Effective Management of Conference and Banqueting Events

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CONFERENCE BANQUETING
MANAGEMENT
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Table of Contents
Introduction................................................................................................................................2
LO1 Understand the nature of the conference and banqueting sector and the factors
influencing its development.......................................................................................................3
1.1 Discuss the size and scope of the conference and banqueting industry in the UK..........3
1.2 Analyse factors that have influenced its development.....................................................3
LO2 Understand the key strategic and operational issues involved in the effective
management of conference and banqueting events....................................................................4
2.1 Critically assess the key strategic and operational issue involved in the effective
management of a given conference or banquet......................................................................4
2.2 Discuss performance and quality review techniques used by the conference and
banqueting industry................................................................................................................4
LO3 Understand food production and service systems..............................................................5
3.1 Evaluate the suitability of a range of food production systems and styles and food and
beverage service style for a given conference or banquet......................................................5
3.2 Discuss factors to consider when organizing an off-site conference or banquet.............6
3.3 Analyse the key menu planning considerations for conference and banqueting events. .6
LO4 Understand the ergonomic considerations in the organisation of conference and
banqueting event........................................................................................................................7
4.1 Assess the ergonomic considerations for a given conference and banquet.....................7
Conclusion..................................................................................................................................9
Reference List..........................................................................................................................11
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Introduction
In the United Kingdom, the conference and banqueting system, which deals with event
management and is seen to form a part of hotels is seen to be experiencing an immense
growth. The event departments in the hotel are referred to as the conference and banqueting
department. More than 12500 banquet as well as conference managers are seen to be
employed throughout the United Kingdom. This specific sector consists of several specialized
companies of event management, business centres, contract, leisure facilities, hotels, pubs as
well as restaurants (Raturi et al., 2017). In this assignment, the nature of the conference and
banqueting sector and the factors influencing its development and the factors that have
influenced its development will be discussed. Besides, the key strategic and operational issue
involved in the effective management of a given conference or banquet will be critically
assessed. Moreover, performance and quality review techniques used by the conference and
banqueting industry in UK will be highlighted as well. A detailed insight into the suitability
of a range of food production systems and styles and food and beverage service style of Hotel
Hilton and Restaurant Gordon Ramsay will be provided. Factors to consider when
organizing an off-site conference or banquet will be analyzed as well. Lastly, the ergonomic
considerations in the banquet event of Hotel Vineyard and Restaurant Gordon Ramsay, which
are located in the United Kingdom, will be discussed in this assignment as well.
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LO1 Understand the nature of the conference and banqueting sector and the factors
influencing its development
1.1 Discuss the size and scope of the conference and banqueting industry in the UK
1.2 Analyse factors that have influenced its development
Refer to PPT
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LO2 Understand the key strategic and operational issues involved in the effective
management of conference and banqueting events
2.1 Critically assess the key strategic and operational issue involved in the effective
management of a given conference or banquet
2.2 Discuss performance and quality review techniques used by the conference and
banqueting industry
Refer to PPT
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LO3 Understand food production and service systems
3.1 Evaluate the suitability of a range of food production systems and styles and food
and beverage service style for a given conference or banquet
The Vineyard Hotels is known as a 5 star restaurant as well as hotel, which is located near
Newbery, which is in Berkshire, United Kingdom (vineyard.co.za., 2018). Restaurant Gordon
Ramsay is known as the three Michelin Star restaurants, which is located at Royal Hospital
Road in London and is owned as well as operated by Gordon Ramsay
(gordonramsayrestaurants.com. 2018). In this section, the suitability of a range of food
production systems and styles and food and beverage service style of the Vineyard Hotel as
well Restaurant Gordon Ramsay will be discussed.
In the conference and banqueting industry, a crucial role is played by the food services. It is
dependent on the size as well as the type of the hotel as well as the restaurant in accordance
with which, people are provided with several amenities and facilities. The type of service is
largely dependent on the size as well as level of the management. In terms of Vineyard Hotel
as well as Restaurant Gordon Ramsay, several types of food services are provided to the
customers. Several types of food services are offered by Hotel Vineyard including A-La-
Carte, Buffet Menu services, catering services as well as room services.
The food production system consists of three parts including:
Input: This consists of several ingredients, material, machinery as well as items entering the
system.
Process: This consists of several things going to the input processes, which then transforms
into outputs.
Outputs: This consists of the finished food product involving factors like processes as well
as infrastructures involved in the food arrangement’ making (McLoone et al., 2016).
