SITHKOP014: Plan catering for events or functions

Assessment Task 2 Of 2 (Practical demonstration)

Activity 2: Plan and implement proposal for catering on occasion 1.

Template 1: Catering proposal

Event Details:

 Event Name: James’ Wedding Reception

 Date: 18th June

 Time: 6:00pm to 11:00pm

 Location: The Grand Hotel, Melbourne

 Number of Guests: Approximately 100 Attendees

Event Description:

 James is hosting his wedding reception at The Grand Hotel in Melbourne. They envision a
beautiful and elegant celebration where their guests can enjoy a delightful culinary
experience. The event aims to bring together family and friends to celebrate the joyous
union of the couple.

Menu Preferences:

 Vegetarian and Vegan options are essential to cater to guests with dietary preferences.

 James prefer French Cuisine but is open to exploring other delectable options.

 Catering Hub would like to offer diverse meu that includes appetizers, entrees, and
desserts.

Appetizers:

1. Classic French Onion Soup Shots - $600

2. Spinach and Mushroom Puff Pastry Cups (Vegetarian) - $800
3. Ratatouille Bruschetta (Vegan) - $700
4. Escargot Bourguignon - $1,200

Entrees: 5. Coq au Vin (Chicken braised in red wine) - $2,000

6. Beef Bourguignon - $2,500

7. Eggplant Parmesan (Vegetarian) - $1,200
8. Mushroom Bourguignon (Vegan) - $1,800

Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) 
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 Sides: 9. Garlic Mashed Potatoes - $500

10. Grilled Vegetable Medley - $800

11. Green Beans Almondine - $600
12. Mixed Green Salad with Dijon Vinaigrette - $400

Desserts: 13. Crème Brûlée - $900

14. Tarte Tatin - $700

15. Chocolate Eclairs - $800
16. Fruit Sorbet (Vegan) - $600

Beverage Preferences:

1. Beer, wine, and signature cocktails - $4,000

2. Juices and Sparkling Water - $500
3. Assorted Local Craft Beers - $800
4. Selection of Red and White Wines - $2,500
5. Signature Cocktails: French 75 and Lavender Lemonade - $1,200
6. Non-Alcoholic Beverages: Assorted Soft Drinks, Juices, and Sparkling Water - $500

Total Budget: $19,500

Service Preferences:

 Catering Hub will include any necessary equipment, such as tables, chairs, linens, and
tableware.

 Also assistance with the setup and cleanup of the reception, as well as any additional
staffing that may be necessary.

Budget:

 Food and Beverage: $19,500

 Service Fees: $2,000

 Taxes: $1,500

 Gratuities: $1,000

Total: $24,000

Template 4: Operational plan

Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) 
Version : 1.0 Website: www.sabt.edu.au Email: info@sabt.edu.au Page 2 of 4
  Introduction:

We are delighted that James has chosen Catering Hub to be a part of his special day.
The wedding reception, to be held on 18 th of June at the Grand Hotel in Melbourne,
promises to be a joyous occasion with around 100 guests in attendance. Our aim is to
provide a full-service catering experience that exceeds expectations, offering
delectable cuisine, impeccable service, and a memorable celebration.

 Basic requirements for catering delivery:

o Ancillary products and services

Catering Hub will provide all necessary equipment, including tables, chairs, linens, and
tableware, to ensure a seamless and aesthetically pleasing setup.

o Beverage

We will curate a comprehensive bar service that includes a selection of beer, wine ,
signature cocktails, and non-alcoholic beverages catering to the diverse preference of
guests.

o Food, including:

 French Cuisine

 Vegetarian and Vegan options.

o Menu types, including:

 set menu

o Link between food service and other aspects of the event

Catering Hub will coordinate with other event vendors and The Grand Hotel to ensure a
seamless integration of services and a harmonious event flow.

o Style of service

Our experienced servers will provide professional and attentive service, enhancing the
guest experience throughout the evening.

o Timing of service

The catering service will commence promptly at 6:00pm and conclude at 11:00pm,
ensuring a timely and enjoyable reception for all.

 Steps, activities, and sequence for providing catering and ancillary products and services

Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) 
Version : 1.0 Website: www.sabt.edu.au Email: info@sabt.edu.au Page 3 of 4
 o Initial Consultation: Our catering team will meet with James to understand his
preferences, requirements, and vision for the wedding reception.
o Menu Planning: Based on James' preferences for French cuisine, we will curate a
diverse menu that includes appetizers, entrees, and desserts. Vegetarian and vegan
options will be thoughtfully incorporated.
o Beverage Selection: We will work with James to select a variety of beers, wines, and
signature cocktails that complement the menu and cater to the preferences of the
guests.
o Proposal and Pricing: CateringHub will prepare a detailed proposal that includes
pricing for each menu item, service fees, taxes, and gratuities, ensuring transparency
and adherence to the $25,000 budget.
o Add-On Services: We will present James with additional services and add-ons, such as
floral arrangements, lighting, and music entertainment, to enhance the ambiance of the
event.
o Finalization and Contract: Once all details are confirmed, a contract will be prepared,
outlining the agreed-upon services, menu, and additional arrangements.
o Coordination: Our team will liaise with The Grand Hotel and other vendors to
coordinate the setup, timing, and service flow, ensuring a seamless event.
o Food Safety and Risk Management: Our culinary team will follow stringent food safety
protocols to deliver a safe and hygienic catering service.

 Incorporate food safety and risk management concerns into the plan.

o Our chefs and kitchen staff will be trained in food safety practices, ensuring proper
handling, storage, and preparation of all food items.
o We will comply with health regulations and maintain high standards of cleanliness and
hygiene throughout the catering process.
o Allergy and dietary information will be diligently collected and communicated to the
kitchen and service staff to avoid any cross-contamination or misunderstandings.
o Our team will be prepared to handle any unforeseen challenges and ensure smooth
operations during the event.

Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) 
Version : 1.0 Website: www.sabt.edu.au Email: info@sabt.edu.au Page 4 of 4