Demonstrate planning and setup for catering events.
Demonstration should include determining the number of guests and setting up
- a production schedule that allows sufficient time for all tasks to be completed within the given time frame
- service type (e.g., buffet, seated)
- table setting (e.g., plates, silverware, glassware, linen)
- floor layout (e.g., number of tables and/or risers needed and their arrangement)
- chafing dishes
- placement of food items for optimal flow and eye appeal
- centerpieces (e.g., floral arrangements, ice carvings).
- How are equipment needs determined?
- What factors lead to a successful catering event?
- What role does communication play in catering?
- What types of communication are needed between service and kitchen staffs?
- Why are problem-solving skills important when catering an event?
- How do staff cooperation and teamwork lead to a successful event?
- How does management determine staffing and equipment needs for a catering event?
- What organizational skills are essential for catering events?
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
Hospitality, Tourism, and Recreation
National Programs in Action
National Standards for Family and Consumer Sciences Education
Apply principles of inventory management, labor cost and control techniques, production planning and control, sustainability, and facilities management to planning and front and back of the house operations.