Suitability of Food Production Systems and Beverage Service Styles for Conferences and Banquets

Conference and banquet
management

3.1. The suitability of a range of food production systems and
styles, beverage service styles for a given conference or
banquet.
• There are various food production system that can be used by
company in accordance to the menu they have chosen for it
conference (Shen, 2015). Some food production system
available are:
• Moist-heat method: In this procedure food is cooked in
contact with steam. Common example of this method is;
boiling, broiling, stewing, pot roasting, simmering, etc.
• Dry cooking method: Food is cooked with direct contact of
hot air with food. In this cooking process food is been fried, or
promotes caramelisation of surface products. Example; deep
frying, shallow or stir frying or grilling of food items.

• Conventional method: In this process food is produced and
made in using some kinds of chemicals which give higher
yields to the maker.
• Traditional method: It refers to making of food in a traditional
way by using traditional recipes and techniques.
• Cook-chill production method: It is a simple yet controlled
techniques used to making of advance food options. In which
food is cooked rapidly and then chilled afterwards for a
controlled temperatures.

• There are many types of food and beverage styles are available
such as:
• Table Services: in this form of services customers enter the
dining area and places it orders. It includes following types of
services that are:
• Russian Services: Server serves the food from left side of the
customer. Yet it is similar to French Services.