SITHKOP014_Assessment 2_Practical Demonstration_v1.0 shai
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 1 ASSESSMENT COVER SHEET Assessment Details Qualification Code and Title SIT40521 Certificate IV in Kitchen Management Block/ Term/ Year Unit Code and Title SITHKOP014 Plan catering for events or functions Assessment Type A2 –
Practical Demonstration Re-assessment YES NO Due Date Student Details Student Name Shaira Mae Pabilan Student ID S220616 Instructions to Students: Please read the following instructions carefully. ❖
The purpose of this assessment is to assess your knowledge and skills. ❖
This assessment is to be completed according to the instructions given by your assessor. ❖
To be deemed satisfactory in this assessment, you must write the answers to all written questions correctly or meet all the performance criteria for activity based assessments by the due date. ❖
Submission after the due date will result in a penalty fee. ❖
Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmission in showing your competence with this unit. ❖
If you feel the decision made by your assessor was incorrect please refer to your Student Handbook for information on assessment appeal for the required steps to appeal the decision. ❖
If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. ❖
Please refer to the College re-submission and re-sit policy for more information. ❖
If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. ❖
Please read the tasks carefully then complete all tasks. ❖
To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment. ❖
Remember, that it must be your own work and if you use other sources then you must reference these appropriately. ❖
Submitted document should follow the given criteria. Font should be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document should be printed double sided. ❖
This is individual Assessment. Once you have completed the assessment, please provide the hard copy of the Assessments to your Trainer/ Assessor. ❖
Plagiarism is copying someone else’s
work and submitting it as your own. Any plagiarism will result in NYC. For Assessor Use Only Assessor’s
Name Assessment Decision
: To be accessed as satisfactory in this assessment task, the student must address ALL assessment items/questions satisfactorily. All individual assessment tasks of this unit must be completed satisfactorily for a student to achieve an overall grade of competent for this unit. The Student’s
Performance is SATISFACTORY NOT SATISFACTORY Student Declaration
: I declare that I have read and agreed to the instructions mentioned above and declare that the work submitted is my own and has not been copied or plagiarized from any person or source. I have been assessed in this unit and advised of my result. I am aware of my appeal rights. Signature: Shaira Mae Pabilan Date: 06 /
02 /2024 Assessor Declaration: I declare that I have conducted a fair, valid and flexible assessment with this student and I provided appropriate feedback. Signature: Date: / /
SITHKOP014 –
Plan catering for events or functions –
A2 v1 2 The purpose of this checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students ☐
Make sure you have completed the necessary prior learning before attempting this assessment.
☐
Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed.
☐
Make sure you understand what evidence is required to be collected and how.
☐
Make sure you know your rights and the Complaints and Appeal process.
☐
Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor).
☐
Make sure that you have access to a computer and the internet (if you prefer to type the answers).
☐
Make sure that you have all the required resources needed to complete this Assessment Task (AT).
☐
The due date of this assessment task is in accordance with your timetable.
☐
In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
☐
The request for an extension to submit your assessment work must be made before the due date.
Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐
I do require reasonable adjustment ☐
I do not require reasonable adjustment Declaration (Student to complete) ☐
I confirm that the purpose and procedures of this assessment task has been clearly explained to me.
☐
I confirm that I have been consulted about any special needs I might have in relation to the assessment process.
☐
I confirm that t
he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment.
☐
I confirm I have accessed and understand the assessment information as provided in
the Training Organisation’s
Student Handbook. ☐
I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment.
Pre-Assessment Checklist: Task 2 –
Practical demonstration
SITHKOP014 –
Plan catering for events or functions –
A2 v1 3 Assessment method-based instructions and guidelines: Practical demonstration: ☒
I confirm that I am ready for assessment. Student Name: Shaira Mae Pabilan Student Signature: SMP Assessment type •
Skill Test - Plan catering for events or functions Instructions provided to the student: Assessment task description: •
This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.
•
This assessment task is a Skills Test.
•
This assessment task consists of three (3) practical demonstration activities.
o
Activity 1: Plan and implement proposal for catering on occasion 1. o
Activity 2: Plan and implement proposal for catering on occasion 2. o
Activity 3: Plan and implement proposal for catering on occasion 3. •
You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available.
•
You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task.
Applicable conditions: •
This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test). •
You will be assessed independently on this assessment task. •
No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. •
As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor. •
Your trainer/assessor may ask you relevant questions during this assessment task Resubmissions and reattempts:
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 4 •
Where a student’s
answers are deemed not satisfactory after the first attempt, a
resubmission attempt will be allowed. •
The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.
