Conference and Banqueting Management

Conference and banqueting management

TOC
 Introduction
 Suitability of a range of food production systems, styles, food and beverage service styles
 factors to be considered while organising an off-site conference and banqueting.
 Factors considering in menu planning.
 Ergonomic factors considered in conference and banqueting management.
 Conclusion
 References

Introduction
 Study will include factors to be considered while organising an off-site
conference and banqueting.
 Factors considering in menu planning will be included in this presentation.
 Study will highlight ergonomic factors considered in conference and
banqueting management.