OKTOBERFEST ANNOUNCING THE ENGAGEMENT

OF HELGA FRANKFURTER AND OTTO VON SCHNITZEL

October 2, 2012Group 3

Outline

* Event description*Menu

* Production and service timeline* Commercial equipment and preparation space

* Purchasing sources* Service type and rationale

* Human resources* Safety, sanitation, and maintenance

issues/considerations* Financial resources

* Conclusion* References

Oktoberfest- 10 Facts

History of OktoberfestOctober 12th 1810 – King Ludwig I married Princess Therese

of Saxony-HildburghausenThis was a 5 day festival with a horse race closing out the

event Everyone had so much fun they wanted to make it a tradition

The event grew every year with the addition of games, contests, amusement rides, food and beer.

The Event Location – Helga’s parent’s farm in

Germantown, Wisconsin Guests – 60 friends and relatives Activities – Dancing, singing, games to

include wheelbarrow racing and tree climbing contests.

Food – traditional spread of German food from local German suppliers.

Menu for the event

Timeline

4 weeks Prior

• Determine the menu, venue and event.

• Determine recipes.

3 weeks Prior

• Prepare a list of all products required for event including paper goods and food.

• Include actual products, costs and places of purchase and vendors to be used.

• Prepare list of equipment necessary for food production and serving.

2 weeks prior

• All service and production plans finalized and reviewed by Event Coordinator.

• Choose a Kitchen Supervisor, Serving Coordinator and Clean up Manager.

• Arrange purchase of food, paper good and specialty items.

Timeline cont.1 weeks Prior

• Confirm the schedule for food preparation on the day of the event.

• Confirm food delivery schedule.

• Confirm employees for production, serving and cleaning.

• Confirm food delivery and content.

1 Day Prior

• Prepare food items necessary 1 day prior to event.

• Prepare food item necessary on Event Day.

Hours prior

• After food is prepared, place food into transportable insulated hot holding units.

• Cold food it kept in cold holding units.

• Production Manager monitors quality, quantity, temperatures and adherence to safety and sanitation procedures.

• Serving Manager directs placement of warming carts/containers, beverage containers and food carts.

Timeline cont.Just before

Event• Production

supervisor oversees placement of food in correct serving products.

• Transfer to serving dishes, chafing dishes.

• Line Servers on service line 15 min before service.

• Production Manager monitors quality, quantity, temperatures and adherence to safety and sanitation procedures.

EVENT • Line Servers on

service line 15 min before service.

• Service Manager monitors for portion control, quality and cleanliness of service.

• Production Manager monitors quality, quantity, temperatures and adherence to safety and sanitation procedures.

After

• The Serving Manager and the Clean-Up Director work jointly in directing the breakdown of the serving line and clean up of the service area and the seating area.

• The Clean-Up Director directs the loading of all equipment the food to be transported back to kitchen.

• All leftovers are transferred into other packaging.

• All equipment must be washed, and properly stored.

• All counters must be washed, rinsed and sanitized.

• Trashcans must be emptied.

• Floors must be washed.

Production ScheduleMenu Item Packaging/Process Cooking Prep When to Cook Serving

Bavarian pretzels Comes 1/2 baked frozen Spray lightly with water or butter and sprinkle salt, cook in oven 8-10 minutes on cookie sheet

Day before the event Transfer to serving dish on day of event

convection oven

German green bean salad Fully Prepared Day Before, refrigerate Take out 1/2 prior to serving

German Potato Salad Fully prepared Day before, refrigerate take out 1/2 hr. prior to serving

Knackwurst Comes fully cooked Steam to heat Event Day Hot Held Pressureless Steamer

Bratwurst Fully cooked Grill on both sides Event Day Hot Held Charbroiler, griller

Sauerkraut Jarred Heat over low heat Event Day Hot held, Transfer to serving dish on day of event

conduction

Apple strudel fully baked frozen Oven 375 F, heat frozen strudel for 8-12 minutes

Event Day Hot Held Convection oven

Bavarian Ham Fully cooked No prep, served cold n/a Transfer to serving dish on day of event