•
For more information, please refer to the Training Organisation’s
Student
Handbook. Location: •
This assessment task may be completed in: ☐
a classroom ☐
learning management system (i.e. Moodle), ☐
workplace, ☐
or an independent learning environment. •
Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of this assessment task is to assess the student’s knowledge and skills essential to plan catering for events or functions in a range of contexts and industry settings. •
Skills to with stakeholders, discuss and clarify the purpose of the event or function to inform planning. •
Skills to determine catering requirements by accurately identifying specific customer needs and preferences. •
Skills to gather and compile event and venue operational information. •
Skills to examine operational factors that influence catering and consult with stakeholders to determine an overall strategy. •
Skills to contribute ideas to the event concept, theme, and format, as well as incorporate creative elements into the catering proposal. •
Skills to through consultation and analysis, confirm the operational and service feasibility of the catering proposal. •
Skills to present a proposal that includes precise information about the range, price, and style of catering products and services. •
Skills to obtain approval to begin catering. •
Skills to create an operational plan outlining the steps, activities, and sequence for providing catering and ancillary products and services. •
Skills to incorporate food safety and risk management concerns into the plan. •
Skills to go over, verify, and finalise details with the client. •
Skills to provide accurate operational plan information to relevant personnel to ensure effective implementation. •
Skills
to
implement
and
monitor
the
event
catering
plan,
making adjustments as needed.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 5 •
Skills to after the event, collect feedback from customers and operational staff to inform future catering activities. Task instructions •
This is an individual assessment. •
This assessment task requires the student to plan catering for events or functions. •
The trainer/assessor (Supervisor) will induct you to the worksite. •
The templates for each activity are provided along with this assessment task. •
Each template provided along with this assessment task must be completed for each activity. •
The student must wear appropriate PPE clothing when performing this task. •
The student must follow the instructions of the trainer/assessor (Supervisor). •
The trainer/assessor must assess the performance of the student as per the performance checklist provided.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 6 Assessment Task 2: Practical demonstration Practical demonstration: This assessment task requires the student to plan catering for three (3) different events or functions. This includes: •
Identifying the purpose and scope of the event. •
Preparing catering proposals to meet customer requirements. •
Finalising operational plans for the delivery of catering.
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Plan catering for events or functions –
A2 v1 7 Instructions for trainer/assessor: •
The trainer/assessor must assign a supervisor to each student or take on the role of Supervisor. •
The trainer/assessor must arrange for an industry workplace; or an industry- realistic simulated environment. •
The trainer/assessor must arrange workplace operational situations. Where this is not possible, or where personal safety or environmental damage are limiting factors, assessment must occur in a sufficiently rigorous simulated environment reflecting realistic operational workplace conditions. •
The trainer/assessor must ensure that the student has access to the organisational procedures, industry standards, equipment specifications, and operations manuals. •
The role of the Supervisor (trainer/assessor) is to allocate the tasks, activities, and responsibilities that you will be required to undertake to complete these assessments. •
The Supervisor will supervise/observe the work by standing near the working location, evaluate the student demonstrating the required skills and complete an observation report based on the observation. Instructions for the student: •
The student must follow the instructions provided by the Supervisor. •
The student must complete the activities specified. •
The student must clarify the operation and task requirements through verbal briefing with supervisor. •
The student must follow established procedures for receiving, storing, and maintaining stock. •
The student must follow the instructions provided by the Supervisor.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 8 Simulated environment requirements The training organisation must ensure the simulated environment meet the requirements given in the table below. The training organisation must provide the student with the opportunity to plan catering for events or functions specified in the simulated scenarios. The training organisation must ensure that the student has the access to the following resources: •
Event and function venues where catering is provided •
Sources of negotiated cost of supply: o
tariffs o
price lists •
Organisational specifications: o
food safety policies and procedures o
environmental management procedures o
purchase specifications o
risk management procedures o
supplier contracts •
