Conference and Banqueting Management

CONFERENCE AND BANQUETING
MANAGEMENT

INTRODUCTION
This conference and banqueting services operate
in the hospitality market in order to provide the
services like catering, conference halls and
banquet for event and business meetings.
This presentation will be based on the service on
a pat company. The presentation will explain the
different styles and service of food and
beverages. Also, will explain the factors that can
affect conference and banqueting industry.

3.1 Range of food production system and style
As the food production and service play vital role in the conference and banqueting industry. This food serving styles and
system is largely depended on the size of the hotel and catering company.
Food production system for conference or banquet event:
Vacuum Packaging – This method helps the services on a plat company to keep their food fresh for longer time duration. As in
this method, food is being packed in air tight bag by sucked out the air from the packet and then sealed package. This reduce the
chance of spoiling food.
Cook chill - This is basically cooking food, manufacturing process, that just flow to cooks food to the ready just done stage, and
then rapidly chill the food by storage in cool place. After this reheat the food for the later when need. Temperature range in this
system is 140 degree to 40 degree F. cooked food is stored n freezer. This will help the conference and banqueting to store the
food for longer time and with having good quality.

Food Production styles for conference or banquet event
Buffet Presentation — This style of food
serving is being applied by the service on a plat
company. In this style, different food items are
being presented in front of the guests, which
they have to served themselves or by the
waiters. This helps the guests to choose the
food item as according to their choice.