Conference and Banquet Management

Conference and Banquet
Management

3.1 Evaluate the suitability of a range of food production systems and styles and food and beverage service
styles for a given conference or banquet.
This particular system of food and beverage production involves all the
processes and infrastructure which are available to cater the bigger
masses or population in banqueting industry like packaging,
process, transport, marketing and consumption. There are many
organizations which provides quality food and beverage to
customers who are participating any different meeting or wedding.
The most important use of food and other services which they give
involves usage of counter and self service systems. This is an
effective way In weddings and businesses and provides a systematic
approach in delivering direct communication with service to prepare
food that is the choice of customer.

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Moist-gest cooking
From the types of these styles or methods the banquet sector will choose their production method
of food according to the menu they have selected for the particular conference.
Food and beverage service style:
 French service
 English service
 Russian service
 Buffet service
Adopting the the serving style of food is depended upon the size, number of guests and their
profile who would be coming to the event. If there is a large group of guests coming then its
easy to opt the English style of service which would be pre plated better for more number of
people attending. As the food production and service plays a dominant role while analyzing
the style and methods choosing the required one as all of them are depended on certain factors
which are mentioned above must be well established.

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Group or team effort: Success comes with group
effort whatever the piece of work it may be.
Conference and banquet manages their whole
work by dividing the tasks and employees into
many groups which can bring better improved
results.