Table of Content Introduction Suitability of a range of food production systems Factors to consider when organising an off-site conference or banquet Key menu planning considerations for conference and banqueting events Ergonomic considerations for a given conference or banquet Conclusion References
Introduction Conferenceandbanquetingisoneoftheleadingsectorof hospitality industry at United Kingdom. Organization taken for this assignment is Service on A Plate which is conducting its business in hospitality industry. Along with this it will include food production system, style and serving style, factors which are consider while off site conference or banquet, keys factors include in menu designing and ergonomic considerations for respective industry.
Suitability of a range of food production systems In order to sustain in market conference and banquet company need to innovate its food production system and style and serving style of food as well as beverage because through it they able to attract customers. Some of the major factors of these which are adopted by Service on A Plate are given below:- Food Production System: Vacuum Packaging Pre-prepared
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Cont... Food Production Style Banquet Buffet presentation Food and Beverage Services The Service Sequence Banquet service:
Factors to consider when organising an off- site conference or banquet Here are various factors are consider by a conference and banquet planner when they are going to organize any event outside the hall. When Service on A Plate organized event off site the conference and banquet they consider various factors, some of them are mentioned below:- Equipment hire Hazard Analysis critical control point Space Realisation
Key menu planning considerations for conference and banqueting events It is necessary for a company to to consider various guidelines when they are developing menu for event which they organizing because this will help them in fulfilling need as well as requirement of guest. There are several key guidelines which are consider byService on A Plate while developing their menu for event, some major of them are explain below:- Feasibility and Budget Customers perceptions and need
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Ergonomic considerations for a given conference or banquet There are several ergonomic considerations which must be viewed by conference and banquet company, some major of them in respect ofService on A Plate are given below:- Space utilisation techniques: Seating plan and room layout
Cont... Quality of environment: Ventilation Proper space or floor occupancy Audio visual: Lighting technology Sound technology
Conclusion By analysing above mentioned points it can be summarised that there are various sub sectors which are operating in hospitality industry and from it one of the leading sector is conference as wellas banquet sector. Thereare also various food production style and system which help a company in offering their food as well as beverage through diverse serving style. There are several factors which are consider by respective industry while conducting their business off site and they also need to consider several factors while planning for menu.
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References Ruby, M., 2016. Introduction Montana Chapter of the Wildlife Society 54th annual meetIng, 2016 Wildlife Restoration Celebrating Conservation Success and Facing Future Challenges.Intermountain Journal of Sciences.22(4). p.91. Swift, A. and Zhao, D., 2016, September. Conference banquet. In2016 29th IEEE International System-on-Chip Conference (SOCC)(pp. 1-2). IEEE. Yang, C. N., 2013. Banquet Speech at the Singapore Conference in Honour of Murray Gell-Mann on His 80th Birthday. InSelected Papers of Chen Ning Yang II: With Commentaries.(pp. 295-295).