COMEDY AND MUSIC DINNER

COMEDY AND MUSIC DINNER

INTRODUCTION

The evaluation emphases much on communication problems and team work. Farrelly, F., Quester, P., & Mavondo, F. (2003) believes that service providers’ communication skills show a vital part in persuading optimistic/effective relations among client and worker, a significant sign of a client oriented service employee.

COMMUNICATION AMONG STAKEHOLDERS

According to the researcher communication is basically the act of conveying data from one place to another Sharma, N., & Patterson, P. G. (1999). During the events there was communication problems between service provider and clients because the intention was that customers were supposed to be served at their respective tables but it wasn’t like that because some customers where taking their order directly from beverages station. Communication is vital to achieve understanding between the various stakeholders and interest groups involved.

TEAMWORK

Teamwork is defined by Scarnati (2001, p. 5) “as a helpful procedure that lets typical individuals to attain unusual outcomes”. Harris & Harris (1996) also explain that a team has a mutual aim or drive where crew members can improve effective, mutual relationships to succeed team goals. At this functions there was a good teamwork among service provider because we were able to assist others where necessary without being difficult e.g. during clearing tables and shut down of the events.

REFERENCE LIST

Farrelly, F., Quester, P., & Mavondo, F. (2003). Collaborative communication in sponsor relations. Corporate Communications: An International Journal, 8(2), 128-138.

Harris, P. R., & Harris, K. G. (1996). Managing effectively through teams. Team Performance Management: An International Journal, 2(3), 23-36.

Scarnati, J. T. (2001). On becoming a team player. Team Performance Management: An International Journal, 7(1/2), 5-10

Sharma, N., & Patterson, P. G. (1999). The impact of communication effectiveness and service quality on relationship commitment in. [Article]. Journal of Services Marketing, 13(2/3), 151.

 

TEACHERS FAREWELL PARTY

TEACHERS FAREWELL PARTY

INTRODUCTION
According to LimeAid (2009) a farewell party is a celebration you toss for someone who is leaving, so every person can see them for the last time and say goodbye. You can offer this kind of celebration to a partner who is moving far away, or to a co-worker who has found a new job. The celebration doesn’t need to be more complex or overdone, as long as the guest feels that their support to your lives is appreciated (Sharma, 2006). This evaluation focuses much on the selection of venue and menu planning.

SELECTION OF VENUE

Every skilled designer knows that selecting the correct site and venue can make the event successful or not, the venue arrays the sight; dictates many choices related to the event; and impacts the experiences of your guests probably more than any other factor (Kear, 2015).The fact that this farewell party was meant for graduate at Francistown college of technical and vocational education so we choose the venue considering factors like location there was no transport cost because the event was held inside college premises.

MENU PLANNING
The menu influences every elements of the food service process, from what foods are purchased and in what way they are arranged, as you work to organize meals that are nutritious, attractive, and  have sense of taste good, you will want to try for balance in a number of ways. As you select and combine foods (Cousins and Lillicap, 2010) and (Hudson, S & Hudson, L, 2013).We planned the menu considering some factors like the issue of availability of supplies, source of income.

REFERENCE LIST

Joseph Margolis, "Farewell to Danto and Goodman (1998)," British Journal of Aesthetics, 38, 4 353-374.
Dennis Lillicrap, John Cousins (2013) Food and Beverages service. The food and beverages training company, London, Hodder Education.
David Lebovitz (2007) The Perfect Scoop. Ice Creams, Sorbets, Granitas, and Sweet Accessories, Ten Speed Press
Lillicrap, D, & Cousins, J. (2010) Food and Beverage Service.8th ed, Bookpower with Hodder Educ.UK

 

EVENT AT NYANGABWE PRIMARY HOSPITAL (BLOG 2)

EVENT AT NYANGABWE PRIMARY HOSPITAL (BLOG 2)

INTRODUCTION
The assessment emphases much on the planning of event and food offered at Nyangabwe Primary hospital. Nyangabwe is non-commercial organization therefore their service is different from profit making organization.

