This paper looks at the planning of a Chinese function as part of a university assignment. It summarises the whole function
from pre-planning, organization until the end production, taking into consideration
marketing and finances as well as the catering. It examines how the students demonstrated that they can employ supervisory skills through the planning, organization and production of a function,through the use of practical and technical skills and by the interpretation of the Food and Beverage Control Cycle through the application of the principles and
procedures to a practical situation. Outline Introduction Pre-Planning Approach to Setting Objectives Strategy for Achieving Objectives Analysis of: Marketing Considerations Financial Considerations Catering Considerations Evaluate Function Failures and Overcome Difficulties Conclusion Bibliography Appendix 1 Pre-Planning Function Menu Appendix 2 "Taste Chinese Food, Taste Chinese Culture" Function Menu Appendix 3 Handling Complaints Appendix 4 Blueprinting of the Function. Appendix 5 Service Procedures Appendix 6 The Failures of Each Co-Ordinator