Food & Beverage Management

Julia Rutherford Silvers, CSEP

Certified Special Events Professional

Event Management Authority

Like angels and elephants dancing on the head of a pin, our dreams and responsibilities may have no limits, but must be balanced according to the music of the moment.

Emeritus

HOME

EMBOK PROJECT

ABOUT JULIA

SITE MAP

Food & Beverage Management

27 November 2013

The determination of suitable catering operations and the selection of the menus, quantities and service styles to meet the food and beverage needs of the event, including the specific requirements associated with the serving of alcohol.

Major Functions	Performance Elements
Catering Operations	Understand the variety of catering operation types Identify the capabilities and constraints of caterers Select the appropriate catering operation Oversee contracting and communications
Food Service Requirements	Conduct a needs assessment Determine requirements for meal services Identify refreshment and beverage service needs Perform quantity calculations
Menu Selection	Identify and incorporate nutritional requirements Identify and accommodate dietary restrictions Specify and integrate cost considerations Conduct menu planning
Service Planning	Determine appropriate room setups Specify serving styles and timing Identify and integrate site implications Incorporate staffing and equipment considerations
Alcohol Management	Identify and comply with alcohol policies and laws Determine liabilities and insurance requirements Incorporate responsible consumption programs

Back to EMBOK Matrix