Strategic and Operational Issues in Conference and Banqueting Report

This report delves into the intricacies of conference and banqueting management within the UK hospitality sector, focusing on the 'Service on a Plate' company. It begins by assessing the size and scope of the industry, highlighting key factors influencing its development, such as political, econo...Read More

Conference And
Banqueting Management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of conference and banquet industry in UK...................................................1
1.2 Factors that influenced the development...............................................................................3
2.1 The strategic and operational issues involved in the effective management of conference
and banquette..............................................................................................................................4
2.2 Performance and quality review techniques used by the conference and banqueting
industry........................................................................................................................................5
TASK 2............................................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Conference and Banqueting management is essential for managers in the hospitality
sector. It can play a significant role to generate more and more profits in the hospitality
industries (Davis and et.al, 2013). Apart from it, this kind of management is also essential for the
travel and tourism sectors. To understand detail about the concept and role of conference and
banqueting management “Service on a plate”. The company provides catering services for
events, conferences, and banqueting and also local contracts with a large organization. This
project report consists of the size and scope of conference and banqueting industry in the UK,
different type of factors which can influence development. Furthermore, assess the strategic and
operational issues and quality review techniques for the conference and banqueting industry.
Apart from the report, determine the food production system and elements of organizing an off-
site conference or banquet. Additionally, analyse key menu planning considerations and
ergonomic considerations.
TASK 1
1.1 Size and scope of conference and banquet industry in UK
The size and scope of the conference and banquette industry are essential to attract the
investors to invest in the conference and banquet industry. The size and scope of the conference
and banquet industry basically based on the several factors like ownership style of conference
and banquet industry as well as their orientation and the service level given by them. Apart from
it, the United Kingdom is a type of country which is formulated and has a good economical
condition. Due to the particular industry has enough scope in the UK. It is getting support from
the other sectors such as bars, restaurants, etc.
There are about 46000 hotels in the UK and on the basis of statistics of the year 2008, it
has been an industry that creates revenue of about 40 billion pounds per annum. There are
getting employment around 1.6 million with 1270000 properties as a part of the infrastructure. It
indicates that the conference and banquette industry has a good range in the United Kingdom
because it is the third-largest industry in the UK that generates employment as well as revenues
to become part of national growth and development (Varini, 2012) . The service on a plate is
receiving lower sell so its manager can apply more effective functions in the C&B industry.
Herein, discussed in detail about conference and banquette is mentioned below:
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 Conference – It is a formal meeting of collected people for the special event or function.
It is majorly famous in the companies and educational sectors.
 Banquette – There are consisting of family, relatives, friends, individual functions such
as marriage, family, parties, etc.
The size of the conferences and banquet industry is mainly divided into large, medium
and small sizes. It has been categorized according to a number of guests attending at a time, the
square size of the business and there are also including of the number of meeting and conference
is happened at a particular period of time. Herein, in the reference of the united kingdom, their
small-sized conference will last one day and the inexact participant number are around 500. The
medium-sized conference includes about 600 to 1000 number of participant and it will last for at
least 2-3 days. In the large-sized conference sometimes continuing for 3000-4000 participants
and it is continuing for at least 4-5 days (Wilton, 2012) .
Scope of conference and banquette management -
Conference and banquette management part of the hospitality industry which have a
scope in the United Kingdom. The particular industry is successful in the whole hospitality
sector of the UK. The manager of C&B in the service on a plate can lead its hotel through
following this in a gainful way so their sell can increase. Therefore, conference and banquette
management has few features which are essential for the hospitality industries. Some elements
are defined below:
 It is very helpful for the hotels that are programming purpose at own premises. The
service on a plate can make the success of their events as much as achievable by this
management.
 Conference and banquette can be flexed as per the need of the clients.
 It is categorized into various services and divided into birthday parties, meetings,
weddings. It can be useful for the above-mentioned company.
