A Night Out On Bourbon Street · 15 9/18/2013 Wedding Linens Inc. $495.00 Linen 16 9/19/2013 The...

Chris Brown, Megan Crosby, Collin Gravely, Joanna Kim, Jessica Lavold, Avian Tu

A Night Out On Bourbon Street

OPERATIONAL AND FINANCIAL ANALYSIS

Table of Contents Executive Summary ....................................................................................................................................... 2

Budget ............................................................................................................................................................. 3

Net Income Statement ................................................................................................................................. 4

Receipts ......................................................................................................................................................... 4

Budgeted vs. Actual ...................................................................................................................................... 6

Reception................................................................................................................................................... 6

Dining ......................................................................................................................................................... 7

Back of House ........................................................................................................................................... 9

Waste Report ............................................................................................................................................... 10

Reception.................................................................................................................................................. 10

Dining ........................................................................................................................................................ 11

Back of House ........................................................................................................................................... 11

Production Sheet ......................................................................................................................................... 12

Training Materials ....................................................................................................................................... 14

Reception Posters .................................................................................................................................... 14

Dining Posters.......................................................................................................................................... 15

Back of House Posters ............................................................................................................................. 18

Supervisors ............................................................................................................................................... 18

Employee Evaluation .................................................................................................................................. 18

Family Serving Sizes ................................................................................................................................... 20

Reception................................................................................................................................................. 20

Dining ....................................................................................................................................................... 22

Post Reception ........................................................................................................................................ 29

Creating Our Centerpieces .........................................................................................................................30

Luminaires ...............................................................................................................................................30

Wine Glasses ............................................................................................................................................ 32

Setting Our Table ........................................................................................................................................ 34

Registration ..................................................................................................................................................38

Dining Room Training ................................................................................................................................38

Steps taken to train our employees .......................................................................................................38

Critical examination of the session....................................................................................................... 39

Dining Service Style ................................................................................................................................... 39

Modified Gold Plate Service Style ......................................................................................................... 39

How Each Course was served ................................................................................................................ 40

Coffee Service ............................................................................................................................................... 41

Entertainment Contacts ............................................................................................................................ 42

Flip Chart Materials .................................................................................................................................... 43

Dining Timeline ........................................................................................................................................... 43

Proposed Timeline .................................................................................................................................. 43

Actual Timeline ....................................................................................................................................... 43

Analysis of Timeline ............................................................................................................................... 44

Executive Summary

On the night of Saturday, September 28th 2013, Team Duke held “A Night Out on

Bourbon Street” in the grand ballroom and foyer of the James Madison University

Festival Student and Conference Center. The event started with a reception at

6:00pm, then moved into a dinner at 6:35 and then transitioning to a post-

reception at 7:30. The event concluded around 8:00pm. There were 128 guests,

with ticket revenue of $4,161.50; each ticket was $35.00. This total revenue was split

between front of house ($1,821.92), back of house ($1,739.58), and the overhead cost

($600).

The reception took place in the foyer and was decorated to look as if the guests

were walking down Bourbon Street. There were colorful lights, signs, and décor to

add fun elements. Reception spent a total of $618.75. For entertainment, there were

street drummers, a metallic statue man, and break dancers. Guests were

encouraged to tip the entertainment with the fake coins provided at registration.

During reception there were three appetizers: Black Bean Croquettes, Bourbon

Street Chicken and Rice, and Cajun Shrimp Pasta Salad. The Bourbon Street

Chicken and Rice was the only appetizer that was completely consumed. From

multiple perspectives, the reception went very well and seemed to go by rather

quickly, even though there was a five minute delay to Dining.

The dinner took place in Ballroom A and was decorated to look like a jazzy,

comedy club restaurant. To achieve this look, the o-ring was suspended from the

ceiling with black and gold fabric, as well as a hundred tea lights. Different table

shapes were used to represent booths and tables. Multiple linen colors were used

to represent different restaurants on Bourbon Street. Dining spent a total of

$993.06. The entertainment consisted of a jazz pianist, saxophone player, and the

New and Improv’d comedy group. During dinner guests were served gumbo and

cornbread muffins, Louisiana sunburst salad, pork osso bucco with kale and red

beans and rice. After hearing numerous comments, the consensus is that the food

was phenomenal. The comedy group had an awkward start and made guests feel

slightly uncomfortable, although the idea of a comedy group was applauded.

The post-reception took place in Ballroom B was decorated to mimic a terrace of a

restaurant. There were rod-iron gates with ivy and scattered street lamps. Post-

reception spent a total of $618.75. Dessert was a beignet with a choice of bourbon

apple caramel sauce or raspberry sauce, and vanilla ice cream. The post-reception

was self-serve to give guests a feeling of the relaxed atmosphere and a chance to

mingle. Many guests said they loved the dessert and the way it was set-up. While

one would think lines would form quickly, the many stations available kept the

lines short and quick.

The overall quality of this event was high due to the delicious food and

outstanding décor. Guests thoroughly enjoyed the event. The managing of the

event, while good, could have been better through the use of better planning and

communication. The budget was spilt appropriately and every group felt that had

enough funds for food décor, etc.

Budget

Budget Actual

Amount % Amount Variance %

Guest Count 133 128 - 5

Revenue $ 4,375.00 100.00% $ 4,200.00 $ (175.00) 100.00%

Cost of Goods

Food and Beverage $ 1,583.83 40.13% $ 1,667.71 $ 83.88 39.71%

Total $ 1,583.83 36.20% $ 1,667.71 $ 83.88 39.71%

Gross Profit $ 2,791.17 63.80% $ 2,532.29 $ (258.88) 60.29%

Operating Expenses

Décor $ 971.23 22.20% $ 1,024.50 $ 53.27 24.39%

Overhead $ 600.00 13.71% $ 600.00 $ - 14.29%

Entertainment $ 252.00 5.76% $ 18.43 $ (233.57) 0.44%

Take way $ 321.97 7.36% $ 494.91 $ 172.94 11.78%

Contingency $ 437.50 10.00% $ 294.45 $ (143.05) 7.01%

Additional Contingency $ 208.47 4.77% $ 100.00 $ (108.47) 2.38%

Total $ 2,791.17 63.80% $ 2,532.29 $ (258.88) 60.29%

Net Income $ - 0.00% $ - $ - 0.00%

Net Income Statement

Amount Percent

Sales Ticket Revenue $ 4,161.50 100%

Operating Expenses Invitations

$ 60.11 1.4%

Linen

$ 495.00 11.9% Decor

Reception and Post $ 529.50 12.7%

Dining

$ 494.91 11.9%

Entertainment

$ 18.43 0.4% Rental

Reception and Post $ 106.62 2.6%

Dining

$ - 0.0%

Food & Beverage Expense $ 1,667.71 40.1% Manager Meal $ 71.87 1.7% Employee Meal $ - 0.0% Supplies

