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Catering Management

 

Catering Management

  1. The event for which all the planning is done is a Christmas event, and the detailed timeline of the event is 12-12-2021 from 5:00 pm to 9:00 pm. The company that is arranging the event is BW Catering Company.

Guests will come at around 5:30 pm, and they will leave at 9:00 pm.

Rentals will arrive at 3:00 pm and they will leave at 10:00 pm

All the staff members will arrive at the party at 2:00 pm, as they have to do the proper planning and leave the party at 11:00 pm after finishing all the work. Staff members include the chef who will cook the food for all the guests (Blanca-Alcubilla, et al., 2018).

Florals and décor will arrive at 3:30 pm for decoration purposes and they will finish the work by 5:00 pm and then they can go to their place.

The detailed timeline for the event includes that event will start at 5:00 pm and will end at 9:00 pm, and all the guests will arrive on time at 5:30 pm and then all the functions, games, and stalls will be opened.

All the activities of the event include that guests will choose a variety from the appetizers, and there is one bar grazing station present on the evening schedule, also there is an appealing theme of renting all the gold items, modern white floral arrangements (Blanca-Alcubilla, et al., 2018).

  1. Rentals would like to create for the dining table only, and different items that are present in the desert, main course as well as starters includes Sweet Potato Pancake, and in Italian, dishes include Mini Pizza, Fried Calamari, and Bruschetta. These all dishes are mostly preferred by the guests who will attend the event.

Arabic dishes include Kebabs, Falafel, Kibosh, Samba, as well as middle eastern cuisine, and Asian dishes include Cherry compote, king cole duck, flatiron steak, cheddar, fritter aioli, and crispy onions.

Tables, chairs, as well as dining table white cloth, will be used for the rental, as well as all the plates and bowls, and all the dishes will be on the rental, so that serve all the guests properly. 10 guests can sit at the table, so that table size would be big and there will be 10 chairs will be rented for each table. Almost 20 tables will be arranged, and approximately 200 customers will be present at the Christmas event (Mukwakungu, et al., 2019).

  1. Shape of the table will be a round table, because it will be more appropriate as 10 people can easily sit on the table and approximately it will be cost-efficient for the organizer, and it will take less space in the party, and 20 tables can easily be arranged, 200 guests can have their sit on the table. Space is of approx. 30 tables, but it will be too congested, and then we have decided to arrange and place 20 tables, but if more guests can come, then we can place 3 or 4 more tables (Shaikh, et al., 2019).

Chair selection for the event of Christmas is event chairs on which the white cloth will be worn out on the table and chair and cover all the chairs and tables by the white cloth.

  1. Dishwash, cutlery, glassware, and napkin selection will be done properly so that they can be handled and managed properly for all the guests that arrive at the party. A set of 20 forks will be purchased and approximately 20 sets will be purchased so that guests can easily use them, and there will be plenty of forks, cutlery items present. Tissue papers will be kept with the dish plates so that guests can use them, a pack of 100 large size tissues will be arranged for the party, and 20 packs will be purchased so that it would be no shortage party of tissues (Shaikh, et al., 2019).

Tableware will be arranged in which the dishware will be used for setting the table, and it includes everything such as cutlery, glassware, as well as serving dishes, and they all must be stainless steel, and in handling they will be durable, as well as they all are the rust-resistant.

  1. Total cost for each person would be $35.00, and it includes the cost of the table, chair as well as tissue paper, forks, dishwasher, and cutlery items. All these items will be added to the invoice that will be prepared for the event, and a total invoice will be prepared including all the guests who are coming to the party (Luo, et al., 2018).
  2. The theme that is selected is the golden theme and all the flowers will be pink and white which will easily go with the theme. This theme is most suitable because it will attract all the customers, and this is the aesthetic look that will go with the golden theme of all tables and chairs. Candles will be also kept on each table, approximately 5 candles will be present on each table as it will also give an aesthetic look and most importantly, it will give a good vibe to all the guests. These candles will not blow off till all the guests will leave the party. It will give a pleasant look to the party (Luo, et al., 2018).

