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Glossary

Here is a list of terms we use in the event industry.

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Final Guarantee

The final expected number of guests. This number is used by the caterer to determine the amount of food needed and the final costs. Without this number, the caterer could run out of food and be inadequately prepared.


French Service

Where food dishes from a large course menu would be placed on a table or tables all at once, leaving guests to help themselves from the one plate.