A Meeting Planner's Guide to Catered Events

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.

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.

Preface
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?
Meal Functions
Purpose of the Meal Function
Menu Planning
Style of Service
Types of Meal Functions
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
On-Premise and Off-Premise Catering
On-Premise Caterers
Off-Premise Caterers
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
Rectern or Podium?
Glag Placement
Restroom Facilities
Props and Other Decor
Tents
Staffing the Events
Payroll Expense
Food Production Planning
Service Planning.
Departments that Support the Caterer
Low-Cost Events
Market Segments
Budget Considerations
Other Budget Options
Deep-Market Events
Elaborate Theme Parties
Elaborate Themed Refreshment Breaks
Elaborate Outdoor Parties
Using Outside Suppliers
Providing Other Client Services
Audiovisual
Entertainment
Lighting
Ground Transportation
Government Agencies
Cooperating With Other Caterers
Rental Companies
Contracts and Negotiations
Banquet Event Order
Resume
Contract
Negotiations
Appendix
Glossary
Index
Table of Contents provided by Publisher. All Rights Reserved.

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A Meeting Planner's Guide to Catered Events

Summary

Author Biography

Table of Contents

Supplemental Materials