Need to Fill the table below and additional information some are provided in the outline of this project, need to include timing when the event starts, guest enters, and many other things.

PART C: PRODUCTION / SERVICE PLAN Before Event Time Details Day of event (example in red to give you an idea of what I'm expecting for Part C) Time Details 5:45 PM Ensure all dishware set out 7:30 PM Cake Cutting Ceremony Etc... The Client: Mr. Johnson a member of the alumni association at the local college wants an elegant evening from 7 pm - 9:30 pm on June 30, 2021 The Guests: College alumni, graduating classes 1971 - 1991 200 guests are expected to attend FSRV 1213 - Spring 2021 Additional Needs of the Client: A registration desk to hand out name tags and program 2 coat racks Microphone and podium 2 standing floral arrangements and 1 table centrepiece 4 garbage cans Some chairs for elderly guests Large welcome banner Green cocktail napkins with the college crest embossed on them The Client: Mr. Johnson a member of the alumni association at the local college wants an elegant evening from 7 pm - 9:30 pm on June 30, 2021 The Guests: College alumni, graduating classes 1971 - 1991 200 guests are expected to attend FSRV 1213 - Spring 2021 Additional Needs of the Client: A registration desk to hand out name tags and program 2 coat racks Microphone and podium 2 standing floral arrangements and 1 table centrepiece 4 garbage cans Some chairs for elderly guests Large welcome banner Green cocktail napkins with the college crest embossed on them Service: FSRV 1213-Spring 2021 I Staff serving spritzers on trays as guests arrive and throughout event. Last call 8 PM Wheel out cake at 7 15 and serve near dessert table Formal cake cutting ceremony at 7.30 . Buffet Table (include diagram in Part B) . . . all food set out by 5:45 Green Tablecloth Keep hot food hot - use chafing dishes Use cards to label food items Use 2 service lines along each side of table Ensure flow at end of service line doesn't flow into dead end Floral arrangement in centre Flow should start with plates > cold hors d'oeuvres > hot food > napkins > cutlery . . Dessert Table (include diagram in Part B) Cups / saucers, spoons, dessert forks set up by 5:45 Coffee / tea & squares / fruit out by 6:30