Review the survey results and the food and drink options

Assignment Help Business Law and Ethics

Reference no: EM133613135

Project 1: Venue

*Decide whether to hold the event at Snooze Lodge hotel restaurant or an off-site venue. The goal is to find a venue that meets the requirements of cost, amenities, and proximity to the hotel:

Person A: -To research off-site venue options. This includes finding out the cost of hiring the venue, the amenities provided, and the distance from Snooze Lodge hotel.
Person B: -To research holding the event at the hotel restaurant. This includes finding out the cost of hiring the space, any amenities provided, and any potential discounts for holding the event in-house.
-Review the information provided by Person A and B, and compare the pros and cons of each option.
-Provide feedback to Persons A and B on their performance and the results of their research.

-Project 2: Food and drinks:
Person A: to conduct surveys with staff on their food preferences and any dietary restrictions.
Person B: to research food and drink options based on the chosen venue from Project 1. This includes finding out the cost per person and any package deals available.
Review the survey results and the food and drink options, and make a decision on the type of food to be served at the party.
Provide feedback to Person A and B on their performance and the results of their research.

Project 3: Decorations:
Person A : to research options for balloons, including cost, colors, and sizes available.
Person B : to research options for streamers, including cost, colors, and lengths available.
Research options for party hats, including cost, colors, and sizes available.
Review the decoration options, and choose the two best options that fit within the budget.
Determine when and where to purchase the decorations.
Offer a reward to the person who finds the best decorations at the lowest cost.

Conclusion:
Objective: Provide feedback on the team's performance and communication during the project, and identify areas for improvement.
Consider points such as the allocation of work, the effectiveness of communication within the team and with other teams or within the organization, and any efficiencies or deficiencies in workplace practices.

Reference no: EM133613135

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