Conference and Banqueting Management

CONFERENCE AND
BANQUETING MANAGEMENT

TABLE OF CONTENT
Presentation will include
• Introduction
• Food production system and styles
• Factors to consider off-site conferences or banquet
• Key menu planning consideration
• Ergonomic consideration
• Conclusion

INTRODUCTION
• The banqueting and conference industry is regarded to offer the services to consumers
of event management the company.
• This presentation is based on “Service On A Plate” who give catering services for
events, conferences and banqueting.
• Presentation will explain the range of food production system and styles for given
conferences or banquet.

Range of food production system and styles
Food production system for conference or banquet event:
Cook Freeze: Blast freezers have highly launched with success
into catering services.
The capability to freeze cooked dishes and made foods, as clear
from storage of chilled foods in refrigerators or already icebound
products in-depth freeze.
Sous Vide: It is kind of cook-hill which is mixture of vacuum
sealing in plastic bags, cooking through steam and then quickly
cooling and chilling.
The aim is to justify kitchen process without having harmful
impact on quality of single dishes.