Conference and banqueting management

CONFERENCE AND
BANQUETING
MANAGEMENT
TASK 2

Table of Contents
■ INTRODUCTION
■ MAIN BODY
■ AC 3.1 The suitability of a range of food production systems & styles and food & beverage services for a banquet
■ AC 3.2 Factors that needs to be considered during an organisation of off-site banquet
■ AC 3.3 Consideration of key menu planning for banquet
■ AC 4.1 Assessment of ergonomic considerations for a banquet
■ CONCLUSION
■ REFERENCES

INTRODUCTION
■ Banquet is a type of informal meeting where a lot of people from either same society or same business or same association
come and enjoy the meal.
■ Banquet is always held in evening till night. Types of banquet are wedding banquet and state banquet.
■ This presentation will highlight the types of food production systems & styles and food & beverage services along with the
suitability of food production systems & styles and f&b services for banquet.
■ It will also describe the factors which affect the off-site banquet. It will also tell about factors which is required to be take
into consideration before planning the menu for the banquet.
■ It will also emphasize on the ergonomic factors that is needed to be considered for the banquet.
■ Company “Service On A Plate” is planning and implementing a banquet for his clients for the purpose of get-together of
office members.

Range of food production systems & styles and food &
beverage services for a banquet
Types of Food Production System
There are various types of food production system which are as follows -
■ Cook Chill System
It is also known as Snap Freezing in which food are rapidly cool down after preparing for the purpose of
preservation.
■ Pre-prepared food System
In this system, menu are already decided and chefs prepare the food before starting the event which
continue till the event and food is prepared in the bulk amount.
■ Types of Food Production Style
There are various types of food production style which are as follows -