Event orders

A coordinator begins with the event subject, customer reference, serving time and venue. Each line carries its menu item, portions, unit price and allergen declaration. The owner is the team member responsible for the order. Those details let the kitchen assess an actual commitment rather than a loose event note. A venue’s contact, address and eligibility note make the destination intelligible to the service team. The organization gives the order its operating context and time zone.

• Confirm the destination. The coordinator selects the venue and owner under the operating organization before accepting a serving time.
• Price the actual lines. Portions and unit prices explain the order amount; allergen declarations travel with the menu commitment.
• Keep the accepted revision. The receipt and accepted time identify the scope handed to the kitchen, even when later work changes.

Acceptance checks active products, portion quantities and allergen constraints and confirms capacity for the serving time. The guarded action calculates the net amount, records accepted time and leaves an operation receipt. A changed line or changed venue should be reviewed against the current order revision before another acceptance action. The coordinator can explain the amount from the lines and can point to the accepted version that the kitchen received.

Agree who may accept an order and how the team checks serving-time capacity. Decide how the coordinator verifies products and allergen declarations before promising a menu. Require an owner, venue and current revision at the acceptance handoff. Give the supervisor a route to review changes after acceptance, with the original accepted and performed work still visible.

Consider a lunch order for a named venue with a revised guest count. The coordinator updates portions while the order is still Draft, checks the menu against the declared allergens, and accepts the feasible revision. The kitchen sees that accepted scope. If the guest count changes after preparation has begun, the original prepared and served facts stay attached to the order. Only the remaining scope can be corrected through the review path.

Before a coordinator changes an accepted order, compare the current line quantities with any preparation and service already recorded. The correction path preserves those facts and asks the supervisor to decide what remains eligible. A fresh order amount should represent the accepted commitment, while a receipt explains whether the guarded acceptance actually completed.

• Open Event Orders — Accepted, preparing and ready commitments with serving time, venue and owner.
• Served Event Lines — The portions guests received, linked back to their order and preparation time.

Follow the process and review roles and permissions before a live handoff.