After we know about the type of function and style of service, Selecting the menus for the various food functions at an event will ┬ábe coordinated between the ┬áclient, the ┬áchef ┬áor catering executive, and ┬áthe ┬áprofessional event coordinator. Menus must meet ┬áthe ┬ánutritional┬á needs of those consuming the ┬áfood ┬áand ┬ábeverages, as well ┬áas meet ┬áthe ┬ágoals, objectives, and ┬ápurpose of the ┬áevent. The menus selected will ┬áhave ┬áboth ┬áan emotional impact and ┬áa physical effect on ┬áthe ┬áattendees. Certain foods can improve an attendeeÔÇÖs perception of the ┬áevent (and ┬áhost) ┬áand ┬áaffect the attendeeÔÇÖs performance at the ┬áevent (see figure ÔÇ£The Effects of FoodÔÇØ)┬á
