Catering Operations & Menu Development Flashcards

When calculating food cost percentage for a catered event, which formula is correct?

Answer: Food Cost / Selling Price × 100

Food cost percentage is calculated by dividing total food cost by the selling price and multiplying by 100.

A catering company is preparing a buffet for 150 guests. The recipe yield for pasta salad is 8 oz per person. How many pounds of finished pasta salad are needed?

Answer: 75 lbs

150 guests × 8 oz = 1,200 oz ÷ 16 oz/lb = 75 pounds of pasta salad.

Which production method is most appropriate for a catering operation serving 500+ guests at a remote venue with no kitchen facilities?

Answer: Cook-chill with on-site rethermalization

Cook-chill allows food to be fully prepared off-site and safely reheated on-site without requiring full kitchen infrastructure.

What is the standard internal temperature for rethermalized catered chicken dishes per FDA Food Code?

Answer: 165°F (74°C)

The FDA Food Code requires poultry to reach 165°F (74°C) during reheating for hot holding.

A caterer is developing a prix fixe menu for a corporate gala. Which factor should MOST influence the menu's protein selections?

Answer: Dietary restrictions and allergies of the guest list

Guest dietary restrictions and allergies are the primary driver for protein selection to ensure safety and inclusivity.

In catering, what does 'mise en place' primarily refer to?

Answer: Having all ingredients and equipment prepared before service begins

Mise en place is a French culinary term meaning everything is in its place — all prep work completed before service.

Which menu type gives a catering client the MOST flexibility in cost control?

Answer: Per-person package pricing with tiered options

Tiered per-person packages allow clients to select service levels that align with their budget while giving caterers predictable revenue.