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Informationen zum Autor 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. Klappentext Create the best possible catered events with this unique resourceFood and beverage costs represent one of the biggest expenses in most event budgets, yet meeting planners often do not know enough about catering and foodservice to make informed choices in this area. A Meeting Planner's Guide to Catered Events is the first book to address food and beverage management techniques and tactics specifically for meeting and event professionals. Its main purpose is to help you create the best possible catered events by obtaining maximum value for your available budget.A Meeting Planner's Guide to Catered Events provides information that applies to any type of event--from low-cost to extravagant. Information for specific event types is included as well. The coverage gives you a working understanding of:* The basics of catering and typical catered events* On-premise and off-premise catering* How to set up a room for catering* How caterers approach staffing* Catering for low-cost vs. elaborate events, themed events, outdoor events, and more* Using outside suppliers* Contracts and negotiating proceduresUseful as both a comprehensive manual and a go-to guide, A Meeting Planner's Guide to Catered Events features helpful learning tools including "Professional Advice" text boxes throughout, end-of-chapter summaries and review questions, a glossary, and more. Whether you're an event planning student or a professional, this thorough and accessible resource will give you an edge to create that successful and memorable event, all while ensuring the best choices are made to meet your budget. Zusammenfassung 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. Inhaltsverzeichnis Preface vii Chapter 1 The World of Catering 1 TYPICAL CATERERS YOU WILL DEAL WITH 5 CATERING STAFF YOU WILL GET TO KNOW 6 HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS 9 CATERERS' OBJECTIVES 16 HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES 17 CREATIVITY 18 SCAMPER 20 WHICH CATERER IS RIGHT FOR YOU? 22 Chapter 2 Meal Functions 25 PURPOSE OF THE MEAL FUNCTION 26 MENU PLANNING 26 STYLE OF SERVICE 43 TYPES OF MEAL FUNCTIONS 49 Chapter 3 Beverage Functions 66 PURPOSE OF THE BEVERAGE FUNCTION 67 TYPES OF BEVERAGE FUNCTIONS 67 MENU PLANNING 70 ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED 73 HOW MOST BEVERAGE FUNCTIONS ARE SOLD 75 BEVERAGE FUNCTION CHARGES 76 LABOR CHARGES 79 Chapter 4 On-Premise and Off-Premise Catering 83 ON-PREMISE CATERERS 84 OFF-PREMISE CATERERS 90 Chapter 5 Room Setups 103 APPEARANCE 104 LOCATION 106 UTILITIES 106 SPACE REQUIREMENTS 107 PLANNING THE FUNCTION ROOM SETUP 120 DINING ROOM LAYOUT 123 BAR LAYOUT 128 COFFEE STATION AND REFRESHMENT BREAK LAYOUT 130 BUFFET LAYOUT 131 TABLESCAPES: THE TABLETOP LAYOUT AND DECOR 139 WALL AND CEILING TREATMENTS 145 EMPLOYEE UNIFORMS 146 ROOM TEMPERATURE 146 ROOM SCENT 147 LECTERN OR PODIUM? 147 FLAG PLACEMENT 147 RESTROOM FACILITIES 148 PROPS AND OTHER DÉCOR 148 TENTS 149 Chapter 6 Staffing the Events 154 PAYROLL EXPENSE 156 FOOD PRODUCTION PLANNING 157 SERVICE PLA...
