Catered Food Is One Aspect Of An Event's Success
http://www.foodndrinks.net/articles/7613/1/Catered-Food-Is-One-Aspect-Of-An-Events-Success/Page1.html
alona Rudnitsky
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By alona Rudnitsky
Published on 02/18/2011
The success of a party or an event depends greatly on the food that is served. Big or small events usually have the food catered. And as the food can affect your party negatively or positively, the choice of the catering service is of paramount importance.
The success of a party or an event depends greatly on the food that is served. Big or small events usually have the food catered. And as the food can affect your party negatively or positively, the choice of the catering service is of paramount importance.
Some big events, especially corporate affairs, are planned and executed through event planners. However, the choice of catering service can still be imposed by the client. And if you are a corporate person or a frequent host, you should be familiar with the different requisites in a catering contract.
There are a number of qualifications to be expected from a great cater.
*Food presentation - This pertains to the appearance of the food - color and garnishing are contributory to the aesthetic appeal of the food. The food at first glance needs to be appetizing. Even if they are tasty, a guest may not even try when it does not seem tempting and likable.
*Taste - This can be the most important part of the food. Even simple and ordinary, the food can be delectable. Never serve a course that tastes bland. Spices, condiments and herbs used in food preparation can affect the taste and flavor.
*Menu - The menu does not need to have too many courses. Of course as a starter, there should be some appetizers. This will tickle the taste buds. Soup is also a must which should follow the appetizers. The main course does not have to be too many kinds. Consider the preferences of the guests. If you think your guests have health or religious differences that can affect the choice of food, then play safe by offering all variations - beef, pork, poultry, veggies, fish and sea foods. You might have some Muslim or vegetarian guests. They need to have a choice in the menu.
*Dessert and drinks - What should you have for drinks? What wine goes with red meat and what goes with poultry and fish? Be prepared to serve either white or red wine. But some guests may prepare harder alcoholic drinks. Just like with the menu, have selections of desserts - pastries and bits of cake slices, sweets, salads. To cap the meal, serve coffee or tea. This beverage brings down the food to the colon for a healthy manner of excretion.
*Utensils - Formal events may need a series of utensils - not just spoon and fork. The more course, the more different types of utensils would you need. Another standard utensil to go with the spoon and fork is the knife and also for desert - teaspoon.
*Table preparation - Your tables should be covered with clean and neat tablecloths or table runners. Do not forget the placemats and the floral centerpiece. The tables and chairs should be arranged properly - not too crowded nor too distanced.
*Safety - This is one key factor when you are choosing a caterer. Has your catering service ever encountered any negative complains on the safety of the food served? This part is very crucial as it can ruin the whole event and even the forthcoming parties you are to throw. You would not want your guests ending in the hospital for food poisoning and spoiled food.
*Waiters - Caterers at times bring their own waiters to the party. Be sure these members of the staff are alert on the table needs of the guests. They should be in proper, clean and neat attire or uniform. They should be courteous and prompt in the delivery of the needs of the customers.
These things may be trivial matters - oftentimes overlooked by the host.
However, with proper planning (even with the hiring of an event's planner} the party can be a great success and you will have your guests clamoring for a repeated gathering!
Some big events, especially corporate affairs, are planned and executed through event planners. However, the choice of catering service can still be imposed by the client. And if you are a corporate person or a frequent host, you should be familiar with the different requisites in a catering contract.
There are a number of qualifications to be expected from a great cater.
*Food presentation - This pertains to the appearance of the food - color and garnishing are contributory to the aesthetic appeal of the food. The food at first glance needs to be appetizing. Even if they are tasty, a guest may not even try when it does not seem tempting and likable.
*Taste - This can be the most important part of the food. Even simple and ordinary, the food can be delectable. Never serve a course that tastes bland. Spices, condiments and herbs used in food preparation can affect the taste and flavor.
*Menu - The menu does not need to have too many courses. Of course as a starter, there should be some appetizers. This will tickle the taste buds. Soup is also a must which should follow the appetizers. The main course does not have to be too many kinds. Consider the preferences of the guests. If you think your guests have health or religious differences that can affect the choice of food, then play safe by offering all variations - beef, pork, poultry, veggies, fish and sea foods. You might have some Muslim or vegetarian guests. They need to have a choice in the menu.
*Dessert and drinks - What should you have for drinks? What wine goes with red meat and what goes with poultry and fish? Be prepared to serve either white or red wine. But some guests may prepare harder alcoholic drinks. Just like with the menu, have selections of desserts - pastries and bits of cake slices, sweets, salads. To cap the meal, serve coffee or tea. This beverage brings down the food to the colon for a healthy manner of excretion.
*Utensils - Formal events may need a series of utensils - not just spoon and fork. The more course, the more different types of utensils would you need. Another standard utensil to go with the spoon and fork is the knife and also for desert - teaspoon.
*Table preparation - Your tables should be covered with clean and neat tablecloths or table runners. Do not forget the placemats and the floral centerpiece. The tables and chairs should be arranged properly - not too crowded nor too distanced.
*Safety - This is one key factor when you are choosing a caterer. Has your catering service ever encountered any negative complains on the safety of the food served? This part is very crucial as it can ruin the whole event and even the forthcoming parties you are to throw. You would not want your guests ending in the hospital for food poisoning and spoiled food.
*Waiters - Caterers at times bring their own waiters to the party. Be sure these members of the staff are alert on the table needs of the guests. They should be in proper, clean and neat attire or uniform. They should be courteous and prompt in the delivery of the needs of the customers.
These things may be trivial matters - oftentimes overlooked by the host.
However, with proper planning (even with the hiring of an event's planner} the party can be a great success and you will have your guests clamoring for a repeated gathering!