KOLEJ PENGURUSAN PERNIAGAAN KOTARAYA (CITY COLLEGE OF BUSINESS MANAGEMENT)

Subject:
Hospitality Project Themed Event (HOT 2345)

Topic:
Eve for Chinese New Year Dinner Celebration

Prepared for:
En Fairoz Azli bin Abdul Hamid En Mohd Noor Hisham bin Mohd Ali

Prepared by:
Yogananthan A/L Wayravan Nur Fazmira bt Kamal Nur Syaheila Amiza bt Azmi Nurul Ain bt Ahmad Muhammad Azizan bin Hasimi Mohd Ridhwan bin Sairan (DHM001) (DHM017) (DHM013) (DHM 004) (DHM018) (DHM023) 1

Table of content NO. TITLE 1.0 SELECTION OF THEME CONCEPT 1.1 summary 1.2 objective 2.0 FEASIBILITY STUDY 2.1 history 2.2 theme explanations 3.0 JOB FUNCTION 3.1 individual 3.2 responsibility 3.3 job specification 4.0 BUDGETING FOR EVENT 4.1 overall budget 4.2 departmental budget 4.3 emergency budget 5.0 F&B PREPARATION 5.1 setup and layout 5.2 equipment and tools 5.3 manning 6.0 MENU PROPOSAL 6.1 approved by Executive Chef 6.2 layout 6.3 preparation 6.4 presentation 7.0 F&B COSTING 7.1 by item 7.2 by menu 7.3 by event MARKETING PLAN 8.1 SWOT analysis 8.2 target market 8.3 segmentation MODE OF SELLING 9.1 cash 9.2 credit card 9.3 individual 9.4 grouping ADVERTISING & PROMOTION 10.1 channel of advertising 10.2 promotional kit 10.3 A&P costing MARKS 4 5 6-7 8 9 10 11-15 16-18 19 20 21 22-23 24 25 26 Refer page 37 27-36 37-39 40 41 42 43 44 45 45 46 46 47 47 48 48-49 50 51

8.0

9.0

10.0

10.4 A&P duration 11.0 EVENT DECORATION 11.1 item selected 11.2 cost of item selected PRESENTATION OF PROPOSED CONCEPT 12.1 event itinerary 12.2 event opening 12.3 event closing PRESENTATION OF EVENT PORTFOLIO 13.1 customers feedback 13.2 overall expenditure report 13.3 sales report (budget & actual) 13.4 market analysis (by questionnaire) 13.5 comment (from panel & customer) Appendix

51

52 52

12.0

53 54 54 55-60 61 62 63--68

13.0