In these tea and lunch breaks, there are 22 people, including the trainer and the assistant. Therefore, food and drinks should meet everyone's needs. They must have an exciting way to participate. We also need snacks and milkshakes for those who eat less. The dessert must satisfy all participants. The budget allocated for food and drinks is $10,000. The committees that make up the event also have the task of contacting everyone – the staff, the coach and his assistant. However, food is an important part of any activity, so menu preparation is a necessary condition for the success of the activities. If the food is not good, the whole person will feel uncomfortable. The quality of operations will be reflected in the organization of catering. The food or menu chosen is the cornerstone of the concept and organization of the party. We can be divided into 3 categories, namely: Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an Original EssayThe above-mentioned menu supports all staff members and their choices, so the choice of recipes and menus is reasonable. The essence of food is how food and nourishment are provided. A recipe can be considered as: Standard food Price of ingredients Storage appearance Seasonal ingredients Acceptability of essential ingredients in the formulation Not only taste but hygiene is also important for the formula. This is necessary for staff who are diabetic or require low fat foods or require vegetarian/non-vegetarian foods. Vegetarians should ensure that nothing meets the dietary needs of diners. These elements, along with Hazard Analysis and Critical Control Points (HACCP), should be kept in mind when planning the menu. This will help avoid material, chemical or organic hazards in food production practices. The choice of menu is correct because all factors are well considered. Food and beverage regulation techniques and methods: These techniques and methods will cover the following: Self-service - no one brings food to the table, the personnel must go to the food supply point. and bring it to the table. There is no water on the table and there are even fountains, kettles and food outside. This is completely self-contained. Table Service – Desk services include specific areas reserved for staff. The table must be clean, nicely decorated and the menu must be placed on it. The service offers food and drinks on request. The waiters accept the order from the staff and serve on the table. A la Carte Service - Staff can order their food with one item, they can order only rice with no drinks or desserts. Auxiliary Services – This is where staff must provide food. self-service and get help from waiters and waitresses. For example: like in a restaurant buffet, all the food is on the table, the staff simply chooses the food and brings it to the table. The server can provide any additional bread or drinks they require. The food and beverage protection service program takes into account the different stages of quality, health, safety and security. For business operations that maintain certain quality and health standards, safety and security issues need to be resolved, and customers currently expect high-quality products rather than