What is an essential practice when determining food quantities for catering?

When determining food quantities for catering, it is crucial to consider both the group size and food yield. This practice enables catering managers to accurately estimate how much food will be needed based on the number of attendees and the expected serving sizes of the selected menu items.

Taking into account the group size allows for adjustments based on the specific characteristics of the event, such as age demographics or the type of occasion (e.g., a formal banquet versus a casual picnic). Food yield refers to the amount of food that can be served based on the recipe or portion sizes, which helps ensure that there is enough to accommodate all guests without being wasteful.

Calculating food quantities using these two factors helps in ensuring that guests are satisfied with the meal while also managing costs effectively and minimizing food waste, making it a balanced approach to catering logistics.