Table of Contents:

1. Introduction

2. Who We Are

3. Anticipation

• Invitation

• Menu

4. Atmosphere

• Room Layouts

• Reception Décor

• Dining Décor

• Table Set up/layout

• Centerpieces

• Service Style

• Production Schedule

5. Activity

• Reception Entertainment

• Dining Entertainment

• Takeaways

6. Budget

Introduction

Stranded is a group of diverse Hospitality Management seniors at James Madison

University. Our mission as a group is to create an event atmosphere that takes our

guests on our themes journey from the second they arrive at the airport and to our event

until they are saved from the uncharted island and depart for home. Our team chose this

theme because we wanted to tell a story with our event. Each event has a theme but in

order to truly create a lasting memory for our guests we felt that a strong storyline would

be key. By creating the idea of stranded our team will take our guests on a journey

through the unknown. Beginning in the John F. Kennedy Airport, our guests will feel as

if they are about to board the vacation of a lifetime, unaware about what will occur next.

When the plane crashes and the guests are stranded on the island with only themselves

and their tribes how will they survive. The key to creating lasting memories taking our

ideas and bringing this idea to life. From the food choices, to the decorations and actives,

we want to ensure our guests have the experience of a lifetime.

"I survived because the fire inside me burned brighter than

the fire around me"

Who We Are

Dalante Jackson

Reception Manager Hometown: Fairfax, VA Interest in Hospitality: Country Club Management Email: jacksodj@dukes.jmu.edu If I was stranded on an island I would bring: My Mom

Meghan Valeriani Website Admin & Dining Manager Hometown: Long Beach Island, NJ Interest in Hospitality: Event Management Email: valerimk@dukes.jmu.edu If I was stranded on an island I would bring: Pasta & Mozzarella

Chelsea Verron Dining Manager Hometown: Long Island, NY Interest in Hospitality: Event Management Email: verronct@dukes.jmu.edu If I was stranded on an island I would bring: My stuffed animal monkey

Hayden Shapiro Back of House Manager Hometown: Freehold, NJ Interest in Hospitality: Food & Beverage Management Email: shapirhm@dukes.jmu.edu If I was stranded on an island I would bring: A raft to get off the island

Eva Filan Dining Manager Hometown: Fairfield, CT Interest in Hospitality: Event Management Email: filaner@dukes.jmu.edu If I was stranded on an island I would bring: My dog

Rachael Brown

Reception Manager Hometown: Fredericksburg, VA Interest in Hospitality: Club Management Email: brownrn@dukes.jmu.edu If I was stranded on an island I would bring: Coffee

Anticipation

Invitations

To begin our journey to paradise, we plan on sending each guest a formal passport

invitation. These invites will have all information guests will need such as date, time,

location as well as a link to our website they can begin to look over. We hope that that

these passports as well as the website will begin to excite our guests and prepare them

for their trip to paradise.

In order to create the menu for our event, we had to look at different aspects of our

theme in order to determine what foods would go along best with it. Since our reception

is going to set up to replicate JFK airport in New York, we decided that it would be fitting

if the food we served during our reception mimicked items that a person would see if

they were roaming the streets of New York City. These food items are pigs in a blanket,

miniature sausage, peppers and onion sliders, as well as a pretzel machine action station.

Menu

Moving from our reception into our dining room, the guests will go through a scenic change, as well as the types of food that will be served for our sit-down portion of our

event. Once inside the dining room the guests have been transitioned from the airport in New York City to the deserted island which we have created in the dining room. The

menu choices for the dining part of our event was picked to resemble the types of food that our group felt best represented the diets that native island people might enjoy.

Moving on to our entrée course, we chose to do something very simplistic, because our group felt that if a group of people were deserted on an island they would not be able to make very elaborate meals for themselves. For the entrée course we will be making our guests a grilled island kebob, which will also be served with grilled zucchini, peppers and onions. As sides, we will be giving them coconut rice and Caribbean corn.

For our appetizer course we have chosen to give our guests a tropical island salsa which will be served with plantain chips for scooping up the delicious salsa.

We then move to our salad course which will be highlighted by a tropical island salad, consisting of island ingredients like toasted coconut flakes, diced pineapple and finished with a pineapple vinaigrette dressing.

