HND Hospitality Management: Conference and Banqueting Report Analysis

This report provides a comprehensive overview of conference and banqueting management, starting with an introduction to the industry in the UK and its economic impact. It delves into the factors influencing the development of the conference and banqueting sector, including political, technologi...Read More

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Scope and size of banqueting and conference industry in UK..............................................3
1.2 Factors influencing the development of conference and banqueting industry......................4
2.1 Operational and strategic issues involved in management of banquet and conference........5
2.2 Performance and quality review techniques used by conference..........................................6
TASK 2 (Covered in PPT)...............................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
The conference and banqueting is a major part of hospitality industry. It can be defined as
the study and organizing of different types of events like charity events, outdoor events,
exhibitions, musical events and concerts, celebrations, seminars, ceremonies and many other
such related events. The present case study is on the company Service on a Plate. The report will
start by discussing the scope and size of business of conference and banqueting industry in
United Kingdom. Further it will outline some different factors which might impact and influence
the working and development of banqueting industry (Cabitza, Cerroni and Simone, 2014).
Next it will highlight some operational and strategic issues which affects the effective
management of banquet and conference. Further the report will demonstrate some performance
and quality review techniques used in improving the quality of conference. Next it will discuss
some suitability of food production system and styles along with food and beverage service
styles. Next it will highlight some consideration that are to be taken care of at time of off- site
conference along with a discussion on some menu planning consideration for banqueting and
conference events. At last the report will outline some ergonomic consideration to be considered
for banquet or conference.
TASK 1
1.1 Scope and size of banqueting and conference industry in UK
Conference and banqueting can be defined as organizing and managing different events
and programs such as small gatherings, wedding, parties, ceremonies, seminars, family events
and many other such relating events. The event and banqueting industry is a major sector
comprising the growth of UK economy. The total worth of the conference and banqueting and
event industry to the UK economy is £42.3 billion. There are around 25,000 businesses included
in the event sector and these business creates almost 570,000 jobs for the residents of country.
With the help of this conference and banqueting industry approximately 1.3 million business
events are held annually in UK (An Introduction to the UK Event Industry in numbers, 2019).
There are many types of events held by conference and banqueting sector like meetings and
conferences, performance improvement events by companies, festivals and cultural events,
sporting events, exhibitions and trade fairs, music events, corporate events and corporate
hospitality events and many more such type of events.

1.2 Factors influencing the development of conference and banqueting industry
There are many factors which affects the working and development of conference and
banqueting industry (Durodola, Iroham and Sanni, 2014). Some of various types of factors are as
follows-
Political- any change in the political sector has a great impact on the conference and
banqueting sector of the country. Mostly all the policies are made by the government and
politicians of the country so the conference and banqueting needs to maintain good relation with
politicians and government bodies. Instability in government sector also poses a problem as if
there is any change in government then the new government changes all the rules and regulations
and makes a new one.
Technological- in the modern era there is a lot of technological advancement for every
industry. This is also beneficial for banqueting and conference industry. This is because of the
reason that implementation of any technology boost and increases the performance of the
conference or banquet. Like for example, many companies under the conference and banqueting
industry has gone for online booking. This technology helps the consumers in making a pre
booking for the event which they want to organize. This attracts many new consumers as the
companies are using the latest techniques.
Legal- as the conference and banqueting operates in many countries so it has to follow
the rules and regulations and laws of may countries. As the industry deals with people and
arranging for their events so conference and banqueting needs to follow health and safety law
very efficiently. For the effective working of business it needs to follow the laws.
Social- since the standard of living of people have increased much, so they like to capture
all the special moments of their life. Because of this reason they wish to celebrate all the special
events in form of ceremonies and parties and for this they approach to conference and
banqueting. This is because of the reason that conference and banqueting helps the consumers in
arranging for all the desired ceremonies and events as per the requirements of the consumers.
Environmental- the environmental factors also affects the conferencing and banqueting
because of the changes in the environment and climate. For example, heavy rainfall may delays
the arrangements and events organized and managed by conference and banqueting sector (Li,
Jin and Shi, 2018). Also, the industry face difficulty in transportation of items because there may
be heavy rain, landslide in the way and many more environmental issues.

2.1 Operational and strategic issues involved in management of banquet and conference
For running and managing a conference or a banqueting it is very necessary to have an
efficient management within the company (Fast, de Boer and Rowson, 2017). It is essential to
have an effective and efficient management because of the reason that if the management of the
conference will not be good then no one will come to the place again as they will not be satisfied
with the performance of conference or banqueting. As the work of conference and banqueting is
totally related with human so there might be many types of problems in proper management of
conference and banqueting. So there can be majorly two types of issues which can lead to
ineffective management which are operational and strategic issues.
The operational issues are the problems which arises due to problem in the production
process of the food or any other process used by Service on a Plate which may lead to effective
management. In contrast, strategic issues are the factors which occurs due to wrong or faulty
strategy used by Service on a plate company. Some issues operational or strategic which leads to
effective management are as follows-
Function sheets- it is good method of effective management. Under this all the functions
are recorded and with that who will perform those functions is also mentioned. With this
recording it is very clear that which employees will perform which task of conference and
banqueting. With this description everybody is clear that which task is to be performed by whom
in advance so there is no duplication of work or the wok being done wrong.
Health and Safety legislation- also the conference and banqueting deals with humans
and their food so it is very necessary and essential for Service on a Plate to comply with all the
requirement and necessities of health and safety act and also must follow the guidance relating to
the hygiene and all the food composition guidelines.
Marketing consideration- for an effective management it is very necessary to consider
the market before doing anything. For example if the conference does its marketing relating to
the wedding season and if the season is of no wedding then it will be a waste of time and money.
So this will lead to mismanagement of things because all the things were arranged keeping in
mind the wedding season which is not prevalent at that time. So the conference before staring
anything should first study the market and then do anything (Epuran, Ivasciuc and Micu, 2015).
Religious and cultural guidelines- this is another reason which should be taken care of
for an effective management of conference and banqueting. This is because of the reason that if

