Factors Influencing Conference and Banqueting Development Report (HND)

This report provides a detailed analysis of conference and banqueting management within the UK hospitality industry. It begins with an introduction to the field and the organization 'Service on a Plate,' followed by a discussion of the industry's size and scope, including factors like staffing levels and the types of events hosted. The report examines factors that have influenced the industry's development, such as political, economic, social, technological, legal, and environmental considerations. It then delves into key strategic and operational issues, including cost management and human resource management. The report concludes with an overview of performance and quality review techniques employed by 'Service on a Plate,' such as marketing strategies, food variety, and staff training. The assignment aims to provide a comprehensive understanding of conference and banqueting management, covering various aspects from industry analysis to operational challenges and quality control.

Conference and Banqueting Management

Contents
INTORFUCTION.....................................................................................................................................3
TASK 1.......................................................................................................................................................3
AC1.1 Discuss the size and scope of the conference and banqueting industry in the UK........................3
AC 1.2 Analyse factors that have influenced its development.................................................................4
AC2.1 Determine the different key strategic and operational issues that can be applicable in the
effective management of conference or banquet......................................................................................7
AC2.2 Discuss performance and quality review techniques used by “Service on a plate”......................8
TASK 2.......................................................................................................................................................9
CONCLUSION..........................................................................................................................................9
REFERENECS........................................................................................................................................10

INTORFUCTION
Conference and Banqueting management is to be considered the important part of
hospitality industry that can play certain events in the form of conference, celebration and
parties. It is becoming as a major part of multiple types of companies and it’s represent the
greater opportunities that encourage the entrepreneurs. There are large demands in the UK of
conference and banqueting management. It will describe about the “Service On A Plate”
organization to provide the different type of services to their customers such as Banquet, event
and parties etc.
This report will discuss about the size, scope of the conference and banquet in United
Kingdom. This report will describe the different factors that influence the business towards
growth and development. It will determine and identify the different type of strategic and
operational issues that involves in the management of Banquet and conference. Furthermore, this
assignment will analyse the suitability to the wide range of food production system that can be
categorizes 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 or banquet. At last, it will describe for analysing the menu planning and ergonomic in
the conference and banqueting.
TASK 1
AC1.1 Discuss the size and scope of the conference and banqueting industry in the 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 can be identified on different manner, it can be
divided into small, medium and large ranged depending on the conference (Berners, 2018). It is
also considered the number of staff members those who will participate for conference and
banquet management. It also provide the better quality of facilities and services to their
customers. In Service on Plate firm, it is generally organize the conference for single day those

who are different number of guest 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 guest attain
the conference range around 800-1000. 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 conference and banquet is vast and can be seen with the contribution in the
hospitality industry Service on plate firm 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 managers also understand that these are the major
source of income 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. Meeting is also
another platform that help for improve the profit rate and brand image of business in
marketplace. Conference is based on the public appearances with the proper exhibitions and
virtual conference. On the other hand, Banqueting is another branch of catering services in both
informal and formal styles. It is performed different functions such as buffets, outdoor catering,
reception and traditional events etc.
AC 1.2 Analyse factors that have influenced its development
Service on 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
In UK, the conference and banqueting industry is providing the support of overall
economic condition and situation of country (Goulding, Saren and Pressey, 2018). It is mainly
considered the major part in the contribution of GDP of nation. It provide the better growth and
development. The government is also playing important role for boosting the performance of
business.

Government has performing the major changes in their policies and procedures because
individual those who arriving for attending the conference and meeting. 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 goods and services within UK has increased in
proper ways. It is generally enhanced the trade policy in the nation which help to generate more
production and employment (Gruenfeldova, Domijan and Walsh, 2019). It is generally enhance
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 have to come up with
the new menus which satisfies the large number of consumers and also convert into the
productivity as well as profitability.
Technological Factor
Technology is an advancement of new method that applicable in the banquet and
conference industry 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 way of organizing meeting with top level executive in different
location, it help to interact with multiple people at same time (MENEGHELLO and
MINGOTTO, 2018). 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
in the form of health and safety, safety of items, customer rights and labelling of products 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 strategic and operational issues that can be applicable in the
effective management of conference or banquet
A “service on a Plate” firm has their effective functions and operations in the global
world. It employs the large number of workforce those who provide their effective production
services. It can be determined the different type of strategic and operations issues that influence
the conference and banquet services (Hume, 2018). Sometimes, it can be seen the major concern
about the firm in terms of conference meeting in order to fulfil the operations in effective ways.
Furthermore, In Service on a plate firm, Manager can be considered the important
requirement of consumers and come up with the better cost which 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.
Many company has fixed policy and does not believe in the offers, discounts because they can
reduce the cost for consumer 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
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 consists 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 Discuss 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
success of conference and banqueting that meet all criteria of business (MENEGHELLO and
MINGOTTO, 2018). It is required the better conduction of conference that will put the active
human participation and also increased the management through support for managing and
controlling the services in proper manner. Performance and quality will be the base of success
and opportunities that help to enhance the same with organizing conference and meeting.
Quality of item can be seem in the department of kitchen that has provided the better quality
of food services to their customers (Inkson and Minnaert, 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.

TASK 2
Covered in ppt
CONCLUSION
As per discussion, it concluded that Conference and banqueting management is important
part of hospitality industry that can play certain events in the form of conference, celebration and
parties. It is becoming as a major part of multiple types of companies and it’s represent the
greater opportunities that encourage the entrepreneurs. It summarised that the size, scope of the
conference and banquet in United Kingdom. There are different factors that influence the
business towards growth and development. It also identify the different type of strategic and
operational issues that involves in the management of Banquet and conference.

REFERENECS
Book and Journals
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Goulding, C., Saren, M. and Pressey, A., 2018. ‘Presence’and ‘absence’in themed
heritage. Annals of Tourism Research. 71. pp.25-38.
Gruenfeldova, J., Domijan, K. and Walsh, C., 2019. A study of food safety knowledge, practice
and training among food handlers in Ireland. Food Control. 105. pp.131-140.
Hume, P., 2018. ISBS 2018 CONFERENCE E-MAGAZINE 4 AUGUST 2018. ISBS
Proceedings Archive. 36(1). p.1203.
Inkson, C. and Minnaert, L., 2018. Tourism management: an introduction. Sage.
MENEGHELLO, S. and MINGOTTO, E., 2018. NETWORKS OF HISTORIC HOUSES AS A
STRATEGIC OPTION FOR SUSTAINABLE TOURISM DEVELOPMENT: THE VENETIAN
VILLAS CASE. WIT Transactions on Ecology and the Environment, 227, pp.197-208.