HTM 205 Assignment #1 15% Value - Graded out of 18 points. Due Date: SATURDAY OCTOBER 1ST by 11:59 PM EST Format: Microsoft Word or PDF or PowerPoint Background Below you will find details about three (3) upcoming occasions at your restaurant. As the dining room manager, you are responsible for setting up the room and organizing and executing a style of service appropriate for the event. Your dining room contains 150 seats spread across one floor. Your restaurant uses square or rectangular tables of different sizes. Your staff is well trained in all the styles of service and your restaurant has all necessary equipment. Though well trained, you only have 5 employees at your disposal. Occasions 1. Ronald Hall, an accomplished Hockey Player, has recently been inducted into the Hockey Hall of Fame and also asked to run for a Senate seat. He has decided to make a formal announcement following dinner at your restaurant. He is expecting 45 people to attend the dinner and has mentioned that price is not an issue and wants to make sure that his guests are very impressed with overall food and service. His chosen menu is as follows: a. Butternut Squash Soup (bread to accompany) b. Seasonal Salad c. Beef Wellington or Chicken Supreme (guest to choose) d. Apple Tartlet e. Wine service throughout the meal. 2. Mother's Day is approaching quickly. As of now you already have 400 reservations booked, most of them families. Your owner, an anxious one, is already asking you to plan out the service for the day, even though it is several months away. 3. Mr. & Ms. Simmons have recently got their Canadian Citizenship. It's also their 10th Wedding Anniversary. To celebrate these 2 momentous occasions Ms. Simmons and her family, have decided to host a small get together of 25 people. Having dined with you before, they leave the menu and service style in your hands. And the crowd that will be attending are all from neighborhood and she wants to make sure it's an event to be remembered. But at the same time her budget is very tight and she does not want to over spend, and it's a weekend occasion. Instructions For each of the occasions you are required to complete the following: 1. Select an appropriate style of service that enhances the guest experience and maintains profitability of the restaurant. Explain why that style of service was chosen. Be sure to take all aspects mentioned into account. 2. For each of the occasions, provide the cover setting (ie. the individual table setting). Explain the items included in the cover setting and provide a picture or drawing of the set up. The RUBRIC for each occasion is as follows: Levels of Achievement Criteria 0 1 2 3 Style of Service 0 Points Style of service was not given, not explained or is not appropriate. 1 Points Style of service was given and appropriate but not explained or only 1 reason given. 2 Points Style of service was given and appropriate, but missing 1-2 reasons for selection. 3 Points Style of service was given, appropriate and all aspects for the decision were discussed. Cover Setting 0 Points Cover setup was not provided. 1 Points Cover setup was provided, with multiple errors. 2 Points Cover setup was provided with only 1 error. 3 Points Cover setup was provided with no error