3000 words paper

Contents

1. EVENT RUNNING ORDER………………………………………………2

2. FOOD AND BEVERAGES REQUIREMENTS:FOOD….……………….3

3. FOOD AND BEVERAGES REQUIREMENTS:DRINKS………………..4

4. ADDITIONAL ITEMS……………………………………………………..5

5. THE STAFFING REQUIREMENTS....................................................……6

6. TABLE ARRANGEMENT………………………………………………...8

7. FANAL REPORT…………………………………………………………..9

8. ANALYSIS OF CASE STUDY SCENERIO……………………………...10

9. POTENTIAL HAZARDOUS AREAS…………………………………….12

10. JUSTIFICATION FOR ALL ASPECTS OF THE EVENT………………13

11. APPENDIXES: MEUN…………………………………………… … 16

12. APPENDIXES: Questionnaire……………………………… ……17

EVENT RUNNING ORDER

4:00pm-5:00pm Setting-up

5:00pm All the guests arrival, drinks & canapés, band played the welcome

5:00pm-6:00pm The guests take photos in hotel grounds, top-table line-up

6:00pm All the guests seated

6:30pm MC announces Top guest, bride & groom a simple wedding ceremony, cutting of wedding cake,play video

6:35pm The staffs serve the appetizer

7:00pm The staffs serve the main course.

7:30pm The staffs serve the sweet.

7:40pm Wedding cake & coffee, Liqueur

8:00pm Speeches with sparkling wine

8:40pm Guests retire to the bar, staff clean & reset the room

9:00pm Guests return for dancing party

11:30pm The evening finger buffet with tea &coffee served

1:30am Last order at bar

2:00am Clear & reinstate room

FOOD AND BEVERAGES REQUIREMENTS:FOOD

CANAPES Selling price every person : ￡20 Glutinous rice sesame balls apple pie biscuits soufflé	SUPPER BUFFET Selling price every person : ￡40 Smoked salmon, sour cream, blinis Cured salmon flavoured with lemon, coriander Roast potatoes with rosemary Honey and mustard glazed chipolatas Selection of cheese and biscuits King prawns Wedding cake black coffee black tea
DINNER Selling price every person : ￡30 Braised Barramundi Cod with Truffle Sabayon Crisp mushroom and chestnut pastries (V) ********** Herb Roasted Lamb Loin with Potato Puree and Pesto OilGreek spinach salad (V) Scallops potage with egg white slices ********** Soufflé french cherry pudding

FOOD AND BEVERAGES REQUIREMENTS:DRINKS

Total Budget:￡3000-Slling Price

ARRIVAL RECEPTION (￡500 SP) Orange juice Liquid water Champagne Lafitte Brut

WINE WITH DINNER (￡2000 SP) Dry red wine: Canoe Ridge Estate Merlot, 2003 (Columbia Valley) Dry white wine: Beringer Private Reserve Chardonnay, 2005(Napa Valley) Soft Drinks- Coke, Sprite, Fanta

LIQUEUR WITH COFFEE (￡300 SP) Galliano Sambuca Benedictine D.O.M. Drambuie Kahlua

SPARKLING WINE WITH SPEECHES (￡200 SP) Calera Chardonnay Central

ADDITIONAL ITEMS

FLOWERS

1X The tops table should arrange the flower lily, it should be costs ￡50 for each table

7X The other guest tables should arrange the flower daisy, it should be costs ￡20 for each table

TOTAL: ￡190

MENU

Printing the menus for the 60 guests, it should be costs ￡1 for ever person.

TOTAL: ￡60-

TABLE DECORATION

2 X 2litres Freeze Dride Rose Petals(shades of ponk&red)for scattering on tables

TOTAL: ￡60-

TOP TABLE BEVERAGE

An additional amount has been allocated to the top table for beverages.

