This presentation discusses the suitability of food production systems and beverage service styles for conferences and banquets. It covers various food production systems such as moist-heat method and dry cooking method, as well as different types of beverage service styles. The presentation also highlights the factors to consider when organizing an offsite conference or banquet, including budget, food and beverages, location/venue, and presence of resources. Additionally, it explores the key menu planning considerations for conference and banqueting events, such as customer preferences, health issues, pricing, and staff skills. The presentation concludes with a case study of Watergate Bay Hotel and its menu planning strategies.
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