Service On A Plan 6 - Management of Conference Industry
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Added on 2020-10-22
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CONFERENCE AND BANQUETING MANAGEMENT TABLE OF CONTENTS INTRODUCTION 3 TASK 13 1.1 Size and scope of Banqueting and Conference Industry 3 TASK 25 2.1 Presenting key strategic and operational issue for an effective management system5 2.2 Performance and quality review techniques used by Service on a Plan5 3.1 presenting food production system and food and beverages service style for Service On A Plan 6 3.2 presenting different factors when organizing off- site conference or banquet 7 3.2 Analysing key menu planning consideration in conference and banquet
Service On A Plan 6 - Management of Conference Industry
Added on 2020-10-22
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