Table of Content •Evaluation on suitability of range of food production system and food and beverage services styles •Factors that will influence the off-site conferencing banquet •Key menu planning •Ergonomic considerations •References
3.1 Evaluation on suitability of range of food production system and food and beverage services styles •Food service system is one of the key factors that can influence success of any event in management programme. •If the food and catering service is not up to the market then program can surely fail. •Thus, food production system, process, style must be planned effectivelyandefficientlysothatservicefacilitieshasno discrepancies
3.2Factorsthatwillinfluencetheoff-site conferencingbanquet •Therearevariousfactorsthatwillaffectwhileselectinga conference banquet are as follows: •Location •Parking •Capacity and Minimums •Services
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3.3 Key menu planning •Menu of the event is being decided based on the availability of people that is being required to come up and attend the event •The menu is being decided by setting up the budget for each and every event in the company •This will help in providing various forms of feasibility in the menu that is being planned so that it will facilitate the event
References •Ernst, G and et. al.,2019, April. VerifyThis–verification competition with a human factor. InInternational Conference on Tools and Algorithms for the Construction and Analysis of Systems(pp. 176-195). Springer, Cham. •Köppel, J. ed., 2017.Wind energy and wildlife interactions: presentations from the CWW2015 conference. Springer. •Sethi, N., Laurie, G.T. and Harmon, S.H., 2016. International academicconferences: Significance and legacy of the 13th World Congress of the International Association of Bioethics.Medical Law International.16(3-4).pp.105-114. •Saiki, T and et. al., 2019. On-site observational learning in faculty development: impact of an international program on clinical teaching in medicine.Journal of Continuing Education in the Health Professions.39(2).pp.144-151.
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