COPYRIGHTED MATERIAL

Document Sample
COPYRIGHTED MATERIAL Powered By Docstoc
					G

Index




                                                                         AL
                                                                    RI
                                                             TE
Abandonment insurance, 155                        drink recipes, 110, 112–113
Academy Tent and Canvas, 139                      liability issues with, 77–80



                                                     MA
Access Direct Marketing, 265                      responsible alcohol service, 78, 80–82
Accessory services, 344–356                       sale of, 76–77
  audiovisual assistance, 353                     serving, 243–244
  contract terms for, 40                          state and local liquor laws, 76–77
  fireworks, 355                                  wine terminology, 86–90
                                                D
  flowers and décor, 348–350                      wine types and origins, 94–106
  ground transportation and limousines,         Allergens, food, 58, 59, 62, 321–322
                                            TE

        354                                     Alsace wines, 96
  laser light shows, 356                        Alternative Dispute Resolution (ADR), 48
  lighting, 352–353                             American Arbitration Association, 210
                                    GH


  music and entertainment, 345–348              American Federation of Musicians, 348
  photographers and videographers, 350–351      Americans with Disabilities Act (ADA) of 1990,
  pricing, 291                                          30, 192–193
  valet parking, 354–355                        Annealed glassware, 136
                               RI




Accident reports, 337                           Appellation systems (wines), 90–93
Accommodators, 6                                Appliances:
Accounting, see Financial management              for cooking, 122–125
                        PY




ADA, see Americans with Disabilities Act of       noncooking, 125–129
        1990                                    Application form (for employment),
Administrative and general expenses, 379–380,           201–206
                 CO




        393–394                                 Arbitration, 48, 210
Administrative liability, 78                    Arcoroc, 137
Administrative per se laws, 79                  Argentina, wines from, 105–106
ADR (Alternative Dispute Resolution), 48        Artisan breads, 67
Advance deposit journal, 389, 390               Asian fusion cuisines, 66
Advertising, 262–263, 265–267. See also         Assets, 399
        Marketing                               Assignable leases, 34
Afterglow stations, 148                         Assignment clause, 42
Age Discrimination in Employment Act,           Association of Bridal Consultants, 372
        196                                     Audiovisual assistance, 353
Alcoholic beverages:                            Australia, wines from, 104–105
  basic terminology for, 83–85                  Austria, wines from, 101
  beers, 106–107                                Automated equipment, 122
  brands to stock, 85–86                        Awards, 260
  calculating quantities for, 109–111           Axler, Bruce H., 244
420   ■   Index


                  BAC (blood alcohol content), 79             Bovine spongiform encephalopathy (BSE), 318
                  Back-of-the-house:                          Braising pans, 124
                     equipment for, 131–132                   Brand names:
                     layout and design for, 161–163             for bar stock, 85–86
                  Bacteria, 318–319                             and Truth-in-Menu laws, 55
                  Bad check charges, 43                       Breach of contract, 37
                  Baker’s racks, 128                          Breads, 67
                  Balance Sheets, 385, 399–401, 403–404       Breakdown, 157, 232, 247
                  Ballentine, Creig, 310                      Break-even points, 383–384
                  Bank loans, 35–36, 413–414                  The Bridal Planning Book (Michael Pecora), 370
                  Banquet carts, 129                          Brochures, 258
                  Banquet tables, 133                         Broilers, 124
                  Bars, see Beverage stations                 BSE (bovine spongiform encephalopathy), 318
                  Bar/bat mitzvahs, 359                       Budget(s):
                  Barbecues, 55                                 cash, 380–383
                  Bartenders, 76, 78, 80–82                     client’s, 276
                  Barter, 268–269                               marketing, 253–254
                  Barth, Stephen C., 194                        preparation of, 376–380
                  Beaujolais, 96                              Budget events, 251
                  Beers, 106–107, 109–111                     Budget pricing method, 297
                  “Behind-the-scenes” site people, 156        Buffets, 53
                  Bellucci, Elio, 43, 223                       for dessert with seated, served meals, 67
                  Berra, Yogi, 9                                food shields for, 327
                  Berryhill, John, 268                          layout and design of, 159–161
                  Beverage Law Institute, 81                    serving and holding options for, 64–65
                  Beverage service, 76–116, 243–244             serving procedures for, 246
                     appellation systems, 90–93               “Building blocks” sales process, 282–283
                     basic terms used in, 83–85               Burgundy, 95–96
                     beers, 106–107                           Burns, 336
                     brands to stock, 85–86                   Business cards, 259–260
                     contract terms for, 39                   Business courtesy, 13
                     determining quantities for, 109–111      Business forms, 30–31
                     drink recipes, 110, 112–113              Business knowledge, 7
                     equipment needs for, 118                 Butlered hors d’oeuvres, 61
                     legal liability, 77–80                   BuyGitomer, Inc., 264
                     pricing, 291
                     responsible alcohol service, 78, 80–82   Café ranges, 122
                     soft drinks, 108–109                     Cake tables, 133
                     state and local liquor laws, 76–77       California wines, 102–103
                     stations for (bars), 113–116             Cambro, 129
                     water, 107–108                           Campanile, Lynn, 354
                     wine terminology, 86–90                  Canada, wines from, 104
                     wine types and origins, 94–106           Cancellations, 43, 45–46
                  Beverage stations, 85–86, 113–116           Cancellation insurance, 42, 155
                  Bids, competitive, 307, 308                 Canned foods, receiving inspection for,
                  “Big 8” food allergens, 58, 59, 322                313
                  Billboards, 265                             Canter, Fern, 183–184, 200
                  Binding authority, 42                       Caplan, Suzanne, 375
                  Blackwell, Donald A., 36–37                 Cardinal International, 137
                  Blood alcohol content (BAC), 79             Carters, 129
                  Bloom, Ben, 310                             Cash budgets, 380–383
                  Bonding of employees, 342                   Cash disbursements journal, 389–391
                  The Book of Yields (Francis T. Lynch), 70   Cash flow statement, 381–383
                  Bordeaux wines, 94–95                       Cash purchases, 309
                  Bottled water, 107–108                      Catered events, see The Show
                                                                                                         Index   ■   421

