Demonstration should include determining the number of guests and setting up
- a production schedule that allows sufficient time for all tasks to be completed within the given time frame
- 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).
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?
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?