Catering Industry

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CATERING INDUSTRY
CHAPTER 1

CHAPTER OBJECTIVE
• Provide student the knowledge of the general
accepted catering principles and procedures.
• Define and identify the type of catering service
in the catering industry.
• May apply and develop skills and technique
through culinary of art program.

The catering industry
• One of the most dynamic business groups in the F&B industry.
History
• Throughout world’s cultural and social development, many references made
to eating together
• Often hosts tried to outdo each other with extravagance of feasts
• Today feasts take the form of catered events
Catering
• Has a broad scope
• Banquets – refers to groups of people who eat together at one time and in
one place
• Catering - includes a variety of occasions when people may eat at varying
times

In contrast…

Caterer
•Person or facility that provides food, beverages, service items,
and anything else that may be necessary for a reception or social
gathering
Catering business
 Unique unto itself
 Never been a clearly defined segment
Many different types of operations provide catering services
Fine dining restaurants
Casual dining restaurants
Hotels
Private clubs
Foodservice management companies

The catering industry
• Multifaceted segment: a niche for all types of
catering businesses within the segment of
catering.
• Segments divided into: commercial,
noncommercial and military segment.
• Catering management: task of planning,
organizing and controlling.
• These activities work together to meet and
exceed the customer’s perception of value.

The catering history
Egyptians
Greek and Romans
The banqueting hall: modern banqueting menu are found
in the mediaeval period of European history.
A complex ritual of other things was involved from table
layouts and menus to table manners, from service
etiquette and courtly entertainment to hall decorations.
 The food itself was just one part of what was involved.

• Medieval castles all generally had what was
referred to as their 'Great Hall' and this is
what was commonly used for medieval
banquets, whether for the celebration of a
wedding, a victory in battle or a even a
birthday!

Setting buffet during the 18th century time.

CATERING SEGMENTS
FOOD SERVICE CATERING INDUSTRY
MILITARY COMMERCIAL NONCOMMERCIAL
• Military functions
• Diplomatic functions
•Independent caterers
•Hotel/Motel caterers
•Home-based caterers
•Restaurant/catering firms
•Private clubs
•Business/industry accounts
•College and university catering
•Health care facilities
•Recreational food service(amusement &
theme parks, conference & convention
facilities, museums, libraries, stadiums,
sport arenas)
•School catering
•School organizations & social clubs,
associations.
•Transportation food service
•Catering (in-flight catering)
Encompasses all catering
activities in association
with armed forces
and/or diplomatic
events
Traditionally for profit Initially not for profit
Evolve with times for profit purposes

Types of catering
On premise catering Off premise catering
Indicates that the function is held
exclusively within the caterer’s own
facility/premises
Transports all of the food , serving
products and personnel to a location
other than the building or the facility
where the food is prepared.
Example:
• a caterer within a hotel / banquet hall
•A restaurant with catering and dining
areas (KFC extreme park)
Careful considerations on:
•Transportation used.
•Personnel
•On site facilities(tent, water sources or
access to
•Must be access to equipment needed to
prepare the food
•Temperature of food
(hot food hot, cold food cold).
Hospital catering
High school/elementary school catering
University/college caterers

Four main categories:
1) Special event catering
(weddings, anniversaries, receptions and large-scale parties)
2. Business catering
(business meetings, lunches, training sessions, conferences and
corporate parties).
3. Mobile catering
(vendors at festivals, fairs and farmers’ markets, meals-to-go services and
parking-lot vendors).
4. Industrial catering
(provide meals for schools, hospitals, prisons, factories, universities,
airlines and other institutions).

Advantages and Disadvantages
Types
Special event Advantages:
•Use any means/ forms of creativity for decorating and
planning for the event, contract with musicians, rental
companies, florists and venues to increase profits.
•Good space to form a solid word-of-mouth reputation.
• For example, when one wedding is catered well, the bride
and groom’s friends are likely to contract for future weddings
or events.
Disadvantages:
•Can be time-consuming and stressful.
•Very close and personal for your clients, a single mistake on
your part can send clients into a fit @ personalized to suite
the preferences of each clients.

