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Objectives:

Identify solutions for common challenges that impact on both the largest and smallest events and foodservice concepts.

Describe the changing fashions impacting on menus and service styles.

Discuss menus and describe how to manage the challenge of delivering ‘choice menus’ and allergen free dishes.

Digestive wellness trends.

Focus on Convotherm to deliver banquet solutions – whether full or part plated/regeneration

Describe different service styles and the presentation of food for large scale events

Supply chains and menu planning post brexit – what has impacted on our offer/roles and responsibilities?

The tour fee is fully inclusive of flights from Manchester or Heathrow, accommodation in the Alpenhof Murnau hotel in Bavaria and all meals and places are limited to 2 only per institution.

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