TOTAL: ￡90-

TOTAL ADDITIONAL TIEMS ￡400-

THE SHANGRI-LA HOTEL

STAFFING REQUIREMENTS

· IDENTIFY NUMBER OF STAFF REQUIRED & INDICATE START & FINISH TIMES

EVENT: Miller/Young Wedding

DATE:23/07/2012

CLIENT: Miss Young & Mr. Miller

LOCATION: The banquet hall

TIME

5 pm 6 pm 7 pm 8pm 9 pm 10 pm 11 pm 12 am 1 am 2 am 3 am

F & B SUPERVISOR

SHAPE \* MERGEFORMAT

SHAPE \* MERGEFORMAT

FOOD SERVICE STAFF

﹡Food Server 1

SHAPE \* MERGEFORMAT

SHAPE \* MERGEFORMAT

﹡Food Server 2

﹡Food Server 3

﹡Food Server 4

BAR STAFF

Bar Attendant 1

Drink Waiter 1

Drink Waiter 2

TABLE ARRANGEMENT

TABLE PLAN: WEDDING DINNER TABLE PLAN: WEDDING WVENING

HIGHL AND HOTEL: THE BANQUET HALL RECEPTION

SHAPE \* MERGEFORMAT SHAPE \* MERGEFORMAT

FANAL REPORT

No. of guests: 60

Gross profit: 70% Cost: 30%

Item	Selling Price per head £	Cost Price Per head £	Total Selling £	Total Cost £
Food
Canapés	20	6	1200	360
Supper buffet	40	12	2400	720
Dinner	30	9	1800	5400
Drink
Arrival reception		500	150
Wine with dinner		2000	600
Liqueur with coffee		300	90
Sparkling wine with speeches		200	60
Additional items
Flowers		190	57
Menus	1	0.6	60	18
Top table beverage		90	27
Table decoration	30	9	60	18

Report

An analysis of the case study scenario

Client needs

According to the event, we know some requirements of the guests. In order to improve our hotel reputation and make more profit. We should overall analysis the guests’ requirement. And do our best to make guests satisfaction

In the food aspect, they have requested fish and lamb to be included in the food menu. And there are 2 special guests require vegetarian options. Therefore when we make the menu should notice the two points

In terms of drinks, they prefer New World wines which could be the main wine types during the wedding. On the other hand the drinks will serve on at 5pm 6:30pm wedding cake and dinner. The sparkling wine will be served with speeches. So we should know what New World wines are and prepare different kinds of drinks for the guests such as coffee champagne or some New World wines and so on

In the other aspect, there are 7 tables and 1top table will layout in the room. 6 tables will covers 8 people, another one will covers 5. Top table will covers 7 people. Every table should be put menu printing, flowers. Then we need layout the woolen carpet in order to guests feeling better and protect bride’s dress. 60 guests including 2 families which one with 2 children under 10, the other with 1 infant. So we should prepare two children chair and baby chair. One guest at top table in a wheelchair

Constraints

In the budget aspect, the money customers paid is very limited. The guest just paid ￡8800 totally. Though we should ensure the quality of the wedding, but we should also ensure the profits of the hotel. In addition, time limit is more urgent. The time of arrival at hotel customers estimated is about 5pm. So we should finish all arrangements before 5pm. More importantly, after dinner, the function rooms need to be rearranged for evening dance at 9pm. There are only 15 minutes for the rearrangement. On the other hand, the bride and groom's clothes should be matched with the tone of wedding venue.

Operational objectives

We have two objectives need be achieved. One is we must ensure our Gross Profit of 70%. The other one is achieving the guests' satisfaction about our hotel’s service to improve our hotel’s popularity and reputation

Potential hazardous health & safety and Food Hygiene

We should consider different elements comprehensively for the wedding, instead of just thinking for food and drink. We should more consider how to ensure food hygiene and customers’ health and safety. And we should realize that the wedding may have potential hazardous. We should be in accordance with legislation and HACCP.

The legislation we used is “Regulation (EC) No. 852/2004 on the hygiene of foodstuffs”

Food businesses are required to implement and operate a food safety management system based on the seven principles of HACCP.

1. Food businesses are required to register with the local authority.

2. Food premises are required to be kept clean and well maintained

3. Walls, floor and food-contact surfaces must be easy to thoroughly clean and disinfect as appropriate.

4. Food equipment must be kept clean and in good repair

5. Adequate provision must be made for the storage and removal of rubbish and food waste.

6. Containers for the transport of food must be kept clean and in good repair.

7. Adequate supply of potable (drinking) water must be available.

8. Food handlers are required to keep themselves clean and report illness.

9. All food must be fit for human consumption

10. Food handlers must be supervised, trained commensurate with their activity and where it is their responsibility also trained in HACCP.

Additional clients’ requirements

In the case reference, one guest is wheelchair. In the design of the room, we need consider of this room layout whether it is convenience to this guest, and provide disabled dedicated access. Besides, the guests wish this wedding until 2am, but the hotel normal trading ceases 1am. So we need license required. And we should consider that will wake the other stay guests if it is until 2am.

