Analysis of the Conference and Banqueting Management in the UK Sector

This report provides a detailed analysis of conference and banqueting management, focusing on the UK sector and the "Service on a Plate" organization. It begins by defining the scope and size of the banquet and conference sector in the UK, followed by an examination of the factors that encourage growth and development within the industry. The report then delves into the key tactical and operational problems encountered in managing banquets and conferences, evaluating the performance and quality review techniques used by "Service on a Plate." The report covers topics such as political, economic, social, technological, legal, and environmental factors impacting the industry. Furthermore, it explores the different types of conference and banqueting services, the impact of technology, and strategies for performance and quality management. The report highlights the importance of factors such as customer satisfaction, cost management, and employee skills in the success of conference and banqueting businesses. The assignment is based on the Higher National Diploma in Hospitality Management unit on Conference and Banqueting Management.

Conference and Banqueting Management
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Contents
INTORFUCTION............................................................................................................................3
AC1.1 Define the scope and size of the banquet and conference sector in UK..........................3
AC 1.2 Determine the different factors that encourage towards growth and development........4
AC2.1 Determine the different key tactical and operational problems applicable in the current
management of banquet and conference......................................................................................6
AC2.2 Evaluate the performance and quality review techniques used by “Service on a plate”. 6
TASK 2............................................................................................................................................7
CONCLUSION................................................................................................................................7
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INTORFUCTION
Conference and Banqueting system is to be considered main part of hospitality industry
that can play certain events in the form of conference, celebration and parties. It is an essential
part of multiple types of companies and it’s represent the greater opportunities that encourage the
entrepreneurs. There are large demands in UK of banquet and conference system
. It will define about the “Service On a Plate” organization to give many options regarding
services and facilities to their customers such as Banquet, event and parties etc.
This report will discuss about the scope and size of the meeting and banquet in UK. This
documentation will describe the different factors that can encourage business towards growth
and development. It will determine and identify the different type of Operational problems and
tactical that involves for managing the Banquet and meeting. Furthermore, this assignment will
analyse the suitability to the different type of food production system and also classified into the
different styles off food or beverage in the conference and banquet management. It will consider
the different factors that involves when conducting the off-site conference. At last, it will
describe for analysing an effective planning of menu and ergonomic.
TASK 1
AC1.1 Define the scope and size of the banquet and conference sector in UK
“Service on a plate” is the organization to provide the enormous hike to the customer and
also developing thee business across the world. The firm is considered the country which are
giving the staff competition in conference and banqueting sectors. It always trying to satisfying
their guest and increases the revenue towards production or sales. It is also diversifying in the
firm which gets the competitive advantage over the global world.
The Size of “Service on A plate” firm is mainly identified on the basis of industry and
occupations that found in different enterprises. There are large number of employees working in
the banquet approximately 400-600. In Service on Plate firm, it is generally conducting the
conference for single day those who are different number of guests participate around 500-600.
On the other hand, a medium range of conference should be held for 1-3 days and there are
individual number of guests attain the conference range around 800-1000.
The size and scale of conference will identify the number of employed in the event team
where Service on plate has 200 employees participate in the conferencing to organize well
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manner events in proper manner.
it is mainly divided into small, medium and large ranged depending on the conference
(Agapito, 2018). It is also considered the number of staff members those who will participate for
business meeting in the conference. It also provides better options in terms of facilities &
services to their customers. In this way, it can easy to identify the different type of conference
held in Service on plate firm. It is also exits the number of meeting rooms which provided by
Service on plate firm. It is necessary part which required for banquet and conference and also
upgrade the services of organization, It can be putting some facilities such as a large screen,
sitting arrangement and proper adequate because there are necessary components for increasing
the demand in global world.
The scope of “service on plate” industry depends on the support from other such as
restaurant, bars etc. these are huge attraction of guests those who will participate in the event and
take more services. In this way, it also putting some contribution in the “Service on plate” firm
which is mainly emphasises on providing the better services to their client so that they have
increased the chance to increase productivity and profitability in marketplace.
