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The case study outlines challenges faced by Elegant Eats Catering while preparing for 'The Garden Gala,' including staffing shortages, weather concerns, equipment failure, last-minute menu changes, bar service restrictions, and eco-friendly demands. Proposed solutions involve flexibility in staffing, risk management for weather, quick problem-solving for equipment issues, adaptability for menu modifications, compliance with bar restrictions, and sustainability in tableware choices. Each solution aims to ensure event success, client satisfaction, and the company's reputation.

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Ashley Dela Peña
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5 views

case analysis

The case study outlines challenges faced by Elegant Eats Catering while preparing for 'The Garden Gala,' including staffing shortages, weather concerns, equipment failure, last-minute menu changes, bar service restrictions, and eco-friendly demands. Proposed solutions involve flexibility in staffing, risk management for weather, quick problem-solving for equipment issues, adaptability for menu modifications, compliance with bar restrictions, and sustainability in tableware choices. Each solution aims to ensure event success, client satisfaction, and the company's reputation.

Uploaded by

Ashley Dela Peña
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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NAME: Dela Peña, Ashley E.

Course/ Year/ Section: BSHM 1 A Date: February 26, 2025


CATERING MANAGEMENT:
ASSIGNMENT 1. CASE ANALYSIS

Case Study: "The Garden Gala Dilemma"

Background:
Elegant Eats Catering has been hired to cater a high-profile charity gala for 300 guests. The event, "The Garden Gala," is
set to take place in the botanical gardens of a prestigious university. It's scheduled for a Saturday evening in June, from 6
PM to 11 PM. The client has requested a sophisticated menu with locally-sourced ingredients, full bar service, and has
emphasized the importance of the event's eco-friendly theme.

Challenges:

1. Staffing Crisis:
Two days before the event, five key staff members, including the head chef and the bar manager, call in sick with
food poisoning from eating at a local restaurant.
2. Weather Concerns:
The weather forecast suddenly changes, predicting a 70% chance of thunderstorms for the evening of the event.
The garden venue has limited indoor space that can only accommodate 100 guests.
3. Equipment Failure:
On the morning of the event, the catering company discovers that their main refrigeration truck has broken down,
jeopardizing food safety and preparation timelines.
4. Menu Modification:
Just hours before the event, the client informs Elegant Eats that 50 of the guests are strict vegans, a detail they had
overlooked in the initial planning.
5. Bar Service Issue:
Upon arrival at the venue, the team realizes that the university has a policy against serving hard liquor on campus –
a fact that was not communicated earlier. The bar setup and menu were planned with a full liquor selection in mind.
6. Eco-Friendly Demands:
The client expresses last-minute dissatisfaction with the disposable plasticware Elegant Eats had planned to use,
insisting on a more environmentally friendly option to align with the event's theme.

Task:
Analyze this case study and propose solutions to each challenge using relevant principles of catering management. For
each solution, clearly state which management principle(s) you are applying and why. Consider how your solutions will
impact the event's success, client satisfaction, and Elegant Eats' reputation and bottom line.

In your analysis, address the following:

1. How would you handle the staffing crisis?


2. What contingency plans would you implement for the weather concerns?
3. How would you resolve the equipment failure issue?
4. What solutions can you propose for the sudden menu modification requirement?
5. How would you adapt to the bar service restriction?
6. What eco-friendly alternatives can you suggest for the tableware?

Remember to consider principles such as flexibility, division of work, initiative, control, experience-based decision making,
and any others you find relevant. Explain how your solutions balance addressing immediate challenges with maintaining
overall event quality and client satisfaction.

Answers:
1. Handling the Staffing Crisis
Principle Used: Flexibility and Delegation
Two days before the event, five key staff members, including the head chef and bar manager, are unavailable. To
address this, Elegant Eats should immediately contact part-time or on-call staff to replace them. If additional help is
needed, experienced kitchen and bar staff can be temporarily promoted to leadership roles. The event manager
should oversee task distribution to ensure a smooth workflow.
Impact: This ensures that the catering team remains functional, avoiding disruptions to food and drink service.

2. Contingency Plan for Weather Concerns


Principle Used: Risk Management and Preparedness
With a 70% chance of thunderstorms, alternative plans must be in place. Elegant Eats should rent a large event
tent or canopy to shelter guests. Additionally, they should coordinate with the venue to check for extra indoor
spaces. If relocating indoors is not possible, seating and food stations should be arranged under covered areas to
keep guests dry.
Impact: Guests remain comfortable, and the event proceeds smoothly despite weather changes.

3. Resolving the Equipment Failure


Principle Used: Quick Problem-Solving and Experience-Based Decision Making
On the morning of the event, the main refrigeration truck breaks down, putting food safety at risk. To resolve this,
Elegant Eats should quickly rent a refrigerated truck from a local supplier or use on-site refrigeration facilities if
available. If these options are unavailable, smaller coolers with ice packs should be used to keep perishable items
fresh.
Impact: Food remains safe for consumption, preventing health risks and potential complaints.

4. Adapting to the Menu Modification


Principle Used: Adaptability and Client Satisfaction
Just hours before the event, the client informs Elegant Eats that 50 guests require vegan meals. The catering team
should adjust the existing menu by modifying some dishes to be plant-based. Additional vegan-friendly ingredients
can be sourced quickly from local suppliers if necessary. Simple substitutions, such as using dairy-free alternatives
and plant-based proteins, can be implemented.
Impact: Ensuring that all guests have suitable meal options maintains client satisfaction and prevents negative
feedback.
5. Adapting to the Bar Service Restriction
Principle Used: Compliance and Creativity
Upon arrival, the catering team discovers that the university prohibits hard liquor on campus. Since the original bar
setup included a full liquor selection, adjustments are necessary. The bar service should pivot to offering high-
quality mocktails, wine, beer, and non-alcoholic beverages. The bartenders can craft sophisticated alcohol-free
drinks to maintain an upscale experience.
Impact: The event remains compliant with venue regulations while still providing guests with an enjoyable beverage
selection.

6. Providing Eco-Friendly Tableware


Principle Used: Sustainability and Client Satisfaction
The client expresses dissatisfaction with the planned use of disposable plasticware. To align with the event’s eco-
friendly theme, Elegant Eats should switch to biodegradable options such as bamboo, cornstarch-based plates, or
compostable cutlery. If budget permits, renting reusable plates and glasses is an even better alternative.

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