Analysis of Conference and Banqueting Management in the UK, HND

This report provides a comprehensive analysis of conference and banqueting management, focusing on the UK market. It begins with an introduction to the field, defining management within the context of events and highlighting the importance of guest satisfaction. The report then delves into the size and scope of the conference and banqueting sector in the UK, emphasizing its significant contribution to the hospitality industry and employment. Factors influencing the sector's development, including political, economic, socio-cultural, technological, and legal considerations, are thoroughly examined. Strategic and operational issues in effective management, such as legal considerations, administrative procedures, and marketing strategies, are discussed, along with performance and quality review techniques. The report concludes by summarizing the key findings and emphasizing the sector's growth potential. The assignment also includes a PowerPoint presentation (not provided in the text), which likely complements the report with visual aids and further insights. References to relevant literature support the analysis.

Conference and banqueting
management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discussing the size and scope of conference as well as banqueting sector in UK. ..............1
1.2 Factors which affect the development...................................................................................2
2.1 Strategic and operational issues in effective management....................................................3
2.2 Performance and quality preview..........................................................................................4
TASK 2............................................................................................................................................5
Covered in PPT...........................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION.
Management can be defined as administration of people as well as activities in an
organization. Banqueting and conference management can be defined as administration of
people as well as different tasks for providing the services during specific event. It is the
procedure which includes development of an effective plans for organizing the particular
occasions. The key intention of conference and event management is to provide good experience
to guests and high level of satisfaction to customers. There are various factors such as economic ,
social etc. that have great effect on the growth of conference and banqueting sector.
Assignment will have focus on analysing the size as well as scope of banqueting sector in
United Kingdom. Report emphasizes on evaluating the suitability of different food production
system as well as styles in relation to service on plate. It is business entity which specializes in
offering food services for particularly conference event. Factors which are required to be
considered while developing menu will be highlighted in report.
TASK 1
1.1 Discussing the size and scope of conference as well as banqueting sector in UK.
In context of United Kingdom, hospitality sector is very big and industry is making the
significant contribution in social as well as economic development of nation. Conferencing as
well as banqueting is a part of hospitality industry. During the last few years, due to increase in
industrialization there has been significant increase in demand for the products or services
offered by the companies in banqueting and conference sector. In relation to the hospitality
sector, conferencing and banqueting is among the fastest growing segment. It is the part of
hospitality sector which is earning higher revenue that is 40000 million pound annually
(Pantelidis, 2018.). In context of United kingdom, most of the hotels such as service on plate
company is providing the conference and banqueting services to customers. The conference and
banqueting segment has made the great contribution in generation of employment in the nation.
Conference and banqueting also have wide scope of operations. The main operations which are
conference segment is to provide firms with a place or space for hosting the formal meetings. In
addition to this, the main business operation of banqueting is to offer food services for social
occasions such engagement , weddings, Award functions and other social events.
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In context of banqueting, the event can be organized in successful manner with the
support of only few numbers of employees. But in relation to conference, that is formal event a
highly skilled and trained workers are needed by event companies in order to provide guest with
professional services. In relation to the conference event, there is great demand of both food as
well as accommodation services (Hume, 2018). The conference segment in hospitality industry
provides services a per the need of customers. In relation to the banqueting, the product or
services provided by firms on the basis of seasons. It has been estimated that the conference and
banqueting segment will continue to grow in the future as well. The growth of the conference as
well as banqueting sector is mainly based on the number of tourist destination in the country.
1.2 Factors which affect the development
There are many factors that affect and influence the development of the conference and
banqueting industry in the UK. These factors can be legal, political or might be economic factors
that can create barriers in the way of development of this service industry. These factors are:
Political factor — Government instability can be considered as the political factor that can affect
the development of the conference and banqueting service industry. This instability is biggest
hinder for the development, as the company which are working in this category have to change
their operation policies as according to the new change policy formation in the country.
Economical factor — Unemployment rates and poor economical condition of the country will
affect the conference and banqueting industry. As because of the low economical condition of
the people, their living standard is also poor, they will not prefer to plan any event on any hotel,
they will prefer to conduct event in their house. This affect the development of banqueting
industry (Gruenfeldova, Domijan and Walsh, 2019).
Socio cultural factor — Changing needs, choice of the customer as according to the changing
trend in the market influence the decision-making of the guest towards the conference and
banqueting company. As wit the change, guest also demand the same as modern decoration for
their marriage events, change in food range, this will affect the development of the conference
and banqueting industry.
Technological factor — Technological factor like online reservation of the pre booking for their
conference hall, and events like marriages, birthday parties etc. This also consist the projectors,
and big screen for the business meetings and presentation. If company provide all these facilities
then this affect and influence the development of conference and banqueting service in UK.
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Legal factor – This factor consists different laws and regulation like health and safety law,
consumer rights. As all the companies are bound with the legal factor tat hey fave to follow in
any condition. For this if conference and banqueting company do not follow all these legal rules
then this will affected largely, guest will not prefer to conduct any event in those companies.
2.1 Strategic and operational issues in effective management
There can be many issues that create hurdles in effective management of the conference
and banqueting industry. These issues can be operational like marketing, pricing or may be
strategic issues like book keeping records, licensing and legal factors. That may create hurdles in
the effectively manage the conference and banqueting service (Wood, 2017). These issues are:
Legal consideration — Law implications like health and safety law, employee wages law,
hygiene factor of the food and hotel, if company is operated in partnership then have to be legal
and original documents, rights of the share holders and may more are being considered as the
legal factor and issue (Berridge, 2015). If conference and banqueting company do not consider
all these legal factors in their hotel, then the market image of the company will be affected. And
also create issue for the company, that company could be closed by the government order as it is
being considered as illegal company.
Administrative procedures — Administration functions like, book keeping records, sheets, diary,
contact records of the guests and many more. These also are the one of the main issue that create
problem to manage conference and banqueting service effectively. If Service on plat company do
not keep records of their events, business conferences and other catering orders then it will be
difficult more the company to manage all their services and prices. If company keeps record
through the computer then they can get all the records like, events, pricing, services served,
guests and their contact number. This will help the company to manage al their services of
conference and banqueting.
Marketing consideration — Pricing of the conference hall, events and banquet hall, discounts,
offers, packaging of the food products, serving style of the food, targeting customers, selling and
promoting all are being consider as the marketing function (Mashayekhi and Ara, 2017). All
these create issue in the effective management, as the promotion is not being done effectively
that can attract number of guests in their company like providing discount, offer some extra
facilities to their potential customers and many more, this affect the marketing of conference and
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banqueting industry. They will ot enough and potential customers who can hep the company to
increase its profit in the market and can also help it to increase its brand image in the market.
2.2 Performance and quality preview
Performance and quality review is important for the conference and banqueting industry
like Service on a plat, as to make improvement and satisfy the customers need as according to
the changing market trend. There are many techniques that are applied by the managers of
service on a plat to bring improvement in their company and services. These techniques are:
Closed loop evaluation method — This method is considered as the formal review method,
which help the company to evaluate the goals and target of the company. This is very strategic
method evaluate the strategic planning process of the company (Berridge, 2015). This will help
the managers of the company to evaluate their performance at every quarter or in a month. This
stage is start from the investigation of the problem, then execution of the strategic plan and then
revision of the cycle as according to the set goals of the service on a plat company. In this first
the business goals is to be set and then monitoring of the process as according to goal is being
assessed and then realign the goals and process tp achieve the target and make improvement in
the performance of employees.
Clients and guests evaluations – This also one of the review techniques which is being
performed by the managers of the Service on a plat company. In this technique, managers try to
know their guests better by checking their social media account like, twitter, LinkedIn in and
google+. This helps the company to know their target customers and their choice. According to
their choice, staff of the company can organize event and conference. If any business conference
is being held then managers can check reputation of the company through its official websites.
This help the company to know authentic and potential customers for their business.
Evaluation and review techniques - In this technique managers of the Service on a plat
company, take review and feedback from their customers, so that they can make improvement
and modified their services like, food quality, taste and range, any room services, behaviour of
their staff and etc. This provide an ease top the company and its managers, to satisfied their
guest's needs and expectations from the company (Kichuk, 2017).
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TASK 2
Covered in PPT
CONCLUSION
It has analysed from the above assessment is that, conference and banqueting service
industry has wide scope in the UK. As it provide the different services like hotels, pub, resorts
catering, conference and banqueting. It is the fastest growing industry in the UK. It also been
analysed that, many factors like political, economical, technological etc. that affect the
development of the conference and banqueting services industry as whole. It has been identified
with that many strategic and operational issues like administrative, legal creates the problem in
the way to manage effectively the conference and banqueting. To manage the performance and
review, service on plat adopt different techniques like closed loop evaluation and many more.
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REFERENCES
Books and Journals:
Berridge, G., 2015. Event experiences: design, management and impact (Doctoral dissertation,
University of West London).
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.
Hume, P., 2018. ISBS 2018 CONFERENCE E-MAGAZINE 4 AUGUST 2018. ISBS
Proceedings Archive. 36(1). p.1203.
Kichuk, A., 2017. Understanding Talent Management in the hotel sector: employees’ narratives
of personal career development (Doctoral dissertation, Bournemouth University).
Mashayekhi, B. and Ara, M., 2017. Activity-Based Costing in the Hospitality Industry: A Case
Study in a Hotel. Environmental Science. 19. p.10007342.
Pantelidis, I.S., 2018. Food and beverage management/Bernard Davis, Andrew
Lockwood. Journal of Applied Hospitality Management. 4(1), p.5469.
Wood, R.C. ed., 2017. Hotel Accommodation Management. Routledge.
Online
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