Caterers, 1                                       meeting needs of, 9
   experience needed by, 6                        most annoying actions of, 37
   habits for success, 21–23                      qualifying, 275–276
   personality traits needed by, 7–9              referrals from, 268
Catering:                                         selection of, 5–6
   for charity, 270–271                           selling benefits to, 280
   future of, 19–21                               unethical, 14–15
   increasing popularity of, 3                  Closing the sale, 282–284
   levels of, 251                               Club sodas, 108
   markets for, 249–251                         Coat checks, 159
   mega-event, 20                               Coffee makers, 125
   on- vs. off-premise, 3–4                     Coffee service, 54, 243, 244
Catering Menu Management (Nancy Loman           Cold-calling, 264–265
         Scanlon), 263                          Cold foods, 129–130, 312, 326
CaterSource, 263                                Collective bargaining, 191–192
CCPs (critical control points), 328             Colors (of foods), 62
Celebrate (Korbel Champagne Cellars), 261–262   Combination oven/steamers, 123
Centerpieces, 233                               Commissaries, 32–35, 182
Central Coast wines (California), 103             attorneys advice on, 34–35
Chafing dishes, 64, 147                           cooking appliances for, 122–125
Chairs, 133–134, 148                              cost of, 33
Champagne, 95, 361–363                            equipping, 118–122
Charbroilers, 124                                 food holding equipment for, 129–130
Charges. See also Service charges                 negotiation points with, 33–34
   for accessory services, 345                    noncooking appliances for, 125–129
   cake-cutting fees (weddings), 370            Common law, 78
   contract list of, 43                         CommuniCATER, 181
Charities:                                      Communication, 7–8, 229
   catering for, 270–271                        Company names, 254
   donating leftover food to, 73                Compartment steamers, 124–125
   pricing of events for, 296                   Competition, 14–16, 20
Chart of Accounts, 391–394                      Competitive bids, 307, 308
CHEFfield, 147                                  Complaints, 47
Chemical contamination, 321                       about sanitation and safety issues, 332–334
Chicken, labeling information for, 58             by guests, 228
Child labor laws, 185–186                         handling, 247–248
Chile, wines from, 105                            service-related, 229
China, 65, 136, 241                             The Complete Off-Premise Caterer ( Judy Lieberman), 63
Christofle, 148                                 Computer software, 148, 410–411
Christofle Hotel, 137                           Conditional leases, 34
Civil Rights Act of 1964 (Title VII), 193–195   Conditional-use permits, 28
Classic Sign Studio, 265                        Conference tables, 133
Cleanup, 42, 331                                Contracts, 36–43
Clearing tables, 241–243                          components of, 38–43
Clients:                                          for florals and décor, 349
   answering cost-related questions of, 287       for music and entertainment, 346–347
   and caterer mistakes, 46–47                    nightmares with, 47
   caterer’s concern for, 21–22                   proposals vs., 38
   concerns of, 230                               understanding of, 36–37
   and 80/20 Rule, 251                            written, 32, 43
   establishing credibility with, 277           Convection oven, 123
   expectations of, 5                           Cook-and-hold oven, 123
   focus on, 11                                 Cooked foods, preparation/serving of, 325–326
   giving leftovers to, 72–73                   Cooking equipment:
   interruptions by, 18                           barbecue grill, 124
422   ■   Index


                    broiler, 124                               Customer referrals, 268
                    combination oven/steamer, 123              Customer service, 20, 228–230
                    for commissaries, 122–125
                    compartment steamer, 124–125               Daily Income Statement and Report, 405,
                    convection oven, 123                               408–409
                    cook-and-hold oven, 123                    Dairy products, receiving inspection for, 313
                    fryer, 124                                 Dba (doing business as), 28–29
                    griddles, 124                              DeBoer Structures USA, 139
                    microwave oven, 123                        Decision making, 12, 142–144, 307
                    range oven, 123                            Décor, 348–350
                    range top, 122                             Deep (deep-fat) fryers, 124
                    steam-jacketed kettle, 124                 Deliveries:
                    tilting braising pan, 124                    by caterer to party, 178
                  Cook tents, 154, 162, 163                      charges for, 296
                  Corby Hall, 138                                at event site, 155–156
                  Cordials stations, 54                        DeLuca, Mike, 11
                  Corporate catering, 250                      Demographics, 252
                  Corporations, 30–31                          Department of Labor-enforced laws, 174,
                  Costs. See also Pricing                              185–192
                    of benefits, 197                           Dependability, 8
                    of buffets vs. served meals, 53            Deposits, 5, 41, 44–45
                    controlling, 404–410                       Depreciation, 399
                    of credit card services, 414               Design and Equipment for Restaurants and Foodservice
                    edible portion cost, 306–307                       (Costas Katsigris and Chris Thomas), 328
                    of equipment, 4, 289–290                   Designing events, 157–163
                    of extra food, 69                            back-of-the-house, 161–163
                    of food, 71, 287–288, 306–310, 405, 407,     front-of-the-house, 157–161
                          409–410                              Desserts, 67
                    of foodborne illness outbreaks, 317        Dessert stations, 54
                    of labor, 286–289                          Detail management, 11
                    and markup, 293–294                        Diabetic diets, 62
                    of payroll, 378–379, 381, 396              Dietary claims, 58–59
                    in pricing, 286–287                        Direct mail marketing, 260–262
                    of printing menus, 59                      Direct operating expenses, 379, 393
                    of sales, 377–378, 394–396                 Discipline, 221, 223
                    for security systems, 340                  Discounting prices, 294
                    total, 295                                 Discrimination, 187, 191, 193, 196
                  Costco, 303                                  Dish washing machines, 127, 331
                  Cost of sales, 377–378, 394–396              Disney, Walt, 21
                  Cost-plus pricing method, 297                Disposable products, 139–142, 148
                  Court record checks, 209                     Do-It-Yourself Publicity (David F. Ramacitti),
                  Covey, Stephen R., 21                                257
                  Creativity, 8                                Dollies, 131
                  Credibility, establishing, 277               Domain name, 256
                  Credit cards, 35, 414–415                    Dramshop laws, 78
                  Credit record checks, 209                    Drink recipes, 110, 112–113
                  Criminal liability, 78                       Driving record checks, 209
                  Criminal record checks, 209                  Dry goods, storage of, 315
                  Critical control points (CCPs), 328          Dual entrées (duets), 52, 61
                  Crumbs, clearing, 242
                  Crystal, 136                                 Edible portion cost, 306–307
                  Cuisinart, 148                               Educational record checks, 209
                  Culinary trends, 65–67                       Edwards, Jerry, 50, 219
                  Cunningham, Hugh, 119                        EEOC, see Equal Employment Opportunity
                  Customer-focused management, 11                     Commission
                                                                                                       Index   ■   423