In service on plate firm, the Event leader easily understand that what are the major revenue
source so that it has increased the size and scope on the basis of demand. It is an essential aspects
of business to take multiple initiative to attract the client (Bufquin, 2019). Meeting is also
another platform that help for improve the profit rate and brand image of business in
marketplace.
“Service on plate” has been organising the different types of corporate events such as
seminars, conference, team building events and product launch etc. The organization can be
decided the food dishes as per occasion and prefer more suitable services to their guest.
Conference is based on the public appearances with the proper exhibitions and virtual
conference. On the other hand, Banqueting is another branch of catering service in both informal
and formal styles. It is performed different functions such as buffets, outdoor catering, reception
and traditional events etc.
Hotels with banquet and conference are competitions with other types of venues because it
may offer variety of services. In this way, it is required to develop the marketing strategy that
help to target the specific conference organizer and interact with the suitable benefits of service
on plate firm. The organization will ensure that the facilities of conference and banquet should be
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maintained in proper manner.
AC 1.2 Determine the different factors that encourage towards growth and development.
“Service on a plate” firm is to be considered the different type of factors that responsible for
support the conference and banqueting management. It always influenced the firm towards the
economic development, political factors and other climate change.
Political Factor
the hospitality industry provides the support of overall economic condition or situation of
country (Chan and Law, 2018). It is mainly considered the major part in the contribution of GDP
of nation. It provides the better growth and development. The government contribution towards
the business performance for managing and controlling in effective manner. Government has
been changing the enterprises policies and procedures. It helps to attend the meeting in the
conference rooms in the organization. It is required the legal formalities that can link with the
Visa procedures.
Economic Factor
It is major factor that impact on the economic development of conference and banquet
sector for increasing the inflation, disposal income of consumers and exchange rate. For
increasing the international trade that can transfer facilities in United Kingdom and It is also
increased in proper ways. It is generally enhanced the trade policy in the nation which help to
generate more production and employment (Dixit, 2018). It is generally enhancing the movement
of enterprise people within the specific destination which introduce the meeting as well as
conference at large scale.
Social Factor
It is the most important factor that can change demand and requirement of consumers. It
plays important role in the hospitality sector to understand the need of customers because this
industry is based on customer oriented. For instances, it has been increased the trends of
destination related wedding that influence the working condition of business and “Service on
plate” firm to make change in their existing facilities or services. The firm can introduce the new
menu so that it will satisfy the large number of consumers and also convert into the profitability.
Technological Factor
It is an advancement of new method that applicable in the Service on a plate firm which
help for shaping up the performance of business. It relies on the modern technology to provide
the right solutions. For Example- Video conferencing is a modern technology that enhance the
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way of organizing meeting with top level executive in different location, it helps to interact with
multiple people at same time (Fan, 2017). This type of services impact on the Service on plate
firm to increase their demand in global marketplace.
Legal factor
There are different types of legal factors must be considered by the hospitality industry
such as health and safety, safety of items, customer civil privileges and item labelling etc. these
are important rules and regulation that support to maintain the overall environment of business
process in effective manner. It may influence the business operations to change according to
rules and regulation in UK.
Environmental Factor
Service on plate Firm is abided by environmental legislation and they can use the best
technology in order to organize the different operations and functions. It can be used the eco-
friendly method for reducing the pollution level and contribute in the growth and development of
country as well as society.
AC2.1 Determine the different key tactical and operational problems applicable in the current
management of banquet and conference.
A “service on a Plate” firm has their effective functions and operations in the global
world. It employs the huge amount of staff those who provide the effective production facilities.
It can be determined the different type of tactical and operations problems that impact on the
services of banquet or conference (Gursoy and et.al., 2018). It can be seen the major concern
about the firm in terms of conference meeting and also useful for fulfil their operations and
functions in proper manner.
Furthermore, In Service on a plate firm, Manager can be considered the important needs
of consumers and also maintain the proper cost that will organize the event in proper ways. The
Manager of Service on a plate firm is mainly compare the cost quotation with another business.
