Conference and Banqueting Management Report for HND Hospitality

This report delves into the multifaceted world of conference and banqueting management. It begins by outlining the industry's size and scope, particularly within the UK, and explores the factors influencing its development, such as economic conditions, technological advancements, and governmental policies. The report then examines key strategic and operational issues, including competitive advantages, cultural considerations, customer attraction, and various permissions required. Furthermore, it analyzes performance and quality review techniques used in the industry, such as contingency planning, budget reviews, and guest evaluation. The report also evaluates food production systems, including cook chill and vacuum packing, alongside diverse food and beverage service styles like buffet presentations and silver service. Finally, it considers ergonomic factors and menu planning considerations for conference and banquet events.

CONFERENCE AND
BANQUETING
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 The size and scope of the conference and banqueting industry in the UK............................1
1.2 The factors which have influenced development of conference and banquet industry. .......2
2.1 The key strategic and operational issues involved in the effective management..................3
2.2 The performance and quality review techniques used by the conference and banqueting
industry........................................................................................................................................4
TASK 2............................................................................................................................................5
3.1 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles, for a conference or banquet event.........................................................5
3.2 Factors to consider when organizing an off-site conference or banquet event .....................6
3.3 Analyse the key menu planning considerations for conference and banqueting events........6
4.1 The ergonomic considerations for a given conference and banquet event............................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Conference and banqueting industry is related to provide the service to customers of
event management an organization (Hejase, Hamdar, and Maraouch, 2014). The report will lay
emphasis on size and scope of Conference and banqueting industry. Also, the factors influencing
the development of industry will highlight. The report will cover strategic and operational issue
for effective management of Conference and banqueting industry. The review of performance
and quality will be measure in the report. The suitability of range of food production style and
system along with beverage and food service style for banqueting and conferencing. Also, the
factors while considering off site conference or banquet will be highlighted. The report will
discuss consideration while key menu planning along with ergonomic consideration for
conference and banquet event.
TASK 1
1.1 The size and scope of the conference and banqueting industry in the UK
Conference and banqueting industry has made a potential efforts in development and
career growth opportunities from past years. The industry of Conference and banqueting deals
with organizing of events such as informal meetings, formal meetings, trade fairs, festivals,
sports events and cultural event.
The UK is considered as most vital destination of business all over the world. Every year
almost 1.5 billion meeting of different corporates held in the UK. The conference and banqueting
events in country UK is size of around £42.3 billion (Bouchon, Hussain, and Konar, 2017).
There are 570,000 people are engaged in this industry as a part of their employment. Many
tourists around the globe gets attracted by events of marriage and destination wedding in UK.
This not only helps in development of banqueting and conferencing industry but also companies
prevailing in this industry attaining profitability. The events held are of many types they are
Corporate hospitality, trade fairs, exhibitions, sport events, music fest, corporate events, etc.
According to the experts in banqueting and conferencing industry, the companies are still
facing tough challenges and individuals are getting no clear path for entry in this industry as a
career opportunity. This industry of conference and banquet is earning more than £50 billion.
There is good scope as measured for the growth of business in conference and banqueting events
as this is still on phase of growing and the businesses has variety of offers to gain success and
future growth.
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1.2 The factors which have influenced development of conference and banquet industry.
There are certain factors which influence the development of banquet and conference
industry and determine their growth and success of companies operating under this industry, The
factors are as follows : Rate of unemployment - The unemployment rate is an economic factor by which country
has affected a lot by change in this factor. Increase in unemployment rate lead to shift in
consumer habit of living, and they are more concerned towards their basic need (Yang,
Yu, and Wang, 2016). This declines the probability and affects the growth as well as
development of industry. Climate change - The environmental factor of climatic change affects these industries a
lot. The heavy rainfall delay arrangement of events and the companies face difficulty in
transportation of specific items related to event. By this compands are not able to attain
profitability and growth. Online booking in events - The companies allows their customers to book online events
according to their budget and preferable dates on their official website. This attracts
customers as they find online booking is a time efficient technology. The technological
advancement helps the companies in attaining growth as well as profitability. Government instability - The instability among government is the biggest hinder for the
companies prevailing in conferencing and banqueting industry. The industry as well as
companies operating in it need to change their operations in accordance with formulation
of new policies (Zhang, 2015). The regular change in policies consumes more time and
expenditure of the companies. Also, the events get delay by setting and adopting these
policies of government. Health and safety law - The conference and banquet industry gets affected a lot by this
law. As it is a legal factor and all companies are bound to follow this law. For this the
company need to maintain extra expenses for the health and safety requirement of guests
and staff. The safe environment helps the company in avoiding all the legal hazards. This
increases expenditure of companies but create opportunities for growth by smooth
functioning of all events.
