Conference and Banqueting Management Report: UK Industry Overview

This report delves into the intricacies of conference and banqueting management within the UK hospitality sector. It begins by outlining the size and scope of the industry, differentiating between conference and banqueting services and highlighting factors that influence their development, such as economic, social, environmental, political, and technological influences. The report explores key strategic and operational issues, including health and safety, pricing, documentation, communication, implementation, and food production strategies. It examines performance and quality review techniques used in the industry, alongside food production systems, service styles, menu planning, and ergonomic considerations. The report provides a comprehensive overview of the conference and banqueting sector, offering valuable insights into its various facets.

Conference and Banqueting
Management

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Size and scope of the conference and banqueting industry in the UK:.................................3
1.2 Factors that have influenced development:...........................................................................4
TASK 2............................................................................................................................................5
2.1 key strategic and operational issues involved in the effective management of conference or
banquet:.......................................................................................................................................5
2.2 Performance and quality review techniques used by the Conference and banqueting
industry:.......................................................................................................................................6
3.1 Food production systems and styles and food and beverage service styles in banquet:.......7
3.2 Factors to consider when organising an off-site conference:................................................8
3.3 Menu planning considerations for banqueting events:..........................................................8
4.1 Ergonomic considerations for banquet:................................................................................8
Covered in PPT...........................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCE...................................................................................................................................9

INTRODUCTION
Conference and Banqueting management is based in hospitality industry conference
relates to officials meeting, events where employees are considered about the working in firm
and banqueting is area where family functions are organizing (Seal and Mattimoe, 2017). The
report will discuss about the 'Service On a Plate” and comprised how the firm can provide their
service in conference and banqueting area. The report will also include size and scope of the
conference and banqueting and factors which influenced its development. The report also include
strategic and operational issues and performance and quality review techniques used by the
conference and banqueting. The report will also include the classroom activity. The Service on
Plate has main work to serve their catering service in those areas like conference and banqueting.
TASK 1
1.1 Size and scope of the conference and banqueting industry in the UK:
In the UK conference and banqueting management sectors has been divided in two
groups, both have diffident purpose in the UK hospitality industry. Like conference are covered
area where organization can officially create meeting, events etc. which is for the firm purpose
and also for discussion with employees. In other hand banqueting facility includes for the
personal reasons like family functions, occasions etc. both are different but the purpose is same.
Apart from that 'Service on a Plate' is provided their service in conference and banqueting area
(Rahimi, 2017). In conference, firm has to serve their food and sneaks in meeting to and also
provide their catering service in events. In banqueting area the firm has to serve dinner, lunch
breakfasts etc.
Conference Banqueting
In the hospitality industry the Service On A
Plate provide their service to conference area
and those service such as breakfasts, coffee,
tea, lunch etc. in a meeting.
The conference group has main purpose to
having official meeting which is for
organisation and also for the employees
related.
In the Banqueting group 'Service on a Plate' ha
been serve their service in family function like
marriage, birthday and occasions.
In the hospitality industry banqueting group
have main purpose to maintain all over the
functions and also ensure the catering services
are properly managed or not (Kosmieja and
Paslawski, 2016).

This group process is not according to
seasonally, this group has purpose to held
official meeting and as well as events. And
also requirement of employees.
In this group low staff is required to serve
people
In this group booking is done for shorter time.
This group process is according to seasonally.
Like occasion are comes seasonally and people
are also celebrate occasions.
This group are increased employment.
And also huge staff are required to serve
people.
In this group booking is done for longer times
because family functions has to continuous
take time.
1.2 Factors that have influenced development:
Many factors which are affects banqueting and conference groups. Some factors are
effects activity of those groups and some factors has to impacts on positive. And those factors
are:
Economic factors- In the economic factors are focus on to concerning and the influencing
factors is the economic conditions of the country. And the hospitality industry have development
will happen as the budget target of the industry (Bouchon, Hussain and Konar, 2017). It is not
important development in any sectors it is important that development impacts on economy of
UK.
Social factors-This factors influenced development in both group. In the hand in conference the
factors impacts on company service like offer free food service and banqueting are food diet is
not stable according to family and friends.
Environmental factors- this factors impacts on environmental development like some family
functions organizer not take legal permission to use alcohol and listing loud sound which is
impacts on environment. In their hand sometime conference will be held on so much crowed area
which is impacts are distracted the meetings and also have miscommunication in meetings.
Political factors- this factors impacts on several protocols rules like sitting on panel, addressing
peoples etc. and those types of protocols should under consideration other hand political also
influence the development serves of conference and banqueting like sometime people are
demands various service and the groups are unable to fulfil them (Mueller, 2016).

