Conference and Banqueting Sector Analysis: A UK Perspective

This report provides a comprehensive analysis of conference and banqueting management within the UK hospitality sector. It begins with an overview of the size and scope of the banqueting and conference sector, examining its contribution to the economy and employment. The report then delves into the factors influencing the development of this sector, including tourist attractions, environmental conditions, social trends, and legal regulations. Key strategic and operational issues faced by organizations, particularly in the context of "service on plate," are identified, along with a discussion of performance and quality review techniques. The report evaluates different food production systems and styles, addresses considerations for organizing offsite conferences, and outlines factors for menu planning. Ergonomic considerations for conferencing and banqueting are also assessed. The analysis includes a hypothetical conference event scenario, highlighting potential challenges and management strategies. The report emphasizes the importance of training, monitoring, and total quality management to ensure high-quality service and customer satisfaction. The report draws on various academic and industry sources to support its findings.

Conference and
banqueting management

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Developing the understanding about size and scope of banqueting and conference sector in
UK...............................................................................................................................................1
1.2 Addressing the factors influencing development of conferencing and event sector in
United Kingdom..........................................................................................................................2
2.1 Identification of key strategic as well as operational issues faced by service on plate
organisation in proper management of conference and banquet. ...............................................4
2.2 Analysing the performance and quality review technique implemented by conferencing
and Banqueting sector.................................................................................................................5
TASK 2............................................................................................................................................6
3.1 Evaluation of suitability of different food production system and styles............................6
3.2 Addressing the constituents required to be considered while organizing off site
conference. .................................................................................................................................7
3.3 Identification of the factors which need to be considered while preparing menu for
conference...................................................................................................................................8
4.1 Assessing the ergonomic considerations for conferencing or banqueting............................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Conference is basically a formal meeting which are sponsored by management in form
for sharing of important business information with stakeholders. Banqueting is basically a large
hall where the food arrangements are made for people who are attending the formal meeting.
Conference and banqueting management mainly includes planning, organizing, directing and
controlling the different activities during the event. The main objective of conference and
banqueting management is to organize event in successful manner. An effective conference and
banqueting management is very much essential for providing the high level of satisfaction to
customers.
Main aim of the study is to identify size as well as scope of banqueting industry in UK.
Study emphasizes on analysing the key strategic as well as operational issues faced by
organization in managing banquet or conference in context on service on plate. It is an enterprise
which offer catering services for banqueting and conference.
TASK 1
1.1 Developing the understanding about size and scope of banqueting and conference sector in
UK
Conference and banqueting is basically a part of hospitality sector in United Kingdom. It
is the segment which is further bifurcated into these are banqueting and conference, Conference
segments in hospitality sector provides the space where the formal business meeting or
conference can be easily organized. Banqueting sequent provides the hall or space for the social
functions such as wedding, engagement ceremonies, birthday parties etc. Both banqueting and
conference sector has wide scope of operations (Köseoglu and et.al., 2019.). These are the two
main segments which will continue to grow in the future as well. In context of conference only
few numbers but highly talented workers are required for providing the services to customers
during the conference. From last few years there has been significant increase in the demand

fore accommodation services. The conference segment in hospitality sector provides the services
according to the requirement by customers.
Main aim of banqueting is to make the social functions more enjoyable for guests
attending specific event. It is the segment in hospitality sector which mainly concentrates on
providing food and beverages for social occasions such as festivals, weddings, birthday parties
etc. In context of banqueting segment the large number of employees are required for providing
the services to people during the event. Different services and tasks for the social events are
planned according to the season as well as a per the need of client.
In context of conference, the main objective of the conference segment in hospitality
sector is to provide corporates with space for organizing the formal business meeting. It is the
segment in hospitality sector which mainly emphasizes on tools, equipment and technology. In
relation to United Kingdom there are approx. forty-six thousand hotels in the nation. The
banqueting and conference sector is UK is among the top three industries which has contributed
towards economic development as well as generation of employment in the nation (Park and
et.al., 2016).
It is the sector in UK which is generating approx. forty million pounds on the yearly
basis. The conference and banqueting sector in United kingdom consists of bars, restaurants,
hotels, pub, take away etc.
1.2 Addressing the factors influencing development of conferencing and event sector in United
Kingdom
The banqueting and conference sector is very sensitive and can get easily prone to
changes in internal and external factors. The different variables which might influence the
conference and banqueting sector in UK are :
Number of tourist place : Beauty of destination plays very much crucial role in attracting more
number of visitors. It is the factor which has significant influence on the banqueting segments in
hospitality industry. It also has great effect on the sales for the products or services offered by
banqueting segment. In context of UK, There are number of are number of attractive places in
nation which positively influence people to visit country, it is the factor which has provided
service on plate a chance to earn high revenue and profit.
Environmental factors: The services offered by banqueting segment in the hospitality sector is
highly based on seasons. It is the factor which has both positive and negative influenced on

