{"product_id":"a-meeting-planners-guide-to-catered-events-isbn-9780470124116","title":"A Meeting Planner's Guide to Catered Events","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. \u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 The World of Catering 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTYPICAL CATERERS YOU WILL DEAL WITH 5\u003c\/p\u003e \u003cp\u003eCATERING STAFF YOU WILL GET TO KNOW 6\u003c\/p\u003e \u003cp\u003eHOW CATERERS PRICE FOOD AND BEVERAGE EVENTS 9\u003c\/p\u003e \u003cp\u003eCATERERS’ OBJECTIVES 16\u003c\/p\u003e \u003cp\u003eHOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES 17\u003c\/p\u003e \u003cp\u003eCREATIVITY 18\u003c\/p\u003e \u003cp\u003eSCAMPER 20\u003c\/p\u003e \u003cp\u003eWHICH CATERER IS RIGHT FOR YOU? 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Meal Functions 25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePURPOSE OF THE MEAL FUNCTION 26\u003c\/p\u003e \u003cp\u003eMENU PLANNING 26\u003c\/p\u003e \u003cp\u003eSTYLE OF SERVICE 43\u003c\/p\u003e \u003cp\u003eTYPES OF MEAL FUNCTIONS 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Beverage Functions 66\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePURPOSE OF THE BEVERAGE FUNCTION 67\u003c\/p\u003e \u003cp\u003eTYPES OF BEVERAGE FUNCTIONS 67\u003c\/p\u003e \u003cp\u003eMENU PLANNING 70\u003c\/p\u003e \u003cp\u003eESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED 73\u003c\/p\u003e \u003cp\u003eHOW MOST BEVERAGE FUNCTIONS ARE SOLD 75\u003c\/p\u003e \u003cp\u003eBEVERAGE FUNCTION CHARGES 76\u003c\/p\u003e \u003cp\u003eLABOR CHARGES 79\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 On-Premise and Off-Premise Catering 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eON-PREMISE CATERERS 84\u003c\/p\u003e \u003cp\u003eOFF-PREMISE CATERERS 90\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 Room Setups 103\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAPPEARANCE 104\u003c\/p\u003e \u003cp\u003eLOCATION 106\u003c\/p\u003e \u003cp\u003eUTILITIES 106\u003c\/p\u003e \u003cp\u003eSPACE REQUIREMENTS 107\u003c\/p\u003e \u003cp\u003ePLANNING THE FUNCTION ROOM SETUP 120\u003c\/p\u003e \u003cp\u003eDINING ROOM LAYOUT 123\u003c\/p\u003e \u003cp\u003eBAR LAYOUT 128\u003c\/p\u003e \u003cp\u003eCOFFEE STATION AND REFRESHMENT BREAK LAYOUT 130\u003c\/p\u003e \u003cp\u003eBUFFET LAYOUT 131\u003c\/p\u003e \u003cp\u003eTABLESCAPES: THE TABLETOP LAYOUT AND DECOR 139\u003c\/p\u003e \u003cp\u003eWALL AND CEILING TREATMENTS 145\u003c\/p\u003e \u003cp\u003eEMPLOYEE UNIFORMS 146\u003c\/p\u003e \u003cp\u003eROOM TEMPERATURE 146\u003c\/p\u003e \u003cp\u003eROOM SCENT 147\u003c\/p\u003e \u003cp\u003eLECTERN OR PODIUM? 147\u003c\/p\u003e \u003cp\u003eFLAG PLACEMENT 147\u003c\/p\u003e \u003cp\u003eRESTROOM FACILITIES 148\u003c\/p\u003e \u003cp\u003ePROPS AND OTHER DÉCOR 148\u003c\/p\u003e \u003cp\u003eTENTS 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Staffing the Events 154\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePAYROLL EXPENSE 156\u003c\/p\u003e \u003cp\u003eFOOD PRODUCTION PLANNING 157\u003c\/p\u003e \u003cp\u003eSERVICE PLANNING 160\u003c\/p\u003e \u003cp\u003eDEPARTMENTS THAT SUPPORT THE CATERER 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Low-Cost Events 192\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMARKET SEGMENTS 193\u003c\/p\u003e \u003cp\u003eBUDGET CONSIDERATIONS 195\u003c\/p\u003e \u003cp\u003eOTHER BUDGET OPTIONS 197\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Deep-Market Events 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eELABORATE THEME PARTIES 212\u003c\/p\u003e \u003cp\u003eELABORATE THEMED REFRESHMENT BREAKS 222\u003c\/p\u003e \u003cp\u003eELABORATE OUTDOOR PARTIES 224\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Using Outside Suppliers 228\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePROVIDING OTHER CLIENT SERVICES 229\u003c\/p\u003e \u003cp\u003eAUDIOVISUAL 234\u003c\/p\u003e \u003cp\u003eENTERTAINMENT 239\u003c\/p\u003e \u003cp\u003eLIGHTING 241\u003c\/p\u003e \u003cp\u003eGROUND TRANSPORTATION 243\u003c\/p\u003e \u003cp\u003eGOVERNMENT AGENCIES 244\u003c\/p\u003e \u003cp\u003eCOOPERATING WITH OTHER CATERERS 245\u003c\/p\u003e \u003cp\u003eRENTAL COMPANIES 245\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Contracts and Negotiations 248\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBANQUET EVENT ORDER 250\u003c\/p\u003e \u003cp\u003eRÉSUMÉ 254\u003c\/p\u003e \u003cp\u003eCONTRACT 255\u003c\/p\u003e \u003cp\u003eNEGOTIATIONS 279\u003c\/p\u003e \u003cp\u003eAppendix 285\u003c\/p\u003e \u003cp\u003eGlossary 291\u003c\/p\u003e \u003cp\u003eIndex 305\u003c\/p\u003e  \u003cb\u003ePatti J. Shock\u003c\/b\u003e 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.  \u003cp\u003e\u003cb\u003eJohn M. Stefanelli\u003c\/b\u003e 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.\u003c\/p\u003e  \u003cb\u003eCreate the best possible catered events with this unique resource\u003c\/b\u003e  \u003cp\u003eFood 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. \u003ci\u003eA Meeting Planner's Guide to Catered Events\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eA Meeting Planner's Guide to Catered Events\u003c\/i\u003e 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cp\u003eThe basics of catering and typical catered events\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eOn-premise and off-premise catering\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHow to set up a room for catering\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eHow caterers approach staffing\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eCatering for low-cost vs. elaborate events, themed events, outdoor events, and more\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eUsing outside suppliers\u003c\/p\u003e \u003c\/li\u003e \u003cli\u003e \u003cp\u003eContracts and negotiating procedures\u003c\/p\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eUseful as both a comprehensive manual and a go-to guide, \u003ci\u003eA Meeting Planner's Guide to Catered Events\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47988638580965,"sku":"NP9780470124116","price":51.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470124116.jpg?v=1761781072","url":"https:\/\/k12savings.com\/products\/a-meeting-planners-guide-to-catered-events-isbn-9780470124116","provider":"K12savings","version":"1.0","type":"link"}