Banqueting
Researching a Hospitality Sector
Banqueting: Conferences & Exhibition Halls
Introduction
This report presents research into the banqueting sector of the hospitality industry, focusing on banqueting for conferences, exhibition halls and convention centres. The report will compare and contrast two organisations which operate within the banqueting sector. The two organisations chosen for the purpose of this assignment are the International Convention Centre (ICC) and the Hyatt Regency Hotel which is part of Hyatt International, one of the most prestigious hotel chains in the world, both of which are located in Birmingham city centre, close to Broad Street, one of birminghams bussiest streets. This objective shall be achieved by comparing the servicescape, including the premises and accommodation of the organisations. Staffing and training shall also be covered within the report. In addition, quality control procedures implemented by the organisations will be outlined in the report. And finally the report will discuss how both organisations care for their customers. Banqueting can be on premise catering or off premises; this assignment will focus on on-premise catering. Both organisations are commercial businesses as they are profit oriented. Banqueting: A lucrative business
Schmidt (2001) notes the traditional meaning of the banqueting business is “providing food and beverages to a group of people who will eat together at the same time”. Banqueting is mainly associated with convention centres, exhibition halls and large hotels, although, as a side line, this type of food service is now being employed by many food service operations, such as restaurants, due to its profitability (Davis et al). Banquet food and beverages in some large convention hotels, can account for as much as 70% or more of the combined total food and beverage percentage from all other services in the hotel, such as restaurant, room service and bars. (quote research??).
Banqueting: Conferences & Exhibition Halls
Introduction
This report presents research into the banqueting sector of the hospitality industry, focusing on banqueting for conferences, exhibition halls and convention centres. The report will compare and contrast two organisations which operate within the banqueting sector. The two organisations chosen for the purpose of this assignment are the International Convention Centre (ICC) and the Hyatt Regency Hotel which is part of Hyatt International, one of the most prestigious hotel chains in the world, both of which are located in Birmingham city centre, close to Broad Street, one of birminghams bussiest streets. This objective shall be achieved by comparing the servicescape, including the premises and accommodation of the organisations. Staffing and training shall also be covered within the report. In addition, quality control procedures implemented by the organisations will be outlined in the report. And finally the report will discuss how both organisations care for their customers. Banqueting can be on premise catering or off premises; this assignment will focus on on-premise catering. Both organisations are commercial businesses as they are profit oriented. Banqueting: A lucrative business
Schmidt (2001) notes the traditional meaning of the banqueting business is “providing food and beverages to a group of people who will eat together at the same time”. Banqueting is mainly associated with convention centres, exhibition halls and large hotels, although, as a side line, this type of food service is now being employed by many food service operations, such as restaurants, due to its profitability (Davis et al). Banquet food and beverages in some large convention hotels, can account for as much as 70% or more of the combined total food and beverage percentage from all other services in the hotel, such as restaurant, room service and bars. (quote research??).