| 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 unadequately prepared. |
| Floral Design | The type and arrangement of flowers usually conceived by the event planner or florist and approved by the client. The type of flower depends on the season and atmosphere in which the flower will be placed. The arrangement refers to the overall design of the flowers. |
| Folding Chairs | Collapsible Chairs that are unfolded for an event and folded after an event for easy storage. |
| Fondue | A dish of a variety of hot sauces into which bread, fruit or meat is dipped. |
| Food Lamp | A light in a serving station that is directed directly at the food items to generate heat while serving. The light also makes it easier for guests to see the quality of the food. |
| Food Tasting | When a chef/caterer invites the client to sample freshly made dishes from the pending menu for approval.The chef/caterer might prepare all of the options of appetizers, sides, desserts and entrées in order for the client to choose each of their favorites or they might only have the prechosen selections. A tasting is usually arranged to assure the client of the food quality or just to decide on the menu. |
| French Service | Where food dishes from a large course menu would be placed on a the table or tables all at once, leaving guests to help themselves from the one plate. |
| Full Bar | A bar serving all alcoholic drinks including hard liquor |