This presentation discusses the strategic and operational issues that may arise while organizing a conference or banquet. It covers the performance and quality review techniques, factors influencing the organization of an off-site event, menu planning issues, food and beverage production systems and styles for banquet, and ergonomic considerations for banquet. The subject is Conferencing and Banqueting and the document type is a presentation with solved assignments, essays, and dissertations. The college or university is not mentioned.