The Great Gatsby

2. Event order An event order needs to be concise and clear to assist the reader from either the client or the caterer, so that the reader could receive all the key information and details of a particular function. To begin with, on the top of the event order, the first row comprises all the details of the function, the name of the event, the number of people and the client’s name. These details are placed on every page of the event order to ensure that every pages of the event order is for the right event. Subsequently, a brief description of the event is given in order to give an overview to the staff of what is the event about.
2.1 The running order The running order or the timings contains sequence of tasks and particular thing that

The consideration of Audio Visual is important as well, but the responsibility is under the AV team. The Audio Visual task covers the set up of the stage and the dance floor, the set up of the projector screen, the appropriate lighting during the event and the sound system.
2.5 Finance Report
Appendix 4.1 indicates the statement of budgeted financial performance of the Monash’s Great Gatsby. Based on the calculation using contribution margin format, Atlantic group as the caterers need to generate $39,410 to be break-even. Potkany, & Krajcirova (2015) stated that break-even point is the state where the business does not make any profit but not at loss either. The budgeted calculation is based on previous event with the similar menu selection.
2.6 Sustainability &

This report is complied with the attachment of the booking inquiry call log and the statement of budgeted financial performance as well (refer to appendix 4.1 and 4.2). The top part of every page in the event order (except the floor plan) is the details regarding the booking, the name of the event, the location, time, and the client. It is placed at the top of every page aiming to ensure that the right event order is for the right event. The time schedule or the running order is presented so that the operational staff can easily understand what to do for that particular time. The menu is design through some consideration on the dietary requirement and the consumer preferences. It has the ranges of seafood, chicken, beef, gluten free food, vegetarian, and also some dessert. The canapés will be served roaming while the entrée and the main course will be served by a single drop and alternate drop respectively. The dessert will served in the serving plate, where each table will get 2 plates. The selections of the beverages are arranged and believed to match well with the food. The beverage list comprises both alcoholic and non-alcoholic. On the event order page 3, it shows the floor plan for the event. The table is arranged in such so that the staff will be easy to float around doing the service. The logistic consideration covers the operational logistics, the staff and the Audio Visual.