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CHAPTER OBJECTIVE
⢠Provide student the knowledge of the general
accepted catering principles and procedures.
⢠Define and identify the type of catering service
in the catering industry.
⢠May apply and develop skills and technique
through culinary of art program.
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The catering industry
⢠One of the most dynamic business groups in the F&B industry.
History
⢠Throughout worldâs cultural and social development, many references made
to eating together
⢠Often hosts tried to outdo each other with extravagance of feasts
⢠Today feasts take the form of catered events
Catering
⢠Has a broad scope
⢠Banquets â refers to groups of people who eat together at one time and in
one place
⢠Catering - includes a variety of occasions when people may eat at varying
times
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Caterer
â˘Person or facility that provides food, beverages, service items,
and anything else that may be necessary for a reception or social
gathering
Catering business
ďą Unique unto itself
ďą Never been a clearly defined segment
Many different types of operations provide catering services
ďąFine dining restaurants
ďąCasual dining restaurants
ďąHotels
ďąPrivate clubs
ďąFoodservice management companies
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The catering industry
⢠Multifaceted segment: a niche for all types of
catering businesses within the segment of
catering.
⢠Segments divided into: commercial,
noncommercial and military segment.
⢠Catering management: task of planning,
organizing and controlling.
⢠These activities work together to meet and
exceed the customerâs perception of value.
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The catering history
ď¨Egyptians
ď¨Greek and Romans
ď¨The banqueting hall: modern banqueting menu are found
in the mediaeval period of European history.
ď¨A complex ritual of other things was involved from table
layouts and menus to table manners, from service
etiquette and courtly entertainment to hall decorations.
ď¨ The food itself was just one part of what was involved.
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⢠Medieval castles all generally had what was
referred to as their 'Great Hall' and this is
what was commonly used for medieval
banquets, whether for the celebration of a
wedding, a victory in battle or a even a
birthday!
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CATERING SEGMENTS
FOOD SERVICE CATERING INDUSTRY
MILITARY COMMERCIAL NONCOMMERCIAL
⢠Military functions
⢠Diplomatic functions
â˘Independent caterers
â˘Hotel/Motel caterers
â˘Home-based caterers
â˘Restaurant/catering firms
â˘Private clubs
â˘Business/industry accounts
â˘College and university catering
â˘Health care facilities
â˘Recreational food service(amusement &
theme parks, conference & convention
facilities, museums, libraries, stadiums,
sport arenas)
â˘School catering
â˘School organizations & social clubs,
associations.
â˘Transportation food service
â˘Catering (in-flight catering)
Encompasses all catering
activities in association
with armed forces
and/or diplomatic
events
Traditionally for profit Initially not for profit
Evolve with times for profit purposes
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Types of catering
On premise catering Off premise catering
Indicates that the function is held
exclusively within the catererâs own
facility/premises
Transports all of the food , serving
products and personnel to a location
other than the building or the facility
where the food is prepared.
Example:
⢠a caterer within a hotel / banquet hall
â˘A restaurant with catering and dining
areas (KFC extreme park)
Careful considerations on:
â˘Transportation used.
â˘Personnel
â˘On site facilities(tent, water sources or
access to
â˘Must be access to equipment needed to
prepare the food
â˘Temperature of food
(hot food hot, cold food cold).
Hospital catering
High school/elementary school catering
University/college caterers
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Four main categories:
1) Special event catering
(weddings, anniversaries, receptions and large-scale parties)
2. Business catering
(business meetings, lunches, training sessions, conferences and
corporate parties).
3. Mobile catering
(vendors at festivals, fairs and farmersâ markets, meals-to-go services and
parking-lot vendors).
4. Industrial catering
(provide meals for schools, hospitals, prisons, factories, universities,
airlines and other institutions).
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Advantages and Disadvantages
Types
Special event Advantages:
â˘Use any means/ forms of creativity for decorating and
planning for the event, contract with musicians, rental
companies, florists and venues to increase profits.
â˘Good space to form a solid word-of-mouth reputation.
⢠For example, when one wedding is catered well, the bride
and groomâs friends are likely to contract for future weddings
or events.
Disadvantages:
â˘Can be time-consuming and stressful.
â˘Very close and personal for your clients, a single mistake on
your part can send clients into a fit @ personalized to suite
the preferences of each clients.
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Advantages and Disadvantages
Types
Business Advantages:
â˘Business catering is in demand year-round compared to
mobile and private catering.
â˘If favourable to the corporate clients, they may ask you to
cater another meeting, a corporate party or even a personal
social event (repeat business).
