HMGT 1110 Proposal Project – Part 3: Final Proposal

HMGT 1110 Proposal Project – Part 3: Final Proposal (10 marks)

This written submission will combine past elements with a few new ones and add persuasive images and descriptive copy to really “sell” your proposal to the client. At minimum, your submission must include:

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Title page with the assignment title, your full names, your student #s, class code, instructor’s name, and the due date
A 1-page introduction to your project team & purpose, the client’s needs and your event concept
A 1-page food menu formatted to suit your event. Ensure the menu has section titles for 3 courses, menu item titles and menu item descriptions. Use a mix of factual and sensory techniques.
A 1-page beverage menu that lists and describes (factual and sensory) 3 alcoholic or non-alcoholic drinks that uniquely suit your meal (wine, mocktails, tea, scotch, etc.). Beverages such as soft drinks, water and basic coffee will be available at every event & don’t count towards the 3 specialty beverages.
A 4-5 page description of your event that:
- Shares the overall ‘theme’ for the event
- Explains how the food, food service style, beverages, room layout, tablescape & general décor contribute to your theme
- Describes how you have planned to accommodate special diets/allergies.
- Outlines the event’s sequence and timing
- Helps others visualize the event with your words and pictures
A 1-page map that lays out your event space including the guest entry, tables, chairs, server stations, walkways, where to access food, washrooms, and anything else you feel is important (neatly hand drawn or made on the computer)
A 1-page map of your tablescape (neatly hand drawn, computer made or a photo)
A 1-page summary of the major costs your event will have (decor, food, beverages, staffing based on food service style, etc). You must qualify the costs as high, moderate, or low with attached explanations (specific #s not required).
A conclusion that summarizes your event, how it serves the client’s needs, and persuasively states what makes it the best option for the client (unique)
A reference page & appendices as needed

APA formatting not required. Write as consultants with the reader as the client.

Remember, while you do not need use APA formatting, you should still cite and reference as needed.

Proposal Project Assessment Framework

0-incomplete / 2-poor / 4-fair/ 6-good / 8-excellent (x2 for larger or more important sections)

Project has an effective basic framework: ¨ A title page with all required elements ¨ An intro to your team, your purpose, the client’s needs, and the concept ¨ A conclusion that summarizes your event and persuasively states what makes it the best option for the client (based on their stated needs) ¨ A citations, a reference page and appendices as needed	/8
Project is presented professionally & as a consultant ¨ Grammar and spelling correct throughout ¨ Formatted to be easy to read and visually appealing ¨ Is both factually and persuasively written ¨ Is written from the perspective of a consulting firm to a client	/8
Food & beverage items complement each other & help sell the event ¨ 3 food courses suited to your theme ¨ F&B items selected pair well together and suit theme ¨ F&B selections accommodate major special diets trends/allergies ¨ An appropriate plan for managing dietary trends & allergies is shared ¨ F&B menus have section headers, item titles and effective descriptors (factual & sensory) ¨ F&B menus are attractively formatted and suit your theme	/16
Event description uses class theory and helps sell the event ¨ Explains how the food, food service style, beverages, room layout, tablescape and general decor tie into your theme ¨ Pictures effectively relay key information to client about the theme ¨ Outlines the event’s sequence and timing	/16
Layouts demonstrate functionality and make use of class theory ¨ 1-page room layout including event entry, tables, chairs, server stations, walkways, where to access food, washrooms, staging, etc.(hand drawn or computer made) ¨ 1-page tablescape layout that shows decorative & functional elements (draw, computer or pic) ¨ Maps show awareness of appropriate mis-en-place & service pathways	/16
Demonstrate awareness of costs ¨ Major event costs are acknowledged (food, beverages, staffing, decor, etc.) ¨ Costs as quantified as high, moderate, or low with explanations	/8
TOTAL	/72
OUT OF 10	/10