Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
BOOKING INSTRUCTIONS
Date: ________________________________________________________
Alternative Date: ________________________________________________
Hours: ________________________________________________________
Function: ______________________________________________________
Room: ________________________________________________________
Approximate Number of People Attending : ____________________________
Rate:__________________________________________________________
Booking is: Tentative Definite Inquiry
Notes: ________________________________________________________
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Inquiry Report
New Business
Repeat Business
On-Premise Event
Off-
Premise Event
Type of Function:
_____________________________________________________________________
Date(s): ____________________________________ Guest Count:
QuickTime and a
Contact Person:
______________________________________________________________________
Organization/Company:
________________________________________________________________
Address:
____________________________________________________________________________
City: _______________________________________ State: _____________ Zip:
________________
Phone: _______________________ Fax: _____________________ E-Mail:
_____________________
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Table Sizes
TABLE TYPE
TABLE SIZE
TABLECLOTH SIZE
Round
54 x 54
Round
3 feet cocktail
64 x 64
Round
64 x 64
Round
5 feet, 10 person
84 x 84
Round
90 x 90
Round
6 feet, 12 person
90 x 90
Rectangular
6 feet x 18 inches
Rectangular
6 feet x 24 inches
Rectangular
6 feet x 30 inches
Rectangular
6 feet x 36 inches
Rectangular
5 feet x 30 inches
Rectangular
4 feet x 30 inches
Square
30 inches x 30 inches
Half-Round
5 feet x 30 inches
Quarter-Round
30 inches x 30 inches
Crescent
6 feet x 36 inches
COMBINATIONS:
Large oval table to seat 16
Combine two half-rounds with four rectangular 6-feet x 30-inch tables.
Hollow buffet table
Combine four crescent tables with sufficient number of 3-foot rectangular tables.
Clover leaf buffet table with large center
Combine half-round tables with rectangular and square table.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Place Settings
Table Cover Setup using 16 x 12 doily and showing space allowance for a
24 cover arrangement.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
30
Minutes
1 Hour
90
Minutes
2 Hours
25-59
31 /2 4
4 4 1 /2
41 /2 5
60-104
31 /2 4
41 /2 5
105-225
41 /2 5
226-500
11 /2 2
21 /2 3
31 /2 4
over 500
11 /2 2
21 /2 3
31 /2 4
Drink Size
# of Drinks
4/5
Quart
1 ounce
25
4/5
Quart
11/4 ounce
20
4/5
Quart
11/2 ounce
17
Quart
1 ounce
31
Quart
11/4 ounce
25
Quart
11/2 ounce
21
# of
Bartenders
# of Waiters
w/Food
# of Waiters
wo/Food
25-100
101-200
201-300
301-500
over 500
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
SCHEDULE:
a.m./p.
m.
a.m./p.
m.
a.m./p.
m.
a.m./p.
m.
a.m./p.
m.