It can be identified that another one those who will give the better facilities and services. In this
way, it has increased the problem and issues in the “Service on a plate” Firm. The organization
has been set up the fix policy but they do not have faith in the offers, discounts because they can
decrease the cost of customer satisfaction. On the other hand, customer emotional factor plays
different role to switch one place to another.
Apart from that Manager has to be considered the multiple administrative procedure
which is required for maintain the quality of services. In “Service on a plate” firm, Human
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resource Must be followed the different type of rules and regulations related the health and safety
or Equality act etc. these are helping the employee to motive towards the business goals and
objectives. It will consist of different type of conference to arrange all facilities and services in
proper manner. Manager can assign the work to their employee according to the skills and talents
of individual working in the business.
AC2.2 Evaluate the performance and quality review techniques used by “Service on a plate”
The performance and quality of service on a plate firm is the mostly depended on the
business success that meet all criteria of business (Liu,2017). It is required for conducting the
effective conference that can put the active employee involvement and also increased the
management through which support for managing and controlling the services in proper manner.
Performance and quality are the key element of success that has increased the opportunities and
also enhance the business process all over the world.
Quality of item can seem in the department of kitchen that has provided the better quality of
food services to their customers (Liu, 2018). In service on a plate, kitchen department must be
used the professional equipment’s that maintain the high-class cooking standards. In this way, it
can be done all type of progress by food safety and compliances through government rules and
regulation. There are some common strategies and technique applicable in the performance or
review management in the organization.
 It can be used the well managed source of marketing for promoting services and products
in marketplace.
 It is also introduced the variety of food items so that many customers are attracted
towards.
 It is used the professional equipment’s in the kitchen department to maintain health and
safety.
 It can recruit the skilled and professional managers to control all aspects of services.
In order to improve the food quality so that they are providing training to their employees for
identifying the better food services techniques. It is needed to conduct training session by HR
manager within “Service on a plate” firm. On the other hand, there are another different type of
evaluation technique can be used by firm such as Feedback and standardisation. It help to
identify the impact on external factor on the enterprises.
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TASK 2
Covered in ppt
CONCLUSION
As per discussion, it determined that Meeting and banquet is basically different type of
services that provided by the hospitality industry. It plays important aspects in the form of
conference, celebration and parties. It is an essential part of business that increase or represent
the greater opportunities that encourage the entrepreneurs. It summarised that the size, scope of
the conference and banquet in UK. There are variety of factors that influence the business
towards growth and development. It also identifies the different type of planned and operational
problems that involves in the management system of industry.
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REFERENECS
Book and Journals
Agapito, D., 2018. The contribution of external factors to the marketing management of
appealing hospitality experiences: Testing a framework in a rural tourism context.
Bufquin, D., 2019. The 36th annual EuroCHRIE conference:“EuroCHRIE 2018–Be Inspired”
November 7–9 2018, Dublin, Ireland. Anatolia. 30(2). pp.291-293.
Chan, I.C.C. and Law, R., 2018. The 16th APacCHRIE Conference 2018:“Innovation and
Sustainability” 30 May–2 June 2018, Guangzhou, China. Anatolia. 29(3). pp.475-477.
Dixit, N., 2018. Impact of Training on Capacity Building and Effectiveness of Employees A
Study of Hospitality Sector in Rajasthan.
Fan, D.X., 2017. 35th International Society of Travel & Tourism Educators (ISTTE) annual
conference,“Global Strategies in Tourism & Hospitality Education”, Hangzhou, China,
October 12–14, 2016. Journal of Teaching in Travel & Tourism. 17(2). pp.135-137.
Gursoy, D. and et.al., 2017. The 7th Advances in Hospitality and Tourism Marketing and
Management. Anatolia. 29(1). pp.146-147.
Liu, H., 2017. Hong Kong 2016: second global tourism and hospitality conference and fifteenth
Asia Pacific forum for graduate students research in tourism: 16–18 May 2016, Hotel
ICON, Hong Kong.
Liu, Z., 2018, August. Creative Graphics Education Potential for Creativity of Hospitality
Students via Virtual Environment. In International Conference on Geometry and
Graphics (pp. 1643-1654). Springer, Cham.
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