Operational and Financial Analysis Georgia on My Mind Operational and Financial Analysis Reception Managers: Katie Hyland Courtney Schultz Dining Managers: Julie Lapointe Madison Ficara BOH Managers: Hannah Skedsvold Kim Sabol

1. Executive Summary http://sites.jmu.edu/harrisonfa14/ Mission Statement: Our mission is to transport our guests down to Savannah, Georgia with over the top designs, a decadent menu, and southern hospitality. Vision Statement: To execute a successful and exceptional event for our guests. Revenue equaled our expenses Total Staff: 62 Overall we reached our vision and mission statements with our event Georgia on My Mind

2. Financials

3. Profit & Loss Statement Revenue $4,165.00 Invitations ($0.00) Linen ($244.90) Décor Reception ($367.38) Décor Dining ($441.15) Entertainment ($290.00) Take Aways/Gifts ($35.00) Rental Reception ($32.28) Food Expense ($1,330.27) Beverage Expense ($48.16) Employee Meal ($138.55) Manager's Meal ($105.00) Other Supplies ($346.91) SPEV ($554.19) Total Expenses ($3,933.79) Team Reimbursement ($231.21) Profit/Loss $0.00

5. Budgeted vs. Actual: Reception Reception Money Wasted: Gossamer Tree paper Insulin board glue Plank wood We would have planned measurements and time better on set up so some items weren't wasted There were a few items (tree tunnel, window chains) that weren't originally budgeted Budgeted: $683.30 versus Actual: $610.80

5. Budgeted vs. Actual: Dining Dining Money Wasted Gossamer (we never actually overbought, we over estimated how much we should get but realized this before purchasing) We never accounted for Lattice, but ended up getting some the day of set up We over budgeted on many items, so we had leftover money to spend on extra decor Nothing went to waste and items we paid for were used in the dining room Budgeted: $933.72 versus Actual: $933.72

5. Budgeted vs. Actual: BOH Heart of House Money Wasted: Spring Mix Salad Overproduced Hors d’oeuvres We would plan our numbers for production better We would want to have been warned about extra FOH money available Budgeted: $1431.75 versus Actual: $1579.61

6. Staff Feedback Pros Day went smoothly Said Management team had great energy, approachable, & willing to help Cons Breakfast

8. Kitchen Production Analysis

9. Staff Info & Training: Reception http://sites.jmu.edu/harrisonfa14/staff-training/ Registration Set up table properly Go over how guests find names Train on how to push guests down the reception area Coat Check Go over process Practice as if Managers are the guest Servers Go over food/drink and ingredients Quiz them on ingredients and dietary restrictions Train Action Station Train Drink Station Train Servers, Passers, and Bussers Attire Comfortable clothes for set up White button down, black slacks, and black shoes for event

9. Staff Info & Training: Dining Show staff courses and ingredients Go over staffing assignments Go over Modified Gold Plate serving style Practice serving guests and walk through of entering and leaving the dining room Attire Comfortable clothes for set up White button down, black slacks, and black shoes for event

9. Staff Info & Training: BOH Walk through tour of the building and the walk-ins Briefed on what appliances to use and how to clean them afterwards Go over food safety Review menu Split into teams of two and begin tasks Attire: Comfortable shoes Jeans and chef jacket

10. Employees Review for Michael Russo https://www.linkedin.com/profile/view?id=229182690&authType=NAME_SEARCH&authToken=TX1q&l ocale=en_US&trk=tyah&trkInfo=clickedVertical%3Amynetwork%2Cidx%3A2-1- 2%2CtarId%3A1427066111853%2Ctas%3Amic Review for Lauren Stearns https://www.linkedin.com/profile/view?id=288146992&authType=NAME_SEARCH&authToken=k_nz&lo cale=en_US&trk=tyah&trkInfo=clickedVertical%3Amynetwork%2Cidx%3A1-1- 1%2CtarId%3A1427146065605%2Ctas%3Alau

10. Employees

10. Employees

11. Serving Sizes http://sites.jmu.edu/harrisonfa14/recipes/

12. Dining Centerpiece

13. Dining Table Set-up

14. Registration Check In

15. Reception Training Created notecards with tasks for each position Handed out note cards to specific people for set up Went to each work station and went over the position with each staff member Went over positions for once event started Helped staff set up and help them with questions Training went well If to redo we would have trained our passers, bussers, action station, and drink station all together before the dining staff was trained

15. Dining Room Training Created Training PowerPoint and began training at 11:00am BOH brought down food items Divided serving teams and established head server Notified about dietary restrictions Taught Service style Practiced service style then practice entering dining room and serving tables Training went well If to redo we would have staff in their serving teams prior to beginning training

16. Service Style Modified Gold Plate serving style Lower with the left, step to the left, switch hands and then lower with the left again This style worked best with our event We wanted to incorporate a restaurant feel Most staff familiar with this Issue was which utensil to use for the grit cake

17. Coffee Service Execution: The head server goes out with a carafe of regular. Second server goes out with a carafe of decaf. Third server brings out creamer and places one on each table. Training: The three servers need to follow the service directions and make sure they know their role. The group of three goes out and goes to their first table. The first two servers ask if anyone would like regular or decaf while the third person places the creamer down. If they say yes, the server must go to that person, pick up the cup and serve the coffee away from them. Then place it back on the coffee saucer. Repeat at all three tables. If you run out of coffee return to satellite and refill the coffee carafes.

