Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
Preface vii
Chapter 1 The World of Catering 1
TYPICAL CATERERS YOU WILL DEAL WITH 5
CATERING STAFF YOU WILL GET TO KNOW 6
HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS 9
CATERERS’ OBJECTIVES 16
HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES 17
CREATIVITY 18
SCAMPER 20
WHICH CATERER IS RIGHT FOR YOU? 22
Chapter 2 Meal Functions 25
PURPOSE OF THE MEAL FUNCTION 26
MENU PLANNING 26
STYLE OF SERVICE 43
TYPES OF MEAL FUNCTIONS 49
Chapter 3 Beverage Functions 66
PURPOSE OF THE BEVERAGE FUNCTION 67
TYPES OF BEVERAGE FUNCTIONS 67
MENU PLANNING 70
ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED 73
HOW MOST BEVERAGE FUNCTIONS ARE SOLD 75
BEVERAGE FUNCTION CHARGES 76
LABOR CHARGES 79
Chapter 4 On-Premise and Off-Premise Catering 83
ON-PREMISE CATERERS 84
OFF-PREMISE CATERERS 90
Chapter 5 Room Setups 103
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