Practical guidelines for successful catering are presented for school food service personnel involved in catering operations. Essential elements in planning a catered event are described, including 1) obtaining the facts--event date and time, location, number of guests, type of payment contract, name of coordinator, labor needed, set up time required, room capacity and seating arrangement, average age of guests, occasion for the event, price range; 2) planning the menu--selecting and testing recipes; costing the menu; setting up a schedule for food preparation, service and cleanup; preparing a written agenda for food service staff; and 3) costing the event. A case history of an annual retirement banquet catered by the Edmonds School District in Seattle illustrates how these guidelines can be applied by a school food service operation. Problems that were successfully handled included timing of meal service, dishwashing, limited floor space, fragile foods, and heavy personnel workload.(aje)
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