Chapter 1 The Catering World Types of Catering
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Chapter 1. The Catering World: Types of Catering HIR 3310: Meeting and Catering Management 2 -2017 1
Chapter 1. The Catering World: Types of Catering � 1. Catering Industry Catering is a multifaceted segment of the food service industry. The food service industry is divided into three section: commercial segment, noncommercial segment, and military segment. Catering management may be defined as the task of planning, organizing, leading, and controlling. HIR 3310: Meeting and Catering Management 2 -2017 2
Chapter 1. The Catering World: Types of Catering Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, profitable price. These activities work together to meet and exceed the customer’s perception of value. HIR 3310: Meeting and Catering Management 2 -2017 3
Chapter 1. The Catering World: Types of Catering � 2. Catering Segments Catering management is executed in many diverse ways within each of the three segments. 2. 1 The first, commercial segment, traditionally considered the for-profit operation, includes the independent caterer, the restaurant caterer, and the home-based caterer. In addition, hotel/motel and private club catering operation are also found in this category. HIR 3310: Meeting and Catering Management 2 -2017 4
Chapter 1. The Catering World: Types of Catering � 2. 2 The noncommercial segment, or the notfor-profit operation, consists of the following types of catering activities: business/industry accounts, college and university catering, health care facilities, recreation food service catering, school catering, social organization, and transportation food service catering. HIR 3310: Meeting and Catering Management 2 -2017 5
Chapter 1. The Catering World: Types of Catering � 2. 3 The military segment encompasses all catering activities involved in association with the armed forces and/or diplomatic evens HIR 3310: Meeting and Catering Management 2 -2017 6
Chapter 1. The Catering World: Types of Catering � 3. On-Premise Catering There are two types of catering (on premise and off-premise) that may be a concern to a large and small caterer. First, on –premise catering indicates that the function is held exclusively within the caterer’s own facility. All of the required functions and services that the caterer execute are done exclusively at their own facility HIR 3310: Meeting and Catering Management 2 -2017 7
Chapter 1. The Catering World: Types of Catering HIR 3310: Meeting and Catering Management 2 -2017 8
Chapter 1. The Catering World: Types of Catering For in stance, a caterer within a hotel or banquet hall will prepare and cater all of the events without taking any service or food outside the facility. Many restaurants have specialized rooms on-premise to cater to the private-party niche. HIR 3310: Meeting and Catering Management 2 -2017 9
Chapter 1. The Catering World: Types of Catering � 3. 1 Hospital catering Primarily on-premise catering operation that occurs within a hospitals environment servicing internal associations and/or a department’s special needs HIR 3310: Meeting and Catering Management 2 -2017 10
Chapter 1. The Catering World: Types of Catering � 3. 2 High school/elementary school catering An on-premise catering service offered by the food service director exclusive for the school’s own population. -Athletic banquets -Teacher’s meetings -Events of the football field for fall and spring celebrations HIR 3310: Meeting and Catering Management 2 -2017 11
Chapter 1. The Catering World: Types of Catering � 3. 3 University/college caterer On-premise catering service primarily responsible for providing food and related services to the students, faculty, administrations, and guests. HIR 3310: Meeting and Catering Management 2 -2017 12
Chapter 1. The Catering World: Types of Catering � 4. Off-Premise Catering The second type of catering, off-premise catering, is accomplished exclusively by the caterer. The off-premise caterer transports all resources (e. g. food, equipment , personnel, supplies) to a location other than the commissary where the food is prepared. HIR 3310: Meeting and Catering Management 2 -2017 13
Chapter 1. The Catering World: Types of Catering Planning the logistical operations of an offpremise event is a critical management function. Physically visiting and surveying the event site prior to planning ensures a successful event. The vital task for all off-premise caterers is accessing the appropriate equipment to safety prepare, transport, and hold the food prior to service on location. HIR 3310: Meeting and Catering Management 2 -2017 14
Chapter 1. The Catering World: Types of Catering Maintaining food at the proper temperatures, below 41 o. F and above 140 o. F, is critical. Caterer use refrigerated trucks and/or other purposely designed equipment to keep food hot or cold. In addition, transportation for staff to get to the site may be provided. Some off -premise events are so large a caterer will rent buses to transport staff. HIR 3310: Meeting and Catering Management 2 -2017 15