In terms of restaurant Gordon Ramsay several food services are provided to the customers,
which are as follows:
Fine Dining: The restaurant provides fine dining service. Highly skilled as well as talented
manpower both at the front support system and at the back end is required for this form of
system related to food production.
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Catering for a larger segment or group of audiences: This service is provided by the
restaurant for catering to the needs of several customers as well as guests.
In terms of food both fast food as well as ethnic foods is provided. The hotel as well as the
restaurant produce food as well as offer them to the people based on their requirements. The
deigning of the menu is done in accordance with the type if people, the negotiated price as
well as various types of menu items.
In case of buffet, breakfast, lunch as well as dinner menu is formed consisting of 3 vegetarian
as well as non-vegetarian items. In terms of beverages, various types of juices as well as soft
drinks are provided along with four types of liquor.
3.2 Discuss factors to consider when organizing an off-site conference or banquet.
Several factors have to be kept in mind while organizing an off-site conference or banquet.
Location
The first crucial factor, which is needed to be kept in mind, is related to decision of choosing
a suitable venue. Selecting a suitable venue will be beneficial for open as well as
uninterrupted speeches, conversation and presentation along with privacy. Moreover, it is
necessary to look for a venue offering internet access as well as audio and visual equipment
(Palomares et al. 2016).
The Menu
This is a crucial area where a successful organization of an off-site conference or banquet
events pays off. While holding an off-site conference or banquet, controlling food costs
seems to be difficult. Devising a light as well as focused menu seems to be highly significant
since it offers food of limited choice or tasty as well as meet all the budgetary concerns.
While deciding about the menu several factors are needed to be considered including
appropriate storage, food hygiene, minimum wastage as well as quality of the raw materials
(Swift and Zhao, 2016).
3.3 Analyse the key menu planning considerations for conference and banqueting events
The considerations for the key menu planning for conference and banquet are as follows:
 Recent trends
 The customers
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 Requirements of the food
 Legislation for menu planning
 Nutritional Balance
 Flexibility
 Ingredient Balance
 Acquiring the license which necessary for offering liquor
Discussing with the event’s host is highly recommended in order to come up with the
planning of the best menu (Palomares et al. 2016).
LO4 Understand the ergonomic considerations in the organisation of conference and
banqueting event
4.1 Assess the ergonomic considerations for a given conference and banquet
This part of the assessment will be carried out based on the ergonomic considerations in the
organization of conference and banqueting event. In this regard, this can be seen that the
report is developed by considering both the hotel and restaurant. The visited hotel based on
which the report is carried out is hotel Vineyard and the visited restaurant was Gordon
Ramsay.
Techniques of space utilization techniques
 Plans of seating
Various types of plans are arranged and applied for conference and banquet in the Hotel
Vineyard. In this regard, this was found that there are few very useful techniques, which are
used by both hotel Vineyard and restaurant Gordon Ramsay in United Kingdom. These
techniques are banquet style, seminar style along with theatre style. In addition, this can be
revel that in both the visited hotel and restaurant followed few aspects in which, these
techniques are depended. Based on the opinion of Mohanty et al. (2018), these techniques are
program category, preference of events holders and the capacity of space. This were found
after making the plan of seating that corporate leaders of those hotel and restaurant are
followed the plan in which they can utilize the space more properly.
 Comfort
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Enough space is always beneficial for the participants to feel comfortable and that prevent the
conference hall to become a hazard place.
 Type of event
Apart from that this can be found that there are few events, which can be useful to utilize the
space properly and mainly stage and plans for seating of participants can be considered as the
prime events.
 Computer aided design package
All the plans and designs are made by the computer in both The hotel Vineyard and the
restaurant Gordon Ramsay. Based on the opinion of Halder et al. (2017), space area can be
possible to calculate with the assistance of computer and this is utilized by both The hotel
Vineyard and the restaurant Gordon Ramsay. Computer generally carries out the design
based on the number of participants, which can be beneficial to fulfil the demand of clients
along with good quality.
Quality of environment
 Heating
In this regarding this was found that both The hotel Vineyard and the restaurant Gordon
Ramsay are considered the temperature. As stated by Moussavi et al. (2016), there
temperature can be considered as well controlled and from overheating the space can be
mentioned as free from the excessive heating.
 Ventilation
There are ventilation in both The hotel Vineyard and the restaurant Gordon Ramsay and the
corporate leaders are prioritized on this. They think that air should be entered in the
conference hall and this is necessary for sufficient oxygen in the hall.
 Air conditioning
As stated by Moussavi et al. (2016), air conditioner is one of the common electronic devices
in the present time and this was found that there are air-conditions in both The hotel Vineyard
and the restaurant Gordon Ramsay. Apart from air-condition, it was found that heating
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systems and cooling systems are utilized by both The hotel Vineyard and the restaurant
Gordon Ramsay.
