What does 'menu planning' involve in catering?

Menu planning in catering primarily revolves around selecting food and beverage items that cater to the preferences of the guests. This aspect is crucial as it directly influences the dining experience and satisfaction of those attending the event. Understanding and incorporating guest preferences—such as dietary restrictions, cultural tastes, and personal likes—ensures that the menu resonates with the audience and meets their expectations.

While selecting food based on seasonal availability is important for freshness and cost-effectiveness, it is primarily a subset of the broader menu planning process that ultimately prioritizes guests' preferences. Decoration themes and labor cost calculations, although integral to event planning, are not directly related to the primary focus of menu planning, which specifically addresses the culinary aspect of the event. Therefore, the emphasis on aligning the menu with what guests want is what makes this answer the most fitting in the context of catering.