Types
Business Advantages:
•Business catering is in demand year-round compared to
mobile and private catering.
•If favourable to the corporate clients, they may ask you to
cater another meeting, a corporate party or even a personal
social event (repeat business).
Disadvantages:
•Since corporate meetings and events usually try to please
everyone, you are limited in your cuisine to types of food that
are widely popular.
•Many fast-casual chain restaurants offer drop-off catering for
lunches and meetings and often take a big share of the
business catering market. You will have to compete with
them.

Types
Mobile Advantages:
•Mobile caterers enjoy low start-up costs due to the small
scale and part-time nature of their operation.
•This type of catering operation can be easily managed
alongside a standard event catering business or restaurant
operation.
Disadvantages:
•Transportation and equipment:much of the equipment
needed to cool, cook, warm and sell the food must fit in a
small, confined space, like a van, truck or booth.
•Since mobile caterers operate at multiple locations or venues
– often even in multiple cities – it is difficult to gain brand
awareness and develop a loyal customer base.

Types
Industrial Advantages:
•Industrial caterers usually sign annual or semi-annual
contracts, so they are guaranteed payment for a long
period of time.
•Service is out of the picture. Most facilities and institutions
provide their food in a cafeteria-style service, or, in the case
of airlines, through flight attendants.
Disadvantages:
•It is very difficult to start out as an industrial caterer. Most
caterers grow into this business or have some pre-existing
connections at facilities or institutions.
•Because industrial caterers provide massive amounts of
food, it is often difficult to maintain a high standard of food
quality.

Dual restaurant –catering operations
Reason for dual operations:
• Restaurateurs have invested in professional
production equipment and thus can increase
efficiencies.
• Increase incremental gross sales without
having to incur a capital expenditure
/expanding either the dining area, kitchen or
building another restaurant.

Combination for on-premise and off-premise
On-premise catering:
• Everything within reach.
• Better opportunity to create a successful alternative when a
problem strikes/switching to another plan.
Off-premise catering:
• Develop seasonal niche: based upon the time and season of the
year there are special events, some that occur on annual
basis(festive)which caterer need to be aware.
• Festive celebrations: Ramadhan buffet, Aildifitri, Deepavali and
Christmas Day.

Off-premise catering
• Off-premise catering allows restaurants to
serve more people than the actual number
compare to their on-site facilities.
• Caution must be made on the menu selections
(menu must matched the production capability
of the kitchen, adequate post-preparation
when reaches to the off-site premise, facilities
to be used.

Private parties /catering
• Works for restaurants who perform on-premise
work.
• Private-party catering such as bridal showers,
retirement dinner/farewell party, small award
dinner for special occasion.

Convention and weddings
• Most profitable for caterers due all extra
purchases that can be incorporated into a
single event.
• Challenges is when to understand the client.
• Bridal consultant to assist prospective bride in
their decisions.
• Caterers can receive a percentage of the
money from those outside suppliers working
with them with additional profit.

One stop shop catering
• A full service or one stop shop for client
• Caterers will work with rental companies to
provide tables, chairs and tents.
• Provide worry-free service by caterer.
• Caterers also provide additional services such
as entertainment, photography, door gifts,
invitations, ice sculptures and other related
services.

Mobile catering
• Employs trucks that are equipped with a body
that gas built-in-facilities such as gas-fired
coffee urns
• Use seasonal menu and a picnic table concept
on the back of the truck
• Must be approved by local authorities in
terms of transportation specs and safety.

Home based catering
• Caterers who operate from their own homes/small medium operations.
• Very limited experience, smaller insurance policies and less knowledge in
proper sanitation techniques.
Advantages:
• Small margin for error
• Equipment may consist four-burner stove and a small domestic refrigerator.
Disadvantages:
• Lack of professional training for their staff – family running business.
• Lack of time and resources for formal training.
• Cheaper rates given compared to professional caterers.
• Unable to cater large event, within 50 – 100 at less cost per plate.

Conclusion
• Modern banqueting has based by the traditions
of the Greeks & Romans
• The Greeks introduced the hors d’oeuvre course
• Romans added up to 20 courses, then evolved
to three-course menu.
• The menu was revised during late 18th and 19th
century to a series of 9 menu courses.
• American banquet was influenced by the
England.

TUTORIAL
• What is your understanding about Industry?
Explain. (5 Marks)
• What are differentiation between On-Premises
and Off-Premises catering? Elaborate. (8 Marks)
• What is mobile catering? Explain. (5 Marks)

Catering Industry

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