RECENT ASSIGNMENT

ASSESSMENT 1
PORTFOLIO - BUSINESS RELATIONSHIPS ASSESSMENT BRIEF
Course Cert IV in Commercial Cookery, Dip EM & HM, Adv Dip HM (CC, HM, EM)
Subject Title SITSMS16 Sales and Marketing Strategies
Unit of Competency SITXMGT002 Establish and conduct business relationships
Title of Assessment Task Portfolio – Business relationships
Submission Week Module 3 - 11:55pm Sunday, Week 5
Introduction
This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements.
This assessment task should be attempted after completing Modules 1 – 2.
Assessment Submission Policy
Assessments must be submitted by the due date, indicated at the top of the assessment brief. Should and extension be required, students must put their request and reason in writing.
Collaboration with classmates on assessments is encouraged, with students sharing research and testing ideas. However, the work presented for grading must be the individual’s own interpretation and analysis of resource materials based on the case scenario, written in their own words. Students should not share completed template and/or work with other students.
A ‘satisfactory’ result for this assessment is required in order for the student to achieve competency in this subject.
The College policy is for students to be given three (3) opportunities to submit each assessment for grading. Draft assessments will not be reviewed by the Lecturer. The Lecturer commits to providing a forum for students to workshop assessment tasks, facilitate discussion, answer all student queries and provide feedback about the assessment.
Submission 1: If a student is assessed as ‘unsatisfactory’ in the assessment, detailed feedback will be provided. The student will be given seven (7) calendar days to revise and resubmit the assessment for grading.
Submission 2: If the second submission is assessed as ‘unsatisfactory’, detailed feedback will be provided. The student will have two (2) calendar days to revise and resubmit the assessment for grading.
Submission 3: If the third and final submission is assessed as ‘unsatisfactory’, that outcome will stand. Detailed feedback will be provided to the student for review.
Late submissions: A student who submits an assessment up to seven (7) calendar days after the due date (or agreed extension date) and whose work is deemed ‘unsatisfactory’ will be given one further opportunity to demonstrate competency in that assessment. Following notification of the unsatisfactory outcome, a student will have two (2) calendar days to resubmit. Resubmissions must be made on time. If, after the second submission, the student’s assessment is still assessed as ‘unsatisfactory’, that outcome will stand.
A student who submits an assessment more than seven (7) calendar days after the due date (or after the agreed extension date) and whose work is deemed
‘unsatisfactory’ will not be given a further opportunity to demonstrate competency in that task, unless there are exceptional or extenuating circumstances.
Instructions
This mandatory assessment task will be performed by individuals. For the purpose of this assessment, you are role playing the ‘Sales & Marketing Executive’ at William Blue Resort (a fictional business), reporting to Mike Brand, Director of Sales & Marketing.
William Blue Resort opened for business in 2013. Located at Airlie Beach, the gateway to the Whitsundays, Queensland, the resort provides a fully operational industry placement options for students of William Blue. Management of the resort are industry professionals from around the world.
The Sales & Marketing Executive at William Blue Resort has been tasked with negotiating and securing corporate conferences and events, targeting companies in Sydney and Melbourne.
For the purpose of this assessment, your client (a fictional business) is:
Ms Belinda Newcombe
Managing Director
Mendosa Enterprises
170 George Street
Sydney NSW 2000
Email: bn@mendosa.com
Phone: 02 9123 4567
Mobile: 0419 999 666
At a meeting held at the client’s office on 14 June, you presented the William Blue Resort Event Proposal to the Company and negotiated with them to hold a 5 day sales conference at the resort in the new year for 80 people, with all guests arriving on 16 February and departing on 21 February. Attending the conference will be Executive Management, Department Managers and Sales Representatives from Mendosa Enterprises, along with one motivational guest speaker from Sports Management Consultancy, and the Group Account Director and Art Director from Saatchi & Saatchi (Mendosa Enterprises advertising agency). Mendosa Enterprises required the following services.
ACCOMMODATION EVENT CENTRE EQUIPMENT (name of main conference venue)
• 10 Penthouse suites (10 pax) • 8 whiteboards • Data projector / screen
• 26 Ocean suites (26 pax) • 12 flipcharts • Notepads / pens / mints
• 22 Garden suites (44 pax – twin share) • 4 lapel microphone + • Signboard to be handheld microphone displayed in foyer daily
• Room set up: Classroom with welcome message style with 2 breakout to conference delegates rooms + directions
• Lectern
• Wireless internet
• LCD TV
PROGRAM OF ACTIVITIES
16th February
11:00am Registration of all guests
12:30pm Lunch in the bistro – A’la carte menu selection, 2 course 50/50 drop with complimentary soft drinks and juices (80 pax)
2:00pm-4pm Team building exercise – Mountain biking (hire bikes required for 60 pax)
2:00pm-4pm Mendosa Enterprises executive / senior management team meeting in Boardroom with light refreshment package (20 pax)
7:00pm 17th February Coast Restaurant – A’la carte menu selection; 3 course 3 choice meals + premium beverage package 2 hours (80 pax)
6:30am Bistro – full buffet breakfast (80 pax)
8:00am-4:30pm Event Centre – working lunch buffet package (80 pax)
5:30pm-6:30pm Team building exercise – Cocktail & canapé class (80 pax) at Cruise bar
7:00pm 18th February Beach Bar & BBQ buffet selection – Sunset Satays + standard beverage package 2 hours
(80 pax)
6:30am Bistro – full buffet breakfast (80 pax)
9:00am-5:00pm Event Centre – working hot lunch buffet package (80 pax)
7:00pm Bistro buffet selection – Tastes of Italy (80 pax)
8:30-10:30pm
19th February Team building exercise (80 pax) – Tennis doubles round-robin (hire of 10 courts + 40 racquets and 1 set of balls per court)
6:30am Bistro – full buffet breakfast (80 pax)
8:00am-5:00pm Event Centre – light lunch package (80 pax)
7:00pm 20th February Coast Restaurant buffet selection – Seafood from the Pacific + premium beverage package 2 hours (80 pax)
6:30am Bistro – full buffet breakfast
8:30am-12:00pm Free time
12:30-5:30pm Team building exercise (80 pax) – The Greens ‘Mendosa Enterprises Championships’ – 18 holes per person + 20 golf carts, 40 trundles, 13 premium clubs, 67 standard clubs, 80 ball sets, shoe hire per person)
6:00pm The Greens Clubhouse – BBQ buffet + 3 hour premium drinks package (80 pax)
21st February
6:30am Bistro – full buffet breakfast
11:00am Guests depart
Mendosa Enterprises have indicated they wouyld like to develop an ongoing relationship with William Blue Resort, based on quality of services provided. Key performance indicators (KPIs) have been agreed to evaluate William Blue Resort’s performance in delivering a successful conference.