Reception

$ 114.20 2.7%

Dining

$ 3.15 0.1%

Back of House $ - 0.0%

Fixed Expenses Overhead Cost $ 600.00 14.4%

Net Income

$ - 0%

Receipts

Receipt # Date Supplier Amount Expense Category

1 3/19/2013 Amazon $86.98 Decor- Dining

2 3/19/2013 Amazon $44.72 Decor- Reception

3 4/10/2013 Vista print $60.11 Invitation

4 8/28/2013 Walmart $13.79 Decor- Reception

5 8/29/2013 Walmart $49.04 Decor- Reception

6 9/2/2013 Dollar Tree Stores, Inc. $4.21 Decor- Dining

7 9/5/2013 Mcllhenny Company $99.70 Decor- Dining

8 9/5/2013 Amazon $28.93 Decor- Dining

9 9/6/2013 Michaels $27.36 Decor- Dining

10 9/6/2013 FlashingBlinky Lights $101.63 Decor- Reception

11 9/11/2013 Lowe's $4.26 Supplies- Reception

12 9/11/2013 Walmart $7.73 Decor- Dining

13 9/11/2013 Dollar Tree Stores, Inc. $12.64 Supplies- Reception

14 9/11/2013 Target $50.85 Supplies- Reception

15 9/18/2013 Wedding Linens Inc. $495.00 Linen

16 9/19/2013 The Home Depot $18.43 Entertainment- Reception

17 9/19/2013 Oriental Trading $164.98 Decor- Reception

18 9/20/2013 Michaels $3.15 Supplies- Dining

19 9/20/2013 Dollar Tree Stores, Inc. $11.58 Decor- Reception

20 9/20/2013 Target $27.51 Supplies- Reception

21 9/21/2013 Party City $134.82 Decor- Reception

22 9/23/2013 Amazon $8.94 Decor- Reception

23 9/26/2013 Sysco $17.70 Food

24 9/26/2013 Martins $293.50 Food

25 9/26/2013 Sysco $543.26 Food

26 9/26/2013 Walmart $571.31 Food

27 9/26/2013 VA ABC Store $5.79 Food

28 9/27/2013 Texas Road House $34.00 Food

29 9/27/2013 Central Virginia Rental $106.62 Rental- Reception

30 9/27/2013 Moxie Hop To It $240.00 Decor- Dining

31 9/27/2013 Walmart $38.50 Food- Refund

32 9/28/2013 Walmart $44.87 Food

33 9/28/2013 Walmart $134.34 Food

34 9/30/2013 Martins $22.94 Food

35 10/2/2013 SPEV $600.00 Overhead

36 10/4/2013 Michaels $18.94 Supplies- Shadow Box

− For all receipts please see provided binder.

Budgeted vs. Actual

RECEPTION

Item Original Source Budgeted Final Source Actual Cost What Happened?

Up lighting Film

Cheaplights.com $20.00 Amazon $8.94 Original source was sold out.

Pipe and Drape

CVR $12.00 CVR $37.97 Realized we needed more pipe and drape that we had originally accounted for.

Neon Signs DIY $42.00 DIY/ Wal-Mart & Amazon

$93.76 Decided to make extra signs and needed more materials than originally accounted for, plus shipping increased.

Faux Balconies

DIY Gifts in Kind

DIY/ Wal-Mart

$13.79 Donated street lamps instead of balconies.

Street Lamps Lowe’s $95.60 Gifts in Kind $0.00 A friend already had majority of the materials and decided to donate to help out.

Shot Glasses Moxie $300.00 Moxie $240.00 Decrease in guest count

Black Mini Drawstring Bags

Oriental Trading

$42.00 Oriental Trading

$31.50 Decrease in guest count.

Daiquiri Cups

Oriental Trading

$90.00 Party City $82.20 Original source stopped carrying the item.

Gold Coins Oriental Trading


$25.00 Decrease in guest count

Giant Margarita Stand-Up

N/A N/A Oriental Trading

$12.99 We found this item on sale and decided that it would be a great décor item for outside.

Black Lanterns

Oriental Trading

$47.82 Gifts in Kind $0.00 A friend had some in their garden and decided to donate them.

Gold Mardi Grad Beads

Oriental Trading


$25.50 Decrease in guest count.

Office Supplies

N/A N/A Dollar Store/Target

$63.49 We forgot to budget for office supplies that we

were going to need.

Buckets N/A N/A Home Depot $18.43 We switched entertainment acts and needed to supply them with buckets.

Food Labels N/A/ N/A Dollar Store $11.58 We decided to use picture frames to label food items.

Amenity Baskets

N/A N/A Target $27.51 We forgot to budget for amenity baskets for the restrooms.

The price changes was due partially to our decrease in guest count, from 166 to 128,

and partially due to unforeseen circumstances. There are not all of the items

purchases for reception, all other items purchases were the same price as originally

budgeted.

The items that were affected by our guest count (drawstring bags, coins, beads,

etc.) did not substantially affect our budget because the amount purchased

decreased with the budget, leaving our percentages close to the original budget.

The items that did fluctuate in price due to the source selling out, discontinuing,

gifts in kind, etc. also had little impact on the reception budget. When one item’s

price increased, another item’s price decreased so the fluctuation balanced out and

the budget stayed on track. We were lucky with many of the price decreases

because they were unplanned, but they definitely helped.

Our original budget shows the décor category for reception and dining combined

because we ordered items together and shared to create a cohesive look. Due to

this categorization, it is difficult to specify the exact original budget for reception,

but for both combined it was $2,098.49. With our decrease in guest count, it

brought our budget down to $1,413.20 (does not include contingency). Of that new

budget, reception used $768.75 or 54%. Even though we had a significant guest

count decrease, reception was still able to stay on budget and decorate to its’

fullest potential. We did not have to give up certain decorations to account for the

budget decrease, which allowed for a well decorated reception space.

DINING

With not being able to reach our target guest count, we had to cut back on what

we spent in the dining room. The budgeted amount to spend was $1,382.15 for a

guest count of 166, but we had a decrease in guests which gave us more than a 20%

decrease in our guest count and having a guest count of 128. The budgeted amount

shows that décor and takeaways were $899.63 and $321.97 respectively. The actual

amount shows that décor and takeaways cost $653.36 and $339.70 respectively.

From these numbers, we cut back on décor because of the lower guest count. We

had to order less linen, for example less napkins, table cloths and table runners.

Originally, we planned on spending about $676.90 on linens, but with the cut

down on guests, we only spent $495.00. This is where money was saved, which was

about $181.90. Other décor items included in the total amount were tea lights for

the ceiling and luminaries, tissue paper, spray paint, cardstock for the menu cards

and guest name tags, and items for employees.

For takeaways, we ended up buying enough for the targeted amount of guests

because these needed time to ship and make. We had mini Tabasco sauces and

shot glasses which totaled to $99.70 and $240.00 respectively. There is a difference

in takeaways because the takeaways were not finalized until a few weeks before the

dinner. The cost stated in the older budget was an estimate of how much the shot

glasses would have cost. The mini Tabasco sauces were bought when there was

extra money in the bank account after consideration. It added more to the

experience for our guests during the dinner.

