Some pointers to you to build upon: 1. First you have to estimate the number of guests. - Tell me how you intend to do this. If you have this information, how can you use this information? 2. Next you may decide on a menu. - What would be the constraints that you will have to deal with? What you want to do and what you do may be different? How are you going to account for stock outs? 3. Which food is going to be store bought or made in house - Make or Buy options 4. Timing of food - i.e. when to make it - on the day or before? Be sure that the item arrives on table on time 5. Scheduling the foodfservers on the day of the event 6. How are you going to decide the reorder point on the day of the party? Who is assigned this responsibility? The point of this exercise is for you to realize that even though this endeavor appears to be a relatively simple activity, the key to successful planning is how we generate, integrate and organize all the information on which planning and control depends