18. Entertainment Max Barrett and the Three String quartet performed in the Festival’s Highlands ballroom from 1:00pm until 3:00pm. Instruments played were the saxophone, piano, and bass The saxophone player played throughout the reception time (12:45pm-1:30pm). Key contact is Max Barrett

19. Post Event Photos http://sites.jmu.edu/harrisonfa14/post-event-photos/ 80 post event photos were posted on March 17, 2015

20. BOH Flipcharts

21. Proposed Dining Timeline 1:30 PM: Guests arrive into the Dining Room, “The Peach Tree Bistro” 1:40 PM: Head servers introduce themselves to each of the tables, welcome guests to Savannah, Georgia, and ask if anyone has any special requests/dietary needs. Guests begin to snack on biscuits. 1:45 PM: Appetizer (Shrimp and Grits) is served 1:53 PM: Appetizer is cleared 1:57 PM: Salad is served 2:05 PM: Salad is cleared 2:09 PM: Entrée (Steak, potatoes and green beans) is served 2:23 PM: Entrée is cleared 2:27 PM: Dessert (Peach Cobbler with Blueberry Compote, Bourbon Whipped Cream, and Caramel) is served 2:31 PM: Coffee is served 2:36-2:41 PM: Supervisory Team Member introduces Management Team 2:42-2:50 PM: Management speeches 2:53 PM: Supervisory Team Member thanks everyone for coming and welcomes them to find a take away in the reception area upon finishing their dessert and coffee. 3:00 PM: The guests will receive their take away gifts and all staff will be there to say goodbye and thank the guests for coming.

21. Actual Dining Timeline During the event this piece of paper was lost, but we were very close to our times Only 2 minutes late on entrée 1 minute late on dessert

22. Reception Clean Up http://sites. jmu Reception only staff will be responsible for moving pipe and drape to block off the Festival hallway Pipe and drape will be place right beyond the Women’s bathroom. Set up Take Away table Reception only staff can start to break down everything in the hallway Anything on the walls can be taken down and thrown away All other items can be folded and/or put away in their designated areas in the conference room. After everything is put away, staff can move the furniture back and then go help dining tear things down. Once the meal is over, all reception staff are responsible for clearing all linens, folding up tables and taking apart pipe and drape. Vacuum

22. Dining Clean Up Tables/Chairs will be put away in closet behind Ballroom What to put into the HM closet: O-ring Centerpieces: All glass containers must be placed in the bin labeled “CENTERPIECES” in the Conference room. Moss can be thrown away Candles and candle votives placed in candle box in Conference room Linens: All round table cloths and napkins must be folded and placed in the box labeled “LINENS” All ARAMARK linens must be placed in the box labeled “ARAMARK” Vacuum

22. BOH Clean Up Dispose of left over food/beverage (once counted for production sheet, left over food may be given to staff to eat , any leftovers put in walk in or thrown out Make sure that all dishes are put on carts and taken to the dish room Sanitize all surfaces Sweep and mop kitchen floor Break down satellite kitchen Rinse and sanitize all AV units and return them to SPEV kitchen. Clean out SPEV utilities that were used (ex: big stoves) Empty all trash cans and bring trash out to dumpsters. Do not forget to put trash bags in trash cans. Make sure all employees are signed out with a supervisor

Katie Hyland 44 Shebar Dr. Islip, NY 11751 kthyland18@gmail.com (631) 873-9078 Patience Time Management Trust Communication Leadership

Courtney Schultz 3 Gay Lynn Dr. Poquoson, VA 23662 courtttt03@gmail.com 757-810-3818 Patience Passion Teamwork Communication Hardwork

Madison Ficara 2756 Martin Avenue, Bellmore, NY 11710 516-205-5446 mficara21@optonline.net Confiding in others Patience Trustworthy Teamwork Communication

Julie Lapointe 8018 Springfield Village Drive, Springfield, VA 22152 julieelapointe@gmail.com (703)9738872 Commitment Communication Management Trust Hardwork

Hannah Skedsvold 308 Sheridan Ave Winchester VA 22601 skedsvha@gmail.com (540)9312990 Communication Leadership Time Management Passion Trust

Kim Sabol 2938 Fox Tail Court, Woodbridge, VA 22192 tacoduckie09@gmail.com 703-994-2367 Communication Self-confidence Leadership Trust in staff/supervisors/managers Flexibility