Many of our centerpieces were a gift in kind as planned. For example, the wax

block to make the luminaries was a gift in kind along with balloons for the

luminaries, wine bottles, and fishing line for the ceiling. To add more decoration

to the tables, the glass beads were from another theme dinner which they donated

for us. The only things bought for the centerpieces were tea lights which were for

both centerpieces and the ceiling, spray paint to spray the wine bottles and the

Mardi Gras beads to decorate the wine bottles with.

Linens were the hardest part to budget because of the price of the black table

linens for the rectangular tables. The goal was to keep in budget and not spend too

much on linens. The cut down on tables really helped in saving money and being

able to use that money for something else. The original site: TableLinenDirect.com

turned out to be an untrusting site so another site had to be found that hard

decent prices. We ended up buying our linens from TableClothFactory.com which

was cheaper than renting the linens from the other website. It would be safer to

buy/rent from a trustworthy site rather than a non-trustworthy site and put the

bank account in risk.

Looking at the whole dining room, there were not a lot of items that were

purchased, as expected because the main items that we wanted our guests to look

at was the ceiling and centerpieces on the tables. The team accomplished help

making the dining room a lot more casual than elegant so it felt like four

restaurants on Bourbon Street. If there were anything else added to the ballroom,

it would make the atmosphere more elegant and stray away from the casual scene

that we wanted to create.

BACK OF HOUSE

In the back of house we were very fortunate enough to have a lot of leftover

untouched food supplies from previous dinners. We were able salvage ten eggs, 48

ounces minced garlic, three-fourths of a two pound bag of brown sugar, six ounces

of black pepper, one gallon of orange juice, 35 yellow onions, two pounds of rice,

three pounds of unsalted butter, 30 pounds of russet potatoes, and one pound of

salt. The other produce that was leftover had already been cut, so by our dinner a

week later the vegetables would be wilted and not up to our expectations for

produce.

We had a lower actual guest count than expected, so we were able to purchase a

few items in more appropriate amounts to match the actual than the budgeted

amount to be purchased. There was a little confusion on our Sysco order that

turned out to be enough, but were anticipating on being able to provide more pork

meals to staff and have back up for mistakes. We placed an order for ten cases of

the bone-in pork shank osso bucco from Sysco, and received confirmation for

those ten cases of pork shank. When picking up the order on Thursday what were

received were nine cases and a receipt for an order of only nine cases of pork. This

provided 144 individual pork shanks, but we were told to expect some of the pork

shanks to be not ideal. For that reason, we decided we needed the tenth case when

placing the order.

We also had butterballs being purchased from Sysco at $89.85, and the week prior

to our execution of the dinner during the purchasing of food that it would be

easier to measure for all the recipes to use stick butter and to sacrifice the ball of

butter for pre-cut squares of butter using the sticks. It was also decided to be easier

to purchase our salad mix directly from Walmart so we could purchase a more

accurate amount to match the guest count expected verse budgeted.

Another impact on our actual expenses versus our budgeted was the vegetarian

entrée. After turning in the deliverable prior to the summer it was politely advised

to change the vegetarian entrée to something that would compare to the bone-in

pork shank in the osso bucco. Asking around the festival kitchen for vegetarian

entrée ideas, a vegetarian wellington was mentioned by sous chef Chris. Thinking

about the fall season and the fresh vegetables available, a recipe was created with a

cajun sun-dried tomato paste, puff pastry, acorn squash, asparagus, zucchini,

mushrooms, garlic, fresh rosemary, fresh thyme, fresh sage, and a couple eggs to

wash over the pastry and provide a shine. These additional changes made to the

vegetarian entrée increased the actual expenses, and was not shown in the

budgeted amount.

The budgeted expense from Sysco was expected to be $963.14, but actually spent

$560.96 giving a difference of $402.18. The budgeted expense for Martins was

$154.32, but actually was $316.44 with the change in vegetarian entrée and

availability of items in the season. The Walmart budgeted expense was $1,055.41,

and the actually ended up being $712.02 due to availability of items and the

lowered guest count. We also purchased ice cream from Texas Roadhouse for an

additional $34.00, which complimented the fresh beignets wonderfully. Originally

the whiskey for the apple bourbon caramel sauce was intended to be a gift in kind,

but later found out that it needed to be purchased so an additional $5.79 were

added to food costs. Additional $45 was budgeted and actually spent on the

daiquiri machine. In total, with the greater guest count expectation we had

budgeted for $2,219.00 in the food and beverage department. The lower guest

count, leftover untouched food, and changes to the menu left an actual expense of

$1,674.21. Leaving a difference of $543.66.

Waste Report

RECEPTION

Looking over the money spent in reception there was not much waste. Almost

every item purchased was used and every item purchased for reception went

perfectly with the theme and made the ambience better. I would say if anything

was a waste it would be the amount of command strips we purchased. We ended

up finding a different way to hang the signs and the flags and we really did not

require but about half of the command strips we purchased. The only thing I

would do different is go back and buy less of the command strips just to save a few

bucks. But everything else went very well with reception and I would not change

anything really

DINING

Based on what Avian and I had spent, we kept things pretty much under budget.

As a result of our overall revenue change, we had to adjust our spending for our

major purchases, such as linens. The only excessive purchase that we had made

was in buying a large quantity of tissue paper that we had intended on using for

the luminary centerpieces, which we didn’t end up using. We had also purchased

additional Mardi Gras beads for our wine bottle centerpieces. In addition to the

take away gifts we budgeted for our guests, we also bought mini Tabasco bottles.

The extra costs that were incurred from buying the Tabasco did not affect our

budget because we had money left over. As for everything else that we had used in

the dining rooms, especially for the centerpieces, they were all gift-in-kind items.

All of the products to make the luminaries, as well as the wine bottle centerpieces

were all donated; which as a result, didn’t change our budgeting because those

items were all intended to be gift-in-kind. Overall, we didn’t spend any extra

money than we had budgeted for because we had spent less on buying linens than

it would have cost to buy them.

BACK OF HOUSE

After looking at the income statement and the financials from the event you will

see that there was no excess revenue in the food and beverage section. Technically

we over spent. The over spending was due mostly to the fact that food cost have

changed since we priced everything out in the spring. Just because we over spent

in this category doesn’t mean that all of the money was spent properly. Due to

some of the numbers on our cost cards, we over produced and over purchased on

some of the recipes. Specifically with the beignets, we could have made half the

dough and still produced plenty for our guests. There were some other recipes that

we caught as we were chopping vegetables that were projected way off the actual

amount needed. For those recipes we were able to return some items. When doing

this project over again we would change two things. The first, being to check the

cost cards very toughly to make sure that we are not going to produce or purchase

way more than is needed. The second would be to make sure that we are keeping

better track of how much each item is actually costing us as we are shopping so

that we can see the difference between budgeted and actual cost better.

