Conference and Banqueting Management Report - HND in Hospitality

This report analyzes the conference and banqueting management sector, focusing on the UK market. It begins with an overview of the market size, scope, and factors influencing its development, including political, technological, and economic aspects. The report then delves into operational and strategic issues, such as administration procedures, financial management, and legal considerations. Performance measurement techniques, including PERT analysis, client appraisal, and budget reviews, are also examined. Furthermore, the report explores food production systems, service styles, and factors to consider when organizing off-site conferences, along with menu planning and ergonomic considerations. The study concludes with a summary of key findings, emphasizing the importance of consumer needs, technological advancements, and adherence to regulations for successful conference and banqueting management.

CONFERENCE AND BANQUETING
MANAGEMENT

INTRODUCTION
Banquets are events in which a sponsor pays an establishment to provide food and
beverage services, usually on site. They can be good business if they meet quality requirements
and do not overtax resources (Seyitoglu, 2017).. Catering company “Service on a plate” is being
taken into consideration for this report. It provide excellent catering services to the local people
of the U.K. Study discusses various factors that are affecting development of business and
growth of industry. It also focuses on to understand food production systems, styles and services.
TASK 1
1.1 Market size and scope of banqueting and conference sector
Conference and banqueting industry of UK is generating huge revenues and contributing
well in economic development of nation. London is most amazing place where many
international conferences organised by UK government. Apart from this many sport events are
organised in the country. All these things boost tourism of the nation and help in increasing
foreign reserves in the region (McGuire, Polla and Heidl, 2017). Conference business pays more
attention on business meetings whereas banqueting business emphases more on enjoyments. In
the year 2018 this sector has generated 18.8 billion revenues. UK is the country where around
6650 venues are available for conferences (An Introduction To The UK Event Industry In
Numbers, 2019). This industry has wide scope of growing as advancement of industrialisation is
giving opportunities to these firm and popularity and demand of this sector is increasing day by
day.
Many conferences are scheduled in the UK; small events have participants around 500 or
below whereas in medium size events around 600-1000 participants take part. On other hand in
large or international conferences more than 3000-4000 people take part. (Seyitoglu, 2017).It
has provided more than 570000 job opportunities to UK population. Most leading event
companies have turnover of 3.5 billion. It is the nation where 1.3 million business events are
organised every year and many outsider travellers come to this location to attend these events
and business meetings.
UK is the country whereas in the year 2018 around 7000 major outdoor events were
scheduled, this thing has helped associated companies in generating more profit and raising sales
of business units. Every year many musical concerts and events held in UK and more than 10.4
million travellers come in the region to attend this event. Their spending is around 2.3 billion.

Spending of sports events is around 2.3 billion whereas cultural events spending is approx. 1.3
billion.
1.2 Factors which influence development of conference industry
There are many factors that impact on growth of this sector to great extent (Thomas, 2016).
These are explained as below:
Political factors – Government of UK has made several laws which restrict the other companies
to organise events in the United Kingdom. Firms have to take permission from the higher
authorities before scheduling such kind of international or sport events (Yang, Yu and Wang,
2016). Trade restriction and tax policies creates problem in managing supply chain in the country
hence this factor influence the development of conference industry to great extent. If there is
stable government and free moments of trade is allowed, then companies will be able to arrange
big conferences in the location easily otherwise it may create problem for attendees and they
don’t prefer to go to such places where they may find problems.
Technological factors –Advancement of technologies impact on success and growth of
conference industry, Online booking system, video conferences make the event more successful
and impact positive in the mind of participants (Rahimi, 2017). Use of technologies has helped
many companies in minimising their operational cost and have helped in raising satisfaction
level of consumers. Use of advance techniques helps in arranging good sound system in the
event and connecting through mass audience. This encourage business to organise such kind of
events in the future again and gain success in new country as well.
Economic factor: This is another major factor which influence development of conference and
banqueting industry. As if economic condition of nation is not good then it would be difficult for
the companies to schedule big events there. For example, Olympic was organised in Australia,
sound economy, if value of currency has supported in hosting such large event otherwise it
would not possible for the host country to manage such large event and make arrangements for
the mass audience.
2.1 Operational and strategic issues in effective management of conference
Company has to face many operational and strategic issue that may create problem for
business in effective management of conference. One of the major challenge face by business is
administration procedure (Rahimi, 2017). As enterprise may have to face problems related to
booking, pricing, packaging, space utilisation etc. If utilisation of space is not adequate then it

may create problem for guests, in such condition consumers will not feel comfortable and they
may leave conference in middle of program. Furthermore, managers of conference have to
ensure that pricing and packaging is accurate. It is another strategic issue, if budget management
is not good then entity may get fail to generate revenue.
In addition, financial issues are another strategic problem for Service On A Plate. If firm is
unable to manage cash inflow and outflow, then it would not be able to make profit5 by
organising conferences or event. In such condition it will not be able to sustain in the market for
longer duration (Faraji and et.al., 2019). Legal considerations are another operational issues for
the conference management. As entity has to follow guideline or regulation made by UK
government. For example, it is essential to follow hygiene principles (HACCP) etc. Apart from
that health and safety regulation much be followed carefully. It is essential to organise
conference in such manner so that no guest face any kind of accidents or other risk. If it is not
done in accurate manner, then Service On A Plate will unable in managing the entire event
effectively. Government has made several laws such as hygiene regulation, produce placement
etc. All these things need to be involved in managing g the conference in significant manner.
Furthermore, protocols need to be considered properly otherwise it may create
operational issues for Service On a Plate. As designing of room needs to be perfect, seating plan
must be properly and managers have to make arrange as per the need of event (Yang, Yu and
Wang, 2016). Otherwise these may fail the entire event.
2.2 Performance measurement techniques and quality review techniques
PERT (program evaluation and review technique) analysis -it is a project management
technique used to calculate the amount of time to complete the project in reality. Every project
require a specific time and advance time estimate.... It is assumed that many activities go wrong
here more rework and scarcity of resources are there when this estimation is derived. Service on
a plate followed above techniques (Aldebi, Ali and Abdulhassan, 2017).
Client and guest performance appraisal: In service on a plate guest feedback plays a vital
role .Here they can analyse the customer's feedback and direct reviews and online reviews work
together for example digital feedback helps to service on a plate company to analysis and
evaluate the reviews which will benefits for their business. Guest appraisal and feedbacks impact
on the Service on a plate where they could do improvement and making their services better for
their customers in future reference.

Budget review: Budget is the amount of financial resources which are allotted by the
company to the department to complete the specific task which was allocated by the company.
Department used to review the budget at the first stage itself so that the business makes sure that
there is availability of the cash at all the stage in the task (McGuire, Polla and Heidl, 2017).
Company has to look at the budget as inadequate budget will hamper the work of the service in
the plate at the time of the consumption of whole financial resources. So in the Service on a
plate's budget of the organisation is reviewed beforehand only so that there are adequate financial
resources at every stage.
TASK 2
3.1 Suitability of a range of food production systems, styles, food and beverage service styles
Covered in PPT
3.2 Factors to be considered while organising an off-site conference and banqueting
Covered in PPT
3.3 Key menu planning considerations
Covered in PPT
4.1 Ergonomic considerations
Covered in PPT.
CONCLUSION
From study concluded that banqueting services are affected by ergonomic factors and
also have discussed the food production styles like buffet system and banquet style. It is very
important for the catering companies to analyses needs of consumers and accordingly prepare
menu. It will aid in making people positive towards the organisation. It is essential to have good
arrangement of sound system, audio video, space utilisation etc. This will make the guest
comfortable and they will come in that place next time as well. Location, HACCP principles
need to be considered so that good quality food can be served to consumers..

REFERENCES
Books and Journals
Abbey, K., Wright, O. and Capra, S., 2015. Menu planning in residential aged care—the level of
choice and quality of planning of meals available to residents. Nutrients. 7(9). pp.7580-
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Aldebi, H., Ali, N. N. H. and Abdulhassan, S. H., 2017. Evaluating the Dimensions of Service
Levels in Chain Hotels: From the Perspective of Top and Middle Managements (An
Empirical Study in Jordan). International Journal of Economics and Finance. 9(12).
pp.32-43.
BONDARENKO, O., 2017. CHAPTER THREE INTERCULTURAL COMMUNICATION
TEACHING: LANGUAGE OR LECTURE COURSE? OLGA BONDARENKO. Practice
and Theory for Materials Development in L2 Learning. pp.52.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Faraji, F. and et.al., 2019. Effect of Fire and Rangeland Banqueting on Soil Carbon
Sequestration in Atbatan Summer Rangelands, East Azerbaijan Province. ECOPERSIA.
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Leib, T. and et.al., 2018. Web-Based Menu Design: A Conjoint Value Analysis. International
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McGuire, D., Polla, G. and Heidl, B., 2017. Unlocking hospitality managers career transitions
through applying Schein’s career anchors theory. European Journal of Training and
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Rahimi, R., 2017. Customer relationship management (people, process and technology) and
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Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
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Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and
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Yang, S., Yu, J. and Wang, X., 2016, January. Discussing on Management Accounting.
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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/