This new book introduces readers to the major concepts and activities involved with the planning and purchasing of food and beverage catering, and includes information on the types of things typically purchased as well as how to ensuring that the meeting planner has made the best possible choices. It is the only book to focus on the food and beverage aspect of event planning, showing event, meeting, and convention planners how to save money, negotiate contracts, deal with catering managers, and effectively manage the food and beverage aspect of their event in order to control costs and stage a successful meeting or event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students looking to enhance their knowledge in this area.