HTML Preview Sample Catering page number 1.
CATERING QUOTATION
DATE: ................................................................................... .
TIME: .............................. TIME FOR SERVICE: ................................................... .
CONTACT PERSON & PHONE NUMBER: ...................................................................................... .
EMAIL:............................................................................................................................................. .
BILLING INFORMATION: ............................................................................................................... .
TYPE OF EVENT: ............................................................................................................................. .
HEAD TABLE REQUIRED: ............................................................................................................. .
# OF PEOPLE: ..................................................... .
SIT DOWN:..................... .
BUFFET: ............ HOT/COLD ...........ONE MEAT/TWO MEAT
TYPE OF
MEAT/S................................................................................................................ POTATOES ....................... .
.................................. ..................................................................... SALAD ............................ VEG ..................
............................................................ DESSERT .................................................. .......................................... .
STATIONS: YES ........NO...........
TYPES ...........................................................................................................................................................
.
COCKTAIL HOUR YES ............NO.............TIME: ............................................ APPETIZERS:
YES .......NO..........HOT/COLD/COMBO
#OF APPETIZERS: .....................
SWEET TABLE:
YES ................ NO....................TYPE: .............................................................. .......................................... .....