Samplesecenario

Samplesecenario - What are the challenges you may meet...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
CASE STUDY-Sample Scenario (4%) Read the sample situation Answer the questions in one page Get ready for discussion next class session Due date: May 5 th Thursday
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Sample Situation Let’s assume you own a Catering Company and have your own production facility. You will plan, design, market and run a theme event such as “Thanksgiving Dinner” or “Holiday Brunch” etc. . For 250 people (Sit-Down Event) This will be an “Off-Site” catering event in a “Dining Hall”
Background image of page 2
QUESTIONS TO CONSIDER
Background image of page 3
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: What are the challenges you may meet during the storage and preparation? How will you decide to BUY or MAKE the listed menu ingredients? What may be challenging in preparing a seasonal menu? Which steps will you consider in preparing, holding and serving the menu items? Determine the type of Menu to be Served How will your menu items be identified? What type of Purchasing will you use? (Include how will you select your purveyor)...
View Full Document

This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

Page1 / 3

Samplesecenario - What are the challenges you may meet...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online