Consider the three main fields that incorporate principals of catering into their business model: hotel banquet and event operations, off-site catering companies, and mobile dining operations (food trucks). Discuss the typical customer, price point, typical venue, and level of service unique to each of the three types of catering operation. Requirements Two pages of context (250 words per page, minimum) Two APA Citation (minimum) Reference Material https://www.qwick.com/blog/successful-hotel-catering/ https://www.bizbash.com/event-tech-virtual/media-gallery/13480426/meet-and-eat-5-recent-trends-in-hotel-catering https://www.sopranoscatering.com/hotel-caterers-vs-independent-caterers-3-reasons-to-choose-independent/ https://www.evokad.com/how-to-launch-your-restaurants-catering-services/ https://www.fsrmagazine.com/expert-insights/top-3-things-restaurant-owners-can-do-now-launch-catering-division-holidays https://www.youtube.com/watch?v=cVM-ibof8vg&feature=emb_logo https://www.youtube.com/watch?v=cFEL1ZgQ2Kg&t=1s https://www.youtube.com/watch?v=GWNXvqp5Ymo&t=1s https://www.youtube.com/watch?v=GNuLBtesbzA&t=1s https://www.youtube.com/watch?v=6DsbKIJC5CY&t=1s https://www.youtube.com/watch?v=Z4pK0BL5k3E&t=1s https://www.youtube.com/watch?v=M2Qn-r0zZ_o&t=1s https://www.youtube.com/watch?v=9GPhZRfIYII https://www.youtube.com/watch?v=Ny9fh4aLBbE&t=1s