Conference and Banqueting Management Analysis Report - HND Unit 13

This report provides a comprehensive overview of conference and banqueting management within the hospitality industry, focusing on the 'Service On A Plate' company. It begins by examining the size and scope of the conference and banqueting sectors in the UK, highlighting their significant profit-earning potential and rapid growth, while also identifying key factors influencing their development, including legal, political, environmental, technological, economic, and socio-cultural aspects. The report then delves into key strategies and operational issues essential for effective management, such as administration procedures, financial and legal considerations, marketing strategies, and function etiquette. Furthermore, it discusses performance and quality review techniques employed in the industry, including client evaluations and profit realization methods. The report concludes by emphasizing the importance of these elements for ensuring the success and sustainability of conference and banqueting operations, providing a detailed analysis relevant to students studying hospitality management.

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of content
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC1.1 Sizes and Scope of conference and Banqueting sectors in UK..................................3
AC1.2 Determining the factors that influencing its development..........................................4
AC2.1 Key strategies and Operational issue involved in the effective management.............5
AC2.2 Discussing performance and quality review techniques applied be Conference and
banqueting industry................................................................................................................7
TASK 2............................................................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
In context of hospitality industry, the conference and banqueting are considered to be the
3rd largest profits earning sectors in the world. These sectors are considered to be one of the most
the fastest growing concept and such hospitality industry and spending huge saving to implement
in better and innovative way (Albuquerque, 2018). Conference are usually designed according to
the needs and demands of the customers and the way they think to organize theretheir event in
that place. It is designed by keeping the business mind so that it enhances theretheir industry and
marketing in more appropriate manner. Present report is based on Conference and Banqueting
management and the mainly factors rounds around the 'Service On A plate' company.
This Rreport will include the nature of the conference and banqueting sectors including
its size and scope and the factors influencing its development. It also includes the key strategies
and operational issue which is used to make the conference and banqueting sectors effective.
Further these sectors includes the various perspectives in context of Food production and its
services styles to plan events. Lastly the report ends up with the ergonomic consideration in the
organization of conference and banqueting sectors.
TASK 1
AC1.1 Sizes and Scope of conference and Banqueting sectors in UK
Conference and banqueting are considered to be one of the most profits earning sectors
and as per the survey they cross £50 billion by organizing the events and managing the services
in better way. They are in demand even if there is no season for weddings or any other events.
Usually conferences are used by the business and company to organize their professional
meeting or any official seminar and banquet are used to organize any weeding function or
birthday parties or any occasional dinner (Haggai and Taylor, 2015). But if they are at successful
scale, they also face many issues and thus results in affecting their development which they
maintained for longer terms. Thus, the nature of organize the events in Banquet is relating to
enjoying the food and drinks and having a proper sitting facility with full AC room. The services
which are provided are also very frequent and the booking are also easier and the decoration can
be conducted according to the customer interests.
The nature of conference sectors are related to professional and official purpose. As
conference sectors is specially designed to discuss the important factors which the company

prefer to have some private places. Thus, it results in avoiding advances booking and also such
hall is specially designed with more technology and tool which is used by companies to conduct
their official meeting (McGuire, Polla and Heidl, 2017). Through this successful events, every
year they organize 1.5 billion meeting which are related to professional meets. Thus, the size of
these sectors is £55.9 billion in UK, and they are developed and enhanced around the scale.
According to the survey in 2018, 570000 people are engaged with this industry and it also results
in providing employment opportunity to their staff and employees to run their livelihood in
effective way.
AC1.2 Determining the factors that influencing its development.
There are various factors which influencing the development in Conference and
Banqueting industry in resultant of promoting success and increasing the growth rate of the
hospitality industry (Chevers, 2015). Such factors include:
11 Legal factor: The law related to health and safety are major aspect in managing the
conference and banqueting sectors. It includes proper safety kit is required for their
customers and staff to protect them at the time of facing hazardous substances. Thus,
health and safety law are initiated on every hospitality industry to follow such laws for
effective and smooth running of events. These factors is influenced in development In
positive aspect as there are less chances of causing injury to the person during the
working hours.11 Political factors: Sometimes various companies facesface strict government norms
regarding organizing the events and any other activities in such places which is near to
hospitals or old age homes where huge parking or any other social activities are
restricted (Wood, 2017). In such case it involves the government strict rules and
regulation which is to be legally bound on companies to follow it. It influences the
industry in positive aspect it only result In chances of growing in particular country.11 Environmental factors: Due to changes in climate and weather condition, sometimes
there results in cancellation of booking which affects the business and profits of the
industry and also it influences the development. As this industry is not majorly affected
by events, they can earn revenue by organizing dinner parties or any other business
conference. But heavy rains and other factors can influencesinfluence its development in
large scale.