The price per table in which the decoration will be included is $25 for each table. It includes everything that is candles, florals, decorations, tissue paper, as well as dishwashers, and cutlery items that will be arranged on the table (Mukwakungu, et al., 2019).

  1. Labour –Include there is the Christmas party they need to do in downtown Toronto and they are currently scheduled is in December and the BW catering service I booked for this event they have to make sure to handle all the things. Also, the BW catering needs 5 supervisors for this work and they need to do the work in the morning shift as their need to prepare food. Also, we need 3 supervisors for the night shift of the event. As this is the big event we need 13 members of the waitstaff in the event of handle the catering services and the other services will be handle by them from morning till night shift because this is an event which has so many guests has to come and as the catering services, they need to attend this and will complete their services for the better development (Buning, 2016).

There is the requirement of the 4 head chefs to guide the junior chef in the event to attend the event and give their best in the event to fulfill the company services and perfectly turn the event. As there is also required the assistant chef as they have to handle the other services in the event and make sure to get the better services in return for the company development and their better services will impact the company image and improve the company feedback. This is the important thing the company needs to do also, they need the bartenders to attend the beverages department as they need the 4 bartenders and this is the important thing to do to handle the beverages. These are the workers who are required to handle the event and the bartenders need in the night shift after 6 pm at the drink start in the evening to do this is the thing they have to handle the event to complete their catering services in the Christmas party.

  1. As the event is related to the Christmas party and this party is going to start preparing in the morning from the 11 am and it will stay till noon which means till midnight they have to work and we have to provide the midnight services till that day according to the event requirements and the event organizers demand from us. The activity for the catering services will start from setting up the materials and decorating the areas of the catering side also, to preparing the food on time before the event start (Chamberlain, et al., 2019).

The catering manager will arrange the catering areas and divide the food sides and the drink will be placed on the other counters after that they will have to place the food in the containers which are done by the head chef and the assistant of the chef will do this work. After this, they will have to arrange the plates and the utensils which are going to be used by the guest in the event and this activity will be handled by the junior chef and the trainer’s chef in the event are com on the behalf of the BW catering as they are the employees of the organization of the catering services. The Christmas party need to have the theme to have the cake and the pancakes also, the cupcakes on the menu and after that, there is compulsory to have Wine in the beverages and the other hot dishes and the soup will be a demand by the event organizer and as the BW catering services this is our services to do the and fulfill the customers demand and their requirements to get better and this improves the company image in the market and develops the organization working styles too (Buning, 2016).

  1. there are some guests in the event who are not going to attend the event and they will be introduced in the event as the virtual event and for those guests, we have to arrange a separate conner in the event so with the help of that those people will not be left out from the event at any cost (Kavanagh, et al., 2015). The BW catering services have to prepare the 3-course dinner and the bottle of the wine Nand the gift which we are going to organize for the other people in the event related to the theme that is a chocolate box is going to be sent to those guest which is virtually connected to this event and the cost of that per box which contains the dinner of the 3-course dinner and this box cost is $150.00 the junior assistant and the trainer of the staff members from the catering and the delivery boys of the BW catering services are responsible for this duty and they have to make sure to reach the box to the customers before the event start and they have to make sure the food will remain in the box fresh and hot as the Christmas time there is the low temperature and winter will be there and also, there might be chances of the snowfall in the morning and because of this, they have to face challenges to reach on time (Kavanagh, et al., 2015).

The box which has the 3 meal course will contain the soup, cookies, cakes, and salad. Also, we have to organize a setup for the virtual clients in the company to attend the event and for that, we have to set up the projectors in the corner of the event so they also, meet with each other during the event and we have to instruct our other branches from the different cities to make sure to reach and deliver the box of the meal on time before the event start and the bottle of the wine and also, they have to deliver the gift that is customized by according to the party theme and the event organizer demand for this (Jones, 2017).

