahimi, 2017). Sheets of the booking, help the
managers of the company to manage all the records and, their payment, if any due payment or
not. Not keeping record create issue for the company manager that they do not have the
knowledge about due payment and balance amount which have to pay.
Legal consideration — Legal consideration like health and safety law, licence of the company,
hygiene regulation, quality of the food products and may more are come under this. If service on
a plat do not have licence to operate in this service industry, this will create the issue for the
company, company could be closed permanently by the government order. As in this, many of
the staff woks with the services on a plat then they have to follow the healthy and safety laws. As
this provide catering service company need to take care of their food quality, which are provided
to the customers. All the legal consideration have to bge manage by the managers of Service on
plat company, in order to develop and growth of the company in conference and banqueting
industry.
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Marketing consideration — In this, pricing, packaging, discounting, product placement and
many more factors are consists. In order to manage its brand and increase the growth of the
company, marketing manager of the Service on a plat have to manage all these. They can give
the different discounting offers to their potential customers for their business meetings, and also
can promote their company and its catering business by providing quality food at lowest possible
price, that will help the company to attract more and ore customers toward the service on a plat
company and can effectively manage the development of the company.
4. Performance and quality review techniques
There are number of performance and quality review techniques, which can be performed
by the manger of service on a plat company. By the help of the review, company can make
Improvement in their services and techniques, so that can contribute lot to increase profit and
attaining the target of the Service on a plat company. These techniques are:
Clients and guests evaluations – In this technique, mangers evaluate their clients by knowing
them better, with the help of the clients forms, by checking social profile of their clients and
guests on the google+, linked in and twitter (Lai and et.al., 2018). This will help the managers of
service on plat to know them and know their reputation as well. If any business meeting is going
to be conduct, then by checking their website, can get the reputation of the company. This will
help the company to conduct and arrange the events as according to their customers and guest.
Evaluation and review techniques — This is also being applied by the managers of the
conference and banqueting service industry. In order to make improvement in their services, they
take review from their guest on the basis of the services and facilities which are provided to
them. If guest do not like any of the service, then company can modified their services. This help
the service on a plat company to grow more by satisfying their customer needs (Siva and et.al.,
2016).
Closed loop evaluation method — This is the formal business method to evaluate the business
goal. In this technique, manage monitor al the progress and then identify the impact or
effectiveness of the progress and then realign the objective the Services on a plat company as
according to the process.
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TASK 2
3.1 Range of food production system and styles for given conferences or banquet
COVERED IN PPT
3.2 Different factors to consider off-site conferences or banquet
COVERED IN PPT
3.3 Key menu planning consideration for conferences and banqueting events
COVERED IN PPT
4.1 Ergonomic consideration for given conference and banquet
COVERED IN PPT
CONCLUSION
This report has summarized that size and scope of the conferences and banqueting
industry in the United Kingdom. It can be concluded that different factors that effected on
development of conference and banqueting industry. It can be discussed that various operational
issues like marketing implication etc. included in effective management of conference and
banquet. Furthermore, report has completed that different performance and quality review
techniques such as clients or guest’s evaluation, closed loop techniques utilized by conference
and banqueting industry.
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REFERENCES
Books and Journals
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Gruenfeldova, J., Domijan, K. and Walsh, C., 2019. A study of food safety knowledge, practice
and training among food handlers in Ireland. Food Control. 105. pp.131-140.
Lai and et.al., 2018. Literature review on service quality in hospitality and tourism (1984-2014)
Future directions and trends. International Journal of Contemporary Hospitality
Management. 30(1). pp.114-159.
O'Connor and et.al., 2016. Measuring the size, scope & scale of the social enterprise sector in
Manitoba.
Radojevic, T., Stanisic, N. and Stanic, N., 2017. Inside the rating scores: a multilevel analysis of
the factors influencing customer satisfaction in the hotel industry. Cornell Hospitality
Quarterly. 58(2). pp.134-164.
Rahimi, R., 2017. Organizational culture and customer relationship management: a simple linear
regression analysis. Journal of Hospitality Marketing & Management. 26(4). pp.443-449.
Siva and et.al., 2016. The support of Quality Management to sustainable development: A
literature review. Journal of Cleaner Production. 138. pp.148-157.
Online
Conference and Banqueting.2017.[Online].Available
through<https://www.researchomatic.com/task-a-195976.html>
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