Catering and the Event Plan Case Study

EVNT 2020: Catering and the Event Plan Case Study Case Study Richard Mitrovich is the director of catering and convention services for the Manchester Grand Hyatt in San Diego, CA. In 2012, Mitrovich and his staff planned and executed an opening reception for the Professional Convention Management Association (PCMA). PCMA is a leading organization for meeting and event professionals. Click on this link for more information about PCMA http://www.pcma.org/about-pcma#.V2ln0StKbXg At the event, the food themes were varied and made use of many different function rooms at San Diego’s largest convention hotel. Mitrovich and his chefs focused on California casual cuisine to make the dining experience easy, simple, fun and memorable for these very critical event planners. Even the drink areas served as an example of both form and function in the culinary area. Bartenders doubled as jugglers, and electronic harpists performed within the drink areas. The Manchester Grand Hyatt San Diego also serves as a major off-premise caterer in the San Diego area. Questions 1. How would you design the food and beverage service for a group of 5,000 convention planners (who are food and convention experts) to ensure that they will have both an efficient and memorable experience? 2. What theme or themes would you select for this type of event? 3. How would your monitor the food and beverage service for this event and mitigate any problems with long lines so that the guests’ final experience is not negatively affected? JWU1001 College of Online Education Johnson & Wales University