Introduction Of Report
The HNC and HND Students’ End of Semester event was held on 12 June 2013, at UCK London College B/6 room in between 1:30 p.m. to 2:30 p.m. The event was well organized and everybody did the correct jobs and completed their tasks efficiently. I was working as a security by standing near the entrance door and walking in the particular classroom where the event was occurred. My duty was to look over safety of all the students along with teachers who were visiting the event. I learned lots of useful skills at the time I was working in the role of security. The main thing which I learnt is about handling responsibilities because as a security person I was required to adopt all safety measures for the protection of every guest from any kind of uncertainties. All the guests were satisfied by me as nothing happened wrong during the whole event and the entire program was completed very quite. I was actively tried to create calm, nice environment and thus all were positively enjoyed their t
Further, throughout the event I have learnt about how to manage tables and chairs safely so that visitors get adequate space to move. I also learned how to work in a team and take into consideration people’s special requirements, needs and safety. In addition to this, I was able to learn the real nuances of working in a group of different members and enjoyed myself thoroughly by both smooth and rough phases. Besides all this, I learnt that ending up the event anyhow must not be the aim and it should be completed fruitfully. For the event, planning was significant, we all participant was studied a lot for the better management of overall program including proper hygiene, cleanliness and safety measures. In this context, we focused to covered plates with foils to maintain hygiene and safety measures in kitchen were used to with proper cooled ingredients, etc. We also planned the timings of the day, so all things went as easily as possible. In the event total 50 guests both students and teachers were visited and I was in charged to look over their safety or protection.
Planning of Menus for the event
Why THREE of the recipes in menu are suitable for
Our team has considered six main factors at the time of planning menus for the event, such as:
- Flavours – While deciding about menu we assured that the food is neither too strongly flavoured nor too bland. We also determined whether the food flavours serving make an effective combination.
- Fat and colour – We spent time on balancing higher-fat eatables with foods, which have less fat. Moreover, a variety of colours not just makes a meal more appealing to look at, it also makes sure that the dish is getting range of nutrients. So, we appropriately planned for the colour combination of every meal including deserts and sandwiches.
- Time constraint – We also planned about overall making of sandwiches and in that we consider how much time our team can afford to spend in the preparation of it.
- Budget – In the planning of budget for the menu, we determine the real resources required to complete the program together with all costs for materials, personnel, food ingredients, space, equipment, etc.
- Cooking skills – No one from us are master chefs, so we were made planning for preparation of those dishes that can easily manage by ourselves and satisfy the requirements of guests.
- Meal for an occasion – It is very important to choose dishes that perfectly suit an occasion. Thus, the hospitality team has spent time to think about suitable meal for the particular occasion and decided to serve sandwiches for both Muslims and vegetarians as well.
Why THREE of the recipes in menu are suitable for the event
Although, we planned properly and enough for the success of our menu at this event, but after the completion of program, it was realized by our team that only three meals were found suitable in the occasion. The three dishes were Tuna, Mayonnaise and Sweet corn sandwich, Ham & Tomato Cheese sandwich and Sliced Plain Cake. The reason behind success of these dishes is their proper combination of design and content. The other dishes are not served more, as some was good at their presentation, but not contained best ingredients . Moreover, the dishes that satisfied all guests were appropriately designed by considering factors, such as fat, colour, time constraints, flavour, etc.
Budget of the overall menu
In the event, total 50 guests were visited and for the preparation of all the dishes the total budget incurred was 150GBP. The money was divided into three, such as food, decoration and drinks. The amount spent in the preparation of food was 50GBP, for decoration 30GBP and for the drinks we incurred 30GBP. At the time of planning about budget and menus for the event, we considered the requirements of our customers. Moreover, as we served to the students of college and teachers, so standards regarding hygiene and quality was perfectly followed by the team of hospitality. To satisfy our guests they searched a lot for the dishes to be served in this event and had I was plan the adequate layout of the table, so people can sit with their friends and known person for enjoying their meal. Further, we have spent adequate time in making sitting arrangements because if we put guests in the wrong seat then it wouldn’t have been able to create a good atmosphere. It is also important while planning the menu for event, as what are the actual requirements of guests, i.e. what they like to have in main course, drinks and desserts as well as what type of safety measures should be avoided for maintaining their satisfaction level.
Analytical comments on customer satisfaction
In addition to this, after completing with the event our team were asked all guests to fill the feedback form. When people were asked whether they are satisfied with the arrangement, drinks, quality of food, staff and security etc then each had provided good ratings in front of all such aspects. It means that we have fulfilled our target of serving guests by taking care of proper hygiene and clean environment along with adequate safety at the place. Moreover, in relation to quality of services provided by overall participants in the event, which were occupied on different departments including risk management, set-up & decorators, host, bar, sandwich makers, security, music, etc .
The guests were given positive response. Also, not a single person has given negative response for this question. Furthermore, when they asked to provide their views, as whether they missed anything in the event, all has said that nothing was lacked in the program and it was adequately completed with good dance, sound, music, etc. Besides not many has suggested for the changes in the event, which proved that the overall event was completed as per the planning done before organizing the program and has gained satisfaction of all the visitors.
In relation to budget, it was found that the whole preparation was ended in prepared budget and no further cost was required to spend by our team. Everybody has worked as per the standards of quality decided in the planning phase, so fulfilled the guest’s desires with regards to hygiene, cleanliness and protection. My risk management team in the event was also in proper charge of looking at the health and safety of students and teachers. It means that we have attained our aim of providing adequate protection and comfort to all, as no one has complaint regarding things they found hazardous to their health.
Thus, it can be concluded that the whole event went to become a great success because it was very appreciated by everyone. There were many other things learnt by managing this project. The most significant thing learnt from this event was how to take responsibility for others safety and giving them comfort zone. Moreover, by participating in the event, I learnt how timely and properly an occasion should be managed together with scheduling several activities and avoiding bottlenecks.
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