Conference and Banqueting Management

Conference and
Banqueting
Management
(TASK 2)

Table of Content
Introduction
Evalute sustantiality range of food production system
Factors to consider off-site conference and banquet
Menu Planning
Ergonomic Consideration
Conclusion
References

Introduction
In the twenty first century, hospitality is fastest growing industry in the open market
place. By providing unique and quality services to the potential customers they are
able to gain huge profit. This includes services like, theme park, cruise line,
transportation, food and drink, event planning, accommodation, lodging etc. by doing
such services this sector is widely attracting large number of customers which is a
positive sign for the firm. In hospitality industry conferencing and banqueting is a
part of it in which exhibitions and events are conducted to pull potential customers
(Aldebi, and Abdulhassan, 2017).

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