Eggs, 313, 325, 327                                Ethnic cuisines, 66
80/20 Rule, 251                                    Eureka! Tents & Seasonal Structures, 139
EIN, 29                                            European-style menus, 52
Electricity (at event site), 152                   Evaluations, staff, 221, 222
E-mail marketing, 256                              Events, see The Show
Emergency procedures, 336–338                      Event programs, advertising in, 265
Empathy, 21–22                                     Exhaust hoods, 128
Employees. See also Human resources                Expenses:
  benefits for, 214–216                              accounting for, 384–394
  discipline procedures for, 221, 223                administrative and general, 379–380, 393–394
  hygiene practices for, 322–324                     direct operating, 379, 393
Employee handbook, 224–226                           estimating, 377
Employee Polygraph Protection Act, 192               overstating, 14
Employer Identification Number (EIN), 29             prepaid, 397
Employment agreements, 210                           start-up, 380
Employment checks, 209                             The Experience Economy (B. Joseph Pine II), 20–21
Employment interview, 200, 206–207                 Experience (for caterers), 6
Employment taxes, 29–30                            Express Loans (SBA), 36
Employment vows, 181–184
Entertaining for Business (Nancy Kahan), 149–150   Facilities, choosing, 32–33
Entrepreneurship, 7                                Fair Labor Standards Act of 1938, 185–187
Equal Employment Opportunity Commission            Fajitas food stations, 54
        (EEOC), 174–185, 192–196, 201              Family and Medical Leave Act, 191
Equal Pay Act of 1963, 196                         Family-owned businesses, 31–32
Equipment, 117–148                                 Farrell, Katherine, 20, 311
  automated, 122                                   FDA, see U.S. Food and Drug Administration
  back-of-the-house, 131–132                       Federal government:
  for beverage stations, 115                          human resources laws, 184–185
  buying, 146–147                                     legal requirements, 29–30
  calculating costs of, 289–290                       regulation by, 338–339
  for catering commissaries, 118–130               Federal taxes, 415–417
  chairs, 133–134                                  Feinstein, Andrew H., 305, 306
  china, 136                                       Fictitious name registration, 28–29
  contract terms for, 39–40                        Fidelity bonds, 342
  cooking appliances, 122–125                      Finance and Accounting (Suzanne Caplan), 375
  cost of, 4                                       Financial management, 375–417
  determining needs for, 117–118                      accounting for revenue and expenses,
  disposable, 139, 141                                      384–391
  at event site, 155                                  analyzing financial statements, 401–404
  financing for, 36                                   Balance Sheets, 399–401
  flatware, 137–138                                   break-even points, 383–384
  for food holding, 129–130                           budget preparation, 376–380
  front-of-the-house, 133–139                         cash budgets, 380–383
  glassware, 136–137                                  Chart of Accounts, 391–394
  linens, 134–135                                     and computer use, 410–411
  renting, 5, 144–146                                 controlling costs, 404–410
  renting vs. buying, 142–144                         credit card services, 414–415
  sanitation tips for, 330–331                        federal taxes, 415–417
  smallwares, 131–132                                 Income Statement, 397–399
  tables, 133                                         Income Statement Summary, 394–397
  tenting, 138–139                                    money management rules, 412–414
  transportation, 130–131                             start-up expenses, 380
  trends in, 147–148                               Financial statement analysis, 401–404
  used, 147                                        Financing, 35–36
Ethics, 13–15, 300                                 Fire extinguishers, 337–338
424   ■   Index


                  Fire-retardant systems, 128                     Future of catering, 19–21
                  Fireworks, 355
                  First aid procedures, 336–338                   Garbage disposal, 127
                  Fish:                                           Garnishes, 63, 65, 111
                     purchasing, 304–305                          General liability insurance, 134
                     receiving inspection for, 312, 313           General partnerships, 31
                     storage of, 324–325                          Generic products, 310
                  Flatware, 137–138, 235, 241                     Germany, wines from, 91–92, 100–101
                  Flavors, 62                                     Gitomer, Jeffrey, 264–265
                  Flexible leases, 34                             Glassware, 136–137, 241
                  Floor plan, contract terms for, 40              Goals, 10, 18
                  Flowers, 348–350                                Goldfedder, Judd, 262
                  Follow-up phone calls, 269                      Good Samaritan Food Donation Act of 1996,
                  Food:                                                   73
                     calculating quantities of, 67–71             Goodwill, 45–47
                     cost of, 71, 286–288, 405, 407, 409–410      Gourmet pizza food stations, 54
                     displaying, 159–161                          Granite slabs, 64
                     extra, 68, 69                                Gratuities:
                     pricing, 291–292                               contract terms for, 42
                     purchasing practices and costs of, 306–310     group, 213, 214
                     sanitation and safety issues with, 325–332     and pricing, 295
                     transporting, 130–131                          service charge in lieu of, 213
                     trends in, 65–67                             Great Performances, 257
                  Food allergens, 58, 59, 62, 321–322             Greece, wines from, 102
                  Food Allergy and Anaphylaxis Network, 59        Griddles, 124
                  Food and Beverage Service (Bruce H. Axler and   Grills, 124
                          Carol A. Litrides), 244                 Groom’s cake, 370
                  Foodborne illness, 317–321                      Ground transportation (as accessory service),
                  Food holding equipment, 129–130                         354
                  Food mixers, 125                                Guests:
                  Food processors, 125–126                          complaints by, 228
                  Food production facilities, 1                     contract terms for, 38–41
                  Food production sheets, 175                       equipment needs and number of, 118
                  Foodservice and Packaging Institute, 141          markup and number of, 293–294
                  Food slicers, 126                                 seating, 240–242
                  Food stations, 53–54, 64–65, 246                  sexual harassment by, 193
                  Food tastings, 267–268                            “souvenirs” taken by, 341
                  Foolproof Foodservice Selection System, 207,
                          208
                  Forecasting, accuracy of, 5                     HACCP, see Hazard Analysis Critical Control
                  Foreseeability, 78                                     Points
                  Forms of doing business, 30–31                  Hand blenders, 148
                  Form I-9, 187                                   Handheld mixers, 125
                  Form W-9, 187, 191                              Hand sinks, 128
                  France, wines from, 91, 94–98                   Hand trucks, 131
                  Fraser, Nicole Pierce, 352                      Hansen, Bill, 230, 250
                  Freezers, 126                                   Hasslocher, Caryn, 311
                  Front-of-the-house:                             Hazard Analysis Critical Control Points
                     equipment for, 133–139                              (HACCP), 327–328
                     layout and design of, 158–161                Head count, 38, 40
                  Frozen drink recipes, 112–113                   Health insurance (for staff), 216
                  Frozen foods, 313–315, 325                      Health (of caterer), 8
                  Fruits, 304, 312                                Health permit, 28
                  Fryers, 124                                     Healthy companies, 24
                  Full-service caterers, 1                        Heavy-duty ranges, 122
                  Funding, 35–36                                  Highboy tables, 133
                                                                                                 Index   ■   425

