Three planning schemes of 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 are the reference materials of three planning schemes of food festival activities shared with you for your reference. 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 awareness 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 Cuisine Festival from August 25th to September 15. The theme of this year's Hunan cuisine food festival is "promoting the integration of cuisines and prospering the catering market." The specific scheme is as follows:

? I. Contents and methods of activities

? (1) Opening Ceremony

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

? (two) to carry out Hunan cuisine and other cuisines exhibition evaluation and preferential sales activities.

? In order to further promote the innovative achievements of Hunan cuisine, show the operating characteristics of catering enterprises and the development level of catering industry in our province, 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 10), and carry out exhibitions of Hunan cuisine, Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine and other cuisines and old-fashioned catering enterprises during the food festival.

? Units and individuals participating in the exhibition evaluation shall apply for registration first, submit the banquet and menu (the menu should pay attention to practicality and have publicity and promotion value) to participate in the exhibition evaluation, and with the consent of the organizing Committee office, conduct live performances and exhibitions in the reporting enterprise or designated venue, and the organizing Committee will organize expert judges to conduct evaluation. Enterprises can declare 1-2 banquet, and the banquet style and cuisine are not limited. The number of dishes at each banquet shall not be less than 10. 1-3 The dishes selected from the banquet are gold medals, and can also be made by enterprises and individuals to participate in the exhibition.

? (C) Hunan best-selling raw materials innovative dishes display

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

? (4) Display and evaluation of western food stalls and dishes.

? 1, group booth display, exhibition evaluation

? 2. Display and evaluation of individual dishes

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

? (5) Series review and appraisal.

? 1, a famous Hunan restaurant, a famous Hunan specialty restaurant and a famous Hunan flavor restaurant.

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

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

? 4. Selection of outstanding chefs in Hunan Province.

? 5. Evaluation of famous cooking families in Hunan Province.

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

? 7, excellent Hunan restaurant chain enterprise evaluation.

? 8. Famous western food shops in Hunan were appraised.

? 9. Evaluation of outstanding Hunan cuisine products.

? (six) recommend and select the second Northeast Asia Expo "designated dining units".

? The Organizing Committee of the Food Festival will cooperate with the secretariat of the Executive Committee of the Second Northeast Asia Expo to select "designated dining units" in key restaurants, specialty restaurants and large and medium-sized hotels. The selected units will be included in the publicity list of designated dining units and Hunan catering guide sent to the Expo reception unit, arrange Chinese and foreign guests to dine, be included in the overall publicity content of the second Northeast Asia Expo, and enter the Expo website and Hunan cuisine website.

? (7) closing ceremony

? The closing ceremony of the Food Festival will give awards and recognition to 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. Famous banquet of Hunan cuisine

? 3. Innovative banquet

? 4. Hunan famous dishes

? 5. Famous Hunan cuisine

? 6. Golden dishes

? 7. Gold Award and Silver Award for Western Food Booth

? 8. Gold and Silver Award for Western Food.

? 9. Food Festival Golden Chef Award

? 10, Golden Chef Award for Special Cooking Materials

? 1 1, western food golden chef award

? 12, Best Performance Award

? 13, Excellent Enterprise Organization Award

? Three. Title and sponsorship

? This year's Hunan cuisine food festival is open to public bidding and sponsorship. The organizing committee of the food festival will determine the naming unit and grant the naming right of the whole food festival or the naming right of individual activities. 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 food festival related activities.

? Fourth, publicity and reporting.

? 1. Edit Hunan Catering Guide

? 2. During the food festival, use Hunan cuisine website and major news media inside and outside the province to report the contents of the food festival in an all-round way, publicize the brand of catering enterprises and 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 brand promotion of Hunan cuisine.

? V. Timing

? August 25th to September 15, _ _ _.

