Designing Menus For A Wedding Reception And Cyclical Menu For An Institution

Buffet Menu for Main Meal only (As designed by the Author)

Buffet Menu for Main Meal only (As designed by the Author)

Estimated Overall Menu Cost: $ 91.00

Selling Price: $ 100.00

Buffet Menu (for Main Dishes)
Name of the Main Dish Save Time On Research and Writing Hire a Pro to Write You a 100% Plagiarism-Free Paper. Get My Paper	Estimated Cost	Serving Size: For 1 Person
Roasted chicken with Mint and Red Currant Glaze (Gluten Free)	$ 12.00	One Serving (Two medium sized chicken pieces)
Oyster, Smoked Cod and Potato Platter (Gluten Free)	$. 11.50	One Serving (One small fish fillet, four baby potatoes, two oysters)
Ham, Spinach and Corn Terrine with Walnuts and Cranberries	$ 13.50	One Serving (One large slice)
Spiced Lentils with Soft-Boiled Eggs (Gluten Free) (Ovo-Lacto Vegetarian)	$ 10.00	One Serving (100 grams or two ladle servings)
Mushroom and Bean Pesto Tart (Ovo-Lacto Vegetaran)	$ 10.50	One Serving (One large tart slice)
Creamy Cheese Lasagna (Ovo-Lacto Vegetarian)	$ 11.50	One Serving (One large sliced lasagna portion)
Chickpea-stuffed Zucchini Boats (Gluten Free)	$ 10.00	One Serving (One large boat)
Quinoa, Salmon and Veggie Rice Bowls (Gluten Free)	$ 12.00	One Serving (One small bowl)

Table d’hôte: 3 Course Menu (As designed by the Author)

Estimated Overall Menu Cost: $ 66.00

Selling Price: $ 70.00

Starters
Name of the Dish	Estimated Cost	Serving Size: For 1 Person
Grilled Shrimp and Basil Scampi (Gluten Free)	$ 12.50	One Serving (50 grams or One ladle serving)
Avocado Salad and Egg Pockets (Ovo-lacto Vegetarian)	$ 10.00	One Serving (Two mini-sized pockets)
Main Course
Name of the Dish	Estimated Cost	Serving Size: For 1 Person
Roasted Baby Lamb Chops with Brussel Sprouts and Butternut Squash (Gluten Free)	$ 12.00	One Serving (Two Lamb Chops)
Margherita Cauliflower Pizza Crust (Gluten Free) (Ovo-Lacto Vegetarian)	$ 10.50	One Serving (One large slice)
Desserts
Name of the Dish	Estimated Cost	Serving Size: For 1 Person
Walnut-stuffed Honey and Cinnamon Baked Apples (Gluten Free) (Ovo-Lacto Vegetarian)	$ 10.00	One Serving (Half a slice of apple)
Ricotta and Chocolate Mini Pots (Gluten Free) (Ovo-Lacto Vegetarian)	$ 11.50	One Serving (One ramekin)

The above buffet menu for main dishes as well the table d’hôte menu have been designed considering the varied profile of customers who have been invited to the wedding event. It was observed that a very minor section of the guests possessed special needs in the form of disorders like celiac disease as well as specialized dietary preferences in the form of ovo-lacto vegetarianism. However, considering the small number of only six guests with special needs, provision of an additional set of specialized dishes would only increase menu costs and disrupt ease in food preparation.

Hence, food dishes which can be enjoyed by multiple people such as celiac disorder patients, vegetarians as well as individuals without any dietary difficulties, simultaneously. This will not only reduce the costs, but will also prevent any feelings of alienation or isolation from the guests with specialized needs since they do not have to consume completely different food preparations. Varied recipes have been chosen, based on varied cooking styles such as roasting, smoking, grilling, baking, sautéing and stir frying (Abbey, Wright & Capra, 2015).

Client Feedback Form for Menu Success Evaluation (As designed by the Author)

Feedback Parameters	Ratings: 1: Poor 2: Satisfactory 3: Very Good 4: Excellent	Reasons for the selected  Rating	Specifications/ Brief example of the issue/concern	Additional Remarks on possible improvements
Quality of the Menu Dishes
Quantity of the Menu Dishes
Choice/Availability of Food Options
Quality of Menu Presentation and Catering Service
Overall Rating of all Menus and Catering Services

The success of any organization is dependent upon the extent to which the workforce is able to fulfill the needs of the customersCustomer feedback forms not only reflect the primary preferences and needs of the client, but also key areas in which the organization committed several errors in their performance (Radojevic, Stanisic & Stanic, 2015). The above client feedback form has been designed to allow customers to evaluate salient parameters of the menus which were served, in terms the quality or palatability of food items, the quantity or portion sizes, the manner in which the staff was involved during serving of food,

the manner in which the food items were arranged or presented or lastly, the an overall rating of the entire catering and menu planning service. Along with obtaining feedback from the customers, enquiring clients about their notions of improvement will further improve the functioning of the catering service, by compelling the organization to modify their activities in accordance to the needs of their clientele, further resulting in customer satisfaction. For this reason, the above client menu feedback form has provided areas where customers themselves can voice their opinion on future scope of improvement in terms of menu planning and catering (Chen & Barrows, 2015).

