Conference and Banqueting Management Report: Market Analysis, UK

This report delves into the conference and banqueting management sector, focusing on the UK market and the operations of Wembley International Hotel. It examines the growth of the sector, identifying key drivers such as economic and technological factors. The report analyzes strategic and operational problems, including documentation, pricing, safety, and resource allocation. It highlights the importance of delivering quality and the use of performance review techniques like 360-degree feedback and rating scales. The report further explores food production systems, menu planning considerations, and ergonomic factors relevant to banqueting and conference events, providing a comprehensive overview of the industry's challenges and opportunities.

CONFERENCE AND
BANQUETING MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Growth of banqueting and conference sector...................................................................3
1.2 Causes of market growth..................................................................................................4
TASK 2............................................................................................................................................5
2.1 Strategic and operational problems entangled in effective management of banquet and
conference operations.............................................................................................................5
2.2 Importance of delivering quality, performance and quality review techniques...............7
TASK 3............................................................................................................................................9
3.1 Food production system and style, food or beverage service style..................................9
Food production system and style..........................................................................................9
3.2 Factors and issues in organising off-site banquet...........................................................10
3.3 Menu planning consideration, limitations......................................................................11
TASK 4..........................................................................................................................................12
4.1 Ergonomic consideration................................................................................................12
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................13
Five Planning Factors for Meals. 2018.[ONLINE]. Available
through:<https://healthyeating.sfgate.com/five-planning-factors-meals-8984.html> ..................14
Ergonomic Considerations. 2018.[ONLINE]. Available
through:<http://wclp.sourceforge.net/documentation/userguide/ch03s04.html> ................14

INTRODUCTION
Conference and Banqueting management sector of the hospitality industry is one the
largest developing area in UK. Banquet is a big feast or meal complete with main desserts and
courses often served by the hospitality sectors. On the other side conference is the process of
formal meeting of staff members and other people's with shared interest, typically it arranged for
discussing such important topics that increased businesses productivity (McCallaghan, 2015).
This report is based on Wembley international hotel that is located in London near Wembley
park, United Kingdom. This hotel serves their best food and beverage services to customer's that
attract them more and more. They have large room facility that attracts people towards them. In
this report present research into the growth of banqueting and conference sector and discussed
their scale and scope in UK. It also explains reason of market growth and analyse the factors of
influencing development. In the present report also discussed about the menu planning process
and their limitations or some factors in operating conference or banquet. Furthermore, it defines
the ergonomic consideration including facilities and venue that has been used for hospitality
event.
TASK 1
1.1 Growth of banqueting and conference sector
Growth of conference and banqueting sector basically increased day by day that build
strong relationship with people. London, Bristol, Manchester and other cities are the top most
UK locations that used event organizers the most. Their growth will increase by just over £3
billion as compared with 2012 and gets wired back into some 26,000 British settled Businesses
that provide event production, venue hire, exhibition stand design, food and drink, transport and
other services all these are related to staging of live programs or functions. Most of the events
industries in UK now have the largest employee's with more than 533,000 individual directly
employed, that is much double than the UK telecoms organization.
Scale and scope of banqueting and conference sector in UK
Scale and scope of banqueting and conference sector is the most essential components to
attract the investor to spend their money in both industry. Their scales and scope is basically
depend on few factors like ownership style of banquet and conference industry as well as its
oriented and facilities level offered by hospitality industry. Banquet industry give meeting space

