This project focuses on the planning and execution of a food and beverage event, specifically a graduation ceremony for Nelson College London. It explores critical factors in food and beverage service management, including quality standards, budget, guest preferences, menu planning, time management, nutritional standards, service styles, and food quantity. The project also details the stages of the HACCP process, emphasizing hazard analysis, critical control points, critical limits, monitoring, corrective actions, recordkeeping, and verification. Furthermore, it examines the legal considerations essential for food production and services, such as food quality standards, the Poultry Products Inspection Act, the Federal Meat Inspection Act, the Egg Products Inspection Act, liquor licensing, and health department permits. The conclusion summarizes the key aspects of event planning, highlighting the importance of considering audience needs, cultural aspects, budget, and quality standards. The assignment includes references to relevant publications and exhibitions.
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