Here is the presentation on catering cycle with a deep information. It will help you to understand easily.

1. Catering cycle

2. Consumer and Market analysis
It is a process where information about the consumer is found out from market
research like the needs of the consumer , the target market and the relevant
demographics so that this information can be used in market segmentation for
further steps of market research.

3. Consumer and market
 Teenagers and Friends [Birthdays]
Canteen , café , cafeteria , coffee shop
 Family [Anniversary]
Type of menu , service , ambience , manners and etiquette , price
 Businessmen and Celebrities [Meetings and casual outings]
Pubs , Brand hotels , café , coffee shop

4. Formulation of Policies
Policy Formulation is the development of effective and
acceptable courses of action for addressing what has
been placed on the policy agenda.
May depends government rules and regulation
Analysis + Authorization = Formulation
Examples :-
License for Bars and Restaurants
Time for serving liquor
Music timing

5. Interpretation of Demand
 New trends in eating habits
 Demand in particulars timing
 Themes and cuisine preferences

6. Planning and Design of facilities
 Front and backside of outlet.
 Designing of the menu
 Type of Equipment
 Raw material used
 Maximum space utilisation
 Type of cuisine

7. Provisioning
This step involves four elements, they are :-
 Purchasing
 Receiving
 Storage
 Issuing

8. Purchasing
 Purchasing refers to a business or organisation
attempting to acquire goods or services to
accomplish the goal of enterprises.
 Items ordered by purchase department.
 Set standards in purchasing process
 Purchasing processes vary between organisation

9. Receiving
 Items delivered by the vendors
 Accepted by purchase department
 Checking quality and expiry dates

10. Storage
Items kept in secured area until needed by the
concerned department.
A warehouse is a commercial building for
storage of goods.

11. Issuing
The items as and when required are
intended by the departments and
issued from the stores.

12. Production and Services
The food is prepared by the Food and Beverages
department as per the order of the guest and
then served with other services.

13. Control Cost and Revenue
This step mainly focus controlling on cost
and revenue by using various methods.

14. Controlling Cost
 Reduces wastes
 Control over issuing items
 Standardized recipes
 Control over breakages of glassware , crockery , etc.
 Using small sachets of sugar ,jams ,butter , etc.

15. Controlling Revenue
Pricing menu involves CORM
 Achievement of monthly targets
 High sales ability
 Loyalty and Attitude towards work
 Punctuality
 Grooming standards
 Menu knowledge
 Local knowledge

16. Monitoring Consumer Satisfaction
 Maintaining guest profile [likes and dislikes]
 Informing guest about new trends and festivals [messages
and e-mails]
 Make guests feel special on special occasions
 Effective handling of complaints
 Remember the ‘word of mouth’
 Customer satisfaction research [guests’ perception]
BY :- YAMAN BISHNOI