Hiring staff, 200–210                          Income Statement Summary, 394–397
  application form, 201–206                    Income taxes, 29–30
  checking references, 207, 209                Indemnification clause, 43
  employment agreements, 210                   Independent contractors, 210–211, 274
  employment interview, 200, 206–207           Indian cuisine, 67
  seven deadly mistakes in, 200                Individual tableside ordering, 67
HIV-AIDS, 193                                  In-house theft, 340–341
Holding equipment (food), 129–130              Inn at Little Washington, 244
Holding options, 64                            Innovation, 15–16
Holiday pay, 215–216                           Inspections:
Home equity loans, 36                             OSHA, 339
Homeless shelters, donating food to, 73           site, 151–157
“Hook” (for marketing), 257–258                Insurance, 154–155, 341–343
Hors d’oeuvres, 52–55, 61, 238–239                cancellation, 42
Hot boxes, 129                                    contract terms for, 42
Hot buffet caterers, 1                            health (for staff), 216
Hot foods, 129, 241, 242                          loss prevention, 145
Hours worked, records of, 212, 213             Intermediaries, marketing to, 251
How to Manage a Successful Catering Business   Internal Revenue Service (IRS), 29–30, 210, 415
        (Manfred Ketterer), 4–5, 361–366       International Caterers Association, 65
Human resources, 183–226                       International Academy of Wedding Consultants,
  Department of Labor-enforced laws, 185–192            360, 372
  discipline, 221, 223                         Internet:
  EEOC-enforced laws, 192–196                     marketing via, 256–257
  employee benefits, 214–216                      presentation resources on, 65
  employee handbook, 224–226                   Interviews:
  hiring staff, 200–210                           employment, 200, 206–207
  interviewing staff, 200–201, 206–207            sales, 277–280
  list of federal laws related to, 184–185     Intoxication, 79–80
  motivating staff, 218–219                    Inventory, 300–301, 394–396
  orientation and training, 216–218            IRS, 29–30
  paying staff, 210–214                        Italy, wines from, 92–93, 98–99
  performance reviews, 221, 222
  recruiting workers, 198–200                  James, Frank, 310
  retaining employees, 20                      Janowick, Jani, 310
  staffing level determination, 196–197        Jefferson Center of Character Education, 15
  staff turnover, 220–221                      Job roles, definition of, 32
  state-enforced laws, 196                     Journals, accounting, 385–391
  termination, 223–224                         Juices, quantities of, 111
Humor, sense of, 9                             Jury duty, 216
Hungary, wines from, 102
Hygiene, 322–324                               Kahan, Nancy, 149–150
                                               Katsigris, Costas, 328
Ice, 110                                       Kaufman, Eric, 358
Ice chests, 130, 147                           KD Kanopy, Inc., 139
Ice displays, 64                               Keg beer, 106
Ice machines, 126–127                          Kerne, Jeff, 310
Igloo, 147                                     Ketterer, Manfred, 4–5, 361–366
Illegal aliens, 191                            Kickbacks, 14
Image, projecting, 9                           Kirsch, Abigail, 20
Immigration Reform and Control Act of 1986,    Kitchens:
        187–191                                  commissary, 118–121
Immigration requirements, 30                     cook tents, 162, 163
Incident reports, 48, 337                        at event site, 153–154
Income, underreporting of, 14                    supervision of, 231
Income Statement, 385, 397–399, 401–403          on wheels, 154
426   ■   Index


