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Lesson 1 Fsm 109 Overview of Catering Management

Catering operations differ from restaurants in that they provide prearranged food and drink services for specific events, often with a limited menu chosen in advance. There are two main categories of catering: institutional/welfare, which serves large groups at locations like hospitals and universities, and social/commercial, which caters to private events and businesses. Successful caterers typically combine culinary skills with business acumen and often start from a passion for cooking and entertaining.

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12 views

Lesson 1 Fsm 109 Overview of Catering Management

Catering operations differ from restaurants in that they provide prearranged food and drink services for specific events, often with a limited menu chosen in advance. There are two main categories of catering: institutional/welfare, which serves large groups at locations like hospitals and universities, and social/commercial, which caters to private events and businesses. Successful caterers typically combine culinary skills with business acumen and often start from a passion for cooking and entertaining.

Uploaded by

angelsalacup
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We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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FSM 109 CAFETERIA AND FOOD

CATERING MANAGEMENT
Several things distinguish a catering operation from
a restaurant. Catering is usually done by
prearranged contract food and drink provided at a
certain cost to a specific number of people. The
menu at a catered event is usually more limited
than a restaurant menu and is chosen in advance by
the client. The way the food is prepared is different,
too.

Although both restaurant and catering chefs


do the mise en place, or prepare the food ahead of
time to a certain extent, catering chefs prepare their
food so that it only needs brief final cooking,
reheating, or assembly prior to service.
The catering industry which is sometimes referred to
as the hospitality industry that provides food, drinks
in a certain areas such accommodation for people at
school, in hospital, at work, and leisure.

There are two main categories of catering:

Institutional / Welfare: These caterers at hospitals,


universities, airlines, large hotels, and retirement
centers provide a wide variety of food and drink to a
large number of people on an ongoing basis usually at
the institution itself. The institution usually contracts
with a catering company to have this service provided.

Social / Commercial: These caterers provide food


and beverage services to civic groups, charities,
corporations, businesses, and individuals on – premise
at a catering or banquet hall or off – premise at a
selected location.
Who Uses Catering Services?
• Convention centers

• Hospitals, universities, retirement centers, nursing homes

• The entertainment industry: musicians on tour, movie sets, plays in


production, professional sports events.
• Businesses: For meetings, openings, special sales events, corporate

retreats, team - building exercises, awards banquet, executive dining,


employee meals, galas, and etc.

• Community groups: For fund – raisers, donor or sponsor lunches,


galas, and etc.
• Individuals: For special in – home dinners, bridal and baby showers,
wedding receptions, birthdays, anniversaries, funerals, and etc.
Profile of a Successful Caterer
According to the Princeton Review, over 70 percent of all
catering services are owner run. Thus, a successful caterer
usually marries the culinary talents of a chef with the business
savvy of a CEO.
For anyone who wants to be a caterer, a passion for
entertaining is a prerequisite because e without it the
long hours and hard work will seem tiring rather than exciting
and rewarding. Many caterers start out as people who simply
love to cook and entertain. Their guests are always
complimenting them on their abilities and telling them that
they should entertain for a living. There are some very
successful caterers who have begun their career this way;
however, the passion for cooking and entertaining alone is not
a recipe for success. Before starting a catering business, you
should attend formal classes on catering and business
management or work for one or more caterers until
you have a high level of understanding and a sense of
the business.
Party Platters – whether dropped off by
the caterer or picked up by the customer,
party platters are a great way to create a
buzz. Sales reps find they can get more
attention from a medical or editorial staff
when they provide a free lunch. Automobile
dealers often want finger foods for potential
customers coming to their showroom during
a special promotion. Real estate agents may
provide food and beverages to potential
buyers during an open house showcasing a
property.
Five – star dining at home –
Although popular, this service is
still a niche market in large cities.
Instead of going to a high – style
restaurant, clients want a five –
star experience in the comfort (and
usually elegance) of their own
homes, often for a special dinner
for both business and pleasure.
Special dietary catering – Your
identity might be kosher or weight –
loss foods, if the demographics in your
area can support it. Vegetarian or
even vegan catering is popular with
entertainment industry professionals.
If your catering operation can travel to
movie sets and rocks concerts, deliver
meals to customers so much be
better.
• On – Premise Catering
An on – premise catering operation is made up of a
food production area (Kitchen) and a connected area
where people dine such as restaurants, hotel banquet
department , cruise ships, country clubs, catering
halls, and even some religious structures.

2. Off – Premise Catering


An off – premise caterer has a production facility but
holds events somewhere else. The caterer transports
all required food, beverages, personnel, and
equipment for an event to a location usually chosen
by the client.
Restaurants – Many restaurants have a private area or areas that can be used for parties. Some restaurants cater
parties at their establishments on days that they are normally closed. Some operators even book their restaurant for
catered events during normal business hours and close the doors to the public.

Hotels and Resorts – Many hotels have a variety of banquet rooms of different sizes and styles. This allows them to
market their catering services to corporate clients for meetings and conventions as well as to private clients for social
engagements such as weddings and bar mitzvahs. Most hotels charge for the rental of the banquet rooms as well as for
food, beverages, and service. This rental fee is partly responsible for the banquet’s profitability.

Cruise lines – Most cruise lines offer catering services aboard their ocean liners. Cruise lines do have wonderful
banquet rooms and other spaces that along with the natural attributes of the environment make a great venue for
parties.

Country Clubs – Most country clubs have banquet facilities. While many clubs only allow their members to hold
events there others allow member – sponsored events or even offer their banquet services to the general public.
Private Clubs – Private clubs located in urban areas also provide catering opportunities for their members or
the public. These “city” clubs have meeting rooms and dining areas that make them viable catering venues
which can provide valuable catering experiences.

Cruise lines – Most cruise lines offer catering services aboard their ocean liners. Cruise lines do have
wonderful banquet rooms and other spaces that along with the natural attributes of the environment make a
great venue for parties.

Banquet Halls – The most obvious of all on – premise catering operations is the banquet hall. These
businesses specialize in catering social events. Most banquet halls have the capability of producing multiple
events simultaneously.

Religious Groups – Some churches and synagogues have banquet facilities. They are operated either by
members of the congregation, private catering businesses with an exclusive right to work on the property or an
off – premise caterer brought in by a member of the organization on a party – by – party basis
Institutional catering /On – site catering - with this type of catering business; an institution such
as a hospital, nursing home, college, or office building or complex hires a contract feeder or catering
corporation to handle its food service needs.

Mobile catering - means taking food to where the market is, and there are many levels of this type of
catering.
At the low end, there are small trucks that carry breakfast and lunch items to patrons at construction
sites or office parks. These trucks usually have a qualified brushed stainless steel façade and open in the
rear to reveal a small refrigerator, display area, and coffee urn. Pastries, coffee, sandwiches, and cold
beverages are the typical fare. It is operated in premium locations these vehicles can become very
lucrative. A mobile caterer needs permission a permit to solicit on both private and public property.
At the high end of mobile catering is the film caterer. Mobile caterers hired by film production
companies need to be flexible and operate very smoothly. Their unit’s often large trailers have state – of
– the – art equipment for food preparation and storage.

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