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KARLA WESSLING
HONOR’S AWARD RECEPTION
APRIL 11TH 2012 8:00 PM
Expecting 500 guests
Approximately 450 guests arrived
Background Information
Honor’s Award Ceremony is held for High School
students with high academic status, reception to
follow ceremony
Those students, their parents and guests are invited
to the reception
Reception will be held in the Jr. High Cafeteria
Closest proximity to the Auditorium
Menu
Dessert buffet
Peach Crisp – 100 servings
Jello Starburst Cake – 200 servings
Chocolate Chip Muffins – 200 servings
Snickerdoodle Cookies – 200 servings
Iced Tea, Coffee, Water
Guests are welcome to eat as many desserts from the buffet table as they want, some guests may eat more than one dessert
Peach Crisp is the more expensive item, so less servings were made
Color and texture contrast were factors in the selection of desserts
Service
Dessert Buffet
About 1/3 of the desserts could fit on the buffet table at one time
Refilling table throughout reception was necessary
Contrasting color of displayed desserts
Two drink tables
Iced tea and water were poured before service, refilling as needed
Coffee at separate table, refill was not needed
Seating at cafeteria tables
Standing room only in common’s area
Production : Pre-prep
Week before event
Ordered necessary ingredients
Informed janitor of serving table needs
Day before event: from 3pm to 5pm
Preparation of Snickerdoodle Cookies
Equipment used: mixer and oven
Made by kitchen staff and myself at 3pm
Preparation of Jello Starburst Cake
Equipment used: mixer and oven
Made by kitchen staff and myself at 3:30pm
Production : Day of Event
Preparation of Chocolate Chip Muffins
Equipment used: mixer and oven
Made by myself and kitchen staff at 3pm
Preparation of Peach Crisp
Equipment used: mixer and oven
Made by myself at 3:30pm
Frosted Jello Starburst Cake
Equipment used: mixer
Made by kitchen staff
Production : Day of Event
Plated all desserts
Desserts were pre-portioned and individually plated
Start time: 5:30pm
Finish time: 7pm
Cafeteria arranged for service
Table set up by janitor at 6pm
Plated desserts were set on tables at 7:30pm
Preparation of Beverages
Made by kitchen staff
Beverages set on tables at 7:30pm
Evaluation
Service Plan
Production part of service plan worked well
Although too many dessert portions were made
This was the first dessert buffet for the school district
Cafeteria part of service plan had challenges
Set up of tables were changed from service plan
The Honor Award’s Ceremony had a person to over see the entire night I was unaware of. She set up the tables differently than in my service plan.
This was a minor bump in the road. Instead of many dessert table with desserts arranged on trays, we set up as shown in event pictures.
Evaluation
Production Schedule
Production plan flowed smoothly
From pre-prep to day of…I would not have changed any timing of food production and staffing
Food Quality
Followed recipes to ensure quality taste and texture
Used proper ingredients such as diced peaches for a quality portioned Peach Crisp
Baking time and holding time was appropriate to ensure foods were at proper temperatures
Nutritional aspects were not of concern for the dessert buffet, yet each was pre-portioned to adequate serving size for an individual
Event Summary
What I learned
Be informed of staff that may be responsible for other aspects of events
This may effect the service plan
More than one dessert per person was not necessary
We ended up with twice as many desserts as were eaten
Batch cooking would have been nice to utilize if we didn’t have all baked products
The leftover desserts were offered on the a la carte line the next day for the school children
This contributed to extra revenue