Conference and Banqueting Management

Conference and Banqueting
Management

INTORDUCTION
 Conference and Banqueting management is to be considered the important part of hospitality
industry that can play certain events in the form of conference, celebration and parties. this
assignment will analyse the suitability to the wide range of food production system that can be
categorizes into the different styles off food or beverage in the conference and banquet
management. It will consider the different factors that involves when conducting the off-site
conference or banquet. At last, it will describe for analysing the menu planning and ergonomic in
the conference and banqueting.

Table of Content
INTRODUCTION
TASK 2
3.1 Describe the suitability of different type of food production systems and styles and food and
beverage service styles for a given conference or banquet.
3.2 Describe the factors that applicable for organising an off-site conference or banquet.
3.3 identify the key menu planning considerations for conference and banqueting events.
4.1 Discuss about the ergonomic considerations for the conference or banquet.
CONCLUSION
REFERENECS

3.1 Describe the suitability to the different type of food production systems and styles and food and beverage service styles for a
given conference or banquet
 A service on a plate firm has been appraised may ways to the conference and
banquet services in global world. Currently, the conference meeting can held in
next week where around 600 guest will take part in the meeting so that manager
has identified the requirement of client and provide the best quality of services.
The conference can be organized in well manner and planning the proper
schedule that prepare on the basis of conference. It should be conducted all
activities within proper time duration.