Conference and Banqueting Management Report for HND in Hospitality

This report delves into the conference and banqueting industry, primarily focusing on the UK market. It begins by defining the scope and size of the industry, highlighting its economic impact and growth factors, including socio-cultural, economic, political, technological, environmental, and legal influences. The report then examines operational aspects, such as food production systems like cook-freeze, cook-chill, traditional methods, and sous-vide, along with various food production styles for banquets and buffets. It also addresses the key factors for organizing off-site conferences and banquets, including equipment, staff utilization, and hazard analysis. Furthermore, the report explores menu planning considerations, incorporating marketing implications and budget constraints. Finally, it discusses ergonomic considerations, such as space utilization techniques, the quality of the environment, and audio-visual elements to ensure effective conference and banquet management.

INTRODUCTION
The banqueting and conference management is basically based on the hospitality industry
and the figure and facts is related with the operations in the UK. Conference & banqueting
industry is considering as a part of hospitality sectors when there are certain events has been
done in the form of the conferences done in hotels. It means the ability for making the big
difference for any of special day and also special events, weddings, conferences, means big
business and so on. Its is all about out going people which go out for making each an every
events of their size, truly memorable etc(Rosile and Dennehy, 2019).
This report will study about the nature of conference & banqueting industry and also the
factors influence its development. Furthermore, it will examine the operational issues and key
strategies that involves in effective management of the conference & banqueting industry.
Moreover, it will describe the food and production service system and also the ergonomics
considerations in the organisation of the conference & banqueting industry.
LO 1
The scope and size of the conference & banqueting industry
The conference & banqueting industry is basically known as where the events has been
organised each and every day worldwide. In recent and present time there are decent efforts has
been described the scope and size of the banqueting and conference industry in UK with the view
of the creation of their own path of the career. From the meta-analytical research it has been
identified that the deals with the more proficiently events such as cultural events, business
meetings, festivals, travels and tours, entertainment, concerts, sports events and also the planing
of weddings and birthdays and special events etc(Vogel and Mondal, 2018).
It has indeed an emerging industry which has been struggled or clearly defining the
career path and it is growing rapidly with so many major impacts of financial. The main
indications that the conference and banqueting industry has been yielded with the 39.1 billion
pounds in the UK economy in 2013. According to the report it has been represented 8.3% from
what has been achieved in the 2010.

UK is one of the most important destination of the business where it has been estimated
about the 1.3 million meetings of corporate which has been held in the UK annually & also each
of the international traveller of business has been spent an average about the 611 pounds in the
each and every visits. From building up these events the conference & banqueting industry has
been growing day by day with the 25,000 with the workforce and also up-to 530,000
peoples(Barr, 2016).
The factors that influence its development
There are some factors which easily influence the conference and banqueting development and it
has been discussed the impact of the factors;
Socio-Culture:- the socio culture factor has been influence its development through the specific
protocols where they operate it accordingly and there are so many people who are followed the
diet plan so the management of the banqueting and confrence has to keep in mind to arrange the
healthy food for them(Kumar and Harnett, 2016).
Economic:- the growth of the economic factors has been reflects the individuals and business as
well. It has always needed to be celebrated that the achievement and success of the business.
This type of celebrations has been achieved through the events. The day by day growth of
economy of UK over years has been necessitated that the conference & banqueting industry
through various events which has been turned into the contribution to the emergence of the new
industries and also it is a challenge which has been lies on the reporting and collecting the data
which has truly reflected the contribution of the economic on the conference and banqueting
industries for enhancing the making of the policies.
Political:- political factors has been represented the power of the UK where most of the policies
has been shaped the legal and management frameworks of the industry and made by the
politicians. It influences the development of the conference & banqueting industry with the
policies of successive governments in the UK and especially the boarders of the immigrations
over the strength of the industries growth (Matsuo, Fukushima and Iwamoto, 2015).
Technological:- it is obvious that the technology become advanced and continuing advancing.
This growth of the trend of the technology has so many impact on the conference & banqueting
industry where most of the corporate organisations has been accomplished the individuals which
needs the conference and banqueting which has been matched with the high level technology for
operating the events. It influences the development of the industry in soi many ways when the

manager of conference & banqueting industry remaining proactive in the search of the
technology which will easily match the needs and wants of the customers and satisfied them.
Environmental:- it has been plays an important role in the choice of the destinations for the
corporate events. Where the government of the UK has enhanced the outlooks of the
environments of the nation through the modern infrastructural planning and development. The
events have been related to the continues growth and also when there is a need of the organise
for monitoring the environmental impacts for the visitors(Luthra, 2017). It is generally believed
that the adequate of controlling and monitoring for ensuring the sustainable growth and
development.
Legal:- the growth of the conference a banqueting has easily influenced for observing and
analysing the significant laws which has been prohibits the organiser activities and sometimes it
is necessary for the event epic proportions which has been step out for their bounds and it also
reduces the delays which has been come out from the legal actions and it also encourages
creativity for boosting the management in the UK(Lane and Kopainsky, 2017).
LO2
COVERED IN PPT
LO 3
The service and food production system
Food production system: it is currently the food production method where it has been profound
the affect the production methods of operations.
Cook-freeze:- the term cook-freeze method is totally based on full-time cooking and
baking of the food which has been allowed by the fast freezing with the storage has been control
the low temperature. It is a complete cook-freeze method where the production of the food is
from the initial raw level to the final and last service of the products and it has been largely done
by the food manufacturing firms rather than the caterers(Aprile, Caputo and Nayga Jr, 2016).
Cook-chill:- the cook chill method has been refer to the catering system which is totally
depended on the full cooking and baking of the food which has been followed by the fast chilling
with the storage is in controlled the low temperature. It has the short life shelf for comparing the
cook freeze which is up-to five days and including total day of the productions, time, distribution
and also the regenerations.

