Table of Contents β’Introduction β’Range Of Food Production Services β’Menu Planning Consideration β’Ergonomic Consideration β’Conclusion
Introduction β’Catering is a business that provides food services at a remote site and locations. Service On A Plate that is providing the catering services to at different locations for different functions. This presentation is providing brief about range of food production systems and styles for a catering services provider. Various factors are also explained ion the report that can affect the service of Service On A Plate company. Menu planning consideration and Ergonomic consideration is explained in presentation.
Range of Food Production Services β’There are different food production systems are used in catering services. β’On-site Kitchens β’Central Kitchen or Centralized Food Production System β’Combination of On-site and Central Kitchens
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Food and Beverage Service Styles used by Service On A Plate are β’Waiter Service β’Chinese Banquet Services β’Buffet Services β’Self Services β’Semi Self Services
Continued.. β’Different factors can affect the off site banqueting and conference. This different factors can affect the company in different manner. Location, socio-cultural factors, environmental factors, technological factors are main problems in off site working kitchen.
Menu Planning Consideration β’There are different kinds of conferences and banqueting events are served by the Service On A Plate and the menu planning is most important part of the catering services and clients. The planning of food menu is based on the type of occasion, function and conference.
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Ergonomic Consideration β’This consideration is all about structure and design of dine floor. It is important it can cause different problems to waiters and guest to entertain. For more comfortable working, serving and to work with high efficiency it is essential to design proper structure. This will provide better working conditions for serving staff.
CONCLUSION β’This is how the conference and banqueting events are served by Service On A Plate company. The different issues of off site conference and banquet are evaluated in presentation. Important consideration about design of event place and menu are explained in presentation.
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