Catering Event Costing and Menu Planning — PDF Workbook

Turn a catering inquiry into a practical menu, cost, price and service plan.

Includes a 22-page printable PDF with eight lessons, a fictional 60-guest worked example, seven reusable worksheets, six practice questions with answers, and official source notes.

Covers event scope, portion and yield calculations, full event costs, pricing, cash timing, partner responsibilities and operational verification.

By Atiba Jones / A & D Vending LLC. October 15, 2026 edition. Delivered as one PDF. Static printable worksheets; no interactive calculator, recipes, videos or coaching.

Independent educational material. Example figures are fictional. Does not provide food-safety certification or establish compliance for a specific operation. No government affiliation or guarantee of contracts, profit or earnings.