Conference and banqueting management

hi, \nkindly need this 55 times \n\nfor task 2 \nTask 2: Group Presentation \n(PowerPoint + + accompanying notes)\n\nplease let me know\n

CONFERENCE AND
BANQUETTING
MANAGEMENT

TABLE OF CONTENT
 Introduction
 Task 2
 Conclusion
 References

INTRODUCTION
 The presentation will lay emphasis on production system and styles for conference or
banqueting industry. Also, the factors consider while off site banqueting or
conferencing will be highlighted. The key menu planning considerations will also be
cover in the presentation. The ergonomic considerations will also be highlighted in the
presentation.

Evaluate the suitability of a range of food production systems and
styles, and also food and beverage service styles, for a given
conference or banquet
 Food production systems for conference or banquet event
 Vacuum packing - It is a method of packaging by removing air from the package
before the sealing. Service on a plate uses this packaging and it involves packaging
through plastic film. This helps the conference and banquet in reducing the limiting
growth of fungi and bacteria and also prevent the products from evaporation of contents
present in it. This helps the service on the plate to manage their events effectively.

Analyze the key menu planning considerations for
conference and banqueting events
 Legal requirements - The planning of menu in any conference and banquet events
conduct by a company need to fulfil legal requirement firstly. The legal requirement
includes food safety, checking of quality for food in event, etc. Before planning to the
menu these must be properly checked. So, that the company is able to conduct event in
successful and smooth manner without any hindrances.

Assess the ergonomic considerations for a
given conference and banquet event
 Some of these ergonomic considerations company Service on the plate follows in their
conference and banquet events. They are :
 Technique of space utilization - The company Service on the plate sets the seating
arrangements of guests by formulating plan for seating arrangement in the event in
order to utilize the every space available at the venue. Along with it they take care of
the comfort by proper and comfortable seating of the guests arrive at the event.
Therefore, the Service on the plate company executes consideration of ergonomic for
conference and banquet events.

CONCLUSION
 The presentation includes production system and style for events by Service on the
plate. The factors were also covered regarding off site banquet or conferencing
highlighted.

REFERENCES
 Bouchon, F., Hussain, K. and Konar, R., 2017. Event management education and event
industry: A case of Malaysia. MOJEM: Malaysian Online Journal of Educational
Management. 3(1). pp.1-17.
 Hernández-Ocaña, B and et.al., 2018. Bacterial Foraging Optimization Algorithm for
Menu Planning. IEEE Access. 6. pp.8619-8629.
 Jones, M.L., 2017. Sustainable event management: A practical guide. Routledge.