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CATERING AND BANQUET MANAGEMENT

Catering • a multifaceted segment of the food service industry. • food prepared by professionals to be served to a group of people at a designated place for a designated time and fee. Although catering has been considered a “service for the wealthy,” it is now in demand for many occasions.

Catering Management The task of planning, organizing and controlling. Each activity influences the preparation and delivery of food, beverage and related services at a competitive, profitable price

Three Classifications of Food Service Industry • Commercial Segment • profit operations • Independent caterer

• Non-commercial Segment

• Not-profit operations • Business/ industry s, college and university catering etc.

• Military Segment

• Activities involve in association with the armed forces and diplomatic events

Two Main Types of Catering • On-premise Catering • Indicates that the function is held exclusively within the caterer’s own facility (all the functions and services) » Hospital catering » High school/Elementary school catering » University/ College caterers » Private or Non-profit caterers (churches, organizations etc.)

Hospital Catering

School Catering

Non- Profit Catering

• Off-premise Catering • Is accomplished exclusively by the caterer. The caterer transports all of the food, serving products, and personnel to a location other than the building or facility where the food is prepared.

On-premise and Off-premise Combination • Caterers may prepare their foods within their own facility and possibly use labor from another.

• Hotels and small restaurants may prepare food in their production kitchens and transport food offpremise to another location to serve their guest

Both on-premise and off-premise catering have much in common. Obviously, transportation by vehicle is a main difference.

It complicates food safety issues such as packing safely to keep hot foods hot and cold foods cold, and to avoid spillage. This is accomplished by using: insulated coolers, refrigerated vehicles, and portable warming units.

Advantages and Disadvantages • The distinct advantage of catering a banquet on premise is that everything is within reach. If a customer complains on his food, a caterer can immediately prepare another one

• If serving an off premise location, this may not be an alternative. Because every job is different, experience teaches what has worked in similar circumstances in the past and will almost likely work again in the present.

• Food and supply inventories, as well as operating costs, are much more easily controlled, because clients must advise the caterer in advance as to the number of guests that are expected.

• Off-premise caterers need buy only the amounts necessary to serve the event, unlike a restaurant where there is a large variation from day to day regarding the number of patrons and their menu selections.

• Off-premise catering generates additional revenues for existing operations like hotels, clubs, and restaurants. They can generate even more profit by providing other services—rental equipment, décor, music, entertainment, and other accessory services.

A caterer’s reputation for high-quality food that is safely prepared can take years to develop. Any outbreak of a food borne illness could result in lawsuits, death, and the closing of the business. Safe food handling procedures are a must; there are no shortcuts.