AGREED LEVEL MEASUREMENT CONTROL
Professionalism Accurate arrangements for:
• Dates and times for all activities
• Hotel reservations
• Names of guests 100% accuracy as determined by client
(Managing Director’s personal assistant).
Daily briefing sessions to take place.
Dedicated message to conference group including daily event itinerary to be posted on a signboard in the hotel foyer.
Complaints log to be established and reviewed at the end of event.
Dedicated event manager A dedicated Event Manager from William Blue Resort is to be assigned to the event, working with client’s Personal Assistant to facilitate daily activities. Pre-event response time to telephone, email request (within 24 hours, Mon-
Fri)
100% Accuracy of event itinerary
Quality of Service Quality standards for reception on arrival / checkout; accommodation facilities; food and beverage; conferencing facilities, equipment; and activity coordination
• Customer service
• Facilities – design and cleanliness
• Food & beverage offering
• Activities platform
• Timely delivery
• Ambience 100% Accuracy of accounts
Resort feedback forms – 95% satisfactory on all components
Please see the attached proposal for Event Inquiries and Group Meal Plan Options from which you can base your prices for the quotation. The prices set in the proposal have been agreed by management of William Blue Resort, and the terms and conditions presented have been reviewed and approved by the Company’s solicitor.
A template for the Quotation, Event Order Form and Event Critique Form are available for you to download from the subject page on the Learning Portal (Mandatory Assessments). Do not adjust / modify the assessment templates.
PORTFOLIO REQUIREMENTS
Part A: Quotation
Complete the template provided for the Quotation.
Congratulations on the first stage of negotiation with the client. Following on from your meeting with client, you are required to prepare the following:
• A quotation based on all the negotiated services listed in the Program of Activities, including payment requirements for the conference booking.
• The quotation is to include the date of the initial meeting with client.
• Calculation of all cost centres and final amount must be accurate.
• The quotation is to be reviewed and approved by your Director of Sales & Marketing, within one (1) week of the meeting with client, in accordance with company policy, prior to distribution to client.
• You are to assume the client approves the quotation and has provided you with a purchase order number. Complete the Credit Card Authority Form (at the back of the template) including the client details, amount of pre-payment. (Note a fictional credit card number and expiry data have been inserted into the template). Pay careful attention to the Terms & Conditions in relation to prepayment requirements (date of payment and amount required).
Discuss the quotation with your peers, explaining how you arrived at the total, and outline the terms and conditions for payment for group bookings.
To successfully complete the quotation, you will need to review:
• Program of activities (page 3 of briefing document)
• Event proposal (from page 9)
• Group meal plan options (from page 20)
• General information – group payment terms (page 17)
Part B: Event Order Form
Complete the template provided for the Event Order Form.
The client has approved the quotation by signing and returning it to you. You are now required to brief internal departments on the Conference booking. It is essential the correct information is included in this order form, as this is what the various departments will use to order stock, coordinate staff rosters and prepare for receiving and servicing the client.
The first draft of the Event Order Form is to be prepared and distributed to the client (for approval) two months prior to the group booking commencing.
It is Resort policy for conference rooms to be set up by staff two (2) hours prior to the conference commencing.
• Prepare an Event Order From for the first day (only) that the client has booked the conference room known as ‘The Event Centre’.
• Cross reference against Program of Activities and Quotation to ensure the correct menu items, room set up and conferencing materials and equipment are ordered.
• Referring to the Group Meal Plans Options, list the food and beverage included in the chosen package to be served at the conference on the specified date. Should the menu instruct the client is to select a specific number of menu items from the list provided – you are to assume the client has brief you on which items they would like to be served, and only list those items.
• Considering the nature of the event requirements, list on the Event Order Form (in the space allocated) the various positions of the key personnel in each department at the Resort that the Event Order Form will be distributed to in order for them to prepare goods and services to meet client expectations on that day.
To successfully complete the event order form you will need to review:
• Program of activities (page 3 of briefing document)
• KPIs – professionalism, measurement control (page 4 of brief document)
• Group meal plan options (from page 28)
• General information – choosing your menu (page 18)
Part C: Customer Feedback Form
You are required to design a template to gather feedback from the customer.
Review the agreed Key Performance Indicators (KPIs) for Quality of Service and then design a William Blue Resort template for a Customer Feedback Form. The form is to be designed specifically for this client’s group booking and must include a mix of scaled and short answer questions, as well as contract details for the respondent.
The customer feedback form will be distributed to all conference participants for them to complete and return to Front Office upon check-out.
Your customer feedback form template is to be no more than two (2) pages in length and include:
• A short message to conference participants explaining why feedback is important to William Blue Resort.
• The name of the conference group / name of person completing the form / email address / date of completion / room number
• Questions to extract information from the customer to enable you to evaluate:
- FRONT OFFICE: Registration process (eg. check-in / check-out services, accuracy of billing, staff friendliness, etc.)
- ACCOMMODATION: Facilities and services (eg. quality of room, furnishings & equipment, bathroom amenities, housekeeping services, mini bar, etc.)
- CONFERENCING: Event Centre (eg. attitude of staff, quality of food & beverage, audio visual, room set up, etc.)
- FOOD & BEVERAGE: By venue for breakfast and dinner (eg. quality of F&B, service standards, ambience, staff knowledge, etc.)
- ACTIVITIES: By team building activity the group participated in (eg. coordination, efficiency, quality of equipment, depth of enjoy-ability, etc.)
- Highlight of stay
- Areas for improvement
To successfully complete the customer feedback form you will need to review:
• Program of activities (page 3 of briefing document)
• KPIs – professionalism, measurement control (page 4 of brief document)
Part D: Event Critique Form
Complete the template provided for the Event Critique Form.
William Blue Resort policy is for group bookings to be evaluated by the Sales & Marketing Executive within seven (7) days of the group booking concluding. You are required to prepare an Event Critique Form as a post-event evaluation, including:
• An overview of all aspects of the event – type of event and type of people attending; what goods and services did the client access during their stay at the Resort.
• Consider the Key Performance Indicators (KPIs) agreed with client and evaluate how the resort rated against the Measurement Controls.
• Identify the three problems experienced by client during their stay at the Resort and make recommendations on what can be done by the Resort to ensure these problems do not occur into the future. Consider the process changes that are required to ensure real, practical and workable solutions.
• Outline strategies for maintaining the relationship with the client company after they leave the Resort.
