FOOD

• Caterers, staff, volunteers
• Test kitchen facilities
• Food
• Cutlery, crockery, packaging
• Serviette
• Power and gas
• Generators
• Safety
• Waste management
• Refrigeration brief caterers
• Check menu
• Caterers have schedule
• Serving order for sit down
• Payment
• Queuing
• Cash registers
• Stall set up
• Dress for staff
• Speciality food
• Contingency plan - weather, alternate catering

Food is a notorious area for the event manager. All kinds of things can go wrong. Temperature, handling, display, transport (and the monitoring of the food temperature during transport and transfers) are just a few. It is highly recommended that food, and beverage, issues be looked at by an expert.

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Copyright W.J. O'Toole 2002