Meeting Planner's Guide to Catered Events

Name: Meeting Planner's Guide to Catered Events
Availability: InStock
ISBN: 9780470124116

ISBN-10: 0470124113

ISBN-13: 9780470124116

Edition: 2009 (Guide (Instructor's))

Authors: Patti J. Shock, John M. Stefanelli

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Description:

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.

Book details

List price: $53.95
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/20/2008
Binding: Paperback
Pages: 324
Size: 7.50" wide x 9.25" long x 1.00" tall
Weight: 1.188
Language: English



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