The best number for any plated meal is two, myself and a dam’ good waiter’.

It is a personal interaction between the server and the individual being served.  That is how important good service is – irrespective of the type or capacity of the function.

The Academy would be re-miss in having a high-powered MICE Focus Group on volume catering without including the essential element of service in the form of waitrons or serving point personnel.

Commented SA Chefs Association’s Thomas Overbeck: “A plated menu for (say) 700 plus has waiter logistics that require a great deal of rehearsal time”.   From human traffic flow, timing between courses, table décor hindrances, clearing and so on- the importance of effective communications between the various role-players should not be under-estimated.

Whether for 20 or 2000 covers, Overbeck added that not advising of elements such as themed attire of large hats, over-powering table displays, décor protruding within waiter walk-ways and the like – can have a detrimental effect on the entire well-planned proceedings.

The 30August MICE Focus Group at the 5 star Gallagher Convention Centre will take participants through their paces as to what works and more importantly the catering aspects to be avoided.

A continuous presentation on the CPD (Continuing Professional Development) credit system will assist participants – prior to commencement – in a better understanding of the benefits for credit accumulation. Three credits will be provided to participants for attendance and four credits for compliance certification.

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