Technological factors- Hospitality industry focus on the development on the technology. In the
Morden world many things which is according to the process of hospitality industry. The
banqueting group have impacts on lighting, decoration with different styles. Factors influence the
conference groups like place is apart from crowd area and the technology has right use like
projector and laptops has used in meetings. This will help to understand better for employees and
also help to make right decision in the organization.
TASK 2
2.1 key strategic and operational issues involved in the effective management of conference or
banquet:
In the hospitality industry many strategic and operational issue are effects on conference
and banquet management. The organizing team have to make plane to implement all kinds of
effects in banqueting and conference area, which discuss below-
 Health and safety- This effects on both industry people conference and banquet because
this issues are sensitive, heath and safety of banquet and conference people are most vital
and they have monitored 24 hours in day.
 Pricing and packaging- The conference and banquet industry also face issues in pricing
and packaging (Hejase, Hamdar and Maraouch, 2014). For example many catering firm
are provided high cost and low quality packaging food which quality is effects on heath
and that issues also effects on management because management is able to ensure all
kinds of food quality.
 Documentation and booking dairy- This issues focus on the documentations and booking
dairy like conference facility can include booking for conference, time, and date or
numbers of members of participants. This all booking are contended in booking diary
and maintained correctly.
 Communication factors- The communication issue are most crucial issue in conference
and banqueting because miss communication is having problem in both area.
Communication is held between employees to employees and leader to leader. All kinds
of communication is try to improve by management in firm.
 Implementation and evaluation- Implementation issue are effects the most working of
employees because the organizationals want to make correct implementation in services

(Kanav, Lammich and Popescu, 2014). The conference and banqueting management has
to manage all kinds of work and also have to implement goods and services.
 Food production strategies- This food facility is most crucial part in conference and
banquet because the food is most sensitive part which directly effects on health of people
and conference and banqueting management can ensure all kinds of food quality in
industry.
2.2 Performance and quality review techniques used by the Conference and banqueting industry:
In the banqueting and conference industry used many techniques to improve quality like
they used various techniques which allows using in the banqueting and conference. In conference
facility the employees are able to set the chairs and all amenities on the places and also set the all
kinds of service like correct the list of employees who are able to attend meeting and also able to
attend all event, In other hand one thing is also ensured in meeting is sneaks and drinks are
available for each employees in the conference area (Styczynski and et.al., 2016).
Apart from that the banqueting industry also used different kind of performance and
quality techniques like to organize the family function the family members can ensured all about
to manage all work like catering, guest stay, food management, transport facility for guest and
relatives and also ensured all food quality and lighting and decoration all this process are covered
in performance and talk about the techniques which is used by banqueting like they used latest
technological procedures in firm which is help for banqueting management to implement various
kinds of process in firm.
In addition, conference and banqueting industry always ensured about the quality service
like any official meeting or official events the conference industry always allowed using quality
products in firm and also maintaining the best quality service, for example in food are the
conference industry used best quality foods and drinks in meetings they always have the
packaging food which is delivered by the best catering service(Foo. And et.al., 2015). The team
of organizing also prefers quality food in the conference area.
Apart from that, the banqueting industry the main techniques which is used in family
function and people also focus on those things which decoration and food quality or food test.
The banqueting industry have focus on those foods and create great decoration which is good for
the peoples.

3.1 Food production systems and styles and food and beverage service styles in banquet:
In the banqueting industry mainly covered family functions and occasions where family
organizational function and includes banqueting in the functions (Fagiuoli and et.al., 2014).
Mainly the banqueting includes various styles food like cultures styles, countries style and
people test styles. Banqueting management able to held by the catering company they offer
different types of food but in family functions mostly of the family concern simple and test food
but have different dishes and extra dishes as well as. Banqueting industry have different styles
food which is discussed below-
 Cook- chill production method- This style food method is chilling and storage at
managed temperature.
 Cook freeze production method- In this food method food can be frozen to -20 in a centre
kitchen.
 Conventional method- This food methods include boil food that, meals offers for those
guest which heath conscious.
 Moist-gets cooking method- This food have cooked in 140 F to a 212 F and with
moisture like water, stick wine etc.
 Dry- heat cooking method- This style of food includes boiling, grilling, roasting and pan
fry and deep-fat frying.
Different kids of style food offers by banqueting in family functions and organizer ensure about
test of relatives. Banqueting menu can be created about the choice of family people (Davis and
et.al., 2018). The food and beverages style are attract guest and mostly in functions people are
focused in food and beverages. Banqueting industry mostly includes several styles those are-
 Russian styles
 French style
 Buffer service style-
 English styles-
 Rajasthan styles-

All those style and systems can attract people and also have different test in food like, people are
aware to focus on food and beverages because they have to maintained all quantity of foods and
the beverages. Different kinds of people are lived in the world and they have different choice
3.2 Factors to consider when organising an off-site conference:
Covered in PPT
3.3 Menu planning considerations for banqueting events:
Covered in PPT
4.1 Ergonomic considerations for banquet:
Covered in PPT
CONCLUSION
In this above report, the report will conclude about the conference and banqueting
management which is most crucial part of the hospitality industry. The conference have to
covered those areas where the organizations can held the official meetings and events and
banqueting industry covered the family function and occasions where the industry have to
provide their service (Boddy, McCalman and Buchanan, eds., 2018). The report also conclude
about the scope and size of banqueting and conference group and factors that effects conference
and banquet industry.
The report also concluded about the operation's and issues can be effects of conference
and banqueting management and various quality and techniques of banquet and conference
industry. The report also concluded about the food system and styles affects the conference are
and the menu planing in banqueting area or ergonomic consideration in the banqueting industry.

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