What is typically included in the 'menu planning' process in catering?

The menu planning process in catering fundamentally revolves around selecting food and beverage options. This aspect is critical because it directly influences guest satisfaction, the overall theme of the event, and dietary considerations. In menu planning, a caterer must consider various factors such as client preferences, seasonal availability of ingredients, and dietary restrictions, which are all essential for creating a menu that is both appealing and appropriate for the event.

The other choices, while important for the overall event planning, do not fall under the specific domain of menu planning. Choosing the location involves logistical planning, providing entertainment relates to event coordination, and managing financial budgets pertains to cost management within the broader scope of event planning, rather than directly to the food and drink aspects that are central to menu development.