PLANNING

In a recent study Ahluwalia (2002) and Allen (2009) argued that as an event planner you must have these first principles in mind in advance you begin planning the event: What resources does your own organization have -- manpower, budget, etc.? Are there extra people and organizations in your community that can team up with you? These establishments may be profitmaking, nonprofitmaking, faith-based, and/or governmental. I was one of the organizing team of this event so basically we started by approaching the hospital management tell them our initiative as we were interested on collaborating with them to showcase what we have learnt in our studies(Food production module) whereby we prepare food and serve the patients.

FOOD OFFERED

Every kitchen department have its mandate like at Nyangabwe they do operate obey their mandate e.g. A say which says clean as you go. Most of the dishes that are being serve at the primary hospital are special diet and others. Heinrich, E & Rokusek, C (1992) state that special diet is a meal plan that controls the consumption of certain foods or nutrients and it is part of the action of a medical condition. During the preparation at the kitchen we divided ourselves into different sectors.

REFERENCE LIST

EventsScotland (2006). Events management, A reference for event planning and production in Scotland. Ireland, EventScotland.
Judy Allen (2009) Events planning. The ultimate guide to successful meetings, corporate events, fund raising galas, conferences, conventions, incentives and other special events, Canada, Library and Archives of Canada.
Poonam Ahluwalia (2006), Events planning handbook. How to organize an event, UK, Education Development Centre.
Vidal, L., Schneider, R.R., Marchal, O., Bickert, T., Stocker, T.F., Wefer, G. (1999). "Link between the North and South Atlantic during the Heinrich events of the last glacial period". Climate Dynamics 15 (12): 909–919.

 

VALETINNE DINNER BLOG 1

VALETINNE DINNER

INTRODUCTION

The review emphases on the good quality of food enhances the outlook and the ambience for both venues (buffet and cocktail dinner) of the valentine dinner event held at Barclays BAC Campus. According to Ferree (2007) Quality of food includes all those characteristics of ex-cellence that make it acceptable to the food buyer. Suryanarayana (2013) state that the physical elements designed in a store appeal to consumers ‘emotions, encourage buying, and help create an image and position for a retailer. Exterior atmospherics elements include the appearance of display, windows, and Interior atmospherics elements include aesthetic considerations such as lighting, wall and floor coverings, and store fixtures.

COLOR

From an artistic argument color is the byproduct of the spectrum of light, as it is reflected or absorbed, as received by the human eye and process by the human brain. Color is one of the most fulfilling elements in our lives. Color can attract your attention or change your mood. It speaks to who you are, how you feel and where you're going (Radomir Lasztity, Marta Petro-Turza and Tamas Foldesi, 2004). At this events red, white and black as these are common and suitable colors for valentine day.

MENU

According to Steendahl (2012) and Susanne Myers & Christine Steendahl (2012) menu is the list of foodstuff and drinks substances that is going to be equipped in a specific time. If you recognize anything you are going to prepare for dinner, and you have the complete every food commodities and right equipment, then putting cooked food ready for eating is become quick Well during event the dishes that were prepared enhances with the ambience of the events.

REFERENCE LIST

Christine Steendahl (2006), MENU PLANNING BASICS, The menu mom [http://www.adobe.com]
Marie Ferree (2007), WHAT IS FOOD QUALITY, Journal of food distribution research, university of California, California
Radomir Lasztity, Marta Petro-Turza, Tamas Foldesi (2004),HISTORY OF FOOD QUALITY STARDARDS , IN Food Quality and standards, [Ed. Radomic Lasztity ], in Encyclopedia of Life support system (EOLSS), Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford, UK,[http://www.net]
Susanne Myers and Christine Steendahl (2005) HEALTHY BREAKFAST SMOOTHIES, Your secret weapon to a healthy eating lifestyle, California.