Banquet Management Operations in Four Seasons Hotel London

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CONFERENCE AND BANQUETING
MANAGEMENT
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Contents
LIST OF FIGURES.......................................................................................................................3
INTRODUCTION........................................................................................................................3
TASK 1...................................................................................................................................... 4
1.1 EXAMINE THE GROWTH OF CONFERENCE AND BANQUETING SECTOR AND DISCUSS
ITS SCALE AND SCOPE IN THE UK.........................................................................................4
1.2 DISCUSS THE CAUSES OF MARKET GROWTH AND THE FACTORS THAT INFLUENCE ITS
DEVELOPMENT.....................................................................................................................6
TASK 2...................................................................................................................................... 8
2.1 ASSESS THE STRATEGIC AND OPERATIONAL ISSUES IN THE EFFECTIVE MANAGEMENT
OF BANQUET OR CONFERENCE OPERATIONS......................................................................8
2.2 SIGNIFICANCE OF DELIVERING QUALITY IN CONFERENCE AND BANQUET OPERATIONS
AND DISCUSS QUALITY AND PERFORMANCE REVIEW TECHNIQUES USED IN FOUR
SEASONS HOTEL LONDON..................................................................................................10
TASK 3.................................................................................................................................... 12
3.1 EVALUATE THE SUITABILITY OF RANGE OF FOOD PRODUCTION STYLES AND SYSTEMS
AND FOOD AND BEVERAGES STYLES ON THE BASIS OF THE PROPOSED HOSPITALITY
EVENT................................................................................................................................. 12
3.2 DISCUSS THE KEY FACTORS AND ISSUES TO BE CONSIDERED TO ORGANIZE AN OFF-
SITE CONFERENCE OR BANQUET........................................................................................14
3.3 ANALYZE THE KEY MENU PLANNING CONSIDERATIONS AND ITS LIMITATIONS USING
YOUR PROPOSED EVENT.................................................................................................... 15
TASK 4.................................................................................................................................... 16
4.1 ASSESS THE ERGONOMIC CONSIDERATIONS INCLUDING THE VENUE AND FACILITIES
USED FOR THE PROPOSED HOSPITALITY EVENT.................................................................16
CONCLUSION.......................................................................................................................... 17
REFERENCES........................................................................................................................... 18
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LIST OF FIGURES
Figure 1: BANQUET MANAGEMENT.........................................................................................5
Figure 2: EFFECTIVE BANQUET MANAGEMENT........................................................................8
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INTRODUCTION
Being the food and beverage manager of Four Seasons Hotel, London, the report is
conducted analysing the scale and scope of the conference and banqueting sector in the
London and discussing the factors that influence the growth and market development of the
industry. The report will focus on the strategic operations that affect the management and
operations of a conference or the banquet in Four Seasons Hotel London. The food and
beverage manager has to ensure the quality of service and operations by reviewing the
techniques used in the hotel. The report also described the food production system and
styles of services provided in the Four Seasons Hotel. The last part of the report is focused
on making a plan in order to organize a conference in and managing all the arrangements
that are to be done at the venue.
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TASK 1
1.1 EXAMINE THE GROWTH OF CONFERENCE AND BANQUETING SECTOR
AND DISCUSS ITS SCALE AND SCOPE IN THE UK
CONFERENCE: A conference is referred to a formal meeting of a group of individuals to
discuss a particular topic. The conference is conducted to plan an event that can be a
seminar or meeting that is going to be held in the future. The variety of conference varies
depending on the needs of the individual or the organization to conduct a particular event
(Park, et al. 2016). The conference involves the active participation of the team members
and technical support like projector, etc. so as to facilitate the meeting. The conferences
and meeting are held frequently in an organization to achieve effective management of
activities which result in the growth of the conference sector (Park, et al. 2016).
BANQUETING: Banqueting is an arrangement of space, food and beverages for celebrating
some special events that occur occasionally like success celebration parties, anniversary
parties, etc. the people attending the party are there to celebrate the event and enjoy the
food and beverages arranged for them. The event takes place for a few hours or a whole
day but the planning and booking of the venue is done months before the event has to take
place (Park, et al. 2016).
SCALE AND SCOPE OF BANQUETING AND CONFERENCE SECTOR IN THE UK:
According to the survey conducted by Business Visits and Event partnership, the scale and
scope of the banqueting and conference sector are determined as follows:
There are approx. 46000 hotels in the UK that are engaged in banquet and conference
operations and generate revenues of 40 billion pounds annually and also provide
employment to 1.6 million people (Sadd and Musikavanhu, 2018). There are various
facilities provided by the hotels that include bars, rooms, halls, party lawns, pubs, etc. there
are many business events conducted in the UK annually that totals up to 1.3 million.
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Figure 1: BANQUET MANAGEMENT
(Source: Chilli, 2017)
The banquet and conference management has a great scope of growth in the hospitality
sector because of the increase in a number of tourists in the country every year and the
rising occurrence of business and family events in reputed hotels such as the Four Seasons
Hotel in the UK (Sadd and Musikavanhu, 2018).
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1.2 DISCUSS THE CAUSES OF MARKET GROWTH AND THE FACTORS THAT
INFLUENCE ITS DEVELOPMENT
The increasing demand for conducting events, meetings, seminars and parties in order to
get together and celebrate has led to the growth of conference and banqueting sector (Ali,
2015). There are several factors that influence the development of this industry which can
be explained as follows:
Political: The political factor that comprises of environment laws, labour laws, tax policy,
political instability, etc. affects the functioning and management of h hospitality sector.
Organizations need to strictly follow the laws formulated by the government to avoid
penalties and government interventions (Ali, 2015). The government also provides subsidies
that help in the growth and development of the business.
Economical: The economic factors have a major impact on the growth of the business as
these factors such as interest rates, inflation, the income of consumers; exchange rates, etc.
control the operations of the business (Ali, 2015). The rise in price and interest may affect
the profitability of hotels like Four Seasons which might lead to losing customers that affects
the business adversely.
Social: the factors such as changing taste and preferences of the consumers, increasing
awareness of consumers toward health consciousness, culture and attitudes, etc. of the
consumers impact the operations of the business (Ali, 2015). The managers of the hotels
have to formulate new plans and procedures so as to adapt to the change in consumer
behaviour and increase their satisfaction.
Technological: The Four Seasons Hotel, London has a great impact on business due to the
advancement in technology. The managers need to update the details of the facilities
provided by the hotel on the company’s website as the consumers review the hotels online
before actually utilizing their facilities (Mak and Chang, 2019).
Environmental: The banquet and conference operations held by the managers in the Four
Seasons Hotel have to consider the protection of the natural environment and its resources
so as to avoid any wastage of food, water, electricity in order to achieve efficiency in
business (Mak and Chang, 2019).
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Legal: the legal factors include the laws made by the government regarding the protection
of the rights and interest of the consumers, employees and other shareholders of the
company. The Four Seasons Hotel must consider the satisfaction of employees and
consumers by providing them with a peaceful environment, securing their data and privacy,
treating everyone fairly, etc. to enhance business reputation (Mak and Chang, 2019).
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TASK 2
2.1 ASSESS THE STRATEGIC AND OPERATIONAL ISSUES IN THE EFFECTIVE
MANAGEMENT OF BANQUET OR CONFERENCE OPERATIONS
OPERATIONAL ISSUES
 Standard production: The operations manager must ensure quality standards of
food and procedures in order to safeguard the health and security of the employees,
customers, tourists, etc. The employees must be treated fairly and should be given a
friendly environment to work so as to increase their productivity and effectiveness
(Chibili, 2017). The production process must be monitored and controlled so as to
match the standards of the production.
 Maintaining records: The operations manager must record the details of the booking
such as a number of rooms booked on a particular date, etc. on a daily basis to avoid
mismanagement which results in confusions like overbooking or date clashes (Chibili,
2017).
 Pricing and promotion: An optimum pricing strategy must be adopted by the
managers which include the best features in the package at a reasonable cost so as
to attract more consumers for booking the hotel. The operations manager must
engage in using the most appropriate promotional tools and pricing strategy to
increase its customers and profitability (Chibili, 2017).
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Figure 2: EFFECTIVE BANQUET MANAGEMENT
(Source: Hwang and Chang, 2016)
STRATEGIC ISSUES
 Resource management: The effective management of banquet and conference
operations involves planning, directing and controlling the activities of the business
in order to achieve optimum utilization of all the resources such as finance, human
resource, raw materials, etc. (Hwang and Chang, 2016)
 Health and hygiene: the managers must strictly follow the Health and Safety Act to
ensure the protection of the consumers as well as the employees in order to
enhance their satisfaction which is the responsibility of the Four Seasons Hotel,
London. The hotel manager must ensure adequate quality of food is being served to
the customers and the food is made under hygienic environment by trained
professionals to achieve efficiency in the banquet operations (Hwang and Chang,
2016).
 Marketing decisions: the marketing mix decision can be referred to a strategic issue
which needs to be considered by the manager of the Four Seasons Hotel in planning
a particular banqueting or conference to ensure effective management of activities,
adequate segmentation, targeting and positioning and thus, achieving the desired
goals of the business (Hwang and Chang, 2016).
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2.2 SIGNIFICANCE OF DELIVERING QUALITY IN CONFERENCE AND BANQUET
OPERATIONS AND DISCUSS QUALITY AND PERFORMANCE REVIEW
TECHNIQUES USED IN FOUR SEASONS HOTEL LONDON
The performance and quality evaluation of banqueting and conference operations in the
Four Seasons Hotel helps the managers in monitoring the activities of the employees and
business and providing feedback, identifying deviations and taking actions in order to
improve the performance and attain efficiencies (Kearney, 2018). The techniques for
performance evaluation used in the Four Seasons Hotel are:
Customer feedback: The performance and quality of operations in the Four Seasons Hotel is
evaluated with the help of most effective method in which feedback is taken from the client
and guests after they experience the facilities provided by the hotel through email, website
feedback boxes, surveys, etc. in order to monitor the effectiveness of services provided to
the consumers to gain the satisfaction of consumers as it helps in building the reputation of
the business and achieving success (Kearney, 2018).
Total quality management: The managers of the hotel focus on improving the quality of
products and processes, enhancing the performance of the employees to ensure best
services are being provided to the consumers and their expectations are fulfilled effectively
so as to increase their satisfaction (Kearney, 2018).
Venue appraisal: the managers must provide the right venue to the customers considering
their needs and requirements. At the time of the conference, the managers must provide
room or hall to the guest depending on the number of guests whereas when family
functions are held in the hotel, the spacious hall must be allotted for the enjoyment of kids
and other members. The appropriate venue decides the effectiveness of banqueting and
conference operations (Faria et al. 2018).
Closed loop evaluation methods: It is a process used by the Four Seasons Hotel manager to
evaluate the performance by collecting or recording data from various sources in order to
improve the service quality for the customers. The process starts with the planning of
activities, setting targets, monitoring the performance, comparing it with set standards,
finding deviations and taking corrective measures for improvement (Faria et al. 2018).
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