Production Sheet

Recipe Expected

Yield Actual Yield

Portions Consumed By

Staff

Portions Consumed By

Guests Overage

Bourbon Street

Chicken 310 400 75 325 0

Cajun Pasta Salad

155 200 60 120 20

Black-Eyed Pea

Croquettes 310 500 50 250 200

Gumbo 145 160 20 120 20

Vegetable Gumbo

10 10 2 8 0

Louisiana Sunburst

Salad 155 170 10 126 34

Pork Osso Bucco

160 144 24 120 0

Vegetable Wellington

15 15 5 8 2

Beignets 465 1000 200 400 400

Apple Bourbon Caramel

Sauce

155 160 30 130 0

Raspberry Sauce

155 160 30 130 0

Voodoo Mojo 155 180 20 130 30

Strawberry Daiquiri

320 oz 400 oz 30 oz 280 oz 90 oz

Red Beans and Rice

155 155 25 130 0

Kale With Bacon

160 170 10 130 30

Vegetarian Kale

10 15 2 8 5

Creole Croutons

465 1000 50 465 485

Corn Bread Muffins

155 160 10 128 22

Honey Italian Dressing

4 cups 5 cups 0 4 cups 1 cup

Bourbon Street

Chicken Medium

Sauce

80 oz 40 oz 5 oz 20 oz 15 oz

Bourbon Street

Chicken Hot Sauce

80 oz 40 oz 5 oz 10 oz 25 oz

Training Materials

RECEPTION POSTERS

DINING POSTERS

Dining Layout Poster

Dining Service Timeline

6:44 PM – Gumbo is served

6:51 PM – Gumbo is cleared

6:58 PM – Salad is served

7:04 PM – Salad is cleared

7:15 PM – Main entrée is served

7:27 PM – Senior speeches

7:38 PM – Guests start moving to post reception

Dining Menu

Gumbo with Cornbread Muffins

A traditional Louisiana Style Gumbo with shrimp, chicken, and

sausage served with a cornbread muffin

Louisiana Sunburst Salad with Creole Croutons

Mixed greens topped with port soaked cranberries, sliced almonds,

blue cheese, mandarin oranges, and our homemade Creole croutons

French Quarter Pork Osso Buco

A tender piece of pork shank served with a side of bacon kale and

red beans and rice

Vegetarian Options

Vegetarian Gumbo and Cornbread Muffins

A meatless gumbo made with vegetable stock and additional vegetables. Served with a cornbread

muffin

Wellington Lane

A traditional wellington with a twist, puff pastry stuffed with asparagus, mushrooms, squash,

shallots, and goat cheese with a Cajun tomato sauce & served with kale and red pepper coolie

BACK OF HOUSE POSTERS

SUPERVISORS

We provided our supervisors with a general packet about our event that was sent

to them a week before out event. Then each section created a more detailed

section of information for their supervisors that included specific task sheets and

staffing assignments. We also a created an “HR” packet for the supervisors that had

all of the information regarding staffing and the students that were signed up to

attend our event. These folders are provided in the back of the binger.

Employee Evaluation

Employee Staff Location Evaluation Score

Alli Wallace D Met Standards

Anna Trueschler BOH Met Standards

Ashley McMillan R/PR/D Met Standards

Becca Letbetter D/R SICK

Brielle Appleton D Met Standards

Carrie Young D Met Standards

Chelsie Eisenberg D/PR SICK

Danita Hodges BOH Met Standards

Elizabeth Harrell D/R Met Standards

Emily Wilson R/PR/D Met Standards

Emma Rutherford D Met Standards

Jackie Silva R/PR/D Exceeded Standards-Did not need extra instruction and

was able to self-task.

Javay Frey D Met Standards

Jay Dertzbaugh D/R NO SHOW

Jennifer Huynh R/PR/D Met Standards

Jenny Hansberry D Exceeded Standards - Was able to lead dining team

swiftly and efficiently.

Kaitlyn Devlin BOH Met Standards

Kara Beckley BOH Exceeded Standards- Was comfortable doing tasks on

her own

Katie Connor D NO SHOW

Katrina Liboro D/R Met Standards

Kelly Taikinci D Met Standards

Kimberly Hall R/PR/D Met Standards

Kinsey Nasholds R/PR/D Met Standards

Kristen Schweighardt D/PR Met Standards

Lauren Stearns D Met Standards

Lexi Vermillion D Met Standards

Lexie Wright D/PR Met Standards

Mackenzie Regan D/R Met Standards

Madison Alexander D/R Met Standards

Mara Metroka D LATE

Mary Gettas R/PR/D Met Standards

Megan McConnell D Met Standards

Melissa Lippe R/PR/D DIDN'T SIGN UP

Morgan Kampa R/PR/D Met Standards

Nicole Carter R/PR/D Met Standards

Patrick Luther BOH Met Standards

Patrick Scruggs BOH Met Standards

Peter McAteer BOH SICK

Sarah Gordon D Met Standards

Steve Oxee D Met Standards

Tay Bohn R/PR/D Exceeded Standards- Took on tasks without question

and worked well on her own.

Taylor Degen BOH SUPERVISOR- Did a great job stepping up and take a

lead with projects and helping out in the back

Tim Patrick D/R Met Standards

Tracy Cao D/R Met Standards

Whitney Brewster BOH Met Standards

Zoe Cirley R/PR/D SICK

Alana Mazurowski R/PR/D Exceeded Standards- Was able to reinvent ideas that

were not working well.

Anna Comer D Met Standards

Family Serving Sizes

RECEPTION

Black Eyed Pea Croquettes

Servings: 14

Serving Size: 1 ball

Ingredients:

− 30 oz.- Black Eyed Peas, canned

− 2- Eggs

− 1 cup- Onion, chopped

− ½ cup- Bell Pepper, chopped

− ½ cup- All-purpose flour

− ¾ teaspoon- Pepper

− 2 teaspoon- Salt

− ½ teaspoon- Red Pepper Flakes

− ¼ teaspoon- Garlic Powder

− Sour Cream, topping

Directions:

1. Place drained beans in food processor, blend till mashed consistency.

2. Stir in remaining ingredients, until well blended.

3. Roll mixture into ball.

4. Drop ball into fryer and cook till golden brown.

5. Drain on paper towels.

6. Keep warm while cooking remaining croquettes.

7. Place a small fork in ever ball and top with sour cream.

Bourbon Street Chicken Serving: 16

Serving Size: 1 oz. bites

Ingredients:

− 8 oz.- Chicken breasts

− ¼ tablespoon- Olive oil

− ¼ clove- garlic, crushed

− 1/8 teaspoon- ginger

− 1/8 teaspoon- red pepper flakes

− 1/8 cup- apple juice

− 1/8 cup- brown sugar

− ½ tablespoon- ketchup

− ¼ tablespoon- cider vinegar

− 1/8 cup- water

− ¼ tablespoon- corn starch

Directions

1. Heat oil in a tilt skillet. Add chicken pieces and cook until lightly browned, remove

from pan

2. Add remaining ingredients, heating over medium heat until well blended and

dissolved.