                  Knives, 127                                      admission of, 332
                  Korbel Champagne Cellars, 261–262                with beverage service, 77–80
                  Kosher catering, 358–359                      Liability insurance, 154–155
                  Kosher diets, 62                              Libbey Glass, 137
                  Kramer, Ginger, 181                           Licenses, 28, 76–77
                                                                Lieberman, Judy, 63
                  Labor:                                        Lie detector tests, 192
                     costs of, 286–289                          Lifting limits, 179, 334
                     pricing, 292–293                           Lighting, 352–353
                  Labor-saving foods, 66                        Limited liability companies (LLCs), 31
                  Lacto-vegetarians, 62                         Limited partnerships, 30–31
                  Languedoc-Roussillon wines, 96                Limousines, 354
                  Laser light shows, 356                        Linens, 134–135, 233
                  Lavis, Wayne, 198–199                         Lines of Credit, 36
                  Lawsuits, 48                                  Liquor liability insurance, 135
                  Layout:                                       Liquor licenses, 76–77
                     back-of-the-house, 161–163                 Litrides, Carol A., 244
                     for commissary kitchens, 118–121           “The Living Wine Dictionary,” 90
                     contract terms for, 40                     LLCs (limited liability companies), 31
                     of cook tents, 162, 163                    Loading vehicles, 177
                     event, 157–163                             Local laws, 28, 29, 76–77
                     front-of-the-house, 157–161                Local taxes, 29, 415
                     and site inspection, 156                   Location of event, 39, 150–151. See also Site
                  Leaded glassware, 136                                  inspections
                  Leadership, 12–13, 232                        Logistics, 149–182
                  Leading Caterers of America, 256, 310–311        for back of the house, 161–163
                  Learn2Serve program, 82                          food production sheets, 175
                  Leasing:                                         for front of the house, 158–161
                     of commissary locations, 34                   layout and design criteria, 158–163
                     of equipment, 146                             party packing lists, 164, 168–175
                  LeDuc, Paula, 20                                 planning/designing events, 157–158
                  Leftover food, 41, 72–74                         rental order forms, 164–168
                  Legal issues, 27–48                              scouting party locations, 150–151
                     beverage service liability, 77–80             site inspections, 151–157
                     cancellations and refunds, 45–47              of transportation, 175–181
                     catering contracts, 36–43                  Logos, 254, 265
                     commissary locations, 33–35                Loire wines, 96
                     deposits, 44–45                            Lombardy, Vince, 23
                     donating leftover food, 73                 Loss prevention, 145–146
                     facilities options, 32–33                  Lost bids, 293
                     family-owned businesses, 31–32             Lo Tech Industries, 141
                     federal laws, 29–30, 55–56, 184–192        Lousig-Nont, Gregory, 200, 207
                     forms of operation, 30–31                  Low-cholesterol diets, 62
                     funding alternatives, 35–36                Low-fat diets, 62
                     lawsuits, 48                               Low-salt diets, 62
                     local laws, 28–29                          Lykkemark, Debra, 64
                     responsible alcohol service, 78, 80–82     Lynch, Francis T., 70
                     for sanitation and safety, 338–339
                     state laws, 28–29, 76–77, 196              McKibben, Carol, 13
                     Truth-in-Menu laws, 55–56                  Mad cow disease, 318
                  Lessons in Excellence (Charlie Trotter), 16   Magazine advertising, 266
                  Letterhead, 259, 260                          Mailing lists, 260–261
                  Levy, Larry, 147                              Malecot, Michel, 310
                  Liability(-ies):                              Management, 11, 230–232
                     in accounting, 400, 401                     financial, see Financial management
                                                                                                           Index   ■   427

  personal, 16–19                                Menus, 50–75
  responsibilities for alcohol service, 81–82     basic categories for, 52–55
  time, 17–18, 22                                 contract terms for, 39
Managerial decision making, 12                    and culinary trends, 65–67
Market factors, 293                               dealing with leftovers, 72–74
Marketing, 249–272. See also Sales                dietary and nutritional claims, 58–59
  budget for, 253–254                             and equipment needs, 117–118
  and corporate catering market, 250              food cost calculations, 71
  and social catering market, 250–251             food presentation, 63–65
  tools for, 254–272                              food quantity calculations, 67–71
Marketing plan, 252–254, 272                      guidelines for, 60–63
Marketing tools, 254–272                          information needed for, 50–51
  advertising specialties, 267                    preprinted, 263–264
  barter, 268–269                                 principles of, 50–51
  billboards, 265                                 questions for clients in, 51
  brochures, 258                                  terms used on, 60
  business cards, 259–260                         Truth-in-Menu laws, 55–56
  catering for charity, 270–271                   types of, 59–60
  cold-calling, 264–265                           verbal and visual presentation of, 56–57
  company names and logos, 254                   Merchandising terms, 56
  customer referrals, 268                        Michal-Johnson, Paula, 223–224
  direct mail, 260–262                           Microwave oven, 123
  food tastings, 267–268                         Micucci, Mary, 20
  letterhead, 259, 260                           Middleman organizations, 15
  networking, 255                                Midscale events, 251
  newsletters, 259                               Mikasa, 148
  paid advertising, 265–267                      Milk, 313, 327
  photos, awards, plaques, 260                   Minimum wage, 185
  positive word of mouth, 254–255                Mission Statement, 10
  preprinted menus, 263–264                      Mistakes (by caterers), 46–47
  publicity, 257–258                             Mixers, food, 125
  signage, 265                                   Mobile kitchens, 130
  telephone directory advertising, 262–263       Model of off-premise catering, 24–25
  telephone manners, 269–270                     Money management rules, 412–414
  up-selling, 271                                Morin, Russell, 266
  websites and e-mail, 256–257                   Mossman, John, 64
Market prices, 306                               Motivating staff, 218–219
Markup, 293–294                                  MSG, 62
Marshall, Anthony, 341                           Music and entertainment:
Marvin, Bill, 207                                 as accessory service, 345–348
Master Distribution Agreements (MDAs), 310        tent platforms for, 139
Meals:                                            Wedding Music Planner, 365, 368–370
  serving, 239–240
  for staff, 74, 214                             Napa Valley wines, 102–103
  for wedding receptions, 364, 365               Napkin folding, 237
Meats:                                           National Association of Catering Executives Newsletter,
  carving stations for, 54                              219
  purchasing, 303–304                            National Association of Meat Purveyors, 304
  receiving inspection for, 312                  National Burglar and Fire Alarm Association,
  storage of, 324                                       340
  underutilized cuts of, 67                      National Labor Relations Act, 191–192
The Meat Buyers Guide (National Association of   National Off-Premise Caterers’ Roundtable Newsletter,
        Meat Purveyors), 304                            198–199
Mediation, 48                                    Negotiation, 294
Mega-event catering, 20                          Networking, 255
428   ■   Index


