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   Crowne Plaza22nd December 2005The Crowne Plaza Hotel faced an all too familiar problem – how to serve high quality food at banqueting speed. The main suite seats 300 to 350 guests – and when all banqueting rooms are in use, the hotel can find itself serving up to 700 guests. Plated banqueting was the perfect solution for a hotel determined to capture more than its fair share of the lucrative conference and hospitality market. Matthew Bills, Executive Chef said, "CONVOTHERM is the best plated banqueting system I've come across"
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