Client review of the event booking:
• Overall, the event was perceived to be a success across all areas. Flexibility in dealing with last minute requests, efficiency and quality F&B were perceived as strengths of the team at William Blue Resort. Jessica Green, Personal Assistant to Belinda Newcombe, rated professionalism of the resort at 100% noting staff were proactive in setting up daily briefing sessions and coordinating the display of the agreed daily itinerary for conference delegates to review.
• Based on results from the Customer Feedback From, the Resort achieved a total customer satisfaction rating of 97% for attributes linking to quality of service.
• The client agreed the Resort surpassed expectations in the lead up to the conference, delivering service efficiency in responding to requests and establishing a high level of confidence leading into the group booking. This confidence level was further supported with the professionalism and accuracy provided in processing hotel reservations. All guests reported feeling ‘welcomed’ by personalised service, with one customer noting on the feedback form “The staff were great – they even got my name right, and it took me years to learn how to pronounce and spell it!”
• According to Belinda Newcombe, the good service was extended to the provision of a dedicated event manager who was on hand to facilitate the smooth running of the 3 days at the Event Centre and ensure relevant and accurate information was provided to the client’s event organiser on a daily basis.
• Efficiency in set up and starting all programmed activities on time was recognised and noted by the client. This was considered a strength of the Resort, given the number of conference delegates involved.
• Team building activities were considered to be a highlight, providing conference delegates with the opportunity to interact with and get to know colleagues better. The bike riding activity was considered by some to be challenging, however the majority of delegates viewed it as being a fantastic exercise which was well supported by the four Resort Activities Coordinators leading the group. The cocktail & canapé class (supported by eight bar staff and four waiters) was a huge success, creating a fun and social experience for participants.
• In-suite services were rated high with conference delegates commenting positively on room decor, housekeeping and selection of snacks and beverages, with Mini bar revenue for the group totalling $8,000.
• The individual billing / accounts process was perceived to be efficient and accurate by 98% of conference delegates.
Client feedback on areas for improvement:
• Provision of an Activities Coordinator would have helped ensure the smooth flow of the tennis tournament. Clients had a good time, but some confusion was experienced in the team rotation and the client event organised realised she wasn’t fully prepared to self-manage such a large team building event. This was note3d in the complaints log – however, the client contact advised this activity was not the Resort’s responsibility to manage.
• An error in the quotation was identified at the time of meal service in the Bistro on 18th February, with no budget allocated for beverages. This was handled on the night by the Bistro Manager
gaining approval from client contact for the Resort to provide complimentary soft drinks and juices with all alcoholic beverages ordered being charged to individual accounts. The client noted in the logbook that this was a good and appropriate solution, however is concerned that this oversight occurred in the first place. Several conference delegates (at sales representative level) expressed their dissatisfaction with the solution provided.
• The golf tournament was very popular with conference delegates. Given the number of people participating and the length of time taken to complete the course, some guests felt hungry and thirsty, and felt this aspect of the event should be addressed in the future. Suggests were put forward for snacks and refreshments to be made available to participants at various stages throughout the day.
To successfully complete the event critique form you will need to review:
• Completed quotation
• Service requirements (from page 3 of the briefing document)
• Program of activities (page 3 of briefing document)
• KPIs (page 4 of brief document)
• Client review of event booking (page8 of briefing document)
• Client feedback on areas for improvement (pages 8 & 9 of briefing document)
Submission Instructions
Templates designed in accordance with William Blue Resort’s organizational policy for the Quotation, Event Order Form and Event Critique Form are provided for you to use. Please do not change the formatting of the templates.
The work is to be submitted via the subject page on the Student Learning Portal. The documents are to be typed, and submitted in Word Document format. Students must use the templates provided. Work should be clearly marked with subject name, assessment title, student name and number, and submission date.
Assessment Process
• All items must be submitted.
• All items must be satisfactorily answered / addressed / completed in order for you to achieve a “Satisfactory” outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance • The assessment items you submit will be retained by the college as evidence of your performance.
College Policies and Procedures relating to assessments, and associated forms, are available via http://www.think.edu.au/about-think/thinkquality/our-policies.
William Blue Resort tailoring events for your individual needs.
We welcome the opportunity to provide special menus and service to meet your requirements.
EVENT INQUIRIES
Sales & Marketing
T (02) 1234 5678
E events@wbresort.com
For events and conferencing, William Blue Resort provides an idyllic location and the promise of excellence in food, beverage and service delivery. E vent catering is one of the most varied forms of food service.
William Blue Resort has numerous options available for tailor-made and exclusive events, product launches and corporate conferencing. William Blue Resort promotes individualized catering and location options
FACILITIES
Since opening in 2013, William Blue Resort has received rave reviews from guests who have been surprised by the international edge this new ‘training’ resort provides the gateway of The Whitsundays, in Queensland.
William Blue Resort offers guests a chic and functional environment with minimalist designed suites inviting the outside in, exceptional service standards and genuinely sophisticated cuisine. It is the perfect combination of the comfort and facilities of a hotel, with the privacy and hospitality of a boutique retreat. The interiors are fresh with white backgrounds interlaced with rich browns, reds and creams and finished with high quality fabrics, leather and wood. Oversized day beds, comfy sofas, poufs and large coffee tables are scattered throughout the Resort for guests to lounge back and enjoy, whilst taking in the views of the beach, gardens and islands.
Relaxed sophistication, sublime food & beverage, and open hospitality is to be experienced by all visiting William Blue Resort. The dynamics of the hotel is relaxation, entertainment and a place to have a good time with a focus on excellence in food and beverage, relaxed lunches and decadent dinners. William Blue Resort caters for the adult market, attracting those who understand the value of service, who view food & beverage as an integral part of recreation, and who are looking for a different style of holiday or work retreat. With two airports nearby, it’s the ideal get-away.
Set in the tropical surrounds of Airlie Beach on the beach front, William Blue Resort has a great deal to offer allowing guests the chance to do as much or as little as they like. William Blue Resort has developed an extensive activities program from beach soccer, tennis, volleyball, deep sea fishing, sand surfing, white water rafting and much more.
William Blue Resort truly is the gateway to adventure. Venture off-shore to experience the crystal clear waters, perfect for snorkelling, sailing, sea kayaking or scuba diving - which is reputedly world class with colourful corals, intriguing wrecks, exhilarating drifts and the Big Fish encounters.
Or take an unforgettable journey into paradise, rafting the Barron River Gorge, an exciting Class II-III whitewater. Explore hidden grottoes, cool off beneath cascading waterfalls and hike amidst emerald forests. Fun, adventure, and uncommon beauty – this river trip has it all.
