The seven functions of catering


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The seven functions of catering

  2. 2. Objectives • Introduce the seven key catering function. • Explain why planning is first and influences the other six functions. • Explain the symbiotic relationship of the seven functions. • Explain why a caterer must manage resources to exceed customer expectations and meet organizational goals. • Gain an appreciation for the organizing effort required to execute a catering event. • Explain why a successful catering effort is the outcome of a strenuous journey demanding a dedicated individual.
  3. 3. FIRST FUNCTION: PLANNING – THE BASIC CATERING MANAGEMENT FUNCTION • formulating a comprehensive plan for the event • “The closer the caterer gets to the event, the more difficult the event becomes.” • “Every observable action exhibited by the caterer evolves from the public mission statement.”
  4. 4. FIRST FUNCTION: PLANNING – THE BASIC CATERING MANAGEMENT FUNCTION Purpose of a Catering Plan • ensure the caterer’s future • Strategic plan is established to guide the entire catering operation over the long term. • Tactical plan is specially created to guide the caterer in much shorter time frame.
  5. 5. FIRST FUNCTION: PLANNING – THE BASIC CATERING MANAGEMENT FUNCTION Purpose of a Catering Plan • enables the caterer to establish achievable objectives • Objectives are established to serve as benchmarks to measure progress.
  6. 6. FIRST FUNCTION: PLANNING – THE BASIC CATERING MANAGEMENT FUNCTION Purpose of a Catering Plan • blueprint or map • helps to minimize unexpected surprises • Swiss Cheese Approach is where a caterer breaks down the master plan into smaller, more manageable segments.
  7. 7. FIRST FUNCTION: PLANNING – THE BASIC CATERING MANAGEMENT FUNCTION Time-Line Planning • Food Production Planning Time Line • Staffing Planning Time Line
  8. 8. SECOND FUNCTION: OPERATIONS – EXECUTION OF TASKS • A successful caterer can interpret customer needs and wants but the real challenge is to translate each customer objective into a specific, operational task. • All tasks must be identified, bundled, delegated, and executed to exceed customer satisfaction.
  9. 9. THIRD FUNCTION: ORGANIZING THE EVENT • Organizing is the process of formally structuring the organization so each assigned task can efficiently and effectively attain the stated objectives. • The caterer will organize human resources, capital resources, and financial resources to accomplish stated objectives. • “Accurate forecasting of market trends and changes in food prices are keys to establishing correct pricing and meeting preestablished financial objectives”
  10. 10. FOURTH FUNCTION: EQUIPMENT • Equipment needs are based on the menu, service requirements, type and location of the event, and special needs of the client. • “What equipment is needed for this event and how will it be handled?”
  11. 11. FOURTH FUNCTION: EQUIPMENT Determining Equipments Needs • Will the event be held on-premise or off-premise? • If the event is off-premise, is refrigeration needed? • How will the cold and hot food be kept at temperatures required to minimize bacterial growth? • How will the hot and cold food be safely transported? • What kind of serving equipment is needed for the event?
  12. 12. FIFTH FUNCTION: IMPLEMENTING • Implementing the plan requires direct communication with the team leaders. • “How and where will the food be served?” “What type of service is required?” “Are linen and china needed?” “Will the food be served using disposables?” “Will the guests be seated and require table service?” “Will buffet style service be used at the event?” • Finalizing schedules, identifying staff members accountable for executing each task, and review of procedures prepares the staff for successful implementation of the plan.
  13. 13. SIXTH FUNCTION: CONTROLLING • Controlling function is built into the master plan through contribution of each subplan. • Labor costs are either classified as direct or indirect costs. • “Cost control procedures are created for the acquisition of timely information to equip the caterer with the data to scrutinize controllable costs to make appropriate operational decisions.”
  14. 14. SEVENTH FUNCTION: UNDERSTANDING INSURANCE AND LEGAL ISSUES • Insurance plans should cover equipment, personnel, and guests at both on-premise and off-premise events. • Establishing a crisis team can help address immediate, unforeseen disasters and crisis that may occur through no fault of their own. • Creating a similar safety management team can help troubleshoot legal concerns.
  15. 15. SEVENTH FUNCTION: UNDERSTANDING INSURANCE AND LEGAL ISSUES • The caterer should never perform a function without a well-written, signed contract in place. • Though contracts are officially binding, they offer peace of mid to both the caterer and the client by providing a clear document of exactly what is to be carried out at the given event.
  16. 16. End.