Time flies, and a period of work has ended. In order to meet the new work goal, do you want to write a plan book well? So can you write a planning book? The following is a model essay on the activity planning of the campus food culture festival, which I compiled. Welcome to share. Campus food culture festival activity plan 1

1. Activity theme:

Food rhyme, harmony and vitality-Campus food culture festival

2. Activity content and significance:

This year's food culture festival held the "South China Agricultural University Western Food Cooking Competition", "Advertising Short Film Collection Activity with Unlimited Food Interest and Dynamic Change" and "Food Safety Knowledge" Forum. Focus on activities such as "Traveling Exhibition of Food Safety Pictures and Texts" and "Guangdong University Students' Western Food Cooking Competition", promote profound food culture, advocate green, healthy and safe food concepts, enhance college students' food safety awareness, and establish the concept of keeping pace with the times and constantly innovating; Enrich students' extracurricular activities, improve students' practical ability and show the elegance of contemporary college students; Combine campus culture with enterprise culture, strengthen the connection between enterprises and universities, and lay a solid foundation for students to move towards society.

III. Activity Advantages:

1) South China Agricultural University is a century-old school with a long history and culture and distinctive school-running characteristics. In xx, it was awarded as "Excellent Undergraduate Education School of the Ministry of Education". At present, the number of teachers and students in the school has reached more than 32,3. The school is located in Wushan area with dense universities and students.

2) South China Agricultural University is a comprehensive key university with 18 colleges. The school organizations and associations have close ties and cooperation with universities and associations in Guangdong Province. Students have close contacts, and the activities have a wide range of participation and great influence.

3) We have successfully organized and planned five campus food culture festivals, which have been highly praised by the society. Many news media, newspapers and magazines have reported on them one after another, greatly expanding the influence of the activities. The 6th Food Culture Festival will make some innovations and breakthroughs on the basis of the previous five practical experiences. I believe that by giving full play to the activities' characteristics and advantages, promoting food culture and increasing exchanges and learning among universities, our brand activities will be held in by going up one flight of stairs.

4) The 6th Food Culture Festival is highly valued by the Youth League Committee, college leaders and teachers. At that time, experts, professors and guests from functional departments in the food industry will be invited to give guidance, and with the media's attention, the activities will be more colorful and influential.

IV. Activities:

(1) Series of activities: March-April, xx

Organizer: * * Youth League Committee of South China Agricultural University

Student Union of South China Agricultural University

Food College of South China Agricultural University

Organizer: Youth League Committee and Student Union of Food College of South China Agricultural University

(2) The contents of the series of activities are as follows:

1. South China Agricultural University Western Cooking Competition-Opening Ceremony of the 6th Campus Food Culture Festival

Activity time: 8: 3-11: am on April 2, xx

Venue: Qinxiang Garden of South China Agricultural University

Activity form: invite teams from various colleges to participate in the competition, enrich the content of campus cultural activities, and select outstanding players' representatives. In addition, two special lectures on "Western Food Culture" and "Appreciation and Taste of Red Wine" will be arranged before the cooking competition.

Activity features: Let students from different majors know and master cooking knowledge and skills together, pay attention to food culture, and exercise students' practical ability.

Activity arrangement:

A. Publicity in the early stage of the activity (including the arrangement of relevant lectures), formulating the mode of participation, and inviting all colleges to organize teams to participate in the competition.

B. Site arrangement and material preparation, and formulate the activity flow of the day.

C. formulate competition scoring standards (mainly including appearance, style, taste, nutrition and hygiene), set up awards and invite judges.

D. the site layout of the activity reflects the connotation of the activity.

e. Main activities of the day: Western cooking competition, in which teams complete the competition items as required within the specified time; Judges evaluate works; Set up a free drink and food area to provide special snacks for teachers and students.

F. Award: Reward teams with outstanding performance.

2. "Fun to eat, dynamic and dazzling" advertising short film collection activity

Activity time: March 12 ~ ~ April 1, xx

Venue: South China Agricultural University campus

Activity form: Create different styles of video advertising short films by using various methods and computer technology to create a good activity atmosphere. Participants are divided into individual groups and team groups.

Activity features: combining digital equipment, shooting skills and computer technology, creating works, reflecting the theme of the food festival and showing students' independent innovation ability.

activity arrangement:

a. put forward the requirements of the work and release it to the participants.

