H3300C: You are the Catering Sales Manager of a Local 5 Star Hotel and Your Clients: Catering Management Assignment, RP, Singapore

Background

You are the Catering Sales Manager of a local 5 Star hotel and your clients, Mr and MrsPeter Cheng would like to hold their wedding dinner at your hotel.

Below are their requirements:

*Billing Instructions

All event expenses will be posted to the master account at the end of each event.

Assignment

Objectives

This is an individual assignment in the form of a written report.

This assignment requires students to provide operational considerations when executing a catering event.

Where appropriate, students are required to show evidence like calculations and referencing, etc. in your submission of the assignment in the appendix.

Requirements for Content

Before working on the event’s requirement and report, you must first select an appropriate 5-star hotel and represent it as a catering sales manager.

Your report should include research, discussion, and analysis of the following areas:

A1 Function Room & Setup (L02)

• Provide ONE (1) hotel capacity chart with relevant information.
• Recommend the MOST appropriate function room suitable for the following event. Justify each recommendation provided.
  1. Food tasting
  2. Bridesmaid hospitality room
  3. Wedding Tea Ceremony
  4. Wedding Dinner

• Recommend a function set up for the following event. Justify each recommendation provided.
  1. Food tasting
  2. Bridesmaid hospitality room
  3. Wedding Tea Ceremony
  4. Wedding Dinner
• Create ONE (1) Banquet Event Order (BEO) for a wedding dinner event with 600pax in capacity

A2 Meal Functions (L04)

1. provide two (2) sets of the menu for selection for the following:
   1. Pre-dinner reception for 60pax
   2. 8-course Chinese Wedding Menu for 560pax
   3. 8-course family-style Halal menu for 30pax
   4. 8-course Chinese Vegetarian Menu for 10pax

A3 Client Management – Catering Documents(L011)

1. When circulating the event’s instructions internally, identify and explain FIVE (5) internal departments to be included in the banquet event orders.
2. There is a last-minute increase in attendance for the wedding dinner. Select ONE (1) type of catering document used for the last-minute request. Explain your choice.

A4 Production and Service Planning (L012)

• Provide the number of cocktail tables needed for the pre-dinner reception setup. Support your answer with evidence of calculation.
• Provide the number of food servers needed for the wedding dinner.
  1. Explain your answer with TWO (2) reasons for the number of servers required.
  2. Support your answer for Question i) with evidence of calculation.
• Provide the number of beverage servers needed for the wedding dinner.
  1. Explain your answer with TWO (2) reasons for the number of servers required.
  2. Support your answer for Question i) with evidence of calculation.

A5 Logistic for Off-Premises(L015)

Mr. Peter Cheng planned an outdoor setting for his wedding solemnization event on23 January 2021 which falls on a Saturday.

The following are the requirement for this event:

• 50 invitees
• Cocktail reception after wedding solemnization
• Open beverage bar

Identify and explain FOUR (4) factors to consider when planning a successful off-premises event.