3. Add chick and bring to a hard boil.

4. Reduce heat and simmer for 20 minutes uncovered.

Special Notes:

~To increase spiciness of sauce consider adding more red pepper flake and/or

sriracha sauce

Cajun Pasta Salad

Serving: 8

Serving size: 2 oz. portion

Ingredients:

− 16 oz.- small shrimp, cooked

− 16 oz.- twist pasta, cooked

− ½ cup- green onion, chopped

− ½ cup- celery, minced

− ½ cup- red bell pepper, chopped

− ½ cup- yellow bell pepper, chopped

− ½ teaspoon- dill weed, chopped

− 2 cups- Italian Dressing

− 2 ½ tablespoon- Honey

− 1 tablespoon- creole seasoning

Directions:

1. In a small bowl whisk together Italian dressing and honey.

2. In a large bowl, mix together all other ingredients, and then apply the dressing

to taste.

3. Refrigerate until ready to serve.

Voodoo Mojo

Serving: 8

Serving Size: 6 oz.

Ingredients:

− 30 oz.- Pineapple Juice

− 10.25 oz.- Orange Juice

− 120 ml- Coconut Milk

− 2 oz.- Grenadine Syrup

− 10.25 oz.- Lemon Lime Soda

− 1 teaspoon- Lemon Juice

− 1 teaspoon- Lime Juice

− Cherries, in juice, topping

Directions:

Combine all ingredients and chill before serving

DINING

Corn Bread Muffins

Servings: 12

Serving Size: 1 muffin

Ingredients:

− 1 cup- All-purpose flour

− 1 cup- corn meal


− 4 teaspoon- Baking powder

− 1/3 cup- Sugar

− 1 egg

− 1 ¼ cup- Milk

− 1 ¾ oz.- Vegetable Shortening

Directions:

1. Combine ingredients in a large bowl, then mix using a beater (no longer than 1

minute)

2. Pour into large muffin cups

3. Bake at 15-20 minutes at 350 degrees F

4. Serve with butter

Gumbo

Servings: 8 servings

Serving Size: 5 oz.

Ingredients:

− 9 oz.- Chicken breast

− 1 tablespoon- Salt

− 1 tablespoon- Pepper

− ¼ cup- Vegetable Oil

− 1 pound- Smoked Sausage

− ½ cup- All-purpose flour

− 5 tablespoons- Margarine

− 1 Onion, chopped

− 8 cloves Garlic, minced

− 1 Bell pepper, chopped

− 3 stalks Celery, chopped

− ¼ cup- Worcestershire sauce

− ¼ oz.- Parsley, fresh

− 4 cups Water

− 5 Beef Bouillon Cubes

− 14 oz can Stewed Tomatoes with Juice

− 4 Green Onions, sliced

− ½ pound small shrimp, cooked

Directions:

1. Season chicken with salt and pepper. Heat the oil in a large soup pot over

medium-high heat.

2. Cook the chicken until browned on both sides and remove.

3. Add the sausage and cook until browned, then remove

4. Sprinkle the flour over the oil, add 2 tablespoons of margin and cook over

medium heat, stirring constantly, until brown, about 10 minutes. Let the roux

cool

5. Return the pot to low heat and melt the remaining 3 tablespoons margin.

6. Add the onion, garlic, green pepper, and celery and cook for 10 minutes.

7. Add Worcestershire sauce, salt and pepper, to taste and half of the parsley.

8. Cook, stirring frequently, for 10 minutes.

9. Add 4 cups of hot water and bouillon cubes, whisking constantly. Add the

chicken and sausage.

10. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

11. Add tomatoes, cover and simmer for 1 hour.

12. Just before serving add the green onions, shrimp and remaining parsley.

Vegetarian Gumbo

Servings: 4

Ingredients:

− 1 tablespoon- Olive oil

− 1 Onion, diced

− 1 Bell Pepper, diced

− 3 stalks Celery, sliced

− 3 cloves garlic

− 3 cups- Vegetable broth

− 3 cups- Water

− 14 oz canned diced tomatoes

− 1 Zucchini diced

− 1 teaspoon dried Thyme

− ½ teaspoon salt

− 1 ½ teaspoon cornstarch

− ½ teaspoon pepper

− ¼ teaspoon Tabasco

Directions:

1. Sauté the onion, bell pepper, celery and garlic in olive oil over medium heat in

a large soup pot. Allow to cool for about 5 minutes

2. Add the remaining ingredients and bring to a low simmer

3. Cover partially, and cook for 30 minutes, stirring occasionally

Louisiana Sunburst Salad

Serving: 8

Serving size: 1 oz

Ingredients:

− 8 oz.- Lettuce mix

− 2/3 oz.- Dried cranberries

− 2/3 oz.- Almonds, sliced and toasted

− 1/3 teaspoon- ground cinnamon

− 1/3 oz.- Vegetable oil

− ½ teaspoon- Salt

− ½ teaspoon- Pepper

− 2 oz.- Blue Cheese

− 2 oz.- Ruby Port Wine

− 2 oz.- Raspberry Vinegar

− 1 oz.- Sugar

− 1 oz.- Water

− ¼ teaspoon- Tabasco

− Creole Croutons

− Mandarin Orange Slice

Directions:

1. Soak the cranberries overnight in the port.

2. In a large mixing bowl, add oil, water, vinegar, Tabasco and cinnamon. Wisk

until emulsified.

3. Heat dressing over medium heat until cinnamon is dissolved, season with salt

and pepper.

4. Build salads with lettuce, crumbled cheese, cranberries, almonds, mandarin

oranges and croutons.

Creole Croutons

Ingredients:

− 2 cups- Bread, cubed

− 2 ½ tablespoon- olive oil

− 1 ½ tablespoon- creole seasoning

Directions:

1. Toss the cubes of stale break with olive oil and creole seasoning.

2. Spread in a single layer on a baking sheet.

3. Bake until golden brown, about 4-5 minutes.

Pork Osso Buco

Serving: 4

Serving Size: 1 shank

Ingredients:

− 4 Pork Shanks, bone in

− ¼ cup- All-purpose flour

− ¼ cup- Butter

− 2 cloves garlic, crushed

− 1 onion, chopped

− 1 carrot, chopped

− 2/3 cup- dry white wine

− 2/3 cup- Beef stock

− 14.5 oz can of diced tomatoes

− ½ teaspoon- salt

− ½ teaspoon- pepper

− ½ cup- Parsley, fresh

− 1 glove garlic, minced

− 1 whole lemon zest

Directions:

1. Dust the pork shanks lightly with flour, melt the butter in a large skillet over

medium to med-high heat.

2. Add pork, cook until browned on the outside. Remove to a bowl, and keep

warm.

3. Add two cloves of crushed garlic and onion to the skillet; cook and stir until

onion is tender

4. Return pork to the pan and mix in the carrot and wine, simmer for 10 minutes

5. Pour in the tomatoes and beef stock. And season with salt and pepper. Cover

and simmer over low heat for 1.5 hours, basting every 15 minutes or so. The

meal should be tender but not falling of the bone.

6. In a small bowl, mix together parsley, 1 clove of garlic and lemon zest. Mix into

pork just before serving.

