NOTE: This assignment requires you to be creative and put together a plan for a catering event.

If you do not have the capabilities to draw the floor plan in by computer (FYI I used powerpoint for the template and copied into Word), you can draw by hand and scan / attach a photograph of your plan. All files must be submitted to the Brightspace dropbox, preferably in one file with your name on it.

The Situation:

You are the catering manager at a hotel. A client has come in with the specific details and asked you to produce a catering plan for his approval. Your will hand in:

Part A

o Diagram of room with all requested items indicated - see file attachment for outline of reception room

Part B

o Diagram of buffet and other tables(s) with food, dishes, serving utensils, etc.

Part C

o A general plan of the details you would attend to leading up to the day of the reception

o A general service/work plan for the evening of the reception - starting with setup, completion times, service times. (not for individual workers)

Part D

o Block format recipe for stuffed mushroom caps-scaled up to 200 portions - refer to course notes on recipe development

Part E

o Not mandatory include anything else here you think would assist you demonstrate to the client how his wishes will be met

Feel free to be creative in the presentation of the materials - but this is the minimum to be handed in.

The Client:

Mr. Johnson a member of the alumni association at the local college wants an elegant evening reception from 7 pm - 9:30 pm on June 30, 2021

The Guests:

College alumni, graduating classes 1971 - 1991

200 guests are expected to attend

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 Menu:

Beverages

Wine spritzers

Fruit juice spritzers

Hot hors d'oeuvres

*Mr Johnsons favorite stuffed mushrooms he provided you with this recipe (which you will have to scale to 200 in part D).

Filo triangles with cheese

Bacon wrapped scallops

Mini vegetarian quiches

Cold hors d'oeuvres

Vegetable tray with dip

Hummus and pita

Dessert

Decorated cake

Assorted squares

Fruit tray

Coffee /Tea

Room Diagram:

Determine logical places for (and include in Part A diagram):

Microphone / podium

Welcome banner

Flower arrangements - makes sure they don't get in the way of traffic flow

Chairs placed along walls (~20 chairs)

Registration desk and coat racks may be located outside entrance in hallway if desired

Garbage cans (4) placed strategically

Service:

Staff serving spritzers on trays as guests arriveand 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

Marks 45 Marks

Part A: Diagram of room - 10 marks

Part B: Diagrams for table set ups -10 marks

Part C: General plan for items needing attention before the day of the event - 5 marks

Part C: General work plan for the event itself - 5 marks

Part D: Scaled up recipe, in metric in Block Format - 10 marks

attached is the outline for reception to be used in Part A(diagram of room)

PART A: DIAGRAM OF ROOM PART D: SCALED RECIPE (hint: needs to be 'block style')