‘How could we be put in such an embarrassing position like this?’ When a great deal of hard-core planning goes into a major banquet or launch function – especially where there could be a limited sense of humour or some looking to find fault – this is the time when volume catering can take on new meaning. Having guests wear a sleeved overlay of tassels for example can prove a disaster when the table décor is not in unison.
Thomas Overbeck of the SA Chefs Association (SACA) said in one comment: ‘How many times have we heard from an event manager that the catering was none of their concern to know the finer details as that was the job of the chef and his staff. Yet the same event managers will plan grand and glorious backdrops, dazzling décor, glamorous fancy dress attire for the attendees in total isolation of the plated serving strategies in place’.
Volume catering carries serious logistical requirements from the executive chef hence it is imperative that those co-ordinating and controlling volume catering understand the rules of the game.
On Friday 30August SACA’s Overbeck will take the participants through their paces in a well-formatted three hours which has effective high retention pointers embedded within the content. Watch out for the CPD (Continuing Professional Development) red logo which is the participants assurance that their valuable time is being spent in gaining authentic proof of credible claims in updating knowledge for further career development.
The content is designed for management representing: event planning, MICE venues, tours, travel, DMCs as well as agents such as PR, advertising and marketing. Design and décor companies would obtain good pointers as well.
Email info@miceacademy.co.za for the confirmed programme content.
