A caterer's recipe manual is rooted deeply into a catering operation and all staff from sous chef to event planner will frequently reference the comprehensive and asseasabe document(s) in order to estimate, forecast, scale, calculate and cook from.

1. Describe what a caterers recipe manual is for
2. Explain how you will use your own caterers recipe manual to benefit the operations of your catering business.
3. What types of revisions do you foresee being made to your caterers recipe manual if any, what factors go into your revision planning ? ( for example, food trends, seasonality, staff talent, product availability/price ect.)