During this semester ofCOOK 202, you will be introduced to the world of catering and all operations associated with it. This assignment is meant to showcase your understanding of the content covered in a practical, creative, and fun way. You will have the opportunity in your own to put into practice the essential principles of catering vision.

In this assignment, you will be required to create a social event of your choice. You may choose any of the following on-site catering styles and guest count you wish:

Social Catering (6 - 30 guests)Corporate Catering (300 - 600)Banquette (100 - 300)

Once you have decided your scenario, you will next need to create the following:

Menu

Budget (Food, Labour, Overhead)

Staff Needed (FOH & BOH)

Equipment

Ordering Sheet (Product and quantity)

Organizational Plan (Timeline, Staff Duties, Service Style, Special Notes)

You are permitted to use any organizational structure and tools that you wish. This may include calendars, excel charts, flow-of-food charts, time sheets and any other formats that were discussed during this semester. You may also include any external organizational resources you may have. Please present your assignment as a package and submit as one document.

Menu/5

After you've decided your event, it is time to create an appropriate menu. This menu is a chance for you to be creative and to show your skills as Chefs. However, you must keep in mind variable such as Budget, Staff, Location, Logistics, Equipment and Access to Ingredients when creating this menu. Keep it realistic and but have fun.

Question Budget/5????????

Many times, when creating a menu, the budget is the biggest factor or restriction. When used as a guideline it can be very useful for deciding a menu, staff, and location as well as giving yourself a clear profit goal. Create a budget that corresponds with the menu you've chosen. Please define what you intend to spend on:

Food/Ingredients

Labour (All Staff including BOH, FOH, and Support Staff)

Any overhead costs (rent, utilities, permits/licences, landmark fees etc.)Profit

Budget must be presented in both a dollar ($) amounts and as a percentage (%).

Staff/Labour/5

Clearly outline the required staff you'll need to successfully pull off this event. Please keep in mind any specialty staff such as Special Skills Staff, FOH, BOH, Support Staff etc.

Equipment/5

Make a list (point form is acceptable) of all the necessary pieces of equipment that you might need in order to properly execute your proposed menu. Please be mindful of your event type (on- premise or off-premise catering).

Order Sheet/5

Your menu is set, your staff is hired and your event is coming up quick. It's time to start ordering in the ingredients you'll need for this menu. Let's assume that you already have some key staple ingredients (salt, pepper, oils, stocks, spices etc.). Create an order list of what you'll need to start cooking. You may use local suppliers if you want to go the extra mile but please have your list in excel format.

Organizational Plan/5

As we spoke about in class, this is your master plan. Your reference to how every step of this event will be executed. It should include the "who, what, where, when, and how" of the event. This includes but is not limited too Timelines (for event day, prep, and setup), Schedule (staff, ordering/deliveries, prep days etc.), Style of service, Number of guests, Dietary Notes and any other special notes that may be applicable (HINT: Every events has them). You may present you plan in an organized table clearly outlining each topic. Remember "A failure to plan is a plan for failure".