A Meeting Planner′s Guide to Catered Events

<p>Preface vii</p>
<p>Chapter 1 The World of Catering 1</p>
<p>TYPICAL CATERERS YOU WILL DEAL WITH 5</p>
<p>CATERING STAFF YOU WILL GET TO KNOW 6</p>
<p>HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS 9</p>
<p>CATERERS OBJECTIVES 16</p>
<p>HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES 17</p>
<p>CREATIVITY 18</p>
<p>SCAMPER 20</p>
<p>WHICH CATERER IS RIGHT FOR YOU? 22</p>
<p>Chapter 2 Meal Functions 25</p>
<p>PURPOSE OF THE MEAL FUNCTION 26</p>
<p>MENU PLANNING 26</p>
<p>STYLE OF SERVICE 43</p>
<p>TYPES OF MEAL FUNCTIONS 49</p>
<p>Chapter 3 Beverage Functions 66</p>
<p>PURPOSE OF THE BEVERAGE FUNCTION 67</p>
<p>TYPES OF BEVERAGE FUNCTIONS 67</p>
<p>MENU PLANNING 70</p>
<p>ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED 73</p>
<p>HOW MOST BEVERAGE FUNCTIONS ARE SOLD 75</p>
<p>BEVERAGE FUNCTION CHARGES 76</p>
<p>LABOR CHARGES 79</p>
<p>chapter 4 On–Premise and Off–Premise Catering 83</p>
<p>ON–PREMISE CATERERS 84</p>
<p>OFF–PREMISE CATERERS 90</p>
<p>chapter 5 Room Setups 103</p>
<p>APPEARANCE 104</p>
<p>LOCATION 106</p>
<p>UTILITIES 106</p>
<p>SPACE REQUIREMENTS 107</p>
<p>PLANNING THE FUNCTION ROOM SETUP 120</p>
<p>DINING ROOM LAYOUT 123</p>
<p>BAR LAYOUT 128</p>
<p>COFFEE STATION AND REFRESHMENT BREAK LAYOUT 130</p>
<p>BUFFET LAYOUT 131</p>
<p>TABLESCAPES: THE TABLETOP LAYOUT AND DECOR 139</p>
<p>WALL AND CEILING TREATMENTS 145</p>
<p>EMPLOYEE UNIFORMS 146</p>
<p>ROOM TEMPERATURE 146</p>
<p>ROOM SCENT 147</p>
<p>LECTERN OR PODIUM? 147</p>
<p>FLAG PLACEMENT 147</p>
<p>RESTROOM FACILITIES 148</p>
<p>PROPS AND OTHER D&Eacute;COR 148</p>
<p>TENTS 149</p>
<p>chapter 6 Staffing the Events 154</p>
<p>PAYROLL EXPENSE 156</p>
<p>FOOD PRODUCTION PLANNING 157</p>
<p>SERVICE PLANNING 160</p>
<p>DEPARTMENTS THAT SUPPORT THE CATERER 172</p>
<p>chapter 7 Low–Cost Events 192</p>
<p>MARKET SEGMENTS 193</p>
<p>BUDGET CONSIDERATIONS 195</p>
<p>OTHER BUDGET OPTIONS 197</p>
<p>chapter 8 Deep–Market Events 211</p>
<p>ELABORATE THEME PARTIES 212</p>
<p>ELABORATE THEMED REFRESHMENT BREAKS 222</p>
<p>ELABORATE OUTDOOR PARTIES 224</p>
<p>chapter 9 Using Outside Suppliers 228</p>
<p>PROVIDING OTHER CLIENT SERVICES 229</p>
<p>AUDIOVISUAL 234</p>
<p>ENTERTAINMENT 239</p>
<p>LIGHTING 241</p>
<p>GROUND TRANSPORTATION 243</p>
<p>GOVERNMENT AGENCIES 244</p>
<p>COOPERATING WITH OTHER CATERERS 245</p>
<p>RENTAL COMPANIES 245</p>
<p>chapter 10 Contracts and Negotiations 248</p>
<p>BANQUET EVENT ORDER 250</p>
<p>R&Eacute;SUM&Eacute; 254</p>
<p>CONTRACT 255</p>
<p>NEGOTIATIONS 279</p>
<p>Appendix 285</p>
<p>Glossary 291</p>
<p>Index 305</p>