Title: Demonstrate planning and setup for catering events.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food Preparation Techniques

Demonstration should include examining a catering contract (e.g., banquet event order), determining the number of guests and location of the event, and setting up

- a production schedule that allows sufficient time for all tasks to be completed
- service type (e.g., buffet, seated)
- table setting (e.g., plates, silverware, glassware, linen)
- floor layout (e.g., number of tables and/or risers needed and their arrangement)
- chafing dishes
- placement of food items for optimal flow and eye appeal
- centerpieces (e.g., floral arrangements, ice carvings)
- coordination with other vendors, as necessary.

Process/Skill Questions:

Thinking

- How are equipment needs determined?
- What factors lead to a successful catering event?

Communication

- What role does communication play in catering?
- What types of communication are needed between service and kitchen staffs?
- How will event details be communicated to front-of-the-house and back-of-the-house staff?

Leadership

- Why are problem-solving skills important when catering an event?
- How do staff cooperation and teamwork lead to a successful event?

Management

- How does management determine staffing and equipment needs for a catering event?
- What organizational skills are essential for catering events?