Providing Service: the Meal Party for Bill Clinton - Case Study Example

Introduction This paper looks to present the manner in which a party will be held and the different dimensions which will be looked at. The report will focus on developing a work plan for successful operation of the kitchen where a 6 course meal party will be held for Mr Bill Clinton in conjunction with the Australian Press Club. The party will be held at Australia Press Club so that the guest feels that place and are able to associate with that place. Further, the press club is big and can easily accommodate 250 guests which will thereby help to ensure that the party can be carried out easily. The event will be for VIP’s so the overall mechanism in which it has to be carried out needs to be appropriately decided. In order to execute the plan properly the different staffing needs have to be met. This will require different type of employees like cook, tray waiters, people picking up waste and used plates, servants to wash clothes, people serving food, employees bringing different ingredients from the market and so on. On a whole a total of around 50 employees will be needed including the different work which needs to be carried out. In addition to it the kitchen should be big and should have all the latest gadgets so that it helps in the process of cooking. The kitchen should be equipped with refrigerators, oven, cooling devices, electronic gas, and other utensils and gadgets which will facilitate the manner in which cooking is carried out. The paper will thereby look to provide complete details regarding it and will help to understand the different areas to be focused on so that service standards are improved. Developing the Plan This section will comprise of four different sections and will highlight the manner in which the entire work will be carried out and the manner in which efficiency will be witnessed while providing service. The details are as Preparation To execute the plans proper planning needs to be done. Some of the work needs to be completed before the party and the rest will be executed during and after the party. On the forefront ingredients needs to be purchased before the party and the different items need to be prepared beforehand so that it can be served quickly. The menu which has been decided for the event is as The different products will require different ingredients which needs to be purchased and has to be prepared beforehand so that time can be saved and the products can be served at the quickest possible time. Some of the ingredients which will be needed is as plain flour salt unsalted butter, chilled, chopped egg yolks chilled water frozen Coles Brand shortcrust pastry, thawed olive oil shallots, finely chopped cloves garlic, finely chopped zucchinis, sliced into rounds fresh thyme leaves, chopped feta The above mentioned ingredient are for a single product which needs to be sources from outside so that the goods can be produced at the right time. While preparing it the cost needs to be estimated as a budget of $3,500 has been provided. The cost needs to be estimated as it would otherwise make the venture to be costly. Considering the cost for a two item is 2 1/2 cups plain flour 250g= $0.4 1 teaspoon salt 10g=$0.01 175g unsalted butter, chilled, chopped 175g=$0.65 2 egg yolks 2 egg=$0.4 2 tablespoons chilled water 1 serves for $1.45 250 serves for $362.5 In a similar manner if Zucchini and Feta Tarts is prepared the cost would be 2 sheets frozen Coles Brand shortcrust pastry, thawed $1.45 1 tablespoon olive oil $0.05 2 shallots, finely chopped $0.50 2 cloves garlic, finely chopped $0.05 2 zucchinis, sliced into rounds $1.25 1 tablespoon fresh thyme leaves, chopped $0.10 150g feta $0.15 1 served for $3.10 250 serves for $775.00 In addition to it cost will also be incurred for waiters, cooks, sweepers, dish washer, external contractor supplying food and other. This also has to be included and based on it a plan has to be devised which will look towards fulfilling the different needs of the customers and ensure better execution of the party. The overall process has to be aimed towards having the correct manpower who are capable of performing the required task and look towards generating the required leverage through execution becomes possible. In addition to the main plan a backup plan has to be kept where after making certain changes the food is adjusted or some other dish is prepared in case the guest don’t like something. This will have an additional cost but needs to be managed so that the reputation is not impacted. The needs of both the external and internal customers have to be met as it will ensure better satisfaction and would make the guest fel satisfied and happy with the food they had. Setting up the Event The execution of the event will depend on the manner in which pre-planning is done and necessary arrangements which will help in the execution of the plan is done. This will require formulating strategies before hand and preparing certain food and items beforehand so that it can be served at the appropriate time. On the forefront the kitchen where the work will be carried out has to be properly planned. The kitchen should have a large area so that there is easy mobility and people are able to move freely. The kitchen has to be further equipped with different utensils and equipments like refrigerators, oven, cooling devices, electronic gas, and other utensils and gadgets which will facilitate the manner in which cooking is carried out. The kitchen should have a separate area for washing utensils and should have a continuous flow of water. In addition to it the kitchen should be close proximity to the place where food will be served so that all the necessary arrangements can be done and the food can be served quickly and hot. The delivery of service and food will largely depend on the manner in which things are managed and the plan is executed. This will require that certain things and aspect are carried out before time and things are prepared before the event so that it can be served quickly and fresh. The work flow chart which needs to be carried out for short crust pastry is as The above series of steps will ensure that the pastry is produced and can be served later to the guest but needs to be prepared before so that it can be served at the correct time. The above series of steps are consistent and different items from the menu also needs to follow a similar series of which will help to ensure that the products are prepared before hand and can be served to the different guest as and when they come. Preparation of the Event The different items which has been chosen for the event are those which are of the highest quality and loved by people. This will help to ensure that the guest having the food will be more satisfied and will be pleased after the event. The different items which have been selected in the menu has been decided after consultation with the host and also providing a complete details of the different ingredients that will be used. In addition to it the product has been tested before and has been successful as people have a preference towards those products which will ensure that customers become more satisfied and will be thereby able to ensure that the guest are happy with the different items which are served. The different key items which will be used along with the cost are as 2 1/2 cups plain flour 250g= $0.4 1 teaspoon salt 10g=$0.01 175g unsalted butter, chilled, chopped 175g=$0.65 2 egg yolks 2 egg=$0.4 2 tablespoons chilled water 2 sheets frozen Coles Brand shortcrust pastry, thawed $1.45 olive oil $0.05 shallots, finely chopped $0.50 cloves garlic, finely chopped $0.05 zucchinis, sliced into rounds $1.25 fresh thyme leaves, chopped $0.10 feta $0.15 These are some of the ingredients and their cost which will be incurred and needs to be planned properly so that the different needs of the guest can be met. Further, the menu will be decided before hand and will look to have the following items in the designated order Read More