Alternatively, laze on William Blue Resort’s sandy beach that stretches for kilometres whilst being soothed by the constant sound of waves lapping on shore, or lounge on sun beds sipping cocktails by the pool. Those looking to be pampered can indulge in a relaxing tropical massage, facial or manicure and pedicure. All available to those staying in-house.
The Resort is also home to a championship designed 18 hole, par 72 golf course playing around mountains and through canals. With 66 bunkers and multiple water hazards on 12 of the 18 holes, it truly is an adventurous golf course.
All food & beverage areas overlook the pool, tropical gardens and beach. The a la carte restaurant, Bistro and Beach Bar Barbecue, coupled with the 5 bars and a night club, offer the most outstanding food and beverage experience imaginable.
To support guests staying in-house, William Blue Resort has developed a Media Centre located on the mezzanine level, above reception and the Lounge Bar. The Media Centre provides guests with access to computers, high speed internet connection, printers and faxes. The facility offers 35 computers set up for privacy of users. Secretarial services are also available to guests by appointment.
Surrender from the everyday and experience the renowned William Blue Resort quality, style and exquisite food and beverage in the majestic surroundings of the Whitsundays at an affordable price. The value per dollar is truly second to none.
ACCOMMODATION
All 100 suites invite the outside in, making the most of the sensational scenery of the Whitsundays. The Ocean View Suites boast a panoramic view of the ocean and neighboring islands, whilst the Garden View Suites enjoy a lovely bright and airy ambience overlooking the tropical gardens.
Each room is fitted with superior technology to ensure fast and consistent access to the internet and individual fax lines. Satellite TV, In-Suite Bar, new marble bathrooms, air conditioning, private balconies with daybeds, are standard fare.
All suites provide guests with the luxury of Jurlique range of products that absorb quickly and will rejuvenate, replenish, hydrate and nourish your skin.
PENTHOUSE SUITES
William Blue Resort has 12 Penthouse Suites, located on the upper level of the Resort. Each Suite boasts breath-taking views of the ocean, with island vistas. The suites are elegantly appointed with imported furnishings. Features include exquisite domano floors, full service bar, king size four poster bed, walk-in wardrobe, sitting room with oversized day beds, two spacious balconies, internet connection, plasma TV and satellite television.
OCEAN SUITES
The Resort has 44 Ocean Suites. Each suite accommodates 2 people. Roll-aways and cots are available on request for children under 12, and should be pre-arranged to ensure availability.
GARDEN SUITES
The Resort has 44 Garden Suites. These twin suites are furnished with two double beds and are able to accommodate a maximum of 4 adults.
Cost (AUD$) Rack
Penthouse Suites – Ocean View $300.00
Ocean View Suite –Queen $180.00
Garden View Suite – Twin $120.00
RESTAURANTS & BARS
THE BISTRO
Casual, convenient pool and beachside, light lunch in or out, the Bistro is perfect for those who want to stay in bathers and make the most of the sunshine. The bistro offers quality meals and snacks, with flavours that will pique the interest of our guests. Full beverage list available throughout the day.
Trading Hours 7am–10pm
COAST
Coast restaurant boasts 270º views of the Pacific with a panoramic view of the outlying islands. The cool breeze flows through the open plan, providing the idyllic tropical setting with an international edge. The contemporary fusion style of food delivers the freshest local produce in addition to the best the rest of the world has to offer. The menu is inspired by the magnificent surroundings, and all dishes are complemented by an exciting wine list selected by our Sommelier.
Trading Hours: Monday to Sunday from 6pm
COAST LOUNGE
Sophisticated and fun. The Coast Lounge is the ideal location for cocktails & canapés. Guests can lounge back in large day beds and enjoy the uninterrupted views of the South Pacific with a bird's eye view of the ocean. The cool breeze flows through the open plan, providing the idyllic setting with an international edge. The ambience is intimate, moody and sensual. Experience a full range of cocktails, champagne by the glass and cognacs, all complemented by delectable canapés and funky tunes.
BEACH BAR BBQ
More social in event style, with the Whitsundays brilliant sunsets as the backdrop, the Beach Bar creates an alfresco style atmosphere, highlighted by the mirror-like water of the beach front and the cool caress of the breeze. The cabana extends to an outdoor slate lounge sectioned off for exclusive events, where guests will sit back and enjoy the natural amphitheatre created by clever design. And to top it off, the Beach Bar has an upstairs outdoor party deck that captures the essence of the Whitsundays with 360º views taking in islands and the sunset over the mountains. The cocktails are fresh and fun, complemented by canapés and light snacks full of gusto and flavour for guests to savour. The feeling generated is funky and alive.
Trading Hours 4pm-10pm
THE GREENS CLUBHOUSE
For night-time events only, the Clubhouse facility at The Greens will be opened exclusively for private, social events. The Clubhouse will attract many weddings and parties. A more picturesque venue you could not find. Minimum 30 people / maximum 200 (cocktail style). Cost includes venue hire. Trading Hours 7pm-12am
CRUISE
For those who are looking for a more intimate environment to conduct their special event, the night club's ambience is moody and sensual. Limited by numbers, the night club will attract an exclusive clientele who are comfortable within the stylish and somewhat exotic Moroccan surrounds with large day beds decorated with sumptuous cushions in rich reds, golds and blues. The sunken red bar is a focal point, drawing guests in and offering the very best in cocktails, champagnes and cognacs - all of which are matched perfectly by canapés.
Trading Hours 9pm – Late
FOYER BAR
First impressions count. An indoor waterfall over a mirror spanning 6 meters of the bar as well as visually interactive presentations projected on 2 screens reflecting into the waterfall, set us apart from any reception in the Whitsundays. Designed to greet guests with open hospitality and outstanding service on arrival. The tranquility of the wall of running water and the stylish and comfortable furniture, provide the perfect meeting place for drinks throughout the day and into the night.
Trading Hours 11am-11pm
CONFERENCING FACILITIES
EVENT CENTRE
William Blue Resort has state of the art conferencing facilities, with the Event Centre accommodating up to 100 guests. Please refer to the Group Meal Plan Options for details on food & beverage packages available at the Event Centre, and costs associated with it.
BOARDROOM
The Boardroom is available for private booking and can accommodate up to 25 people. Light refreshments and/or lunch and dinner service are available upon request.
? Room Hire – 2 hours $50.00
? Room Hire – half day (up to 4 hours) $90.00
? Room Hire – full day (up to 8 hours) $150.00
Refreshments:
? Light refreshments including:
o Tea, coffee, water, fresh juice and assorted pastries and fresh fruit $15.00pp
For all costs associated with lunch and dinner, please discuss your requirements with your Sales & Marketing Executive who will tailor a package to your needs.
