Using table 11-1 in your textbook determine what type of

Question

Assume you are planning an event for 1,000 people for a corporate off-site conference. Your role is planning the menu (breakfast, lunch, dinner, and refreshments) for the five day event. Create a 300-400 word response answering the following questions:

Using Table 11-1 in your textbook, determine what type of breakfast, lunch, dinner and refreshments will be served along with the style of service.

What are some "hot" menu items as described in your textbook in Table 11-2. How will you incorporate these items into your menu?

When planning menus for a large group what is the most important information to consider?

What are your service requirements?

TABLE 11-1 Types of Functions

Continental Breakfast	This meal is typically a bread or pastry, juice, and coffee, although it can be upgraded with the addition of sliced fruit, yogurt, and/or cold cereals. Most are self-service, although table service is an option.
Full (Served) Breakfast	This would be plated in the kitchen and would normally include some type of eggs (such as eggs Benedict), a meat (such as bacon or sausage), a potato item (such as hash browns), fruit, and coffee.
Breakfast Buffet	An assortment of foods with a variety of fruits and fruit juices, egg dishes, meats, potatoes, and breads would be served.
Refreshment Break	This is often beverages only but may include snacks such as cookies, bagels, or fruit.
Brunch	This is a late-morning meal and includes both breakfast and lunch items. A brunch can be a buffet or a plated (served) meal.
Buffet Lunch	This can be a cold or hot buffet, with a variety of salads, vegetables, meats, etc. A deli buffet can include a make-your-own sandwich area.
Box Lunch	This meal is made to carry away from the hotel and eat in a remote location. It can be eaten on a bus if there is a long ride to a destination (such as a ride from San Francisco to the Napa Valley for a day's activities) or eaten at the destination (such as a picnic area to hear the Boston Pops Orchestra). Box lunches can also be provided to attendees at a trade show.
Full (Served) Lunch	This is a plated lunch, usually a three-course hot meal, and often includes a salad, a main course, and a dessert. A one-course cold meal, such as chicken salad served in a pineapple half, is sometimes provided.
Reception	This is a networking event where people stand up and mill around. Food is usually placed on stations around the room on tables and may be butlered. There are often bars. Light receptions may only include dry snacks and beverages and often precede a dinner; heavy receptions would include hot and cold appetizers and perhaps a meat-carving station, and they are often planned instead of a dinner.
Dinner Buffet	This would include a variety of salads, vegetables, meats, desserts, and beverages. Often meats are carved and served by attendants.
Full (Served) Dinner	This could be a three- to five-course meal, including an appetizer, soup, salad, main course, and dessert. Food can be pre-plated in the kitchen (American service) or served from trays to guests at the table (banquet French service).
Off-Site Event	This is any event held away from the host hotel. It could be a reception at a famous landmark, such as the Queen Mary in Long Beach, or a picnic at a local beach or park.
Theme Party	This is a gala event with flair. It can be a reception, buffet, or served meal. Themes can run the gamut; for example, it might have an international theme, with different stations set up with food from Italy, China, Japan, Mexico, Germany, etc.

TABLE 11-2 "Hot" Menu Items

Seasonal Foods	Locally grown produce, in season, was first popularized some years ago by Chef Alice Waters. These items include foods at their peak flavor.
Ethnic Foods	With the influx of peoples from other cultures into the United States has come unique cuisines from many areas of the world. The American palate has grown beyond the ethnic foods of the past, such as Italian, Chinese, and Mexican, to include the foods of many Asian countries, the Middle East, and South America.
High-Quality Ingredients	People may pinch pennies at the grocery store, but when they eat out at a banquet, they want the best. No longer satisfied with frozen, sweetened strawberries, they want fresh Driscoll strawberries on their shortcake. They want giant Idaho baked potatoes and Angus beef.
Fresh Ingredients	Frozen, canned, and dried foods, once seen as the newest, greatest technology, have worn out their novelty. The loss of flavors during preservation of these foods has made fresh food highly prized.
New and Unusual Ingredients	With the increased means of transportation in recent years, new foodstuffs have appeared in marketplaces that were previously unknown to most Americans. These include kiwifruit, lemongrass, Uglis, star fruit, Yukon Gold potatoes, purple potatoes, and blood oranges.
Safe Foods	Organic foods and foods free from pollution and pesticides are considered safe.
Highly Creative Presentations	Plate presentations are increasingly important. We eat with our eyes before anything hits our taste buds.
Excellent Service	Food served promptly (while still hot) and friendly, courteous service are important considerations in the enjoyment of a meal.