                  Newsletters, 259, 265                            exemptions for, 186–187
                  Newspaper advertising, 266                       pay for, 185, 212
                  New Zealand, wines from, 105                    Ovo-lacto-vegetarians, 62
                  No MSG diets, 62
                  Nonalcoholic beers, 106                         Pacific Rim cuisines, 66
                  Nutritional claims, 58–59                       Package pricing method, 298
                                                                  Packing lists, see Party packing lists
                  Occupational licenses, 28                       Packing of food/equipment, 176–177
                  Occupational Safety and Health Act, 192         Paid advertising, 265–267
                  Occupational Safety and Health Administration   Panachepartyrental.com, 134
                          (OSHA), 192, 339                        Pan-Asian cuisines, 66–67
                  Off-premise catering, 1–26                      Paper products, 141–142
                    advantages of, 4–6                            Parasites, 320–321
                    as art and science, 2                         Partnerships, 30–31
                    business courtesy in, 13                      Party favors, 363, 364
                    criteria for success in, 24                   Party food caterers, 1
                    and customer-focused management, 11           Party packing lists, 164, 168–175
                    and detail management, 11                        cover page for, 169
                    difficulty of, 1–3                               objective of, 169
                    disadvantages of, 6                              sample, 170–174
                    ethics in, 13–15                              Passion for work, 7
                    future of, 19–21                              Pass-through refrigerators/freezers, 126
                    habits for success in, 21–23                  Pasta food stations, 54
                    innovation/uniqueness in, 15–16               Payment policies, 315–316, 371–372
                    and leadership, 12–13                         Paypal.com, 415
                    management of, 9, 12                          Payroll issues, 210–214
                    model for, 24–25                                 cost of benefits, 197
                    on-premise catering vs., 3–4                     cost of payroll, 378–379, 381, 396
                    organization for, 19                             Equal Pay Act of 1963, 196
                    potential problems in, 2–3                       Fair Labor Standards Act requirements, 185
                    professionalism in, 13                           holiday pay, 215–216
                    strategic plan for, 9–10                         overtime pay, 212
                    and stress management, 16–17                     premium pay, 211–212
                    success factors for, 6–9                         regular pay, 210–211
                    and time management, 17–18                       sales staff, 274–275
                  Olympic Tent/S.E.C. Sales Group, 139               sick pay, 215
                  Oneida Foodservice, 138                            vacation pay, 214–215
                  On-premise catering, 3–4                        Payroll journal, 391
                  Open container laws, 79–80                      Pecora, Michael, 351, 370
                  Open-mindedness, 8                              Pellegrini, Randie, 351
                  Opportunity Meetings”, 198                      Performance reviews, 221, 222
                  Order forms, equipment rental, 164–168          Permits, 28, 29, 156
                  Ordering, determining quantities for, 70        Per se laws, 79
                  Oregon wines, 103–014                           Personalized menus, 60
                  Organization, 7, 19                             Personalized service, 20
                  Orientation, 216–217                            Personal management, 16–19
                  OSHA, see Occupational Safety and Health        Personal service corporations (PSCs), 31
                          Administration                          Personnel, see Human resources
                  “Ouch Test,” 276                                Pest control, 331
                  Ovens, 123                                      Petty cash journal, 386, 389
                  Overhead (overfired) broilers, 124              Photos, 260
                  Overtime:                                       Photographers, 350–351
                    charges for, 297                              Pick a Party (Patty Sachs), 357
                    contract terms for, 41                        Pickups at event site, 155–156
                                                                                         Index   ■   429

Picnics, 55                                  range pricing method, 298
Piedmont wines, 98                           sales taxes, 295
Pier One, 64                                 service charges, 295–296
Pine, B. Joseph, II, 20–21                   strategies for, 286–287
Pizza food stations, 54                      of total party, 295
Place settings, 233, 235, 236                and Truth-in-Menu laws, 56
Planetary mixers, 125                      Prime cost, 286
Planning, 7                                Prioritization, 18, 22, 272
  for buffets and food stations, 245       Produce, 304, 312, 325
  of event, 157–158                        Product identification, 56
  of menu, 50–75                           Production sheets, 175
Plaques, 260                               Professionalism, 13
Plated foods, china for, 65                Professional liability insurance, 134
Platters, 64                               Profit, pricing for, 286–287
Point of origin, 56                        Proposals, 38, 280–281
Pollock, Stephen, 352                      Provence wines, 96–97
Polster, Teri Woodard, 143                 PSCs (personal service corporations), 31
Portions, 56, 69                           Psychographics, 252
Portugal, wines from, 100                  Publicity, 257–258
POs, see Purchase orders                   Public relations, 257
Post-party review, 180                     Publilius Syrus, 13
Poultry, 312, 324                          Puelo, Frank, 370
Pre- and Post-Event Cost From, 405–407     Pulling items, 176
Prear, Carolyn, 348                        Pull sheet, 164, 169, 177
Pre-costing, 287–291                       Purchase orders (POs), 305–306
Premium pay, 211–212                       Purchasing, 299–311
Prepaid expenses, 397                        determining needs, 300–301
Preparation, type of, 56                     equipment, 144–147
Preparation tables, 128                      ethics in, 300
Preprinted menus, 59–60, 263–264             fish and seafood, 304–305
Presentation:                                meat, 303–304
  of food, 63–65                             practices for lower food costs, 306–307,
  of menu, 56–57                                   309–310
Preserved foods, 55                          produce, 304
Presumptive laws, 79                         purchase orders, 305–306
Price trend speculation, 309                 quote sheet for, 308
Pricing, 285–298                             specifications for, 301, 302
  of accessory services, 291                 supplier selection, 301, 303
  of beverage services, 291                  tips from caterers for, 310–311
  budget pricing method, 297               Purchasing (Andrew H. Feinstein and John M.
  for charitable events catering, 296              Stefanelli), 305, 306
  common techniques in, 293–294
  cost-plus method, 297–298                Qualifying shoppers and buyers, 275–276
  delivery and overtime charges, 296–297   Quality:
  equipment costs in, 289–290               quantity vs., 22–23
  for flowers, 349                          and Truth-in-Menu laws, 56
  of food, 291–292                         Quantities:
  food costs in, 287–288                    of beverages, 109–111
  gratuities, 295                           of food, 56, 67–71
  of labor, 292–293                        Quote sheet, 308
  labor costs in, 288–289
  markup determination, 293–294            Radio advertising, 266–267
  package price method, 298                Rain plans, 154
  pre-costing, 287–291                     Ramacitti, David F., 257
430   ■   Index


