event management

1. Event Management
Topic: “ Food service, Menu planning
& managing food products.”
Submitted by: Eeshna Dewan1

2. • An event is live interaction between the
audience and the client to achieve the
desired impact with complete sensual
experience. And managing these event is
called event management.
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3. Types of Food Service
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4. Plate or American Service
– Most common form
of banquet service
– Food prepared in
kitchen and presented
on guests’ plates
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5. Buffet service
• Guests serve themselves from
arrayed choices
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6. Silver service
• Silver service ; This usually
includes serving food at the
table.
• It is a technique of
transferring food from a
service dish to the guest's
plate from the left.
• Service continues counter-
clockwise. 6

7. Managing Food Products
• People may potentially suffer from food
poisoning or food-borne illness from
contaminated food.
• Therefore, all food/beverages, food contact
surfaces and utensils must be protected at
all times from unnecessary handling and
shall be stored, displayed and served so as
to be protected from contamination.
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8. Managing Food Products
• Perishable foods/beverages from an outside
vendor (caterer, restaurant, fast food)
require verificate – Complete a Catering
Proposal Form.
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9. Non-perishable Food/Beverages
(prepackaged)
• Canned soda
• Boxed juice
• Bottled water
• Chips
• Pretzels
• Trail mix
• Granola bars
• Crackers
• Candy
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10. Perishable Food/Beverages
• Meat (hamburgers, hot dogs, hot links, etc.)
• Poultry (chicken)
• Fish
• Dairy (crème-filled items, yogurt, milk, cheese,
ice cream, etc.)
• Eggs
• Potato salad
• Rice
• Pizza
• Egg rolls
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11. Food Storage Standards Concerns
• Condition of facilities and equipment
• Arrangement of foods
• Location of facilities
• Security of storage areas
• Dating and pricing of stored foods
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12. Factors Involved in Proper
Internal Conditions
• Temperature (next slide)
• Storage containers:
– Staples (airtight, insect-proof); – Perishables (packed to
maintain original quality); - Fresh Fish (packed in ice);
- Cooked foods & open cans (stainless steel containers)
• Shelving:
– Perishables (slatted shelving)
– Nonperishables (solid steel shelving)
• Cleanliness: daily sweeping and cleaning
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13. Optimum Temperatures for
Storing Food
• Fresh meats 34*F to 36*F
• Fresh produce 34*F to 36*F
• Fresh dairy products 34*F to 36*F
• Fresh fish 30*F to 34*F
• Frozen foods -10*F to 0*F
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14. Factors Involved in Arrangement
of Foods
• Availability according to use
– Most frequently used items closest to entrance
• Fixing definite location
– Each item always found in the same location
– Separate facilities for storage of different classes of
foods
• Rotation of stock
– Older quantities of food used before newer deliveries
– First-in, first-out method of stock rotation
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15. Storage
• Some operators require the storeroom clerk
to mark or tag each delivered item with the
date of delivery.
• Products are generally placed in one of
three major storage areas: dry storage,
refrigerated storage, or frozen storage.
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16. Storage
Dry storage
• Dry storage areas should generally be maintained
at a temperature ranging between 65oF and 70oF.
Refrigerated Storage
• Refrigerator temperatures should generally be
maintained between 32oF and 36oF. It work by
removing heat from the contents, rather than
"making" food cold.
Freezer Storage
• Freezer temperatures should be maintained
between 0F and -10F (-18oC and -23oC). 16

17. Menu Planning
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18. Menu Planning
• Menu is a list, in specific order, of the dish
to be served at a given meal. Menu is
central to the food service concept- it
defines the product offering, establish key
element of financial viability , contribution
margin & provide powerful marketing tool.
• Menu prepared in different events are on the
bases of different preference like in a
conference snacks are preferred to serve.
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19. Objectives
• To explain the importance of a menu
• To explain the basic rules of menu planning
• To identify factors to be considered when
planning a menu
• To identify constraints in menu planning
• To plan and write a menu
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20. Must help to achieve
Quality Objectives
• Quality standards:
flavor, texture, color, shape, flair,
consistency, palatability, visual appeal,
aromatic apparel, temperature
• Nutritional concerns:
low-fat, high-fiber diets, vegetarian
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21. Menu Planning Constraints
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22. Facility Layout/Design
and Equipment
• Space
• Equipment available
• Work flow
• Efficiency
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23. Ingredients
• Standard recipe
• Availability of the
ingredients required
during the life span of the
menu
• Seasonal ingredients
• Cost
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24. Quality Levels and Costs
• Guests’ expectation
• Employees’ skills and
knowledge
• Availability of equipment
• Specific ingredients
• Food costs and selling prices
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25. Basic Rules Of Menu Planning
• Know your guest
 Food preference
 Price
 Age
• Know your
operation
 Theme or cuisine
 Equipment
 Personnel
 Quality standards
 Budget
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