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banquet and cateringmgt (1).pptx
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- 4. CATERING INDUSTRY • Thecatering industry which is sometimes referred to as the hospitality industry, provides food, drinks and, in certain sections, accommodation for people at school, in hospital, at work and at leisure.
- 5. TYPES OF CATERING OPERATION •ON – PREMISE CATERING – is made up of a food production area (kitchen) and a connected area where people dine. • OFF – PREMISE CATERING – an off – premise caterer has a production facility but holds event somewhere else. It transports all required food, beverages, personnel, and equipment for an event to a location usually chosen by the client. • MOBILE CATERING – means taking food to where the market is by using the vehicle or the mobile unit.
- 6. CATERING CATEGORIES • CommercialCatering • Welfare / Industrial Catering • Transport Catering
- 7. COMMERCIAL CATERING • Commercial cateringis an organization that aims to make profit in return for the supply of their products and services. • Examples include restaurants , public houses and hotels.
- 8. COMMERCIAL CATERING ESTABLISHMENTS INCLUDE: • Hotel/ Motels • Cafés • Clubs • Wine Bars • Restaurants • Fast Foods • Food Courts • Canteen and etc.
- 9. WELFARE / INDUSTRIAL CATERINGESTABLISHMENTS INCLUDE: • Hospitals • Nursing Homes • Residential Establishments, (e.g.) Schools and Colleges Halls of residence old people’s home • Prisons • Services from army, navy and air force and police.
- 10. TRANSPORT CATERING • Itcaters mainly the travelers or people away from their home. • Introduction: there are different reasons for people to move out of their houses. With the increase in urbanization, industrialization and tourism, more and more people have learnt to move out of their houses. • We can categorize them into five different groups
- 11. TRANSPORT CATERING ESTABLISHMENTS INCLUDE: • RailwayCatering • Road Catering • Shipping Catering • Airline Catering
- 12. WHO USES CATERING SERVICES? •Businesses (Convention Centers, Meetings, Conferences) • Hospitals, Universities, Retirement Centers, Nursing Homes • Entertainment Industry • Community Groups (Fund Raisers, Sponsors lunches, gala and etc.) • Individuals (Special Occasions)
- 13. WHAT THE CLIENT CATERING WANTS? • Greatfood, beverages, and service for their guests • The appropriate entertainment • An event their guests will enjoy and remember • A virtually mistake-free, stress-free event. • An event that appears lavish – never cheap. • Great weather.
- 14. CATERER • A catereris a person who prepares food for others. • Caterers can work in a multitude of different environments. Caterers can cater, or prepare food for, parties, funerals, fund raisers, or any number of functions. • A caterer could be a single individual working out of his home or be a division of a restaurant and involve several individuals.
- 15. KINDS OF CATERER •CULINARY DRIVEN CATERER – it is usually an experienced chef who begins a catering business will be quality foods and his/her concerned with offering the best own opportunities for creativity. • SALES DRIVEN CATERER – Business minded caterers may offer average- quality foods and a simpler enhanced services and drive the business or menu, using clever marketing.
- 16. QUALITIES OF SUCCESSFUL CATERER •Excellent organizational skills • Time Management skills • The ability to multi-task • A friendly, hospitable personality • The ability to manage stress • An extensive knowledge of ingredients • High level of written and verbal communication skills • Natural leadership and motivational skills • A knowledge of social and religious cultures and customs • Good Negotiating skills • Quick thinking and problem solving skills • Proficiency of basic accounting principles
- 17. PERMITS, LICENSES and INSURANCEPOLICIES • Starting your catering business the right way will save you time and trouble down the road. • The caterer must get the best legal, insurance, and tax advice before they serve his/her first party platter for the safety and security of his/her catering business
- 18. INCORPORATION • Incorporating protectsthe caterer from litigation (court case). If a client sues the caterer ,and his business is a sole proprietorship, the caterer could lose everything – even personal assets. • But, if a client sues the caterer and if his business is a corporation, only what the corporation owns is at risk.
- 19. INSURANCE COVERAGE • Buildingand Property Insurance • Liability Insurance • Worker’s Compensation Insurance
- 20. BUILDING OR PROPERTY INSURANCE •A caterer should have insurance to compensate a loss of property. Any building and property within it should be covered in case of fire, theft, and so on. • The policy should also cover any liability or the loss of potential revenue caused by the inability to provide services.
- 21. LIABILITY INSURANCE should have •Every caterer insurance that covers injury or illness to clients, guests and employees resulting from negligence on the caterer’s part. • There are specialized policies that, through historic evaluation, can provide maximum protection for the caterer
- 22. WORKERS’ COMPENSATION INSURANCE • Lawrequires all employers to provide workers’ compensation insurance to their employees free of charge. • This insurance will provide income to an employee when he or she is out of work due to an injury or illness that happens at the workplace during work hours.
- 23. LICENSURE • All foodpreparation areas must be licensed by a local health department. • An aspiring caterer should learn licenses prior to about and apply for such any construction, renovation, or takeover of a production facility.
- 24. INSPECTIONS • HEALTH DEPARTMENT– Food service establishments are inspected periodically. The health department inspector typically arrives unannounced during a busy production time in order to get accurate data for evaluation and investigates refrigeration temperatures, storage techniques, internal temperature of food items and etc.
- 25. INSPECTIONS • FIRE DEPARTMENT– all businesses have public access require annual inspection by the local fire and safety officials, who check for unobstructed exits and stairways, required width and length of walkways and aisles, and overall building integrity. • All exits must be marked with clearly lighted signs. • Fire inspectors also check the fire suppression and exhaust systems over cooking equipment.