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Food and Catering Management
BHM 6317
Course Objective
•This course is designed to provide the
student detailed marketing procedure.
•This course is basically designed to help the
students who would like to major in
marketing.
Course Learning Outcomes
•To understand different catering operations
•To develop strategies in catering
management
After studying this chapter, you should be able to:
• Discuss the catering industry.
• Identify catering segments.
• Define on-premise and off-premise catering.
• Explain on-premise and off-premise.
• Provide examples of the different kinds of plain the different
types of catering events held
CATERING INDUSTRY
• The catering industry is comprised of businesses that
provide food, beverages and other services to a variety
of clients, usually for special events
• Catering is the business of providing food service at a
remote site or a site such as a hotel, public house (pub),
or other location.
• Companies that provide catering services might be as
large as a business with several locations or as small as
an individual who provides catering services on his or
her own.
• Working in the catering industry requires other skills beside
serving food.
• The ability to schedule, plan a menu, order large quantities of
items, interact with vendors and provide excellent customer
service are all important aspects of the job.
• Although hospitality training obtained in classes might prove
useful in the catering industry, it also is possible to acquire on-
the-job training.
• The food service industry is divided into three general
classifications:
• commercial segment,
• noncommercial segment, and
• military segment.
Catering segments
General classifications:-
 Commercial Segment
 Non commercial Segment
 Military Segment
commercial segment
• Commercial segment, traditionally considered the for
profit operations, includes the independent caterer, the
restaurant caterer, and the home-based caterer.
• In addition, hotel/motel and private club catering
operations are also found in this category.
Commercial segments
• Independent caterers
• Hotel/motel caterers
• Private clubs
• Restaurant /catering firms
Non-commercial segment
• The noncommercial segment, or the not-for-profit
operations, consists of the following types of catering
activities:
• business/industry accounts,
• college and university catering,
• health care facilities,
• recreational food service catering,
• school catering,
• social organizations, and
• transportation food service catering
military segment
• The military segment encompasses all catering activities
involved in association with the armed forces and/or
diplomatic events.
Military Segments
• Military functions
• Diplomatic functions
On-premises catering-
• It is a catering for any function banquet,
reception, or event that is held on the physical
premises of the establishment or facility that is
producing the function.
• Such as hotels, convention centers and
restaurants usually have the advantage of
offering many services under one roof.
•They can also provide sufficient space to
house an entire event and plenty of parking.
• In general each catered event has one host
and one bill.
TYPES OF CATERING
SERVICES
On-premise
catering
Off-premise
catering
on-premise catering
•on-premise catering indicates that the function is
held exclusively within the caterer’s own facility.
•All of the required functions and services that the
caterer executes are done exclusively at their own
facility.
•For instance, a caterer within a hotel or banquet hall
will prepare and cater all of the events without taking
any service or food outside the facility.
•Many restaurants have specialized rooms on-premise
to cater to the private-party niche.
Advantage
•They work in the same space everyday and they are
able to walk directly from kitchen to the venue floor
where your event is being held
•It is easy to make last minute changes or correction
if needed
Off-premise catering
•off-premise catering, is accomplished exclusively by
the caterer.
•The off-premise caterer transports all of the food,
serving products, and personnel to a location other
than the building or facility where the food is
prepared.
•An important consideration for off-premise catering
is that there must be access to equipment needed to
prepare the food.
•Caterers must also furnish their own refrigerated
trucks or other equipment to keep food hot or cold.
•Food must be the right serving temperature to be
satisfactorily served.
•Salads must be ice cold and soups should be served
at a minimum 140°F and not luke warm.
•In addition, transportation must be provided for the
staff to get to the site.
•Some off-premise events are so large that a caterer
will have to rent buses to get the wait-staff to the
location so they all arrive dressed properly at the
same time.
ON-PREMISE AND OFF-PREMISE
COMBINATIONS
•Although the distinct description between on-
premise and off-premise catering does exist, actual
operations blend both types of catering so there is
some fluctuation between on-premise and off-
premise catering services.
•Many caterers may prepare their foods within their
own facility and possibly use labor from another.
•Hotels and small restaurants may prepare food in
their production kitchens and transport food off-
premise to another location to serve their guests.
• For on-premise catering to be successful, the caterer must know:
• how many people can be comfortably seated in their facility.
• Can entertainment be provided?
• Can a wide variety of menu items be prepared efficiently at
the last minute?
• The capabilities of getting food off the grill or out of the
oven is a serious consideration.
• However, going off-premise to a facility may find the caterer feeding
many people inside a building, twenty-five or thirty people in a private
home, at a public facility feeding two or three hundred people, or even
outside for a picnic or fund-raising event. These are issues a caterer
must consider.
•
Advantages and Disadvantages
• While there is an advantage for both on-premise and off-premise
catering, some inherent problems may occur.
• The distinct advantage of catering a banquet on premise for one
hundred-fifty people is that everything is within reach.
• If an unforeseen problem strikes, a better opportunity to create a
successful alternative may be implemented.
• If a customer receives a steak they do not like, a caterer can immediately
prepare another one.
