In order to have a successful event, you will need to have some sort of production and employee schedule.
The lecture notes discuss schedules starting 3 months before the event to the day of the event. Part 1: You will
need to do a production schedule for the week before the event (event minus 7 days) to the day of the event.
Since most of you are not culinary arts students, you do not need to go into detail regarding the actual cooking
of the food, however, please show which days you plan to prep the food. Part 2: You will also need to do an
employee schedule for the day of the event. With this in mind, think about your event and when it will start. You
will want to schedule the front of the house people (servers) and the back of the house people (cooks, chefs).
You will need to decide how many servers per table, or how many tables per server. For those of you who
decided to have buffet stations, you will need to schedule your staff accordingly. Use your menu, the buffet,
and the dining room layout that you designed to help you with the schedule. ps. I will provide the menu,
examples for employee schedules, and lecture notes in the attachment.
You really don’t have a production/employee schedule for the day of the event. For the day of the
event/employee schedule, you will need to do a timeline of the entire day, similar to the examples for both
fronts of the house and back of the house.
Sample Solution
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