Meeting Agenda for Staff Debriefing (As designed by the Author)

Type of Meeting: Debriefing of Wedding Event
Date of the Meeting:	Time of the Meeting:
Name of the Event/Project:	Venue of the Meeting:
Number of Participating Members:	Number of Absentees:
Staff Members who were Interviewed:	Name of the Meeting Facilitator:
Meeting Agenda
1. Call to Order: 2. Roll Calling: 3. Summarizing and Approving Minutes of Last Meeting: 4: Debriefing of today’s Wedding Event: Debriefing Questions: ·         Overall, what are your views on how well was today’s event? ·         What, according to you, were the major indicators of customer satisfaction or success of the event? ·         What, according to you, did not go well or could have been performed differently in the event? ·         What are your suggestions of possible improvements? ·         Is there any specific issue or customer behavior which you observed today and would like to discuss? ·         What are your views on today’s selected menus? ·         What changes in menu designing or food preparation/service methods would you suggest for our next upcoming event? 5. Group Discussion on today/s Wedding Event: 6. Group Discussion of Upcoming/Future Event: 7. Group Discussion on the details of today’s meeting agenda, nature of speaker presentations and possible improvements: 8. Adjournment of the Meeting:

The process of debriefing implies the process of critically questioning the staff workforce after the completion of an event for the purpose of critically evaluating the quality of organizational efficiency. The process of debriefing forms the cornerstones of organizational improvement in culinary sciences, which will discussed in the upcoming sections of the report (Sawyer et al., 2016).

Table d’hôte: 3 Course Menu (As designed by the Author)

The above agenda has been designed for the purpose of outlining the key activities which are to be performed along with the primary functioning of conducting a debriefing meeting. The debriefing questions have been designed with an open-ended framework, which have documented to exhibit greater scope in subjective evaluation. Hence, open ended questions have been designed, aimed at evaluating the positive as well negative events of the wedding occasion, in order to pave the way for future staff and organizational improvement. For successful debriefing, managers or leaders must ask questions with politeness and empathy, devoid of attaching any form of blame to the subordinate staff members.

This will not only improve staff functioning but will also strengthen the relationship between employers and employees, further leading to maintenance of a healthy occupational environment and future enhancements in organizational functioning. Hence, questions have been designed, considering the above, to allow for self-reflection and self-evaluation among staff members (Ali & Musallam, 2018).

Importance of De-Briefing in Culinary Science (Fey et al., 2014):

1. Debriefing in culinary science after the occurrence of a critical event is important since it paves the way for future improvements. This is because a successful debriefing procedures involves a detailed discussion of the key positive as well as negative features of the event. Focusing of the positive points leads to key considerations to be implemented in the upcoming events as well as gives the organization an idea of the potential preferences of the customers. Highlighting the negativities or shortcomings of the event provides the scope for future improvements as well as the flaws which must be avoided or managed accordingly in the next upcoming events. Hence, debriefing in culinary sciences is important for the overall enhancement of organizational functioning as well as ensuring customer satisfaction.
2. Debriefing in culinary sciences not only leads to organizational improvements but also enhances staff communication, participation and unity. A major step of any debriefing session is the conductance of group discussions between the staff and the leaders or managers of the organization. Hence, this paves the way for increased discussion among members, further leading to increased unity, improved coordination and improved unity of the entire workforce, especially during the occurrence of challenging events. Debriefing is also important since it improves supervisor-subordinate relationships through increased communication and discussion.

Cyclical Menu: Canteen Menu: Primary School (Western Australia)

For researching a sample menu, a cyclical menu of the canteen food served at a primary school in Western Australia was chosen. It was observed that while the chosen school canteen menu had plenty of food items from food groups such as red meat, starches and milk products such as dairy, there seemed to less food items from the core food groups of green leafy vegetables, legumes and fruits. The drinks section looked nutritionally promising, providing fruit as well as dairy beverage options. However, drink options apart from processed beverages could have been incorporated. Hence, the following have been considered while deciding upon a revised cyclical menu (“Falcon Primary School Western Australia”, 2018).