Kale

Serving: 8

Serving Size: 4 oz

Ingredients:

− 32 oz- kale, fresh

− 1 cup brown sugar

− 1 cup red wine vinegar

− 4 oz- bacon, chopped

Directions:

1. Place cut kale into a screaming hot pan.

2. Add red wine vinegar and brown sugar cook until tender.

3. Add bacon right before serving.

Special Notes:

~ To make this dis vegetarian, simply leave out the kale

Red Beans and Rice

Serving: 4-6

Ingredients:

− 2 tablespoon- Vegetable Oil

− 1 cup- Onion, chopped

− ½ cup- Bell Pepper, chopped

− ½ cup- Celery, chopped


− ½ teaspoon- Cayenne Pepper

− ¼ teaspoon- Pepper

− 1 teaspoon- Dried Thyme

− 2 Bay Leaves

− 1 pound- Red Beans

− 3 tablespoon- Garlic, chopped

− 9 cups- Water

− ½ cup- Rice

Directions:

1. Heat oil in a large saucepan over medium-high heat. Sauté the onions, bell

peppers, celery, salt cayenne, black pepper and thyme for about 5 minutes.

2. Add the bay leaves and sauté for 5 to 6 minutes. Add the beans and garlic, and

enough water to cover the contents in the pot. Bring to a boil, reduce the heat

to medium, and simmer uncovered, stirring occasionally for about 2 hours.

3. Add more water if the mixture becomes dry and thick. Use a wooden spoon to

mash about half of the mixture. Continue to cook, stirring occasionally for

about 1.5 hours or until mixture is creamy and the beans are soft. Add more

water if it becomes too thick, should be soupy but not watery.

4. Remove the bay leaves and serve over rice.

Vegetable Wellington

Serving: 4

Ingredients:

− 1 1/2 cup Acorn Squash

− 1 cup Asparagus

− 1 1/2 cup Zucchini

− 1 cup Onion

− 1 1/4 cup Mushrooms

− 3 med/lg cloves of garlic

− 3 spring Rosemary

− 3 leaves Sage

− 5 spring Thyme

− 2 tbs Butter

− Salt and Pepper to taste

− 1 1/2 tbs sugar in the raw

− Cajun Seasoning

− Sun-dried tomatoes

− 2 tablespoon shredded parmesan

− 1 egg

Directions:

1. In a sauce pan sauté acorn squash, asparagus, with butter and salt and pepper

to taste. Add sugar in the raw after about five minutes, Simmer for 5 minutes.

2. Add Zucchini, Onion, Mushrooms, and garlic. Simmer for 3 minutes and add

herbs

3. To make paste blend tomatoes and seasoning to taste.

4. Unroll Puff Pastry sheets, apply tomato paste to the surface and then add

vegetable mixture, top with cheese.

5. Egg wash the top and bake in 400 degree oven for 30 minutes.

POST RECEPTION

Beignet

Serving: about 3 dozen

Ingredients:

− 1 ½ cup- water

− ½ cup- sugar

− 1 envelope Active Dry Yeast

− 2 eggs

− 1 ¼ teaspoon- salt

− 1 cup- evaporated Milk

− 7 cup- Bread flour

− ¼ cup- Vegetable Shortening

− 3 cups- Confectioner’s sugar

Directions:

1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes

2. In another bowl, beat the eggs, salt and evaporated milk together

3. Mix egg mixture to the yeast mixture.

4. Add 3 cups of flour to the yeast mixture and sit to combine. Add shortening

and continue to stir while adding the remaining flour.

5. Remove dough from the bowl, place on a lightly floured surface and knead

until smooth.

6. Spray large bowl with nonstick spray. Put dough into the bowl and cover to rise

for 2 hours.

7. Preheat oil in a deep fryer to 350 degrees F. Place confectioner’s sugar in a bag

set aside.

8. Roll dough out about 1/4-inch thickness and cut into 1-inch squares.

9. Deep fry, flipping constantly, until they become a golden color. Drain fro a few

seconds and then toss them in the bag of confectioner’s sugar.

Bourbon Caramel Sauce

Ingredients:

− 3 cups- Apple Juice

− 3 cups- Sugar

− 2 Cinnamon Sticks

− 1 teaspoon- whole Cloves

− ½ cup- Bourbon

− 1 pound- Butter

Directions:

1. Bring juice to a boil with sugar, cinnamon, and cloves.

2. Cook at a boil until reduced by half.

3. Add bourbon and cook till syrup.

4. Strain out cloves and cinnamon sticks.

5. Wisk in butter.

Raspberry Sauce

Ingredients:

− 10 oz- Frozen Raspberries

− ½ cup- Current Jelly

− 1 tablespoon- corn starch

− 1 tablespoon- butter

− ¾ cup- Orange Juice

Directions:

1. In a medium saucepan, mix 3/4 cup of the raspberries with the jelly and bring

to a boil over med-high heat.

2. Reduce the heat to medium. In a medium bowl, combine the remaining

raspberries with cornstarch, and then add to the sauce pan; cook stirring

constantly, until thickened.

3. Remove the pan from the heat and stir in the butter.

4. Cool berry mixture, and then stir in the orange juice and refrigerate until

chilled.

Creating Our Centerpieces

LUMINAIRES

What you need:

− 10 lb. block of wax

− Knife

− 2 cookie trays

− Parchment paper

− Large pot

− Metal bowl (mixing bowl)

− Water balloons (packs of 50)

− Tea lights

− Colored marbles

There should be 3 luminaries per long table

Directions

1. With the 10 lb. block of wax, break up the wax with the knife to melt into the

metal bowl.

2. Heat up the large pot with water to a slight boil.

3. Place the metal bowl into the large pot and wait until all of the chunks of wax

melt.

4. Fill up water balloons consistently

5. Preheat the oven to 350 degrees and put in a cookie tray with a sheet of

parchment paper on top.

6. Lay out another cookie tray with parchment paper on top next to the stove.

7. Carefully, dip the water balloons into the melted wax; Expose about an inch

underneath the tied end of the balloon.

8. Repeat the dipping process about 8 times, or until there is a solid and white

shell surrounding the water balloon.

9. Lay the dipped balloons on the cookie tray next to the stove to create an even

bottom surface for the luminary. Let it rest for 4 minutes for the wax to

completely harden.

10. Soak the wax covered balloon into an ice bath for 2 minutes

11. Pop the balloons carefully and remove the balloon from the wax bowl. The wax

should maintain a bowl-like shape.

12. Allow the luminary to dry and rest.

13. Remove the heated cookie tray from the oven.

14. Flip over the luminary and rub the top rim of the luminary against the hot

cookie tray to melt the top, creating an even bowl opening.

15. Have two tea lights per luminary

16. Hot glue 3 colored marbles onto the tea light based on which luminary (for

whichever section) you are working on.

17. Luminaries made for the red section, will have red marbles glued to the tea

light.

