KARLA WESSLING HONOR S AWARD RECEPTION APRIL 11 TH :00 PM. Expecting 500 guests Approximately 450 guests arrived

Transcription

1 KARLA WESSLING HONOR S AWARD RECEPTION APRIL 11 TH :00 PM Expecting 500 guests Approximately 450 guests arrived

2 Background Information Honor s Award Ceremony is held for High School students with high academic status, reception to follow ceremony Those students, their parents and guests are invited to the reception Reception will be held in the Jr. High Cafeteria Closest proximity to the Auditorium

3 Menu Dessert buffet Peach Crisp 100 servings Jello Starburst Cake 200 servings Chocolate Chip Muffins 200 servings Snickerdoodle Cookies 200 servings Iced Tea, Coffee, Water Guests are welcome to eat as many desserts from the buffet table as they want, some guests may eat more than one dessert Peach Crisp is the more expensive item, so less servings were made Color and texture contrast were factors in the selection of desserts

4 Service Dessert Buffet About 1/3 of the desserts could fit on the buffet table at one time Refilling table throughout reception was necessary Contrasting color of displayed desserts Two drink tables Iced tea and water were poured before service, refilling as needed Coffee at separate table, refill was not needed Seating at cafeteria tables Standing room only in common s area

5 Production : Pre-prep Week before event Ordered necessary ingredients Informed janitor of serving table needs Day before event: from 3pm to 5pm Preparation of Snickerdoodle Cookies Equipment used: mixer and oven Made by kitchen staff and myself at 3pm Preparation of Jello Starburst Cake Equipment used: mixer and oven Made by kitchen staff and myself at 3:30pm

6 Production : Day of Event Preparation of Chocolate Chip Muffins Equipment used: mixer and oven Made by myself and kitchen staff at 3pm Preparation of Peach Crisp Equipment used: mixer and oven Made by myself at 3:30pm Frosted Jello Starburst Cake Equipment used: mixer Made by kitchen staff

7 Production : Day of Event Plated all desserts Desserts were pre-portioned and individually plated Start time: 5:30pm Finish time: 7pm Cafeteria arranged for service Table set up by janitor at 6pm Plated desserts were set on tables at 7:30pm Preparation of Beverages Made by kitchen staff Beverages set on tables at 7:30pm

8 Dessert Buffet Table Event Pictures

9 Chocolate Chip Muffins

10 Peach Crisp

11 Snickerdoodle Cookies

12 Jello Starburst Cake

13 Drink Tables

14 Evaluation Service Plan Production part of service plan worked well Although too many dessert portions were made This was the first dessert buffet for the school district Cafeteria part of service plan had challenges Set up of tables were changed from service plan The Honor Award s Ceremony had a person to over see the entire night I was unaware of. She set up the tables differently than in my service plan. This was a minor bump in the road. Instead of many dessert table with desserts arranged on trays, we set up as shown in event pictures.

15 Evaluation Production Schedule Production plan flowed smoothly From pre-prep to day of I would not have changed any timing of food production and staffing Food Quality Followed recipes to ensure quality taste and texture Used proper ingredients such as diced peaches for a quality portioned Peach Crisp Baking time and holding time was appropriate to ensure foods were at proper temperatures Nutritional aspects were not of concern for the dessert buffet, yet each was pre-portioned to adequate serving size for an individual

16 Event Summary What I learned Be informed of staff that may be responsible for other aspects of events This may effect the service plan More than one dessert per person was not necessary We ended up with twice as many desserts as were eaten Batch cooking would have been nice to utilize if we didn t have all baked products The leftover desserts were offered on the a la carte line the next day for the school children This contributed to extra revenue