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Conference and Banqueting Industry Management : Assignment

   

Added on  2021-02-19

9 Pages2231 Words20 Views
Conference and BanquetingManagement

Table of Contents.INTRODUCTION...........................................................................................................................11.1 Presenting the size and scope of conference and banqueting industry.............................11.2 Describing the factor that influence development............................................................22.1 Describing the key strategic and operational issues that involve in effective managementof Service on A Plate..............................................................................................................32.2 Presenting the performance and quality review technique used by an industry...............33.1 Evaluate the suitability of different food production system and styles..........................43.2 Describing the factor that should be considered when organizing off-site conference....43.3 Analysing the key menu planning consideration for an event.........................................44.1 Assessing an ergonomic consideration for a conference..................................................5CONCLUSION................................................................................................................................5References........................................................................................................................................6

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