This presentation provides different terminologies related to catering management and operation,

1. Catering Terminology

2. Banquet Function and Catering
Services
Banquet Room- Large hotel room or hall available
to public for functions where food may also be
served. Also called banqueting room or function
room.

3. Catering - refers to service of special
functions for specific groups for people at an
assigned time, food, beverages, location
and other facilities offered being
predetermined.

4. Catering management :
May be defined as the task of planning, organizing,
and controlling. Each activity influence the
preparation and delivery of food, beverage, and
related services at a competitive, profitable price.
These activities work together to meet and exceed
the customer’s perception of value.
Catering management is executed in many diverse
ways within each of the three segments.

5. CATERING SEGMENTS

6. 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.

7. 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.

8. Military segment :
Encompasses all catering
activities involved in association
with the armed forces and/ or
diplomatic events.

9. Types of food service facility
1. On- premise – has his own dining
room/ hall with attached kitchen
2. Off-premise catering- the catering
brings the complete service to the
customers.
3. On- premise and off-premise
combination- Hotels and small
restaurants may prepare food in their
kitchen and transport to another
location

10. Types of on-premise catering
1. Hospital catering
2. School catering
Types of off- premise catering
1. Supermarket catering – food that is prepared in the
supermarket ready to be taken home
2. Dual restaurant catering – restaurants with a main
dining room and can extend services to homes
3. Mobile Catering – employs fleet of trucks to support
assortment of foods and beverages located at
diverse locations

11. OFF-PREMISE CATERING :
The second type of catering, off premise catering is
accomplished exclusively by the caterer. The off
premise caterer transports all the food , serving
products, and personnel to a location other than the
building of facility where the food is prepare. An
important consideration for off premise catering is
that there must be access to equipment needed to
prepare the food. Caterer’s must also furnish their
own refrigerated trucks or other equipment to keep
food hot or cold.

12. 3. Organizing the event – the process of forming the
order of event details so each assigned task can
achieved the stated objective
4. Equipment- must be based on menu, service
requirements, event location and client special needs.
5. Implementing- the process of effective
communication and putting the plan into action
6. Controlling- ensures effective and efficient use of
resources
7. Understanding insurance and legal issues- ensures
that caterers are covered and protected. Includes
creation of team to do safety checks and look on the
legalities in accordance to contracts made by the
provider and the client.

13. Elements of a Catering Plan
1. Budget – a financial plan to set the parameters
of the event
2. Menu- a list of prepared dishes of food made
available to a client.
3. Location- place where the event will take
place
4. Number of guest- this will depend on the client
needs
5. Labor requirements- this is dependent on the
number of guest the client has specified

14. Barriers to Effective Planning
1. Operational Barriers- barriers that disrupt the physical
elements of event
E.g. Human errors Time constraints
Accidents Natural Disaster
2. Human resources or communication barriers – a type of
barrier caused by a member of the staff that disrupts the
event
E.g. Human errors Lack of communication
Deviation from standard operating procedure

15. Importance of Menu Planning in
Catering
A menu is a list of prepared dishes of food
made available to a client. The menu is
the single most important factor in making
the overall catering plan. Menu planning
is one of the functions required before
assembling the food materials to produce
quality meal

16. Points to consider in menu planning
1. Satisfy clients needs
2. Staff skills
3. Seasonal availability of food
4. Quality and relative cost of food
5. Cost of labor
6. Predetermined points of margins
7. Nutritional needs of client
8. Presentation of service style
9. Kitchen production capabilities

17. Task in organizing an event
1. Creating a menu
2. Writing specifications
3. Ordering
4. Receiving
5. Issuing
6. Producing
7. Transporting
8. Service