The single most important factor contained in the overall catering plan.

Offers a choice between only 2 vegetables, 2 salads, 2 starches, and a limited variety of simple entrees.

Composed of variety of menu selections, similar to an “A La Carte Menu”, which permit client to create their own menu based on their budget.

Those activities which are not generally witnessed by the customer.

Direct functions of the type of catering event being implemented.

It refers to a plan or formula used to describe the preparation of a certain food.

  Foods that are made from scratch and are finished off in the caterer’s kitchen.

Defines the function of a menu, forecasting, pricing, strategies, and item popularity and mix.

The quality of ingredients used in the recipe will affect its outcome. Cheapest is not always the best.

Trust and reputation imply a level of quality the customer knows the caterer can deliver.

The catering plan provides strategies to execute the elements of the plan

Standardized recipe is a more specific plan that results in a standard operating procedure.

“What if” scenarios should be added to the plan

Caterer should never perform a function without a well-written, signed contract in place.

The closer the caterer gets to the event, the easier the event becomes.

Caterer can be all things to all people.

Dissatisfied customers are always willing to recommend a caterer they are excited about.

In doing a catering at the client’s home, the caterer is responsible for the guests’ complete comfort and happiness.

Prime Costs = Production Overhead Costs and Food Costs

Motivation and creativity become important factors in food preparation

Having a Master Menu can eliminate customers requesting a rare ethnic dish the caterer is not trained to produce.

Interfere with the tangible elements of production or implementation of the event.

Lack of communication among members of the catering team, is an example of:

Responsible for all service staffing needs, table set-ups, food and beverage service, and scheduling employees.

Responsible for menu, recipe development, beverage and service, recipe costing, menu pricing, determining production needs, and scheduling of employees.

Responsible for the over-all operations of the catering event.

Responsible for researching the availability of each menu item and its cost.

Transports all of the food, serving products, and personnel to a location other than the building or facility where the food is prepared.

Indicates that the function is held exclusively within the caterer’s own facility.

Plate service (“on the plate, no wait”).

Platter service (“from platter to guest plate”).

Standardized recipe communicates information, EXCEPT:

Purpose of catering plan, EXCEPT:

Required elements that must be identified before any plan can be created, EXCEPT:

Advantages of Standardized Menu, EXCEPT:

Established to guide the entire catering operation over the long term, 3-5 years into the future. Attempts to position the organization on a path of success.