The company holiday party is drawing near. This obligatory event is anticipated with excitement by some and dreaded by others, perhaps no one more than the office worker assigned to plan it. But the job doesn’t have to be a burden.

A good start is to ask the “who, what, where, when and how questions,” says Lisa Lem, director of marketing for the Westgate Hotel. Since “what” is a given, the date, or the “when,” is the first consideration. And the sooner the better.

“After Thanksgiving until New Year’s, it’s crazy,” says Lem. “Some businesses make reservations a year in advance.” The party planner should know what kind of party a company wants, how many guests might attend, what kind of music or entertainment is desired and the amount of money allotted.

Most hotels are flexible in meeting guests’ requirements. Parties can be planned “from $10 per person all the way up,” Lem says, “from cookies and milk to champagne and caviar,” from two to 400 at a sit-down dinner or for 1,000 at a casual buffet. Most hotels offer another amenity: a special room rate for those who don’t want to drive after a party.

“People are economy-minded; they are seeking value for what they are purchasing,” Lem adds. One way to lower party costs is to have a cash bar. Often the company will pay for a drink or two, or only beer, wine and soft drinks. Any other drinks are purchased by guests.

Lem recommends visiting the hotel in person. “Physically look at the hotel,” she says, “walk through it, take a tour, ask to try the food, ask about parking availability and valet service.”

Humphrey’s By The Bay, a hotel with a regular series of scheduled entertainment, might be asked to combine a company meal with an evening’s concert. Michael Pritchard, concert manager, says for 25 or fewer guests, three to five selections from the regular menu could be offered. Following dinner, guests move to the club where the cover charge is waived. Another small group alternative at Humphrey’s is a more economical buffet happy hour in a private room. In all cases, the host could reduce cost and liability by providing only one or two drinks, followed by a no-host bar for those who stay longer.

For a larger group, Humphrey’s has three available spaces: a tent-like structure on the concert lawn that will accommodate up to 400; the Marina ballroom for 150 guests and the Harbor room, which will house 80, says Dana Irby, certified meeting professional, director of sales. “We will work with a company,” says Irby, “and the more flexible, the better.” The rooms are decorated but can be customized for the party. If music or entertainment is needed, “we can recommend a band or a DJ that we are sure will do a good job,” Irby adds.

Restaurant banquet rooms are another option for the company party, many with a range of menu items, entertainment and optional services. Sofia’s Italian Table at the Aventine at University Towne Center has two banquet rooms, one seating 14 and the other seating 50. Sofia’s serves a five-course traditional Southern Italian dinner in a private setting which the host may decorate. A full bar with extensive beer and wine selections is available. Open just four months, Sofia’s already is 20 percent booked for holiday parties.

At Café Sevilla in the Gaslamp Quarter — and Carlsbad and Riverside locations — party guests might be treated to a live Latin dance performance or given a group dance lesson. Menu options range from authentic Spanish to California and Pacific Rim cuisine as well as health conscious and vegetarian selections. Many restaurants, including Café Sevilla, also do catering.

If the “where” question is decided and it is other than a hotel or restaurant — the office, the boss’ home, a rented hall or a convenient alternative space — party planners might look at having the event catered. When it comes to hassle-free party-giving, a professional caterer can assume as large or small a role as the host desires.

Those services can cover everything from food to valet parking, says Patricia Karetas, executive director of Carriage Trade Caterers, who with her husband, George, has owned the business since 1986.

“Caterers today are event planners,” says Karetas, who perform many services. The caterer can provide tables, chairs, linens, flowers and music, from carolers to harpists. “We can customize the menu; we can even create scenery. And we try to work within budgets.” The majority of Carriage Trade’s catered events are for 100 or more guests in a pre-selected a location.

Most caterers will work with a host and meet requirements that can range from dropping off an order to completely setting up, serving and cleaning up the party site.

Party planning is picking up this year, say most planners. A slowly improving economy has prompted earlier reservations at most venues. The more notice the better, says Humphrey’s Pritchard. “If it’s a mid-week event, you may be OK up to three or four weeks ahead, but by the second Saturday in December,” he says, “it’s too late.”