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Textbook

A Meeting Planner's Guide to Catered Events

ISBN: 978-0-470-44932-5
320 pages
December 2008, ©2009
A Meeting Planner
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.
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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 THEIR OBJECTIVES.

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.

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

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.

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  • 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

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