Chapter 1. The Catering World: Types of Catering This ensures they will arrive at the same time dressed in the proper uniforms. Offpremise caterer use equipment rental services to fulfill their client’s needs. HIR 3310: Meeting and Catering Management 2 -2017 16
Chapter 1. The Catering World: Types of Catering � 4. 1 Storage Off-premise caterer work from a commissary or central location. Catering resources typically are stored at these sites in “cages. ” Storage cages are usually located in out -of-the-way spaces, such as the basement or a side room. Separate cages are used to store similar resources, thus making it easier for the staff to locate the item. HIR 3310: Meeting and Catering Management 2 -2017 17
Chapter 1. The Catering World: Types of Catering A typical storage scheme may have one cage to hold chafing dishes, trays, pitchers, and miscellaneous items. The second cage stores the china, silverware, and elevation tools, such as ice blocks. HIR 3310: Meeting and Catering Management 2 -2017 18
Chapter 1. The Catering World: Types of Catering � 4. 2 Challenges of Being an Off-premise Caterer Off-premise events present unique challenges and obstacles. Off-premise catering is certainly different than on-premise catering since it requires the caterer to relocate with the equipment, food, and staff. A common challenge is always the unexpected. HIR 3310: Meeting and Catering Management 2 -2017 19
Chapter 1. The Catering World: Types of Catering Working in different atmospheres, lack of familiarity with the party site, its layout, resources (electrical voltage, sockets, and circuit capabilities), and usable space make the logistics challenging for any caterer. HIR 3310: Meeting and Catering Management 2 -2017 20
Chapter 1. The Catering World: Types of Catering � 4. 3 The Packing List Off-premise caterer create standard operating procedures to manage the movement and transportation of their resources. A standard checklist called a “packing list” is created to organize each event. The packing list is an all-inclusive standard form that will: HIR 3310: Meeting and Catering Management 2 -2017 21
Chapter 1. The Catering World: Types of Catering � 4. 3. 1 show the resources (food, equipment, supplies) need to successfully implement the off-premise event on location � 4. 3. 2 be organized by resource location (storage cage) HIR 3310: Meeting and Catering Management 2 -2017 22
Chapter 1. The Catering World: Types of Catering � 4. 3. 3 list by category and subcategory each specific item � 4. 3. 4 exactly specify the type and quantity of resource required � 4. 3. 5 be a communication tool to inform what has been packed and loaded for transport HIR 3310: Meeting and Catering Management 2 -2017 23
Chapter 1. The Catering World: Types of Catering � 4. 4 Transportation Moving one’s staff can pose unique logistical problems. Off-premise caters usually have one vehicle or several vehicles to transports staff to the site. It is common practice to have either a large van(s) or a specially designed vehicles to transport the staff. HIR 3310: Meeting and Catering Management 2 -2017 24
Chapter 1. The Catering World: Types of Catering In addition, the culinary team will usually have refrigerated and non-refrigerated trucks to transport the food and other related resources. HIR 3310: Meeting and Catering Management 2 -2017 25
Chapter 1. The Catering World: Types of Catering � 4. 5 Temperature Control Temperature control is a critical challenge in transporting and holding food at an offpremise location. Monitoring appropriate storage temperature is a key factor in promoting safety and sanitation for the client and their guests. HIR 3310: Meeting and Catering Management 2 -2017 26
Chapter 1. The Catering World: Types of Catering Adhering to a carefully formulated Hazardous Analysis Critical Control Plan (HACCP) makes sure standards are being properly followed for an event. The temperatures of the hot and cold food are monitored to guarantee the prevention of foodborne illness, which can lead to many problems. HIR 3310: Meeting and Catering Management 2 -2017 27
Chapter 1. The Catering World: Types of Catering � 4. 6 Off-premise Site Setup A typical sequence is usually followed when implementing an off-premise event. The caterer arrives and unloads the resources into the staging area. Next, the resources are moved from the staging area to set up at the main location. HIR 3310: Meeting and Catering Management 2 -2017 28
Chapter 1. The Catering World: Types of Catering Usually the event tables will be preset with chairs, as well as the tables for beverage service and/or a buffet line. Depending on the site, laborers within the building will set the tables and chairs prior to the caterer’s arrival. If not, the caterer is responsible. HIR 3310: Meeting and Catering Management 2 -2017 29