JUSTIFICATION FOR ALL ASPECTS OF THE EVENT

1. Running order:

I planning 4:00pm-5:00pm layout all equipment. Because the guest will arrive our hotel at 5:00p.m.. So we should have enough time to ready before guests arrive. At the 5:00pm. The guests arrive at our hotel gradually. We need prepare delicious drink & canapés for them. Band played music to welcome. Then guests enjoy the photographs on the ground between 5:00pm and 6:00pm. At the same time, we will begin our Top-table line-up. In the evening at 6:00pm, all the guests had a seat at the end. We begin to offer them some drinks, such as mineral Water or juice. When time is 6:30pm Mc announced that wedding started. Hold a simple wedding for the bride & groom. Then, cutting the wedding cake, play video and pictures all about them. Some thing is finished. Now we could starter course served at 6:35pm. I would like to have all customers can’t wait to taste delicious. After the appetizer, We are served the main course at 7:00pm. Lastly. We served sweet at 7:30pm. When 7:40pm Finished the dinner. Guests need tasted some wedding cake & coffee, liqueur to help celebrate the party. At 8:00pm a champagne will for the speeches. Guests need retire to bar and reset room, so that our staff can easy to do layout work for the evening dancing at 8:40pm. We should ensure our staff can take 20 minutes to set the dancing. Because guests will return for dancing at 9:00pm. When the time is 11:30pm we should serve guests supper buffet, coffee, tea. Some of them may be hungry. 1:30am our hotel will close at 2:00am. So this time is our last order at bar. 2:00am-2:30am. Our hotel is close. Then we must clear & reinstate room for tomorrow serving guests.

2. Menu:

This menu is composed of three parts: canapés, supper buffet and dinner. Besides, we should base on customer needs to prepare for this wedding. In this case, the customers have very definite requirement. They have requested fish and lamb to be included in the food menu. Other, there are two vegetarian in this wedding. So we have to note at this point when we prepare food for it.

In CANAPES aspect. There including 6 kinds food to serve. Because the guests just arrive at our hotel. Prepare some variety of canapés. Both reflect our services. It also match the guests’s different tastes. As the canapé’s size is small. So we can’t set too high a price.

Secondly about SUPPER BUFFET, on the staple food, I arrange different kinds of sandwiches and breads to provide variety options to guests. Furthermore, I choose six dishes and there are two dishes provide to vegetarian, its Char Grilled Mediterranean vegetables and Vegetarian tarts.

Lastly, dinner part. This part is most important. It is the core of the whole wedding. So we should reflect first-class service. In the selection on the basic needs of customers, lamb and fish are used. And vegetable is prepared for vegetarians. Last, we provide delicious dessert for guest.

3. Beverages

According to the requirements of clients, we offer all the New World Wines, such as California and Spain wine. Because they give us ￡3000 budget for beverage, we arrange arrival reception ￡500 sp, wine with dinner ￡2000 sp, liqueur £300 and sparkling wine ￡200 sp.

4. Staffing

There have 10 staffs are available. Arrange 7 staffs with responsibility for the dinner food service. Because in the dinner, there has many foods and beverages should be serving to the table, so we must arrange 7 staffs with responsibility for each tables. But the evening buffet will shouldn’t like so many staffs, the guests can take the food by themselves, so during the buffet, just arrange 3 staffs to responsible.

5. Table plan

Because after the dinner, there will be have a dancing party, so we should arrange the tables in line. Then after the dinner, it will be easy to move out a place for dancing party.

6. Additional Items

From the case we know guests requirement each people have a menu. So we need to make number of 60 menus for them. And there need are flowers on each table. And that to select miniature size and shape broadly ball so that the guests sit down to dinner time. Can talk to other people. Of course the Top table of flowers need more beauty than other. In addition. We are in the Top table some preparatory wines. And there are two tables need extra decoration with roses for on-site manufacturing good atmosphere.

APPENDIXES

Menu

Questionnaire 1

Name: ________ Date: __________

Sex: □Female □Male Age: ___________

Address: _________________________________________________

City: _______ Country: ________

Telephone: __________________

E-mail Address: ______________

1. How did you get to know about our hotel?

a. from an acquaintance

b. from advertising

c. from a travel agency or catalogue

d. from the Internet

e. other________________

2. Quality of food & beverages served

a. Excellent

b. Good

c. Average

d. Bad

3. Services of the coffee shop and the bar

a. Excellent

b. Good

c. Average

d. Bad

4. If you have another choice, do you choose our hotel as your wedding hall again?

□Yes □No

5. What is the most memorable link for you in this wedding?

6. Do you think the design of wedding hall is good or not good, why?

7. How did we perform in the wedding, and can you give our some suggestions?

**********

Thank You Very Much For Your Cooperation!

Questionnaire 2

A

MALE

WC

KITCHEN

BAR

Female

WC

Top table

Changing room

MALE

WC

KITCHEN

BAR

Female

WC

DANCE

FLOOR

BUFFET TABLE

Comment Card

Excellent Good Unsatisfactory

5 4 3 2 1

Friendliness

Booking serving

Seating service

Cleanliness

Standard of food

service

Menu Selection

Course Price

Professionalism of staff

Design of menu

Choice of beverage

Accuracy and

timing of bill

Overall through on

time taken to

serve meal

Theme display

Layout of table

Comfortable

Flavor of food

Light color

Music �

Age : under 20 20~30 30~50 over50

Additional Comments:

Please hand form into reception or bar staff when leaving---thank you.