Corporate Anniversary
Celebration
Scenario:
a catering event for a corporate client's
25th anniversary celebration. The event
will host 100 guests and should showcase
our understanding and application of
catering management principles.
EVENT OBJECTIVES:
The primary objective of this event is to celebrate Tech Innovate Inc.'s
25 years of success. The event seeks to achieve the following goals:
- Strengthen relationships with employees, clients, and industry
partners.
- Showcase the company's achievements and future vision.
- Provide an elegant and memorable experience for all attendees.
EVENT DETAILS:
Client: Tech Innovate Inc.
Event: 25th Anniversary Celebration
Guests: 100 (mix of employees, clients, and industry
partners)
Date: A Saturday evening in September
Duration: 6:00 PM to 11:00 PM
Venue: The client's newly renovated office building with an
outdoor terrace
MENU PLANNING
THE EVENT MENU IS METICULOUSLY CRAFTED TO
CATER TO A VARIETY OF TASTES AND DIETARY
PREFERENCES. THE FOLLOWING MENU REFLECTS
SOPHISTICATION AND ELEGANCE, ALIGNING WITH
TECH INNOVATE INC.'S CORPORATE IMAGE:
MENU
Appetizers
Stuffed Mushrooms :
Mini Beef Wellington :
Large mushrooms stuffed with a
₱146.40 Tender beef wrapped in puff pastry
mixture of spinach, cheese, and herbs
₱230
with a hint of mushroom duxelles
Shrimp Cocktail :
Fresh shrimp served with a tangy ₱180
cocktail sauce.
Main Course
MENU PLANNING Grilled Vegetable and Quinoa Stuffed Peppers : ₱500
Bell peppers stuffed with a mixture of quinoa, black
beans, corn, and grilled vegetables, topped with melted
cheese
Grilled Chicken with Lemon Herb Sauce:
₱800
Juicy grilled chicken breasts served with a light and
refreshing lemon herb sauce
Beef Tenderloin with Red Wine Reduction :Succulent
beef tenderloin cooked to perfection and topped with a ₱950
rich red wine reduction sauce
Dessert
Flourless Chocolate Cake :
Decadent chocolate cake made without flour, served ₱530
with a raspberry sauce.
Tiramisu : A traditional Italian dessert with layers of
coffee-soaked ladyfingers and mascarpone cheese, ₱430
dusted with cocoa powder.
Beverages
Non-Alcoholic
Freshly Squeezed Lemonade :
₱230
Refreshing lemonade made with freshly squeezed
lemons and a touch of mint.
Alcoholic
Signature Cocktails :
A selection of signature cocktails, including a classic
₱290
martini, mojito, and whiskey sour.
STAFFING PLANS:
To ensure the smooth execution of the event, the following staffing plan has been
established:
Chefs (3) Bartenders (2):
- Head Chef - Lead Bartender
- Sous Chef - Bartender
- Pastry Chef
Support Staff (5):
Servers (10) - Event Coordinator
- Lead Server - Setup Crew
- Servers - Dishwashers
BUDGET PROPOSAL:
Item Cost (PHP)
Food Costs ₱4,010
Labor Costs ₱108,000
Rentals ₱70,000
Miscellaneous Expenses ₱38,000
Contingency Fund (10% of total
budget) ₱22,010
Grand Total ₱264,030
TIMELINE FOR THE EVENT
PREPARATION
3-5 months from the event: 2 months from the event:
- Client consultation to discuss event details, - Finalize the menu and quantities.
dietary restrictions, and budget. - Purchase ingredients.
- Venue site visit to assess logistics. - Staff scheduling and equipment check.
- Menu development based on client preferences - Confirm the venue and review kitchen
and budget. facilities
Event Day:
1 week prior to the event:
- Staff arrival and setup 6 hours before the event.
- Food preparation and final plating. - Detailed timeline creation.
- Guest reception with welcome drinks and appetizers. - Pre-production prep including a catering
- Dinner service with either plated or buffet-style.
menu reflecting the company's values.
- Anniversary speeches and toasts.
- Post-event cleanup and packing up. - Venue logistics coordination.
