Catering is the provision of food services at various locations, categorized into commercial, noncommercial, and military segments. It encompasses on-premise and off-premise services, with types of caterers ranging from full service to party food caterers. Additionally, there are various catering establishments including outdoor, industrial, club, welfare, leisure linked, retail store, and transport catering that serve diverse clientele and purposes.

1. Chapter 9
CATERING
By: Mumtazul Ilyani

2. DEFINITION
• Catering is the business of providing food service at a
remote site or a site such as a hotel, hospital, pub,
aircraft, cruise ship, park, filming site or studio,
entertainment site, or event venue for a large number of
people.

3. CATERING
SEGMENTS
• The catering industry is divided into three general segments.
1.COMMERCIAL
Primary financial
goal involves
generation of
profits from the
sale of F&B
products.
Ex: Restaurants,
fast food outlets,
bars and pub.
2.NONCOMMERCIAL
Financial goal does not
involve generating profits
from the sale of F&B
products.
F&B are secondary business
in alliance with the main
business.
Ex: Hospital catering,
college/university catering
and transportation catering.
3.MILITARY
Encompasses all
catering activities
involved in
association with
the armed forces
or diplomatic
events.
Ex: Army based
camp catering.

4. TYPES OF
CATERING SERVICE
• There are two main types of catering on-premises and off-
premises catering that may be a concern to a large and small
caterer.
1. On-Premise Catering - is catering for any function such as
banquet, reception, or event that is held on the physical
premises of the establishment or facility that is producing the
function. On-premise caterers such as hotels, convention
centers, and restaurants, they usually have the advantage of
offering many services under one roof. They can also provide
sufficient space to house an entire event and plenty of
parking.

5. ON-PREMISE

6. 2. Off-Premise Catering - often involves producing food at a
central kitchen, with delivery to and service provided at the
client’s location. Part or all of the production of food may be
executed or finished at the event location. At times, off-
premise caterers must rely on generators for electricity, truck
in potable water and devise a trash system. In most cases
there is no existing kitchen facility at the location where the
food is served. Caterers provide single-event foodservice, but
not all caterers are created equal.

7. OFF-PREMISE CATERING

8. TYPES OF
CATERER
1. FULL SERVICE CATERER
 Not only provide food, but
frequently cook it to order on-site.
 They also provide service
personnel at the event, plus all the
necessary food-related equipment.
 They can arrange for other
services, like décor and music, as
well.

9. TYPES OF
CATERER (cont…)
3. PARTY FOOD
CATERER
 Supply only the
food for an event.
 They drop off the
cold foods and
leave any last
minute
preparation,
service and
cleanup, to others.
2. HOT BUFFET
CATERER
 Provide hot foods that
are delivered from
their kitchen in
insulated containers.
 Help to arrange the
food display.
 They sometimes
provide serving
personnel at an
additional charge.

10. CATERING
EQUIPMENT
• Both on premise and off premise catering have much in
common. Obviously, transportation by vehicle is a main
difference. It complicates food safety issues such as
packing safely to keep hot foods hot and cold foods
cold, and to avoid spillage.

11. CATERING
EQUIPMENT (cont…)
This is accomplished by using:
insulated cooler containers
refrigerated vehicles
portable warming containers
insulated food carts

12. TYPES OF
CATERING ESTABLISHMENTS

13. 1) OUTDOOR
CATERING
 Provides food and drink away from home base
and suppliers.
 The venue is left to the peoples’ choice
(outdoor).
 Hotels, restaurants and catering contractors
meet this growing demand.
 The type of food and set up depends entirely on
the price agreed.
 Outdoor catering includes catering for functions
such as marriages, parties and sport events.

14. 2) INDUSTRIAL
CATERING
 Provides food and beverages to ‘people at work’
in industries and factories.
 Similar to workers canteen, cafeteria.
 Purpose of industrial catering is to give
refreshment to the workers.
 Large quantity of food produced in dining room
with limited choices.
 It is based on the assumption that better fed
employees at concessional rates are happy and
more productive.

15. 3) CLUB
CATERING
 Provides food and beverages to a
restricted member clientele.
 Membership card is required to enter in
the club.
 Some examples of clubs for people with
similar interests are turf clubs, polo clubs,
golf clubs, cricket clubs.
 The service and food in these clubs tend
to be of a fairly good standard.
 Night clubs offer entertainment with good
food and expensive drinks.

16. 4) WELFARE
CATERING
 Welfare catering is the provision of food and
drinks for those who obviously could not
afford it or pay for it.
 The objective is to provide a service without
necessarily making a profit.
 Provide self satisfaction in doing charity,
examples food for homeless group.
 Financially supported by NGO.
 Some financially supported by government,
includes catering in hospitals, schools,
colleges, the armed forces and prisons.

17. 5) LEISURE LINKED
CATERING
 Provides food and beverages to people
engaged in ‘rest and recreation’ activities.
 This includes sale of food and beverages
through different stalls and kiosks at exhibitions,
theme parks, zoos, stadiums, galleries and
theatres.
 Food catering outlet will be placed near to
visitor attractions.
 Often served fast food and simple food such as
burgers, hotdogs, nuggets, sandwiches, soft
drinks.

18. 6) RETAIL STORE
CATERING
 Some retail stores, apart from carrying on
their primary activity of retailing their own
wares, provide catering as an additional
facility.
 It is inconvenient and time consuming for
customers to take a break from shopping, to
have some refreshments at a different
location.
 Become the reason of the need for some sort
of a dining facility in the retail store itself.
 Provide meal and drink both.
 A-la-Carte food has been served.

19. 7) TRANSPORT CATERING
 Provides food and beverages to passengers,
before, during and after a journey on trains,
aircraft, ships, buses or private vehicles.
 Transport catering categorizes in four parts:
a) Airline Catering
b) Railway Catering
c) Cruise Catering
d) Surface Catering

20.  Catering to airline passengers on board the air craft.
 Meal served to passengers on board a commercial
airliner.
 These meals are prepared by specialist airline catering
services and normally served to passengers using an
airline service trolley.
 Food are prepared in central kitchen.
 They range from a simple snack or beverage in short-
haul economy class to a seven-course gourmet meal in
a first class long-haul flight.
A) AIRLINE
CATERING

21.  Travelling by train for long distances can be
very tiring; hence a constant supply of a
variety of refreshment choices helps to make
the journey less boring and tiring.
 On-board meal services are also provided on
long distance trains.
 Glorious catering with fully A la carte menu.
 Pantry trolley used to take the orders and
serve food
 Gives less choice to the passengers.
B) RAILWAY
CATERING

22.  Cruise catering is one of the most luxurious
catering.
 Caters cargo crew and cruise passenger.
 Cruise have own kitchens and restaurants on
board.
 The food which served is fixed with a little
choice.
 Food items is stocked in the store and prepare
during the journey.
C) CRUISE
CATERING

23.  Catering to passengers traveling by surface
transport such as buses and private vehicles.
 Normally located around a bus terminal or on
highways.
 Limited menu choices.
D) SURFACE
CATERING

24. The caterer’s
objectives
1. Earn a fair profit, consistent with the amount of money invested in the
catering business.
2. Generate sufficient catering sales revenues to accomplish the above, to
cover all operating expenses, and to have enough money left over to
reinvest in the business.
3. Ensure customer satisfaction.
4. Provide consistent quality and service.
5. Convey a particular image.
6. Develop a reputation for dependability, flexibility, and solving problems.
7. Stay on budget.