Computers, printers and software programs currently used by the hospitality and catering industry to prepare proposals and plans. The training organisation must ensure that the student has access to the stekeholders as specified in the scenario. Each stakeholder should behave according to the roles and responsibilities assigned. The training organisation must assign a supervisor to each student or take on the role of Supervisor. The worksite must have realistic tasks or simulated tasks, relevant specifications and work instructions, standard work practices and safety requirements.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 9 Simulated scenarios: Company background: CateringHub is an event catering company located in Melbourne that provide a range of services to its clients, including: •
Customised catering for events of all sizes, including weddings, corporate events, social events, and more •
Complete event planning and coordination services, including menu planning, event design, and staffing •
Wide range of cuisine options, including Italian, French, American, Mexican, and more •
Customisable menus to accommodate dietary restrictions and preferences, including vegetarian, vegan, gluten-free, and kosher options •
Full bar services, including a variety of beer, wine, and signature cocktails •
Event equipment and rental services, including tables, chairs, linens, tableware, and decor •
Professional and experienced staff, including chefs, bartenders, servers, and event planners CateringHub has been in operations since 2010. Following is the mission statement of CateringHub: At Delicious Delights Catering, our mission is to provide exceptional catering services and create unforgettable events for our clients. We are dedicated to using the freshest and highest-quality ingredients, providing exceptional customer service, and delivering outstanding value to our clients. We believe that every event is unique, and we work closely with our clients to customize our services to their specific needs and preferences. Scenario: CateringHub has been approached by three (3) different customers who want CateringHub to plan catering for events or functions. You are working as Event Catering Manager in CateringHub. Following are the customer requirements for the three (3) different events: Event 1: James is requesting a catering proposal for his wedding reception, which will take place on June 18th at The Grand Hotel in Melbourne. The reception will start at 6:00 pm and end at 11:00 pm, with around 100 guests in attendance. James want a full-service catering experience that includes appetizers, entrees, and desserts. Jame’s
preferred cuisine is French, but he is open to other suggestions. James would like to have vegetarian and vegan options available as well. James also want
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 10 CateringHub to include any necessary equipment, such as tables, chairs, linens, and tableware. For the bar service, James would like to have a selection of beer, wine, and signature cocktails available, along with non-alcoholic beverages. James like to have a bartender and servers for the night. Further, James would also require assistance with the setup and cleanup of the reception, as well as any additional staffing that may be necessary. The budget for the catering services is around $25,000, including all food, beverages, and services. James has requested for a detailed proposal that includes pricing for each menu item, along with any additional charges, such as service fees, taxes, and gratuities. Also, please include any other services or add-ons that you can offer, such as floral arrangements, lighting, or music entertainment. Event 2: Michelle is requesting a catering proposal for a charity gala, which will be held on September 10th at the Crown Hotel in Melbourne. The gala will start at 7:00 pm and end at 11:00 pm, with around 500 guests in attendance. Michelle are looking for a catering service that includes appetizers, entrees, and desserts. Her preferred cuisine is Authentic Italian with a focus on organic and sustainable ingredients. She would like to have vegetarian and gluten-free options available as well. For the bar service, she would like to have a selection of beer, wine, and signature cocktails available, along with non-alcoholic beverages. She would like to have a bartender and servers for the night. She also require assistance with the setup and cleanup of the reception, as well as any additional staffing that may be necessary. The budget for the catering services is around $80,000, including all food, beverages, and services. Michelle has requested to provide a detailed proposal that includes pricing for each menu item, along with any additional charges, such as service fees, taxes, and gratuities. Also, please include any other services or add-ons that you can offer, such as floral arrangements, lighting, or music entertainment. Event 3: Anna is requesting a catering proposal for an upcoming company holiday party. The event will be held on June 15th at the Grand Hotel in Melbourne, from 6:00 pm to 10:00 pm. Anna is expecting to have around 150 guests attending the party. The budget for the catering services is around $20,000, and Anna would like to include appetizers, entrees, and desserts for our guests. Anna is looking for a mix of classic and modern cuisine, with vegetarian and gluten-free options available. She also request that you provide the necessary equipment, such as tables, linens, chairs, and tableware. For the bar service, she would like to have a selection of beer, wine, and cocktails available, with at least one non-alcoholic option. Anna expect to have a bartender and a few servers for the night.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 11 Anna has requested for a catering proposal that includes a detailed breakdown of the menu, including prices per person and any additional charges, such as service fees, taxes, and gratuities. Also, please include any other services or add-ons that you can offer, such as floral arrangements or music entertainment. For the above three (3) events, you need to: •
