Background Below you will find details about three (3) upcoming occasions at your restaurant. As the dining room manager you are responsible for setting up the room and organizing and executing a style of service appropriate for the event. Your dining room contains 150 seats spread across one floor. Your restaurant uses square or rectangular tables of different sizes. Your staff is well trained in all the styles of service and your restaurant has all necessary equipment. Though well trained, you only have 5 employees at your disposal. Michael Smith, an accomplished Basketball Player, has recently been inducted in Hall of fame and also asked to run for senate seat. He has decided to make a formal announcement following dinner at your restaurant. He is expecting 45 people to attend the dinner and has mentioned that price is not an issue and wants to make sure that his guests are very impressed with overall food and service. His chosen menu is as follows: Cream of Mushroom Soup (bread to accompany) Seasonal Salad Beef Wellington or Chicken Supreme (guest to choose) Apple tartlet Wine service throughout

Thanksgiving Day is approaching quickly. As of now you already have 425 reservations, most of them families, booked. Your owner, an anxious one, is already asking you to plan out the service for the day, even though it is several months away.

Mr. & Ms. Simmons has recently got their Canadian Citizenship and its also their 2nd Wedding Anniversary. To celebrate these 2 occasions Ms.Simmons and her family, have decided to host a small get together of 25 people. Having dined with you before, they leave the menu and service style in your hands. And the crowd that will be attending are all from Neighborhood and she wants to make sure its an event to be remembered, but at the same time her budget is very tight and she does not want to over spend, and its a weekend occasion.

Instructions For each of the occasions you are required to complete the following: Select an appropriate style of service that enhances the guest experience and maintains profitability of the restaurant. Explain why that style of service was chosen. Be sure to take all aspects mentioned into account.

For each of the occasions, draw or put picture of cover setting and setup and explain how you would set up each cover (plate setting).