A Meeting Planners Guide to Catered Events

Create the best possible catered events with this uniqueresource

Food and beverage costs represent one of the biggest expenses inmost event budgets, yet meeting planners often do not know enoughabout catering and foodservice to make informed choices in thisarea. A Meeting Planner′s Guide to Catered Events is thefirst book to address food and beverage management techniques andtactics specifically for meeting and event professionals. Its mainpurpose is to help you create the best possible catered events byobtaining maximum value for your available budget.

A Meeting Planner′s Guide to Catered Events providesinformation that applies to any type of event from low–costto extravagant. Information for specific event types is included aswell. The coverage gives you a working understanding of:

The basics of catering and typical catered events

On–premise and off–premise catering

How to set up a room for catering

How caterers approach staffing

Catering for low–cost vs. elaborate events, themed events,outdoor events, and more

Using outside suppliers

Contracts and negotiating procedures

Useful as both a comprehensive manual and a go–to guide, AMeeting Planner′s Guide to Catered Events features helpfullearning tools including "Professional Advice" text boxesthroughout, end–of–chapter summaries and review questions, aglossary, and more. Whether you′re an event planning student or aprofessional, this thorough and accessible resource will give youan edge to create that successful and memorable event, all whileensuring the best choices are made to meet your budget.

Preface.

Chapter 1: The World of Catering.

TYPICAL CATERERS YOU WILL DEAL WITH.

CATERING STAFF YOU WILL GET TO KNOW.

HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS.

CATERERS OBJECTIVES.

HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIROBJECTIVES.

CREATIVITY.

SCAMPER.

WHICH CATERER IS RIGHT FOR YOU?

Chapter 2: Meal Functions.

PURPOSE OF THE MEAL FUNCTION.

MENU PLANNING.

STYLE OF SERVICE.

TYPES OF MEAL FUNCTIONS.

Chapter 3: Beverage Functions.

PURPOSE OF THE BEVERAGE FUNCTION.

TYPES OF BEVERAGE FUNCTIONS.

MENU PLANNING.

ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED.

HOW MOST BEVERAGE FUNCTIONS ARE SOLD.

BEVERAGE FUNCTION CHARGES.

LABOR CHARGES.

Chapter 4: On–Premise and Off–Premise Catering.

ON–PREMISE CATERERS.

OFF–PREMISE CATERERS.

Chapter 5: Room Setups.

APPEARANCE.

LOCATION.

UTILITIES.

SPACE REQUIREMENTS.

PLANNING THE FUNCTION ROOM SETUP.

DINING ROOM LAYOUT.

BAR LAYOUT.

COFFEE STATION AND REFRESHMENT BREAK LAYOUT.

BUFFET LAYOUT.

TABLESCAPES: THE TABLETOP LAYOUT AND DECOR.

WALL AND CEILING TREATMENTS.

EMPLOYEE UNIFORMS.

ROOM TEMPERATURE.

ROOM SCENT.

LECTERN OR PODIUM?

FLAG PLACEMENT.

RESTROOM FACILITIES.

PROPS AND OTHER DÉCOR.

TENTS.

Chapter 6: Staffing the Events.

PAYROLL EXPENSE.

FOOD PRODUCTION PLANNING.

SERVICE PLANNING.

DEPARTMENTS THAT SUPPORT THE CATERER.

Chapter 7: Low–Cost Events.

MARKET SEGMENTS.

BUDGET CONSIDERATIONS.

OTHER BUDGET OPTIONS.

Chapter 8: Deep–Market Events.

ELABORATE THEME PARTIES.

ELABORATE THEMED REFRESHMENT BREAKS.

ELABORATE OUTDOOR PARTIES.

Chapter 9: Using Outside Suppliers.

PROVIDING OTHER CLIENT SERVICES.

AUDIOVISUAL.

ENTERTAINMENT.

LIGHTING.

GROUND TRANSPORTATION.

GOVERNMENT AGENCIES.

COOPERATING WITH OTHER CATERERS.

RENTAL COMPANIES.

Chapter 10: Contracts and Negotiations.

BANQUET EVENT ORDER.

RÉSUMÉ.

CONTRACT.

NEGOTIATIONS.

Appendix.

Glossary.

Index.

Patti J. Shock is a Professor in the Tourism and ConventionAdministration Department of the William F. Harrah College of HotelAdministration at the University of Nevada, Las Vegas.

John M. Stefanelli is a Professor in the Food andBeverage Department of the William F. Harrah College of HotelAdministration at the University of Nevada, Las Vegas.