Prepare catering proposals in response to diverse customer requirements for the above three (3) different events. •
Prepare practical operational plans for each of the above events and functions that specify arrangements for all basic requirements for catering delivery, including: o
Ancillary products and services o
Beverage o
Food, including: ▪
cultural food requirements ▪
special dietary needs o
Menu types, including: ▪
à la carte ▪
buffet ▪
set menu o
Link between food service and other aspects of the event o
Style of service o
Timing of service •
Ensure above operational plans include consideration of the different operational factors that affect catering delivery, including: o
Conflicting activities in venue food preparation and storage areas o
Food production timelines and staffing roles and responsibilities: ▪
production kitchen ▪
venue or service kitchen o
Purchasing of food, beverage, materials and equipment o
Recycling and environmentally sound disposal practices for kitchen waste and hazardous substances o
Risk management issues
SITHKOP014 –
Plan catering for events or functions –
A2 v1 12 o
Security arrangements o
Service staff roles and responsibilities o
Service timelines for food and beverage o
Management of on-site resources: ▪
venue ▪
commodities ▪
equipment ▪
machinery o
Staffing and contracting o
Storage of food and beverage o
Venue event management •
Complete proposals and plans within commercial time constraints. When planning catering for events or functions, you need to: •
Read and interpret written feedback and detailed venue information. •
Write comprehensive catering proposals and complex operational plans. •
Use active listening and open and closed questioning to consult on catering requirements with customers and other stakeholders. •
Calculate number of catering products and services required for the event or function •
Calculate timings for the preparation and service of food. •
Analyse operational factors influencing catering. •
Respond to operational difficulties when implementing the plan and identify when assistance is required from colleagues and external specialists. •
Identify deficiencies in proposals and plans and make adjustments. •
Explore a range of product concepts to improve the event theme and format. •
Access and sort information required for catering proposals and plans, and write and submit them within designated deadlines. •
Use computers, word processing, presentation and spreadsheet software packages. Task responsibilities: To plan catering for events or functions, you will have the following responsibilities:
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Plan catering for events or functions –
A2 v1 13 •
With stakeholders, discuss and clarify the purpose of the event or function to inform planning. •
Determine catering requirements by accurately identifying specific customer needs and preferences. •
Gather and compile event and venue operational information. •
Examine operational factors that influence catering and consult with stakeholders to determine an overall strategy. •
Contribute ideas to the event concept, theme, and format, as well as incorporate creative elements into the catering proposal. •
Through consultation and analysis, confirm the operational and service feasibility of the catering proposal. •
Present a proposal that includes precise information about the range, price, and style of catering products and services. •
Obtain approval to begin catering. •
Create an operational plan outlining the steps, activities, and sequence for providing catering and ancillary products and services. •
Incorporate food safety and risk management concerns into the plan. •
Go over, verify, and finalise details with the client. •
Provide accurate operational plan information to relevant personnel to ensure effective implementation. •
Implement and monitor the event catering plan, making adjustments as needed. •
After the event, collect feedback from customers and operational staff to inform future catering activities.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 14 Task: This assessment task requires the student to plan catering for three (3) different events or functions. This includes: •
Identifying the purpose and scope of the event. •
Preparing catering proposals to meet customer requirements. •
Finalising operational plans for the delivery of catering. To do so, you are required to complete the following activities: •
Activity 1: Plan and implement proposal for catering on occasion 1. •
Activity 2: Plan and implement proposal for catering on occasion 2. •
Activity 3: Plan and implement proposal for catering on occasion 3. Your trainer/assessor (Supervisor) will: •
Assign the role of the customer for each activity to the staff member of the organisation. •
Ensure that the customer communicate in accordance with the scenarios provided. •
Observe the student performing each activity. •
Complete an observation report after each activity in this assessment task.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 15 Activity 1: Plan and implement proposal for catering on occasion 1. This activity requires to plan and implement proposal for catering on occasion 1. To complete this activity, you are required to: •
Demonstrate the completion of elements given in the ‘Checklist
1’
provided. •
Prepare and submit the following documents as part of production plan as evidence to the trainer/assessor: o
Catering proposal o
Operational plan While completing each step, you must place a tick mark against each step given in the checklist once completed. Your trainer/assessor will observe you completing this activity and assess you in accordance with the observation checklist provided.