Finally, to conclude our menu we will be providing our guests with two different flavored sorbets. One flavor will be continuing our island theme, and this will be a tropical fruit flavored sorbet, as well as a lemon flavored sorbet to cleanse our guest’s palates

Dining Layout

Atmosphere

Reception Layout

.

We chose this layout because we believe this would be the most beneficial way for our guests to enjoy their dinner with their “tribe.” We thought it was unnecessary for our layout to include a stage since it contradicted our theme but believed a large space in the middle would allow room for our guests to enjoy a game of limbo.

Décor: Reception

The registration table will be clearly labeled with a printout sign displaying “Airport Check-In” and will be covered in a black tablecloth. Here, guests will be checked in to the event and handed their boarding pass, replicating that of an airport check-in process

To direct our guests during our reception, we will have decorative signs displayed throughout the area. At our bar station, we will have a clear “refueling station” sign, where staff members will be serving our various drink options. Above our pretzel station, we will be displaying an “in-flight snacks” sign. Finally, at our coat check, we will label the station with a “baggage claim” sign.

We plan on hanging signs resembling those one would find at JFK. One saying ‘Gate 2’ will be hanging with an arrow pointing towards the dining room doors. One saying ‘Departure’ will be placed near the exit of the reception area for guests to see as they leave the event. An arrival sign will be placed similarly so that guests will see it when they arrive. Other signs resembling these will also be hung around the room to give off an airport theme to our guests.

In the reception, we plan on hanging a runway tapestry on the right side of the room to make guests feel as if they are truly in an airport. This will be a customized tapestry with a picture resembling the one here.

Throughout the reception, on the high top tables as well as on the bar, we plan on laying out newspapers and magazines for guests to enjoy. These will include items such as The New York Times, The Wall Street Journal, Vogue and many others. We plan on doing this to give the guests some light reading as if they were waiting for their plane.

To complement our reception theme, we plan on using vintage luggage to decorate the room. We will stack the luggage and scatter them around the room to make guests feel as if they are traveling.

Décor: Dining

In order to help guests feel as if they are on an island, we plan on putting many various types of greenery throughout the dining area to portray a jungle. As the guests walk into the room, they will see green gossamer hanging on the walls as well as artificial vines hanging from the ceiling throughout the room. Various palm trees will also be placed around the room to embody our theme of a tropical island.

In the front left corner of the dining

room, we will have a wooden walkway lined with palm trees lying over a blue tarp to resemble water. Around the trees we will have sand and seashells to make guests feel as if they are truly on an island.

In the dining room, we will also have two campfires set up. These fires will be made up of

logs with Christmas lights underneath and around it to make it look as if there is an actual fire.

Close to the exit, we will have a treasure box displayed. Inside the treasure box will be our guest takeaways so that they can pick up one on their way out the door. This will give the guest the last impression of the stranded island before they depart for home.

Table Setup/ Layout

Centerpieces

The centerpiece will include two 5-inch clear glass cylinders. These pieces will be filled halfway with sand and an assortment of seashells. The piece in the middle will be filled sand and seashells along with, a long wooden stick with floral cards with the table numbers. The cards will be white with a tropical pattern on each of them, as well as a table number. Each table will have five votives on them to add light and decoration. Lastly, the table runner will be tarnished nautical net with sporadic holes within the netting.

Service Style

The service style for Stranded will be family style. There will be three to four servers per table but no head

server. There will be one server that will be the busser of the table. The

servers will each have two tables that they are serving to and will each

carry one dish to the assigned tables. A video will be played so the

students/serves will know how to execute this serving style.

For every two tables in the dining area, the will be a different “tribe” color. At each place setting for the guest at these tables, they will have the same color napkin. The colors of these tribes and napkin colors will be red, yellow, blue, green and orange.