Chapter 1. The Catering World: Types of Catering � 5. On-Premise And Off-Premise Combinations In many instances, a caterer may be selected to provide either off-promise or onpremise work. For on-premise catering to be successful, the caterer must know how many people can be comfortably seated in their facility. Can entertainment be provided? Can a wide variety of menu items be prepared efficiently at the last minute? HIR 3310: Meeting and Catering Management 2 -2017 30
Chapter 1. The Catering World: Types of Catering The capabilities of getting food off the grill or out of the oven is a serious consideration. However, going off-premise to a facility may find the caterer feeding many people inside a building, 25 or 30 people in a private home, feeding two or three hundred people at a church facility, or even outside for a picnic or fund raising event. These are issue a caterer must consider. HIR 3310: Meeting and Catering Management 2 -2017 31
Chapter 1. The Catering World: Types of Catering � 5. 1 Private Parties many restaurant will do on-premise work, but the size of the event they can accommodate depends on how many seats they have available. Some restaurant have separate rooms where customers can have private parties catered. If it is a small restaurant, they may offer privateparty catering for 25 or 30 people. HIR 3310: Meeting and Catering Management 2 -2017 32
Chapter 1. The Catering World: Types of Catering They could cater bridal showers, a small retirement dinner, or a small award dinner for a special occasion. If the caterer did off-premise work, he could provide the same services by catering the event at an individual’s home. The caterer might provide a mini menu such as hors d’oeuvres and sandwiches HIR 3310: Meeting and Catering Management 2 -2017 33
Chapter 1. The Catering World: Types of Catering � 5. 2 Conventions and Weddings Wedding and convention catering are two of the most profitable events for caterers because of all the extra purchase that can be incorporated into a single event. A wedding will usually require wine and champagne, which is provided by the caterer; in addition, the caterer may also provide the wedding cake, the floral service, and the limousine service. HIR 3310: Meeting and Catering Management 2 -2017 34
Chapter 1. The Catering World: Types of Catering The challenge for a caterer is to understand both the Jewish and Christian wedding ceremonies. Many caterer have a bridal consultant on staff to assist the prospective bride in her decisions. Often, caterers can receive a percentage of the money from those outside suppliers working with them , providing the caterer with additional profit. HIR 3310: Meeting and Catering Management 2 -2017 35
Chapter 1. The Catering World: Types of Catering These multifaceted events are quite important for the caterer. HIR 3310: Meeting and Catering Management 2 -2017 36
Chapter 1. The Catering World: Types of Catering � 5. 3 One-Stop Shop Catering When building an off-premise or onpremise business, many caterer evolve into a full service or one-stop shop for the client. The caterer will work with rental companies to provide tables, chairs, tents, and limousine service. The client appreciates this worry-free service provided by the caterer. HIR 3310: Meeting and Catering Management 2 -2017 37
Chapter 1. The Catering World: Types of Catering Today, caterers can provide many additional service based upon the needs of the client. Many caterers will provide entertainment, photography, videography service, invitations, ice sculptures, and any other services needed for a memorable occasion. HIR 3310: Meeting and Catering Management 2 -2017 38
Chapter 1. The Catering World: Types of Catering � 5. 4 Mobile Catering Another interesting facet of the catering segment is mobile catering. Mobile catering employs trucks that are equipped with a body that has built-in facilities, such as gas-fired coffee urns. Many mobile caterers have developed a seasonal menu and a picnic table concept on the back of their truck. HIR 3310: Meeting and Catering Management 2 -2017 39
Chapter 1. The Catering World: Types of Catering HIR 3310: Meeting and Catering Management 2 -2017 40
Chapter 1. The Catering World: Types of Catering � 5. 5 Seasonal Niche Off-premise catering opportunities will also enable many restaurants and hotels to develop a seasonal niche. Based upon the time and season of the year there are special events, some that occur on an annual basis, of which the caterer should be aware. These events may involve food such as barbequed chicken and ribs that are prepared at a restaurant or hotel and served off-premise. HIR 3310: Meeting and Catering Management 2 -2017 41
Chapter 1. The Catering World: Types of Catering An advantage of this type of special event is that the restaurant gains publicity that will help build their client base. Another advantage that a restaurant can experience by doing offpremise catering is the opportunity to serve more people than they can at their facility. HIR 3310: Meeting and Catering Management 2 -2017 42
Chapter 1. The Catering World: Types of Catering HIR 3310: Meeting and Catering Management 2 -2017 43
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