question archive 1) The event or type of event that requires catering is a trade show •Provide 1 documentation such as scoping or planning documents as part of the proposal • discussing the purpose of the event or function • List min 3 stakeholders you may consult with • identifying customer / guests' needs and preferences • determining catering requirements 2
1) The event or type of event that requires catering is a trade show •Provide 1 documentation such as scoping or planning documents as part of the proposal • discussing the purpose of the event or function • List min 3 stakeholders you may consult with • identifying customer / guests' needs and preferences • determining catering requirements 2
Subject:WritingPrice: Bought3
1) The event or type of event that requires catering is a trade show
•Provide 1 documentation such as scoping or planning documents as part of the proposal
• discussing the purpose of the event or function
• List min 3 stakeholders you may consult with
• identifying customer / guests' needs and preferences
• determining catering requirements
2.Based on trade show, prepare catering proposals for the function type of your choice:
• Catering proposal in brief and/or attached with chart for explanation
• collecting and collating 5 operational information relating to this event and venue
• analysing 3 operational factors that might influence catering
• contributing 3 ideas relating to the concept and theme and incorporating creative elements into the proposal
• verifying practicality of the proposal
3.Based on the trade show, develop its scope in relating to following areas and confirm customers' interests are included in final details and ensure they are sufficient and effective information for implementation.
1. identifying its steps, activities and sequence, and
2. preparing an operational plan for provision of catering and ancillary products and services.
3. Assess operational risks and determine the potential factors which would affect catering delivery? Select 5 potential factors from either following list or an issue you may be directly/indirectly involve.
• conflicting activities in venue food preparation and storage areas
• costing of components and total catering
• food production timelines and staffing roles and responsibilities:
• production kitchen
• venue or service kitchen
• purchasing of food, beverage, materials and equipment
• recycling and correct and environmentally sound disposal practices for kitchen waste and hazardous substances
• risk management issues
• security arrangements
• service staff roles and responsibilities
• service timelines for food and beverage
• management of on-site resources:
o venue
o commodities
o equipment
o machinery
• staffing and contracting
• storage of food and beverage
• transport requirements and timelines
• venue event management
• venue or service area resources:
o cooking and re-thermalization equipment
o size and availability
o storage facilities
4.
?1?Monitor the implementation of operational plans and predict potential adjustments that might be necessary. Please provide 2 possibilities.
?2? Propose a simple action plan to ensure it is implementable within reasonable commercial timeframes.
5.Design a questionnaire to collect customers' feedback and operational staffs which records can be used to inform future plans.
