Catering Culinary Operations

You will be required to design a social event of your choice. You may choose any of the following on-site catering styles and guest count you wish: Social Catering (6 - 30 guests) Corporate Catering (300 - 600) Banquette (100 - 300) Once you have decided on your scenario, you will next need to design the following: Menu Budget (Food, Labour, Overhead) Staff Needed (FOH & BOH) Equipment Ordering Sheet (Product and quantity) Organizational Plan (Timeline, Staff Duties, Service Style, Special Notes) You are permitted to use any organizational structure and tools that you wish. This may include calendars, excel charts, flow-of-food charts, time sheets and any other formats that were discussed during this semester. You may also include any external organizational resources you may have. Menu After you've decided your event, it is time tomake an appropriate menu. This menu is a chance for you to be creative and to show your skills as Chefs. However, you must keep in mind variable such as Budget, Staff, Location, Logistics, Equipment and Access to Ingredients when creating this menu. Keep it realistic and but have fun.

Budget Many times, when creating a menu, the budget is the biggest factor or restriction. When used as a guideline it can be very useful for deciding a menu, staff, and location as well as giving yourself a clear profit goal. design a budget that corresponds with the menu you've chosen. Please define what you intend to spend on: Food/Ingredients Labour (All Staff including BOH, FOH, and Support Staff) Any overhead costs (rent, utilities, permits/licences, landmark fees etc.) Profit Budget must be presented in both a dollar ($) amounts and as a percentage (%). Staff/Labour Clearly outline the required staff you'll need to successfully pull off this event. Please keep in mind any specialty staff such as Special Skills Staff, FOH, BOH, Support Staff etc. Equipment Make a list (point form is acceptable) of all the necessary pieces of equipment that you might need in order to properly execute your proposed menu. Please be mindful of your event type (on- premise or off-premise catering).