CUL2710 Study Guide - Catering and Buffets

A collection of vocabulary flashcards to prepare for the CUL2710 exam focused on catering and buffet management.

Types of Buffets

Varieties include cold, hot, dessert, breakfast, and specialty buffets.

Logistics of Buffets

Managing food temperature, guest flow, and clear signage.

Components of Buffets

Commonly include appetizers, salads, mains, sides, and desserts.

EP Plan

European Plan; includes food and beverage costs without taxes, gratuities, or rentals.

AP Plan

American Plan; covers food, beverage, and basic services such as waitstaff.

MAP Plan

Modified American Plan; includes meals without beverages or extras.

FAP Plan

Full American Plan; covers all meals, beverages, and sometimes additional services.

Canapés per Person (Standing Event)

Typically 6-8 canapés per person.

Canapés per Person (Seated Event)

Typically 10-12 canapés per person.

Canapés Price Range

Generally priced around $1-$4 per canapé based on ingredients.

Canapés Display

Displayed on platters or trays, arranged aesthetically.

Canapés Definition

Canapés are a form of hors d'oeuvres, typically small and served before a meal.

BEO

Banquet Event Order; outlines event details for caterers and clients.

Legal Value of BEO

Acts as a contract binding parties to agreed terms.

Catering Company Advantages

Offers flexibility, customized menus, and can serve large groups.

Catered Event Themes

Examples include rustic, formal, tropical, or seasonal themes.

Factors for a Catering Business Success

Includes strong market knowledge, reliable staff, quality ingredients, and client service.

Importance of Understanding Market

To succeed, one must forecast demand and focus on business strategies.

Catering vs. Restaurant

Catering provides off-site flexibility and large group service that restaurants may not.

Average Selling Price of Canapés

Typically ranges from $1 to $4 depending on the event.

Display Method for Canapés

Can be arranged on platters or tiered stands for easy access.