Report on Conference and Banqueting Management (HND Hospitality)

This report provides a comprehensive analysis of conference and banqueting management, focusing on the industry's size and scope within the UK, and the factors that influence its development, including political, economic, socio-cultural, technological, legal, and environmental aspects. The report critically assesses key strategic and operational issues, using the case of 'Service on a Plate' and a corporate event. It highlights challenges such as pricing, licensing, and hygiene regulations, as well as solutions like strategic record-keeping and optimized parking arrangements. The report also examines performance and quality review techniques used in the industry, emphasizing the importance of customer feedback, budget management, and contingency planning. The methodology involves secondary research using books, journals, and online resources, with a focus on continuous improvement in the context of event planning and execution. The assignment is based on a unit from the HND in Hospitality Management program.

CONFERENCE AND BANQUETING
MANAGEMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Size and scope of the conference and banqueting industry in the UK...................................1
1.2 Influence of the Factors on its development..........................................................................2
2.1 critically assesses the key strategic and operational issues....................................................3
2.2 Performance and quality review techniques..........................................................................4
TASK 2............................................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Conference and Banqueting management is one of the booming sectors and with the
advent of globalization, it has reached high levels of profitability and effectiveness. It has put
emphasis on gaining insights about the working practices and cultural aspects of the people
working in this sector. This has discussed about the scope of catering and other related
conceptual frameworks to know the strengths and weaknesses while flourishing the business in
this sector. For this, Service on a Plate has been considered to understand the practices' and
operational activities while planning any event. This company is providing catering services for
several organizations in context to conferences, events and banqueting. This assignment is based
on two tasks where the first task is going to focus on evaluation of the size and worth of this
sector in the United Kingdom. It is going to reflect upon the factors for the developmental stages,
critical assessment about the involved factors and the performance and quality review
techniques.
TASK 1
1.1 Size and scope of the conference and banqueting industry in the UK
Size of the conference and banqueting industry is on the elevated levels where the focus
is on segmentation. It is mainly dependent on the customer and geographical locations to
understand the market trends and tactics to attract the targeted audience. Moreover, the value of
conference and banqueting sector is considered as rewarding in terms of revenues, businesses,
profits, wages and annual growth. Herein, the revenues has been constituted to approximately
£1.4 billions with annual growth of 0.1 % and has also seen around 6536 businesses. Such vast
expansion led to employment of appropriate 28000 people. There was research that was
conducted by the Office for National Statistics and claimed that London is considered as the
most favourable destiny and has the maximum number of companies working in this sector
(Catering Services - UK Market Research Report, 2019). This industry is mostly concentrated in
the South-East corner of the United Kingdom. For instance, the private led companies are going
to spend just more than half of the total revenues that clearly reflected upon the lack of
contribution in catering budgets.
Moreover, the scope of this catering sector is seeing a steady rise and operators are
encouraging the one-off events involving wide range of activities such as exhibitions, concerts,
meetings, charity, personal events like birthdays, wedding etc., trade fairs, sports events, travels
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and tours and many more. It not only aids in employment generation but the consumers is the
king who defines the specification. There is a rough estimation about 6650 conference rooms and
banqueting venues in the entire area. Here it also depends upon the small ranged, middle ranged
and large ranged which clearly outline the needs and requirements of conducting the events
(Wilson and Plumley, 2017). The focus is on increasing the strategic support when bringing any
changes or implementing the influences for development purposes. Moreover, it also led to the
formation of holistic viewpoint to improve the understanding about the market analysis that help
the companies in gaining competitive advantages.
1.2 Influence of the Factors on its development
The analysis of macro environmental factors are significant in expanding the business for
this sector. Such assessment helps in fulfilling the customers' requirements and support by
focusing on the relevant areas of concerns.
Political Factor: This has an influence on the working practices of the conference and
banqueting. It consists of tax policies and legislations that were formed by the government to
promote tourism and goodwill through businesses (Manwa, 2014). Furthermore, it has a strong
impact on the company's stability that led to steady growth and progression in this sector.
Economic Factor: It has an impact in the form of understanding the aspects of economic terms
such as inflation, disposable income and gross domestic product (GDP). This sector has been
most affected from the disposable incomes of the consumers who has directly affected the
sustainability. It has also led the foundation of the demand and trigger the private function
sectors in proper manner.
Socio-cultural factor: This element focus on following the cultural aspects of the organization to
fulfil the requirements. The citizens are in favour of conducting the events that is based on
history and archaeological components. In addition, it also reflected upon giving a customized
feeling to the people involved or participating in the events.
Technological Factor: This factor has a major impact in attracting more number of audience by
keeping robust sound systems, proper lighting and using specialist equipments to help the staff in
giving the best services to the customers (Bootsma, 2016). Here the purpose is to promote the
use of digital platforms to give information about the events to the public and it is faster and
easier methods to promote and market the product or service.
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Legal Factor: With the adoption of legal interventions, this sector has experienced the subsidies
and free meals provisions that helped in generating awareness among people. It has a widespread
reach and maintain the safety and protection of company's database. This factor also helps the
organizers to perform the tasks under ethical code of conduct to maintain the standards of
working according to the guidelines given by the regulatory bodies and non government
organizations as well.
Environmental Factor: It is one of the major factors that must be executed wisely to maintain
and safeguard the surroundings where the event is going to take place (McCallaghan, 2015). For
instance, banning the use of plastic is the most beneficial idea that should be adopted strictly.
Moreover, the company has always focused on promoting car pooling, taking public
transportation, using organic materials etc. to establish about sustainability. Corporate Social
Responsibility (CSR) is one of the approach to be executed by the involved companies of this
sector.
2.1 critically assesses the key strategic and operational issues
“Service on a plate” company is planning to conduct a corporate event named as
Sustainability and Inclusive participation where around 20-25 IT (information technology)
companies are going to conduct seminar for an entire day at Clark Plaza Hotel. While managing
this event, few strategic and operational issues has been confronted and impacted the effective
management of this company. It involves pricing, licensing laws, acts in relation to health and
safety, maintenance of hygiene and more. It must be regulated under the health, safety and
hygiene regulations at the event location (Korir, 2018). Moreover, it also emphasis on following
the guidelines to give respect to the cultural aspects and religious beliefs. It was noted that the
entrée fee was based on individual basis and not company wise, however this ticketing
segmentation proved beneficial to fetch the attention required. Moreover, the major operational
issue involved was systematic record keeping that further support in avoiding any confusions and
also discarded the use of one pass for multiple entrées. The management printed the names of the
participants and gave an exclusivity which garnered the positive attention. On the other hand,
there was an issue regarding the parking and had to be fixed by discussing the timings and
availability of space. This overcame by the strategic remedy of the management who outlined the
timings in accordance to the availability of space in the parking space. In addition, they sent out
the invites by asking the guests to come via pooling or using the public transportation mediums.
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Such strategy helps the management and the guests to make the entire day more beneficial in
terms of stress free traffic and related challenges that mostly delays the event. Therefore, it is
important to adjust the entire planning to provide quality and delivery of services.
2.2 Performance and quality review techniques
The Conference and banqueting industry is facing steady growth, however there are
persistent challenges and obstacles that must be examined. Performance and quality review
techniques are useful for the companies in setting the events for both profitability and
productivity as well. The prime objective is to evaluate the best adopted technique or process by
the management to gain the attention of the customers. It also helps in maintenance of the
reputation and credibility of the brand in the markets at both local and global levels. It shed light
on the reviews of the food and serving patterns along with the behaviour of the employees to
know that the operational practices are going smoothly. Furthermore, this would give the
administration a 360 degrees review about the ongoing practices that has been accomplished by
the employees to give the best services.
In this, sitting arrangement, background of the premises, serving systems, dress codes and
more are going to play crucial role to understand the assessment process. It also gives a review
regarding the transportation and decoration aspects. For instance, the arrival of guests must be
defined by checking the modes such as air, road, rail and water. In addition to this, the
contingency plan review is also significant to know the factors that cause the delays and put the
challenges into limelight (Chibili, 2017). It gives a platform to know about the resources and
encourage the proper utilisation of imparting education and spreading awareness by making it
entertaining and interesting as well. Henceforth, these reviews must be done periodically by the
administration to gain insights about the budgeting on the whole. The entire thing is budget
oriented and should be under the specific budget to fulfil the requirements appropriately.
M1 Tools used for gaining knowledge included secondary research methods such as books,
journals and online sources.
D2 The contingency arrangements is always in relation with the venue and event type; it assists
the catering organization like Service on a plate to make the entire planning depending on the
size and worth of the company.
M3 For this particular seminar, the Feedback forms at the end would prove beneficial in gaining
information about the services and arrangements made by Service on the plate. Moreover, the
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budget review assessed the quality in fulfilling the allocated funds and help the management to
conduct this event under the legal frameworks. Thus, it also reflects upon the space utilisation
with staff engagement to know the overall performance.
TASK 2
Enclosed in PPT.
CONCLUSION
It has been summarised that conference and banqueting management has become one of
the massive industries. It has assisted in making the concerns and measuring tools more useful by
fulfilling the requirements to get fulfilled appropriately. Furthermore, the size and scope of the
conference and banqueting industry in the UK has been evaluated to know the market trends and
marketing tactics as well. It helped in gaining knowledge about the ongoing practises of the
company Service on a plate. Nevertheless, it has also discussed about the Influential authority of
the factors such as political, socio-cultural, legal factors and more on the overall development of
conducting a conference or any other event. Along with this, it has also highlighted the critical
assessment regarding the key strategic and operational issues while planning the corporate event.
Lastly, it has also reflected upon the performance and quality review techniques to have a better
grip on the styles and structures followed by the company.
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REFERENCES
Chibili, M., 2017. Modern Hotel Operations Management. Routledge.
Korir, J.C., 2018. Network Capability and Performance: Link in Small Event Management
Ventures in Kenya. African Journal of Education, Science and Technology. 4(3). pp.207-
216.
Manwa, H.A., 2014. Gender gap in management positions: A survey of male and female
managers in Zimbabwean hotels. Gender and Behaviour. 12(3). pp.5936-5945.
Bootsma, A., 2016, July. Events reimagined: event showcase. In Meetings (Vol. 2016, No. 68,
pp. 48-49). Sabinet.
McCallaghan, W.A., 2015. Service quality management in conference tourism: expectations
versus delivery (Doctoral dissertation, North-West University (South Africa),
Potchefstroom Campus).
Wilson, R. and Plumley, D., 2017. Different shaped ball, same financial problems? A holistic
performance assessment of English Rugby Union (2006-2015). Sport, Business and
Management: An International Journal. 7(2). pp.141-156.
Griffith, C.J., Jackson, L.M. and Lues, R., 2017. The food safety culture in a large South African
food service complex: Perspectives on a case study. British Food Journal. 119(4).
pp.729-743.
Cousins, John, Dennis Lillicrap, and Suzanne Weekes. Food and beverage service. Hachette
UK, 2014.
Shams, S.R., 2015. Stakeholders’ perceptions and reputational antecedents: a review of
stakeholder relationships, reputation and brand positioning. Journal of Advances in
Management Research. 12(3). pp.314-329.
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