Event Planning Chapter
Main Topics
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The menu should be appropriate to the event’s mood and intentions,
and the venue. Whether high or low budget, keep visual appeal in mind.
Many venues will specify that the event use the site’s catering
company, so be certain in advance that the kitchen can meet any
special requirements. Whether using an outside or onsite catering
company, the following items should always be written into the quotes
and contracts:
- Exact menu items and the quantity provided
- Whether food is being prepped on or off site andparking and load
in/out requirements
- Time of load in and subsequent deliveries
- Site inspection for food and beverage station placement, kitchen
needs, plug-ins, generators, permit needs (who will be responsible
for any food or liquor permits), etc.
- Price, including taxes, gratuities, delivery and collection charges,
etc.
- Number of staff, number of hours before extra charges start, uniforms,
duties, etc.
- If caterer is providing, the number and type of linens, plates,
glasses, utensils, etc.
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Event Planning 101
Chapter 3: Food & Beverage
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