ACTIVITIES
SPORTING & ACTIVITIES SERVICES
As part of the overall Resort offering, various sporting and activity services have been put in place to entertain guests, providing them with a true tropical holiday experience.
Priding itself on exceptional service standards and excellence in all aspects of hospitality, our staff and those of all supplier companies, are young, passionate, energetic, helpful & friendly. Below are some of the activities available to guests of William Blue Resort.
Tennis Day Night
? Hourly booking rate
Equipment Hire $10.00 $20.00
? Tennis racquet hire (per racquet, per booking) $5.00
? Tennis balls (per set, per booking)
Biking $5.00
? Mountain bike – per hour $5.00
Cocktail & Canapé Classes – cost per person
? Learn how to make 6 cocktails (1/3 size each)
? Canapés provided
? 1 hour
Diving
$40.00
? Daily 2 tank dive $170.00
? 6 Dive package $480.00
? 10 Dive package $750.00
? Night dive $106.00
? Gear hire - per dive $16.00
Padi Courses
? Discover scuba diving $170.00
? Scuba diver $500.00
? Openwater (certification) $700.00
? Adventure diver $360.00
? Advanced diver $480.00
? Rescue diver $660.00
? EFR (first aid) $180.00
? Divemaster
Rafting & Kayaking $1,400.00
? 1 day: Barron River Gorge rafting
? 1 day: Coastal sea kayaking
Boating Adventures $2
Fishing Trips - min 6 people, max 8 people
$250.00 $1,500.00
$2,200.00
? Full day – 9 hours (includes morning / afternoon tea, lunch and drinks)
? Exclusive fishing charter (min 1 person / max 8 people) on 34”boat
? Exclusive fishing charter (min 1 person / max 10 people) on 40” boat
Island Beach Trip - min 5 people, max 15 $85.00
? 1/2 day beach swimming, snorkelling (includes transfers, morning
tea, drinks) $160.00
? Full day beach swimming, snorkelling (includes transfers, morning / afternoon tea, BBQ lunch and drinks)
Note: Alcoholic beverages available for purchase throughout the day
Massage
The Massage Cabana is situated on the beach front and nestled beneath palm trees, with the soothing sound of waves lapping on shore, it truly captures the essence of the Pacific creating the idyllic setting for relaxation. Utilizing Jurlique spa products, you will experience rejuvenation of the body and a sense of peace and tranquillity.
Body scrub & body polish $45.00
Basic pedicure & foot spa $40.00
Basic manicure $15.00
Facial scrub & polish $25.00
Massage selections, per ½ hour charge:
Relaxation massage $30.00
Swedish massage $45.00
Neck & shoulder massage $20.00
Migraine massage $30.00
Sports injury massage $45.00
Free-of-Charge Activities
? Snorkeling -
? Volleyball -
? Beach Soccer -
? Touch Rugby -
? River Kayaking -
? Windsurfing -
? Sand surfing -
? Croquet -
? Beach Cricket -
? Beach Fishing -
? Petanque -
? Monopoly -
? Scrabble -
? Carromboard -
? Catch Ball -
? Paddle Bats -
? Quiz Nights -
? Pool / Snooker Coin Operated
THE GREENS
Set amongst tropical rainforests and winding canals, with 66 bunkers and multiple water hazards on 12 of the 18 holes, the 18 hole, par 72 golf course is truly adventurous. Supported by the Clubhouse and Pro Shop facilities, and its neighbouring hotel property, golfers will experience excellence in food and beverage delivery, exquisite location and surrounds and exceptional service throughout.
Casual Green Fees 18 Holes 9 Holes
• Hotel guests $25.00 $15.00
• Visitors $35.00 $25.00
• Juniors (under 16)
Equipment Hire $15.00 $10.00
• Golf cart $20.00 $15.00
• Trundle $7.00 $7.00
• Premium clubs $25.00 $18.00
• Standard clubs $15.00 $10.00
• Balls $7.00 $7.00
• Shoes
Driving Range / $5.00 $5.00
• Balls (50 balls) $10.00 $10.00
• Club hire (each club)
$2.50 $2.50
Lessons Casual Member
• 1 hour private $60.00 $40.00
• 1 hour share (2 people) $45.00 $25.00
• 9 hole playing with Pro $100.00 $70.00
• 1 hour Clinic Short Game $25.00 $15.00
• 1 hour Clinic Full Swing $25.00 $15.00
• 1 hour Clinic Ladies, including pastries, tea & coffee $32.00 $22.00
NOTE: All prices quoted are subject to change.
AIRPORT / HOTEL TRANSFERS
BY AIR
Proserpine - You may wish to fly into Proserpine (Whitsunday Coast) airport and then use one of many transfer services to get to your accommodation or tour.
For the drive to Airlie Beach from the Airport, the best option is a shuttle service like who will take you right to your destination. This is a friendly personalised airport transfer company with 5 star service using the latest model commuter buses while still priced at very reasonable rates.
Shuttle services, local taxis and Limousines that service Proserpine airport all need to be pre-booked before your flight lands. For your convenience, we can book for you right after you arrange your flight.
Virgin Blue and Jetstar have regular flights into Proserpine.
Hamilton Island - Also has a domestic airport bringing visitors to the area. Two ferry services then transfer passengers to the mainland via either Abel Point Marina (in Airlie Beach) or Shute Harbour (12km from Airlie Beach).
Mackay - Has a larger domestic airport but is further away from your gateway to the Whitsundays – Airlie Beach (Mackay is 150km south).
If you choose to fly here the best way to get into Airlie Beach is a booking with a shuttle service like Whitsunday 2 Everywhere who schedule regular Mackay airport pickups based on flight arrivals.
Virgin Blue, Jetstar and Tiger have regular flights into Mackay.
Transit bus Service - There is a regular bus route running in Airlie Beach extending through to Shute Harbour and Proserpine. Bus stops are conveniently dotted throughout the towns so getting anywhere on public transport is quite easy. Tickets for the transit service are paid for on the bus.
BY ROAD
Hire Cars / Camper Vans - Several hire car companies are operating in the area and usually arrangements can be made to pick up and leave cars wherever is convenient for you. You could also hire a campervan from the Airlie Beach Wicked Campers depot.
Tourist Coaches / Bus to Airlie Beach - There are coastal bus services running the length of the Queensland coast that pass through Airlie Beach several times a day. These services run from Brisbane to Cairns and stop at most major towns and cities along the coastal route.