Description                                                                          price                                    qty                         amount

1 hours d’                                                                                14$                                       5                          70$        2 course sit                                                                            40$                                       3                              120$

3 Dessert station                                                                  14$                                       5                              70$

4 beverages                                                                            45$                                      10                           420$

5Labour                                                                                 35$                                      15                            525$

6virtual boxes                                                                      150                                        –                                  150$

7 appetizer                                                                             14$                                       7                                  98$

8 main course                                                                          23$                                     15                               345$

9 dessert                                                                                    5$                                       8                                  40$

 

Discount                                                                                                                                                                   – 38$

Tax rate 13%234$

Total                                                                                                                                                                       1566$

 

The total cost for each person would be $35.00, and it includes the cost of the table, chair as well as tissue paper, forks, dishwasher, and cutlery items. the desert, main course as well as starters includes Sweet Potato Pancake, and in Italian, dishes include Mini Pizza, Fried Calamari, and., Tyger, L. M., Goryacheva,) Bruschetta. Labour –Include there is the Christmas party they need to do in downtown Toronto and they are currently scheduled is in December and the BW catering service I booked for this event they have to make sure to handle all the things. Also, the BW catering needs supervisors for this work and they need to do the work in the morning shift as their need to prepare food. (Eriksson, M., Osowski,)

Answers 8.    The event for which all the planning is done is a Christmas event, and the detailed timeline The company that is arranging the event is BW Catering Company. In the over group, we send one member to the submit final work on the blackboard. All the activities of the event include that guests will choose a variety from the appetizers, and there is one bar grazing station present on the evening schedule, also there is an appealing theme of renting all the gold items, we send the member and the member give the final work to the blackboard what we order.  And submit the final what we have from your service and all member give the feedback it what we like and the dislike to the catering service Candles will be also kept on each table, approximately 5 candles will be present on each table as it will also give an aesthetic look and most importantly, we have to thank you for the discount and the price of the food and the food was very good and the service is too good. The price per table in which the decoration will be included is $25 for each table. It includes everything that is candles, florals, decorations, tissue paper, as well as dishwashers and cutlery items that will be arranged on the table In the over group, we send one member to the submit final work on the blackboard. All the activities of the event include that guests will choose a variety of appetizers. The box which has the 3 meal course will contain the soup, cookies, cakes, and salad. Also, we have to organize a setup for the virtual clients in the company to attend the event and for that, we have to set up the projectors in the corner of the event so they also, 9Eriksson, M., Osowski,)

 

 

9 Make sure to review the rubric before you submit your work

Answers. Make sure to review the rubric before we submit we have the first time to be we assignment instruction in the end rubric and the two be the key tools of the completed in the assignment of the key guidelines we have to follow the avoid all the problem does not to be the meet the key guidelines the desert, main course, as well as starters, includes Sweet Potato Pancake, and in Italian, dishes include Mini Pizza, Fried Calamari, and Bruschetta. we have to take to read both of thing in the approximately 5 candles will be present on each table as it will also give an aesthetic look and most importantly, we have to thank you for the discount and the price of the food and the food was very good and the service is too good. The price per table in which the decoration will be included is $25 for each table we have taken care of and the edit we work accordingly after we have written unfortunately Make sure to review the rubric before we submit we have the first time to be we assignment instruction in the end rubric and the two be the key tools of the completed in the assignment of the key guidelines. there are some guests in the event who are not going to attend the event and they will be introduced in the event as the virtual event and for those guests, we have to arrange a separate corner in the event so with the help of that those people will not be left out of the event at any cost (Vitas, ad el,.2014).

The first time we have the some want to look at the rubric is when we have to look all the in the begin working on we have to give the only the as we see them continue to use them will be purchased and approximately 20 sets will be purchased so that guests can easily use them, and there will be plenty of forks, cutlery items present. Tissue papers will be kept with the dish plates so that guests can use them, a pack of 100 large size tissues will be arranged for the party this is that is what we do. The activity for the catering services will start from setting up the materials and decorating the areas of the catering side also, to preparing the food on time before the event started (Eriksson, ad el,.2017).

