Design the food and beverage menus for this event. Give consideration to special dietary and cultural requirements. Discuss why the menu is suitable for the event

Assessment 3 Catering Plan
Assessment method: Report
Weighting: 50%
Word limit or equivalent: 2,000 words
Due date: Week 12 (28-10-2016 by 5pm)
An Event Catering plan or event order is document that provides a systematic approach to the Overall, co-ordinating and management of catering for an event. It should cover all aspects involved in planning, coordinating and executing the event. As the Event Catering Manager of the Convention Centre, write a Catering Plan for either of the following options;
1. Formal awards dinner that you will be co-coordinating. The function will be held between the hours of 7.00 pm to 12.00 midnight. The event will take place at your Convention Centre Ballroom and the expected numbers for this event is 500 guests.
OR 2. You may write a Catering Plan for either a different venue or for ‘Off-site’ catering. If you choose this option all parameters must remain the same. The event must be held between the hours of 7pm and 12midnight. You must stipulate the VENUE, the guest NUMBERS and what TYPE of event it is. All elements must be appropriate and realistic.
Requirements:
• Choose an appropriate awards occasion for the function
• Design the food and beverage menus for this event. Give consideration to special dietary and cultural requirements. Discuss why the menu is suitable for the event
• Provide information on event running schedule, ballroom setup, audiovisual requirements, change room, crew room and any other arrangements
• Design and incorporate all necessary documents needed to manage the function and create an event order
• Research all areas pertaining to the event and their associated implications
• Ensure you have appropriate references to support your plan
• Provide information on how this event can be an innovative and sustainable event right from procurement to delivery of goods and services
• Discuss the financial control of the event i.e. staffing ratios, pricing of the menu, food and beverage costs and other applicable costs.
REPORT CONCEPT:
EVE 602 Last Report.
Cover page
Table of contents
Executive summary
Introduction
Body
– The event
– The food and beverage menu
– Set up operation
– Administration
– Areas pertaining to the event and their associated implications
– Innovation and sustainable
– Financial management
Conclusion
Recommendation
References

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