SUSTAINABILITY PLAN
TO ALIGN WITH MODERN TRENDS IN ECO-FRIENDLY
CATERING AND CORPORATE SOCIAL RESPONSIBILITY, THE
EVENT WILL INCORPORATE SUSTAINABLE PRACTICES,
INCLUDING:
- WASTE REDUCTION
- LOCALLY SOURCED INGREDIENTS FEATURE SEASONAL
AND LOCALLY SOURCED INGREDIENTS.
- ENERGY EFFICIENCY
-SUSTAINABLE DECOR
Key Logistics Considerations
- FOOD SAFETY: ADHERE TO PROPER FOOD HANDLING
PRACTICES.
- DIETARY RESTRICTIONS: CATER TO GUESTS WITH
ALLERGIES OR DIETARY NEEDS.
-TRANSPORTATION: SECURE RELIABLE TRANSPORTATION
FOR FOOD DELIVERY.
- STAFFING: ENSURE SUFFICIENT STAFF AVAILABILITY.
- COMMUNICATION: MAINTAIN CLEAR COMMUNICATION
WITH THE CLIENT AND VENDORS.
Risk Management and Contingency Planning
WEATHER ISSUES EQUIPMENT FAILURE
- Backup cooking
- Backup venue reserved
equipment available.
for outdoor events.
- Regular maintenance
- High-quality,
schedule.
weatherproof tents.
- Staff trained for minor
- Portable refrigerators
repairs.
or coolers for climate-
- Third-party support for
controlled food storage. emergency repairs
Risk Management and Contingency Planning
STAFFING SHORTAGE FOOD SAFETY ISSUE
- Partner with temp - Temperature
staffing agencies. monitoring and food
- Cross-train staff for safety training.
multiple roles. - Early food prep and
- Communication plan proper storage
for quick organization. practices.
- List of backup - Emergency plan for
volunteers. quick food replacement
Risk Management and Contingency Planning
DELIVERY DELAYS
- Arrange early
deliveries.
- Backup suppliers list.
- On-site transport
availability.
EQUIPMENTS AND SUPPLIES LIST
The following equipment and supplies are essential for the event:
- Kitchen Equipment: Commercial stoves, fryers, refrigerators, food processors,
dishwashers.
- Cooking Utensils: Knives, spatulas, mixing bowls, serving trays.
- Food Containers: Plastic and glass containers, chafing dishes.
- Serving Equipment: Chafing dishes, serving utensils, beverage dispensers.
- Beverage Service Equipment: Coffee makers, bar equipment, wine glasses.
- Event-Specific Equipment: Tents, tables, linens, decorations.
- Cleaning Supplies: Cleaning agents, trash bags, paper towels.
- Food Safety Equipment: Thermometers, sanitizing wipes, pest control supplies.
- Packaging Supplies: Take-out containers, food wrap, thermal bags.
- Administrative Supplies: Order forms, menus, inventory logs.
PRINCIPLE OF ORDERLINESS & EFFIECIENCY
Principles of Orderliness:
Ensure kitchen equipment, tools, and supplies are organized to maximize space,
accessibility, and safety.
Place commercial stoves, ovens, fryers, and grills in a logical sequence to support a smooth
workflow.
Store items like knives, spatulas, mixing bowls, and serving trays in designated areas for
easy access.
Arrange refrigerators, freezers, and food containers systematically for proper food storage
and safety.
Neatly store event-specific equipment (tables, chairs, linens) for efficient event setup.
Proper organization reduces clutter, minimizes accidents, and enhances the work
environment.
PRINCIPLE OF ORDERLINESS & EFFIECIENCY
Principles of Efficiency:
Streamline processes to reduce time, effort, and resources while maintaining high
standards.
Use high-performance equipment (stoves, food processors) to accelerate food preparation.
Employ dishwashers and food-safe storage solutions to save time and labor.
Utilize beverage dispensers, insulated food transport carts, and chafing dishes to maintain
food quality and warmth.
Ensure food arrives at the venue in optimal conditions with event-specific equipment
(buffet warming trays, thermal delivery bags).
Optimize kitchen workflows, inventory management, and delivery logistics to minimize
waste and enhance productivity.
Thank you
