List at least four questions that should be asked when catering off site.

Are the transporting vehicles in good working order?
Do all members of the staff have adequate directions to the site?
Is the area that you will be cooking in or serving in covered or out in the air?
Is it well lit or will you need to bring in lighting?
Is the electrical supply adequate?
Are there any fuel needs?
Will cooking be in eyesight of the guests or will there be an area with shelter?
 Is the unloading and loading of equipment close to the catering site?
What sanitation and safety concerns are there?
Will the cold food be held at the correct temperatures? Is the refrigeration at the site working?
What type of transporting, cooking, holding and storage equipment will be needed?
Do we have a back-up plan in case of breakdowns, accidents or anything else that could happen?