Three planning schemes for food festival activities

A good activity plan is often a stepping stone to the success of the activity, so when we write the activity plan of the food festival, we must focus on the flow of the activity and not be confused and complicated. The following is the reference materials of three planning schemes of food festival activities shared with you, for reference, and you are welcome to read them.

? Planning scheme of food festival activities 1

? In order to enliven the catering market in our province, strengthen the exchange of cooking skills, enhance the development consciousness and innovation ability of enterprises, develop catering brands, expand the application of high-quality raw materials in Hunan, promote the industrialization of Hunan cuisine and promote the rapid growth of catering economy in our province. After research, it was decided to hold the 8th Hunan Food Festival from August 25th to September 5th, _ _. The theme of this year's Hunan cuisine food festival is "promoting the integration of cuisines and prospering the catering market." The specific plan is as follows:

? I. content and method of activities

? (a) the opening ceremony

? The opening ceremony of a large-scale food festival was held in Changchun Cultural Square, which integrates cultural performances and cooking skills.

? (2) to carry out Hunan cuisine and other cuisines exhibition evaluation and preferential exhibition activities

? In order to further strengthen the publicity of innovation achievements of Hunan cuisine, show the operating characteristics of catering enterprises in our province and the development level of catering industry, and meet the consumption needs of the masses, the organizing committee of the Food Festival will organize innovative banquets and gold medal exhibitions of Hunan cuisine and other cuisines before the opening of the Food Festival (July 5-August 11), and carry out activities days and preferential exhibitions of Hunan cuisine, Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine and other cuisines and time-honored catering enterprises during the Food Festival.

? Units and individuals participating in the exhibition evaluation shall first apply for registration, submit recipes for banquets and dishes participating in the evaluation (the recipes should pay attention to practicality and have publicity and promotion value), and with the consent of the organizing Committee office, make live performances and exhibitions at the reporting enterprises or designated venues, and the organizing Committee will organize expert judges to conduct evaluation. Enterprises can declare 1-2 banquets, the banquet style is not limited, the cuisine is not limited, and the number of dishes in each banquet is not less than 11. 1-3 dishes selected from the banquet for the gold medal can also be produced by enterprises and individuals to participate in the exhibition evaluation.

? (3) Hunan cuisine's best-selling raw materials and innovative dishes show

? This activity is declared by the manufacturer of the best-selling raw materials of Hunan cuisine (the declaring enterprise has the priority of naming), and the declaring enterprise provides the raw materials, venue fees and other related expenses. The organizing committee of the food festival determines the venue and is responsible for inviting cooking masters, famous teachers and chefs to perform cooking techniques.

? (4) Exhibition and evaluation of western food stands and dishes

? 1. Group booth display and evaluation

? 2. Personal menu display and evaluation

? Booths and dishes participating in western food exhibition activities are required to be sent to the exhibition, and the exhibition should be made and arranged in advance within the specified time and venue.

? (5) Series evaluation and certification < P >? 1, Hunan famous shops, Hunan famous specialty shops, Hunan famous flavor shops.

? 2, Hunan famous restaurant, Hunan famous restaurant, Hunan famous cooking school evaluation.

? 3, Hunan cuisine cooking master, teacher, catering service master, teacher, western cooking master, teacher's review.

? 4. The outstanding chefs in Hunan Province were appraised.

? 5, Hunan Province, a well-known culinary family assessment.

? 6, Hunan best-selling raw materials, Hunan best-selling raw materials base assessment.

? 7, outstanding Hunan cuisine restaurant chain enterprise evaluation.

? 8. Hunan famous western food stores were appraised.

? 9, excellent Hunan cuisine finished product evaluation.

? (6) recommend and select the "designated dining unit" of the second Northeast Asia Expo

? The Organizing Committee of the Food Festival will cooperate with the secretariat of the Executive Committee of the Second Northeast Asia Expo to select the "designated dining units" of the Second Northeast Asia Expo among key restaurants, specialty restaurants, large and medium-sized hotels and restaurants. The selected units will be included in the Publicity List of Designated Dining Units and Hunan Catering Guide sent to the Expo reception units, and Chinese and foreign guests will be arranged to dine, which will also be included in the overall publicity content of the Second Northeast Asia Expo and entered into the Expo website and Hunan Cuisine Food Network.

? (7) closing ceremony

? The closing ceremony of the food festival will award and commend the selection results of various activities. At the same time, leaders at all levels, members of the organizing Committee, leaders of competent departments in various regions and news media are invited to participate.

? Second, the award setting

? 1. Hunan famous banquet

? 2. Hunan cuisine banquet

? 3. innovative banquet

? 4. Hunan famous dishes

? 5. What are the famous dishes of Hunan cuisine

? 6. Gold medal dishes

? 7. Gold and Silver Awards for Western Food Booths

? 8. Gold and silver awards for western food

? 9. Golden Chef Award of Food Festival

? 11. Golden Chef Award for Special Raw Materials Cooking

? 11, western food golden chef award

? 12. Best Performance Award

? 13, excellent enterprise organization award

? Iii. title and sponsorship

? This year's Hunan cuisine food festival is open to the public for bidding and sponsorship. The organizing committee of the food festival will determine the title unit and grant the overall naming right or the naming right of individual activities to this food festival. At the same time, the organizing committee of the food festival accepts the sponsorship of all social sessions and gives corresponding rewards. The title and sponsorship income are used for activities related to the food festival.