the conference or banqueting is organizing an event for Bengali culture and does decoration
relating to Punjabi then there will be mismanagement. So before organizing any event the
company must ensure the background of the customers (Ling, Quah and Goh).
2.2 Performance and quality review techniques used by conference
Just running a business is not enough it is also necessary that the company reviews its
performance from time- to- time to ensure that whether the company is earning profit and
growing or not. Similarly, it is also necessary for Service on a Plate to review its performance
timely. For this there are many techniques and tools available with help of which a company can
measure its performance and ensure that whether the company is growing or not. Some
techniques available with Service on a Plate are discussed in the adjoining points-
Profit realization method- this is a type of method within which the company that is
Service on a Plate calculates its yearly profits by deducting all the direct and indirect expenses
from the total income earned during a financial year. Also, this profit can be compared with its
competitors also to see the competitor is earning how much profit and how much the competitor
is ahead the company. Also, the profit helps the company in also comparing its own performance
with its own past performance to check that how much it has grown since it started its business.
Client and guest evaluation method- this is another method which can be used by
Service on a Plate in reviewing the performance of the company. This will help the company in
reviewing its performance in terms of guest and client who visited the conference and banqueting
in a year. This data is compared with that of the competitors and also with the previous year data.
This is done in order to calculate the total number of guest who visited Service on a Plate in
current year as compared to the previous year. If the number of guest is more in current year then
it means that the company has grown and if the current years guest is less than it means that
company didn't perform well in current year.
TASK 2 (Covered in PPT)
CONCLUSION
By the end of the study it was concluded that in the modern era the conference and
banqueting plays a crucial role in arranging events and meetings for businesses and for personal.
With the help of the report it was concluded that conference and banqueting is a major
contributor in the growth of the economy of United Kingdom. Also, with the help of the study it
was concluded that there many factors such as socio- cultural, technological, political and many

other factors which affects the working of conference or banqueting. Further the report discussed
the strategic and operational issues which impacts the effective management of the conference.
Moreover, it demonstrated some performance and quality review tools and techniques
used by company. Further it highlighted different types of food production system and styles like
vacuum packing, prepared food, silver service, family service. Next it discussed some
consideration which are to be taken care of for off site conference such as equipment
requirement and transportation. Next it demonstrated some considerations for menu planning like
customer needs and composition guidelines. At last the report highlighted some ergonomic
considerations like quality of environment, space utilization technique and audio visual
instruments.

REFERENCES
Books and journals
Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event industry:
A case of Malaysia. MOJEM: Malaysian Online Journal of Educational
Management. 3(1). pp.1-17.
Cabitza, F., Cerroni, A. and Simone, C., 2014, May. Knowledge artifacts within knowing
communities to foster collective knowledge. In Proceedings of the 2014 International
Working Conference on Advanced Visual Interfaces (pp. 391-394). ACM.
Charoensuk, S., Wongsurawat, W. and Khang, D.B., 2014. Business-IT Alignment: A practical
research approach. The Journal of High Technology Management Research. 25(2).
pp.132-147.
Durodola, O.D., Iroham, C.O. and Sanni, A.O., 2014. Assessment Of Features Of Support
Services ln~ South-Western Nigerian Hotels. Construction Research Journal. 3(1).
pp.69-86.
Epuran, G., Ivasciuc, I.S. and Micu, A., 2015. From 4P's to 4 E's–How to Avoid the Risk of
Unbalancing the Marketing Mix in Today Hotel Businesses. Economics and Applied
Informatics. (2). pp.77-85.
Fast, J., de Boer, E. and Rowson, B., 2017. The influence of the importance of event factors on
meeting planner satisfaction: A case study of a theme park event business. Research in
Hospitality Management. 7(1). pp.27-38.
Gerritse, D., Bergsma, F. and Groen, B.H., 2014. Exploration of added value concepts in
facilities management practice: learning from financial institutes. International Journal
of Facilities Management: advancing knowledge in facilities management, European
Facility Management Network (EuroFM), pp.52-63.
Gruenfeldova, J., Domijan, K. and Walsh, C., 2019. A study of food safety knowledge, practice
and training among food handlers in Ireland. Food Control. 105. pp.131-140.
Hejase, H.J., Hamdar, B. and Maraouch, F., 2014. Hospitality management curriculum and
potential market competencies: an assessment of the compatibility of AUST graduates
with that of the Lebanese hospitality job market. Journal of Scientific Research &
Reports. 3(9). pp.1232-1270.
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.
Li, K.X., Jin, M. and Shi, W., 2018. Tourism as an important impetus to promoting economic
growth: A critical review. Tourism management perspectives. 26. pp.135-142.
Ling, H.J., Quah, M. and Goh, J.C.L., To invest or not to invest in sustainability? Dilemma of a
small hotel.
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.

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/>