A Meeting Planner's Guide to Catered Events
December 2008, ©2009
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.
HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES.
WHICH CATERER IS RIGHT FOR YOU?
Chapter 2: Meal Functions.
PURPOSE OF THE MEAL FUNCTION.
STYLE OF SERVICE.
TYPES OF MEAL FUNCTIONS.
Chapter 3: Beverage Functions.
PURPOSE OF THE BEVERAGE FUNCTION.
TYPES OF BEVERAGE FUNCTIONS.
ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED.
HOW MOST BEVERAGE FUNCTIONS ARE SOLD.
BEVERAGE FUNCTION CHARGES.
Chapter 4: On-Premise and Off-Premise Catering.
Chapter 5: Room Setups.
PLANNING THE FUNCTION ROOM SETUP.
DINING ROOM LAYOUT.
COFFEE STATION AND REFRESHMENT BREAK LAYOUT.
TABLESCAPES: THE TABLETOP LAYOUT AND DECOR.
WALL AND CEILING TREATMENTS.
LECTERN OR PODIUM?
PROPS AND OTHER DÉCOR.
Chapter 6: Staffing the Events.
FOOD PRODUCTION PLANNING.
DEPARTMENTS THAT SUPPORT THE CATERER.
Chapter 7: Low-Cost Events.
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.
COOPERATING WITH OTHER CATERERS.
Chapter 10: Contracts and Negotiations.
BANQUET EVENT ORDER.
John M. Stefanelli is a Professor in the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
- The only book on the market to cover the food and beverage considerations specific to event planners
Written by an industry authority who has spoken on the topic in the continuing education programs for Professional Convention Management Association, Meeting Professionals International, the International Association for Exposition Management, and the Convention Industry Council
Organized so there are chapters with information applicable to any type of catered event, including on-premise catering, off-premise catering, themed events, outdoor events, and the typical types of catered events
Includes a chapter on how to plan low-cost events as well as one for upscale, extravagant events
Includes material on the use of outside suppliers, contracts, and negotiating tips
Professional Advice text boxes throughout highlight some of the major challenges meeting planners face every day and present suggestions for solutions
Pedagogy includes Chapter Outlines, EOC Summary and Review Questions, and a key terms Glossary