Case study project for Character7

Case study-:A large company is holding the lunch in summer and expect 150 guests to attend the customer wishes to theme the event as the car for all landscapes and to help promote the theme they have requested a full buffet consisting of a variety of international foods they require appetisers,hot and cold main course items including carvery and desserts they would like a centerpiece to match the them-: plan a buffet according to the enterprise and the requests of the customer. A) A full list of selected hot and cold food items and accompanying sauces and garnishes inculding dessert suitable to theme and season include presentation techniques ideas suitable for the given buffet theme B) itemise food items suitable for special dietary needs such as vegetarianism and explain nutritional factors considered to provide nutritional balance C) The design of the centerpiece and the medium ice, chocolate used to make the centerpiece D) A plan of the layout and design of buffet display including any refrigeration and heating equipment used to maintain the food items within the correct temp range E) develop a logical and time efficient workflow plan for the preparation and set up of buffet(while developing your workflow plan remember to build in contingencies in the event that food items are not ready on time F) calculate the total foodcost of the buffet G) provide some of your ideas for keeping waste to a minimum in relation to the preparation and service of your buffet? Word Limit: 8-10 pages Deadline: 28 hours