This presentation provides a comprehensive overview of conference and banqueting management, focusing on key aspects such as food production systems (Cook Freeze and Sous Vide), factors to consider for off-site events, and essential menu planning considerations. The presentation also delves into ergonomic considerations, including environment quality, audio-visual setups, and space utilization techniques. It highlights the importance of HACCP in ensuring food safety and the effective utilization of staff. The presentation concludes by summarizing the discussed topics and referencing relevant literature, offering valuable insights for managing successful conference and banqueting events. This presentation is based on the 'Service On A Plate' catering services and includes a detailed explanation of food and beverage services.
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