1. Products Needed (Materials with a red font are food products)
- 38 Round Tables
- 3 Large Rectangular Tables
- 304 Chairs
- 320 Napkins
- 5 Tables to prepare entrée and desserts
- 320 Forks, Knifes, Spoons, and Salad Forks
- 350 Plates, Bowls, Dessert Plates, Glasses
- 3 Generators
- 3 Large Buckets – (one bucket includes a heater) (for cleaning plates)
- 1 large mule full of water (enough water for washing and drinking)
- 40 Round Table Clothes
- 5 Rectangular Table Clothes
- 76 Salt and Pepper Shakers
- 114 Salad Dressing Holders
- 5 Bottles of Hand Sanitizer
- Sanitation Cleaner for one of the buckets
- Soap for one of the buckets
- 50 Towels (for cleaning appliances)
- 50 Plastics Cups and Plastics Plates (for students)
- 6 Portable restrooms
- 1 Large Pack of Paper Napkins
- 1 Large Package of Multiple Plastic Utensils (for students)
- 2 Large Baskets for Bread
- 16 pitchers for tea and water
- 8 yeti ice chests (these coolers are known to hold ice for long period of times; they will especially hold ice for the time period to travel to the hotel)
- 100 pounds of ice (1 yeti cooler will be filled with ice for the drinks)
- 45 vases for table arrangements
- 45 fresh Swietenia Mahagoni Flowers (Dominican Republic Flower)
- 3 big vases for flower arrangement on buffet tables
- Greenery for the big vases on buffet table
- 3 Large Propane Gas Grill
- Propane Gas for the Grill
- Spatulas and other tools for cooking
- 8 Serving/Warming Trays for the Buffet
- 4 Bowls Stanley Steel Bowls included with Fork
- 15 tongs (10 for the serving Trays and 2 for Bread)
- 350 Barbecue Marinated Chicken Breasts Will be prepared on Grill 1)
- 100 pounds of a Medley of Vegetables (will be prepared on Grill 2)
- 400 Rolls
- 310 little packs of butter
- 150 pounds of potatoes (will be prepared on Grill 3)
- 1 Large Container of seasoning for Potatoes and Vegetables
- 50 Pounds of Bacon and Cheese (for the potatoes)
- 30 heads of Lettuces, 30 Tomatoes, 30 Cucumbers
- 3 Gallons of Italian, Ranch, and Blue Cheese Dressing
- 20 Pre-sliced Cheesecakes ( 8 slices per Cheesecakes)
- Food for Students: o Breakfast: 80 Packaged Muffins, Orange Juice, Medley of Fruit o Lunch: Hamburgers, Hotdogs, Cheese, Ketchup, Mustard, Potato Chips o Drinks: Soft Drinks, and water out of mule if preferred by student

2. Transportation of Products and Workers
- Bus 1 (Refrigerated): o Chicken Breasts o Medley of Vegetables o Rolls o Packs of Butters o Potatoes o Seasoning o Bacon and Cheese for Potatoes o Lettuce, Tomatoes, and Cucumbers o Ranch, Italian, Cheese, Dressing o Cheesecakes o Yeti Coolers filled with ice o ALL food for the students o Flowers and Greenery
- Bus 2: o Round tables o Rectangular tables o Chairs o Table Clothes o Towels
- Bus 3: o Napkins o Forks, Spoons, Knifes o Platters, Salad Bowls, Dessert Plates, Glasses o Pitchers o 3 Large Buckets o Mule of Water is connected to this bus o Vases for Flower Arrangements o Plastic Utensils for Students

- Bus 4: o Generators o Buffet Appliances
 Warming/Serving Trays
 Bread Baskets
 Tongs
 Bowls and Forks
- Bus 5: o 3 Large Propane Grills o Propane for the Grills o Cooking Tools o Portable Restrooms
- Bus 6: (Tour Bus—transportation for the students)
3. Menu: Buffet Style
- Appetizer: o Salad. The salad will already be preset before the guest will be there. There will be an option of three salad dressings: Italian, Ranch, and Blue Cheese. The salad dressing will also be preset.
- Entrée: o Barbecue Marinated Chicken. This chicken will be marinated the night before, and then will be cooked on the grill. o Potatoes. We will have cut up grilled potatoes. They will have seasoning on these. The guest can also add bacon and cheese on their potatoes if preferred. o Medley of Vegetables. There will be a mixture of vegetables; these vegetables will also be very seasoned. o Rolls. There will be fresh rolls on the buffet, and butter is also on the buffet for guest.
- Dessert: o Cheesecake. The cheesecake will be cooked the day before, and then placed on the refrigerated bus. The cheesecake will also be precut, so it will be easy to place on plate.
