Location, Location, Location: "Take the time to assess your space and ask yourself a few key questions," suggests Ms. Lee. "How many guests can you comfortably accommodate? Do you have enough table space for a sit-down dinner? Would a buffet better suit your surroundings?" If the party will be held at your studio apartment, then it had better be an intimate affair. On the other hand, if your rambling estate was designed with social functions in mind, then by all means bring on the masses. "A cocktail party with appetizers and finger foods, can be adapted to fit almost any setting," says the chef. The location's been scouted, now what?

They Say It's Your Birthday: Often the occasion will help determine what you serve, says Lee. "If you have a guest of honor you may want to tailor the food to his or her taste. If it's a holiday, tradition may dictate part of the menu." Regardless, you should consider the crowd. For kids and the elderly, keep it simple. With dietary restrictions and health concerns, many party goers avoid red meat, and allergies to shellfish are common. You may want a vegetarian option on your buffet table.

Timing Is Everything: Day or night, spring or fall, time is of the essence. "An afternoon tea, a Sunday brunch, or a formal dinner would invite three very distinct menu plans," says our cooking teacher. Whatever the time of day, Lee suggests, take full advantage of the season. "Ask the green grocer or produce manager which fruits and vegetables are local and fresh this time of year." While you're at it check the fish market, you might want to serve the catch of the day.

Do The Math: Is the sky the limit or do you need to stay economically grounded? Will you be running down to the wine cellar or is this strictly bargain basement? Balance your budget beforehand and you'll be better prepared to make the dinner decisions.

Take Notes: Once you've considered all the basics, Ms. Lee suggests, "Spend two hours in your room with a pad and pencil and close the door." Write it all out, she says, including the guest list, the menu, a to-do list, and above all a detailed shopping list. "Behind every successful party," says the chef, "There's an organized shopper."

In short, do your homework. Class dismissed.

Karen Lee's latest cookbook, The Occasional Vegetarian (Warner Books, 1995 ), is available in bookstores.