Food Production System Assignment

Added on - 22 Jul 2020

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CONFERENCE BANQUETING ANDEVENT
Table of ContentsINTRODUCTION...........................................................................................................................3TASK 1............................................................................................................................................31. Food production system and Food service styles....................................................................32.Analysing the ergonomic and aesthetic considerations within conference, banqueting andevent facilities in Waldorf Hilton Hotel......................................................................................73. Legal and statutory requirement within the conference, banqueting and events industry......94.Types of events evaluated used in PWC functions by the Waldorf Hilton hotel's conference,banqueting and events teams....................................................................................................11CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................141
INTRODUCTIONConferencing and banqueting are the most significant parts of hospitality industry. This isthe sector which generates high revenues in all seasons. Conference is referred to as a formalmeeting of people with a shared interest. It is also defined as commercial association of peopleexecuted for the regulation of particular field or activity and exchange of information conferenceconsists of professional events. These occasions require various resources such as tools, the latesttechnology and other equipment. Banqueting refers to a large formal meal that is organised formany people often followed by speeches. Event refers to the occurrence at a determined time andplace with or without participation of people. It can also be considered as part of occurrence or asconsequences of a preceding activity. Event is also defined as the phenomenon that follows andis caused by some development or happenings. The study of conferencing and banqueting helpsindividual in developing understanding about various aspects of industry.The report emphasizes on food production system as well as food service styles inrelation to conference, banqueting, and event industry. It will also include the analysis ofergonomic as well as aesthetic considerations in context of Waldorf Hilton hotel London. Projectwill have focus on identifying the legal and statutory requirement in conference, banqueting anevent industry.The researcher has gone to the Walton Hilton Hotel for observing the event of PWC. TheHilton Hotel has various rooms that are mainly established for occasion of meeting such as PolnCourt, and Executive boardroom. The various system has been identified that include foodproduction system, method of serving etc. The report also provides detail about the variousfactors that has been considered by hotel management before organising the PWC function. Italso highlights the legal as well as statutory requirement in the event banqueting and conferenceindustry. The study also highlights the event evaluation procedure used by the company formeasuring the effectiveness of PWC function.2
TASK 11. Food production system and Food service styles.The event arrangement and menu planning have great influence as well as impact onguests. It is very essential for event planner and Hotel manager to select the right combination ofvegetarian and non -vegetarian food item as per the type of occasion. These variables have greatimpact on production system, menu planning and food selection. When selecting the menuoption, the following aspects are required to be considered such as type of contract, level ofevent and program etc. Hilton hotel is considered to be the popular choice for social as well asbusiness events. There are various methods of production systems which includes:Conventional method- This technique is adopted to produce food. This method includespreparation of fresh food and use of traditional cooking techniques (Park,Sung, Chang andGittelsohn, 2017)Convenience method- Convenience is the style of cooking mainly concerned with convenientfood item.Call order- In this style, the food item is prepared according to the order from customer or fromwaiter.Continuous flow- It includes production line approach in which different elements of productionprocedure can be separated.Centralised method-This style is not directly related to the service. Foods are held and aredistributed to different service area.Cook chill style-This is basically style of storing food production and regeneration procedurethat is based on principle of low temperature control in order to preserve the qualities and taste ofprocessed food item.Cook freeze-This style is associated with production, storage as well as regeneration of foodproduct. Cook freeze style is based on principle of freezing food item in order to preserve taste aswell as quality of prepared food. Freezing of food product require special procedures in order toassist freezing.Sous wide-It is the unique method of production that includes regeneration as well as storage offood item. Sous wide style is based on principle of sealed vacuum in order to control andpreserve the quality as well as taste of prepared food item.3
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