? Iv. publicity and reporting

? 1. Edit Hunan Catering Guide

? 2. During the food festival, Hunan Cuisine Network and major news media inside and outside the province were used to report the contents of the food festival in an all-round way, to promote the brands of catering enterprises, and to publicize the best-selling raw materials and bases of Hunan cuisine.

? 3. Take advantage of the opportunity of the Food Festival and cooperate with the "Brand Miles" promotion activities of the Ministry of Commerce to strengthen the publicity of Hunan cuisine brands.

? V. time schedule

? August 25th-September 5th, _ _ _.

? VI. Sponsors, contractors and co-organizers

? Organizer: Hunan Provincial Department of Commerce

? Organizer: Hunan Cuisine Association

? Hunan Hunan Hunan cuisine development office

? Hunan Food Service Industry Management Office

? Seven, organization and leadership

? Establish the organizing committee of the 8th Hunan Cuisine Food Festival, and set up an office to be responsible for the organization and implementation of activities.

? Food Festival Organizing Committee

? Director:

? Deputy director:

? Secretary-general:

? Office of the organizing Committee

? Director:

? Deputy director:

? The office is located in Hunan Cuisine Association

? Address:

? Tel:

? Associated person

? Tel:

? Associated person:

? Planning scheme of food festival activities 2

? Food location: 117 kindergarten concert hall

? Food time: _ _ _ _ _ _ _

? Small class: 16: 11

? Middle shift: 16: 21

? Big class: 16: 41

? Food overture:

? 13: 31—14: 31 Person in charge of site layout: Ding Xiaomei and Wei Hong

? 14: 31—15: 31 Food shelves are ready. Responsible persons: Jin Xiaolan and Xu Yafang

? 15: 45—16: 11 Kitchen delivers meals to small class. Person in charge: Ye Baofa

? Food flow:

? North entrance of the concert hall →→→→→ Select food according to the direction indicated by the arrow on the ground →→→→ Find the grade area to eat →→→→→ After eating, put the bowls and chopsticks into the box →→→→→→→ Exit of the south gate of the concert hall.

? Food distribution:

? Each person in the snack area can choose 3 kinds of food;

? Each person in the pastry area can choose 1-2 kinds of food;

? Each person in the fruit area can choose 1-2 kinds of food;

? The sugar water flow area is delivered to the table by a special person.

? Gourmet angel:

? Snack area: Jin Xiaolan, Ye Xiaoying;

? Pastry area: Wei Hong and Duan Wenyu;

? Fruit area: Xu Yafang and Song Ruimei;

? Sugar water flow area: Ye Baofa

? Overall planning: Ding Xiaomei

? List of gourmet articles:

? Tables: 11 in a small class; 11 sheets for Class 2; 12 in Class Two; Basement: 4

? Chairs: 11 in a small class; 11 sheets for Class 2; 12 in Class 1; 12 in Class Two; Six activity rooms

? Railings: 6 activity rooms; 2 sophomore classes; 2 in the first class; Class 2, class 2

? Bonsai: 21 pots in the meeting room; 11 pots per class

? Toy shelves: one in a small class; Class 2; One class in the middle school; Class two in secondary school

? Signs: entrance, exit, snack area, pastry area, fruit area, sugar water area, small class area, middle class area and large class area. Food ending:

? Kitchen staff: Cleaning up tableware, utensils and residues. Person in charge: Jin Xiaolan

? Nurse+Lao Yue: Handling tables and chairs, props, cleaning the site, and returning the goods. Person in charge: Wei Hong and Xu Yafang. Food instructions:

? At 1: 16:11, the class teacher organized the children to enter the venue in an orderly manner. Please take the class teacher to strengthen process management, always pay attention to the safety of children going up and down the stairs, maintain the order of eating, and count the number of people in time.

? 2. In the small class, Mr. Chen, Mr. Wang Weizhen and the practice teacher are responsible for organizing children to eat in the class.

? 3. After the activity, except for the kitchen staff who left the cleaning equipment, other staff members followed the children back to work. At 17:15, all the nurses, teachers and Lao Yue gathered in the concert hall to start cleaning up the venue.

? Planning scheme of food festival activities 3

? I. background and theme of the event:

? The holding of the food festival can enrich students' after-school life, enhance their awareness of balanced and healthy diet, and understand the knowledge of balanced diet, so as to have a deeper understanding of daily food culture. It can train the students' practical operation ability, enrich the campus cultural life of teachers and students, enhance the feelings between teachers and students, promote the construction of civilized canteens, continuously improve the quality of catering services, and at the same time better let the students support the work of the residential management Committee and increase their popularity.

? Second, the theme of the activity: use my hands to benefit your mouth and let delicious food fill your stomach

? III. Organizer: 11 Sightseeing Agriculture

? Iv. activity time:

? V. Venue: Old canteen

? Vi. activity flow:

? (1) Pre-activity:

? 1. Inform each group of the start time of the food festival and various matters needing attention.

? 2. Do a good job in preparing items for the food festival.

? 3. Layout of the site.

? 4. What are the names of various cuisines

? 5. Invite guests

? Mid-term activity: