Scenario

This scenario relates to customer functions. It comprises of 2 parts.

Part 1 - You are to draft a function agreement for the function customers to sign on acceptance. Your agreement should allow for and set out:
• Customer details
• Agreement details including expected services to be provided, price and payment options
• Terms and conditions of the agreement including performance indicators
Once you have completed your draft, you are to meet with your assessor (who will role-play your supervisor) to gain feedback. Explain your thought process and what you are trying to achieve, listen to what your colleague has to say, and modify it as appropriate. You must obtain approval from your supervisor to use this contract, along with your minimum and maximum prices before starting Part 2

Part 2 - This component requires you to meet with a customer and negotiate a group booking. It is important that you are prepared before your meeting, so you should
• Know your products
• Know your prices and associated costs
• Know your availability
• Have all paperwork prepared, ready to be completed on agreement

Once you have negotiated the booking details you are agree and sign off on the agreement with the customer.

Assessment 1 evidence summary: You are to:
• Submit your draft function agreement
Costs / Overheads
Breakfasts retail at $20 - $25 per head
La-carte-menu prices range as follows.
• Entrees $8 - $16
• Mains $18- $38
• Desserts $12 - $24
Set menus details
• $77 per head - Shared entree platter, Mains and Sides, Dessert or Cheese Platter, Tea or Coffee
• $88 per head - Individual entrees, Mains Ninth 2 sides, Dessert or Cheese Platter, Tea or Coffee
• $99 per head - Shared entree tasting platter with full entree range, Shared meat platter with at least 300 gm pp, Dessert tasting plate with 3 different desserts, Tea or Coffee

Set menu conditions
• Minimum 4 persons required per set menus option. Each person in the party must order the same set menu (i e. - no a-la-carte / set menu option within the group)
Vegetarian versions of set menus are available at the same costs as Non-vegetarian set menus
• Children aged 12 and are priced at 50% of set menu price
Profit margin - minimum of 10%. Example mark-up for a dish that sells for $36 is as follows
• Ingredients $10 (28%) • GST $3.28 (9.1%)
• Overheads / expenses $4.79 (13.3%) • Rent $2.23 (7.8%)
• Labour $12.27 (35.2%) • Profit $3.60 (10%)
Minimum function booking requirements (full restaurant)
• Monday - Thursday (70% of average seating capacity)
• Friday - Sunday (90% of average seating capacity)

Discuss your agreement with your assessor (role-playing supervisor) and gain approval for use Negotiate an agreement with your customer.

Submit your final function agreement, completed and signed oil by customer

Dinner Booking for the 2 months are as follows

Note It is currently Monday - week 1

RES = Reservation

RESx4 - 1 table reserved/party of 4