7:15: Staff arrives for registration and breakfast. 7:45: Introduction of Managers and Supervisor Team. Thank the staff for their help. 8:00: Break into designated teams (reception, dining, and BOH) Managers and supervisors will give staff guided tours of work areas. Staff will place their belongings in the conference room during these tours. 8:15: Staff will be placed into small teams based on their assigned positions and given detailed task cards describing their roles for the day and a to do list for their assigned areas. 10:10: Reception team will join serving staff in dining room; Management will go through the items being served on the menu, including reception food and beverages. 10:30: Staff meals 11:00: Staff will need to be dressed and changed into required uniform by this time as described in the staff uniform section. 11:10: Reception training and dining training will begin; Food and beverage passers will be given ingredient cards with allergy precautions. 11:40: Reception staff ready in designated areas; Food and beverage in place. 12:00: Reception begins. Staff begins passing hors d'oeuvres and serving reception beverage. 12:27: Begins transition from reception into our dining space 12:30: Guests will be directed into dining room to take their seats 12:33: Guests are welcomed onto the “deserted island” and are introduced to the Madison Dance Team, who will perform a short dance on the island 12:40: Servers will introduce themselves and welcome table guests to their “tribe” 12:43: First course is served to the entire table in a large bowl (Island Salsa and Seasoned Plantain Chips & Assorted Rolls) 12:50: Servers and bussers clear First course dishes 12:55: Second course is served in family style dishes (Tropical Island Salad) 1:05: Plates are cleared from table from second course 1:08: Third course is served family style (Sweet Teriyaki Chicken Kabobs, Coconut Rice and Caribbean Corn on the cob) 1:28: Servers clean third course dishes 1:30: One person from each “tribe” is invited to play limbo before dessert is served 1:40: Coffee is served 1:43: Final Course is served family style (Lemon or Tropical Fruit Sorbet) 1:50: Senior speeches 1:56: Background music is playing as guests depart the event 2:00: End of the event, staff members take a break 2:10: Staff members begin breakdown of the event

Production Schedule

Activity

Entertainment: Reception

Another form of entertainment we will have set up during the reception will resemble a photo booth. Here we will have a world map tapestry set up as a backdrop for guests to take pictures in front of. Additionally, there will be props for the guest to use while taking pictures. These props will resemble items such as pilot and flight attendant hats, sunglasses, mustaches and passports, as well as a variety of other items. We will have a staff member standing at this location with a camera to take photos of guests in front of the tapestry with the props. A photo booth sign will be located at a table placed next to the world map. We will have one of the students photograph for the guests with a camera provided by our team.

During the reception, we will have a station where guests will be able to participate and compete in an airplane toss activity. This will be located in the back right corner of the reception near the door to the dining room. A table will be set up with a sign as well as premade paper airplanes for guests to use. A few feet away, there will be a board with three different holes on it that each are worth a different amounts of points. This will allow guests to attempt to throw it into the holes on the board. A staff member will be assigned to this station to assist guests as well as answer any questions they may have.

Entertainment: Dining

During the dining portion, there is going to be an artist playing the Bongo drums for the

entire duration of the event. We are also going to have members of the Madison dance team perform a short dance when the guests

sit down at their “tribe” upon entering the dining room. As an interactive entertainment

aspect during our dining portion, we are going to have a short limbo contest for one

member at each “tribe” right before dessert is served, there will be a small prize for the

winner.

As guests depart from the dining room, they will approach a treasure chest full of sand and small glass bottles with cork. The jars will be filled with sand and a small message as takeaways.

Takeaways

Budget

- With 100 guests and a ticket price of $37.50, we will generate $3,750 (100% of revenue)

- The total food and beverage charge will be

$2,145.44($1919.00+$226.44), which is subtracted from the budget

immediately (57.21%). The Aramark food and beverage tax is $226.44. The average price of food per guest is $21.45- this number is

calculated by taking the total amount due to Aramark (after taxes)

and dividing that number by the number of guests we plan on

attending ($2,145.44/100).

- The food and beverage cost is subtracted from the total revenue to

yield a gross profit of $1,604.56 (42.79%). This money will be used

for dining & reception decorations, overhead fees, facility fees,

contingencies, supplies and staff meals.

- After deducting all food and beverage costs, the remaining $1,604.56 of the budget will be used for operating expenses. $50 has been

allocated for room rental fee, and $117.31 will be allocated for staff

meals. Our event entertainment will be donated, generating no

entertainment expenses. Additionally, we have $118.83 contingency

in our budget. After these expenses, the outstanding $1,318.42 will be

used for décor, take-aways and supplies; $871.59 for dining, $241.93

for reception, and $28.25 for take-aways and $176.65 for supplies.