CSEP Catering and Food Service Flashcards

What is the standard industry method for calculating the number of servers needed for a plated dinner?

Answer: 1 server per 8–10 guests

For formal plated dinners, the industry standard is approximately 1 server per 8–10 guests to ensure timely and attentive table service.

Which food labeling requirement is mandatory for caterers serving food with common allergens at US events?

Answer: Identifying the 'Big 9' major food allergens

The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act requires disclosure of the nine major food allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) in food service.

What does 'per capita cost' mean in event catering budgeting?

Answer: The food and beverage cost per attendee

Per capita cost is calculated by dividing the total food and beverage expenditure by the number of event attendees, giving a cost-per-person figure.

What is a 'food station' format in event catering?

Answer: Interactive themed food displays spread throughout the venue where guests serve themselves

Food stations are interactive, themed displays positioned around the event space, encouraging guest movement and allowing customization (e.g., carving, pasta, or dessert stations).

When contracting an off-premise caterer for an event, what key insurance document should the event planner require?

Answer: Certificate of liability insurance naming the planner as an additional insured

Requiring a certificate of liability insurance listing the event planner as an additional insured protects the planner from claims arising from the caterer's operations.

What is the primary advantage of a 'prix fixe' menu for a catered corporate dinner?

Answer: It simplifies production, controls food costs, and speeds service

A prix fixe (fixed price, set menu) simplifies kitchen operations, keeps costs predictable, and enables faster, more consistent service at large catered events.