BY RAIL
Queensland’s Tilt Trains offer a very fast and comfortable option for getting to and from Proserpine. They have 2 northbound and 2 southbound stops per week at Proserpine Train Station, then a connecting bus service will take you to Airlie Beach.
GENERAL INFORMATION
CONFIRMATION OF GROUP BOOKINGS
All bookings remain tentative until a company purchase order has been placed. At such time a written confirmation and terms of agreement letter will be sent to along with the request for a deposit of 50% of total expenditure.
GROUP PAYMENT TERMS
50% payment is required 60 days prior to the event date.
Remainder of payment to be paid on completion of event, prior to departure.
PERSONAL EXPENSES
It is recommended that you advise each delegate attending your event that they are responsible for the costs incurred in-suite including telephone, email and in-suite bar. Payment for all in-suite expenses is to be settled prior to departure.
CANCELLATION POLICY
William Blue Resort has a 60 day cancellation policy for events. All cancellations, including reduction in event attendance, made after this time will incur the following charges:
• Between 31 and 60 days from conference: 50% per person
• Between 0 and 30 days from conference: 100% per person
Please note, final attendance numbers are to be confirmed 60 days prior to event date. Should numbers increase, please contact the Sales & Marketing Department for confirmation of availability and revised costs.
QUOTES
Quotes are valid for 14 days from the date of quotation, unless otherwise specified.
WET WEATHER ARRANGEMENTS
No responsibility is taken by the establishment in the event of wet or bad weather. All clients are encouraged to have a feasible wet weather plan for their event.
CHOOSING YOUR MENU
Before deciding on your meal selections it is best to arrange an appointment with our Events Manager and Food & Beverage Manager to discuss your requirements and consider any recommendations for your menu. The attached menus are suggestions only and we welcome the opportunity to tailor a personalized menu for you.
Vegetarian or other special meals can be organized in addition to your meal selection given adequate notice.
Please note, due to produce and seasonable changes not all meals are available throughout the year – dishes are priced according to seasonal availability and market prices, and are therefore subject to change after confirmation without notice.
The Sales & Marketing Executive will provide you with the first draft Event Order Forms service group activity booked, 60 days prior to the group booking commencing. You are required to review the Event Order Forms, request any necessary changes, and return to the Sales & Marketing Executive within seven (7) days.
LICENSED PREMISES
All food and beverage outlets and events center areas are strictly licensed areas only – no BYO or corkage charges will be considered.
Please choose your desired wines from the list provided. Please note availability and vintages are subject to change. We recommend that you choose one champagne, one red and one white wine, and beer as a minimum offering. Our sommelier would be happy to make suggestions based upon your menu selections. Special requests for particular wines / beverages are taken into consideration and if possible can be supplied for the event at a predetermined restaurant retail price.
BAR TABS & OPEN BAR
The bar works on a tab system where the patron may choose to designate a set limit per head for the duration of the event. When the limit is approaching the patron is notified and may then set a new limit or close the bar. As the patron you may specify what will and will not be offered through the bar during the event. All beverages are served by the glass to patrons and charged by the bottle to the bar tab.
SEATING ARRANGEMENTS
Seating capacity varies depending on selected venue. Please note, where venues have an outdoor area, the capacity noted includes uncovered outdoor space.
? Events Centre 100
? Coast Restaurant 130
? The Greens Golf Club 100
? Beach Bar & BBQ 80
? Bistro 180
? Cruise Night Club 100
Should you require designated seating, place cards are required in order for staff to easily seat guests. A detailed seating plan will need to be arranged prior to the event with our staff. This involves drafting a plan of tables and then allocating guests to each seat. Staff will take responsibility for setting the place cards, with tables fully set and in place at least 2 hours before the event starting time.
Linen is provided free of charge and tables set with full cutlery, linen napkins and glassware. Additional charges are applicable for flower arrangements or other decorative items.
ACCOMMODATION & EVENTS
Our Penthouse Suites are suitable for small private cocktail style events. We are able to provide you with a butler and wait staff for the evening at an additional charge.
ENTERTAINMENT
We ask that event organizers keep in mind the Resort will be accommodating guests outside of your event. Therefore we kindly request entertainment such as live bands, and equipment such as microphones and / or announcement systems are pre-approved by management and are only used within exclusive event venues on site. Where an event is being held in more open surrounds, classical musicians such as string quartets or acoustic entertainers are encouraged.
Please note, it is your responsibility to inform the establishment of any planned entertainment and events for the night. The establishment reserves the right to cease any entertainment which is unauthorized or which creates inappropriate noise levels at any time during the event.
We thank you for the opportunity to present our Events offerings to you and look forward to welcoming you to William Blue Resort in the near future.
Kind regards,
Sales & Marketing Executive
William Blue Resort tailoring events for your individual needs.
We welcome the opportunity to provide special menus and service to meet your requirements.
GROUP MEAL PLAN OPTIONS Event Inquiries
Sales & Marketing
T (02) 1234 5678
E events@wbresort.com
THE BISTRO
Casual, convenient pool and beachside, light lunch in or out, the Bistro is perfect for those who want to stay in bathers and make the most of the sunshine. The Bistro offers quality meals and snacks, with flavours that pique the interest of our guests. Full beverage list available all day.
