Effective Management of Banqueting and Conference Events in the UK

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Conference and Banqueting Management

Contents
Introduction......................................................................................................................................3
LO 1: Understand the nature of the conference and banqueting sector and the factors influencing
its development................................................................................................................................4
1.1Discuss the size and scope of the conference and banqueting industry in the UK.....................4
1.2. Analyse factors that have influenced its development.............................................................6
LO 2: Task 2 Understand key strategic and operational issues involved in the effective
management of banqueting and conference events.........................................................................6
2.1 Critically assess the key strategic and operational issues involved in the effective
management of given banqueting and conference...........................................................................6
2.2 Discuss performance and quality review techniques used by the conference and banqueting
industry............................................................................................................................................8
LO3.Understand food production and service systems with respect to the conference and banquet
sector................................................................................................................................................9
3.1 Evaluation of the suitability of a range of food production systems and styles along with the
food and beverage service styles for a proposed hospitality event:.................................................9
3.2 In order to organize an off-site banquet (or conference), discuss what key factors and issues
that are needed to be considered:...................................................................................................10
3.3 Analysis of the key menu planning consideration for the conference and banqueting events 10
LO 4: Brief interpretation of the ergonomic considerations in the organization of conference and
banqueting event............................................................................................................................12
4.1 Assessment of the ergonomic considerations for the mentioned conference and banquet......12
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Conclusion.....................................................................................................................................13
Reference.......................................................................................................................................14
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Introduction
This assignment is based on the hospitality industry focusing mainly on the Banqueting and
Conference Management. The assignment is based on the UK hospitality industry. The task is
divided into 4 basic parts. Task 1 is divided into 2 main parts the first one will describe the
various contributing factors that affect the development and growth of the catering industry in
London. The second part will throw some light on the scope and scale of this catering and
banquet industry (Marane et, al., 2013). Task 2 includes vital examples from a chosen hospitality
organization that will, in turn, describe its key operational and strategic issues that had a direct
effect on banquet and conferencing operations. An emphasis is also laid on describing the
importance of delivering quality service in this sector. It is important to note the various
performance and quality review techniques used by the concerned management. Task 3 involves
a short and effective briefing on the study of food production system along with its variety in
range and style. It will also focus on considering the planning part involved while setting up a
menu along with the requisite arrangement. Lastly here comes Task 4 which led to the
understanding of the ergonomic considerations in the organization of banqueting and
conferencing with proper citation and referencing (McCallaghan, 2015).
.
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LO 1: Understand the nature of the conference and banqueting sector and the factors
influencing its development
1.1Discuss the size and scope of the conference and banqueting industry in the UK
The hospitality industry is a vast industry that has a vast global expanse which includes almost
every event. UK hospitality industry is itself a vast one that exhibits large-scale exhibition and
conference centres in almost all the major cities. This, in turn, provides job opportunities along
with radical publicity which further helps in the meeting of financial need of the Conferences
and Banqueting industry. The scope of the Conferences and Banqueting industry in term of the
world scenario is depicted in the underlying chart. The inclusion of the country based chart must
exhibits certain qualities in term of capacity, operational expanse along with the duration of the
program not less than 3 years (Venske, 2018).
State Events in terms of meetings
(%)
Number of conducted
meetings
England 8.9 532
Northern Ireland 7.8 479
Scotland 6.4 329
Wales 5.7 245
Table 1: Ranking of states in terms of meeting size conducted in 2018
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(Source: Rogers and Bender, 2018).
The services that are provided by the Banqueting and Conferences companies include the
following:
 Banqueting along with the planning of décor and theme
 Conferencing
 Screening venues
 Theme based Concept development
 Marketing and advertising
As per the description, this sector is mainly divided in term of providing the Conferencing and
Banqueting facility. Banquet facility laid emphasis on the conduction of occasions and functions
focused mainly on family’s (Venske, 2018). Contrary, this includes activities based on
conducting official and formal events based on providing spaces and requisite facilities.
Therefore it will not be wrong to state that the scope of this sector is constantly increasing and
demanding in term of providing customized services and catering of food to the concerned
parties. The continuation aspect of this industry is high hence there will be a constant scope for
the fulfillment of the stakeholder's interest.
In spite of the similarity in term of scope and size certain major differences can be observed in
their nature of business:
Factors Conference Banqueting
Booking Short term booking facility Involves a long term booking
facility
Nature of activities Non-seasonal and requirement
base of the company
Based on the seasonal
requirements
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Number of staff
The lower number of Staff is
required (Davis et al.2018).
Higher staff number is
required
Purpose Mainly conducted for business
activities like official training
purposes.
Mainly conducted for personal
activities like
enjoyment purposes.
Accommodation There is a huge demand for
accommodation.
Less demand for
accommodation as no
accommodation required
Stress and emphasis More Stress on providing the
technology, tools and required
equipment.
Here the stress is on serving of
the beverage and food
(Andrews,2013).
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1.2. Analyse factors that have influenced its development
Hotels featuring conferencing and the banquet arrangements comprise of more than 45000 in the
United Kingdom with an average yearly income generation of more than 40 Billion pounds. That
comprises of hotels, take away, pubs, clubs, bars, restaurants, and motels, etc. and provide
employment to 1.6 million people. It is considered to be the third largest industry sector of the
UK in terms of infrastructure. It has a high contribution in term of national income and economic
growth (Guilding, 2014).
The factors that contributed to the development of this sector are as follows:
 The size determines the requirements and scope in the industry. Due to its large size, the
development can be carried out in an intensive level in the competitive market of the hospitality
industry in the UK.
