You are asked to plan a special catering event for fifty volunteer workers in your facility.

a$.$ Plan a menu and cost it$.$ Include portion size, a mount required to purchased, cost per unit as purchased, cost per basic unit and final food cost $($see Unit $3,$ Figure $4$ for an

example$)$ Present your menu and costing in a spreadsheet. Submit your spreadsheet

as an Excel file.

b$.$ Plan the labour required for preparing, serving and clean $-$up of the event.

c$.$ What additional funding sources might you consider if the food service department

wants to break even for this event?d$.$ How would you plan to minimize the costs for food, labour and supplies, assuming

that no revenue is expected from the function?

e$.$ Determine the selling price for the menu items on the catering menu for a cafeteria

operation. Show how you determined the selling price. What factors did you consider

when determining the selling price?