To maintain a good relationship with key BUSD officials & all the staffs and teachers in the three middle schools to secure BUSD facility usage

8/28/95 12:00 noon (Morrill and Sierramont Middle School)

8/29/95 12:00 noon (Piedmont Middle School)

-A weekday lunch in the Summer, usually in the last week of the School Summer Holiday before the new school year begins.

-Sierramont Middle School (Sierramont -Staff Lounge)

-Piedmont Middle School (Piedmont -Home Economic Class-room)

-BUSD: Superintendent, Assistant Superintendents, Business Services Director, Education Services Director and 3 middle school principals and All the teachers and staffs of the 3 middle schools

-BCS: Principal, Vice Principals, Liaison, 3 Campus Manages, Advisors and the teacher representatives of the BCS

About 55 people of each middle school attended the lunch

-Principal set out the date and called BUSD Superintendent's secretary to find out who in BUSD could come

-BCS found out who would attend

-Liaison called the 3 middle school principals to reconfirm the date, the time the place to set up the lunch and how many people would attend the lunch

-Principal set out the budget

-Liaison called different restaurants for comparing the prices and made the food order after discussing with BCS principal.

-BCS paid the Bill

-On 8/28/95 & 8/29/95, the total bill for the catering was $900. ($5.00 x 180 = $900 included delivery of soft drink, ice, paper plates, napkins, paper cups, plastic forks & spoons)

-The catering was from:

Yu Heung Chinese Restaurant Tel: (408) 258-8290 Fax: (408)258-8817

1030 Piedmont Road #C, San Jose, CA 95132.

-In addition to the catering, 50 egg rolls were ordered from King Egg Roll of Berryessa on 8/28/95 for the Piedmont Middle School Teachers' Luncheon. (good idea for counting how many people attended the luncheon, assuming one egg roll per person)

-Total cost for the egg rolls was $20. ($.40 X 50 egg rolls = $20)

1. Prepare lots of extra paper plates, napkins, paper cups, plastic forks & spoons in case of the shortage supply from the restaurant.

2. Asked the restaurant provided the serving spoons, ice containers.

3. For making sure the restaurant could deliver the food on time, better called & reminded the restaurant manager two days before the Luncheon, and went to the restaurant for final check before the set up time on the Luncheon day. (set up time would be about 15-30 minutes before the Luncheon time)

4. Usually restaurant needed 7 days in advance from order to deliver the food.

5. When receiving the food at each campus, needed a person who knew about the information of the food order to stand by because the restaurant might deliver the wrong food or wrong items to the wrong campus.