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A2 v1 16 Checklist 1: Plan and implement proposal for catering on occasion 1. Steps”
Tick mark, once completed Step 1: With stakeholders, discuss and clarify the purpose of the event or function to inform planning. Further, document the purpose of the event or function using catering proposal (Template 1). Step 2: Determine the following catering requirements by accurately identifying specific customer needs and preferences and record using Template 2 (Operational Plan). •
Beverage •
Food: o
classic o
cultural food requirements o
modern o
special dietary needs •
Menu type: o
à la carte o
buffet o
set menu o
table d’hôte
•
Link between food service and other aspects of the event, such as speeches •
Style of service •
Timing of service. Step 3: Gather and compile event and venue operational information, including the following and record using catering proposal (Template 1). •
Budget.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 17 •
Date and duration •
Guest numbers •
Location of the event •
Equipment and staff requirements Step 4: Examine operational factors that influence catering and consult with stakeholders to determine an overall approach. •
Conflicting activities in venue food preparation and storage areas. •
Food production timelines and staffing roles and responsibilities: o
production kitchen o
venue or service kitchen •
Purchasing of food, beverage, materials and equipment •
Recycling and environmentally sound disposal practices for kitchen waste and hazardous substances •
Risk management issues •
Security arrangements •
Service staff roles and responsibilities •
Service timelines for food and beverage •
Management of on-site resources: o
venue o
commodities o
equipment o
machinery •
Staffing and contracting •
Storage of food and beverage •
Venue event management Step 5: Contribute ideas to the event concept, theme, and format, as well as incorporate creative elements into the catering proposal.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 18 Step 6: Through consultation and analysis, confirm the operational and service feasibility of the catering proposal. Step 7: Present a proposal for catering that includes precise information about the range, price, and style of catering products and services using Template 1. Include the following information: Event Details: •
Event Name: [Name of Event] •
Date: [Date of Event] •
Time: [Start and End Time of Event] •
Location: [Event Venue] •
Number of Guests: [Number of Attendees] Event Description: •
[Briefly describe the event and its purpose, such as a corporate conference, a wedding reception, or a charity fundraiser.] Menu Preferences: •
[Indicate any specific dietary preferences or restrictions, such as vegetarian, vegan, gluten-free, or kosher.] •
[List any preferred cuisine types, such as Italian, Mexican, or Asian.] •
[Indicate any specific menu items or dishes that you would like to include or exclude.] Beverage Preferences: •
[Indicate any specific beverage preferences, such as local craft beer or signature cocktails.] •
[List any non-alcoholic beverage options you would like to offer, such as soda, juice, or tea.] Service Preferences: •
[Indicate your preferred service style, such as buffet, plated, or family- style service.] •
[List any additional services you would like to include, such as rental equipment or staffing.] Budget: •
[Indicate your budget range for the catering services, including any restrictions or guidelines.]
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A2 v1 19 Step 8: Obtain approval to begin catering. Step 9: Create an operational plan using Template 2 outlining the steps, activities, and sequence for providing catering and ancillary products and services. Include the following information: •
Introduction: o
Brief overview of the event/function o
Explanation of the purpose and scope of the operational plan •
Basic requirements for catering delivery: o
Ancillary products and services o
Beverage o
Food, including: ▪
cultural food requirements ▪
special dietary needs o
Menu types, including: ▪
à la carte ▪
buffet ▪
set menu o
Link between food service and other aspects of the event o
Style of service o
Timing of service •
Steps, activities, and sequence for providing catering and ancillary products and services •
Incorporate food safety and risk management concerns into the plan. Step 10: Review, verify and finalise details with client.
SITHKOP014 –
Plan catering for events or functions –
A2 v1 20 Step 11: Provide accurate operational plan information to client and supervisor to ensure effective implementation. Scenario: During the implementation of the catering plan, the kitchn hand did not show up and no staff member was available to substitute for the shift. The existing staff member need to handling this situation. Step 12: Implement and monitor the event catering plan, making adjustments as needed. •
Assign specific roles and responsibilities to staff members involved in the catering plan to ensure that everyone understands their tasks and deadlines. •
Create a detailed timeline for the catering plan that includes all tasks and deadlines from the initial consultation to the post-event follow-up. •
Adjust the plan as necessary to address any unforeseen issues or changes to the event. •
Submit the revised event catering plan to the trainer/assessor. Step 13: After the event, collect feedback from customers and operational staff to inform future catering activities. Sign off: Date: Template 1: Catering proposal Event Details: •
Event Name: [Name of Event] •
Date: [Date of Event] •
Time: [Start and End Time of Event] •
Location: [Event Venue] •
Number of Guests: [Number of Attendees]
SITHKOP014 –
Plan catering for events or functions –
A2 v1 21 Event Description: •
[Briefly describe the event and its purpose, such as a corporate conference, a wedding reception, or a charity fundraiser.] Menu Preferences: •
[Indicate any specific dietary preferences or restrictions, such as vegetarian, vegan, gluten-free, or kosher.] •
[List any preferred cuisine types, such as Italian, Mexican, or Asian.] •
[Indicate any specific menu items or dishes that you would like to include or exclude.] Beverage Preferences: •
[Indicate any specific beverage preferences, such as local craft beer or signature cocktails.] •
[List any non-alcoholic beverage options you would like to offer, such as soda, juice, or tea.] Service Preferences: •
[Indicate your preferred service style, such as buffet, plated, or family-style service.] •
[List any additional services you would like to include, such as rental equipment or staffing.] Budget: •
[Indicate your budget range for the catering services, including any restrictions or guidelines.]