References

 

Blanca-Alcubilla, G., Bala, A., Hermira, J. I., De-Castro, N., Chavarri, R., Perales, R., … &Fullana-i-Palmer, P. (2018). Tackling international airline catering waste management: life zero cabin waste project. State of the art and first steps. Detritus3(1), 159-166. https://pdfs.semanticscholar.org/ec6a/1e5f940e22a0938f19614a1416d47cbad4d9.pdf

Buning, R. J., & Gibson, H. J. (2016). The role of travel conditions in cycling tourism: Implications for destination and event management. Journal of Sport & Tourism20(3-4), 175-193.The role of travel conditions in cycling tourism: implications for destination and event management (iupui.edu)

Chamberlain, D. A., Edwards, D., Lai, J., &Thwala, W. D. (2019). Mega event management of formula one grand prix: an analysis of literature. Facilities. Formula One Singapore Grand Prix Case Study (RG).pdf (bcu.ac.uk)

Eriksson, M., Osowski, C. P., Malefors, C., Björkman, J., & Eriksson, E. (2017). Quantification of food waste in public catering services–A case study from a Swedish municipality. Waste Management61, 415-422.

Garayoa, R., Abundancia, C., Díez-Leturia, M., & Vitas, A. I. (2017). Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces. Food Control75, 48-54.

Garayoa, R., Díez-Leturia, M., Bes-Rastrollo, M., García-Jalón, I., & Vitas, A. I. (2014). Catering services and HACCP: temperature assessment and surface hygiene control before and after audits and a specific training session. Food Control43, 193-198.

Jones, M. (2017). Sustainable event management: A practical guide. Routledge. 2011SUMMER-COLUMN-SustainableEventManagement.pdf (ifea.com)

Kavanagh, K. M., Rochford, O., &Bussa, T. (2015). Magic quadrant for security information and event management. Gartner Group Research Note. Gartner_MQ_SIEM_2020.pdf (cryptos.com.mx)

Luo, Y. (2018, December). Innovative Research on Catering Management [J]. In International Workshop on Advances in Social Sciences. Hongkong, China (pp. 12-13). https://webofproceedings.org/proceedings_series/ESSP/IWASS%202018/IWASS1231207.pdf

Mukwakungu, S. C., Lumbwe, A. K., Niati, D., &Mbohwa, C. (2019, October). The importance of quality management system and leadership in the South African restaurant, fast food and catering sector-case of the Gauteng region. In Proceedings of the Fourth North American International Conference on Industrial Engineering and Operations Management, Toronto, ON, Canada (pp. 23-25). http://ieomsociety.org/toronto2019/papers/105.pdf

Shaikh, A., Singh, A., Walawalkar, G., & Kapasi, F. (2019). CATERING MANAGEMENT. https://d1wqtxts1xzle7.cloudfront.net/58351002/IRJET-V6I1278-with-cover-page-v2.pdf?Expires=1648474565&Signature=VmtjU6nebQvcSd8YOkng44r6UytAYttd7WiN59SMN9UnAXrmlhbgk6H3y-uPgYjznrm9bZIz2k-VoiMjnNkhJMbG~wOJ82gede9uU4eync4isJx693pDE2M4jLcA-q8WHNvLbuUnHDZ6fRgvNyVt6hNKysal4gVnN43aYrjT7bV7rdpXuIhjdQyqj2RUEPX7tGnRX3n79QpgtKVp8m-zTxSLxS43-SBgVUa5DjFxUbDzWFnr1C5LZSKzxdjPF97T-KeNOhIpyjOlDLecobrm5Gax1n~v9OEz2fH0fLKoQ1WzI2EZIX6LpGu046JyE88cgz7PAbF2Gb6M8JIbbOTL9A__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA

Shaitura, S. V., Nedkova, A. S., Tyger, L. M., Goryacheva, E. D., Morozova, N. O., &Berketova, L. V. (2020). Food security and catering. Revista Turismo Estudos&Práticas, (S3), 11-11.

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