There are many styles of entertaining, casual, formal and informal, but the goal is always the same: to extend a warm welcome to invited guests and to put them at ease in a pleasant social setting. Food is usually a key component.

Although rigid rules are not necessary, some guidelines can help create a smooth-flowing affair. Whether you're planning a bridal shower, a casual brunch, or an elegant party, organization is very important. Once you decide on the style and size of the party, you can make appropriate decisions about food, beverages, flowers, table settings, etc. Make lists, consider options, anticipate all sorts of what-ifs. If you are a beginner at entertaining, do not let lack of experience deter you. Start with small, simple get-togethers and work your way up to more elaborate parties.

Casual parties include barbecues, Sunday-football parties, potluck dinners, etc. This type of entertaining is the most free-form. Casual parties are often planned at the last minute, with invitations issued by phone.

Food can be simple, either homemade or take-out. It is acceptable for close friends and family to bring food, especially if they offer. Serving alcohol is a personal choice that depends on the particular party. If you do serve alcohol, it may be limited to beer and wine. If you offer mixed drinks, it is acceptable for guests to mix their own.

Paper plates and plastic flatware are fine if they suit the mood of the party. Choose from a variety of festive patterns for paper plates and napkins. Buy good-quality plastic utensils so that guests do not struggle when cutting meats.

Informal entertaining includes a broad spectrum of events, such as family holiday dinners, birthday and surprise parties, brunches, buffets and open houses. It involves advance planning and notice. Invitations should be issued at least two weeks in advance or even earlier, depending on the season and the guest list. Holiday party invitations should be issued three to four weeks ahead of time. Although the phone is an acceptable means of inviting guests, invitations sent by mail are a nice touch.

Advance planning should be reflected in the details. The table should be neatly set with table decorations. The food selected should be given careful thought. For dinner parties, plan to serve the meal approximately one hour after the guests' arrival time. Beverages and appetizers, however, should be available immediately. Appetizers may be as simple as glazed nuts or spiced olives in bowls set around the room in convenient spots or as fancy as an assortment of light appetizers passed on trays. Since the guests will presumably be standing and holding drinks, make sure that appetizers can be handled easily with one hand and eaten without the benefit of utensils.

Concerning food selection, there are broad parameters of acceptability. It does not have to be elaborate. Most cooks have a few recipes in their repertoire that they are comfortable with and that they make especially well. These are probably more likely to succeed than new and untried recipes. Eliminate as much last-minute work as possible by choosing recipes that can be made ahead of time. You do not want to be caught in the frenzy of trying to greet guests while having to run back into the kitchen to check on dishes. Roasts, whether beef, lamb or chicken, are good choices. Vegetables can be easily overcooked, so blanch them ahead of time and then quickly reheat them with butter and herbs in a skillet or microwave oven.

It is also perfectly acceptable to make some recipes and buy others. Bakeries, take-out shops and delis have wonderful selections and these places can be ideal for bread or rolls, dessert, relish or a side dish. Place the food in a nice serving dish and add a little flourish of fresh herbs or other garnish.

Whether you have place cards or not, it is a good idea for the host to assign seats. It is not mandatory for couples to be seated next to each other. Make arrangements so that the conversation will be lively, interesting and friendly. The host should be in a central spot, easily accessible to the kitchen but also in the midst of the group in order to mediate any uneasy moments in the conversation.

Whether you serve the meal in courses or family style depends on the event. A simple starter course is a nice prelude although not a necessity. If a salad or chilled appetizer is served first, it should already be at the table when guests are seated. The main course may be put on plates in the kitchen and brought to the table or served on platters from the dining room. The table should always be cleared before dessert and coffee are served.

Formal entertaining is appropriate for a fancy occasion, such as New Year's Eve, a wedding reception or an anniversary bash. Formal parties may be held at special locations, such as a banquet hall, yacht or hotel. Invitations are always sent by mail. The food is mostly catered and may be served as a sit-down dinner or buffet style. Because this type of entertaining requires extensive planning and much attention to detail, it cannot be covered fully here.

Always make sure that there is enough food for all the guests, especially if you plan to serve the food buffet style. Many people may take big portions of everything! Also make sure that there is adequate seating for guests to comfortably enjoy the meal.

Something that should not be lost even in the grandness of a fancy party is the role of the host. Regardless of the size or style of the party, the host, by making introductions, guiding conversations and seeing that everyone is getting enough to eat, must make the guests feel welcome and comfortable. See Menu Planning for help in selecting foods for your party.