Conference and Banqueting Management

Conference and Banqueting management

Table of Content
Power point presentation will include the following:
INTRODUCTION
 3.1 Evaluating the suitability of a range of food production systems as
well as styles .
 3.2 Addressing the factors that need to be considered while organizing
off site conference
 3.3 Analyzing the key menu planning considerations for events such
as conference or banquet.
 4.1 Assessing the ergonomic considerations for conference or banquet.
 CONCLUSION
 REFERENCES

INTRODUCTION
Conference can be referred to as formal meeting which is
organized by event company and sponsors that is other
organization with the purpose of sharing of information as well as
held discussion with stakeholders. The important objective of
conference as well as banqueting management is to provide guest
as well as customer with high level of satisfaction. Event company
through effective conference and banqueting management intends
to provide better services to their client as it is vey much essential
for long term growth of business.

3.1 Evaluating the suitability of a range of
food production systems as well as styles .
 In relation to the catering and banqueting company, food
service plays very crucial role. The way food is served
by event company has great as well as long lasting
effects on the mind of guests or customers. The type of
food services to be offered is completely based on the
nature as well as size of business (Vlahakis, Apostolou
and Kopanaki, 2018). The basic type of services which
are provided by service on plate company are buffet
menu services, room services, bar , catering services etc.