Pickled Red Cabbage Jarred No prep n/a Transfer to serving dish on day of event

Black Forest cake fully cooked No prep n/a Transfer to serving dish on day of event

Beverages Beer, Water, Soda No prep n/a Set up serving stations

Service ScheduleSept 30 Worker #1 Worker #2 Worker #3 Worker #4 Worker #5 Worker #6

3:00 pm Bavarian Pretzels X X X X X

5:00 pm

Oct 1

1:30 pm Production meeting with Service Manager, Event Coordinator, and crew

2:00 pm knackwurst Bratwurst Sauerkraut Apple strudel Table Setup Table Setup

3:00 pm

4:00 pm Service Line Set up Service Line Setup

5:00 pm Transport to hold holding units

6:00 pm Place food in designated hot or cold chafing dishes for service

6:15-7:00 pm Break

7:00 pm On call On Call Line Server Line Server Line Server Line Server

8:00 pm Refill Food Refill Food

8:15 pm Dessert Table Prep Clear Plates Clear Plates Clear Plates Prep Dessert Prep Dessert

8:40 pm Transport Dessert to Serving Table

Transport Dessert to Serving Table

9:00 pm Refill Food Line Server Line Server Line Server Initial Clean Up Clean Up

9:45 pm Clear Plate Clear Plates Clear Plates Clear Plates Clean Up Clean Up

10:00 pm Break Down and Clean up

12:00 am

Commercial Equipment and Prep Space

Pressureless Steamer Convention Oven Stove Top Grill

Refrigerator FreezerPrep Table

Hot and Cold Holding Unit

Commercial Equipment Usage

Menu Item Time Quantity Prep Table Convention Oven

Grill Conduction Steamer

Bavarian pretzels

Day Before X

German green bean salad

Event Day X

German Potato Salad

Event Day X

Knackwurst Event Day XBratwurst Event Day XSauerkraut Event Day XApple strudel Event Day XBavarian Ham Event Day XPickled Red Cabbage

Event Day X

Black Forest cake

Event Day X

Production and Service Layout

1. Plates2. Knackwurst3. Bratwurst4. Bavarian Ham5. Sauerkraut6. Green Bean Salad7. German Potato Salad8. Pickled Cabbage9. Bavarian Pretzels 10. Mustard11. Dessert Plates12. Apple Strudel 13. Black Forrest cake14. Dessert Plates

Potential sources from which to purchase ingredients and/or

pre-prepared foodsMenu item Where to purchase

Bavarian pretzels www.bavariasausage.com

German green bean salad Ingredients from Sendik’s Food Market, Germantown, WIhttp://www.sendiksmarket.com

German potato salad www.germandeli.com

Knackwurst www.bavariasausage.com

Bratwurst www.bavariasausage.com

Sauerkraut www.bavariasausage.com

Apple Strudel Clausen’s European Bakery (Middleton, WI)www.clausensbakery.com

Bavarian ham www.bavariasausage.com

Pickled red cabbage www.bavariasausage.com

Black Forest cake Clasen’s European Bakery (Middleton, WI)www.clasensbakery.com

Beer University Liquor Storehttp://www.universityliquor.com

Water From Sendik’s Food Market, Germantown, WIhttp://www.sendiksmarket.com

Soda From Sendik’s Food Market, Germantown, WIhttp://www.sendiksmarket.com

Service Type and Rationale

Helga and Otto want a relaxed casual feel with a hint of elegance and formality. This will be accomplished with one buffet service line. Buffet service encourages mingling and visiting which is an important aspect of Oktoberfest. The tables will be set formally with plates, silverware and glasses.

Caterers will serve the guests from the buffet to maintain portion control

Bartenders will be available throughout the evening to serve beer, soda and water. They will go to the tables during the dinner to take drink orders, easing the burden of carrying plates and drinks.

Service Type and Rationale

Buffet style allows Helga and Otto to offer all of their favorite dishes. A plated dinner would have limited the menu selection.