• If serving at an off-premise location, this may not be an alternative.
• Because every job is different, experience teaches what has worked in
similar circumstances in the past and will most likely work again in the
present.
HOME-BASED CATERERS
•One of the most challenging aspects of the catering
business is the presence of home-based caterers—
caterers who operate from their own homes.
•In many instances, these caterers may have limited
experience, smaller insurance policies, and less
knowledge in proper sanitation techniques.
•Operating out of the home may limit storage facilities,
adequate refrigeration, proper food production, and
equipment for holding hot food.
•Many of these home-based caterers are forced to learn
techniques on the job. They have a small margin for
error.
Equipment
• Many home-based caterers are required by local health
departments to have separate kitchens in their homes.
• This may be a disadvantage to the amount of money necessary
to start, but on the other hand, may be an advantage because
of the amount of equipment a home-based caterer can
purchase.
• Their equipment may consist of a four-burner stove and a small
domestic refrigerator.
• They may lack a commercial dish machine to sanitize the
equipment.
• The local health departments have a concern over these
sanitation issues.
Professional Training
• Another potential weakness of a home-based caterer is a lack of
professional training for their staff.
• Many do not have the time or resources to adequately train their staff in
professional service techniques.
• In addition, they may not have workman’s compensation coverage for
their staff.
• Home-based caterers can do a good job catering out of their home
and charge less money than a licensed, professional caterer.
• They can handle small jobs between 50–100 people at less cost per plate
than the licensed caterer.
• Many however, are not equipped to handle large events.
Unfair Competitive Advantage
• Home-based caterers are sometimes viewed as unfair competition to a
licensed caterer because the professional caterer is required to have a
license, must be inspected by the proper authorities, must conform to the
rules and regulations of the health department, and many must have on-
staff personnel certified in sanitation.
• The home-based caterer does not have this expense or the overhead
of having commercial equipment, professionally-trained staff, and the
required insurance coverage to compete in today’s market.
• Finally, it is important to understand that food prepared in a private home
may not be used or offered for human consumption in a food
establishment.
Summary
•Restaurants and hotels are holding banquets on-
premise, which permits these events to flow
smoothly.
•The functions may be completed with fewer
problems at an on-premise facility than an off-
premise location because an on-premise event
allows a caterer to have all the equipment at their
complete disposal.
•At an off-premise event, a caterer has to know
who is responsible for any cooking, if there is
equipment available to heat the food, if the
kitchen is large enough to get the food out to
serve the guests, and if it is a dinner or stand-
up cocktail party.
•The off-premise catering challenge does give a
caterer more hassle, but many times the
intrinsic reward and personal satisfaction of
completing the event and satisfying the
customer is well worth the effort.

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Chapter 1 catering industry

  • 1. Food and Catering Management BHM 6317
  • 2. Course Objective •This course is designed to provide the student detailed marketing procedure. •This course is basically designed to help the students who would like to major in marketing.
  • 3. Course Learning Outcomes •To understand different catering operations •To develop strategies in catering management
  • 4. After studying this chapter, you should be able to: • Discuss the catering industry. • Identify catering segments. • Define on-premise and off-premise catering. • Explain on-premise and off-premise. • Provide examples of the different kinds of plain the different types of catering events held
  • 5. CATERING INDUSTRY • The catering industry is comprised of businesses that provide food, beverages and other services to a variety of clients, usually for special events • Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. • Companies that provide catering services might be as large as a business with several locations or as small as an individual who provides catering services on his or her own.
  • 6. • Working in the catering industry requires other skills beside serving food. • The ability to schedule, plan a menu, order large quantities of items, interact with vendors and provide excellent customer service are all important aspects of the job. • Although hospitality training obtained in classes might prove useful in the catering industry, it also is possible to acquire on- the-job training. • The food service industry is divided into three general classifications: • commercial segment, • noncommercial segment, and • military segment.
  • 7. Catering segments General classifications:-  Commercial Segment  Non commercial Segment  Military Segment
  • 8. commercial segment • Commercial segment, traditionally considered the for profit operations, includes the independent caterer, the restaurant caterer, and the home-based caterer. • In addition, hotel/motel and private club catering operations are also found in this category. Commercial segments • Independent caterers • Hotel/motel caterers • Private clubs • Restaurant /catering firms
  • 9. Non-commercial segment • The noncommercial segment, or the not-for-profit operations, consists of the following types of catering activities: • business/industry accounts, • college and university catering, • health care facilities, • recreational food service catering, • school catering, • social organizations, and • transportation food service catering
  • 10. military segment • The military segment encompasses all catering activities involved in association with the armed forces and/or diplomatic events. Military Segments • Military functions • Diplomatic functions
  • 11. On-premises catering- • It is a catering for any function banquet, reception, or event that is held on the physical premises of the establishment or facility that is producing the function. • Such as hotels, convention centers and restaurants usually have the advantage of offering many services under one roof. •They can also provide sufficient space to house an entire event and plenty of parking. • In general each catered event has one host and one bill.