WINE GLASSES

What you need:

− 36 wine glasses

− Acetone

− Mardi gras beads

− Gold spray paint (2 cans)

− Hot glue

Directions:

1. With the acetone, soak it in a tub mixed with water.

2. Drop the wine bottles in to remove any labels and dirt.

3. Once the wine bottles are dry, spray paint 12 of the bottles in an open area.

4. Hot glue one mardi gras bead per bottle. Glue them on in a decorative manner;

the beads should not be placed on the bottle the same way.

5. There will be 3 bottles per round table in the center.

Setting Our Table How to Set the Table

1. Set up round or rectangular tables. 5 foot round tables seat up to 8 people and 8 foot

rectangular seat up to four people on one side and 8 people on both sides.

2. Make sure all linens are ironed before putting table. Depending on size the size of tables, you

will need a certain size for table cloths. For a 5’ round, you need 120” round table linen. For an

8’ rectangular table, you will need a 90x156” rectangular table linen.

3. Place runner in preferred direction. Table runners are usually either at the 12 o’clock and 6

o’clock position or at the 9 o’clock and 3 o’clock position at round tables. They are a clear

indicator for where head servers might go during dinner service. For rectangular tables, they

will go on the table the long way.

4. Place centerpieces on top in the middle of table. We used three wine bottles for the round

tables and 3 luminaries per each rectangular table, one between each person. Depending on the

color of the section in the dining room, the luminaries matched the table runners on the

rectangular tables.

5. Place chargers in respected positions. The chargers are represented by the gold circles on the

tables.

6. Place silverware in respected positions (silverware depends on what is being served during

dinner). For A Night on Bourbon Street, we had three courses during dinner: gumbo soup,

salad, and a pork osso bucco. These required a soup soon, salad fork and knife, and a dinner

fork and knife respectively.

7. Place any optional items on the tables such as name cards, bread and butter plates, lemon

bowls, takeaways, etc… on the table. We placed the name card above the soup spoon, the bread

and butter plate above the forks and the takeaways on the top right corner of the charger.

Salad

Fork

Soup Spoon

Dinner

Knife

Dinner

Knife Salad

Knife

Bread & Butter Plate Name Card

Takeaway

8. Place water and iced tea cups. The cups should be facing inward towards the place setting. The

water cup goes above the knives and the iced tea will go diagonally from the water, almost next

to the soup spoon. Again, this may change depending on manager preference.

9. Any last minute decorations are added such as gold Mardi Gras beads in the shot glasses and

glass marbles around the luminaries to fill any awkward spaces left on the tables. The gold

Mardi Gras beads were put in the shot glasses.

Iced Tea

Water

Registration

What went right: We believe that the set up overall worked out very well. We went

through our guests and found where the middle of the alphabet would be and we

used two tables with A-L and M-Z to give guests and easier chance to find their

bags with coins and table numbers on them. Having two employees by the

registration also helped out a lot to quickly point guests to the correct bag to not

cause congestion by the doors as guests came in. What went wrong: We believe

that the employees may have had trouble explaining what the coins in the bags

were for at registration. It was a little loud so it was hard for them to hear what our

employees were saying to each guest. However the instructions were on the back

of the tags attached to the bags, but it may have been that guests did not notice

the writing. What we may do differently: Looking back on the registration process

a possible way to have made it go smoother would to have told the guest what was

going to happen at registration in the email the day before. State that they would

enter the building and need to find the bag of coins with their name on it and

instruct them that the coins were to tip the entertainment with and the label on

the bag would have their restaurant and table number on them. This may have

helped to lessen the confusion of what the coins were to be used for.

Dining Room Training

STEPS TAKEN TO TRAIN OUR EMPLOYEES

− We instructed the dining staff to move into the dining area.

− Broke up the dining staff based on their set dining teams

− Showed all of the staff the posters that were created to help guide the teams

to their designated tables.

− Handed out index cards filled with information to the head server, which

included

− Team members

− Restaurant name

− Table numbers

− Menu

− Introductory speech for the heads servers to announce to the guests

− Allowed the teams to get to know each other.

− The teams were told how to conduct a gold-plate service style, which were

used on both the round and rectangular tables. Four students from HM 440

demonstrated how to serve both the round tables, as well as the rectangular

tables.

− We instructed everyone to go back into the satellite kitchen and groups 1-4

were on one side of the entrance into the dining ballroom, and groups 5-8

were placed on the other side of the entrance.

− Groups had done two run-throughs of how the evening should go.

− Any questions and/or concerns were addressed.

− After realizing that we were understaffed than planned, groups had to be

reassigned. I had advised which groups were going to be changed. As a

result, one team that consisted of HM 440 students had done 4 tables

instead of two. The team that had a member missing was instructed to be

beverage servers.

CRITICAL EXAMINATION OF THE SESSION

One thing that Avian and I could have done better was addressing the service style

of the rectangular tables. To us, it was easy because we were the ones who planned

the service style, but explaining to everyone was difficult. It was not until Avian

suggested that we have a group who really understands the process help us provide

an example to the other teams. With this, we did this several times and then we

ran through the whole dining room about two times. From our point of view, this

was supposed to take about 20 minutes, but we took longer than expected. We

kept our staff from reception training so we had to teach everyone efficiently due

to our lack of staff.

After the training session, Avian and I had realized that notifying the teams of

whoever had dietary restrictions would have been much more convenient for the

groups. We had posters with the map of the dining layout to help students

understand the location of their tables, as well as which table to go to as their first

table and their second table. To inform every one of the dietary restrictions, we

asked our supervisors to approach each group to remind them of the guest’s name

and dietary restriction. We then let everyone know that any dietary restriction

dish was labeled clearly at the front of the plating area.

Dining Service Style

MODIFIED GOLD PLATE SERVICE STYLE

− Lower Left, Raise Right

− Serving

− Servers carried two plates for two guests

− Servers will lower left to serve the plate

− Servers will move to their left and serve again lowering their left hand

− Clearing Plates

− Servers will walk up to their two guests

− Servers will use their right hand to grab the finished plate

− Servers will move to their left and place already cleared plate into left

hand

− Servers will clear again raising the plate with their right hand

HOW EACH COURSE WAS SERVED

− Gumbo: Modified Gold Plate Service Style

− Salad: Modified Gold Plate Service Style

− Pork Osso Bucco: Modified Gold Plate Service Style

Using modified gold plate service style was the easiest way for our employees to

serve our guests. We believe that there is not an easier way to serve our dishes

than this way. The only concern that we had was serving the long tables. Serving

round tables would be easy since most servers knew what style it was, but

explaining the rectangular tables was a little more difficult. With the rectangular

tables, there was no indicator of where the head server should stop. The only

indicator was the start of the table and they would serve the second person then

move to the left to the first person at the table, from there the servers had to space

themselves the table with one guest between each so that each server served two

guests. One problem that came to mind was if the gumbo soup would spill or slip

around the plate. We did not want that to happen, so putting the soup on a soup

plate with indents would create stability for the soup. With the added plate, we

hoped that this would ease servers because the bowls tend to get a little hot after

back of the house poured the soup in. Another concern was if the pork osso bucco

plate was too hot. Holding two plates was difficult if they were hot because servers

might potentially drop the plates if they are too hot or even burn themselves.

