Catering Management.pptx
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catering service provider in Pune Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
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Develop and Update Hospitality Industry Knowledge
A powerpoint to introduce students to the Unit THHHCO01B: Develop and update Hospitality industry knowledge.
Notes 4 .ppt
This chapter discusses the different types of foodservice businesses. There are three main categories: commercial, institutional, and foodservice within a consumer business. Commercial businesses like restaurants aim to make a profit, while institutional foodservice in schools and hospitals serves customers who cannot seek other options. Foodservice within consumer businesses provides food in places like movie theaters and shopping malls. The chapter outlines the different types of restaurants and other foodservice operations, the key functions all must perform, how restaurant concepts distinguish businesses, and the importance of customer feedback.
Jonathan W
Jonathan Ivy is seeking a management position in the restaurant and hospitality industry. He has experience as a banquet chef, line cook, and executive chef. His skills include maintaining cleanliness and safety standards, organizing food supplies, operating kitchen equipment, cooking meals according to dietary requirements, directing kitchen staff, and creating seasonal menus. He holds an Associate's degree in Culinary Arts and certifications in ServSafe, human resources, food production, cost control, customer service, nutrition, and hospitality and restaurant marketing.
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The document discusses restaurants, including defining a restaurant as a commercial facility that provides food and beverages for profit. It then discusses key restaurant equipment like stoves, refrigerators, ovens, sinks, dishwashers and counter space needed for food preparation, as well as service equipment considerations. Finally, it outlines standard restaurant procedures before, during and after customer service like reservations, seating, taking orders, serving food, presenting checks and guest exit.
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Catering Management.pptx
- 1. By :- Pritam Naik CATERING MANAGEMENT
- 2. INTRODUCTION • Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
- 3. NEED FOR QUALITY STANDARDS.. • Basic goal of food service operations – • Satisfying customers by “Meeting & Exceeding” customers expectations. • Basic expectations: GOOD QUALITY FOOD CLEANLINESS TIMELY SERVICE
- 4. DEPARTMENTS SUPPORTS • FINANCE – Accounts & Finance • STORE – Procurement & Quality • KITCHEN – Quality Production • SERVICE – In time & presentable • HOUSEKEEPING – Prompt & Clean • TRANSPORTATION - Safe
- 5. TYPES OF CATERING • INSTITUTIONAL CATERING • INDUSTRIAL CATERING • ARMY MESS CATERING • HOSPITAL CATERING • OFF PREMISE CATERING • AIRLINE CATERING • MARINE CATERING • RAILWAY CATERING • MOBILE CATERING
- 6. INSTITUTIONAL CATERING • It is a non profit organization. • It is a hygiene, nutritious & healthy food. • This catering id used for colleges, mess, hostels etc
- 7. INDUSTRIAL CATERING • Food is made to primarily serve the needs of the employees. • It is important to keep employees happy by providing them tasty nutritious food.
- 8. ARMY CATERING • This service is provided to armed forces as a subsidy from the govt. • The service could either be contract or run by the soldier on a rotational basics.
- 9. HOSPITAL CATERING • People who are admitted in the hospital for health reason. • Employees working in the hospitals.
- 10. OFF PREMISE CATERING • It is a different location or premises, marriage, large conventions & big events. • This catering is done by hoses, restaurants & specialized caterer’s who do only Off Premises Catering.
- 11. AIRLINE CATERING • It is important to select good quality of raw material. • The food preparations is an area where the basic mise an place such as cutting, chopping, cleaning etc.
- 12. MARINE CATERING • A wide range of food & service offered to the guests. • Some ships have dinner & lunch buffet spread with focus on mess. • There could be many restaurants and bar on a single ship.
- 13. RAILWAY CATERING • Awareness of health, hygiene & safety demand for catering on the trains. • Many trains also have attached pantry. • The food is prepared and served to the passengers.
- 14. PERSONAL HYGIENE
- 15. PORTION SIZE / YIELD • STANDARD RECIPE • YIELD MANAGEMENT EP • Yield = ------------- AP
- 16. FOOD SAFETY • Food Safety is a scientific discipline describing handling, preparation & storage of food in a ways that prevent foodborne illness.
- 17. FINANCIAL RECORD KEEPING TECHNOLOGY Internal controls in catering operations: • Menu design, recipes & costs. • Staffing needs, roastering & costs • Ordering, Receiving & Storing food or beverage stock or inventory. • Preparation of food & beverages for resale.