_PPA Guide: F-01.03 Spaghetti Dinners

Fundraiser Activity
Guide F-01_03, Spaghetti Dinners

Summary & Scope

Spaghetti Dinners are one form of Parish and community social event that seeks to provide a reasonably priced family-style meal in a setting that promotes socialization among the patrons. They should be conducted in a period of lower Council activity and should avoid schedule conflicts with other Parish activities.

Spaghetti Dinner Planning

Council Officers should identify a Committee Chairman at least 3 months prior to the planned dinner. A minimum of two months before the dinner the Chaiman will have established a team and called the first meeting of the committee.  The Chairman is responsible for the coordination and timing of all activities.  He will need to provide the web master with the date, times and number of volunteers required (see the attached spread sheet).

  • Committee is composed of:
    • Committee Chairman
    • Kitchen Coordinator
    • Hall Set-up Coordinator
    • Buffet Line Coordinator
    • Hall Seating, Wait Tables Coordinator
    • Ticket Coordinator
    • Cash Bar Coordinator
    • Hall Clean-up Coordinator
    • Kitchen Clean-up Coordinator
  • Advise Grand Knight to reserve PLC for appropriate dates
    • Kitchen two days prior to date of dinner
    • PLC from 10:00 AM – 8:00PM on date of dinner
  • Set menu
  • Set pricing
  • Determine Hall and Table Decorations
  • Establish dates for bulletin and in church announcements
  • Dates for ticket sales at Sunday Masses

Coordination Responsibilities:

Kitchen Coordinator:
    • Establish Kitchen staff, duties, dates and time
    • Determine and manage inventory requirements of all food and serving items (plates, cups, knife and forks etc.) through the six-week period
    • Monday Place US Foods Order
    • Wednesday Grocery Shopping Sams Club, Order bread (Publix)
    • Cake Baking
    • Thursday Food Prep—craft meat balls
    • Date of dinner AM Food Prep and Cooking, Bread and soft drink pick-up
Hall Set-up Coordinator:
    • Date of Dinner 10:00AM manage hall set up Including tables, chairs, place mats and condiments on the tables
    • Set-up tables for serving, ticket taking and cash bar
    • Place garbage buckets around dining area including extra liners
Hall Seating, Wait Table Coordinator:
    • Assure all materials are available on serving table, Cleaning items, extra condiments, table place mats
    • Assign duties
    • Clear tables
    • Reset tables
    • Remove garbage
    • Maintain clean dinning room
    • Assist handicap getting dinners to table
Buffet Line Coordinator:
    • Set up buffet line
    • Assign servers duties
    • Ticket collection
    • Coordinate line requirements and timing with kitchen staff
    • Tear down buffet line
Ticket Coordinator:
    • Design, verbiage and printing of tickets
    • Provide all necessary materials
    • Assign ticket duties including 50/50
    • Provide interior and exterior signage
    • Compile sales data
Cash Bar Coordinator:
    • Coordinate liquor license acquisition with Financial Secretary
    • Determine and acquire inventory of beer and wine required
    • Assign duties
Hall Clean-up Coordinator:
    • Assign duties
    • Return all unused condiments to cabinets and/or refrigerator
    • Clean and store tables and chairs
    • Clean floor
    • Remove all garbage
Kitchen Clean-up Coordinator:
    • Assign duties
    • Clean and store all cooking materials
    • Clean stoves, fryers (if used), refrigerators and floors
    • Coordinate requirements with kitchen manager

Resources

  • PDF of this page – PDF