Monday to Sunday
9am-9pm Bar / 12pm-9pm Bistro
Breakfast
Full Buffet Breakfast (includes hot selection) $15pp
Continental Buffet Breakfast
A’la Carte Menu Selection $10pp
3 course 50/50 drop
- Meals pre-selected by you for your guests
$25pp
2 course 50/50 drop
- 1 entrée & 1 main or
- 1 main & 1 dessert preselected for your guests $18pp
Entrée
Salt and Pepper Squid with chili jam and lime
Smoked salmon on peppered blini with red onion caper and parmesan salsa
Traditional Caesar Salad with shaved parmesan, crispy proscuitto and poached egg
Chinese cabbage, bean shoot and Shao Xing wine spring roll with dipping sauces
Prawn, Avocado and Rocket Salad on Garlic Bruschetta with lemon aioli
Peppered Beef with Red papaya, Coriander and sesame salad
Grilled Chorizo, Fetta, Rocket and Olive Salad
Chicken, Waterchestnut,, beanshoot and oyster mushroom sang choi bau
Mains
Tomato, boccocini and Oregano Pizza
Prawn Mango Chilli and Coriander Pizza
Smoked Ham and Pineapple Pizza
Mustard Seed, eggplant and tomato Curry with lemongrass steamed rice
Raes Beef or Chicken Burger, Hand cut wedges and Garlic aioli
Fettuccini of prawns, garlic, tomato, chili and parmesan
Beer Battered Local reef fish, hand cut chips, Tartare sauce
Char grilled olive and Parmesan polenta, roast peppers, zucchini and Balsamic Linguini of sun dried tomato pesto, roast garlic, baby spinach, pine nuts
Desserts
Sticky Chocolate Brownie
Chocolate tart, double cream
Banana Carmel vanilla Ice cream martini
House tropical fruit sorbets & ice creams
Vanilla crème brulee
Bistro Buffet Selection
(minimum 20 people)
Tastes of Italy
$25 per person
Chef’s selection of pizza and pasta (3 types of each)
Crusty Bread
Fresh garden salad
Tomato, basil and red onion
Caesar Salad
Dessert selection
Thai Flavours
$25 per person
Thai Green Chicken Curry
Stir fry beef with chilli, lemongrass, asparagus and oyster mushrooms
Steamed reef fish with tomato sambal and Kaffir lime leaves
Steamed rice
Prawn, red papaya salad with Namjim
Spicy chicken and glass noodle salad with coriander and peanuts
Bean shoot, Wombok, ginger and basil salad
Dessert Selection
Tastes of the Pacific
$25 per person
Grilled Walu with coconut milk, tomato, red onion and lime
Bongo chilli chicken on roasted taro
Lamb, sweet potato and eggplant curry
Steamed rice
Papaya on crunchy lettuce with crispy bacon
Barramundi marinated in lime and coconut
Sweet potato and snake bean salad
Dessert selection
Prices quoted are for the Bistro only, any other venue attracts a 15% surcharge
COAST RESTAURANT
Coast restaurant boasts 270º views of the Pacific with a panoramic view of outlying islands. The cool breeze flows through the open plan, providing the idyllic tropical setting with an international edge. The contemporary fusion style of food delivers the freshest local produce in addition to the best the rest of the world has to offer. The menu is inspired by the magnificent surroundings, and all dishes are complemented by an exciting wine list selected by our Sommelier.
Monday to Sunday
From 6pm
A’la Carte Menu Selection 3 course 3 choice meals
- Select 3 from each course for your guests to choose from on the night $35pp
3 course 50/50 drop
- Meals preselected by you for your guests $28pp
Entrée
Chilled Rockmelon and Basil Soup
Walu, Scallop and Prawn laksa
Kokoda – Walu Marinated in coconut milk, lemon chilli and Coriander
Seared Peppered Tuna with pickled Cucumber, Chili, Coriander and Lime
Prawn and Nori Tempura with Mango and Chili Relish
Seared Silken Tofu with wok Greens and Sesame Dressing
Rare Beef with Papaya and coconut salad, crispy shallots
Grilled Asparagus with Goats Cheese Ravioli, confit Tomatoes
Braised pork belly with lobster and green pawpaw and namjim Smoked Salmon on sweet corn fritters with tomato jam
Mains
Moroccan spiced lamb loin, tomato, olive fetta tart and rocket
Confit duck with Thai red curry noodles, basil and roasted peanuts
Black angus rib eye with mushroom ragout, potato galette and horseradish marscapone
Chili jammed bug tails with coconut rice, basil, coriander and ginger
Grilled Paka Paka with chorizo crushed potatoes, avocado and lemon
Pistachio crusted reef fish, asparagus and lemongrass beurre blanc
Roasted galic mushroom on soft gorgonzola polenta, tomato & vanilla chutney
Desserts
Chocolate and coconut bombe Alaska
Caramalised Lemon Tart with strawberry salad
Banana and chocolate soft centred pudding with praline Ice Cream
Frangelico crème brulee with hazelnut biscotti
William Blue Resortfruit sorbets
Orange and Vanilla pancotta with Strawberry Jelly
Selection of international cheese
Buffet Selection
(minimum 30 people)
Seafood from the Pacific
$70 per person
Selection of freshly baked breads
Cold Selection
Prawns
Mussel
Slipper Lobster
Crabs
Condiments, lemon and lime cheeks
Hot Selection
Grilled Walu Skewers with Stirfry Asian Greens
Whole Roasted Paka Paka with Garlic lemon and Rosemary
Wok Fried Seafood with Snake Beans, coriander, chilli and egg noodles
Salt and Pepper Squid
Tempura Prawns with Mango
Coconut and Lemongrass Rice
Assorted Salads
Crab Watermelon and basil Salad with Galliano Dressing
Kokoda
Tropical Fruit Platters
Array of Cakes and Pastries
Prices quoted are for Coast Restaurant only, any other venue attracts a 15% surcharge
BEACH BAR & BBQ
More social in event style, with the Whitsundays brilliant sunsets as the backdrop, the Beach Bar creates a Mediterranean style atmosphere, highlighted by the mirror-like water of the beach front and the cool caress of the breeze. The Cabana extends to an outdoor slate lounge sectioned off for exclusive events, where guests will sit back and enjoy the natural amphitheatre created by clever design. And to top it off, the Beach Bar has an upstairs outdoor party deck that captures the essence of the Pacific with 360º views with island vistas and the sunset over the mountains. The cocktails are fresh, fun and sexy, complemented by canapés and light snacks full of gusto and flavour for guests to savour. The feeling generated is funky and alive.
Monday to Sunday from 4pm
Buffet Selections
(minimum 20 people)
Sunset Satay’s
$25 per person
Chicken and beef satays with Coconut peanut sauce
Reef fish with Pineapple Relish
Vegetable skewers
Steamed lemongrass Rice
Green Leaf Salad with Soy and Balsamic Dressing
Chilli Beef and Red Papaya salad with toasted Sesame Dressing
Fresh Fruit platters
Sunset Seafood
$35 per person
Crusty Bread
Grilled Reef Fish
Walu Skewers
Cajun Prawns
Garlic slipper Lobsters
Thai Fish Cakes
BBQ Corn
Greek Salad with Fetta and Lemon Dressing
Tomato, Red onion and Basil Salad
Confit Tuna, herb and olive Pasta salad
Passionfruit Pavlova with mixed berries
Tropical Fruit Salad with Lemongrass Syrup Chocolate and Pistachio nut Brownie
Prices quoted are for The Beach Bar only, any other venue attracts a 15% surcharge
THE GREENS CLUBHOUSE
For night-time events only, the Clubhouse facility at The Greens will be opened exclusively for private, social events. The Clubhouse attracts many weddings and parties. A more picturesque venue you could not find.
