The general purpose of the occupational analysis is to provide workable, basic information dealing with the many and varied duties performed in the catering occupation. The document opens with a brief introduction followed by a job description. The bulk of the document is presented in table form. Nine duties are broken down into a number of tasks and for each task a table is presented showing: tools, equipment, materials, objects acted upon; performance knowledge (related also to decisions, cues and errors); safety--hazard; science; math--number systems; and communications. The duties include: managing a business; booking the buffet; purchasing and ordering, preparing food and beverage, transporting, and serving a buffet; setting up room; cleaning up after catered affair; and cleaning and storing equipment, table setting, and special items. (BP)