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Prepare catering proposal .Collect and collate operational information for the event and venue.

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of Prepare catering proposal .Collect and collate operational information for the event and venue. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Identify purpose and scope of the event.

1.1.Discuss and clarify purpose of event or function with stakeholders.

1.2.Accurately identify specific customer needs and preferences, and determine catering requirements.

2. Prepare catering proposal.

2.1.Collect and collate operational information  for the event and venue.

2.2.Analyse operational factors influencing catering, and consult with stakeholders to determine overall approach.

2.3.Contribute ideas to event concept, theme and format and incorporate creative elements  into the catering proposal.

2.4.Verify operational and service practicality of the catering proposal through consultation and analysis.

2.5.Present proposal including accurate information on range and style of catering products and services.

2.6.Obtain approval to proceed with catering.

3. Prepare and implement operational plan.

3.1.Prepare an operational plan for provision of catering and ancillary products and services , identifying steps, activities and sequence.

3.2.Incorporate risk management issues into plan.

3.3.Review, verify and finalise details with client.

3.4.Provide accurate information on operational plans to relevant personnel to ensure effective implementation.

3.5.Implement and monitor catering plan for the event, making adjustments as required.

3.6.Obtain feedback from customer and operational staff after the event to inform future catering activities.

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