MENU:
RENTALS:
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
NOTES:
Name:
____________________________________________________________________
Address: _________________________________
Occasion:
Number
Deposit:
________________________________________________________________________
of
Guests:
________________________________________________________________
______________________
Gratuity:
____________________
Tax:
__________________________
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Menu
Notes
Signature
CLIENT
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Name ______________________________________________________________________________
Organization ________________________________________________________________________
Address ____________________________________________________________________________
City, State, Zip ________________________________________________________________________
Phone _______________________ Fax ______________________ E-mail _____________________
EVENT INFORMATION
Date ______________ Day _______________ Location ______________________________
Type of Event __________________________ Arrival Time ____________________________
Cocktails Served ________________________ Hor doeuvres Served ____________________
Food Served ____________________________ Bar Time from ___________ to ____________
Entertainment from ________ to __________ Speaker(s) from ____________ to __________
Dancing from ______________ to __________ Photography from __________ to __________
Videography from ___________ to ________ Departure Time __________________________
GUEST INFORMATION
Estimated Number of Guests ________________ Guaranteed Number of Guests
______________
Date for Final Guaranteed Guests ____________ Confirmed Number of Guests
______________
Table Arrangements ______________________ Seating Arrangements ____________________
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
MENU INFORMATION
Menu Type: Full-Service Buffet Menu Theme:
__________________________________________
Menu Selections
_________sprays)
_____________
______________________
______________________
Podium Lectern
Photography
AGREEMENT OF CHARGES
Date: _________
Guaranteed Guest Count of ___________ People @ $ ___________ per Guest for a Total of
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Clients Signature
Date
Caterers Signature
Date
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Catering Contract
CATERER INFORMATION
CaterersName____________________________________________________________________________
Address__________________________________________________________________________________
City,State,Zip____________________________________________________________________________
PhoneNumber____________________________________________________________________________
CLIENT INFORMATION
ClientsName____________________________________________________________________________
Address__________________________________________________________________________________
City,State,Zip____________________________________________________________________________
PhoneNumber____________________________________________________________________________
EVENTINFORMATION
Date______________________________________TypeofFunction_________________________________
Time______________________________________NumberofGuests________________________________
Location
__________________________________________________________________________________
A20%depositisdueuponsigningthiscontract.Thedepositwillbedeductedfromthetotalbillandtheremainingbalancemustbe
paid,infull,onthedateofthefunction.Checkandcreditcardpaymentsareaccepted.Returnedcheckswillbechargeda$25
reprocessingfee.
Intheeventofcancellation,thecaterermustbenotifiedinwriting30dayspriortothedateofyourfunction.Ifwrittennoticeis
receivedwithinthat30dayperiod,thedepositwillberefundedandtheclientwillreceiveacopyofthecontractmarkedcancelled.
Ifcancellationoccurslessthan30daysbeforetheevent,fullprepaymentwillberetained.Ifthefunctioniscancelled48hourspriorto
theevent,50%ofthetotalfoodandbeveragecostwillbecharged,basedontheconfirmedorestimatednumbers.
Thefinalmenuselectionsmustbeattachedtothiscontract.Intheeventthattheclientwouldliketomakeachangetothemenu,not
duetoanincreaseordecreaseinthenumberofguests,thecaterermusthavea14daynoticeandthechangemustbeapprovedin
writing.Uponsigningofthiscontract,aguaranteednumberofguestsisrequired.Iftheguestcountshouldincreaseordecreaseby
morethan5guests,thecaterermustbenotified3businessdayspriortotheevent.Alldetailsrelatingtomenuselectionsmustbe
confirmedoneweekpriortothefunction.
ThecaterershallnotbeliableforthenonperformanceofthiscontractwhensuchnonperformanceisattributedtoactsofGodand
othercauseswhetherenumeratedhereinornot,whicharebeyondthereasonablecontrol,preventingorinterferingwithcaterers
performance.Insuchevent,thecaterershallnotbeliabletothecustomerforanydamages,whetheractualorconsequential,which
mayresultfromsuchnonperformance.
Thecatererreservestherighttomakechangestoyourfunctiononlyintheeventthatourqualityofexcellencewouldbecompromised
andclientshallbenotifiedofsuchchangesinwritingpriortotheevent.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Time: :a.m./p.m.to:a.m./p.m.
PrivateorOpenEvent?
NameofParty:
DESCRIPTIONOFEVENT:
Approx.CoversLastEvent:
SalesLastSimilarEvent:$
NUMBEROFGUESTS:
Approx.coverformula:NumberofSeatsxNumberofHours:
MENU
ENTRE:
PORTION
PP
ORDER
UNIT/PORTION #
ESTIMATED
SERVINGS
AMOUNT TO
ORDER
SIDE DISHES:
BREAD OR OTHER:
DESSERT:
BEVERAGES:
OTHER:
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
KITCHEN STAFFING
STAFF MEMBER
POSITION
HOURS SCHEDULED
RATE
PRIVATE PARTY
CHARGE?
KITCHEN SET-UP
Time to
Do:
Person
Responsible
Retrieve Item
From:
PRODUCT PREPPING:
Prep Sheet Filled Out
Prep Items Labeled
AREA PRE-EVENT
CLEAN:
EQUIPMENT SET-UP:
Cooking Set-Up:
Tongs/#
Spatulas/#
Cold Side Dish
Containers/#
Spoons for Cold Sides/#
Hot Dish Containers/#
Serving Spoons/#
Basting Brush
Condiment Containers/#
Cold Holding Set-Up
(40F)
Aprons/#
Food Handlers Gloves
Trash Cans
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
EVENT STAFFING
STAFF MEMBER
POSITION
HOURS SCHEDULED
RATE
PRIVATE PARTY
CHARGE?
SERVICE SET-UP
Time to
Do:
Person
Responsible
Retrieve Item
From:
Table/Chairs Placement
Tablecloths on Tables
Condiments
Beverages
Cups
Forks, Knives, Spoons
Straws, Sugar, Cut
Lemons
GUEST BRINGING CAKE?
Plates
Cake Cutter
Candles
BAR
Set-Up Bar
Register
ADDITIONAL NOTES:
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
Name _________________________________________________________________________________
Organization__________________________________________________________________________
Address ______________________________________________________________________________
City, State, Zip _______________________________________________________________________
Phone _______________________ Fax ______________________ E-Mail _____________________
COST
Cost of Food Per Person
Cost of Alcohol Per
Person
(maximum amount
served)
Cost of Each Staff
Member
x Number of
Guests
EXTENSION
= TOTAL FOOD
= TOTAL BAR
= TOTAL LABOR
= SUBTOTAL
= GRATUITY
SUBTOTAL
GRATUITY (18% on
Subtotal)
TAX (on Subtotal only)
= TAX
= RENTAL 1
Rental Item 2:
= RENTAL 2
Rental Item 3:
= RENTAL 3
GRAND TOTAL
TOTAL
I understand and agree to the terms as outlined above. I understand that my deposit is
not refundable and that additional charges as outlined may apply.
GUEST NAME: __________________________________________________________DATE:
__________________
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
GUEST SIGNATURE:
_____________________________________________________________________________
Entertainment Contract
This contract, made this__________ day of ___________________, 20___, by and between
Client (list name, address and phone number)
____________________________________________________________________________
________________________________________________________________________________________________________________ and
Entertainer (list name, address and phone number)
____________________________________________________________________________
The Client desires to purchase and the Entertainer desires to provide specified entertainment services, the
parties hereby agree to the terms and conditions set forth herein.
A.
B.
List all equipment and services, such as sound, lighting and electrical service, the Client is required to
provide:___________________
_________________________________________________________________________________________________________.
C.
List all equipment and services, such as sound, lighting and electrical service, the Entertainer is required to
provide:__________________
_________________________________________________________________________________________________________.
D.
For the services to be performed by the Entertainer, the Client agrees to pay to Entertainer the sum of
____________ Dollars ($_______). Payment must be made upon completion of the entertainment performance
by check or credit card made payable to __________________________________. The Client shall be responsible
for any applicable amusement or sales tax.
E.
The Entertainer assumes full responsibility for payment of any and all copyright royalties due for the
entertainment performance described herein. The Entertainer further agrees to assume full responsibility for
any copyright infringement which occurs during the course of said performance and agrees to hold the Client
harmless from any and all liabilities and damages arising out of any action for copyright infringement.
F.
The Client reserves the right to terminate or interrupt the entertainment, if during the entertainment
performance, the Client determines, in its sole discretion, that such action is warranted to maintain security or
compliance with federal, state or local laws. Such action shall not affect the Clients obligation for payment
under the terms of this contract; however, payment may be withheld if such interruption or termination is
necessary due to a failure by the Entertainer to observe policies of which it has been informed.
G.
The Entertainer shall maintain documentation for all charges against the Client under this Agreement. The
books, records and documents of the Entertainer, insofar as they relate to work performed or money received
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
IN WITNESS THEREOF, the parties, through their authorized representatives, have affixed their signatures below.