and food services to guest who are attending the seminar or events and conference business
organization provide the largest conference or meeting facility in UK that developed their scale
more than now. Thus, UK is the largest economically improving country that has many events
and seminar daily which develop the growth of conference and banqueting sector (Korir, 2018).
Their growth is based on support by the other related industries such as bar, restaurant etc. By
getting research on UK banquet and conference industry got the result that more than 46000
hotels and customer's houses are existed in country. All these organizations covered 130000
properties and 1.5 million people are involved in this property.
Thus, this is the best opportunities for UK and other businesses that are related with this
industry for developing their business more. Their size and scale defined the medium, large and
small size industry it also classified as the presence of customer's that attends at a time. Small
size conference included more than 500 participant, medium size conference is attended by at
least 700 to 1000 participant that will take time for 2 to 3 days and the large sized conference
take long time period and that will are included 3000 to 4000 participant which run for at least 4
to 5 days.
1.2 Causes of market growth
Conference and banqueting industry market growth is increased by completing the
demands of people for particular goods and services over time. They served their business
service to customer at affordable prices that developed its business more than the other
organizations in UK. Industry useing different types of strategies and plans that attract more
customers towards business facilities and raise the level of services which they offer to its
potential clients. Using new techniques and technologies developed conference and banqueting
industry growth in market place that also improved its brand image against its competitors.
Market growth for industry is possible after knowing and identifying customer demand and work
accordant to that. It also developed more by using new technologies that give good services to
people.
Factors that may influenced conference and banqueting industry development
 Socio-cultural factors: The important part of social is that their people culture that may
help to developed the conference and banqueting industry in UK. In country have very
rich historical events that are properly documented for guests delight which increased
business growth and profitability. Industry need to give their services according to the

culture of visitors and need to focused on their requirement that will bring their business
more successful.
 Economic factor: Economic growth often reflects on individuals and business of
conference and banqueting industry. People always need to celebrate their achievements
and success that increased this organization profit margin more than the other firms.
Thus, for celebrating these function they need event's organizer who arranged perfect
event that attract people towards their services. The growth of UK economy over the
years has required the industry of different events that have in turn contributed to growth
of new organization. The challenges lie on collection of information and reporting that
will impact the economic support of Conference and banqueting industry for raise policy
making.
 Technological factor: It is very obvious that technology has continues to progress and
advanced. This growth is the best way in technology that impact on conference and
banqueting industry. Most of the corporate industries and accomplished person's need
their banquets and conference to match the high tech stages in that they operate. Industry
has to use various technologies that connect with them to its potential customers and help
to connect with the other people. Internet is the best technology that developed C and B
industry business and also it is the opportunity that provides current events' information
and contributes to its growth substantially.
 Legal factor: The most important contribution in developing process of conference and
banqueting industry is given by the government. They make policies and rules according
to the organizations functions which are much flexible that change or adjust according to
the laws.
TASK 2
2.1 Strategic and operational problems entangled in effective management of banquet and
conference operations
Wembley International Hotel is one of the most famous hotel that give their effectual
hospitality services to people. But on the other side organization faced strategic and operational
problems in effective management of banquet or conference operations (Hoffmann, 2017).
Strategic problem is a fundamental policy or quibbling challenge poignant Wembley hotel

mission, mandates, resource, processes, structure, management or goods or service mix and
level.
Operational problems' management refers to business of organization less profitability. It
impacts on growth of Wembley hotel business and its services that decreased its profit margin
and let down their market image. Unmanageable management of the firm is one of the issue that
are involved in operational problems. They need to concentrate on some critical problems on
every day basis because it wants to update on time to time. The key operational and strategic
issues are involved in effective management for banquet or conference is discussed below-
 Documentation of booking diary: Booking diary include banquet and conference time,
date, room number, space, days for the conference is running, number of associates as
well as venue for every seminar. Thus, all these items should be mentions on this dairy
which Wembley hotel needs to maintain effectively, but they cannot manage it on time in
appropriate way. This is one the operational issues that affect its business growth and
profitability and productivity. Organization does not complete their task according to the
booking date or time that is the biggest issue in conference operations.
 Pricing and packaging: Wembley international hotel managed so many functions and
operations in its business. Packaging and pricing is also the main level of their business
that helps to build their image and promote their services at outside. Many conference
events have been held in the firm that is difficult to manage. Thus, for that they have less
focused on the pricing and packaging of food and beverages in conference events. They
do not make effective pricing policies that impact on its business and also affect
customer's expectations negatively. Packaging of food and beverages is the best way to
promote facilities of firm which Wembley hotel not done effectively.
 Safety and health: Safety and health issues of worker's as well as the associates is less
focused by the Wembley hotel which they need to be assure by the law. It is very
sensitive problem that is not concentrated by the organization.
 Resource allocation: Business profit and success of the firm is depends on allocation of
assets (Specht and et.al., 2014). Wembley international hotel do not managed resource
management function effectively because their operational team is not much effective in
their work.

 Accommodation strategy: In terms of large banquet or conferences Wembley hotel
accommodation services is not so well managed that directly impact on its business
profitable.
 Food production strategy: Wembley hotel cannot managed its food services in banquet
sector that would be effect their food and beverages standard quality which also impact
the other facilities or business of the firm.
2.2 Importance of delivering quality, performance and quality review techniques
Delivery quality is the most important part of business that help to developed it more and
also help to make brand image in market place. In banquet and conference sector delivery of
goods and services within good quality is much important which effect customer's expectations
towards organization (Aung and Chang, 2014). Thus, if deliver concordant level of quality is
good that definitely increased the level of customer's confidence in Wembley hotel. People
feeling is valuable to firm business that raise its profitability and success. Organization need to
deliver their food and beverage services to people on time that is much effective in business
profit.
Performance and quality review techniques
In Wembley hotel their banqueting and conference department used various quality and
performance review techniques that help to identified their employee's strength and weaknesses
and also analyse the quality of food and beverage services of firm. The growth of business is
depended on their performance level toward the league events as well as if it successful it
directly affects organization success. Worker's performance influence the profit and growth of
firm and also for its conference or banqueting department.
Performance review techniques
 360 Degree Feedback: This feedback critique give a comprehensive look at worker's
performance by pulling feedback for external sources. Manager keep their eye on
worker's work performance as well as customer's performance they evaluate their skills
which is effective for conference or banqueting department. These both department need
effective work force that help to serve their services to people effectively. Thus, for that
they used various methods which help to measure overall performances of employee.

This technique includes feedback form peers and non-direct supervisors with people do
their work daily. Through this methods Wembley hotel manager evaluate its worker's
performance effectively.
 Rating scale: Grading system and rating scale is credibly the most commonly used
performance review technique which is settled on set of worker formulated criteria that
include traits, behaviour, competencies or accomplished projects against which people of
Wembley hotel are judged. Conference or banqueting department used this method to
assure about worker's fully understand where failure and success fall on scale. This
method also refer, monitoring performance of people's that help in the process of
developing or improving their skills and knowledge.
Quality review techniques
Wembley hotel conference and banqueting department used different techniques for
measuring the quality of food and beverages. LC- MS/MS technique and UPLC is the best
methods for checking the quality of foods.
 LC- MS/ MS technique: Thus, to identify food quality organization departments used
this method. According to this technology use of liquid chromatography- mass
spectrometry has raised faster in the areas of food testing. This liquid help to measure the
quality of products that helps to run business successfully. Through this process
Wembley hotel analyse the nutrients' quantity in foods.
 UHPLC and UPLC technology: Ultra High Performance Chromatography and ultra
performance liquid chromatography are currently developed to tralatitious high PLC.
This method is used by the Wembley hotel banqueting or conference department that is
very effective for measuring the food quality. In this liquid has many small particles
which help to evaluate the food and beverage quality. Organization food department test
their goods quality by dipping small piece of food into this liquid which reflect its
positivity.

TASK 3
3.1 Food production system and style, food or beverage service style
Food production system and style
There are different number of food production systems and technique are available such as-
 Cook-chill production method: Cook-chill is a simple, controlled system of modern
food preparation configured to supply more flexibility in food service. According to this
method food will be fully cooked and storage or rapidly chilled at controlled
temperatures for up to six days (Cousins, Lillicrap and Weekes, 2014). Conference and
banqueting sector used this technique to make food fresh at the time of serving in
conference. In this event there are 200 guests give their contribution by participating.
Food departmnet cook food then chill it into the temperature from 70ºC to 3ºC for 90
minutes. It is very necessary process because bacteria develop more aggressively between
5ºC and 62ºC, so the food wants to past this danger area as possible.
 Conventional method: conventional method is based on low cost of fossil fuels, the
process of food and manufacturing of chemical fecund or the packaging of food. It will
often make more food than alternative systems. According to this process also
compromise the ecosystem and health of people. The motive of conventional food
method is to increased economies scale and low down the customer costs and developed
more production.
Food and beverage service style
Food and beverage service is the process of presenting, preparing and serving of food or
beverages to the people through hotels, food stalls, restaurants etc. it includes fresh, packaged
food as well as prepared foods and non-alcoholic drinks or beverages.
 English service style: English service style involves demonstration and service of food
to customers by the restaurant staff from food style to people plate, by the help of service
gear. Catering and banquet sector serve their food service in conference where meeting is
arranging. They give these services in English style that is unique to the other services
style. Staff serve food always from the left side of their guest.

 French service style: French service style is very simple style of serving food or dishes
that they present to the customers and placed on dinning table by allow people to choose
and serve itself. Such facilities are basically founded in restaurants serving Indian cuisine.
 Buffet service style: Buffet service style is a large presentation of food products, cold
and hot, various sweets and cuisines. Conference and banqueting sector used this style at
the time of presenting food in conference. In this technique people choose their food item
by own self and plated into their plates.
3.2 Factors and issues in organising off-site banquet
Catering and banquet sector organised conference in London and in this event there are
200 guests participating (Lee, Parrish and Kim, 2015). According to the event there are many
factors and issues that need to be considered.
 Selection of venue: The most important factors of operating conference in London is
choosing venue. It should be selected regarding to the financial or budget level for
conference.
 Theme of conference: Catering and banquet department need to decide the theme of
conference according to the demand of guests. The overall process is managed or
arranged under the budget of banquet or conference.
 Customers profile: Guests profiling is the most important factor that has to be
concentrated by Banqueting sectors. They need to identified people needs and demands
and also their culture or beliefs that help in the process of supplying foods and beverage
services.
 Contract with management agency: organizer should make contract with management
agency for organising the conference facilities like operating guests, give them
accommodation facility, food and beverage services, controlling the crowd, managing
time schedule etc.
Issues
In the process of organising conference in London organizer faced many problems such
as parking issues, time management, guest management, food etc. People need food at decided
time which is very important to balance according to the fixed schedule.

3.3 Menu planning consideration, limitations
Thus, for planning the menu for banquet and conference events there are few factors that
would be considered and wants proper learning before planning the menu for conference (Five
Planning Factors for Meals. 2018). The menu planning thinking for conference event and there
limitations are described below-
 Study about customers profile: At the time of choosing menu for banquet or conference
the organizer need to consider the people profile before choosing the final menu. All the
menu items and their costs should be accordant to customer profile.
 Knowing people preferences: Thus, after guest profile event organizer need to get all
the basic information about the customer preferences. In the conference there are large
amounts of people are available where the conference organizer cannot reach and do not
serve food according to its like and dislikes.
 Provide seasonal food items: Seasonal food is liked by every people who are
participating in this event. In the menu planning organizer need to add seasonal food item
which is likeable by all the people in conference.
 Event schedule: Menu choosing process is depended on the event schedule time. Thus,
for that organizer need to fix the time schedule than set the menu. They need to focused
that all the food timing should be consumed with breakfast, lunch or dinner.
 Final presentation of food: Final presentation means that food should be look attractive
to people because the satisfaction of food 60% is depended on the presentation or look of
food. Organizer need to make the best food in taste as well as in looks. Organizer need to
focus on limitation of food and other services.
Limitations
In the process of menu planning issues will be developed if organizer do not make it
according to the budget of conference. Food quality is another limitation that impact on its
services or facilities of business and also minimize the profitability and productivity.

TASK 4
4.1 Ergonomic consideration
Ergonomic consideration is design to defined the relationship between the organizer and
guests (Mohanty and Mahapatra, 2014). According to this process focused on overall
performance of employees and their staff members in arranging conferences and banquet.
Event organizer need to focus on every process of conference like time schedule, venue,
food facilities, menu planning, people preferences etc. They have to concentrate about the guests
like or dislike in food and beverages that impact on their business. According to it workers
performance is also the most important part to run events effectively. Organizer has to
considered the conference arrangement their venue or the services which they have to give to
guests. Accommodation service are the most important part of people serving facilities in
conference meeting.
CONCLUSION
In this report has been concluded that conference and banqueting sector growth is much
important for country growth or other businesses. In this study explains the reasons of market
growth that impact on organization business and also explain the elements that influence in the
process of conference and banqueting industry development. It defines the strategic and
operational issues which impact on firm productivity and profitability. There are many
techniques used by the conference department for checking the quality of food and beverages.
Furthermore, in this present report will discuss about the style of food production or service style
that attract people towards business. Menu planning is the best way to give proper services of
food to guests and organizer also need to focused on each and every level of arranging events.