catering liven]; ASSlgnment l30 Catering Culinary Operations Cook 202 During this semester of COOK 202, you will be introduced to the world of catering and all operations associated with it. This assignment is meant to showcase your understanding of the content covered in a practical, creative, and fun way. You will have the opportunity in your own to put into practice the essential principles of catering vision. In this assignment, you will be required to create a social event of your choice. You may choose any of the following on-site catering styles and guest count you wish: 0 Social Catering (6 30 guests) 0 Corporate Catering (300 600) o Banquette (100 300) Once you have decided your scenario, you will next need to create the following: 0 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, ow-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. Please present your assignment as a package and submit as one document. Menu 15 After you've decided your event, it is time to create 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