development of conference and banqueting sector in UK (Tassi, 201). For instance, due to bad
weather conditions, firm might face issue in delivering the goods or services to customers. In
addition to this, season of the wedding functions have great influence on the demand for products
or services offered by banqueting segment in hospitality sector. Changes in the weather
conditions as well a level of competition in industry has great effect on the business operations
of services on plate and other companies in banqueting industry.
Service on plate company need to emphasize on strengthening its distribution network, as
it is the tactics which will help business entity in eliminating the barriers which might take place
in making the delivery of goods or services to clients. In addition to this, an organization can
form strategic partnership with other enterprises in industry, as by implementing this tactics firm
will able to make timely delivery of goods or services.
Social factors: This external variables includes changes in trend, customer attitude, culture
prevailing in the nation have great effect on the demands for the products or services offered by
service on plate organization. For instance, from the last few years there has been great increase
in demand for the conference services which has provided service on plate an opportunity to earn
higher profit by increasing the prices (Köseoglu and et.al., 2019.). It is required by service on
plate enterprise to facilitate innovation, as it will provide business entity an ease in providing
suitable response to changes in social factors.
Legal factors : It includes the changes in legislation which has significant on the different
practices conducted by the companies such as service on plate in conference and banqueting
sector. The various norms which might influence conference and banqueting sector in UK are
company , employment, contract law etc.
Planning is related to organizing of conference event that will be sponsored by one of the
Multinational retail company. It will basically a two days conference event which will be
organized on date 27.6.2019 to 29.6.2019. The timing of the event for two days will be 9 Am to
2 PM. Conference will be organized at international level and people belonging to the different
nation will be attending the event. It has been estimated that approx. 200 people would attend the
conference. Conference and event management company has been provided with instruction for
making the food arrangement for 200 people (Owusu-Mintah and Dacosta, 2017). On second day
of the conference, the DJ party will be organized where guests will be served with both hard and

sift drinks. In addition to this, accommodation services will be provided to foreigners. The Of the
conference event with to serve guest with good quality of food service. In addition to this,
service on plate enterprise also intends to provide guests with all the services as well as facilities
that has been negotiated by client while entering into a contract. In addition to the above,
management in service on plate company has planned to provide the customers with
complementary services with the motive of positively influencing the other people to buy goods
or services. The various arrangements related to the conference event will be made within the
five star hotel.
2.1 Identification of key strategic as well as operational issues faced by service on plate
organisation in proper management of conference and banquet.
The different types of administrative, strategic and operational issue faced by the service
on plate organization are :
 Service on plate company is facing the issues in expanding the business operations due to
strict regulation related to operational process implemented by the government in the
nation.
 The high level of food and safety standards are set by regulatory authority, service on
plate company Is facing the issue in meeting those performance standards.
 Due to continuous increase in the intensity of the competition within banqueting and
conference sector, service on plate enterprise is facing the problem in maintaining its
focus on important business functions which further has negative impact on its
performance in the market (Kavanagh, Rochford and Bussa,2015).
 An enterprise because of continuous changes in social and economic factors is facing the
issue in catering to the demand as well as expectation of clients.
 Due to the culture as well as diversity issue an organization is facing the problem in
recruiting the right candidates for particular job profile.
 Management in enterprise is so much involved ion the planning process which is very
much essential for providing suitable response to changes in external factors. Theretofore
they are not getting the time in context of making training arrangements for workers.

 Service on plate enterprise due to financial crisis is facing the problem in obtaining the
resources that are required for providing the products or services to customers on time
(Park and et.al., 2016).
In context of the above conference event, the different operational, stricter as well
as management related issues which might be faced by business entity are :
Service on plate enterprise might face issues in making the arrangement for high quality
of food as well as arranging the specific items which are to be served to guest during the
occasion.
 Availability of sufficient amount of highly skilled as well as trained employees which are
required for providing the services as well as facilities to guests.
 As conference will be organized at global level, management in service on plate company
might have to face issue in maintaining their control on different activities
 In context of international conference event, service on plate might have to face issue
related to increase in cost which might be associated with providing high level of security
to guest attending the conference event.
2.2 Analysing the performance and quality review technique implemented by conferencing and
Banqueting sector.
The companies such as service on plate need to concentrator on providing timely as well
as quality services to guest that is very much essential for retaining profitable clients for long
time. Providing the premium quality of goods or services by event management companies is
also very much essential for establishing good brand image in the market. It is very much
important for promotion of enterprise (Patel, 2017,). The different techniques which can be used
by service on plate organization for maintaining the high quality of products and services are :
 Management in Service on plate is required to provide suitable training to employees, as
it is the strategy which will provide firm an ease in delivering the professional services to
customers.
 Continuous monitoring is the other effective strategy which can be adopted by service on
plate enterprise for ensuring the high quality of products or services.

