Analysis of Food Production and Service Styles for Events

This report provides a comprehensive analysis of food production systems and service styles, focusing on banqueting and wedding events. It explores various food production methods, including cook chill and sous vide, highlighting their benefits and suitability. The report also examines different service styles such as full silver service and buffet service, discussing their applications and the factors influencing their selection. Key considerations for event planning, such as equipment hire, transport, entertainment, and menu composition, are also addressed. Furthermore, the report emphasizes the importance of legal requirements, feasibility, and budgeting in ensuring successful event operations. The analysis covers staff utilization, production capabilities, and the significance of 5-star hotel services in enhancing overall event quality. The report provides a detailed overview of menu planning considerations, including guidelines for composition, hygiene, and legal compliance, offering valuable insights for event organizers and professionals in the food and beverage industry.

TASK 2
3.1 Suitability of a range of food
production system, style and food
and beverages services styles
In respect to determine the wedding
event, food production system and different
style has been carried as per essential role.
There are several types of food production
systems available such as:
Food production system: Food
production system includes several
processes and infrastructure that are
involved in order to feeding population such
as growing, harvesting, processing, and
packaging and many more things. In this
type of system, right quality has been
produced in effective standards and also
utilization of several resources. It could be
understand in the following image:
Cook chill: This method is used that
assist to provide more flexible resources that
assist to carry functions and operations. In
this way, food can be serves within the
banqueting industries that assist to create
completely cooking with low down
temperature. This method used in the best
manner in respect to stored refrigerator in
controlling temperature. Benefits of this
process is includes to reduce wastage and
enhance shelf life regarding food and
maintains nutrition’s of quality and save the
cooking time.
Sous vide: In this type of method,
food is packed with the help of vacuum
material and slowly cooked in the water on
slow temperature. Therefore, it aids in
reducing harmful bacteria which easily
maintained and creating nutrition’s in food.
In this type of method, banqueting service
determines their operations in different
stores of hotels. Ingredients also maintained
for organise wedding party that is not carry
in all seasons.
Service style for food and beverages
In order to carry various food
production systems, banquet organisations
need to select their food production system
as per selected within the given conference.
They are as follows:
Full silver service: In wedding
occasion, full services method can be used
that assist to serve different types of food
and beverages to the guest. In this type of
method, food has been serves from the left
side and another meals and beverages
serving right side of each guest.
Illustration 1: Cook-chill technique
Source: (Cook-chill, 2017)

Banquet service: This type of
serving style, mainly used on special event
and occasion that are organised for
considered grant program. In wedding
occasion, banquet serving style could be
used this service to serve food and
beverages. Therefore, in this aspect, there
are various guests, menu of meals and their
serving time previously determines before
organise any event program.
Buffet serving style: This type of
serving style is more appropriate for
organise wedding event. In this way, there
are more than one tables has been prepared
for placing any meal and beverages in large
bowls. These types of tables are separate
from the guest tables. Further, invitees also
called from their table and staff also
organise banquet services to serve food to
guest.
From the different set of styles,
conference and banquet industry select the
service style for the given conference. It is
depends on type, size, guest numbers and
profile of particular client, etc. These
elements influences to the chosen industry to
serve food service style for a given
conference.
3.2 Factors that consider within the
organising an off-site conference or
banquet
There are several factors that are
considered through banqueting arranger
during organizing an off-site event for
wedding. They are as follows:
Equipment’s hire: This type of
equipment’s hiring involves utensils that are
required for preparing food. Further, music
equipment’s, decoration, furniture’s and
lightning equipment’s are also needed. Main
reason to outsource these types of activities
is diminished the cost of event, special
request from client, less time and venue not
provide services as per the customer
expectations.
Staff utilisation: Staff utilisation is
assist to maximize efficiency of employees
for banqueting and conference service
providers. In this aspect, it is very important
to provide proper training to employees in
various areas of the event. Hence, it assists
to understand the roles of people and make
very easier outcomes as per requirement of
task and skills.
Transport: It is another important
factor that affect to the success of any event.
In the case of organizing an off-site wedding
party, location of any event need to be
accessible through personal using personal,
private and public transportation mode. In
addition to this, it is very essential to
provide proper parking services for vehicles.
Hence, organizer need to determines proper
services with additional facilities to access
the event place than it will work as extra
revenue centre.
Entertainment required: In wedding
event program, organizer must provide party
Illustration 1: Silver service
Source:

that considered entertainment factor. There
are several entertainment factors included
such as DJ, games, entertainment for kids,
etc. Main reason to introduce this type of
services in banqueting is creation of guest
interest in functions. Therefore, they are
continuous engage in various activities.
3.3 Key menu planning considerations for
conference and banqueting events
In order to determine banqueting and
conference events, there are several issues
and concerns take place that could be
adverse impact on overall functions and
operations of these events. They are as
follows:
Guidelines that is related with
composition: Within the event program, it is
the main responsibilities and duty of
manager to demonstrate right composition
of food such as starters, main course, desert
and beverages. Therefore, different needs
and wants of a particular person could be
satisfied. In this basis, raw-material also
purchased on particular date of event that
assist to maintain freshness and hygiene
factor.
Production and services capabilities:
Capabilities also depends on capacity of
production of particular hotel and industry.
Beside this, in respect to attain the better
quality of particular services, event
organisers need to determine 5 star hotels
for conference that offer wide range of
services in other hotels.
Legal requirement: In respect to
provide quality of food products, hygiene
factor properly need to be managed. It is
very important for every hotel industry to
follow all practices and standard that are
related to food production. In respect to
ensure appropriateness, legal requirement
must be considered so that hotel and
industries never face any issues in respect to
carry whole event program.
Feasibility and budget: Main aim of
the banqueting industries is need to prepare
food that possess with the highest and best
quality in appropriate budget. Hence, budget
need to be made realistic according to the
requirement of client and also keep in mind
of people for financial stability of the
businesses.