Conference and Banqueting Management

CONFERENCE AND BANQUETING MANAGEMENT

INTRODUCTION
• Conference and Banqueting Management is related with managing, preparing, setting up services etc. for Conference and
Banqueting events and functions across various sites by serving both the alcoholic as well as non alcoholic beverages. It is also
associated with handling of cash and money requirements for the event. The present report is based on “Service On A Plate”
who provide catering services for events, conferences and banqueting and also local Contracts with large organisations. It has a
team of talented and passionate team which is expert in creating delicious and fabulous multi cuisine canapes, buffets and
banquets. The report will discuss about size and its scope along with the factors which are influencing its development process.
Further it will define strategies and operational issues as faced by Conference and Banqueting Management. Possible
techniques related to performance and quality review which assist in improving performance will be discussed. At last, it will
streamline about food production system and styles.

TASK 2
3.1 Evaluating suitability of food production systems and styles along with food and beverage service styles.
• Food and beverages are considered as one of the most important part for making every event successful and entertaining. It helps the
management of programme in attaining their specific goal as well of making customer satisfied and increase in profitability.
• Food production system defines the manner in which the food has been prepared and produced. It can be related to cooking of food in a healthy
manner.
• It types includes cook freeze and chill, vacuum packaging, traditional as well as modern partie system. It can be of pre- prepared type as well.
• It is duty of event organiser to ensure that food has been prepared by following full hygiene and safety measures.
• Also, different variety of food has been prepared by considering client guest of different culture and demographic situation. Food and beverages
served to guest should be fresh and healthy and not stale.
• Production style of food and beverages can be banquet, buffet presentation. Use of fork, fingers and other cutlery can be there for production
process. While serving clients with food and beverages, service provider should use full etiquettes and courtesy and use styles such as banquet
service, family type service.