? The sponsors, contractors and co-organizers of intransitive verbs

? Organizer: Hunan Provincial Department of Commerce

? Organizer: Hunan Cuisine Association

? Hu' nan province Hu' nan cuisine development office

? Hunan province catering service industry management office

? Seven. organize

? Set up the organizing committee of the 8th Hunan Cuisine Food Festival, and set up an office to organize and implement the activities.

? Food Festival Organizing Committee

? Chair:

? Deputy director:

? Secretary general:

? Office of organizing Committee

? Chair:

? Deputy director:

? The office is located in Hunan Cuisine Association.

? Address:

? Contact telephone number:

? Associated personnel

? Contact telephone number:

? Relevant personnel:

?

? Food Festival Activity Planning Scheme II

?

? Food location: 1 17 Kindergarten Concert Hall

? Food time: _ _ _ _ _ _ _

? Small class: 16: 00

? Middle shift: 16: 20

? Large class: 16: 40

? Food overture:

? 13:30—— 14:30 Person in charge of site arrangement: Ding Xiaomei and Wei Hong.

? 14:30—— 15:30 The food shelves are ready. Responsible persons: Jin Xiaolan and Xu.

? 15:45—— 16:00 Chef delivers food to the small class: Ye Baofa

? Food flow:

? The north entrance of the concert hall →→→→→→→→→→ Choose food according to the direction indicated by the arrow on the ground →→→→→→→ Find the grade area to eat →→→→→→→→→ Put the bowl and chopsticks in the box after eating →→→→→→→→→→→→→→→→→→→ 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;

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

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

? Gourmet angel:

? Snack area: Jin Xiaolan, Ye Xiaoying;

? Pastry area: Wei Hong and Duan Wenyu;

? Fruit area: Xu and Song Ruimei;

? Flow area of sugar water: Bowyer method

? Chief planner: Ding Xiaomei

? Food supply list:

? Form: Category I11; Category II,11; Class 212; Basement: 4 sheets

? Chair: first class11; Category II,11; Class 112; Class 212; Six activity rooms

? Railings: 6 activity rooms; 2 sophomore class; 2 in the first category; Xiaoerbaner alley

? Bonsai: 20 pots in the meeting room; Per shift 10 basin

? Toy shelf: one small class; Category 2; One class in middle school; Middle school class two

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

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

? Nurse+Lao Yue: Carry desks and chairs, props, clean the site, and return the goods. Person in charge: Wei Hong, Xu. Food description:

? 1 and 16:00, 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.

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

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? Food Festival Activity Planning Scheme 3

?

? I. Background and purpose of the activity:

? The food festival can enrich students' after-school life, enhance students' awareness of balanced and healthy diet, understand the knowledge of balanced diet, and thus have a deeper understanding of daily food culture. It can train 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 enable students to support the work of community management committees and increase their popularity.

? Activity theme: Use my hands to benefit your mouth and fill your stomach with food.

? Three. Organizer: 10 sightseeing agriculture

? Fourth, the activity time:

? V. Location: Old canteen

? Activity process of intransitive verbs:

? (1) Before the event:

? 1. Notify each group of the start time of the food festival and various precautions.

? 2. Make good preparations for the food festival.

? 3. The layout of the website.

? 4. Names of various foods

? Step 5 invite guests

? Intermediate activities:

? 1. The class committee will exchange food stamps.

? 2, life department to maintain order at the scene.

? 3, the propaganda department to do a good job of safety.

? (3) Late activities:

? 1, site layout

? 2. Refund of food stamps

? Seven. Activity arrangement:

? 1, announcing the start of the food festival.

? 2. Each class shows its own food.

? 3. "Food Competition" activities

? Prepare the best food. Teachers and students will make a comparison.

? Eight. Budget: Around 350 yuan.

? Nine, personnel arrangement:

? Overall responsibility:

? Planning:

? X. Target audience: 10 All students of sightseeing agriculture.

? XI。 Precautions:

? 1, environmental sanitation layout, and cleaners clean up the garbage on tables and sites.

? 2. Food stamps are only provided in movable restaurants.

? 3. After the class is over, each class should clean its own booth.