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Armed with these guidelines, the caterer can build a detailed proposal that includes the actual menu, beverages, an itemized listing for equipment rental, the staff requirements and any necessary food or beverage taxes. When planning a proposal, caterers generally consider several other factors in addition to the basic information. Balanced menu - a standard menu should include a balance of two proteins (meat, poultry or seafood), one vegetable and one starch (pasta, rice or potatoes).Courses - for seated dinners with multiple courses, each course should complement the next and there should be some variety. Eine RF-Lizenz berechtigt zur beliebigen, unbefristeten und mehrfachen Verwendung eines Bildes. Auf unserer Website kA¶nnen Sie online Lizenzen fA?r Fotografien und Illustrationen kaufen. For example, the staff at Joel know that their social clients usually eat less food (18-22 bites -- think bite-sized candy bar or an orange wedge, an average sized bite of food) than their corporate clients (22-28 bites).


For example, if you're having a beef entree, then you might consider a seafood appetizer.Buffets - the number of buffet stations corresponds to the number of guests.
After the client accepts the proposal, the caterer schedules another meeting to discuss the decor and layout and to plan a detailed timeline of the event. Unser Angebot ist sehr breit und richtet sich an Artbuyer, Designer, Content Manager und Bildredakteure. F1online bietet Ihnen als eine der ersten rein digitalen Stockagenturen seit vielen Jahren hochwertiges digitales Bildmaterial fA?r jede Anforderung und in allen marktA?blichen Lizenzmodellen.
Um interessante Neuigkeiten als erstes zu erfahren, abonnieren Sie einfach unseren Newsletter oder RSS Feed. If the guest list is large, say 750 or more, you can increase the number of guests per buffet ratio to one buffet per 100 guests.


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