 The availability of large numbers of commercially specified companies and industries on the
basis of which various events including seminars and conferences are to be organized.
 Due to rich cultural and historical backgrounds of the UK, it attracts a large number of global
tourists which in turn increase the availability of variety in term of banquet arrangements.
 Seasons play an important factor in the growth and development of the conferencing and the
banquet arrangements. Family functions are organized to celebrate an auspicious occasion that
includes functions, programs and events (Patiar, 2013).
 The demographic variations provide a good environment that contributes highly toward the
expanse of this industry.
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LO 2: Task 2 Understand key strategic and operational issues involved in the effective
management of banqueting and conference events.
2.1 Critically assess the key strategic and operational issues involved in the effective
management of given banqueting and conference
In order to maintain sustainable growth in this sector, it is required to plan the strategy and
reduce the operational issues effectively by concerned management. In the UK is the third largest
service-providing sector, it performs the important function in term national growth and income
generation. The certain key strategic and operational issue is identified that can pose a threat
toward the effective management and planning of the banqueting and conference events. They
are as follows:
 Standard operating procedures are practised in a strict way this, in turn, can lead to the rigidity in
the institutional framework.
 It is the duty of the banqueting and conference management company to cater to tasty food and
ensure the safety of the visiting tourist alongside the corporate guests. High standard
maintenance is the key to success in this sector (Guerrier, 2013).
 It’s the duty of the respective organizations to meet the expectations of the working employees in
the hospitality industry.
 The flexibility quotient of the respective organization in the hospitality sector can play an
important role in the success of the industry. It includes providing growth opportunities and
flexible working hours, etc.
 Staying in line with the given service level standards help in the gaining of sustainable growth
and attaining of company goodwill.
 Keeping in mind the global trends in terms of facilities and décor in relation to the various social
and cultural arrangements can act as a threat (Pantelidis, 2018).
 The process of recruiting the right people at the right place in accordance with the company
policy and requirement can act as a challenging factor.
 While working in this sector the organizers need to take care of the legal and statutory norms
towards the employees, land and the capital requirements.
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 The marketing factor plays an important role as it helps in the promotional of the respective
services and helps in the growth of the business
 Maintaining the stocks and inventories to provide the right kind of customization options as per
the demand of the clients.
 The benchmarking trends of providing the right kind of training and the developmental
opportunities to the employees so that they give the best of their efforts in the meeting the
expectations of national and international customers (Kaur, 2017).
 The setting up of the goals and objectives aiming towards the development of the service
alongside the achievement of business goals.
The necessity to manage the respective issues and to lead the company by reducing the above-
mentioned challenges helps the company in the hospitality sector to excel exceptionally. It
provides an apt tool to monitor the quality and the performance in terms of practices as per the
UK laws and regulations. It also provides efficient options in the meeting of the strategic,
operational, administrative, and marketing targets alongside the customer need and wants.
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2.2 Discuss performance and quality review techniques used by the conference and banqueting
industry
Besides all the above-mentioned factors of bypassing the challenges and providing the customers
with best of the experience, it is necessary for the UK based conference and banqueting industry
to take care of the employee performances (Najafi, 2019). Constant monitoring and
implementing an assessment program in the business infrastructure can be of great help. It will,
in turn, improve the performance index of the employees and will definitely contribute towards
the growth and attaining of the business goal that is to make profits. As it is a service based
industry it is the responsibility of the managers to look into it and take a note of it. It is because
of the service level that can make a company operating in this sector to be making a name and
emerge as a brand. The brand value equity will in turn influence the choices made by the
customers (Kotas, 2014). In terms of food catering at the events of WM College, the company
has to make necessary changes toward the employee mentality in providing the best quality of
food and the performance. Certain underlying factors contribute highly toward the various
techniques are discussed as under;
 Development of a tool that can constantly monitor and asses the performances of the employees.
It will involve taking reviews from the clients as well as the internal managers.
 Constant tracking and analyzing the number of customers that are attracted or deflected towards
the industry under the influence of the service quotient.
 In order to reduce the error related to the system and arrangements quotient on the employee part
that can affect the business use of certain effective models recommended by the renowned
scholars like those of Kaizen principles and Six Sigma can be inculcated in the business model
(Wood, 2018).
 Lastly, the most important factor that is the analysis based on the need for training on the
employee part can prove to be beneficial for the working process of the company.
All the above-mentioned factors will highly impact the service level of the employees in the
hospitality events at WM College. The event is a 2-day event that is to be held on the 15th of next
month. The duration of the event will be of 8 hours precisely from 10 AM in the morning till 6
PM in the evening at the FRC House. The total number of people in the program including the
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students and the teaching along with the support staffs will be 2190. The banquet and
conferencing management of FRC house should have to take care of the meeting that has to be
conducted in the conference room followed by the catering service for the lunch buffet with 12
different menus (Shahidi, 2015). That will include both veg and non-veg items. Beverages will
include the servicing of both hot and cold drinks during the conference and buffet.
The second day will include the organizing of a couple of dance programs along with a theme
based play at the auditorium which will again be followed by a lunch buffet and total occupancy
of 8-9 hours of both dining sector and auditorium. The total footfalls will include more than a
1500 people with a selected guest pass. The guest should be scrutinized by the applications of an
identity proof checking machine and installing of high-security services at the main gates as well
as the auditorium. The beverage section for the second day will consist of a select variant of hard
drinks and liquor.
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