B. Activity promotion: it is divided into print, network, school newspaper, school radio station and publicity in public places (starting from March 12th).

C. Call for Papers (March 2th to April 5th, xx): Participants will deliver their works on time according to the requirements of the entries.

D. Put forward the selection methods and standards, set up awards and invite the judges to conduct appraisal (April 6-April 1, xx)

E. Awards: Awards will be presented at the closing ceremony of the 6th Campus Food Culture Festival.

3. "Pay attention to society and focus on food safety" forum

Activity time: 9: am-11: am on April 15th

Venue: Conference lecture hall of the library

Activity form: The host introduces key topics such as food safety, and asks food professional teachers (such as Professor Yong-quan Chen) to explain the development status and prospect analysis of the food industry; Invite experts from government functional departments to talk about their relevant systems and management in food safety; Invite experts on avian influenza to teach the relevant problems and prevention knowledge of avian influenza at present; Students ask questions and experts and professors answer them.

Activity features: well-known experts, professors and students face to face, pay attention to social focus together, and discuss food safety and other issues together.

Activity arrangement:

a. Publicity in the early stage of the activity to expand the participants and improve the influence of the activity.

B. at the invitation of experts and professors, agree on the theme of the event and select the appropriate host.

C. prepare written materials for the event, the host will fully prepare the content and rehearsal, and keep in touch and communicate with experts and professors.

D. arrange the scene on the day of the event, organize the audience and create the atmosphere of the event.

e. activities of the day: the opening ceremony of the 6th food culture festival; Interviews with experts and professors; The audience asks questions, and there are prize questions.

4. "Pay attention to society and focus on food safety" graphic roving exhibition

Activity time: from mid-March to mid-April, xx

Venue: relevant rural areas in the province (such as Chaoan County, Chaozhou City) and relevant universities in Guangzhou

Activity form: In order to further implement the work of "building a new socialist countryside" and better solve the "three rural issues". At the same time, at the invitation of relevant universities in Guangzhou, let our activities enter other universities to promote exchanges and cooperation.

activity features: combining with the practice of "going to the countryside through science and technology" to serve the countryside; Cooperate with other universities, expand the influence of activities, arouse everyone's attention to food safety, and pay attention to food safety and diet health.

Activity arrangement:

A. Prepare the exhibition area of the exhibition board, including: preface; Review of major food safety incidents; How to choose safe food; Get out of the food misunderstanding; Food poisoning and its treatment; Food nutrition and common sense; Food quality control system.

b, prepare a physical exhibition area, which includes: comparative display of true and false foods (for example, comparison of bagged iodized salt, etc.); Distinguish between fresh and stale foods (such as pork, rice, eggs, etc.); Exhibition of scientific research achievements of food college.

C. On-site consultation and information distribution area: during the roving exhibition, there will be a special person to give on-site explanations, answer questions and questions raised by teachers, students and the masses, record the situation at the exhibition site, problems and solutions, and distribute leaflets.

D. contact the relevant rural areas or units, contact the professional teachers of the college, and get the activity support.

e. prepare written publicity materials to enrich the activities.

F. Provide targeted short-term training for students participating in this organization activity, consolidate and enrich professional knowledge and improve service level.

5. Guangdong University Western Cooking Competition

Activity time: 8: 3-11: 3am on April 22nd, xx.

Venue: Ocean Hotel

Activity form: Guangdong universities are invited to organize teams to participate in the competition; Invite well-known experts and school leaders to attend and expand the scene; There are performances at the event site to add to the atmosphere of the event.

Activity features: Combining culinary skills with exotic cultural connotations, it also brings universities together, enjoying food culture and paying attention to food knowledge.

activity arrangement:

a. pre-event publicity, including on-campus and off-campus publicity and media publicity.

B. Work out the way to participate in the competition, invite teams from universities and keep close contact with participating universities.

C. Work out the competition mode and content: Each team consists of four people (including one leader), and the competition will be conducted in two parts according to the requirements of the competition within the specified time (limited to the selection of western-style dishes and the selection of western-style dishes).

D. venue arrangement and material preparation, and preparation of performance programs; Make the activity flow of the day and put forward the matters needing attention.

e. formulate competition scoring standards (mainly including appearance, style, taste, nutrition and hygiene), set up awards and invite judges.

