Operational Challenges in Conference and Banqueting Industry

This report provides a comprehensive analysis of the conference and banqueting industry in the UK. It begins by examining the size and scope of the industry, highlighting its importance and growth potential. The report then delves into the factors influencing the industry's development, includ...Read More

Conference and banqueting

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of the conference and banqueting industry in the UK..................................1
1.2 Analyse the factors that influenced in development.............................................................2
TASK 2............................................................................................................................................3
2.1 Operational challenges and approaches involving in effective management in conference
and banqueting industry..............................................................................................................3
2.2 performance and quality techniques used in Conference and banqueting industry..............4
TASK 3............................................................................................................................................5
3.1 various type of food production system and food and style and beverage services style in
conference and banqueting..........................................................................................................5
3.2 Discuss about the factor in off-site banqueting and conference...........................................6
3.3 Analyse the strategy planning for conference and banqueting events..................................6
4.1 Ergonomic considerations for banquet and Conference.......................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Conferencing and banqueting is a fast growing sector to expand their business in United
Kingdom. There are many small and large organizations established in all over the world. They
provide various types of services such as conference hall, meeting rooms, food services,
accommodation etc. which will increase their business in other countries.
This report will determine the size and scope of banqueting and conference in hospitality
industry. There are many scopes in every areas such as china, Europe etc. they provide an
effective facilities like Event managing, guest satisfaction so on. This report will focus on
increasing their business process and generate a more revenue that would be helpful for growth
and development. They were faces many issues regarding the facility, room, environmental
issues etc. this report will plan a new strategy for promoting their business and increasing their
brand value in market place.
TASK 1
1.1 Size and scope of the conference and banqueting industry in the UK
This is very important part of hospitality industry to increase their value in market place.
This sector is very fast growing industry to gain profitability and productivity. There are many
scopes in this industry such as organizing their best Event in proper ways. This will enhance
their business for development and growth (Ando and Rüpke, 2015). Conference industry is very
important for businessperson to going from one place to another place for business meeting,
seminar etc. This is very important part of organization to maintain their services towards
customers. They provide the best food services, room facilities and others.
United Kingdom is a developing country while many small and large organizations are
already established (Coussens and King, 2017). They will maintain their services to increasing
their brand value in market. The top organization is conducted a many important conference in
every year in UK. They provide an effective quality of services to their customer. Service on a
plate is company that would be located in United Kingdom in which they are giving so many
options related services or facility. This banquet and conference is support to the small hotels,
bar, restaurants etc. this sector is expanding in every area because the demand of customer is
increased in day by day. Most people are conducting a function, party, marriage or any
celebration in hotels because they provide the best quality of services without any problems.
1

As per the research, In UK, it is found that there are 56 million hotels already present and
approximation 14000000 lands exist with 2.5 million people involved in it. There are many small
and large-scale organizations developed in United Kingdom (Dieck, 2014). The small-scale firm
has only 500 people working together. The medium scale firm has 700-900 people working
together.
1.2 Analyse the factors that influenced in development
There are some factors that have been evolved for growth and development in conference
and banqueting industry as discussed below:
 The most important factor is modern technology because the conference and banqueting
firm uses it for growth and development (Dunlop, 2014). The new technology has been
launched in the market and most of the people are attracted towards it. This technology is
very helpful to increase the efficiency of work. It will provide many benefits for
customers. This is the best way to fulfil the requirements of people. Each and Every
organization is used this technology because it is very helpful to promoting the business
in marketplace.
 This industry will follow all laws that would be generating by government. They provide
many policies to customers. The conference and banquet sector is enhancing their
business through online marketing. They are taking license by government and it is very
important for every person to take a legal permission and then start the business. It is very
essential part of company to take a license for development. It will helpful for
constructing a building and design the structure in proper way.
 Serve on a plate is fast growing organization to enhance their business in all places in
United Kingdom. They offer many types of discount and voucher for purpose of
marketing. It is also helpful for customer to take benefit through organization. In this
way, they would expand their business in every country. The customer is attracted their
effective offer and voucher etc.
 The conference and banqueting sector should be maintain the budget of company to
increasing their revenue for development and growth. This sector will maintain their
income level because the market has been increase. Modern technology are uses in
2

market so that it is very easy to people to use in effectively but the amount of money is
increases because of technology. It is very expensive to use for growth and development.
 The conference and banqueting is follows different type of protocol that would be
generate by the government and provide an equal right to every person. These laws are
important for every person to follows this rule and regulation. These rule are making for
development and growth of both people and industry.
 The banqueting and conference industry is mainly focused on to increasing their business
and achieving their goals and targets. This sector will plan a new approach to promoting
their services and items in market.
TASK 2
2.1 Operational challenges and approaches involving in effective management in conference and
banqueting industry
Each and Every organization is need to improve their business process in very effectively
and efficiently. This is very important part to identifying the actual need of business operation
and then creating an effective strategy approach for development and growth. The conference
and banqueting industry is provided better services to their customer such as dinner or lunch
services, luxury room facility, car parking area, accommodation, discount, price, meeting areas
etc. they are focus on to crating an impressive service to client so that they feel comfortable.
Some times. They are focus on challenging issues that would be resolve on time to time. It is
very important for industry. There are various operational challenging issues and strategic
planning are discussed as following:
1. Database management system- it is a collection of data that would be arranging in proper
way. The conference and banqueting industry is managed their all detail related
employee, Event store in a database system. They are arranging a data in proper format.
Some times, the data are lost because of incorrect data entry, missing data etc. this issues
are faced in very rare case.
2. Booking Diary- it is the best method to store a data in diary because they are store data
in documents such as room number, hall number, guest name, size of guest, chief guest,
VIP person etc. this information is managed by the hotel staff. This is an effective
planning participate a main role in conference and banquet industry.
3

3. Communication- this is main role in each and every organization to participate a main
role because they are creating an effective bonding between employee and customer. This
industry will communicate with one operation department to another through mail, chat
etc. it is very easy process to share the information in proper manner. They provide a
security and information can not be leak at the time of transmit. This important factor to
handle the whole management system through management.
4. Health and safety- this is important factor in which every company provide a service to
their customer related health services, doctor facility, medicine etc. Each employee has
equal right to enjoy this benefits by government. They provide medical facilities to their
employee. It is very highly delicate issues that would be controlling by management.
5. Food production strategy- this is essential part of every hospitality industry to maintain
their food quality. It will offer delicious food for customer. They provide variety of
option such as vegetable pasta, Mexican food, mix soap etc. they are planning an
effective strategy approaches to maintain their food quality. In this way. It improves the
quality of food.
2.2 performance and quality techniques used in Conference and banqueting industry
The conference and banqueting industry is very developing company to increasing their
profitability in market. This is very important part of every organization to maintain their
performance and operations. This industry will hire those candidates who has capabilities to
improve the performance of organization because talented people are always putting some efforts
for development and growth. Every company has a power to establish their business with the
help of employee. This is the main power of industry to explore the business activity in other
countries.
They are using some techniques to increasing the performance such as PERT. It is a
technique to measure the capabilities of people. In this way, the conference and banqueting
industry controlled the time and cost of budget (Sadd and Musikavanhu, 2018). The manager is
playing important role to provide the best services to client in which they will handle a critical
situation at the time of execution. This industry will always analyse the whole business
performance in very effectively and efficiently. It can be resolve the issues when it occurred at
the time of business activity.
4

TASK 3
3.1 various type of food production system and food and style and beverage services style in
conference and banqueting
Food services is essential part of banquet and conference industry to increasing variety of
food item available at the time of conference and event etc. they should provide the best services
to their customer. It will maintain the different type of food according to the choice of guest.
Most of the hotel is provided many options regarding offer, discount etc. they can be used
different style to serve food in front of client. There are various type of food production system
involved in it.
 Food production system- Food production system is very important part of banquet and
conference industry to manage the raw material for marking an effective dish. This
production department will manage their production in market (Epuran, Ivasciuc,and
et.al.,2015.). It will promote their services in market through digital marketing.
1. Cook-hill production system- this method is very useful for this sector because it is very fast
techniques to manage the food. They should be use temperature to cooked food in very fast.
2. Dry-heat cooking – it is very easy method to useful for fat and air. They are applicable for
deep-fat frying, broiling etc (Yaduma, Lockwoodand Park, 2015). it is basically used for
increasing their taste in food.
This is very important for this sector to follows some proper way to arranging their food
quality in conference and banqueting. This is the best suggestion for service on a plate to provide
an effective service. It will improve their quality in food services. They provide the services
according to their customer requirement (Jaremen, Jędrasiak and Rapacz, 2016). The banqueting
is the largest company to maintain their services and provide many options in menu bar on the
basis of occasion, festival, celebrations etc. the conference and banqueting industry is follows
some method for customer discuss in given below:
 Room services- this service will provide by management to special customer who are
eating food in room and privately. They have to provide room service according to their
requirement. It is very useful for customer to relax and enjoy.
 Bar menu- the banquet is provided many services related drink in which they have many
options to order any kind of drink. They will provide small bar in room. This is very
helpful for customer to enjoy the services.
5