4. Time Schedule: (Day 1 is the day before the meal, Day 2 is service Day)
- Day 1: o 12:00 p.m.- Start making the cheesecakes for dessert o 12:30 p.m.- Clean the chicken and marinate the chicken then put in proper storage o 1:00 p.m.- Wash and cut vegetables; cut potatoes and then put these in proper storage o 1:30 p.m.- Start making Tea for the lunch o 2:00 p.m.- Load the tables, chairs, plates, towels, table clothes in Bus 2 o 3:00 p.m.- Load everything needed in Bus 3 o 3:30 p.m.- Load everything Bus 4 o 4:00 p.m.- Load everything in Bus 5 o 4:30 p.m.- Start cutting all the flowers for the round tables and water them—do not put flowers in vases o 5:00 p.m. - Cut the greenery needed for the large flower arrangements, then go ahead and make these arrangements. o 6:00 p.m.- Take one hour break for dinner; I bought everyone pizzas and provided drinks for all students o 7:00 p.m. – Cut up the lettuce, cucumbers, and tomatoes for the salad, mix these items needed, put in storage to keep fresh o 8:00 p.m.- Check on the cheesecakes and the chicken o 8:30 p.m.- Put the marinated chicken in correct storage o 9:00 p.m.- Pre-slice the cheesecake, so it will be easy to serve o 10:00 p.m.- Load the Yeti coolers with ice (make sure the top of the coolers on tight, so ice will not melt) o 10:15 p.m.- Hook up the water mule to Bus 3 o 10:30 p.m.- Load everything needed into Bus 1 (refrigerator Bus) o 11:00 p.m. - Lights out! Everyone needs to rest up, because we plan on leaving to go to the field at 2:45
- Day 2 o 2:00 a.m.- Make sure all the students are up; provide students with a breakfast bar and a orange juice box o 2:15 a.m.- Make sure students are dressed in working clothes and brought their uniform to work o 2:45 a.m. - Leave the hotel, and head to the field. This will be a 3 hour drive. o 5:45 a.m. - Arrived at the field. The people who are responsible for setting up the chairs and tables need to start doing so. There are 25 people in charge of setting up tables and portable restrooms. o 6:00 a.m. – Set up the generators, and the 3 large buckets. The 4 people in charge of cleaning and drying the plates and silverware start doing so. o 6:15 a.m. – The people in charge of cooking needs to set up the grills and propane grills. There will be 6 people cooking. o 7:00 a.m. – 8 people should be in charge of setting up the buffet line. Make sure everything works. Set up the table clothes on these tables, and the bowls. o 7:30 a.m. – The tables should be set up by now. Make sure all tables have one vase on each table (do not put flower in yet). Each table has a table cloth and each table has 8 napkins. Make sure all tables have 2 pairs of salt and pepper shakers. o 8:00 a.m. – Make sure all the plates are clean. Put all the table clothes on. Place the salad plates and salad forks on table because the salad will be already on the table. Put the dining plates on the buffet and silverware. Put one flower in each vase. o 8:30 a.m. - Everyone can take a break and eat breakfast. I provided everyone with the muffins and orange juice. o 9:30 a.m. – Everyone needs to get changed in proper attire and then everyone needs to get back to work. Crank up the grill to make sure it starts warming up. o 10:00 a.m. – Go ahead and preheat the serving trays on the buffet line. Put glasses out on all tables as well. Put the greenery arrangements on the buffet tables. o 10:30 a.m. – Have 6 people in charge of cooking all the food. Two people for the chicken, two people for the potatoes, and two people for the vegetables. Begin Cooking o 11:00 a.m. – Have some people fill up the salad dressing holders with all three dressing. Have the same people go around people each type of dressing on each table. While these people are doing this, have 10 people go around each table and put the salad on each on plate at each table. o 11:30 a.m. - Put the first batch of food in the buffet line. Also, put the bread in the bread baskets. Put the butter in a bowl, and put the cheese and bacon in a bowl for the potatoes. The cookers need to start cooking the second batch of food. Place all cheesecakes on a plate, so they are ready to be served. o 11:45 a.m. – Have the servers go around the tables filling all the glasses up with ice. o 12:00 p.m. – The president arrives, and gives the blessing. Have the drink servers go around asking people if they want tea or water. Let everyone eat their salads. o 12:15 p.m. – Let the bus boys go around collecting all the salad plates. Then, have one person go around letting everyone know which table should go to the buffet line. Let two tables go at a time. The President’s table MUST go first. o 12:20 p.m. - Reload the serving trays on the buffet line with fresh food. o 12:25 p.m. – Have all the drink servers go around one more time. o 12:30 p.m. – Six dessert servers go around with the cheesecake. o 12:35 p.m. – Have two people go around seeing if anyone needs anything else. o 12:45 p.m. – Bus boys go around once again to pick up certain dirty dishes. o 12: 50 p.m. – Drink Servers go around once again o 1: 00 p.m. – Bus boys go around once more. o 1:30 p.m. – Cookers start cooking hot dogs and hamburgers for all the students o 2: 00 p.m. – Students eat and relax for a little bit. o 3: 00 p.m. – Clean up all the mess and then load up everything.
5. Student Jobs:
- 6 cooks
- 10 bus boys
- 5 drink servers
- 10 dessert preparers and servers
- 4 people to reload the buffet line
- 2 people in charge for making sure the tables go in correct order. These two people especially need to make sure the President goes first. These people also need to go around afterwards making sure everyone has everything they want.
- 3 miscellaneous people filling in for people who need the most help.