Monday to Sunday from 6pm
BBQ Buffet
$55 per person
(minimum 30 people)
Garlic Bread
Garlic and Thyme marinated chicken BBQ lamb Cutlets, Mint Pesto
Cajun Spiced Prawns with Garlic Aioli
Peppered Beef Scotch Fillet
Grilled Walu with mango Salsa
Roasted Root Vegetables
Roasted Field Mushrooms with Garlic and Rosemary
Tomato Basil and Red onion Salad
Potato Salad with seeded mustard mayo
Mixed leaves with balsamic dressing
Chocolate Mud Cake with Rum Raisin Ice cream
Tropical Fruit Salad
Any changes to product listings attract a 15% surcharge.
BEVERAGE PACKAGES
William Blue Resort offers a variety of venues for you to enjoy cocktails and canapés (min 20 people)
Standard Beverage Package
Includes local beer,
Red & white Georges du Boeuf vin table non vintage
Soft drinks
Bottled Water
1hour - $15 2 hours - $30 3 hours - $45
Premium Beverage Package
Includes local beer,
Red & white Georges du Boeuf vin table non vintage Soft drinks
Bottled Water
Cocktail selection
Caprioska ? Cosmopolitan ? Martini
1 hour - $25 2 hours - $45 3 hours - $65
CANAPÉS
Select 4 canapés of your choice to be served for the first hour of your event
Cold Selection
Tuna, cucumber and mayo nori rolls with wasabi and soy
Prawn avocado nori rolls with wasabi and soy
Tomato boccocini and basil tart
Smoked Salmon with spiced Avocado
Sesame roasted beef and asparagus rolls
Peppered Tuna tartare in chinese spoons with coriander
Proscuitto and gorgonzola on croutes
Hot Selection
Thai fish cakes of local walu with fresh coriander and dipping sauces
Rice paper vegetarian spring rolls
King prawn, chicken and peanut wontons
BBQ Satay skewers chicken, beef, or lamb
Coconut crispy fried prawns with lime aioli
Spiced Paka Paka Skewers
Confit duck and beansprout spring rolls
Sticky pork and coriander wontons
Potato, spinach and cumin samosa
Grilled Chorizo with garlic, lemon yoghurt
Full canapé menu with premium beverage package
1 hour - $40 2 hours - $65 3 hours - $85
Beverage packages are available in all bars during normal operation.
Beverage-only packages are available in The Bistro or Coast with a lunch or dinner selection.
Any changes to product listings attract a 15% surcharge.
THE EVENT CENTRE – CONFERENCE PACKAGES
Nestled amongst the shade of the trees and beside the lagoon, our events centre is the perfect setting for meetings and seminars. The centre is fully air conditioned and equipped with the latest in sound systems and imagery projection. The Event Centre charges are based on selected food & beverage packages – there is no room hire fee.
EVENT CENTRE CONFERENCE PACKAGES
Minimum 20 people / maximum 100.
Prices are per person and include room hire and tea, coffee and juice on arrival
Light Lunch $35PP
Morning Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices from the following:
Biscotti
Oven fresh croissants
Danish style pastries
Freshly baked fruit or chocolate muffins Banana loaf with walnuts
Light Lunch
Includes bottled water, fresh juice, brewed coffee & tea
Red pepper, baby spinach frittata
Selection of gourmet sandwiches and rolls (3 types, including 1 vegetarian)
A basket of fresh fruit
Afternoon Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices of the following items:
Lime tart
Chocolate brownies
Apple pie & double cream
Passion fruit tart
Scones, cream & jam
Working Lunch Buffet $40PP
Morning Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices from the following:
Biscotti
Oven fresh Croissants
Danish style pastries
Freshly baked fruit or chocolate Muffins
Banana loaf with walnuts
Basket of fresh fruits
Lunch
Includes bottled water, fresh juice, brewed coffee & tea
Red Pepper, baby spinach frittata
Selection of gourmet sandwiches and rolls (3 types, including 1 vegetarian)
Plus three (3) choices from the following:
Pumpkin, fetta and pinenut tarts
House olive foccacia with roast tomato, fresh rocket & aioli
Potato salad with seeded mustard mayo and chives
Thai chicken salad with coriander and toasted peanuts
Chorizo, zucchini and parmesan pasta salad
Afternoon Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices from the following:
Lime tart
Chocolate brownies
Apple pie & double cream
Passion fruit tart
Scones, cream & jam
Working Hot Lunch Buffet $45PP
Morning Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices from the following:
Biscotti
Oven fresh Croissants
Danish style pastries
Freshly baked fruit or chocolate Muffins
Banana loaf with walnuts
Basket of fresh fruits
Lunch
Includes bottled water, fresh juice, brewed coffee & tea
A choice of two (2) of the following hot dishes:
Beef and Mushroom Stroganoff
Grilled Walu with pineapple, chilli and coriander salsa
Lamb Korma
Stir fry chicken with oyster sauce
Roast Chicken with lemon, rosemary and garlic
Served with the following side dishes:
Steamed rice
Garden Salad
Potato Salad
Afternoon Tea
Includes freshly brewed coffee, tea, fresh juice and two (2) choices from the following:
Lime tart
Chocolate brownies
Apple pie & double cream
Passion fruit tart
Scones, cream & jam
All prices quoted are for the Events Centre. Requests to move morning tea, lunch or afternoon tea will attract a 15% surcharge.
PROJECT PORTFOLIO BUSINESS RELATIONSHIPS – Marking Guide
Student Name
Assessment Criteria Satisfactory Non-Satisfactory
Quotation
A satisfactory response will include:
A quotation based on negotiated services that includes payment and requirements for confirming the event bookings, correct calculation of event costs, reference to initial meeting with client, professional business writing standards, appropriate approvals, and use template provided. The response did not fulfil the requirements of the question
Event order form A satisfactory response will include:
An event order form for activities undertaken at the Event Centre on day 1 of the conference, including food and beverage requirements, audio and technical requirements, food & beverage order, approval process, and noting the departments and positions of key personnel that the event order form will be distributed to; and must use template provided. The response did not fulfil the requirements of the question
Customer feedback form A satisfactory response will include:
A customer feedback form for William Blue Resort, tailored to the client’s corporate conference. The feedback form must include: message stating why feedback is important; client company name, respondent name / email address, date of completion; evaluation of registration process, accommodation, events centre, food & beverage outlets utilised for breakfast and dinner, team building activities by activity used; highlight of stay; and areas for improvement. The response did not fulfil the requirements of the question
Event critique form A satisfactory response will include:
A post evaluation of the event, presented on the event critique form provided. The form must include: Name of manager; date and time of event; a brief description of the event; how resort rated against agreed KPIs; revenue breakdown including total revenue by service centre, number of pax and average price per person; problems encountered and recommendations for improvement; opportunities to follow up with client post event. The response did not fulfil the requirements of the question