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A2 v1 22 Template 2: Operational plan •
Introduction: o
Brief overview of the event/function o
Explanation of the purpose and scope of the operational plan •
Basic requirements for catering delivery: o
Ancillary products and services o
Beverage o
Food, including: ▪
cultural food requirements ▪
special dietary needs o
Menu types, including: ▪
à la carte ▪
buffet ▪
set menu o
Link between food service and other aspects of the event o
Style of service o
Timing of service •
Steps, activities, and sequence for providing catering and ancillary products and services •
Incorporate food safety and risk management concerns into the plan.
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A2 v1 23 STUDENT ASSESSMENT CHECKLIST Review all the items/tasks you have completed for this assessment. You may refer to checklist provided below. Tick all the items you have accomplished once you’re
finished with the assessment. Student Assessment Checklist Assessment 2_Practical Assessment ☑🞍
Task 1: Prepare Ingredients and Equipment Task 2: Prepare and Present Vegetarian and Vegan Dishes
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 24 Catering proposal (Scenario 1) Event Details: •
Event Name: James
•
Date: June 18th
•
Time: start at 6:00 pm and end at 11:00 pm
•
Location: The Grand Hotel in Melbourne
•
Number of Guests: 100 guests Event Description:
•
Wedding reception Menu Preferences:
•
Dietary preferences: Vegetarian and vegan
•
Cuisine types: French
•
Specific menu items or dishes that you would like to include or exclude: Tables, chairs, linens, and tableware.
Beverage Preferences: •
Beer, wine, and signature cocktails and non-alcoholic beverages.
Service Preferences: •
Full-service catering: appetizers, entrees, and desserts
•
Bartender and servers, assistance with the setup and cleanup, and additional staffing.
Budget: •
The catering services including all food, beverages, and services and additional charges, such as service fees, taxes, and gratuities, is around $25,000.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 25 Template 2: Operational plan •
Introduction: James is requesting a catering proposal for his wedding reception, which will take place on June 18th at The Grand Hotel in Melbourne. The reception will start at 6:00 pm and end at 11:00 pm, with around 100 guests in attendance. •
Basic requirements for catering delivery: Ancillary products and services: Full-service catering including necessary equipment, such as tables, linens, chairs, and tableware. o
Beverage: •
Beer, Wine, signature cocktails, and non-alcoholic beverages o
Food, including: •
French cuisine •
special dietary needs: Vegetarian and vegan o
Menu types, including: •
Table d’hôte
o
Link between food service and other aspects of the event: •
Tableware, linens, chairs, and other equipment. nighttime bartenders and servers, as well as extra workers, flowers, lights, or musical entertainment. o
Style of service: Full-service catering o
Timing of service: Start at 6:00 pm and end at 11:00 pm •
Steps, activities, and sequence for providing catering and ancillary products and services •
as the event planner might find helpful to ask if there are some special requirements of your visitors. Inform the catering manager. •
Setting up the space: Select a design that will allow you to achieve the event’s hundred guests limit.
