1. Food and Beverage

2. Catered Events  On-Premise: Reception site is outfitted for service and food preparation  Off-Premise: Reception site that has few or none of the services or supplies needed. You will need to contract for everything from food to silverware.

3. Types of Functions  Continental Breakfast  Full, served breakfast  Breakfast Buffet  Refreshment Breaks  Brunch  Buffet Lunch  Boxed Lunch

4.  Full, served lunch  Receptions (stand-up)  Dinner Buffet  Full, served dinner  Theme party

5. Style of Service  Buffet:Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn't work for venues with numerous small rooms. Family Style: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another. French Rather than being plated in the kitchen, white-gloved waiters prepare food tableside from a single large dish or platter held by another waiter. Each guest is served individually. Glatt Kosher: Menu that follows strict Jewish dietary laws. Three of the requirements are:(1)Shellfish, pork and rabbit are forbidden; (2)Dairy and meat cannot be eaten together; (3)Grape products--e.g. wine--must be produced by someone who follows the Jewish faith.

6.  Intermezzo:(in between) sorbet course designed to cleanse the palate before the main course of a formal, multicourse dinner (not generally served for less than a four-course meal).  Plated Service or American Service:Each plate is prepared in the kitchen and is covered. Plates full of food are brought from the kitchen and placed in front of guests. The cover is removed at the moment the meal is served. Russian Service:This is similar to French service except the extremely coordinated waiters hold trays with platters of food--prepared in the kitchen--in one hand and serve guests with the other. Tray/Butlered Service:Waiters walk among wedding guests with trays of hors d'oeuvres or drinks.

8. 1. Know Your Guest Profile  What is the profile of the guests being invited to the event? For example, most business people attend many events throughout the year, and the phrase "rubber chicken circuit" is common among political, business and fundraising circles (and others). To prevent your event from having this description, consider the following:  The professional level of your guest.  The frequency your guest attends similar events.  The location where guests reside.  The ethnic background of your guests.

9. 2. Know Your Guest Preferences  Understanding the profile of your guest, this allows the event planner to begin considering what menu options to offer. The following will help you better plan to meet their needs:  Older groups of attendees may prefer a milder menu.  Attendees concerned about health may prefer more seafood and vetables options.  Younger or middle-aged attendees may prefer spicier, more adventurous meals.  The idea here is to consider what your guests will enjoy the most based on the type of event you are planning.

10. 3. Provide Menu Choices  Anyone planning an event should offer several choices so that all guests will be pleased with what's available. Some general guidelines:  Offer at least two choices of entrees (three is better).  Offer three or more salad dressing options.  Serve all condiments on the side.  Offer two dessert options: one very indulgent, one healthy.

11. 4. Incorporate Seasonal and Fresh Items  When selecting the menu, the time of year should play a large factor in determining food and beverage. Take into consideration which items are in season for spring or winter menus. Another important factor is to consider the region or location of the event and popular food items from the area. Incorporate fresh seafood or regionally grown produce.

12. 5. Select a Menu that Fits the Event Schedule  Sometimes the clock will be the greatest guide to determining hte menu for an event. Some examples:  Box lunches are best if you have 30 minutes or on the go.  Plated meals usually requires at least 1.5 hours.  Buffets may be finished in about 1 hour.  Cocktail receptions require a minimum of 1 hour before dinner.  Working breakfasts or lunches should incorporate menu items that can hold up for longer periods of time than others.

13. 6. Anticipate Special Needs  Before any event, it is critical for an event planner to find out if any of the guests have a special need so that the catering manager can address those needs prior to the event. Considerations include:  Food allergies  Religious requirements  Dietary restrictions

14. 7. Allow for a Comfortable Room Setup  Choose the appropriate room layout that supports your event objectives. If you're serving a meal, the tables will be filled with used dishes and glassware, in addition to binders, notepads and pens. That's why it's important to choose the best room setup, and allow space for people to move. Examples:  Boardroom setup should be for a maximum of 15 guests.  U-shape and rectangle table layout to promote discussion.  Classroom style is great for a presentation.  Banquet style promotes small group discussions.  Regardless of the setup, allow for people to spread out. Tip: Setup for 8 in a 10 person banquet table.

15. 8. Create Ethnic or Regional Menus  Plan some events that have ethnic-specific themes. This allows an event planner and the executive chef to work together to bring region-specific and international foods into your event, and this will definitely please guests. Common ethnic catering includes the following:  Asian/Chinese/Japanese  French  German  Greek  Italian  Mexican  Middle Eastern

16. 9. Consider the Final Presentation of Food and Beverage  We eat with our eyes and our nose before tasting it. Whether it's served plated or buffet, a catered meal should visually colorful and fragrant. Therefore, the presentation of food should make your guests want to eat it. This means linens and decorations that complement the theme of the meal. If it doesn't look good and smell good, your guests will not be happy.

17. Food and beverage are nearly as important to an event as the purpose of the event itself. And as the event planner, you will select each item for your group.  MENU SELECTIONS AND LOGISTICS

18. Menu for Breakfast, Lunch, and Dinner  The menu should include several pre-packaged meal options and a la carte selections developed by the executive chef or caterer:  Breakfast. Packaged menus are usually more cost effective and easier to select, including continental options, hot buffets, and breakfast stations.  Lunch. Most offer several buffet options, "working lunch" choices (includes a la carte sandwiches and sides), and boxed lunches.  Dinner. You always have a choice of packaged buffets or plated dinners, and both offer a choice of three to five courses. This is where you will find items that reflect the executive chef's personal preferences.

19. Menu for Breaks and Receptions  The executive chef or caterer will present you with several pre-packaged meal options, as well as a la carte selections.  Break items. If your budget can afford it, theme breaks are always more interesting than standard beverages and snacks.  Receptions. Most caterers offer a la carte options for passed chilled and hot hors d'oeuvres, and hosted bar reception packages (charged hourly per person or on consumption). They also offer cold and hot platter stations, as well as dessert stations.

20. Buffet vs. Plated?  Regardless of the meal in consideration, I've encountered numerous situations when the management team hosting an event has requested the wrong format for serving a meal. The following should serve as a good guide to determine how to serve the meal:  Plated. Requires at least 1.5 hours, if not 2 hours of agenda time to properly serve and clean the room. Most commonly for dinner and relaxed senior executive meetings.  Buffet. Try to allow up to 1 hour of agenda time. Most commonly for breakfast and lunch.  Passed items. Typically only during receptions.

21. Banquet Event Order  This is the formal write-up that details all elements of your catering needs. It will require the event planner's signature, so carefully review this document for accuracy because both you and the caterer will refer to it later. It will include the following:  Food & beverage  Room setup  Audio-visual  Entertainment and decor  Fees

22. Budget Items  Catering minimums. Most meals require a minimum head count and charge on a per person basis. Labor charge. A minimum charge applied to setup your event; however, often negotiable and waived if the event meets minimum fees.  Chef fee. Charged if your event uses a carving station.  Bartender fee. Charged if your event requires bartender services. Room rental fee. Often negotiable and waived if the event meets minimum fees. Service charge and sales tax. Anticipate 20% or percentage identified as service fee, and local taxes.