Conference and Banqueting Management

Conference and banqueting management

TOC
 Introduction
 suitability of a range of food production
 factors to consider when organising an off-site conference
 ergonomic considerations
 Conclusion
 References

Introduction
 Study will explain suitability of a range of food production systems and styles
and food and beverage service styles
 It will highlight factors to consider when organising an off-site conference or
banquet
 Study will assess the ergonomic considerations

Sustainability of food production system, style and service
styles
Food production system
 Cook freeze: this is considered as modern food
production system which is generally used in every
hotel and banquet companies. The major benefit of
using this technique is that it helps in improving safety.
 Vacuum packaging: It is the process in which food is
being placed in a pack which is air tight. This helps in
increasing product shelf life.