•
Typical ethnic foods consist of: French •
Their food and drinks are displayed aesthetically; they also have a fragrance. Market the show not the buyer you will have to deal with. This is in reference to accents and tablecloths which match the theme of a meal. Decorate the table with pieces of fruit and ethnic serving utensils whenever sprucing up dishes. •
Attraction of any kind such as simple décor in the form flowers or lights, or even entertainment built around something like music.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 26 •
Incorporate food safety and risk management concerns into the plan. ▪
Training all staff members on personal hygiene, housekeeping and sanitation together with safe food handling practices; cooking and serving the foods should be done ▪
Put a quality control program in place to ensure that every food is fresh, safe and prepared upholds depends standards. Conduct regular surveys of the areas where food is prepared, stored and served to pinpoint issues such that they are addressed effectively. ▪
Develop a HACCP plan to identify and control any hazards in the catering system. These are ensuring identification of critical control points within the catering process and putting measures to reduce, remove or scale down tipping point in terms risk for foodborne disease. ▪
Develop an application suitable for the demonstrated provenance follow of each utilized food dish, including their components’ origin; quality and safety. This facilitates quick food traceability as well as product identification and recalls if an issue arises on issues of safety. Template 1: Catering proposal (Scenario 2) Event Details: •
Event Name: Michelle •
Date: September 10th •
Time: Start at 7:00 pm and end at 11:00 pm •
Location: Crown Hotel in Melbourne •
Number of Guests: Around 500 guests Event Description: •
A catering proposal for a charity gala. Menu Preferences: •
Specific dietary preferences or restrictions: •
vegetarian and gluten-free
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 27 •
Cuisine types: •
Authentic Italian •
Specific menu items or dishes that you would like to include or exclude: •
Organic and sustainable ingredients •
Equipment such as tables, linens, chairs, and tableware. Beverage Preferences: •
Indicate any specific beverage preferences: •
Beer •
Wine •
cocktails •
one non-
alcoholic drinks Service Preferences: •
Indicate your preferred service style: •
Table d’hôte
•
Additional services you would like to include: •
Equipment, such as tables, linens, chairs, and tableware. •
Floral arrangements or music entertainment. Budget: •
Indicate your budget range for the catering services, including any restrictions or guidelines. •
The budget for the catering rates is estimated to roughly be $80, 00 This includes prices per client and any other additional charges like fees, taxes or even discounts depending on what type of services are being offered which can include floral arrangements lighting music entertainment among others.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 28 Template 2: Operational plan •
Introduction: ❖
Michelle is requesting a catering proposal for a charity gala, which will be held on September 10th at the Crown Hotel in Melbourne. The gala will start at 7:00 pm and end at 11:00 pm, with around 500 guests in attendance. The catering service that includes appetizers, entrees, and desserts. Her preferred cuisine is Authentic Italian with a focus on organic and sustainable ingredients. She would like to have vegetarian and gluten-free options available as well. •
Basic requirements for catering delivery: o
Ancillary products and services: •
Complete catering service that includes all required furnishings, including chairs, tables, and tablecloths. •
Beverage: Beer, wine, and cocktails and one non-alcoholic. o
Food, including: •
Food requirements: Authentic Italian with a focus on organic and sustainable ingredients •
Special dietary needs: Vegetarian and gluten-free o
Menu types, including: Table d’hôte
o
Link between food service and other aspects of the event: •
Floral arrangements, lighting, or music entertainment, bartender and servers for the night. o
Style of service: Full-service catering o
Timing of service: at 7:00 pm and end at 11:00 pm •
Steps, activities, and sequence for providing catering and ancillary products and services •
Asking about the specific needs that your guest might have to be provided with could benefit you as an organizer.Inform the catering manager. •
Creating the room- Choose a floor arrangement that will work well with your event which is for100 guests. •
Typical ethnic cuisines include: French cooking. •
Presentation of food and drinks in unique manner with clear coloration, specks or smell was apparent Sell the fast, not quick. This means table cloths and accessories that go the theme of meal. Throughout the food service, use ethnic serving utensils and place fruit as decorations. •
Decoration using flower arrangements, lighting or the use of music entertainment.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 29 •
Incorporate food safety and risk management concerns into the plan. •
Training all staff members on personal hygiene, housekeeping and sanitation together with safe food handling practices; cooking and serving the foods should be done. •
Put a quality control program in place to ensure that every food is fresh, safe and prepared upholds depends standards. Conduct regular surveys of the areas where food is prepared, stored and served to pinpoint issues such that they are addressed effectively. •
Develop a HACCP plan to identify and control any hazards in the catering system. These are ensuring identification of critical control points within the catering process and putting measures to reduce, remove or scale down tipping point in terms risk for foodborne disease. •
