1. 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

2. 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

3. 2. Financials

4. 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. 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: $ versus Actual: $610.80

6. 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: $ versus Actual: $933.72

7. 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: $ versus Actual: $

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

9. 8. Kitchen Production Analysis

10. 9. Staff Info & Training: Reception
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

11. 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

12. 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

13. 10. Employees Review for Michael Russo
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Review for Lauren Stearns
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14. 10. Employees

15. 10. Employees

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

18. 12. Dining Centerpiece

19. 13. Dining Table Set-up

20. 14. Registration Check In

21. 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

22. 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

23. 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

24. 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.

25. 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

26. 19. Post Event Photos
80 post event photos were posted on March 17, 2015

27. 20. BOH Flipcharts

28. 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.

29. 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

30. 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

31. 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

32. 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

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

34. Courtney Schultz 3 Gay Lynn Dr. Poquoson, VA 23662
Patience
Passion
Teamwork
Communication
Hardwork

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

36. Julie Lapointe 8018 Springfield Village Drive, Springfield, VA 22152
(703)
Commitment
Communication
Management
Trust
Hardwork

37. Hannah Skedsvold 308 Sheridan Ave Winchester VA 22601
(540)
Communication
Leadership
Time Management
Passion
Trust

38. Kim Sabol 2938 Fox Tail Court, Woodbridge, VA 22192
Communication
Self-confidence
Leadership
Trust in staff/supervisors/managers
Flexibility