Analysis Report: Conference and Banqueting Management, HND Hospitality

This report provides a detailed overview of conference and banqueting management. It begins with an introduction to the industry, defining conferences and emphasizing the role of 'Service On A Plate.' The report analyzes the size and scope of the UK conference and banqueting industry, highlighting its economic impact, including the number of events, revenue, and job opportunities. It then explores the factors influencing industry development through a PESTEL analysis, examining political, economic, social, technological, environmental, and legal aspects. The report identifies key strategic and operational issues, such as pricing, packaging, administration, legal, hygiene, and cultural challenges. It also examines performance and quality review techniques, including profit realization, closed-loop evaluation, and guest evaluations. Furthermore, the report discusses food production systems (cook freeze, cook-chill, buffet) and service styles, alongside factors to consider when organizing off-site conferences, such as staff utilization and cost reduction strategies.

Conference and banqueting
management

INTRODUCTION
Conference can be defined as the meetings or gatherings on a common subject. Report will lay
emphasis on service on a plate. The company Service On A Plate provides good food production
and beverage production and hospitality. This industry engages in organizing various types of
events such as conferences, weddings, seminars, and business meetings. It will highlight the
factors influencing its development. Assignment will describe strategic and operational issues
that influence business success.
TASK 1
1.1 Discuss the size and scope of the conference and banqueting industry in the UK
Conference and banquet industry manage event such as birth party, family events, group
gathering, seminars, or celebration and weddings etc. The core business of this type of industry
have been done by the hotel, restaurants, food chains, fast food, bar etc. It also includes
managing events for school, hospital and organisations(Jones, 2017).
One of the best business destination is UK. It was found that on an average 1.3 billion
corporate meetings are held in UK per year and on every travel an international business
traveller spend 611 pound on every visit, this industry is growing rapidly and with 25000
businesses in the sector including event’s organisers, destination marketing organisation, event
production companies etc. Total worth of conference and banqueting industry in UK is raised
with 8% and reach to the 42.3 billion pounds (An Introduction To The UK Event Industry In
Numbers, 2019). Direct spending on the different segment are
1

People those who attend such kind of big conference spend around 65943. This is the
sector that generates 570000 job opportunities annually. UK is the country which has more than
10000 venues where 85m people attends conferences or big events(Ożadowicz and Grela, 2016).
There is 39% growth in corporate events after 2016. Conference and banqueting industry have
more proficiency in management of events such as
Outdoor events
around 7k events are held in UK per year. This events cover agricultural shows, sporting
and charity events and major festivals. After the successful completion of Olympics 2k12 UK
introduce itself as leader in outdoor events . And this sectors faced a huge growth in year 2005 to
2009 with 1.64 billion adults are attending the outdoor events.
Music festivals and concerts
around 10.4 million music tourists spend 2.3 billion pound in year 2015 and almost 41%
of the audiences are tourists and they spend 657 pound average while they are in UK(Savita,
Muniandy and Mathiyazhagan, 2018).
1.2 Analysis of factors that has laid impact on event and banquet development
PESTEL ANALYSIS
POLITICAL - Political factors which are determining how intercede government is to affect
the economy, organisational structure are policies set up by UK government for migrants. UK
government is consecutive for setting such policies which are building new platforms for growth
of industry. These policies are resulting in good management and contributing for the
development of the organisation.
ECONOMIC-Economic factors basically affect companies demand and supply as it has a
great impact on purchasing power of customers. It is seen over recent years that UK economy is
showing huge growth because of which industry is growing in good direction(Hamm, Frew and
Lade, 2018). This industry may face stimulations related to data collection and policy making
which can affect its economic condition. So industry should have focus on this aspect so that
growth of an organisation is not affected and economy grows in right direction for development
of the organisation.
SOCIAL- As UK has ample of eminent affairs which are documented for visitors glee.
Company is getting huge profit out of it. People desire to view, read and have empirical
experience of such events and influence to have meetings and various programmes in the
2

country. This attract different customers from all over the world to have an experience with the
industry and have good services.
TECHNOLOGICAL- Innovation in technology plays a vital role in growth of an
organisation. All operations within the organisation depends on technology in use. These
technologies have various influence on the company. Nowadays people prefer to work from
home and technology is helping people to get connected easily. Conference and Banquets helps
there customers for the same. Research and development in industries is contributing for growth
of the industry by providing new technology and services to the clients(Sealy, 2018).
ENVIRONMENTAL- If environment related conditions are good, then people will be more
attracted towards the industry. Various corporate events are conducted by having an expectation
of infrastructure that is modern and developed. As company is growing a proper examine by
organisation on environmental effect can lead to sustainable development.
LEGAL- Conference and Banqueting industries are developing as they are taking every
action under the laws. There is no postponement of events due to the legal actions taken by the
company and leading to a good event management in the country as these laws can prevent
various unethical practices.
2.1 Key strategic and operational issues involved in management of conference
Service On A Plate company has to make effective strategies in order to resolve strategic
and operational issues. All these problems may affect overall working of business unit to great
extent. These issues are discussed as below:
Pricing and packaging issues
It is considered as major strategic problem faced by Service On A Plate firm, as it has to
take correct pricing decision so that people take interest in giving contract to particular catering
firm of conference entity. But if pricing decisions are not accurate then it may create problem for
business unit in managing conference effectively because in such condition people will not take
interest in participating in such kind of events. Packaging issues are another strategies problem
for the Service On A Plate company, as it has to make strategy of packaging so that food
wastage can be minimised(Olson and Brown, 2018). But when a big conference is organised
then firm has to make arrangement of food of large audience in such condition many times
packaging problems increases wastage of food. This needs to be considered by the entity and it
has to make strategies for dealing with such problems.
3

Administration problems
When an event is organised by business unit then it has to ensure booking is done in
proper manner and utilisation of space is accurate. But many times firm fails to make proper
arrangements of space, this thing affect overall conference and its success. As if there is
adequate arrangement of table chairs and guests are finding difficulty in seating in place then
they might feel irritated which may make them negative towards the business(Dowson and
Bassett, 2015).
Legal issues
It is the major operational problem due to legal boundaries Service On A Plate company
may get fail to manage the entire event successfully. Company has to make arrangement
according to health and safety act, guidelines of HACCP etc. If rules get changed then firm will
have to make modification in practices accordingly. All these things may create pressure of the
managers and individual may get fail to manage entire conference in effective manner. Hygiene
regulations highlight the necessary material and arrangement that need to be done by catering
firm but it is difficult to implement each guidelines.
Cultural issues
Many people from different culture and religion attend conference, hence sometimes
language create problem for the Service On A Plate. In such condition it becomes very difficult
for the Service On A Plate to manage that conference effectively. It has to ensure that all involve
people get engaged and they actively participate in the conference. Hence culture is another
element that create issue for business unit in effective conference management(Calafiura and
et.al., 2015).
2.2 Performance and quality review techniques
Conference and banqueting events are required to use quality review techniques in order to
measure overall performance of the event. These tools are helpful in analysing the issues in
arrangement so that next program can be organised by considering these elements.
 Profit realisation: Service On A Plate company gets funds from the organisers to
organise particular event. It has to ensure effective allocation of fund so that it can
generate necessary
4

 y revenues. There should be adequate facilities of food, entertainment etc. After investing
in these elements if firm is generating profit that shows that performance of Service On
A Plate is great. Closed loop evaluation method: It is another evaluation method that measure the
quantity of output against the input materials. It is generally used by Service On A Plate
to minimise the errors and minimising gap between desired results and actual results. If
there is high gap between both then it shows that performance and quality of product is
not accurate but if results are good that means overall quality of products of Service On
A Plate is up to the mark(Calafiura and et.al., 2015).
Guest evaluation: It is another technique that involve views of guests or clients in order to
measure performance of organisation. If guests are giving positive reviews for the company that
shows that enterprise is doing good but if people are not happy with the arrangement and
facilities of firm, then they will give negative views which will reflect that overall quality and
performance of the entity is not good. Guest evaluation is the tool in which involvement of
customers are done and they give their necessary opinion on company’s website or face to face
which reflects the overall working efficiency of the organisation.
TASK 2
3.1 suitability of a range of food production systems and styles and food and beverage service
style for a given conference or banquet
In the conference and banqueting industry food production systems and food production
styles are very important. Cook freeze, Cook-chill, vacuum packaging, modern parties system
and banquet, buffet presentation or stage in the food production process those are the necessary
things for the industry.(Yuan and et.al., 2017).
Cook freeze system – It can be defined as technique in which food is been ready and then
company refrigerates it to -18 degree Celsius. In banqueting this type of food is been
refrigerated for about 8 weeks before being served. The service A plate company offers the best
way of delivering high quality food with maximum economic efficiency by cook freeze system.
This type of food is being prepared by raw food and also service of product which is final is
been done.
Cook-chill system – This type of system involves in preparing of food, packing it, deep
freezing and storing it. In banqueting industry, this system helps in preparation of food for
5

longer time. In this food can be preserved for more longer time. This extended life comes from
the control of time and temperature. The purchasing, control, storage and preparation of raw
materials to be used in the cook-chill process and it is also suitable as the requirement in this
process is also same as cook freeze system. (Nazri and et.al., 2018).
Buffet presentation – In this type of service, users needs to take dish by themselves from a
whole quantity of food. The food which is been kept on buffet needs to be presentable. By
proper presentation In the Service On A Plate customers collect a plate from one end of the table
and move along. In this system both hot and cold food is being served on buffet. It is the easiest
process that can be used by catering services at food is being served through self-service and it
also reduces workload of people who are engaged in this business.
Full silver service: It is the service style in which Service On A Plate company serve food in
silver plates. This looks amazing and people feel happy in eating in such kind of utensils. It is
suitable as it increases quality and richness (Ololo, Dieke and Eze-Uzomaka, 2018).
3.2 Factors to consider when organising an off-site conference or banquet
Staff utilisation: The event industry needs to effectively utilise staff so that they can
reduce operational cost and also can provide appropriate services to their consumers. This can
also help them in making effective utilisation of resources. So staff utilisation so necessary for
employees efficiency. That utilisation method attempts to maximize the efficiency and work load
of the Service On A Plate staff. Company has to give clear role to each employees when event is
going to be organised in off side location, it will help in minimising chances of errors and all
staff will perform their work effectively
Hazard analysis and critical control points – When conference of event is going to be
organised in off side location then it is essential to take care of hygiene factor. Company has to
follow principles of HACCP. the HACCP system used at all stages of a food chain, from food
production and preparation processes including packaging, distribution. HACCP system focused
only on the health safety issues of a product and not the quality of the product. The conference
and banqueting industry is applied HACCP increasingly. The goal in applying HACCP
principles in banqueting service to take purposeful action to ensure safe food. There are three
type of food hazards in banqueting food services: biological, chemical and physical. There are
some key stage for HACCP on food safety management system apply in banqueting
6

industry(Pereira and et.al., 2018). First identify the hazards then divide into two parts first is
determination of critical control points and second Is establish the critical limits.
Transport – the transportation sector is vital to the success of the off site conference or
banqueting industry. In off site conferences the Service On A Plate has to choose the right venue
and make sure that the event space has the amenities that guests need and access to indoor
restrooms, picnic tables and nearby parking lots and mainly transportation like taxies, cabs and
buses etc.
Entertainment.- The industry continues to evolve in-room entertainment technology. The high
speed internet access to the guests are the important factor in entertainment techniques. Hd
television, video on demand, wi-fi, interactive TV system and video games for children etc
provide to the guests by the Service On A Plate so that they take more interest in event and stay
in off side conference for longer duration(Chen and Rabhi, 2016).
3.3 Analyse the key menu planning consideration for conference and banqueting events.
There are various elements that is required to be considered by service A plate company at
the time of menu planning:
 Legal requirements – hospitality law is a legal and social practice related to the
treatment of guests. The concept of legal liability, hospitality laws are intended to protect
both hosts and guests against injury, whether accidental or intentional. Lawsuits and
negative press are detrimental to any industry but particular for companies that rely on
their reputations such as in the Service On A Plate company. Legal issues can include
discrimination, unfair pay practices, workplace safety and retaliation for having protested
unsafe working conditions. Service A plate firm has to ensure that it follows hygiene
regulation and food preparation etc. all kind of regulation. This will help in minimising
complex situations at workplace(Savita, Muniandy and Mathiyazhagan, 2018).
 Budget: It is considered as another important factor that must be considered by the firm
while menu planning. Service A plate firm has to ensure that it involve items as per the
suitability of amount. Fund allocation must be done properly so that effective and
attractive menu can be designed. If this element is not taken into consideration them
company will not be able to organise a successful event of conference.
 Needs of consumers: It is essential to know what kind of consumers will take part in
event. Taste and preferences of attendees play significant role in menu designing.
7

Company has to involve items in meus as per the need of consumers, as if event is
organised for kids then they have to make arrangement of ice-creams, chocolates,
cookies etc. this will make it more amazing for children but if event is organised for old
age people then menu must have some less oily items(Nazri and et.al., 2018).
All these considerations help in designing a perfect menu in conference and raising
interest of participants.
4.1 Ergonomic consideration for conference
Ergonomics considerations can be defined as systematic process that helps in minimising
the risk factors. It is also known as adequate utilisation of space and skills so that risk of
managing conferences can be minimised significantly. There are various aspects that are
included in ergonomic consideration:
Environment quality
It is essential for Service On A Plate company to improve quality of atmosphere at the
conference place. It has to ensure that space is occupied in adequate manner, there should be
proper space for between each chair and table and other equipment’s. Furthermore, company
should make arrangements of heating, air- conditioning so that guests can seat in conference for
longer duration(Pereira and et.al., 2018).
Audio- visual consideration
It is another important aspect of ergonomics consideration, Service On A Plate company
has to ensure that it makes arrangements of special effects while giving presentation at stage.
Furthermore, lighting and sound system must be proper so that event can be impactful.
Managers of catering firm has to use computer disc presentation system so that in order to make
it more technical and effective. This may create positive image in the mind of viewers those who
are participating in event.
Space utilisation
Layout designing must be good, if there is adequate infrastructure and great utilisation of
space then people will feel so comfortable and organiser will prefer to organise next event in the
same place in future. Comfort of attendees must be on priority so that they stay till the end of
event(Jones, 2017).
8

CONCLUSION
From the above study it has been summarised that various types of events has been
organized by company. They have been engaged in providing catering services to various
consumers in their events. This has helped firm in growing and also increasing their market
share. And the key strategic and operational issues involved in the effective management of the
conference and banquet in UK. In this report is discussing the food production system and styles
and food beverage service by Cook freeze, Cook-chill, buffet presentation or stage in the food
production process and also consider an off-site conference or banquet of Service On A Plate
company.
9

REFERENCES
Books and Journals
Calafiura, P. and et.al., 2015. The ATLAS Event Service: A new approach to event processing.
In Journal of Physics: Conference Series(Vol. 664, No. 6, p. 062065). IOP Publishing.
Chen, W. and Rabhi, F. A., 2016. Enabling user-driven rule management in event data
analysis. Information Systems Frontiers. 18(3). pp.511-528.
Dowson, R. and Bassett, D., 2015. Event planning and management: A practical handbook for
PR and events professionals. Kogan Page Publishers.
Hamm, S., Frew, E. and Lade, C., 2018. Hybrid and Virtual Conferencing Modes Versus
Traditional Face-to-Face Conference Delivery: A Conference Industry Perspective. Event
Management. 22(5). pp.717-733.
Jones, M. L., 2017. Sustainable event management: A practical guide. Routledge.
Nazri, N. J. Z. and et.al., 2018. The Development of Muslim-Friendly Event Management
Standards in Malaysia for Establishment of Malaysian Shariah Index Compliance.
In Proceedings of the 3rd International Halal Conference (INHAC 2016) (pp. 191-200).
Springer, Singapore.
Ololo, N. G., Dieke, P. U. C. and Eze-Uzomaka, P. I., 2018. Collaboration and sensitisation as
strategies for community involvement in Nigeria’s event tourism development: The Abia
State Example. Collaboration & Co-creation Opportunities in Tourism. pp.135.
Olson, E. D. and Brown, E., 2018. Perceptions of students in an event management program of
annotation systems and their influence on student learning. Journal of Hospitality &
Tourism Education. 30(2). pp.118-126.
Ożadowicz, A. and Grela, J., 2016, June. An event-driven building energy management system
enabling active demand side management. In 2016 second international conference on
event-based control, communication, and signal processing (EBCCSP) (pp. 1-8). IEEE.
Pereira, T. F. and et.al., 2018, December. Methodology for the management of discrete event
simulation projects based on PMBOK®: action research in a high-tech company.
In Proceedings of the 2018 Winter Simulation Conference (pp. 4002-4013). IEEE Press.
Savita, K. S., Muniandy, M. and Mathiyazhagan, K., 2018, August. Smart Event Management
Waste Bin. In 2018 4th International Conference on Computer and Information Sciences
(ICCOINS) (pp. 1-6). IEEE.
10

Sealy, W., 2018. Vocationalizing Event Management Degrees. Event Management. 22(3).
pp.469-482.
Yuan, H. W. and et.al., 2017, May. Event-triggered control based on observer for active queue
management. In 2017 29th Chinese Control And Decision Conference (CCDC) (pp. 1162-
1165). IEEE.
Online
An Introduction To The UK Event Industry In Numbers. 2019. [Online]. Available through <
https://www.eventbrite.co.uk/blog/academy/uk-event-industry-in-numbers-ds00/ >
.
11