The fundraising event was organized at a local high school to generate money for the athletic department to address the needs of underserved children. The places for distributing meals were the school kitchen, cafeteria, and concession stand with the menu developed based on the combination of commissary and conventional foodservice (Gregoire, 2017). The range of foods to serve included pancakes, avocado toasts with bacon and cheese, and vegetarian options; the beverages were coffee, tea, and orange juice. The customers were parents, teachers, and the invited families, and the selected meals contained the products commonly consumed by them. High school premises allow production, hot holding, meal assembly, and quick service to the fundraiser event participants.
The conventional foodservice was appropriate for the fundraising event as most positions served at the school’s cafeteria and concession required direct distribution after the production. Furthermore, meals contained a combination of products purchased at various stages of preparation and required diverse assembling approaches (Gregoire, 2017). School kitchen equipment includes sufficient tools and resources to make the pancakes and toasts and provide participants with fresh hot food. The event is related to the athletic department and raising money for underserved children; thus, other foodservice types, such as the ready prepared one, are unsuitable based on the proceeded foods.
The conventional foodservice was combined with the commissary one as the menu items, such as avocado toasts, included the ingredients assembling, which did not require processing. The cafeteria provided sufficient space to hold the products in the conditions ready to prepare and serve at any time. The selected approach is convenient for a school, as the kitchen and related premises can be the commissaries, and the employees or volunteers can prepare the chosen range of meals in a bulk manner (Gregoire, 2017). Combining the two foodservice types allowed the organizers to avoid underdelivering the volume of catered foods and provide the participants with freshly assembled items, addressing the event’s purpose.
Safety, Sanitation, and Maintenance
Addressing safety and sanitation at public events as schools is crucial, and all premises involved have been provided with sufficient resources for maintaining them at the appropriate level. Indeed, risk management, protection of guests, volunteers, and employees were considered to eliminate the possible hazards (Gregoire, 2017). Safety and sanitation for foodservice required decreasing the chances of personnel’s injuries. As the event was hosted at school, and the preparation occurred at its premises, the food has been delivered, stored, and prepared according to the Food Code. The meal recipes were standardized and adjusted to cook at the selected facility to avoid contamination or bacteria development.
Customers’ safety was addressed through educating the involved personnel on how to react and operate in emergencies and making the first aid kits available. Another crucial aspect of organizing the fundraising event at a municipal facility today is the demand for following the COVID-19 related precautions. The prevention of infection spread included providing personal protective equipment – masks and gloves, for everyone involved in food preparation and serving (Gregoire, 2017). The guests’ safety and sanitation measures contained the request to keep the distance and the split serving arranged in the cafeteria.
The event’s agenda allowed inviting families, teachers, and government representatives to receive their meals in the cafeteria separately. The tables served considering the distancing measures; groups of up to 25 people were invited to sit and use the dishes. One sanitizer per every three people was provided in the cafeteria, and all employees and volunteers wore masks and gloves while serving. The concession stands were designed to operate in the “grab and go” manner to avoid crowding (Gregoire, 2017). If there were no guests in the area, the foods were covered with paper to prevent any virus-related contamination
Labor and Designations
Fundraising event for the athletic department addressing the needs of underserved children was organized and run by the volunteers and the school’s committee of parents. Consequently, no specific labor contracts have been signed, yet the general conditions, such as the working hours limit, training for particular activities, and safety education, have been followed (Gregoire, 2017). Foodservice providence also involved the school’s kitchen employees who participated by their initiative. The event included more than 100 guests, and addressing the COVID-19 safety and prevention measures was crucial. All volunteers and parents were required to be vaccinated to join the team, and everyone got through testing not earlier than 72 hours before entering the school. Although no strict designation was utilized, the leadership division was organized to identify the responsible individuals at each segment of work. The team of assistants to involve if the core participants would be unable to work has also been formatted and trained, yet they have not been in use.
Labor responsibilities were addressed by the event administration, including the head of the athletic department and the school’s director. They assigned the team for the proper operations control, and the school’s kitchen supervisor managed the foodservice division. Consequently, the volunteers received adequate food serving and preparation training and were educated about the foundational safety measures. The parents performed products transportation, the school’s canteen workers were involved in the meals assembly, and volunteers served at the cafeteria and concessions (Gregoire, 2017). The event took three days of preparation and running, making each team member work for 12-16 hours, no more than 8 hours a day, excluding the training. They also received lunches and insurance to get medical aid in the case of an emergency. These labor conditions are considered appropriate for the adult individuals working on the fundraising project at a municipal facility.
Reference
Gregoire, M.B. (2017). Foodservice organizations: A managerial and systems approach (9th ed.). Pearson.