Catering history baby

Catering history baby

• 2.
  2 Started inAncient Civilizations
• 3.
  HISTORY OF BANQUETAND CATERING 3 EGYPT  Filled their tombs with foodstuff for the preparation in the next world  Simultaneously covering the walls with mural design to record food preparation styles and table setting.
• 4.
  4 Scenes depictednear the tombs 3
• 5.
  • tomb scenesshow people seated before tables piled high with foods 5 5
• 6.
  • Hierarchy: •Important people placed closest to the host and others arranged alongside them • Seat color also depends on the rank • Chairs for the most favored and mats for the less 4 6
• 7.
  7 8
• 8.
  8 Greeks •nutritional value was not regarded as important • guests would lie down on a specially designed couch with one table at the middle • focused on the consumption of food than nutritional value 8
• 9.
  9 Romans •Roman elite private banquets as a kind of feast for the senses, during which the host strove to impress his guests with extravagant fare, luxurious tableware, and diverse forms of entertainment. 9
• 10.
  • The diningroom was one of the most important reception spaces of the residence • high-quality decorative fixtures • floor mosaics • particularly sculptures and furniture 10 10
• 11.
  11 11
• 12.
  • During Greeksymposium, or male aristocratic drinking party, which female attendees were restricted to entertainers such as flute-girls and dancers as well as courtesans 12 12
• 13.
  13 13
• 14.
  Concept of 5thCentury Roman Feast • With a drink of wine and honey, to be followed by fresh eggs , quarters of beef, mutton, and pork, all highly seasoned with pepper, pickles, caraway and poppy seeds, saffron, honey and salt. • Boar meat with apples, deer, hare and wild buffalo. 15 11
• 15.
  • Everything wastasted from grasshopper to ostrich, from dormouse to wild boar. • Guinea and truffles-Africa • Rabbits-Spain • Pheasants-Greece • Peacocks-Asia 16 12
• 16.
  18 14
• 17.
  Middle Ages •17th-18th Century • Guilds had monopoly on special food items. • An innkeeper, in order to serve meals to the guests, had to get the various menu items from those operations that were licensed to provide them. • Boulanger-began selling dishes which he referred to as ‘restoratives’ (to restore) • Boulanger challenged the rules of the guild by providing choices for the customers.
• 18.
  • French Revolutioneffectively abolished guilds.
• 19.
  Scope of Banquet Business
• 20.
  Banquet Providing foodand beverage to a group of people who will eat at the same time.
• 21.
  Catering.. Usually doneby prearranged contract – food and drink provided at a certain cost to a specific number of people. Catering is the business of providing foodservice at a remote site. Catering is food prepared by professionals to be served to a group of people at a designated place for a designated time and fee.  Catering has been considered a “service for the wealthy,” it is now in demand for many occasions.
• 22.
  Catering Industry Cateringmanagement-may be defined as the task of planning, organizing and controlling. Each activity influences the preparation and delivery of food, beverage and related services at a competitive, profitable price.
• 23.
  Two Main Categoriesof Catering Institutional: • Hospitals • Universities • Airlines • Large hotels • Retirement centers
• 24.
  24
• 25.
  –civic groups, charities,corporations, businesses, and individuals on premise at a catering or banquet hall or off premise at selected location
• 26.
  Types of BanquetBusiness In house or on premise catering Off premise On premise and off premise catering
• 27.
  On premise Catering On premise catering-indicates that the function is : held exclusively within the facility The food is prepared and served on the same location. All of the required functions and services that the caterer executes are done at their own facility.
• 28.
  Advantages and disadvantages The distinct advantage of catering a banquet on premise is that everything is within reach. You have an alternative if a problem strikes
• 29.
  Full Service Restaurants Many restaurants have specialized rooms on-premise 29 to cater to the private parties. Restaurants in rural areas-office complexes Restaurants in suburban areas-social events.
• 31.
  •A restaurant mayhave a layout strategically designed with three separate dining rooms attached to a centralized commercial food production kitchen. •These separate dining rooms are available at the same time to support the restaurant’s operation and for reservation and overflow seating
• 32.
