Catering Evaluation

Full Name:
Course Name:
Programme: Bachelor of Culinary Arts and Business
Date of Submission:
Due Date:
Assignment Topic: Catering Evaluation
Lecturer:
Table of Content

Catering Evaluation
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INTRODUCTION...........................................................................................................................4
FINDINGS AND ANALYSIS........................................................................................................4
Logistic evaluation.......................................................................................................................4
The sequence of the events..........................................................................................................4
INTERPRETATION AND SIGNIFICANCE OF THESE EVENTS.........................................7
COURSE OF ACTION................................................................................................................7
LEADERSHIP SKILLS AND MANAGEMENT STRUCTURE...............................................8
WORK ALLOCATION AND STAFF ROASTER:..................................................................8
CUSTOMER INTERACTION AND FEEDBACK EVALUATION.......................................10
EVENT EVALUATION..........................................................................................................11
SELF-REFLECTION.................................................................................................................12
CONCLUSION..............................................................................................................................13
RECOMMENDATIONS...............................................................................................................13
REFERENCE LIST.......................................................................................................................15
APPENDICES...............................................................................................................................17
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Catering Evaluation
INTRODUCTION
The report is generally engulfed with the event management that is being performed by the team
of students studying in an educational institute Le Cordon Bleu. Le Cordon Bleu is an institute
that is a renowned network amongst educational institutions. They are solely dedicated in
providing the highest level of programs that are related to culinary and hospitality instruction
through world class programs. Kaibosh is generally a food rescue organization that works from
New Zealand. There is lot of food wastage that occurs throughout the areas; therefore the team of
Kaibosh is generally associated in utilizing the surplus food which is being thrown away. It
generally makes important contribution to the groups and community who are not fortunate in
getting sufficient food. Therefore the purpose of the students is to arrange an event from where
the funds can be raised and surplus food can be taken out in order to supply it to Kaibosh. There
are different aspects of logistics, sequential events, interpretation, self-reflection and customer
interaction shown in order to carry out the overall research plan that is made in order to follow
the HACCP, quality of food, designing of the menu, controlling of management, and the specific
operation on the event.
FINDINGS AND ANALYSIS
Logistic Evaluation
The staffs that is associated with Le Cordon Bleu has helped the student in the ordering of the
ingredients that are required to make the recipe, and the actual cost list that are linked with the
preparation of such menu. In such aspect the student needs to provide a hard copy of the list to
the respective teacher in order to manage the situation. This generally includes the preparation of
the kitchen and there are different requirements of sponsorships so that there are some more
equipments and ingredients managed for the event purposes.
The sequence of the events
Ordering: The planning, preparation and carrying out of the events are maintained with a proper
way so that the guests do not feel any problem in associating with the event that took place. The
planning of recipe is done and according to it, all the ingredients are gathered.
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Catering Evaluation
Purchasing and Inventory Control: There are some fixed suppliers that are associated with Le
Cordon Bleu, therefore the list which is prepared for the event purposes are bought by those
suppliers. There are large rooms which have been kept for the purpose of storage in order to store
the ingredients gathered for the event purposes.
Portion Control: The student calculated the exact amount of portion that is required for making
the recipe. This is because there has always been a concept of reducing the wastage of food.
There is definite measurement done such that the guests that are invited gets sufficient amount of
food, but there are no wastage done. The quantity, quality and taste of the food are kept in a
balance so that there are no further problems faced in handling the guests which came up in the
event.
Yield: The students have made 27 dishes so that there are no problems in serving the guests that
arrived in the event. There are several backup dishes kept, so that the guests have a choice of
selection in the dishes which they would prefer in the event for 30 customers.
Profitability: There is a profitability that are 60 NZD x 30 customer = $1800 NZD. It does not
contain alcohol, or any other auction that are done in the event.
Goals and Objectives: The project generally aims at earning a lot of profit in order to raise the
fund so that the students become successful in spreading awareness that food should not be
wasted. There is quality food served in the event so that the guests can not waste the food.
Operational Procedure: The team has planned for the event at a specific destination or venue
which can attract the guests. The ingredients of the kitchen are being managed and planned by
the student. This is because the team has planned to make both vegetarian and non-vegetarian
dishes to attract guests. The purpose of the event is cleared which aims at fund raising as well as
surplus food collection. The guest's list has been planned who will be invited in the event,
promotional activity planning is done which are based on the poster making, advertisement in
newspaper, logistics related to signage and parking to food. There are games and shows to be
organized so that the guests remains involved and lastly documenting the event will also be done.
This will be submitted to their teacher in order to approve the planning process of the event
(McMinn et al. 2018).
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