HND Hospitality: Conference & Banqueting Management - Food & Menu
VerifiedAdded on 2023/01/23
|13
|1195
|61
Presentation
AI Summary
This presentation provides an overview of conference and banqueting management, focusing on food production systems and styles, key considerations for off-site events, menu planning, and ergonomic factors. It discusses food production systems like cook-chill and vacuum packaging, along with service styles such as full silver service and family service. The presentation highlights factors to consider for off-site conferences, including staff utilization and Hazard Analysis and Critical Control Points (HACCP). Key menu planning considerations include consumer perception and needs, budget and feasibility, legal requirements, and production capabilities. Ergonomic considerations cover environment quality, space utilization, and audio-visual aspects. The presentation concludes by emphasizing the importance of these elements in successful event planning.
Contribute Materials
Your contribution can guide someone’s learning journey. Share your
documents today.
1 out of 13