F. the site layout of the day's activities highlights the visual effects and activities.

g. main activities of the day: the prelude-band performance, adding the atmosphere of the event; Western cooking competition, the team completed the competition items as required within the specified time; The judges evaluate the works, interspersed with guest performances (such as celebrity chef performances or bartending performances); Set up a free drink and food area to provide special snacks for teachers and students.

H. Award: Reward the teams. Campus Food Culture Festival Activity Plan 2

1. Purpose of the activity

To promote green and healthy food culture and enhance the popularity of Liuyang Steamed Vegetables.

2. Responsibility items

1. Apply for Guinness Book of Records-"The world's largest bamboo steamer"

"All vegetables are steamed at the same time, and ten thousand people have the same product!"

2. Liuyang Steamed Vegetable Banquet; (Yintian Hotel)

3. The signature dish competition of Hunan cuisine. (Friendship Hotel, administrative center)

III. Organization and leadership

The "Executive Undertaking Command Committee" of the 9th China Hunan Cuisine Culture Festival was established, which was fully responsible for the design and organization of the theme activities of the 9th China Hunan Cuisine Culture Festival. There were 8 working groups under the command committee.

General manager: Jiao Guofang

Deputy commander: Shen Ping, Pan Dingguo, Ceng Xiuqing, Huang Qingchun, Yu Jia, Xiong Zhi, Tao Qingfu, Hu Xingfen and Lu Xiangyang

Members: Lu Daqing, Yu Ke, Qin Feilai, ying chen, Zhan Xiangkui, Zhuo Yong, Deng Dongquan, Huang Changbo and Wang. Chen Yuwen

1. steamer design team

(design, manufacture, installation and removal of steamer, booth, cooker and dish)

Team leader: Xiong Zhi

Deputy team leader: Huang Changbo, Zou Zufang and Lu Chengwei

Members: Feng Shunyuan, 3 people, Qin Yuanchun.

2, food design group

(selection of dishes, determination of production chefs, Combination, debugging, distribution, production and installation of food patterns)

Team leader: Pan Dingguo

Deputy team leader: Ceng Xiuqing, Lu Xiangyang and Zou Zufang

Members: Qin Feilai, Huang Changbo, Xiao Xingmin (art consultant)

3. On-site service and order group

(responsible for the arrangement with the government) Responsible for on-site staff arrangement, performers, hostesses arrangement, order maintenance, guest seats arrangement, photographers (reporters) arrangement, aerial photography personnel docking)

Team leader: Lu Daqing

Deputy team leader: Hu Xingfen, Zhuo Yong, Huang Changbo

Members: 3 people in the mood inn, 3 people in the Cup Motel and 5 people in Liuyang River Hotel.

4. Guest reception group

(connected with the relevant departments of the municipal government and the accommodation reception units, Responsible for the invitation, reception, accommodation and seat arrangement of tasting masters, catering associations all over the country, catering associations in 14 prefectures and cities, and catering associations in Ningxiang and Hengdong)

Group leader: Shen Ping

Deputy leaders: Tao Qingfu, Wang Qihua, Yu Ke, Chen Yuwen

Members: He Yuanyang, Liu Sailing, Deng Dongquan, Zou Bin, and others. 3 people in Yintian

5. Investment promotion and coordination group < P > (Connect with the organizer and sponsor's investment promotion, be responsible for contacting catering associations all over the country, especially those in 14 prefectures and cities, Ningxiang, Hengdong and other places, attracting and mobilizing suppliers of ingredients and catering products from all over the country to participate in the exhibition, and receiving exhibitors to arrange booths, local products and snacks to attract investment, electronic display content and properly arrange related matters. )

Team leader: Ceng Xiuqing

Deputy team leader: Zhuo Yong, Shen Ping

Members: Wang Liqiang, Xiao Yi, Peng Cheng

6. Steamed vegetables banquet group

(responsible for docking with Yintian Hotel, Make the banquet menu, draw up the dish making scheme and cooperate with other hotels to complete the banquet preparation and related work)

Group leader: Yu Jia

Deputy leaders: Huang Qingchun, Tao Qingfu, Chen Ling and Chen Yuwen

Members: Zhang Yingchun, Liu Sailing, He Shulong, Tang Zhiping, Li Youping, Xu Jinxi, Zhu Guowu, Liu Jun and Yi Wei.

7. signature dish competition group

(organize Liuyang enterprises to register for the competition.