HND Hospitality: Conference & Banqueting Management Report (Unit 13)

This report delves into the multifaceted aspects of conference and banqueting management within the hospitality industry, specifically focusing on strategic and operational challenges encountered by organizations like "Service On A Plate." It highlights key strategic issues such as pricing and packaging, discount strategies, licensing laws, health and safety regulations, and religious and cultural guidelines. The report also examines performance and quality review techniques, including budget reviews, food and drink assessments, dress code evaluations, entertainment analysis, transportation considerations, and contingency planning. Ultimately, the report aims to provide insights into resolving strategic issues and enhancing the quality of performance through various review methodologies, referencing relevant books and journals to support its analysis. Desklib provides a platform to access this and many similar assignments for students.

Conference and
banqueting
management

Cover Content
 Introduction
 strategic and operational issue
 performance and quality review
 conclusion
 books and journals

Introduction
Hospitality industry is considered as the worlds 3rd largest industry in the united
kingdom which generates the revenue and income toward the nation. In this there
are various administrative, operational issues that this sector has been facing. . In
an “Service On A Plate” there are various issues which is face by the organisation.
In this there are some various key strategic and operational issues is involved.

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Pricing and packaging: It is important to know the competitors in term of their
pricing and value add to program me and the events.
Discounts: This discount is considered as the most attractive way to attract the
customer. In “Service On A Plate” need to provide some discounts on the variety
of events which they provide
Licensing laws: In UK the permission is granted through licenses by local council
on businesses.

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Health, safety and hygiene regulation at work: It is very important for the
management of the “Service On A Plate” to take care of safety , healthy and
hygiene regulation properly on workplace
Religious and cultural guidelines: In this point there are certain most religious
and cultures accept. To remain truly international it is essential that religious side
of customer should be considered at the time advertisement of programme and
events on the website.

Performance and quality review techniques
This performance and quality review in the events used in the organisation in term of
analysing the improvement on the on- going and future events. This is considered as
the most widely accepted best practice procedure in management.
Budget review:
At the time of planning stage in banquet a sum of money is commonly allocated. In this
the provided series of event which make the banquet and their some cash requirement
the total budget sum is therefore distributed in the events.
Food and drink review:
For “Service On A Plate” it is important that they will take care about the food and
drink which is served to the guest.

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Dress code review: every memorable;e event have its some unique and special feature
Entertainment review:
Entertainment is considered as the interstice part of a banquet.
Transportation review:
Transportation play an essential role because guests will be coming from different
places
Contingency plan review:
Some times event face the challenges like delay in the process, this will give the
impact on outsourced programme.

Conclusion
In this there are various Pricing and packaging,Discounts,Licensing laws,Health,safety
and hygiene regulation at work from which the strategic issues will be resolved. For
the better quality of performance various review techniques are followed such as
budget review, food drink review, transportation review etc.

References
Books and Journals
Berners, P., 2018. The Practical Guide to Managing Event Venues. Routledge.
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Do Le, T., 2017. The reasons and solutions for the under-representation of women in the
hotels’ senior management.