Client:_________________________________________ Date: _______________________
Entertainer:_____________________________________ Date: _______________________
The abovesigned agent on behalf of the Entertainer warrants that he/she has the authority to execute
this agreement on behalf of the performing artists and further warrants that the performing artists have
agreed to be bound by the terms and conditions stated herein.
Entertainment Contract II
CATERING COMPANY
Catering Company Name ________________________________________________________________
Contact Name ________________________________________________________________________
Address ____________________________________________________________________________
City, State, Zip _______________________________________________________________________
Phone _______________________ Fax ______________________ E-mail _____________________
ENTERTAINMENT
Name of Band/Entertainer(s)
______________________________________________________________ Contact Person
_____________________________________ Federal Tax ID # ____________________ Address
____________________________________________________________________________
City, State, Zip ________________________________________________________________________
Phone _______________________ Fax ______________________ E-mail _____________________
EVENT INFORMATION
The band/entertainer(s) and catering company agree to the following terms and conditions set
forth in this contract:
SCHEDULE
Entertainer(s) Arrival Time ________________
REQUIREMENTS
Check all that apply:
Microphones ________________
Stage ______________________
Seating ____________________
Lighting ____________________
Electrical __________________
Other ______________________
During the performance, guests are allowed to: Photograph
Videotape
Audiotape
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
SPECIAL INSTRUCTIONS
AGREEMENT OF CHARGES
Date _________
Overtime charge will be billed at a rate of $ _____ per hour for each additional hour
beyond contracted time.
Overtime $ __________
Subtotal $ __________
Tax $ __________
Deposit $ __________
Balance Due $ __________
The band/entertainer(s) further agree that no alcoholic beverages will be consumed or drugs used at the
event. 30-day notice is required on cancellations.
EntertainersSignatureDate
CaterersSignatureDate
TheProfessionalCaterersHandbook:HowtoOpenandOperateaFinanciallySuccessfulCateringBusiness
2006AtlanticPublishing.Allrightsreserved.
File#:
NameofOrganization:
TypeofFunction:
FunctionRoom:Salesperson:
Didfunctionstartandendontime?YesNoComments:
Wastheroomcleanedafterthefunction?YesNoComments:
Weretheairconditioningandlightstunedoff?YesNoComments:
GuestsComments:
ArticlesLeftinRoom:
INCOME
COVER COUNT
Hor doeuvres:
# Guaranteed:
Other Food:
# Set:
Beverage:
# Plated:
Wine
# Served:
Gratuity:
# Charged:
Tax:
Other:
Name of manager in charge of
service
TOTAL
Name
Pub.
Rooms
Food
Beverag
e
Explain.
Amount
Sales
Tax
Food
Beverag
e
Totals
City
Ledger
Guest
Ledger
Cash
#
Served
Func.
Type
Employee
Shift Average
Statio
n
Base
Pay
Overtim Extra
e
Cover
s
SetUp
Clea
r
Total
Wage
s
Grat
.
TOTAL
Local
/
Conv
.
New
File # Busine
ss
Repeat
Busine
ss
Date
Size
Function
Type
Est.
Value
TOTAL
Number of outside calls:
Number of new B files this month:
Number of B files killed this month:
Number of newspaper leads followed this month:
Signature of Salesperson
____________
____________
____________
____________
Credit Application
Name of Company or Group:
______________________________________________________________ Contact Name:
________________________________________________________________________ Address:
______________________________________________________________________________ City, State,
Zip: ________________________________________________________________________ Phone:
_______________________ Fax: ______________________ E-mail: _____________________
Organization
CREDIT REFERENCES
Bank: ________________________________________________________________________________
Address: ______________________________________________________________________________
Phone: ____________________________________ Account #
__________________________________
It is my/our understanding that if granted credit, my/our account will be settled in full
within thirty (30) days.
Date
CREDIT DECISION:
COMMENTS: