Conference and Banqueting Management

CONFERENCE AND BANQUETING MANAGEMENT

TOC
INTRODUCTION
3.1 Evaluate the suitability of a range of food production systems and styles and food and
beverage service styles for a given conference or banquet.
3.2 Discuss factors to consider when organising an off-site conference or banquet.
3.3 Analyse the key menu planning considerations for conference and banqueting events.
4.1 Ergonomic consideration
CONCLUSION
REFERENCES

Introduction
 Conference and Banquet industries is the diverse and largest industry which is
providing number of jobs to the people and good services to the clients. The
present study is based on Conference and Banquet industry in the country UK.
 Study evaluate the suitability of a range of food production systems and styles
and food and beverage service styles for a given conference or banquet
 It discuss factors to consider when organising an off-site conference or banquet