Disadvantages:
â˘Since corporate meetings and events usually try to please
everyone, you are limited in your cuisine to types of food that
are widely popular.
â˘Many fast-casual chain restaurants offer drop-off catering for
lunches and meetings and often take a big share of the
business catering market. You will have to compete with
them.
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Advantages and Disadvantages
Types
Mobile Advantages:
â˘Mobile caterers enjoy low start-up costs due to the small
scale and part-time nature of their operation.
â˘This type of catering operation can be easily managed
alongside a standard event catering business or restaurant
operation.
Disadvantages:
â˘Transportation and equipment:much of the equipment
needed to cool, cook, warm and sell the food must fit in a
small, confined space, like a van, truck or booth.
â˘Since mobile caterers operate at multiple locations or venues
â often even in multiple cities â it is difficult to gain brand
awareness and develop a loyal customer base.
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Advantages and Disadvantages
Types
Industrial Advantages:
â˘Industrial caterers usually sign annual or semi-annual
contracts, so they are guaranteed payment for a long
period of time.
â˘Service is out of the picture. Most facilities and institutions
provide their food in a cafeteria-style service, or, in the case
of airlines, through flight attendants.
Disadvantages:
â˘It is very difficult to start out as an industrial caterer. Most
caterers grow into this business or have some pre-existing
connections at facilities or institutions.
â˘Because industrial caterers provide massive amounts of
food, it is often difficult to maintain a high standard of food
quality.
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Dual restaurant âcatering operations
Reason for dual operations:
⢠Restaurateurs have invested in professional
production equipment and thus can increase
efficiencies.
⢠Increase incremental gross sales without
having to incur a capital expenditure
/expanding either the dining area, kitchen or
building another restaurant.
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Combination for on-premise and off-premise
On-premise catering:
⢠Everything within reach.
⢠Better opportunity to create a successful alternative when a
problem strikes/switching to another plan.
Off-premise catering:
⢠Develop seasonal niche: based upon the time and season of the
year there are special events, some that occur on annual
basis(festive)which caterer need to be aware.
⢠Festive celebrations: Ramadhan buffet, Aildifitri, Deepavali and
Christmas Day.
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Off-premise catering
⢠Off-premise catering allows restaurants to
serve more people than the actual number
compare to their on-site facilities.
⢠Caution must be made on the menu selections
(menu must matched the production capability
of the kitchen, adequate post-preparation
when reaches to the off-site premise, facilities
to be used.
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Private parties /catering
⢠Works for restaurants who perform on-premise
work.
⢠Private-party catering such as bridal showers,
retirement dinner/farewell party, small award
dinner for special occasion.
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Convention and weddings
⢠Most profitable for caterers due all extra
purchases that can be incorporated into a
single event.
⢠Challenges is when to understand the client.
⢠Bridal consultant to assist prospective bride in
their decisions.
⢠Caterers can receive a percentage of the
money from those outside suppliers working
with them with additional profit.
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One stop shop catering
⢠A full service or one stop shop for client
⢠Caterers will work with rental companies to
provide tables, chairs and tents.
⢠Provide worry-free service by caterer.
⢠Caterers also provide additional services such
as entertainment, photography, door gifts,
invitations, ice sculptures and other related
services.
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Mobile catering
⢠Employs trucks that are equipped with a body
that gas built-in-facilities such as gas-fired
coffee urns
⢠Use seasonal menu and a picnic table concept
on the back of the truck
⢠Must be approved by local authorities in
terms of transportation specs and safety.
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Home based catering
⢠Caterers who operate from their own homes/small medium operations.
⢠Very limited experience, smaller insurance policies and less knowledge in
proper sanitation techniques.
Advantages:
⢠Small margin for error
⢠Equipment may consist four-burner stove and a small domestic refrigerator.
Disadvantages:
⢠Lack of professional training for their staff â family running business.
⢠Lack of time and resources for formal training.
⢠Cheaper rates given compared to professional caterers.
⢠Unable to cater large event, within 50 â 100 at less cost per plate.
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Conclusion
⢠Modern banqueting has based by the traditions
of the Greeks & Romans
⢠The Greeks introduced the hors dâoeuvre course
⢠Romans added up to 20 courses, then evolved
to three-course menu.
⢠The menu was revised during late 18th and 19th
century to a series of 9 menu courses.
⢠American banquet was influenced by the
England.
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TUTORIAL
⢠What is your understanding about Industry?
Explain. (5 Marks)
⢠What are differentiation between On-Premises
and Off-Premises catering? Elaborate. (8 Marks)
⢠What is mobile catering? Explain. (5 Marks)