© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. The Catering World: Types of Catering Chapter 1
Feb 25, 2016
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
The Catering World: Types of Catering
Chapter 1
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Catering Management• Tasks working together
– Planning– Organizing– Leading – Controlling
• Influences the preparation and delivery of food services at a competitive price
• Goal is to meet and exceed customer’s perception of value
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Catering Segments• Commercial
– For profit– Includes: independent caterers, restaurants, hotels
• Noncommercial– Not-for-profit– Includes: university catering, health care, schools
• Military– Armed forces– Diplomatic events
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On-Premise Catering• Hospital catering• High school/elementary school catering• Private or nonprofit caterers• University/college caterers• Cultural institutions
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Advantages of On-Premise Catering• Provides food and service for less• Labor costs are built in• Exempt from certain taxes• No need to pay for liability insurance• Events can be held 24/7
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Catering in Cultural Institutions• Cultural institution 1st; place for catered events 2nd • Challenges:
– Design flaws and need for additional planning– Physical and time constraints
• Keys to success:– Innovation– Technology
• Food service management systems: – Internal self-operation– Invited external
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Off-Premise Catering• Examples
– Supermarket catering– Dual restaurant-catering operations
• Strategies– Distinct competence– Defining a target market
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On-Premise and Off-Premise Combinations• Private parties• Conventions and weddings• One-stop shop catering• Mobile catering• Seasonal niche• Summer outdoor events
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Questions Caterers Must Ask• Location• Space/size• Budget• Personalities of management and client(s)• Compatibility of staff• Background check
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Considerations for Home-based Caterers• Advantages
– Can handle small jobs at less cost– Less overhead compared to professional caterers
• Disadvantages– Usually not equipped for larger events– May not sell food in a public establishment– Separate kitchen is required by FDA– Less room for equipment or storage– Little margin for error