Catering managers estimate food and beverage quantities for events by projecting demand, estimating resources consumed per unit, and determining average costs. This process helps ensure sufficient supplies for the event.
A catering manager estimates the amount of food and beverages needed for an event by following a structured approach. Firstly, they project the demand for the service by considering factors such as the type of event, number of guests, and menu preferences. Secondly, they estimate the resources consumed per unit of output, which involves calculating the quantities of ingredients required based on the menu. Finally, they determine the average cost per unit of output by considering ingredient prices and labor costs. By multiplying these three items together, the catering manager can derive the appropriate budgeted amounts for food and beverages.
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