11 Technological factors: The factors related to technology in these sectors is of online
booking and digital promotion. As usually customer feel more comfortable to book the
banquet or conference hall online but sometimes it results to non conformation of
booking which results in slow working of online sites (Bolton and et.al., 2018). Thus,
distracting the interest of customer through such services. They influence the industry in
respect of positive aspect and also it results in bringing new technology to protect the
data d security to the company information in wider ways.11 Economic factors: In these factors, rate of unemployment are extinguished and if this
industry is developed it provides more chances to employees to enhances their livelihood
in better way. Thus, the factors is affecting if there is lack of employees working, and
they are insufficient to carry the activities with limited employees in such case it affects
the growth rate of the country. They influence in negative aspect as it reduces the rate of
employments in case of no season to such industry.11 Socio – Cultural factors: In these factors it defines the change in taste and lifestyle of the
people and also they prefer food which are suggested by their dietician or organic food
(Heyes, Beard and Gehrels, 2015). They are affected in case of not fulfilling the needs
and demands of the customers and also they serve the foods in not non-authentic way.
Thus influences the interest of the customers and also distract from such services which
are offering in the events.
AC2.1 Key strategic and Operational issues involved in the effective management.
There are many such issue and strategies which is faced by the Service On a plate
company to manage the events and organize them in effective way. Some of the operational
issues are :
Administration procedures :
It involves booking diary in which the details regarding the booking of the banquets and
conferences are mentioned. Proper scheduling of the bookings and date management could help
the management of Service On a Plate to tackle the operational issue mis- management of dates
and schedules more effectively (Lopes, 2016). Proper utilization of space is one of the issue
which needs to be considered by the managers of the event organizer through which it could
accommodate large number of people for the conferences and banquets.
Financial considerations :

Scarce financial resources are the operational issues for the company. The catering
company has to optimally utilize all its financial resources through which it can maximize its
returns. By providing the best quality services to the customers, the catering company would be
able to attract and retain the customers and would become the choice of target audience for
holding conferences and banquets. By formulating and implementing this strategy, the catering
business entity would be able to reach its desired and required profitability.
Legal considerations :
There are number of legal considerations which have to be taken care such as law relating
to licensing of the business. The catering company has to obtain license and renew it in every
specified time period for avoiding any legal disruptions in the operations. Further, it has take into
account the provisions of Health and Safety at Work Act 1974, which lay down the rules
regarding the safety and health of the employees at workplace. The act provides that it is duty of
every employer to ensure the safety of each of its employees at work and must make every
reasonable arrangement for the safety of its employees and other person who visits the
organization (Fortin, 2016) . Further, it also have to maintain the hygiene standards at work for
fulfilling the requirements of the Regulation (EC) No 852/2004, according to which the food
business are needed to implement all the processes and procedures for preventing the unsafe food
and maintain hygiene at the food processing area.
Marketing considerations :
Marketing of the services is one of the operational issue for the company regarding how
it can spread its brand awareness and attract large of customers. It is very essential for the
catering company to formulate the most optimum marketing strategy such as where to place the
services and products in the market such as positioning the services near to the airports, centre of
city etc., would help in increasing the demand for the company’s offering, effective marketing
mix which comprises of pricing strategies such as penetration pricing strategies for acquiring
larger market share, channel through which the communication regarding the information related
to services of Service On Plate will take place. The catering company could use the digital
marketing channels for spreading the brand awareness and for targeting large number of
customers.
Function etiquette and protocols :

