Convention Plan Assignment

Convention Plan Assignment

a) Demonstrates interpersonal skills required for working effectively with others.

b) Demonstrates effective written and verbal communication using appropriate industry terminology.

c) Prepares the necessary control documents required to execute a catered function.

d) Prepares a convention resume, prepares a pre-function sheet, prepares a change order, prepares a BEO, prepares a staff schedule, prepares requisitions, prepares event billing.

e) Demonstrates professionalism in completing individual and group work in the classroom. (B)

f) Works as a productive member of a team in completing group assignments.

g) Works independently in completing course work.

h) Demonstrates good time management and attention to detail in completing course work.

i) Determines service needs of clients.

j) Identifies the consideration in banquet menu planning.

k) Differentiates between service styles, differentiates between meal types.

l) Uses technology and information systems to improve productivity, communication, and effectiveness of a catering event. (I)

m) Utilizes room set-up industry-specific technology for catering operations.

n) Constructs room set-ups, modifies room set-ups, Produces 3D views of room set-ups.

o) Prints equipment lists.

p) Plans and executes all logistical components of catered events to satisfy client and business expectations. (K)

q) Describes the process to plan, manage, and execute a catering function to the satisfaction of a client.

r) Applies design and layout principles to create efficient processes.

s) Plans banquet and meeting room layouts based on individual client needs.

t) Recognizes that room setup components have an impact on available room space.

u) Illustrates tabletop design based on banquet event orders.

v) Prepares logistics to effectively manage an event.

w) Identifies select outside event suppliers and their relationship with the catering department

x) Forecasts labour and inventory needs for catered events.

y) Prepares staffing guidelines and schedules for banquets and meetings.

z) Prepares inventory lists for tabletop and room set-up supplies.

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