MARDI GRAS FESTIVAL PLAN

Project instructions:
Discuss how the caterer uses the seven fundamental catering functions when planning a theme-based, sit-down dinner for a Mardi Gras Festival.

The fundamental catering management challenge is to explain how each function interacts:
1- formulating the plan for the event
2- executing the operational tasks
3- organizing resources
4- matching equipment needs to the requirements of the food and service
5- implementing the plan
6- controlling the event by use of financial tools and predetermined standards
7- insurance coverage, a risk management plan, and all legal issues.

Be creative and use your imagination. This event will be for 300 people at an on-premise facility. Using the fundamental tasks, offer decorating suggestions, plan a menu to offer a choice of two entrees, a starch, two vegetables, salad, beverage, and dessert.