Conference and Banqueting Management

CONFERENCE AND
BANQUETING
MANAGEMENT

Table of Contents
 INTRODUCTION
 3.1 Suitability of food production system and styles and service styles
 3.2 factors to consider when organizing an off site conference or banquet
event.
 3.3 analyse the key menu planing considerations for conference and
banqueting events.
 4.1 The ergonomic considerations for a given conference and banquet event.
 CONCLUSION
 REFERENCES
 Books and Journals

INTRODUCTION
The range of suitability for food production system
and style will be covered in the report. Along with the
factors for considering off site conferencing and
banqueting events. The report will analyse the key
consideration in menu planning with ergonomic
consideration for conferencing and banqueting events.

3.1 Suitability of food production system and
styles and service styles
 Food production system
Vacuum packing- it is technique of food production
system within which the food is packed in such a way
that it removes all the air which comes at time of
packing. In this technique the producer of food packs
the item into a thin plastic frame which remove all the
air within the food. This is helpful as it removes all the
oxygen from food container and this increases the life
of food.