Title: Cater an on-site function.
Course: Culinary Arts II (16052-II) > Section: Performing Catered Functions

Catering should include

- completing preparations
- setting up
- performing service and maintenance
- breaking down.

Process/Skill Questions:

Thinking

- What factors determine the type of service?
- What factors influence the setup of the room?

Communication

- What special training is required for employees?
- How do caterers determine the amount of food to produce for an event?

Leadership

- What factors determine the menu?
- What sanitation practices are necessary for maintaining safe food?

Management

- What are special equipment and tools needed for catering?
- What are good options for handling leftover food?
- What health codes or local ordinances determine what can be done with leftover food at the end of an event?
- What effect does portion size have on profitability of a catered function?