 Change in life style - The company is attaining huge success by conducting events
matching with life styles of people. This attracts huge number of customers towards the
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conference and banquet industry by making their moments more memorable. This not
only changes the life style of people by also helps the banqueting and conferencing
industry to grow and attain success.
2.1 The key strategic and operational issues involved in the effective management
There are many issues which companies face during events as the company need to manage them
for attaining efficiency and effectiveness in their events, The company Service on a place face
certain issues, They are as follows : Competitive advantage - The Conference and Banqueting industry faces difficulty in
comprehend the steps and action taken by competitors. It is very tough task for business
under this industry to identify the price and quality of service offers by other rivalries
(Goulding, Saren, and Pressey, 2018). The company Service on a plate is using
negotiable pricing in order to attain competitive advantage. Guidelines related to religious & cultural - This factor enables certain limitations for the
companies operating in banqueting and conferencing industry. The companies during
events serve to different customers with numerous background of living and culture.
Thus, the company must have proper knowledge of culture and religion. Also, they need
to follow all the guidelines specified for this factor. Customer attraction - The conference and banqueting industry is not able to attract
attention and interest of customer because of the negotiable pricing is adopted by many
businesses in the industry of conference and banquet. Also, the service on a plate is using
discounting and offers scheme to attract customers towards their business. Various permissions - The issue of permission affects operational functioning of
companies which directly impacts cost inefficiency and more time consuming behaviour
of working. The company need to go through various permission which is very time
consuming and leads to delay in event when not handled properly (Taylor, 2018). Also,
this impacts operating cost of the events because certain permission need fee which need
to bear by companies only. Companies such as Service on a plate need to take permission
related to venue of event with many authorities which increases their overall budget and
consumes more time than expectation of the company.
 Job satisfaction - The job satisfaction among employee is very crucial issue. As the
companies prevailing in industry of conferencing and banqueting is on growing phase
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and the satisfaction of employees leads them to retain with the company. The service on a
plate company is offering different benefits to their employees. Like bonus, perks,
holiday, leaves, promotions, etc. which helps the employees to attain satisfaction with
their job and the company is also gaining more employees' satisfaction.
2.2 The performance and quality review techniques used by the conference and banqueting
industry
The techniques use by businesses in order to improve the performance will be discussed below
as :  Contingency or second plan - This technique is used by companies to make alternative
plans that is second plan in order to complete task in companies perform by industry of
banqueting and conferencing industry. The every aspect of difficulty in conducting an
event is planned in this second plan (Nava, 2015). In the company Service on a plate
there is a specialized team whose function is to evaluate these plans. Budget review - The technique of reviewing budget is useful in financial allocation of
complete task in a company indulged in business of conducting events and conferences.
This technique enables the company to review the availability of cash and reviewing the
cash is enough or not for business in conducting desired task of the company. The service
on a plate uses this budgeting review technique in every step while conducting an event
as by this they able to conduct proper and smooth functioning within an event. Supervision and reviewing of an event - This technique of supervision is used by every
company prevailing in conferencing and banqueting industry. In order to follow this
technique the company is able to track location, decoration, table plans, seating plans.
dress code, etc. Also, this helps companies to look forwards for the event and the
company is able to overcome that issue timely. Benchmarking - The technique of benchmarking is used by the company Service on a
plate in order to ensure the quality and companies performance. The benchmarking is
process in which the competitors' performance is compared with the companies'
performance. Also, the company service on a plate is following this technique to get the
knowledge of internal weaknesses as well as strength of the other rivalries.
