Lunch Proposal for SOO'25

Hwa Chong Institution Lunch Proposal v2.1

• Proposal for lunch procedures during SOO'25
• Last modified: 25/12/2024
• Prepared by: Ryan Leow (Organising Secretary)
• Vetted by: [Not specified]

General Details

• Title: Lunch Proposal
• Dates: 2nd, 3rd, & 6th January 2025
• Time:
  • 2nd January: 11:30hrs - 13:30hrs
  • 3rd January: 10:45hrs - 11:45hrs
  • 6th January: 11:00hrs - 12:30hrs
• Venue: Canteen
• Objective: To provide a clear outline of lunch procedures during SOO'25

Appendices

• Appendix A: General Details
• Annex A1: Lunch Timings
• Annex A2: Seating Plan
• Annex A3: Stall Allocations

Lunch Procedures

• Lunch duration: 1 hour on all 3 days
• Buddies to guide groups to allocated tables with seating plan
• Signboards for seating allocations
• Classes not allowed to proceed to stalls without permission
• Kenneth Toh (Lunch I/C) to allow classes 2 at a time
• Each class limited to 3 stalls, rotated throughout the days
• Minimizing queues.
• Freshmen strictly not allowed to buy drinks from vending machines
• Preventing drink store waste of time, long queues.
• Buddies accompanying freshmen to get water bottle if needed.
• Freshmen only allowed to buy water bottles from the drink store or vending machines if they do not have one.
• Buddies to ensure order and seating arrangements.
• Freshmen stay seated and not allowed to wander off after buying food.
• Freshmen return plates to the correct area and clean tables.
• Buddies not allowed to buy their own food, catered food is provided

Annex A1: Lunch Timings

• Provides lunch timings for various groups (Aphelion + iSpark, Ortus + ProEd) for each day.

Annex A2: Seating Plan

• Seating plans for Day 1 and Days 2 & 3
• Seating plans are based on the lunch timings of the classes.

Annex A3: Stall Allocations

• Day 1, 2, and 3 stall allocations for classes are provided
• Includes stall names and specific classes allocated

This proposal outlines the lunch procedures during SOO'25, including important dates, times, and venue details. It also includes guidelines for seating allocations and stall rotations to ensure a smooth experience for participants. The document aims to clarify roles and expectations for managing lunch effectively.