                  Range oven, 123                            Sachs, Patty, 357
                  Range pricing method, 298                  Sacks, Carl, 339–340
                  Range tops, 122                            Safety, see Sanitation and safety issues
                  Reach-in refrigerators/freezers, 126       Safety inspections, 37
                  Reasonable care, 37, 78                    Sales, 273–284
                  Rebate programs, 309                         and catering salespeople, 273–275
                  Receiving, 311–314                           closing the sale, 282–284
                  Receiving scales, 128                        cost of, 377–378, 394–396
                  Receptions, wedding, see Weddings and        projecting, 376–377
                         receptions                            qualifying shoppers and buyers, 275–276
                  Recipes, costing, 287–288                    sales interviews, 277–280
                  Record keeping:                              use of pricing in, 285
                    of adverse incidents, 48                   written proposals, 280–281
                    and determination of food quantities,    Sales and cash receipts journal, 385–388
                         68–69                               Sales taxes, 29, 295
                    of employee discipline, 223              Salz, Simon, 365, 368–370
                    federal requirements for, 185–186        Sanitation and safety issues, 317, 343
                    postparty reports, 68–69                   customer complaints about, 332–334
                    for staff wages, 212, 213                  employee hygiene, 322–324
                  Recruiting workers, 198–200                  first aid and emergency procedures, 336–338
                  Recycling, 139–142                           food allergens, 321–322
                  Reference checks (hiring), 207, 209          foodborne illness, 317–321
                  Referral fees, 372                           in food preparation and service, 325–332
                  Refrigerated trucks, 129, 130                in food storage, 324–325
                  Refrigerators, 126, 314, 330                 government agencies and regulations,
                  Refunds, 43, 45–46                                  338–339
                  Refusing parties, 277                        insurance coverage, 341–343
                  Regal International, 134, 148                lifting limits, 179, 334
                  Registration tables, 159                     security procedures, 339–341
                  Regulation, federal, 338–339                 standard safety practices, 334–336
                  Renting equipment:                         Sasiadek, Walter, 32
                    buying vs., 142–144                      Satellite coffee makers, 125
                    costs of, 290                            Saying Good-Bye (Paula Michal-Johnson),
                    dealing with rental companies, 144–146            223–224
                    order forms for, 164–168                 SBA, see U.S. Small Business Administration
                    trucks, 130                              SBDC (Small Business Development Center), 413
                  Responsible alcohol service, 78, 80–82     Scales, receiving, 128
                  Restaurant Depot, 303                      Scanlon, Nancy Loman, 263
                  Restaurant ranges, 122                     SCORE (Service Corps of Retired Executives),
                  Retaining employees, 20                             413
                  Retro desserts, 67                         Seafood, 304–305, 313
                  Revenue, accounting for, 384–394           Sears, Sam, 310
                  Rhône wines, 96                            Seated, served meals, 52–53, 67, 129
                  Riedel Crystal of America, 137             Seating chart, 40
                  Risk taking, 8, 21                         Seating guests, 240–242
                  Rolling baker’s racks, 128                 Security:
                  Roman, Mike, 182, 263, 273, 280,             contract terms for, 41–42
                         295–296                               procedures for, 339–341
                  Rosier, Tara, 139, 141                       systems, security, 128
                  Round Table Pizza, 340                     Self-confidence, 8
                  Round tables, 133, 234                     Seltzers, 108
                  Routing schedule, 181                      Serpentine tables, 133
                  Rubbermaid, 129                            Service charges, 213, 295–296
                  Rules of engagement, 20–21                 Service Corps of Retired Executives (SCORE),
                  Russian service, 244                                413
                                                                                                 Index   ■   431

Service style, 52–55, 118                              SMART goals, 10, 17
Service table setup, 238                               Smith, Gregory P., 220
Serving options, 64–65                                 SMLLCs (single member limited liability
Serving procedures, 238–244                                    companies), 31
   for beverages, 243–244                              Social catering, 250–251
   for buffets and food stations, 244, 246–247         Social host liability, 78
   for butlered hors d’oeuvres, 238–239                Social Security taxes, 29–30
   for clearing tables, 241–243                        Soft drinks, 108–109, 111
   for meals, 239–240                                  Software, 148, 410–411
   Russian service, 244                                Sole proprietorships, 30–31
   for seating guests and starting service,            Sonoma County wines, 103
         240–242                                       South Africa, wines from, 105
   for water, rolls, butter, 240                       Spain, wines from, 93, 99–100
ServSafe program, 325                                  Special diets, 62
Setup, 232–238                                         Special effects machines, 350
   for beverage station, 114                           Special Events magazine, 13
   of buffets and food stations, 245–246               Specialty ranges, 122
   contract terms for, 42                              Specifications, 301, 302
   crew for, 233                                       Stack ovens, 123
   napkin folding, 237                                 Staff. See also Human resources
   place settings, 233, 235, 236                          advance planning for, 157
   of service table, 238                                  breaks for, 232
   of tables, 233                                         communicating with, 8
   timing for, 157, 232                                   desired qualities in, 199
The Seven Habits of Highly Effective People (Stephen      involved in mistakes, 46
         R. Covey), 21                                    meals for, 74, 214
Severability clause, 43                                   motivating, 218–219
Sexual harassment, 193–195                                recruiting, 198–200
Shelving (for commissaries), 128                          turnover of, 220–221
The Show, 228–248                                      Staffing:
   beverage service, 243–244                              contract terms for, 40
   buffets and food stations, 244–247                     determining level of, 196–197
   butlered hors d’oeuvres service, 238–239            Staging area, 153–154
   clearing tables, 241–243                            Stainless steel preparation tables, 128
   handling complaints, 247–248                        Standard setting, 23
   meal service, 239–241                               “Stand-up” cocktail parties, 54–55
   Russian service, 244                                Start-up capital, 5
   seating guests, 240                                 Start-up expenses, 380
   serving procedures, 238–244                         State-enforced human resource laws, 196
   setting up for meal service, 232–238                State laws, 28–29, 76–80
   supervision/management of, 230–232                  State taxes, 29, 30, 415
   water, roll, and butter service, 240                Stations for (bars), 113–116
Sick pay, 215                                          Statutory violations, 37
Signage, 265                                           Steamers, 123–125
Signature breads, 67                                   Steam-jacketed kettles, 124
Signature Grand, 230                                   Stefanelli, John M., 306
Silverman, Elizabeth, 310                              Stir-fry food stations, 54
Single member limited liability companies              Storage of foods, 314–315, 324–325
         (SMLLCs), 31                                  Strategic plan, 9–10
Sinks, 128                                             “Street foods,” 67
Site, see Location of event                            Stress, 6
Site inspections, 33–34, 151–157                       Stress management, 16–17
Sitterly, Connie, 12                                   Success, 21–24
Small Business Development Center (SBDC), 413          Sulfites, 322
Smallwares, 131–132, 148                               Supervision, 7, 230–232
432   ■   Index