 Guest evaluation procedure - The technique of evaluation of client and guest is helpful
for the companies as they able to collect response of guests regarding event of banqueting
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and conferencing (Freedland, and Kountouris, 2017). The company Service on a plate is
adopting this technique in order to track the feedback and to know the actual position of
company in the industry.
TASK 2
3.1 Evaluate the suitability of a range of food production systems and styles, and also food and
beverage service styles, for a conference or banquet event
Food production systems for conference or banquet event Cook chill - The cook chill is process of cooling of any substance on quick basis for the
purpose of preservation of that substance. This technique is use while preparation of food
and a very tight control on temperature is undertaken for the preservation of the substance
for event. The banqueting and conferencing event conducted by Service on a plate is use
this technique to preserve their food items of food for the purpose of event. Vacuum packing - It is packaging method in which the air is removed from the packet
just before sealing. The company Service on a plate uses this technique of packaging in
order to reduce the growth of fungi and bacteria. This method of packing is helpful in
maintain food fresh for long term.
Food production styles for conference or banquet event Buffet presentation - The food style presentation is very important for attract the guests
arrive at event of conference and banquet. Also, the food style of buffet presentation
enables the guest to view the food and easily able to select them from the effective
presentation.
Food and beverage service styles for conference or banquet event Full silver service - The presentation of food is involved under this concept of full silver
service. This service is all about transfer of food item from left hand while kept gear
service with right hand. The waiters hired by Service on a plate is able to manage full
silver service. This technique of food serving style looks presentable and attract more
number of guests towards it.
 Family service - The family service is a more common service offered by events of
banqueting and conferencing. The service on a plate offers services to full family in
conference and banquet event. This service includes not only food facility but also
environment of event and ambiance is also designed to comfort the guest arrived with
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their family.
3.2 Factors to consider when organizing an off-site conference or banquet event
The different factors which is considered by Service on a plate for organizing banquet
and conference event off site. The factors which are discussed below will follow as : Requirement of entertainment - Different company uses different kind of entertainment
for their guests in order to attract them towards events conducted by them. The company
service on a plate find various new opportunities while conducting off site event of
banqueting and conferencing. The entertainment includes Whisky bar, disco, photo
booth, fire works, magicians and many more. The guests get attracted towards the event
and their interest is also maintained in the event. Hazard Analysis and Critical Control Points (HACCP) - The HACCP is taken into
consideration while conducting off site conferencing and banqueting events. The
company service on a plate uses this technique display a certification to customers that
the company manages loyalty and commitment in their events along with it the beverages
and food produced or prepared by the company is safe as well as authentic. This method
is adopted by service on a plate in order to identify hazards which might impact the food
as well as beverages of the company. After this monitoring of these limits are executed
by the company. Next the company undertakes appropriate corrective measures which
can improve the quality of food and beverage. At last, they record all the changes and
check for the effectiveness of the whole process.
 Staff utilization - This includes the utilization of efficiency of employees to their fullest
in the company. The service on a plate uses various method to provide training to their
staff members. The company switches their role on frequent basis so that they can learn
knowledge of all fields in the event. During off side conference or banquet events the
company switches their role in accordance with the task availability. Thus, this factor
does not waste their time and represents their employee as an efficient one.
3.3 Analyse the key menu planning considerations for conference and banqueting events
 Legal requirements - Before key menu panning the company Service on the plate need
to consider all the legal requirement which are necessary for the conduct of event. The
legal requesting are in respect of quality of food ingredients, safety of food, etc. Thus, the
Service on the plate is able to conduct event successfully after proper fulfilment of legal
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requirements. This also helps the company such as Service on the plate to foster from
legal issues. Budget and feasibility - The budget of the company is set at their prior basis. The
company Service on a plate segregates their every task within an allocated budget. The
feasibility check of budget is executed along with it. Thus, the feasibility check enables
the company to manage their functions smoothly and efficiently.
