Conference and Banqueting Management

CONFERENCE AND
BANQUETING
MANAGEMENT
(Task 3)

There are various ranges of food production and styles that can
be used by conference and banquet industry. These are:
•Cook-chill production method: This system refers to simple but
advance food preparation which id designed for the purpose of
giving more flexibility in food services. The technique involves
full cooking of food and rapid chilling and then stored at room
temperatures.
Evaluate the suitability of a range of food production systems
and styles and food and beverage service styles

• Cook-freeze production method: It is a food preservation
method in which meals are prepared but partly cooked, and
then frozen to -20°C in a central kitchen. This method
preserves food up to eight weeks and can be reheat for eating.
• Moist-heat cooking: In this form of cooking water, liquid or
steam is used for transferring heat to food. Examples; boiling,
stewing, pot roasting, simmering.
• Dry-heat cooking method: In this method food is cooked
using air or fat. These are broiling, roasting, grilling, pan
frying and deep fat frying. Food cooked in this method is rich
in flavour due to caramelisation.

There are different Food and Beverage service styles that can be
used by event companies for conference or banquet. These are:
• English or Family Style Services: In this form of services large
plates or bowls are filled with foods in the kitchen and set out on
the dinning table of servers. The guest serves themselves and
pass down the food to each other.
•Cafeteria services: The guest are served by servers or chefs
from behind the buffet line. This way to control the portion size.
In this system guest stand in line. And wait for their turn.