Essay About The Banquet

Executive Summary

1930’s – 1950’s Noir, the theme of the banquet holding by 2A/C. Our objective and aim is to create an unforgettable event for the eighty guests and our team member, by offering a luxury, fine ding and well-organized experience.

On that day November 15th, I found what team work through the team member. During that day, we were well prepared for our department-kitchen, we improved ourselves to the banquet from the tasting day, because we had that experience so that we all knew what to do not only during the banquet, but also the preparation.

From the whole banquet and also the preparation, I think we can have more meetings with the management team that we can really know what happen these days what they done for the banquet.

And according to the events evaluation from positives, negatives, suggestion and solution these four point to show what I gain from the banquet.

1930’s – 1950’s Noir Kitchen team have 7 team member, Chef is Jennie from class 2C and Sous Chef – Albert from 2C also. Victoria and Yvonne are in charge of the starter and appetizer. Chef and Sous Chef are in charge of the main course. For the dessert is in charge by me, Otto, Alex.

The reason why I choose this position is that I like to cook and before I was in SHMS we have kitchen practical class, I have the experienced that I worked with my classmates as a team to prepared the food in French restaurant’s kitchen. I was really enjoyed to work in the kitchen and would like to work as a team.

We are a team and we have to support each other and work together to succeed. We need to communicate to each other, we cannot prepare our own station by ourselves without any help from team member for serving 80 dishes.

Our mission is that we are going to be working together in order to complete all tasks during the event successfully. And the result is that we did it. We did a great job, we did our best to complete the work as a