 Customer needs and perception - The customer need and perception is most crucial
requirement of every company engaged in the industry of banqueting and conferencing.
Also, the service on a plate asks their needs of customers prior to the planning. The
customers is to be taken on the preference by the company.
 Capabilities of production and service - The production and service capability of Service
on the plate company is identifies by their key menu planning. The waiters working in
company is also get measure their effectiveness by capabilities in them of serving food to
guest, preparation of food of cook in event of conference and banquet. This also includes
presentation of food and render service to guest. The menu planning is conducted after
measuring appropriate capabilities of the staff members.
4.1 The ergonomic considerations for a given conference and banquet event
Some techniques which is used by company as an ergonomic consideration in the events
of conference and banquet. These are : Space utilization technique - The Service on the plate preset the arrangement of seating
for their guests by planning for their seating in order so that the utilization of available
space at venue. The Service on the plate also take care of their guest comfort seating
while executing conference and banquet. Thus, the Service on the plate executes this
consideration of seating and utilization of seating with techniques of planning during an
event. Audio-visual - The sound and lighting use in events held by Service on the plate are
tested several times before conduct of an event. The company enhance their events by
special effect of lightings. The video projection is also enabled during large events of
conference and banqueting according to need of customer. Also, the company also uses
different technologies of sound and lightening in events.
 Environment quality - The company Service on the plate uses the venue according to
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need of their guests. This includes well manage environment, clean and hygenic are,
proper ventilation, excellent ambience, etc. The space requirement of customer is also
taken into consideration formulation of a proper plan.
CONCLUSION
The report was all about conferencing and banqueting industry. The study was concluded
about organizing events such as seminars, wedding, meeting, etc. Also, the report was
summarized about UK banqueting and conferencing event which is presently major contributor
in development of the economy. The report covers factors which influence development of
conferencing and banqueting industry factors such as political instability, climatic change,
change in lifestyle of people, etc. The report was highlighted about strategic and operational
issues which affect management. This includes quality control, budget control, reviewing of
quality techniques such as benchmarking, evaluation of guests.
The report covers different types of food production system such as cook chill, vacuum
packing along with production style which includes buffet presentation. Along with it the report
highlights the presentation style for which full silver service was described. Then comes factors
to be considered while off site conferences. The report was also emphasized on key menu
considerations. At last the ergonomic consideration for conference and banquet events by service
on a plate.
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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.
Freedland, M. and Kountouris, N., 2017. Some Reflections on the ‘Personal Scope’of Collective
Labour Law. Industrial Law Journal, 46(1), pp.52-71.
Goulding, C., Saren, M. and Pressey, A., 2018. ‘Presence’and ‘absence’in themed
heritage. Annals of Tourism Research. 71. pp.25-38.
Hejase, H.J., Hamdar, B. and Maraouch, F., 2014. Hospitality management curriculum and
potential market competencies: an assessment of the compatibility of AUST graduates
with that of the Lebanese hospitality job market. Journal of Scientific Research &
Reports. 3(9). pp.1232-1270.
Nava, M., 2015. Modernity tamed?: women shoppers and the rationalisation of consumption in
the interwar period.[Keynote address to Australian and New Zealand Communication
Association. Conference (1995: Perth)]. Australian Journal of Communication, 22(2), p.1.
Taylor, D., 2018. The trouble with hotel chain marketing. International Journal of Hospitality
Management. 17. pp.1-10.
Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
In International Conference on Accounting and Finance (AT). Proceedings (p. 5).
Global Science and Technology Forum.
Zhang, H., 2015. Hosting ACM Multimedia 2015 in Brisbane, Australia (Doctoral dissertation,
The University of Queensland).
Online
An Introduction to the UK Event Industry in numbers. 2019. [ONLINE]. Available
through:<https://www.eventbrite.co.uk/blog/academy/uk-event-industry-in-numbers-
ds00/>
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