Therefore, there are different kind of venues which can be applied by the Service on the
plate in reference to the portfolio. It is important to select the right place on the basis of event
and program. Some types of venues are followings -
 Hotels
 Sports Hall
 Bar
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 Large restaurant
If selected company applies these in the portfolio then it will be helpful for them to provide
alternatives to their customers according to their requirements.
1.2 Factors that influenced the development
In the UK there are hotels about 46000 which provides various type of hospitality
services to the public. The conference and banqueting industry is influencing by various factors
these are -
 Political factor – The particular factor connected to the different government rules and
regulations. The government of the UK is quite aware of the safety of the public and
introduced several types of rules and legislation such as food safety act, timing rules, etc.
The industry of hospitality has been adopted elements of the safe health of the public. It
can show an impact on the growth of the hospitality sector because various rules and
regulations can hamper the development of the conference and banquette industry
(Guerrier, 2013).
 Economical Factor – It is connected to the market situation that is fluctuated at any time.
It can influence to hospitality industry such as changes in interest can force the industries
to fluctuate its prices. It can influence business indirect manner. In the context of Service
on plate has been affected by the economic changes at the market. Therefore, it is
essential to understand about the C&B industry can help to get the better from the issues
as per the factor.
 Social Factor – This factor consists of various types of people's culture and thoughts. In
the UK its social culture very rich and highly matured. On the basis of particular factors
are tend to changes as per the need of social environment. The conferences and banquette
influenced by social elements because most of the hotels are implementing C&B
management. The service on plate can follow it for better services for the customer of the
UK.
 Technological Factor – In present time technology upgrades, day by day and customers
can use different types of options which can help to direct contact with hospitality
services like online conferencing booking, etc. Nowadays the conference room connected
with the free Wi-Fi services for the customers. In the UK, the hospitality sector modifies
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due to changes in technology. Hotels, like service on plate modify their technology
systems to provide good services to their customers (Berners, 2018) .
 Legal factor – The particular factor connected to several legislation, rules & regulation
which is prepared by the UK government. There are consisting of health and safety
instructions, product safety and customer's rights. The UK has been followed several
types of legislation which are mandatory for the hospitality sectors and required to be
followed. The service on plate has concentrated on a particular factor for an effectual
conference and banquette management.
 Environmental Factor – It can show a major impact on the hospitality industry due to
changes in the environment. There are consisting elements such as changes in climate,
demand pattern, etc. Service on the plate is established in London and their
environmental factor influence to its business. Hence, it can present influence to sort out
effective conferences and banquette management.
2.1 The strategic and operational issues involved in the effective management of conference and
banquette
Effective management crucially analyses the issues that occur within an organisation. It
can be poor customer satisfaction, maintenance and renovation of services, high competition,
security challenges or improper efforts on the marketing of products etc. Other problems can be
either strategic or operational. The conference and banquet issues of Service on a plate can be
difficult to measure in an effective manner to achieve desired goals and objectives. The company
conducts meeting, conference and campaign for better output from the staff. The issues are stated
below:
Strategic issues: Theses are the issues that affect an organisation's mission, values,
stakeholders and processes. The problems are explained below:
 Lack of training: Proper training should be given to the employees so that they can
perform more productively (Pantelidis, 2012). If effective training is not provided to
staff, that might result in wastage of resources, loss of time and energy having a negative
impact on the industry. Service on a plate organises meeting as well as learning sessions
to achieve best outcome.
 Improper decisions: Decision making is an important tool for getting efficient results in
an organisation. If wrong conclusion has been made then that would effect the
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profitability situation of an entity. It will result in lack of coordination as well as
communication among the employees. Service on a plate makes appropriate decisions
and discuss it with the top level management to avoid lack of any failure actions (Bowdin
and et.al, 2012) .
 Lack of appropriate infrastructure: The hotel should ensure that proper infrastructure
is provided to the staff. A well organised work environment is essential for productive
results. In Service on a plate, conference are held considering the issue and requirement.