  • 13. on-premise catering •on-premise catering indicates that the function is held exclusively within the caterer’s own facility. •All of the required functions and services that the caterer executes are done exclusively at their own facility. •For instance, a caterer within a hotel or banquet hall will prepare and cater all of the events without taking any service or food outside the facility. •Many restaurants have specialized rooms on-premise to cater to the private-party niche.
  • 14. Advantage •They work in the same space everyday and they are able to walk directly from kitchen to the venue floor where your event is being held •It is easy to make last minute changes or correction if needed
  • 15. Off-premise catering •off-premise catering, is accomplished exclusively by the caterer. •The off-premise caterer transports all of the food, serving products, and personnel to a location other than the building or facility where the food is prepared. •An important consideration for off-premise catering is that there must be access to equipment needed to prepare the food. •Caterers must also furnish their own refrigerated trucks or other equipment to keep food hot or cold.
  • 16. •Food must be the right serving temperature to be satisfactorily served. •Salads must be ice cold and soups should be served at a minimum 140°F and not luke warm. •In addition, transportation must be provided for the staff to get to the site. •Some off-premise events are so large that a caterer will have to rent buses to get the wait-staff to the location so they all arrive dressed properly at the same time.
  • 17. ON-PREMISE AND OFF-PREMISE COMBINATIONS •Although the distinct description between on- premise and off-premise catering does exist, actual operations blend both types of catering so there is some fluctuation between on-premise and off- premise catering services. •Many caterers may prepare their foods within their own facility and possibly use labor from another. •Hotels and small restaurants may prepare food in their production kitchens and transport food off- premise to another location to serve their guests.
  • 18. • For on-premise catering to be successful, the caterer must know: • how many people can be comfortably seated in their facility. • Can entertainment be provided? • Can a wide variety of menu items be prepared efficiently at the last minute? • The capabilities of getting food off the grill or out of the oven is a serious consideration. • However, going off-premise to a facility may find the caterer feeding many people inside a building, twenty-five or thirty people in a private home, at a public facility feeding two or three hundred people, or even outside for a picnic or fund-raising event. These are issues a caterer must consider. •
  • 19. Advantages and Disadvantages • While there is an advantage for both on-premise and off-premise catering, some inherent problems may occur. • The distinct advantage of catering a banquet on premise for one hundred-fifty people is that everything is within reach. • If an unforeseen problem strikes, a better opportunity to create a successful alternative may be implemented. • If a customer receives a steak they do not like, a caterer can immediately prepare another one. • If serving at an off-premise location, this may not be an alternative. • Because every job is different, experience teaches what has worked in similar circumstances in the past and will most likely work again in the present.
  • 20. HOME-BASED CATERERS •One of the most challenging aspects of the catering business is the presence of home-based caterers— caterers who operate from their own homes. •In many instances, these caterers may have limited experience, smaller insurance policies, and less knowledge in proper sanitation techniques. •Operating out of the home may limit storage facilities, adequate refrigeration, proper food production, and equipment for holding hot food. •Many of these home-based caterers are forced to learn techniques on the job. They have a small margin for error.
  • 21. Equipment • Many home-based caterers are required by local health departments to have separate kitchens in their homes. • This may be a disadvantage to the amount of money necessary to start, but on the other hand, may be an advantage because of the amount of equipment a home-based caterer can purchase. • Their equipment may consist of a four-burner stove and a small domestic refrigerator. • They may lack a commercial dish machine to sanitize the equipment. • The local health departments have a concern over these sanitation issues.
  • 22. Professional Training • Another potential weakness of a home-based caterer is a lack of professional training for their staff. • Many do not have the time or resources to adequately train their staff in professional service techniques. • In addition, they may not have workman’s compensation coverage for their staff. • Home-based caterers can do a good job catering out of their home and charge less money than a licensed, professional caterer. • They can handle small jobs between 50–100 people at less cost per plate than the licensed caterer. • Many however, are not equipped to handle large events.
  • 23. Unfair Competitive Advantage • Home-based caterers are sometimes viewed as unfair competition to a licensed caterer because the professional caterer is required to have a license, must be inspected by the proper authorities, must conform to the rules and regulations of the health department, and many must have on- staff personnel certified in sanitation. • The home-based caterer does not have this expense or the overhead of having commercial equipment, professionally-trained staff, and the required insurance coverage to compete in today’s market. • Finally, it is important to understand that food prepared in a private home may not be used or offered for human consumption in a food establishment.
  • 24. Summary •Restaurants and hotels are holding banquets on- premise, which permits these events to flow smoothly. •The functions may be completed with fewer problems at an on-premise facility than an off- premise location because an on-premise event allows a caterer to have all the equipment at their complete disposal.
  • 25. •At an off-premise event, a caterer has to know who is responsible for any cooking, if there is equipment available to heat the food, if the kitchen is large enough to get the food out to serve the guests, and if it is a dinner or stand- up cocktail party. •The off-premise catering challenge does give a caterer more hassle, but many times the intrinsic reward and personal satisfaction of completing the event and satisfying the customer is well worth the effort.