SEVEN FUNCTIONS OF CATERING

1. THE SEVEN
FUNCTIONS OF
CATERING

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. 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. 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. 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. 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. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
Time-Line Planning
 Food Production Planning Time Line
 Staffing Planning Time Line

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. 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. 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. 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. 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. 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. 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. 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. End.