It can be for a small or large number of people for which appropriate room must be
allocated with facility of a white board and projector.
Operational issues: These refer to problems that are faced by a business in operation of
it's activities. The issues are explained below:
 Inappropriate execution of operating activities: These include cash receipts from
goods sold, loss on sale of assets, depreciation & amortisation etc. If accurate execution
of activities is not done then it will result in liquidity and profitability problems.
Remuneration to the employees will not be given on time by which the hotel would face
loss of staff and bad recognition in the industry. Service on a plate addresses this issue by
keeping a track of it's cash position and profits generated. It plans and then performs all
the tasks which may provide benefit or occur as a expense to the hotel.
 Booking diary: This records detail of all reservations made by the customers or any
organisation. In case of a business, this acts as an important document as it involves
description of bookings for meeting or conference in the future. If a proper booking diary
is not maintained then that will lead in overlapping of schedule with other firms or
customers. This will negatively impact the business by lowering it's goodwill. Service on
a plate maintains a diary for it's upcoming meetings & feed the data on a computer
software (Kosmieja and Paslawski, 2016) .
2.2 Performance and quality review techniques used by the conference and banqueting industry
There are various review techniques related to performance and quality which shall be
considered by company working in Conference and Banqueting industry. These techniques are
as follows:
 Client and guest evaluation techniques: In this technique, staff of “Service on Plate”
company shall required to ask for giving review about the hospitality service received by
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them. So that, it may help the company providing better services by doing required
modification in future respect.
 Venue appraisal: In this, organiser should required to review the venue related decision
in time to time, so that it can help the “Service on Plate” to decided the Venue as per
latest trends among the customers (Pantelidis, 2018) .
 Profit realisation: By doing such technique, “Service on Plate” company can identify
the non value added activities, so that, it can eliminate them. Consequently, it will
enhance the profits of the company.
 Closed loop evaluation: This technique can be used by Service on Plate” company for
formulation of its strategies, objectives and goals for its business activities. By doing so,
it may evaluate and review its goals and objectives and takes appropriate action in case
of non achievement of this. It may also used it for formulating new business strategy and
goals.
TASK 2
Covered in PPT
CONCLUSION
From the above report, it shall be concluded that for doing business in hospitality sector
catering services, there is requirement of take into considerations various external factors such as
location of events, key menus etc. Because, it enhance the company's power to function
effectively and smoothly. There is also required to consider related ergonomic considerations for
a off-site conference and banquet, because it protect the company from non compliance of
specific legal requirement and other related requirements. Companies in this sector shall also
follow major performance and quality review techniques that will help the company in
maximising its profitability.
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REFERENCES
Books and journals
Davis, B. and et.al, 2013. Food and beverage management. Routledge.
Varini, K., 2012. Revenue management for the hospitality industry.
Wilton, N., 2012. The impact of work placements on skills development and career outcomes for
business and management graduates. Studies in Higher Education. 37(5). pp.603-620.
Guerrier, Y., 2013. hospitality management. Key Concepts in Hospitality Management.
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Pantelidis, I .S., 2012. The role of events in the hospitality sector. Events Management: An
International Approach. p.253.
Bowdin, G. and et.al, 2012. Events management. Routledge.
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering. 62(2). p.77.
Pantelidis, I. S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1). p.5469.
Bladen, C. and et.al, 2012. Events management: An introduction. Routledge.
Venske, E., 2018. Rising to the Occasion: Experiential Learning Experiences of Event
Management Students at a South African University of Technology. Event
Management. 22(1). pp.79-97.
Ransley, J. and Ingram, H., 2012. Developing hospitality properties and facilities. Routledge.
Wood, R .C. ed., 2017. Hotel Accommodation Management. Routledge.
Chinje, N. and Gaylard, A., 2015. Mowana spa: A top-to-toe experience. Wits Business School.
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