                  Suppliers. See also Vendors                     Training, 217–218
                    kickbacks from, 14                              for receiving, 311
                    selection of, 301, 303                          for sales, 282
                  Supply and demand, 285                          Transportation:
                                                                    as accessory service, 354
                  Tables:                                           of food and equipment, 130–131, 175–180,
                     clearing, 241–243                                    329–330
                     for food preparation, 128                    Trash (at event site), 153, 331–332
                     front-of-the-house, 133                      Trays:
                     setup of, 233                                  for clearing, 242–243
                     skirting for, 135                              safety when carrying, 336
                  Table crumber, 242                              Trends:
                  Tableside ordering, 67                            in beverages, 109
                  Talty, David, 342–343                             in equipment, 147–148
                  Taxes:                                            in foods, 65–66
                     contract terms for, 42                         in foodservice, 66–67
                     for employees vs. independent contractors,     future, 19–21
                           210                                      identifying, 16
                     employment, 29–30                              keeping up with, 22
                     federal, 415–417                               in weddings and receptions, 372–373
                     income, 30                                   Tre Venezie wines, 98–99
                     state and local, 29                          Tribble, Mary, 276
                     on tips, 213, 214                            Trotter, Charlie, 16, 230
                     unemployment, 30                             Trucks, see Vehicles, catering
                     withholding for, 416–417                     Truth-in-Menu laws, 55
                  Tea, serving, 243–244                           Turnover, staff, 220–221
                  Teardown, timing for, 157                       Tuscany wines, 98–99
                  Telephone directory advertising, 262–263
                  Telephone manners, 269–270                      Underfired broilers, 124
                  Television advertising, 266–267                 Underpricing, 286
                  Tempered glassware, 136                         Under-the-table cash, 14
                  Tents:                                          Unemployment taxes, 30
                     for cooking, 154, 162, 163                   Uniforms, 219, 233, 265
                     for event, 138–139                           Unions, 191–192
                  Tentnology, 139                                 Uniqueness, 15–16
                  Termination of employees, 223–224               United States, wines from, 93, 102–104
                  Textures (of foods), 62                         U.S. Federal Bureau of Investigation, 340
                  Theater-style seating, 159                      U.S. Food and Drug Administration (FDA), 59,
                  Themes and theme parties, 356–358                      322
                  Theurich, Miles, 265                            U.S. Small Business Administration (SBA), 36,
                  Third party liability, 37, 78                          413
                  Thomas, Chris, 328                              Universal values, 15
                  Tiered tables, 64                               University of Florida Department of Food
                  Tilting braising pans, 124                             Science and Human Nutrition, 318,
                  Time, value of, 294                                    328–329
                  Time management, 17–18, 22                      Upscale events, 251
                  Timing:                                         Up-selling, 271
                     of course service, 241                       Urns, coffee, 125
                     for setup/teardown, 157
                     for weddings and receptions, 360             Vacation pay, 214–215
                  Tips, 212–214                                   Valet parking, 354–355
                  Toasting procedures (wedding receptions),       Value(s):
                           361–363                                  of time (in pricing), 294
                  Tonics, 108                                       universal, 15
                  Trade-offs, 10                                  Vans, 130
                                                                                                   Index   ■   433

Vegans, 62                                              toasting procedures, 361–363
Vegetables, 304, 312                                    trends in, 372–373
Vegetarian Resource Group, 62                           wedding cakes, 370–371
Vegetarian selections, 63                               working with wedding planners, 372
Vehicles, catering, 130–131                           Wedding cakes, 370–371
  appearance of, 178                                  Wedding Music Planner, 365, 368–370
  loading, 177                                        Wedding planners, 372
  mobile kitchens, 130                                Weldon, Joel, 282
  refrigerated, 129                                   Williams, Charlotte, 276
  reloading, 179–180                                  Wines:
  unloading, 179                                        appellation systems for, 90–93
Vendors. See also Suppliers                             of Argentina, 105–106
  contract terms for, 40                                of Australia, 104–105
  recruiting help from, 198                             of Austria, 101
  returning unused food to, 74                          bottle sizes for, 105
Ventilation equipment, 128                              calculating quantities for, 109, 111
Vertical mixers, 125                                    of Chile, 105
Videographers, 350–351                                  of France, 94–98
Viruses, 319–320                                        of Germany, 100–101
Vision Statement, 10                                    glasses for, 137
Volume of business, 20                                  of Greece, 102
Voorhees, Candace, 310                                  of Hungary, 102
                                                        of Italy, 98–99
Walker, Ted, 355–356                                    of New Zealand, 105
Walk-in refrigerators/freezers, 126                     of Portugal, 100
Wallace, Joy, 20                                        serving, 243
Walt Disney, 230                                        of South Africa, 105
Washington state wines, 103                             of Spain, 99–100
Water, 107–108                                          terminology related to, 86–90
 at event site, 152–153                                 of the United States and Canada, 102–104
 quantities of, 111                                   “Wine Glossary,” 90
 serving, 240                                         Women in catering, 20
Wattage requirements, 152                             Wood chips, 55
Wayne, Jerry, 365                                     Word-of-mouth advertising, 5, 254–255
Weather-related cancellations, 45                     Worker’s Compensation, 29, 155, 196, 209
Website, marketing via, 256–257                       Wounds, 336
Webster’s New World Dictionary of Culinary Arts, 60   Written contracts, 32, 43
Weddings and receptions, 360–373                      Written proposals, 280–281
 flowers, 348
 “goody baskets” for bride and groom, 72              Yellow Pages advertising, 262–263
 insurance packages for, 155                          Yields, determining, 70
 meal service, 364, 365                               Young, Bryan, 310
 music (reception), 365, 368–370
 party favors, 363, 364                               Zoning ordinances, 5
 time lines and traditions for, 360–367               Zoning permits, 28

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:5
posted:8/28/2011
language:English
pages:15
kala22 kala22
About