Catering Evaluation Report: Le Cordon Bleu's Make a Meal in May Event

This report presents a detailed evaluation of a catering event organized by students from Le Cordon Bleu as part of their Bachelor of Culinary Arts and Business program. The event, a fundraiser in collaboration with Kaibosh, a food rescue organization, aimed to raise funds and reduce food waste. The report covers various aspects of the event, including logistics evaluation, sequence of events, interpretation of findings, proposed course of action, leadership skills, management structure, work allocation, customer interaction, and self-reflection. It analyzes the planning, preparation, and execution of the event, including menu design, ingredient sourcing, inventory control, portion control, profitability, and operational procedures. The report also addresses challenges faced, such as transportation costs and inventory management, and proposes solutions. Furthermore, it examines the leadership styles, team dynamics, and communication strategies employed by the students. The report concludes with recommendations for future events and highlights the importance of effective event management in the culinary and hospitality industry.