Potential safety, sanitation, and maintenance issues

Food safety Food has the potential to be

contaminated with bacteria and viruses Examples of bacteria:

salmonella, listeria monocytogenes, staphylococcus aureus, clostridium perfringens, campylobacter jejuni, escherichia coli, and/or shigella

Examples of viruses: norovirus, hepatitis A, and/or rotavirus

Potential safety, sanitation, and maintenance issues

Food safety Procurement of food to minimize

contamination and growth of pathogens Food will be ordered from reputable companies

and checked for quality Food will be stored, thawed, cooked, and/or

properly and held at the proper temperatures Prevention of cross-contamination

Sneeze guards Signage to inform guests about proper handling

of food e.g. clean plates should be used each time

Potential safety, sanitation, and maintenance issues

Food safety Prevention of environmental contamination

Event will be held indoors in case of rain Food will be covered to prevent contamination by wind-

blown debris Air temperature can affect temperature of food Sodium vapor, yellow lights, and/or sticky traps will be

used to minimize contamination by insects Proper hygiene

Proper hand-washing techniques will be emphasize and soap/hand sanitizer will be made available in restrooms

Hair and beard nets and gloves will be required Staff must wear clean clothes and aprons Sanitation review during production meeting

Potential safety, sanitation, and maintenance issues

Personal safety Minimization of injury risk

Proper signage to prevent burns Fire extinguishers will be available

Minimization of allergic reactions Proper signage indicating ingredients that can potentially

cause food allergies Other hazards

Proper lighting Trip and fall hazards will be cleared

In case of injuries First Aid supplies will be available Staff will be trained in First Aid, Heimlich Maneuver, and

CPR

Potential safety, sanitation, and maintenance issues

Sanitation Cleaning supplies will be provided (with

instructions) Adequate garbage cans provided and bags

changed when full Dishes will be washed and sanitized properly Leftovers will be stored properly Floors will be washed

Maintenance Proper guards, electrical grounding, and

extension cords will be provided for equipment

Equipment will be certified by NSF or UL Back-up equipment provided

FINANCIALSHelga’s parents had budgeted

$5000.00 for the event and were pleased when the total came to

$5582.44Food cost - $18.12 per person

Equipment rental total – $1325.35Labor - $3170.00

Financials

As this was a celebration hosted by Helga’s parents, there was not cost to the guests.

Buffets can be more expensive than a plated meal because it is difficult to know how much to order and how much food everyone will take. With the servers portioning the food onto the guests plates; portions are more easily controlled with better cost control.

The live brass band was a large expense, although Helga’s parents felt that a good band was essential to the celebration and were happy to spend a good portion of the budget on the band.

ConclusionStrategic management is essential for the

success of this event or any event in the foodservice industry.   Our commitment to quality is essential and will be ultimately

defined by the customers, in this case those attending the wedding.  The quality of our wedding will be determined first, by our

menu, then our service.  This includes the quality of products, success of

production and distribution.  In order to make this event a success, it is essential to address the possible safety and sanitation risks while maintaining cost effectiveness

and quality for the family. 

References AA Party Rentals, 2011. Retrieved from http://www.aaparty.com 

Hau-siu Chow, I., Wing-chun Lo, T.. Sha, Z., Hong, J. (2005) “The impact of developmental experience, empowerment, and organizational support on catering service staff performance”, International Journal of Hospitality Management, Vol. 25, Iss: 3, pp. 478 - 495

Equipment Rentals Inc. (2011) Retrieved from: http://www.eqrents.com

Food Service Warehouse (2011) Restaurant Employee Wages and Benefits. Retrieved from: http://www.foodservicewarehouse.com/education/restaurant-operations/employee-wages-and-benefits.aspx

Gregoire, M. B. Foodservice Organizations: A managerial and systems approach. Seventh Edition. Prentice Hall 2010.

Jean Hertzman, Deborah Barrash, (2007) "An assessment of food safety knowledge and practices of catering employees", British Food Journal, Vol. 109 Iss: 7, pp.562 – 576

Salary.com (2011). Restaurant and Food Services Jobs. Retrieved from: http://www1.salary.com/Food-Beverage-and-Tobacco-Salaries.html

World Language and Culture: German, (2011). Oktoberfest. Retrieved from: http://www.vistawide.com/german/oktoberfest/oktoberfest.htm