Conference and Banqueting Management Report - Pearson HND Unit 13

This report provides a comprehensive overview of conference and banqueting management, focusing on the UK industry. It begins with an introduction to the field, defining key terms and concepts, and then examines the scope and size of the conference and banqueting industry, including market value and key players. The report analyzes the political, economic, social, technological, environmental, and legal factors influencing the industry's development. It delves into strategic and operational issues, such as planning techniques, venue diversity, marketing considerations, and administrative procedures. The report also covers performance and quality review techniques, including evaluation methods and consumer feedback mechanisms. The conclusion summarizes the key findings, highlighting the impact of various factors on the industry's growth and the importance of effective management strategies. References to relevant literature are also provided.

Conference and banqueting
management

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 ...........................................................................................................................................1
1.1 ..........................................................................................................................................1
1.2...........................................................................................................................................2
1.3 ..........................................................................................................................................3
1.4 ..........................................................................................................................................4
TASK 2 ...........................................................................................................................................5
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................7

INTRODUCTION
The ability to create large differences to specific time unit, be it wedding ceremony,
conferences or particular event refers large enterprise for many hotels. It takes can do posture to
particular and needs as well as finding to create differences. Conference and banqueting is about
outbound people who go out of their mode to create every event, size truly memorable
(Bouchon, Hussain and Konar, 2017). This study is based on “Service On A Plate” who offer
catering facility for events, conference and banqueting. Report will discuss the size and scope of
the conference and banqueting industry in the UK. It will analyse elements which have effected
their development.
TASK 1
1.1
The banqueting enterprise is offering food and drinks to unit of people who can eat
jointly at similar time. The range of banqueting is to achieve & present product service directing
the most on festivity, delivery collectively unit of people for certain event. Scope of these
outcomes is to give various kinds of advantages for venues where they can involve tourism, work
chances and financial growth (McCallaghan, 2015). The market is approximation to be worth
£18.8 Billion to economic system of United Kingdom involving spend at various occasions and
in the broad destination by representatives and organizes.
There are across 6650 meeting & banqueting destinations which works with all the
leading hotels like Hilton, Marriott or Best Western, There are approximation around 9.001,653
gathering rooms across UK. Feast food and drink in some big meeting hotels which can report
for a much as 70% or more of mixture of whole food and drinks % from all other facility in hotel
like bars, restaurant and other facilities. The conference can be characterized as gathering in
relation to consultant, dealing of info and discussion (Popovic and Campbell, 2018). They can be
held on position of governmental party, to make new image, introduce new goods, interact to
workers or make some kind of declaration of public.
Hotels and conference/training area throng more meetings than other kinds of destination
with hotels explanation for 61% of all business meetings. An approximation 1.32 million
meetings with an average attendance of 71 people. The hotel rooms located in ground floor,
accessed through their car park can be utilized for different meetings involving reputable
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meeting, black tie dinners and trade showing. These venues are appropriated in terms of helpful
to company interviews, small scale meetings and proposal. People centres are similar to function
halls which are utilized to hold events that are more opened to the public (Singh and Srivastasva,
2016). They are normally in central location within town and effectively approachable for big
number of guests at any one time.
1.2
The improvement of conference and banqueting influences by different elements like
political, economic, social, technological, environmental and legal in the United Kingdom.
Political Factors:
It includes political stableness or undetectability, taxation policy, trade limitation which
influence on overall the business. Some government mandates have powerful on hospitality
business which involves these factors. These kinds of contents have direct consequences of
conference and banqueting as well as it is very essential to maintain healthy governmental
connections with directing party leaders for goodwill of business (Yeoman, 2017). This kind of
factor influences on consumer attraction, behaviour and perception towards the events and
business meetings at the hotels and other places.
Economic Factors:
It includes interest rates, exchange rate, inflation, disposable income of customers which
effect on overall the business. Economic views have considerable control about ways of
company does business and commercial they are. This kind of factor influence on “Service On A
Plate” while conducting the events (Faraji and et.al., 2019). This kind of factor influences on
consumer attraction, behaviour and perception towards the events and business meetings at the
hotels and other places.
Social Factors:
It includes residents increasing, age discrimination, well-being awareness & career
attitudes that effect on overall business. Hospitality industry is one of the largest employer
association in UK around 20% of employees in Britain are included in hotel and catering
employment. This kind of factor influence on “Service On A Plate” while conducting the events
due to consumer taste and perception during event (Fiore and Contani, 2017). This kind of factor
influences on consumer attraction, behaviour and perception towards the events and business
meetings at the hotels and other places.
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Technological Factors:
Technology is play essential duty in enterprise. Over year, set up is based on practical
application, hospitality engineering constant to give best and accomplished software solution to
conference and banqueting sector in hospitality industry. This kind of factor influence on
“Service On A Plate” while conducting the events due to utilization of different devices in the
events (McCallaghan, 2015). This kind of factor influences on consumer attraction, behaviour
and perception towards the events and business meetings at the hotels and other places.
Environmental Factors:
The increasing ambition to attention for surrounding is to have power on number of
institute like hospitality or tourism and normal modification relating to more ecologically,
pleasant goods and growth which influence demand patterns and making business chances. This
kind of factor influence on “Service On A Plate” while conducting the events due to climate
changes during the events.
Legal Factors:
It includes well-being and security instruction, consumer national accurate and
regulations, product labelling, product safety that effect on overall business. It is general which
all firms need to understand what is and what is not legal if they require to have success in
business (Popovic and Campbell, 2018). This kind of factor influences on consumer attraction,
behaviour and perception towards the events and business meetings at the hotels and other
places.
1.3
There are many strategical & functional issues influence on better administration of
“Service On A Plate” while conducting the events and different business meetings.
Strategic Issues:
It is necessary to plan and implement the different strategies while conducting the events.
In which, “Service On A Plate” face many issues like planning techniques, diversity of venue.
Diversity of venues: It is very necessary to plan and management of events for that,
“Service On A Plate” utilize the different planning techniques such as proper location, venues,
multi-functional leisure centres and special conference & banqueting services within the Hotel
(Singh and Srivastasva, 2016). These kinds of issues influence on the effective planning and
management of events in “Service On A Plate”.
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Planning Techniques: It is necessary to follow the different planning techniques for
managing the events in effective manner. It involves collection of information, decision-making,
staffing, design consideration, budget projection, health and safety regulations which are
followed by the “Service On A Plate” while organizing the events.
Operational Issues:
It is necessary to perform different operations for managing event in effective manner. In
this context, there are many operations issues faced by “Service On A Plate” while organizing
the events such as marketing consideration, legal and administrative procedure.
Marketing Consideration: It involves pricing, packaging, discounting, product
orientation and other factors followed by the “Service On A Plate” while organizing the events.
In relation to handle their brand image and raise development of firm, marketing manager
“Service On A Plate” have handled all these (Yeoman, 2017). They can give the various
discounting offers to their expected consumers for their businesses meetings and also boost their
firm as well as it catering services through giving quality foods at the lower potential prices. This
can aid to increase attraction of consumers towards the “Service On A Plate” and can effectively
handle the growth of firm.
Administrative procedures: The procedure of administrative like function sheets of
“Service On A Plate”, booking diary, contact to consumers, pricing and packaging of various
offer, discounts all are come under the administrative procedure. Firm require to handle all these
management functions of this company. These can aid the selected conference or banquet to
keep records to their consumers (Fiore and Contani, 2017). Sheets of booking that aid the
managers of firm to handle all the records and their payment, if any due of payment or not. Not
keeping record make issue for the organization manager which they do not have the knowledge
about the due payment and balance figure that they have to pay.
1.4
There are number of performance and quality review techniques that can be performed by
the manager of “Service On A Plate” while organizing the events. By the aid of the review,
company can create development in their facilities and methods, so that they can contribute lost
of raise profitability and attaining the target within the business (Faraji and et.al., 2019). These
techniques are:
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Evaluation and review techniques: It is the also implemented by the managers of the
conference and banqueting industry. In order to make development in their services, they take
review from their guest on the basis of services that given to them (McCallaghan, 2015). If guest
do not like any of service, so that company changed their facilities. This aid “Service On A
Plate” to develop more through satisfying needs and wants of guests.
Closed loop evaluation method: It is formal business intelligence procedure which is intended
to set objectives of business, monitor progress, assess effect then realign goals. It becomes real
time procedure when information is collected and analysed constantly. This method can utilize
by the “Service On A Plate”. Through this, company should accomplish their goals and
objectives in terms of organizing the events successfully and raise attraction of consumers
(Popovic and Campbell, 2018).
Consumers Evaluation and review: It is also technique by which “Service On A Plate” needs
to take review and evaluate the quality and performance of events. Consumers as guests give the
feedback for event, its quality and performance as well as facilities of “Service On A Plate”.
Thus, company should reply the feedback either positive or negative ways. Positive will aid to
conduct event successfully (Bouchon, Hussain and Konar, 2017). Company can improve the
services while consumers giving the negative feedback. Through this, company should
accomplish their goals and objectives in terms of organizing the events successfully and raise
attraction of consumers.
TASK 2
COVERED IN PPT
CONCLUSION
This report has summarized that conference and banqueting industry spreading wider in
the United Kingdom. It can be concluded that different factors such as government regulations,
technology, consumer demand and legal requirements influence on improvement of conference
and banqueting business. It can be discussed that choice and presentation revaluation techniques
such as closed loop evaluation method, evaluation and review while conducting the event.
Furthermore, study has completed that different strategic and operational issues which includes
diversity of venues, planning techniques, marketing consideration and administrative procedures
while conducting the event by selected conference and banquet.
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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.
Faraji, F. and et.al., 2019. Effect of Fire and Rangeland Banqueting on Soil Carbon Sequestration
in Atbatan Summer Rangelands, East Azerbaijan Province. ECOPERSIA. 7(1). pp.29-37.
Fiore, A. A. and Contani, M. L., 2017. A SENSE OF FORCE AND POWER IN BANQUETING
ICONOGRAPHY FROM HARD ROCK AND HEAVY METAL LP AND CD
COVERS. TICS, p.864.
McCallaghan, W. A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
Popovic, C. and Campbell, F., 2018, May. During the Conference. In Learning from Academic
Conferences (pp. 20-41). Brill Sense.
Singh, V. and Srivastasva, U.R., 2016. Team Performance Scale for Hospitality
Professionals. Journal of Psychosocial Research. 11(1). p.1.
Yeoman, V., 2017. Speaking plates: text, performance, and banqueting trenchers in Early
Modern Europe. Renaissance Studies. 31(5). pp.755-779.
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