 Occupancy of the maximum and minimum floor
In this regard, this can be revealed that both The hotel Vineyard and the restaurant Gordon
Ramsay are considered first the number of participants and they decided the number is
maximum or minimum.
Audio-Visual
 Lighting
This can be seen that attractive and good system of lighting can be very advantageous to
bring a good look in any event. In this regard, it was found that both The hotel Vineyard and
the restaurant Gordon Ramsay are belief in this. Both The hotel Vineyard and the restaurant
Gordon Ramsay are encompassed few things and those are lightning in the stage, lighting in
the upper side, lighting in the gate of entering along with the front door. As opined by Theis
et al. (2016), all of these are very much necessary for an event as well.
 Sound
Sound is one of the main aspects of event and this was found that both The hotel Vineyard
and the restaurant Gordon Ramsay are very much concern regarding this. As the event are
conducted with lots of people, proper sounds system need to be followed (Procci, 2017). Both
The hotel Vineyard and the restaurant Gordon Ramsay are utilized good system of sound in
this regard.
Conclusion
Above discussion concludes that numerous techniques of planning are required for a
successful establishment of an event. This involves information gathering, decision-making,
budget formulations, and licensing and law implementation, CPA (Critical Path Analysis) for
staffing along with health plus safety regulations. If these planning method are not tackled
efficiently by the conference and banqueting industry, the organizations hosting the event or
conference could face humiliation in the market. Air conditioner can be considered as one of
the common electronic devices in the current time and this was found that there are air-
conditions in both The hotel Vineyard and the restaurant Gordon Ramsay. Apart from the
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device air-condition, it was found that heating systems and cooling systems are utilized by
both The hotel Vineyard and the restaurant Gordon Ramsay.
From the discussion this can be analyzed that all the plans and designs are made by the
computer in both The hotel Vineyard and the restaurant Gordon Ramsay. Space area can be
possible to estimate with the aid of computer and this is utilized by both The hotel Vineyard
and the restaurant Gordon Ramsay. Computer generally makes the design based on the
number of participants, which can be beneficial to fulfil the demand of clients along with
good quality. This appraisal procedure includes various review techniques that are linked to
guests. It includes appraisal of the venue, profit realisation, guest and client examination
protocols and many others.
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Reference List
gordonramsayrestaurants.com (2018) available at:
https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/ [accessed on
17.06.2019].
Halder, P., Mahmud, T., Sarker, E., Karmaker, C., Kundu, S., Patel, S., Setiawan, A. and
Shah, K., 2017. Ergonomic considerations for designing truck drivers' seats: The case of
Bangladesh. Journal of occupational health, pp.16-0163.
McLoone, S., Li, K., Naeem, W. and Spurgeon, S., 2016, November. Greetings from the
conference chairs. In 2016 UKACC International Conference on Control, UKACC Control
2016 (Vol. 2016). IEEE.
Mohanty, P.P., Mahapatra, S.S. and Mohanty, A., 2018. A novel multi-attribute decision
making approach for selection of appropriate product conforming ergonomic considerations.
Operations Research Perspectives, 5, pp.82-93.
Moussavi, S.E., Mahdjoub, M. and Grunder, O., 2016. Reducing production cycle time by
ergonomic workforce scheduling. IFAC-PapersOnLine, 49(12), pp.419-424.
Palomares, L.A., Mukhopadhyay, T., Cox, M. and Garçon, N., 2016. Conference Program
(Vaccine Technology VI).
Procci, K., 2017. Ergonomic considerations of the gaming classroom. In Advances in Human
Factors, Business Management, Training and Education (pp. 667-675). Springer, Cham.
Raturi, A., Norton, J., Tomlinson, B., Blevis, E. and Dombrowski, L., 2017. Designing
sustainable food systems# foodCHI.
Swift, A. and Zhao, D., 2016, September. Conference banquet. In 2016 29th IEEE
International System-on-Chip Conference (SOCC) (pp. 1-2). IEEE.
Theis, S., Bröhl, C., Wille, M., Rasche, P., Mertens, A., Beauxis-Aussalet, E., Hardman, L.
and Schlick, C.M., 2016, July. Ergonomic considerations for the design and the evaluation of
uncertain data visualizations. In International Conference on Human Interface and the
Management of Information (pp. 191-202). Springer, Cham.
vineyard.co.za (2018) available at: https://www.vineyard.co.za/ [accessed on 17.06.2019].
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