Full Week Cyclical Menu: Primary School (Western Australia) (As designed by the Author)

Canteen Menu Dishes	Monday	Tuesday	Wednesday	Thursday	Friday
Tangy chicken, lettuce and carrot wrap	Multigrain coleslaw sandwich	Grilled chicken with mashed potatoes and sautéed French beans	Mini chicken,  spinach and corn tarts with grilled baby carrot sticks	Brown rice, salmon and veggie burrito bowls.
Revised daily Drinks Menu: Water, Strawberry yogurt smoothie, Chocolate yogurt smoothie, Skimmed milk Vanilla milkshake, Skimmed milk Chocolate Milkshake, Apple oats cinnamon smoothie, Mixed berry juice, Orange and lime citrus cooler, Watermelon and mint juice.
Revised daily Recess Menu: Whole fruits, Tropical fruit salad, Watermelon and pear salad, Whole wheat muffins, Whole grain pizza with feta cheese, Banana and yogurt pancakes, Date and oat energy bites, Apple and peanut butter sandwiches
Revised daily Snacks Menu: Chicken and spinach salad, Chickpea and avocado wraps, lentil and vegetable wraps, Multigrain bagel with cream cheese spread, Baked garlic fish with mashed peas, Egg and lettuce sandwich boats, Pineapple and walnut salad with yogurt and honey dressing.
Revised daily Hot Foods Menu: Chicken and veggie noodle soups, Lentil veggie and oats soup, Spinach and corn cigars, Tangy spaghetti with parsley and chicken meat balls, Smoked salmon and duck egg salad.
Revised Ice Creams Menu (for Tuesdays and Fridays only): Pear and pineapple sorbet, Raspberry and yogurt bark, Strawberry yogurt ice cream

Overview and Nutritional Content of Revised Cyclical Menu:

The above menu has been designed considering the nutritional needs of primary school children, who required nutrient rich foods, from all core food groups for the purpose of healthy growth and development, in accordance to the Australian Dietary Guidelines. Red meat has been replaced with lean meats like chicken and fish for low saturated fat, high protein and omega 3 fatty acid consumption.

Whole grains like oats and multigrain breads have been incorporated for fiber and B-vitamins. Green leafy vegetables have been provided for antioxidants, fiber, vitamins B and C and essential minerals. Low fat dairy sources have been provided to reduce fat intake and provide proteins. Lots of fruits have been incorporated for increased consumption of nutrients like soluble fiber, and dietary antioxidants, Vitamin C and Vitamin A. Processed sugary drinks have been avoided to reduce excessive calorie consumption.

One Day Menu Costing

Estimated Menu Cost for each day (As designed by the Author)

Day of the Week	Cost
Monday	$ 5.00
Tuesday	$ 5.00
Wednesday	$ 5.00
Thursday	$ 5.00
Friday	$ 5.00

References

Abbey, K. L., Wright, O. R., & Capra, S. (2015). Menu planning in residential aged care—the level of choice and quality of planning of meals available to residents. Nutrients, 7(9), 7580-7592.

Ali, A. A., & Musallam, E. (2018). Debriefing quality evaluation in nursing simulation-based education: an integrative review. Clinical Simulation in Nursing, 16, 15-24.

Chen, R. J., & Barrows, C. W. (2015). Developing a mystery shopping measure to operate a sustainable restaurant business: The power of integrating with corporate executive members’ feedback. Sustainability, 7(9), 12279-12294.

Falcon Primary School Western Australia. (2018). Retrieved from https://falconps.wa.edu.au/canteen-menu.html

Fey, M. K., Scrandis, D., Daniels, A., & Haut, C. (2014). Learning through debriefing: Students’ perspectives. Clinical Simulation in Nursing, 10(5), e249-e256.

Radojevic, T., Stanisic, N., & Stanic, N. (2015). Ensuring positive feedback: Factors that influence customer satisfaction in the contemporary hospitality industry. Tourism Management, 51, 13-21.

Sawyer, T., Eppich, W., Brett-Fleegler, M., Grant, V., & Cheng, A. (2016). More than one way to debrief: a critical review of healthcare simulation debriefing methods. Simulation in Healthcare, 11(3), 209-217.

Wu, J. H., Berg, J., & Neeson, M. (2016). Overview of development and implementation of school canteen nutrition guidelines in Australia. Journal of the Home Economics Institute of Australia, 23(1), 2.