 Regular internal audit can be conducted by operational manager, as this tactic will assist
them in ensuring that all the operational procedures are being performed.
 In relation to the service on plate organization, business entity can adopt the total quality
management approach as it will help an enterprise in eliminating the defects in products
or services.
 An organization can provide the personalized services to guests as it will assist them in
delivering good experience to people. Personalized service strategy will assist business
entity in providing the high level of satisfaction to guests.
 Service on plate organization, can implement the advance technology at workplace as it
can assist business entity in bringing the consistency in quality of goods or services.
 An enterprise can implement service quality management system, as this technique will
provide organization an ease in monitoring the quality of gods or services (Popovic and
Campbell, 2018,).
 Manager in an enterprise can set some quality standards, and they need to inform about
the same to workers, as it will provide them in ensuring the good quality of products or
services.
In relation to the two days international conference, event manager In service on plate
organisation will monitor all the services that are being provided to guests. All the planning has
been done considering the requirements of customers, this tactic has been applied to avoid
quality related issues. Manager in services has provided workers clearly about their respective
roles and responsibilities. Clear instruction will also been given by management to workers in
context of International conference event.
TASK 2
3.1 Evaluation of suitability of different food production system and styles
In context of the catering as well as banqueting sector, food services play very much
essential role in attracting the customers. The different hotels provide various services as well as
facilities to customer based in their nature and size of business (Berners, 2018.). In relation to
service on plate the different types of food services provided by enterprise are room services,

bar, buffet menu, catering services etc. There are different techniques which are used by hotels
as well as restaurants for serving food to its customers are :
Special outlets for fast food : In relation to service on plate, management has planned to design
the special outlet for serving the customers.
Take away : Management in service on plate has also decided to make arrangements of packed
food item which can be taken away by people.
Catering services: It is the services which is provided by service on plate organization for the
occasion where there is huge crowd.
Fine dining : It is a kind of food production system that requires highly competent employees
for delivering the food services to customer at table.
The management in service on plate has planned the buffet system for serving the food to
guests during the Two days of international conference
3.2 Addressing the constituents required to be considered while organizing off site conference.
In relation to the international conference event, the arrangement of the event is to be
made off site, there are different factors which are required to be considered by event manager in
service on plate organization these are :
Location: It is very much essential for event manager while planning the menu determine the
use of space where international conference is to be organized. Event manager in service on plate
enterprise need to select such location where all guest can easily reach. In addition to this,
specific location selected should have all the facilities' especially Parking where guest can easily
park their vehicles. The location which has been selected for making the arrangements should be
such that all the resources needed by an enterprise for delivering the services to customers can be
easily accessed (Tassi, 2018).
Budget: It is considered to be other crucial factor which need to be considered by event manager
in service on plate organization in relation to the making arrangement for the off-site conference.
While making the decision related to off-site conference event, manager in service on plate also
need to consider the budget of the customers.
Size and capacity of venue : In relation to the service on plate, manager in an enterprise while
making the plan for hosting the off site conference need to consider the size and capacity of
venue chosen for organizing the particular event.

3.3 Identification of the factors which need to be considered while preparing menu for
conference
An appropriate menu planning for an event is very much important for providing the
quality services and high level of satisfaction to guests. In relation to the service on plate , event
manager in an enterprise need to design menu in such a manner then needs of all types of
customers can easily be fulfilled. The different variables which need top be considered by event
manager in service on plate organization while designing the menu for international conference
are :
 Requirements of customers
 Nature as well as taste or preference of guest visiting to attend international conference.
 Budget specified by client
 Cost of serving specific food
 Availability of tools and techniques used for preparing particular dish.
 Number of people expected to attend international conference.
In relation to the two days international conference, considering the taste as well a
preference of both foreigners and domestic people event manager in service on plate has decided
to include both vegetarian and non vegetarian food in the menu, so that needs of all people
attending the particular event can be satisfied (Hume, 2018. ).
4.1 Assessing the ergonomic considerations for conferencing or banqueting
Conference is basically a formal meeting which is organized by companies for having the
discussion on specific business issue. It is required by event manager in service on plate
organization to organize the conference event in simple manner. In other words, all the
decorations should be simple. Event manager in service on plate company need to make sure that
all the equipments, tools and resources such as laptop, projectors, speakers, mikes, screens etc.
are arranged.
Utilisation of space: It includes the determination of the way the sitting arrangement can be
made so that every buddy can get engaged themselves in the event. In relation to the service on
plate organization, management in an enterprise to have sitting arrangement in circle so that all
guests can participants get engaged in listening to the speaker. Event manager in service on plate

organization has planned to have buffet system as well as reception both outside the conference
hall (Pantelidis, 2018).
Quality of environment: The event manager in service on plate company need to make sure that
place where international conference Is to be help is safe. In addition to this, they need to ensure
that there is no distraction.
Audio-visual :Before conducting event it is also important for event organizer to check sound
and lightening. For making conference or banquet event more memorable and enjoyable, service
on a plate company can use special effect of lighting and sound.
CONCLUSION
It has been concluded from the report that there is great scope of operations in conference
and banqueting sector. The other thing which has been found is that development of proper plan
is very much essential in order tom organize event in successful manner.
The different factors have been highlighted in the assignment which are required to be
kept in mind while designing the menu for specific event. Various techniques has been
suggested which can be utilized by companies for maintaining the high quality standards for
goods or services.

REFERENCES
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