Develop an application suitable for the demonstrated provenance follow of each utilized food dish, including their components’ origin; quality and safety. This facilitates quick food traceability as well as product identification and recalls if an issue arises on issues of safety. Template 1: Catering proposal (Scenario 3) Event Details: •
Event Name: Anna •
Date: June 15th •
Time: 6:00 pm to 10:00 pm •
Location: Grand Hotel in Melbourne •
Number of Guests: 150 guests Event Description: •
Company holiday party Menu Preferences: •
Indicate any specific dietary preferences or restrictions: •
Vegetarian and gluten-free •
List any preferred cuisine types: •
Mix of classic and modern cuisine •
Indicate any specific menu items or dishes that you would like to include or exclude: •
Essential furnishings, including tables, chairs, linens, and silverware. music performances or floral arrangements. A few nighttime servers and a bartender
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 30 Beverage Preferences: •
Indicate any specific beverage: Beer, wine, and cocktails and one non- alcoholic. Service Preferences: o
Indicate your preferred service style:
•
Catering- Table d’hôte
o
List any additional services:
•
Musical entertainment or floral arrangements. A few nighttime servers and a bartenderBudget: o
The whole cost of the catering services, including rates per person and any other expenses like taxes, gratuities, and service fees, comes to almost $20,000.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 31 Template 2: Operational plan •
Introduction: Anna is requesting a catering proposal for an upcoming company holiday party. The event will be held on June 15th at the Grand Hotel in Melbourne, from 6:00 pm to 10:00 pm. Anna is expecting to have around 150 guests attending the party. She is looking for a mix of classic and modern cuisine, with vegetarian and gluten-free options available. •
Basic requirements for catering delivery: •
Ancillary products and services: •
Full catering service including necessary equipment, such as tables, linens, chairs, and tableware. o
Beverage: Beer, Wine, signature cocktails, and non-alcoholic beverages o
Food, including: ▪
Food requirements: Classic and modern ▪
special dietary needs: Vegetarian and gluten-free o
Menu types, including: ▪
Table d’hôte
o
Link between food service and other aspects of the event •
Equipment, such as tables, chairs, linens, and tableware. bartender and servers for the night and additional staffing, floral arrangements, lighting, or music entertainment o
Style of service: Catering o
Timing of service: from 6:00 pm to 10:00 pm •
Steps, activities, and sequence for providing catering and ancillary products and services ▪
Asking your guests about any specific requirements they may have can help you as the event organiser. Inform the catering manager. ▪
Setting up the room- Pick a room arrangement that will support the goals of your event which is 100 guests. ▪
Typical ethnic cuisines include: French cuisine ▪
Food and drink presentation both vivid and aromatic to the eye. Sell the flash, not the sizzle. This refers to tablecloths and accents that match the meal's theme. When serving food, use ethnic serving utensils and fruit as decorations. ▪
Floral arrangements, lighting, or music entertainment.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 32 •
Incorporate food safety and risk management concerns into the plan. •
Training all staff members on personal hygiene, housekeeping and sanitation together with safe food handling practices; cooking and serving the foods should be done. •
Put a quality control program in place to ensure that every food is fresh, safe and prepared upholds depends standards. Conduct regular surveys of the areas where food is prepared, stored and served to pinpoint issues such that they are addressed effectively. •
Develop a HACCP plan to identify and control any hazards in the catering system. These are ensuring identification of critical control points within the catering process and putting measures to reduce, remove or scale down tipping point in terms risk for foodborne disease. •
Develop an application suitable for the demonstrated provenance follow of each utilized food dish, including their components’ origin; quality and safety. This facilitates quick food traceability as well as product identification and recalls if an issue arises on issues of safety.
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SITHKOP014 –
Plan catering for events or functions –
A2 v1 33 TASK OUTCOME SHEET The Feedback Evaluation Sheet below is the assessment questions and tasks for each of the assessment events that the student is required to complete. Assessors, tick ‘S’
if the student achieved a satisfactory outcome for an assessment task and ‘NYS’ if the student does not meet these requirements. Also, you are required to write comments on the quality of this evidence under the ‘Comments’ column. For your judgement on the student’s overall performance, tick ‘Satisfactory’ if the student achieves a satisfactory outcome for all of the tasks or ‘Not
-Yet-
Satisfactory’.
Task Outcome Sheet Assessment 2_Practical Assessment S NYS Comments Task 1: Prepare Ingredients and Equipment Recipe requirements document Video recording of the candidate preparing the ingredients and equipment for at least eight dishes Only if direct observation is not possible. Task 2: Prepare and Present Vegetarian and Vegan Dishes Video recording of the candidate
preparing at least four vegetarian
dishes Only
if
direct
observation
is
not possible. Video recording of the candidate preparing at least four vegan dishes Only if direct observation is not possible. Feedback to Students: Assessment Outcome
Satisfactory
Not Yet Satisfactory Assessor’s
Signature: Date:
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