Screwflix the palace will be more crowed. On

Screwflix pte ltd invited 450 total guests in conference. 10guests are coming from overseas included 10 guests with VIP status.  IntroductonWe are makingmenu planning for 450 guests. Menu plan will be finalized according to eventsite, purpose, guest profile and the event day schedule.  Apart from this, 100 overseas guests will stayfor many days.

Accommodation and food is must for them. To run a successfulevent there are so many factors needed to consider.  Ø  Number of guests: guests numbers matter first whiledeciding a venue. Our 450 guests are coming if venue is small the palace willbe more crowed. On the other hand if venue have much more space, it will notlook good as well. Our team will decide suitable venue with proper sittingarrangements.

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So that guest will not feel isolated or crowed during the event.Distance between tables and chairs will be equal.  Ø  Guest profile: Guest profile matters a lot whenguests are coming from different locations. As 100 guests are coming fromoverseas, their religions sentiments are also alternate. So, our menu planning,team need to keep in mind guest’s preferences, their age, religion, dietaryrequests (vegetarian, allergenic, diabetic etc.)  Ø  Organizing schedule: This event is divided into two parts.First is conference (8:30 to 1.00pm) and second is Banquet (7.

00pm to Midnight)with one coffee break at 10:30am. It will make easy for planner to arrangeeverything on time. Like when and how much staff they need to serve people. Ø  Proper Layout: Space between chair and table forwalking around should be enough so that people and server will not face anydifficulty. Ø  Display proper signage: everyone face difficulty findingthings at new palace. So signage boards should be set properly. Like exitsigns, toilets signs etc.

 Ø  Measurements of food quality and quantities: This is a huge event. 450 guests arecoming. Food and drink would be decided on big level. Because event is at offsite. So, it’s very hard to arrange or prepare more food if you stock is goingto finish. Apart from these quality is also main concern. If guests are in bignumbers you need to provided them best quality of food. Quality cannot becompromised.

   Ø  Third party vendors: As the events are at off site, allitems and services or facilities will be supplied but  vendors. That’s why Screwflix need to pay itseach bill by its own. Ø  Budget: budget is the key factor whileorganizing an event.

We need everything well planned. First of all we aremaking list for most expected expenses.   Expenses list  ·        Food:Meals, beverage, refreshments·        Audio/Visual:electronic gadgets like microphones, headphones, internet access. ·        Rentalitems: table and chair covers, tent… ·        Laborexpenses for set up·        Decoration:lightings, flowers, balloons ·        Entertainment:big stage for award ceremony,  musicians(DJ) , dancing floor , Speakers LEGAL REQUIREMNTS ……….!! Food safety, hygiene atmosphere, and preventing injuries on work place,only can be done setting many rules and legal requirements like Sanitationrequirements, Health and Safety, Hygiene Standards, Liquor Act, HACCP.

Theycheck safety there by the time.  Main requirements for safety These are the safetymeasurements those analyses the safety at hotels and restaurants. Managementalways keeps in mind while making plans.    Sanitation requirements HACCP Health and safety   Explanations…..!! 1.       SanitationRequirements ·        It is all about food and food temperature,proper cleanness of hand utensils clothes, ·        Expiry date of frozen and dairy items    2.       HACCPHACCP is pronouncedas Hazard Analysis and Controlling Critical Points.

HACCP is designed to reducethe risk of injuries and to prevent illness. It works in two parts. Forexample, when management find any HAZARD like slippery or wet floor etc. afterthat they fix it. Fixing a that problem known as Control Critical Points. 3.

      Health and safety  This is all about physical cleanness of worker·        Rest breaks should be given to workers so thatthey can work properly.·        Proper signage near to hot liquids or electricity·        Strict instruction to Wash hands ·         Rule forcover  head·        Leave during illness ·        Hand wash after sneezing or touching unhygienicthing