1. Ricardo Boye
Customer Appreciation Day
Brenau Dining Services
April 22, 2016
11:00am-2:00pm
NUMBER OF GUESTS PLANNED FOR: 300
NUMBER OF GUESTS ATTENDED: 260

2. Background Information
• Customer Profile: Students and Faculty of Brenau University, plus Aramark
employees
• Facility Type: Brenau University Dining Hall
• Event Theme: World Street Food Festival
• Additional Information: end of the semester for the students and faculty
• An occasion to show our appreciation for their patronage
• A way of saying “thank you”

3. Menu + Forecasted Amounts (servings)
• Spicy Grilled Vegetable Bruschetta with Roasted Garlic Feta Spread (96)
• Quinoa Tabbouleh (75)
• Roast Pork Banh Mi Sandwiches with Sriracha Scallion Spread, Carrot Daikon Pickled Relish,
Cucumber and Cilantro (96)
• Grilled Asian Beef Steak Satay with Jasmine Rice and Grilled Vegetables (218)
• Thai Chicken Satay on Bamboo Skewers (160)
• Baja Fish Tacos with Yogurt Crema Cheddar, Shredded Cabbage and Pico de Gallo (160)
• Mixed Field Greens (200)
• Brownie Ice Cream Sundae with Hot Fudge and Assorted Toppings (200)
• Rationale for determining forecast
• Forecasted # of clientele via software: 187
• Unique event/menu, end of the semester – planned for a rough amount of 300
• Minimal advertising – novelty, unknowns

4. Service
• Style of Service – Buffet Station that offered a combination of self-service and
made-to-order plates
• Service personnel speaking to patrons and encouraging to try all the foods
• 1 Server per station
• Service equipment
• Small plates were used to encourage patrons to sample and enjoy all foods offered
• hot foods were hot held in chafers with burners
• Tongs for handling meats
• Various serving spoons to dispense toppings

5. Production – timing, staff and equipment
• Pre-preparation – one day prior, Thursday 4/21/2016
• Chicken Satay – 11:00 am
• prep chicken, marinade, skewer, and refrigerate overnight (myself)
• Beef Satay – 2pm
• prep and marinade beef, and refrigerate overnight (myself)
• Baja Fish Tacos – 4pm
• Prep/season fish, refrigerate overnight (Andrew)
• Roast Pork Loin for Banh Mi – 4pm
• Prep/season pork loin, cook in convection oven, and refrigerate overnight (Andrew)
• Carrot Daikon Relish – 3pm
• Prep and refrigerate overnight (Andrew)
• Grilled vegetables – for bruschetta and side plate – 4pm
• Prep, cook in convection oven, and refrigerate overnight (Andrew, Amy, and myself)

6. Production - timing, staff, equipment
• Day of the event: Friday, April 22, 2016
• Quinoa Tabbouleh - cooked quinoa and assembled recipe (9:00am - myself and Dora) - stove
• Vegetable Bruschetta – heat baguette, assemble with all toppings (10:00 am – Shanna and myself)
impinger oven for heating baguette slices
• Roast Pork Banh Mi – sliced pork and prepped/assembled all toppings (9:00am - myself)
• Beef Satay – cooked in convection oven and sliced (8:30 am - Rick)
• Jasmine Rice – cooked in steamer and fluffed (9:00am - Rick)
• Chicken Satay – cooked in convection oven (10:00 am - Andrew and myself)
• Fish Tacos – cooked and prepped fish in oven (10:00am - Andrew); prepped toppings (9:00am - Dora)
• Mixed Field Greens – (10:00am - Dora)
• Brownie Ice Cream Sundae Station – (8:00am - Tammy) convection oven
• Adjustments made – last minute

7. Event Pictures – Thursday, 4/21 prep

8. Event Pictures – Friday 4/22 Prep

9. Event Pictures - Menu

10. Event Pictures - Menu

11. Topping It Off!

12. Service

13. Service
Banh Mi Station

14. Service and Education

15. S
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v
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16. Evaluation
• Effectiveness of service plan
• Effectiveness of production schedule
• Challenges encountered
• Strategies used to impact quality of food
• Sensory (2), microbial, nutritional
• If done again, what would I do differently

17. Event Summary
• 3 most important lessons learned
1. Communication!
2. Preparation/planning
3. Interaction with guests