  Private parties Ifit is a small restaurant, they may offer private party catering for 25 or 30 people. They could cater bridal showers, small retirement dinner, or small awards dinner for a special occasion
• 33.
  Dual restaurant cateringoperations Many restaurants will cater on-premise special events and pursue off-premise opportunities. Advantages: 1. Increase gross sales without expanding restaurant space 2. Maximize use of equipment and staff
• 34.
  In –house oron-premise catering Function that took place in: •Hotels •Conference rooms •Clubs •Banquet halls •restaurants
• 35.
  In hotels andin conference centers with sleeping rooms, catering can be grouped into: •COMMERCIAL BUSINESS •SOCIAL BUSINESS
• 36.
  COMMERCIAL BUSINESS Directlysupports sleeping room occupancy. Conventions, trade shows, meetings, incentive business and tours Has a greater impact on the profitability of the hotel
• 37.
  Social Business Notdirectly connected with guest room occupancy Weddings, anniversaries, birthdays, charity events, meetings, speeches, seminars, balls and dances.
• 38.
  OFF PREMISE CATERING More potential income because every expense will be paid by the customer.
• 39.
  Off-Premise Catering Off-premisecatering is food that is prepared in a kitchen and transported to the location where it will be served to a group of people. An important consideration for off-premise catering is that there must be access to equipment needed to prepare the food.
• 40.
  40 39
• 41.
  41 40
• 42.
  42 41
• 43.
  Transportation by vehicleis a main difference. Equipments needed: insulated coolers, refrigerated vehicles, and portable warming units. 43 ON PREMISE VS OFF PREMISE
• 44.
  transportation must beprovided for the staff to get to the site. Some off premise events are so large that the caterer will have to rent buses to get the wait-staff to the location so that they all arrive dressed properly at the same time.
• 45.
  Advantages and disadvantages The distinct advantage of catering a banquet on premise is having alternative if a problem strikes
• 46.
  46 Catering Trends Caterers as entertainers: chef's demonstration
• 47.
  47 46
• 48.
  • creating excitingfood and beverage stations 48
• 49.
  49 48
• 50.
  • celebrity chefsentering the catering business 50
• 51.
  51 50
• 52.
  • Tasting menus-shotand martini glass amouse bouches. 52 48
• 53.
  • Vegan andVegetarian catering 53
• 54.
  • Dessert tables 54
• 55.
  55 54
• 56.
  • Artisan foods 56
• 57.
  57 56
• 58.
  • Combining sweetand savory 58 57
• 59.
  59 58
• 60.
  The hospitality businessand you Answer with a Yes, No or Sometimes 1. Can I talk to strangers? 2. Am I pleasant and courteous even when under stress? 3. Am I at ease when using the telephone? 4. Do I generally look clean and neat? 5. Can I follow orders?
• 61.
  The hospitality businessand you 6. Do I accept criticism gracefully? 7. Do I like staying busy? 8. Do I do detailed work well? 9. Do I enjoy working with other people? 10.Do I enjoy helping people?
• 62.
  Give yourself 2points for each yes, 1 point for sometimes and 0 for no. If you scored 16pts. or more you would make an excellent hospitality worker
• 63.
  The success ofthe service - Focus on the guest - Understand the role of the guest-contact employee - Weave a service culture into education and training systems - Thrive on change
• 64.
  Disney Service Model Smile Make Eye contact Respect and welcome all guests Value the magic Initiate guest contact Creative service solutions End with a “thank you”
• 65.
  “Seven Deadly Sinsof Service” - Apathy (absence of passion) - Brush-off (To ignore or behave coldly toward); - Coldness - Condescension (lack of respect) - Robotics - Rule book - Runaround (form of evasive excuses )
• 66.
  66 ASSIGNMENT •Visit an independent caterer, a catering department of a hotel or restaurant. • Identify and discuss the different types of catering events they have executed or handled in the past year. 59
• 67.
  END