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Catering Industry

The document discusses the catering industry, providing definitions and types of catering services. It describes how catering has evolved from extravagant feasts throughout history. The catering industry is multifaceted and can be divided into commercial, non-commercial, and military segments. The document also outlines the main categories of catering as special events, business, mobile, and industrial catering and discusses their advantages and disadvantages. It explores different catering business models including dual restaurant-catering operations, on-premise and off-premise catering, and one stop shop catering.

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All rights Reserved by IIMAT CATERING INDUSTRY CHAPTER 1
All rights Reserved by IIMAT 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.
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All rights Reserved by IIMAT 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
All rights Reserved by IIMAT In contrast…
All rights Reserved by IIMAT 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
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT • 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!
All rights Reserved by IIMAT Setting buffet during the 18th century time.
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All rights Reserved by IIMAT 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
All rights Reserved by IIMAT 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
All rights Reserved by IIMAT 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).
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT Advantages and Disadvantages 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.
All rights Reserved by IIMAT Advantages and Disadvantages 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.
All rights Reserved by IIMAT Advantages and Disadvantages 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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.
All rights Reserved by IIMAT 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)