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Catering Management CH.1

This catering management course aims to teach students about on and off premise catering, developing catering business concepts and marketing plans, the history and trends that influence catering menus, how to price and ensure profitability of catering events, and principles of quality service and sales. The document then provides details on the historical evolution of banqueting from ancient Egypt, Greece and Rome to modern eras, tracing how catering menus became standardized over time.

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Samhain - Celtic Guide
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77 views

Catering Management CH.1

This catering management course aims to teach students about on and off premise catering, developing catering business concepts and marketing plans, the history and trends that influence catering menus, how to price and ensure profitability of catering events, and principles of quality service and sales. The document then provides details on the historical evolution of banqueting from ancient Egypt, Greece and Rome to modern eras, tracing how catering menus became standardized over time.

Uploaded by

Samhain - Celtic Guide
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Objectives of

Catering Management Course


 At the completion of this course a student should:
 Understand the basic principles of on and off premise catering
 Be able to intellectualize a catering business concept
 Draw up a basic marketing plan for that business
 Understand the history of catering events and the influence of food, beverage
and eating trends on the catering menu
 Understand how catering menus are developed
 Know how to price and determine profit for catering menus and events
 Be able to explain quality service for catered events
 Understand the principles of selling catered events
 Be able to evaluate the financial performance of a catering business

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 1 of 12
Catering Management
Chapter 1
Historical Banqueting

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 2 of 12
Scope
• Ancient Banqueting Documentation
• Roman Banqueting Menu
• The Foundation of the Modern Menu
• 18th Century Banqueting
• 19th Century Menu
• American Feasts
• Banqueting in the White House
• Jacqueline Kennedy/Culinary Revolutionary

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 3 of 12
Ancient Banqueting Documentation
Egyptians:
• Documented on the walls of tombs

Greeks:
• Hors d’oeuvre trolley serving small portions
couches to lie on and eat, decorative arts and
recipes

Romans:
• The menu grew to 20 or more courses

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 4 of 12
Roman Banqueting Menu
 Food sourced from Africa, Asia and Europe
Wild Boar

Grasshopper

Ostrich

Peacocks presented with feathers

Dormouse

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 5 of 12
Roman Banqueting Menu
 “There must always be actors, singers, mimes,
clowns and everything that could add to the
pleasure of the people who had gathered for the
sole purpose of being amused”

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 6 of 12
The Foundation of the Modern Menu
 Three Courses
 Up to 25 dishes per course

 Format was used into the 19th


century and is also the basis of the
‘buffet’ menu
 Medieval 3 Course Menu

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 7 of 12
18th Century Banqueting
• By 1727, the banquet menu had been abridged
to two main course settings.
 The third course was reduced to fruits,nuts,etc.

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 8 of 12
19th Century Menu
 By 1867, the number of menu items reduced and were
separated into menu categiries.
 Organized into types of food items

Soups

Intermediate Course: Mixed items

Entrees: Main Items with sweet sorbet

Rots: Meats

Final Course: Vegetables, Sweet and Fruit

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 9 of 12
American Feasts
 Required the host to provide the best quality foods,
available in quantities too great to be eaten by the number
of invited guests.

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 10 of 12
Banqueting in the White House
 George Washington based on the medieval three course
menu with 26 dishes for the first course
 Thomas Jefferson: simplified the menu based on changes in
the menu format in France
 Jefferson’s contributions to American cuisine
 Tomatoes
 Pasta
 Olive oil and olives
 Wine
 Vanilla flavoring
 Emphasized wine
 Jefferson was a culinary revolutionary
11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 11 of 12
What questions do you have?

11-Feb-21 Sagesse University Faculty of Hospitality Management (Catering and Banquet Management) 12 of 12

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