$\backslash$table$[[$ES$,$Act,Ef$],[$Ls$,$Dur,LF$]]$ the picture is an example of a forward and backwardpass. turn our work breakdown structure for a project into a forward and backwardpass.

work breakdown structure:DELIVERABLES and SUB$-$DELIVERABLES

Before the event

Deliverable $1$: Planning Phase

$1\mathrm{.}1$: Endorsement of Organizers to MAAYO SHIPYARD AND SHIPREPAIRS INC. Management

$1\mathrm{.}2$: Initial Meeting with Management with the agenda as to What, Where, and When will the event take place.

$1\mathrm{.}3$: Developing Concept and Theme.

$1\mathrm{.}4$: Establish Budget and Funding Sources

$1\mathrm{.}5$: Feng Shui Considerations $($Chinese astrological Principles$)$

II$.$Deliverable $2$: Logistics Preparation

$2\mathrm{.}1$: Multimedia Provider Selection

$2\mathrm{.}2$: Arrange transportation for significant guests and Officials

$2\mathrm{.}3$: Coordinate with Shipyard Management for Technical Requirements

$2\mathrm{.}4$: Purchasing of Awards and Token for LGUs and VIPs

III.Deliverable $3$: Communication and Promotion

$3\mathrm{.}1$: Create Invitations and RSVP Management

$3\mathrm{.}2$: Develop Marketing Materials $($e$.$g$.$ Posters, Facebook Postings, Flyers$)$

$3\mathrm{.}3$: Reach out to Local Media for Coverage.

IV$.$Deliverable $4$: Coordinating with Key Stakeholders

$4\mathrm{.}1$: Liaise with Local Government Officials and VIPs

$4\mathrm{.}2$: Coordinate with Religious Leader for Blessing Ceremony

$4\mathrm{.}3$: Confirm Attendance of Primary Sponsors and Dignitaries

V$.$Deliverable $5$: Food and Catering

$5\mathrm{.}1$: Menu Planning

$5\mathrm{.}2$: Catering Service Selection

$5\mathrm{.}3$: Schedule for food tasting and Menu finalization $($if possible$)$

During the Event:

VI$.$Deliverable $6$: Event Management

$6\mathrm{.}1$: Meeting and Final orientation of organizational tasks

$6\mathrm{.}2$: Oversee Setup of Venue, Stage and Seating Arrangement

$6\mathrm{.}3$: Ensure Catering and Refreshments are Provided

VII.Deliverable $7$: Ceremony Execution

$7\mathrm{.}1$: Direct Program Flow and Timing

$7\mathrm{.}2$: Manage Speeches and Performances

$7\mathrm{.}3$: Facilitate Ribbon Cutting Ceremony

VIII.Deliverable $8$: Guest Experience

$8\mathrm{.}1$: Provide Assistance to VIPs and Guests

$8\mathrm{.}2$: Ensure Comfort and Accessibility at the Venue

$8\mathrm{.}3$: Address Any Unforeseen Issues or Emergencies

After the Event

IX$.$Deliverable $9$: Post Event Evaluation

$9\mathrm{.}1$: Gather Feedbacks from Participants, Guests and Management

$9\mathrm{.}2$: Assess Event Success and Areas for Improvement

$9\mathrm{.}3$: Document Lessons Learned for Future Reference

X$.$Deliverable $10$: Financial Reconciliation

$10\mathrm{.}1$: Review Event Expenses and Budget Allocation $10\mathrm{.}2$: Process Payments to Vendors and Suppliers

$10\mathrm{.}3$: Prepare Financial Reports for Stakeholders and Sponsors

XI$.$Deliverable $11$: Follow$-$Up and Thank You:

$11\mathrm{.}1$: Send Thank You Notes to Participants and Contributors

$11\mathrm{.}2$: Share Event Highlights on Social Media and Website

$11\mathrm{.}3$: Maintain Relationships with Key Stakeholders for Future Collaborations

XII.Deliverable $12$: Documentation and Archiving

$12\mathrm{.}1$: Compile Event Documentation $($Photos$,$ Videos, Speeches$)$

$12\mathrm{.}2$: Archive Event Materials and Records for Reference

$12\mathrm{.}3$: Create a Comprehensive Event Report for Internal and External Use

WORK PACKAGE

I.CATERING SELECTION PROCESS $-$ Deliverable $5$: Food and Catering Before the Event:

l$.$ Menu Planning:

a$.$Collaborate with Catering Companies to Design Menu Options

b$.$Consider Dietary Restrictions and Preferences of Guests

c$.$Finalize Menu Selections and Pricing

II$.$Catering Service Selection:

a$.$Research and Identify Potential Catering Companies or Food Suppliers

b$.$Request Proposals and Quotes from Selected Vendors

c$.$Evaluate Proposals Based on Menu, Pricing, and Service Offerings

III.Tastings and Finalization:

a$.$Schedule Tasting Sessions with Shortlisted Caterers

b$.$Evaluate Food Quality, Presentation, and Service

c$.$Finalize Menu Details and Confirm Caterer for the Event

IV$.$Logistics Planning:

a$.$Determine Serving Stations, Buffet Setup, or Plated Meals

b$.$Coordinate with Venue for Kitchen Facilities and Equipment

c$.$Arrange for Delivery and Setup Times with Caterer

During the Event:

l$.$ Food Service Coordination:

a$.$Ensure Timely Arrival and Setup of Catering Services

b$.$Supervise Food Preparation and Presentation

c$.$Coordinate Service Staff for Buffet or Table Service

II$.$ Guest Accommodation:

a$.$Provide Clear Signage for Food Stations or Buffet Areas

b$.$Monitor Guest Flow and Ensure Smooth Service

c$.$Address Any Dietary Concerns or Special Requests

III. Quality Control:

a$.$Conduct Periodic Checks on Food Temperature and Freshness

b$.$Address Any Issues or Concerns Raised by Guests

c$.$Ensure High Standards of Hygiene and Food Safety

After the Event:

l$.$ Feedback Collection:

a$.$Solicit Feedback from Guests Regarding Food Quality and Service

b$.$Review Comments and Suggestions for Improvement

c$.$Provide Feedback to Catering Company for Future Events

II$.$ Settlement and Payment:

a$.$Review Invoices and Finalize Payment with Caterer

b$.$Ensure Accuracy of Billing and Confirmations

c$.$Process Payments and Maintain Financial Records

III. Caterer Debriefing:

a$.$Schedule Debriefing Session with Caterer

b$.$Discuss Event Highlights and Areas for Improvement

c$.$Express Appreciation for Services Rendered