 Buffer menu service- it is kind of services when they are give so many options relates
food items. They provide a selected food for customer.
 Catering services- the catering services is provided at the time of any Event, meeting,
conference or any king of event is organized by organization. They serve a proper food
services as logistic way.
3.2 Discuss about the factor in off-site banqueting and conference
Service on a plate is conducting off site event that has some factors are described in given
below:
 Budget- It is very important for this sector to maintain their budget level in which they
are essential part of off site event. It analyses the whole information related to their office
information, identifying need of staffing, other equipment and beverage expenses etc. this
will analyse the overall budget of organization to maintain according to their business
need.
 Location- this factor is important when it determines the actual meeting location and
where the meeting is conducted (Sao Joao, Spowart and Taylor, 2016). Therefore, all
information is required for employee to provide a transport facility.
 Venue Policies- this is important factor when it will identify everyone has to attend the
event and follows all rules and regulations. This is important because it maintains the
level of audience with proper manner.
Number of guest- this is second largest factor to identifying the number of guest are attended the
conference and then according to size of people, they will arrange a facility and services to
customer.
3.3 Analyse the strategy planning for conference and banqueting events
For planning a menu, according to the event, customer satisfaction, preferences in which
they are planning new approaches for development of hospitality industry (Singh and
Srivastasva, 2016). Event planning is major role of conference and banqueting industry to
analyse the actual requirement of people. It would be taking a feedback from customer side so
that it understand the requirement of people. This is very important for organizing to enhance
their capabilities to improve the performance of company. There are various factors useful for
marking a strategy approaches for development as follows:
6

 Skilled Worker- this sector will hire those people who has capabilities to handle the
customer and then they will fulfil the requirement of client in effectively and efficiently.
Most of the company would provide an effective training program for development.
 Event management- the manager is arranging their event on time that has to be schedule.
Manager is playing important role to maintain the services and provide food services on
a time. The manager is performed many operations to maintain the time schedule of
lunch, breakfast and dinner etc. this is very important part of conference and banqueting.
 Different menu options- they provide variety of option in their food services like
Chinese, hash brown, fried etc. these are arranging a different food option as people
choose any item.
4.1 Ergonomic considerations for banquet and Conference
The banqueting and conference sector is depended on the ergonomic are discussed in
given below:
 Personal skill- this is very important for this organization to hire those people who arr
participating a role in business development. Employee has putting some effort to
enhance their skill for growth and development.
 Communication quality- it is very important quality to share a detail of product form one
department to another. They are creating effective bridge between employee and
management. The manager is identifying the requirement of employee and then fulfil
their need.
 Leadership quality – this quality is useful for managing the whole system in very
effectively and efficiently. They handle all situation in very proper manner
CONCLUSION
This report will determine the size and scope of conference and banqueting in which they
are analysing the requirement of business process in very effectively and efficiently. This report
will analyse the different strategy for growth and development. This strategy planning is the best
way to improve the quality of services in conference and banqueting industry. This will describe
different type of food production planning.
7

REFERENCES
Books and Journals:
Ando, C. and Rüpke, J. eds., 2015. Public and Private in Ancient Mediterranean Law and
Religion (Vol. 65). Walter de Gruyter GmbH & Co KG.
Coussens, A. and King, L., 2017. Exploring athletes’ perceptions of group flow in team
performance. Journal of Sports Sciences, 35(1), pp.1-119.
Dieck, D.S.G.T.T., 2014. Critical success factors in UK four and five star hotels (Doctoral
dissertation, Manchester Metropolitan University).
Dunlop, C.T., 2014. The 25th International Conference on the History of Cartography, Helsinki,
Finland, 30 June–5 July 2013.
Epuran, G., Ivasciuc, I.S. and Micu, A., 2015. From 4P's to 4 E's–How to Avoid the Risk of
Unbalancing the Marketing Mix in Today Hotel Businesses.
Jaremen, D., Jędrasiak, M. and Rapacz, A., 2016. The Concept of Smart Hotels as an Innovation
on the Hospitality Industry Market-Case Study of PURO Hotel in Wrocław. Zeszyty
Naukowe Uniwersytetu Szczecińskiego. Ekonomiczne Problemy Turystyki, 36(4).
Kosmieja, M. and Paslawski, J., 2016. Flexible Designing of Large Sports Complex. Archives of
Civil Engineering, 62(2), p.77.
Mueller, S., 2016. Banqueting and Women's Work in The Late Lancashire Witches and Receipt
Books for Women. SEL Studies in English Literature 1500-1900, 56(2), pp.373-393.
Sadd, D. and Musikavanhu, R.U.T.E.N.D.O., 2018. A Comparison of Event Impacts: Zimbabwe
and the UK. Event Management, 22(2), pp.199-212.
Sao Joao, E.A., Spowart, J. and Taylor, A., 2016. Facilities ensure sustainability in golf clubs in
Gauteng.
Singh, V. and Srivastasva, U.R., 2016. Team Performance Scale for Hospitality
Professionals. Journal of Psychosocial Research, 11(1), p.1.
Tassi, M.A., 2018. Rapture and Horror: A Phenomenology of Theatrical Invisibility in
Macbeth. Explorations in Renaissance Culture, 44(1), pp.1-26.
Yaduma, N., Williams, A., Lockwood, A. and Park, S., 2015. Performance, labour flexibility and
migrant workers in hotels: An establishment and departmental level
analysis. International Journal of Hospitality Management, 50, pp.94-104.
8