The management faces problems in setting protocols for different aspects of the business
such as wedding, formal dinners, seating arrangements, designs in rooms etc. If these
arrangements are done in disciplined manner then it could significantly make the services of thee
catering company more attractive and could lead higher customer engagement. Etiquette and
protocols provides a discipline to the company in offering higher quality services to the
customers (Lee, Hallak and Sardeshmukh, 2016).
These are some of the operational issues which needs to be considered by the company
for enhancing the effectiveness of the catering company Service On Plate. Employment of these
strategies will enable the organization in enlarging its customer base and profitability.
AC2.2 Discuss performance and quality review techniques applied be Conference and
banqueting industry
The firms in the banqueting and conference industry applies different technique through
which they evaluate and measure their performance and review their quality of services. Some of
the techniques are as followed :
Client and guest evaluation procedures :
Catering company Service on Plate applies client and guest evaluation processes by the
way of taking feed-backs from the customers. The firms in the industry significantly relies on
this technique for assessing their performance regarding whether they have been able to satisfy
their customers or did they live up to the expectations of their customers. Useful suggestions are
derived from the customers’ feed-backs and flaws or strong areas of the services of the
companies are highlighted according to which the management of these companies take further
actions for improving their performances (5 Simple Steps to Analyzing Customer Feedback,
2016).
Profit realization :
Many of the catering and food & beverages organizations uses profit realization
technique for evaluating their performance and quality of the services. Higher the profits earned
by the companies, better it has performed and has lived up to the expectations of the customers
(Page and et.al., 2017). Also, it speaks about the quality of the services of the catering company
which is the reason why organization has been able to manage to earn higher profitability.
Closed Loop Evaluation methods :

It is a business intelligence procedure of assessing the impact of performance
effectiveness for the purpose of realigning the organizational objectives (Closed Loop Analysis,
2003). This technique is effective because data collection and its evaluation are done
simultaneously which allows the firms in attaining real time results.
TASK 2
(Enclosed in PPT)

CONCLUSION
From the above project report, it can be summarized that management of banquet and
conference is an essential activity of the catering and food and beverages company. In the report,
it was seen that Service on Plate which is a catering and event organizer has to take into
consideration various things while designing menu such as availability of financial resources, its
feasibility, preferences and needs of the guests, etc. It was observed in the report that different
catering companies uses various performance and quality review techniques for assessing their
performances such as closed loop methods, profit realization and feed-backs from the customers.

REFERENCES
Books and journals
Albuquerque, T. P. D., 2018. Strategic marketing on museum audience attraction–a comparative
study between Portugal and the UK (Doctoral dissertation).
Bolton, S. C. and et.al., 2018. A neglected pool of labour? Frontline service work and hotel
recruitment in Glasgow. European Management Review.
Chevers, D. A., 2015. Evaluating the impact of ICT usage on the performance of Jamaican
hotels: A conceptual perspective. Journal of Tourism and Hospitality Management. 3(1-2).
pp.22-31.
Haggai, C. O. and Taylor, S., 2015. Managers’ perceptions of critical success factors in hotels:
the case of Moat House Hotel-Glasgow (Doctoral dissertation).
Heyes, A., Beard, C. and Gehrels, S., 2015. Can a luxury hotel compete without a spa facility?–
Opinions from senior managers of London’s luxury hotels. Research in Hospitality
Management. 5(1). pp.93-97.
McGuire, D., Polla, G. and Heidl, B., 2017. Unlocking hospitality managers career transitions
through applying Schein’s career anchors theory. European Journal of Training and
Development. 41(7). pp.578-592.
Wood, R. C. ed., 2017. Hotel Accommodation Management. Routledge.
Page, S.J and et.al., 2017. Case study: Wellness, tourism and small business development in a
UK coastal resort: Public engagement in practice. Tourism Management. 60. pp.466-477.
Lee, C., Hallak, R. and Sardeshmukh, S. R., 2016. Innovation, entrepreneurship, and restaurant
performance: A higher-order structural model. Tourism Management. 53. pp.215-228.
Fortin, N.D., 2016. Food regulation: law, science, policy, and practice. John Wiley & Sons.
Lopes, M., 2016. The hospitality industry (Doctoral dissertation).
Online
5 Simple Steps to Analyzing Customer Feedback. 2016. [Online]. Available through
<https://blog.cvent.com/events/feedback-surveys/5-simple-steps-analyzing-customer-
feedback/>
Closed Loop Analysis.2003. [Online]. Available through
<http://www.damanconsulting.com/company/articles/portcla.htm>
Conference and banqueting management–Assignment Example. 2019. [Online]. Available
through: <https://studentshare.org/miscellaneous/1647336-conference-and-banqueting-
manageme>.