CATERING Catering is the business of providing food
CATERING Catering is the business of providing food service at a remote site or a site such as a hotel , public house , or other location
Type of catering �classify by place �On –premise catering �Off – premise catering Classify by banquet style �Buffet service �Cocktail service �Sit down )banquet (
Type of events �Social or special events �Corporate or business � Type of caterers �Hotel �Convention center �Restaurant �Catering service
Job description Front of the house Catering manager �-strategy planning of a policy for marketing , service and financial service �- create a working structure �- control and monitor the total management Assistant catering manager �Assist in the work planning and strategy determination �Monitor the policy implement and practice Ass. banquet manager �Supervise the food and beverage service in the banquet �Make a plan preparation for readiness �Coordinate with various parts to work with service
Ass. convention manager �Supervise arrangement for conference or exhibition Maitre d’ hotel �Administration the service plan �Decide the number of waiters in the banquet Captain �Coordinate and solve sudden problems while service �Direct to all service staff to comply with the required standards Server �Serve food and beverage �Correct and utensil and equipment Set up and houseman �Prepare the site ready before starting the banquet
Back of the house Catering sale manager �Control and sale the banquet both inside and outside the facility �Manage pricing and pricing policy , cost control Sale representation �Offer the sale of all kind of banquet �Prepare information for sales presentation to client Human resource manager �Supervise the preparation of all employees �Prepare welfare and payment Human resource officer �Prepare the transaction for payment , welfare access to the work
Food production �Plan a various food items �Control production costs of food and beverage items Chief steward �Supervise the preparation of all ware available Housekeeper �Support and coordinate about the cleanliness of the area of the banquet �Prepare appliances for beautiful
Banquet can be Organized both indoor and outdoor. The following are types of Banquet. Professional Functions ( Conference meeting exhibition ) 2. State Level or International level 3. Social functions 4. Others 1.
Forms of setting room. 1 Class room 2 Theatre
The Meaning of Cover “Cover ”has two meanings : Number of guests 2 Variety of place setting according to the type of meal and service offered e. g an a’ la carte cover Table d’ hote 1
�Table types: - Oblong Round Serpentin e Oval
�Table Quarter. Round Trapezoid Half Round I-Shape
TShape(Society) E-Shape UShape(Society&Family ) O-Shape
Fish bone
1 Cocktail Party 2 Buffet Party 3 Lunch or Dinner Party
Banquet Communication In order to create the maximum sutisfaction to the customer as well as avoid mistake, the Banquet function sheet fromwhich all related informations of the function be released to related department must be produced by the salesmanship.
Banquet Function Sheet Components 1. 2. 3. 4. 5. 6. 7. 8. Name of organizer with address and telephone. Type of function Venue and date of function Number of guests Reservation date Deposit (if any) Head table seating and the seating with plan Floor
9. Responsibility of related departments. 9. 1 Engineering (Light, sound, Audio visual) 9. 2 Housekeeping (Decoration, Planting) 9. 3 F/B (Menu and price) 9. 4 F/O (Greeting Signing) 9. 5 Other department (if any)
Table Setting equipments have to be placed on the table according to service style , menu , meal and table size. Those equipments are 1. table cloth 2. napkins 3. plate 4. silver ware 5. glass ware 6. accompaniment
Meal What is the main difference between food and meal ) food : material meal : time( 1. breakfast 2. luncheon 3. dinner 4. supper
BREAKFAST 1. CONTINENTAL BREAKFAST 2. AMERICAN BREAKFAST 3. ORIENTAL BREAKFAST @ BUFFET BREAKFAST IN HOTEL @ SET MENU VS. A LA CARTE
TABLEWARE IS RESTAURANT EQUIPMENT USE TO BE SET ON A TABLE TO SERVE GUEST FOR HIS MEAL. TABLEWARE CAN BE CATEGORIZED INTO. 1. FLATWARE 2. CUTLERY 3. HOLLOW WARE
FLATWARE AND CUTLERY CRITERIA 1. TYPE OF MENU AND SERVICE OFFERED 2. MAXIMUM AND AVERAGE SEATING CAPACITY 3. RUSH HOUR TURN OVER 4. WASHING- UP FACILITIES AND TURN - OVER
CUTLERY FORK : FISH MEAT FRUIT DESSERT COCKTAIL KNIFE : FISH MEAT STEAK FRUIT BUTTER DESSERT SPOON : SOUP COFFEE TEA
CROCKERY PLATE : FRUIT FISH MEAT BREAD SALAD BUTTER SERVICE DESSERT SOUP BOWL : SUGAR SOUP FINGER POT OR JUG : COFFEE MILK TEA CUP: SOUP EGG DEMI TASSE SAUCER : COFFEE CUP TEA CUP SOUP ACCOMPANIMENT : BUTTER OF SALT AND PEPPER VASE PEPPER MILL TOOTHPICK CONTAINER ASHTRAY
GLASSWARE AND CLOTH WATER )GOBLET (HI-BALL COLLIN LONG DRINK MARINER” s GROG OLD FASHIONED SHOT DAIQUIRI COCKTAIL CORDIAL CHAMPAGNE BRANDY RED WINE WHITE WINE SOUR SHERRY LIQUEURE MARTINI BUTTER BEER DRAFT BEER
CLOTHES TABLE CLOTHES SILENT CLOTHES NAPKINS MAT TOWELS
Banquet Service � 1. Type of Banquet ◦ 1. 1 Reception or Cocktail ◦ 1. 2 Buffet � 1. 2. 1 simple buffet � 1. 2. 2 modified buffet � 1. 2. 3 deluxe buffet 1. 3 Sit down service
2. Service planning � 2. 1 ◦ ◦ ◦ ◦ type of servers needed - maitre d” hotel - captain - foods server - cocktail server - bartender - food runner - bus person
� 2. 2 service duties � 2. 3 service rations � 2. 4 strategy of banquet service ◦ 2. 4. 1 station strategy ◦ 2. 4. 2 zoning strategy ◦ 2. 4. 3 combination strategy
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