Traditional party method:- in this traditional party methods, the majority of the food
has been purchased the raw material and also little falling which is conventional category of the
food. In this all the facilities has been providing the storage of the holding, goods, cooking and
preparation for dishwashing the facilities. It is much more expensive and costly way for running
the kitchen and expensive because it needed so much manpower for operating it and also so
many equipments and also lots of energy required.
Sous-vide:- it is basically a type of processing technique of food which has been
developed for reducing the shrinkage food and maintaining the lends and flavour which is readily
for the adaption of the cook chill variant. It increased the potential life shelf for the normal
cooking chill.
Food production styles:-
Banquet:- Banquet food style has been involves so many styles of the serving the food to
the people of the conference & banquet industry(Goodman, 2017). It is basically associated with
the large hotels where it has large variety of the table management which is used in the
banqueting services.
Buffet presentation:- it takes huge presentation of the food items, cold and hot, different
and so many types of cuisines. The service of the staff has been positioning itself behind the
assists of the guest and buffet by plating the food for them and they select it and it has been using
the silver service techniques.
The factors consider organising the banquet of off-site conference.
Equipment hire
it is necessary to hire the banquet which is well-equipped because it is important to take
care of peoples demanding equipments and there are some basic equipment which is required for
the off-site conference banquet such as laptops, digital visual equipments, internet access with
computers, video conferencing etc(Davis and et.al., 2017).
Staff utilisation
From utilising the staff is a attempt to maximising the efficiency of the employees where
it has been accomplished by the variety of the methods which involve the training of the
employees through the off site banquet for the conference.
Critical control point of the hazard analysis

It is necessary to have the systematic preventive approaches in the off-site banquet for
conference and also for the safety of the food from the biological, physical hazards and chemical
in the production where it has been cause the finished of the products to safe and unsafe of the
designs to measure and reduce the risk to the safe level.
The menu planing considerations of the conference & banqueting events
Marketing implications
it is one of the marketing strategy which has been oriented towards the meetings of the
customers needs whom results is in the increasing of the customers satisfactions. The marketing
strategy has been designed for gaining the new customers which builds the more favourable
reputations(Culbert and et.al., 2017).
Feasibility and budget
It is necessary to factored fix the budget for the business conference and banquet catering
menu because it will keep so many things attendees has been associate with all the aspects that
the function of the event of the business has been better when it is over prepared and not having
the enough food for the anticipated participants.
LO 4
The consideration of the ergonomics given for the conference and banquet.
Space utilisation techniques:- it basically means measuring the space which has been
used. The frequency of the rate which has been measured for the proportion time of the space
which has been used for comparing its availability, occupancy rate of the measures and also the
full space has been compared to the capacity. Space utilisation has been involves so many things
for utilising the space such as the seating plans which is one of the most important thing beacusr
from that guest and people feel comfortable from proper and systematic setting, room layout
designs for the accommodate guests, comfort and computer designing packages(Rosile, and
Dennehy, 2019).
Quality of environment:- it is generally a set of the characteristics and properties of the
environment where either it has been generalised and local. It measures the conditions of the
relative environment for the requirements of one or more species and also any of human needs
and purpose. It also involves so many ergonomics conditions such as the minimum ad maximum
number of floor occupancy which generally means how to measure the capacity of the floor,
demands on the floor and also the heating, ventilation and also the changes in the air

conditioning because it is important that the guest feel good and for that they need proper
resources which feel them good.
Audio-visual:- it is necessary to have great audio and visual because audio set the mood
and indeed also the tone because from designing and also install the cost effectively which is
highly capable for the system of the hospitality industry(Barr, 2016). Great audio also helps in
setting the tone and atmosphere which gives the ability for creating the energies at different
times. In today's world the guest and clients not only want the exceptional customer services but
also video and audio technology which improves the stay and offer them maximum convenience.
From proper and good lightning also attract the guest, sound is one of the most important
thing because when the sound is clear then its easy for the guest and client to understand the
things clearly and speeches as well. It important to have the video projection because from that it
easily attract the guest and clients and it is also necessary to comes up with the new lighting and
sound technology. It is a type of strategy to expand the message of the brand and also from suing
the audio visual expertise the state-of-the-art equipments will increase the engagement of the
attendees(Luthra, 2017).
CONCLUSION
The conference & banqueting management is basically depended on the hospitality
industry and the figure and facts is related with the operations in the UK. Conference &
banqueting industry is considering as a part of the hospitality sectors when there are certain
events has been done in the form of the conferences done in hotels. It will conclude the nature
and scope of the conference & banqueting sectors and also the factors and key points that
influencing its growth and development and also the key strategies and operational issues that
involves the effective management of the conference & banqueting events. Further, it will
conclude the food production and service system and also the considerations of the ergonomics
in the organisation of the banqueting and conference events.

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