Regarding service, we wish the servers would interact more with my guests at the

dinner. We, as dining room managers, wanted to create a restaurant atmosphere

where the servers show concern and care for our guests. We wanted them to be

taken care of. Many of our servers did not get the message even though we

emphasized it a lot before and during the service. In future theme dinners, I hope

to see servers interact more and not create an awkward silence when serving.

Coffee Service

During post-reception, we had two self-service coffee stations like the one

depicted above. The flow of traffic would start at the left of the table and guests

Water

Cups

Wat

er

Dec

a

f A

V

Trash

Bucket

Sugar

Basket

Cre

ame

Stirr

ers

Coffee

Cups w/

Saucers

would work their way down the line. We had one employee at each station to

oversee the table and assist guests if needed. With the relaxed atmosphere our

theme provided, guests and employees seemed to like this method of service

because it allowed guests to get coffee if and when they were ready without having

cold coffee. Due to the layout of the table and the fact that there were two stations,

the line seemed to flow through quickly, so there were rarely lines. To our

knowledge, the only disadvantage that we are aware of is that guests might have

too items in their hands to make their coffee. The best solution we found to

remedy this issue was to have extra employees for assistance and tons of high-boys

throughout the space.

Considering that the majority of our guests were our age and slightly older, we feel

that self-service coffee stations were the best choice because many guests do not

want coffee. This method of service is also easier for employees because they are

not serving an extra course essentially. The most important reason why we would

choose self-service is because the coffee stays hot and guests can get refills quickly

Entertainment Contacts

For the most part, our entertainment went very well and the performers were

excited about the theme and the performance. The biggest issues we had were that

we did not have a physical contract for any performer and we chose an

improvisation group. The lack of contracts was because we did not pay our

entertainment and were not sure how to make them commit and sign without a

reason, other than their dependability. With the improvisation group, there is not

script for us to proofread, so we are not able to edit what they say to fit our theme

better. Luckily, all of our entertainment showed up and the guests enjoyed the

performance.

Contact Information:

− Josh Jenkins (Pianist) – (202) 903-8945

− John Franks (Drummer) – (703) 395-3786

− Joseph Chung (Break Dancer) – (703) 216-5712

− Michael Bullis (Statue Man) – (540) 908-6755

− Adrian Hudon (New and Improv’d) – (804) 229-8724

Flip Chart Materials

On the digital copy of this document you will find copies of all of our posters and

other posted information that was received by our employees.

Dining Timeline

PROPOSED TIMELINE

− 6:28 PM – New & Improv will welcome guests to the dining room from reception.

(Something short that will get the guests attention)

− 6:29 PM – 6 Servers will stand by the entrance to Ballroom A as guests enter to help the

guests to their seats. Jazz pianist will begin their set the moment the doors open.

− 6:36 PM – Once guests have been seated, servers will greet the guests and address dietary

restrictions and ask for unsweetened tea requests. Jazz pianist will stop playing right as

New & Improv begins to welcome everyone and start the evening.

− 6:41PM – New & Improv will start the dinner off with an introduction, greet the guests and

introduce the gumbo.

− 6:44 PM – Gumbo is served and jazz pianist will start playing.

− 6:51 PM – Gumbo is cleared.

− 6:56 PM – Jazz Pianist stops and New & Improv introduces the next dish and begins their

act again throughout the salad course.

− 6:58 PM – Salad is served. New & Improv will still be performing.

− 7:04 PM – Salad is cleared. New & Improv will still be performing.

− 7:09 PM – New & Improv group says a transition for the main entrée.

− 7:15 PM – Main entrée is served and jazz pianist plays their piece.

− 7:27 PM – New & Improv introduce management team to stage. Management team will

present their senior speeches.

− 7:38 PM – Senior speeches finished. New & Improv group will wrap up the night and

transition the guests into post reception. Jazz pianist will be playing in the background

while the guests move to post reception.

ACTUAL TIMELINE

− 5:30 PM – Start serving water and tea glasses

− 6:00 PM – Set up bread and butter plates

− 6:15 PM – Put out the bread

− 6:32 PM – New & Improv will welcome guests to the dining room from reception.

(Something short that will get the guests attention)

− 6:34 PM – 6 Servers will stand by the entrance to Ballroom A as guests enter to help the

guests to their seats. Jazz pianist will begin their set the moment the doors open.

− 6:42 PM – Once guests have been seated, servers will greet the guests and address dietary

restrictions and ask for unsweetened tea requests. Jazz pianist will stop playing right as

New & Improv begins to welcome everyone and start the evening.

− 6:44PM – New & Improv will start the dinner off with an introduction, greet the guests and

introduce the gumbo.

− 6:48 PM – Gumbo is served and jazz pianist will start playing.

− 6:59 PM – Gumbo is cleared.

− 7:03 PM – Jazz Pianist stops and New & Improv introduces the next dish and begins their

act again throughout the salad course.

− 7:04 PM – Salad is served. New & Improv will still be performing.

− 7:09 PM – Salad is cleared. New & Improv will still be performing.

− 7:14 PM – New & Improv group says a transition for the main entrée.

− 7:19 PM – Main entrée is served and jazz pianist plays their piece.

− 7:32 PM – New & Improv introduce management team to stage. Management team will

present their senior speeches.

− 7:40 PM – Senior speeches finished. New & Improv group will wrap up the night and

transition the guests into post reception. Jazz pianist will be playing in the background

while the guests move to post reception.

ANALYSIS OF TIMELINE

For majority of the set up timeline, the dining team was according to schedule. It

wasn’t until we had hit the reception time that the managerial and supervisory

staff was informed that we were going to begin five minutes later because of an

issue that the back of house was facing. Delaying the evening by five minutes

didn’t serve as an inconvenience because our guests were enjoying their time in

the reception area and there were still plenty of hor d'oeuvres and beverages to

keep everyone happy. As a result of the time changes, the other dining manager

and I, as well as the dining supervisors had to constantly keep an eye out on the

clock and make sure to change the timing by five minutes on our timeline sheets.

Throughout the evening, more time changes had to be made because our guests

were eating at different time rates than we had expected. Other minor incidents

had occurred throughout the evening with the dietary restricted dishes, which

were sent out a bit later than expected. The greatest change that was made in

timing was that we decided to have our entertainment extended their allotted time

frame to interact with the guests. Having this addition served well because it gave

the guests time to enjoy the main entrée, as well as have the guests be interactive

with our hosts and the other comedians. As I had mentioned earlier, the time

change was so minor because we finished the night with the senior speeches only

two minutes later than intended, so we were able to catch up with the intended

timing perfectly. Once the guests heard our ending speeches, the transition into

post reception went according to plan and the evening ended seamlessly on the

guests view point. Having a time change helped in being able to think quickly

during a stressful time, as well as it helped challenge us, as the dining managers to

be prepared for any other changes that we would’ve faced throughout the night.

A Night Out On Bourbon Street · 15 9/18/2013 Wedding Linens Inc. $495.00 Linen 16 9/19/2013 The...

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