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Catering Service: The Catering Basics ...
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- 2. WHAT IS CATERING? •USUALLY HAVE A PRE-ARRANGED CONTRACT • WITH LIMITED MENU (but depending on the contract) • WITH A SPECIFIC COST • SPECIFIC AUDIENCE • FOOD IS EXTENSIVELY PREPPED AHEAD OF TIME PROVISION OF FOOD AND BEVERAGE FOR A SCHEDULED EVENT OR TIME
- 3. A CATERING SERVICE USUALLYINCLUDES: • FOOD • BEVERAGES • SETTINGS • SERVICE STAFF • VENUES • MENU PLANNING • SEATING • LINENS & OTHER EQUIPMENT
- 4. CATEGORIES OF CATERING •INSTITUTIONAL • FOR PROFIT • SOCIAL • NON PROFIT-DRIVEN
- 5. CATERER PROFILE/SKILLS • CULINARYTALENT • BUSINESS SENSE • DESIGN SKILLS/SENSE OF STYLE • INTERPERSONAL SKILLS • HEALTH & FOOD SAFETY TRAINING • NETWORKING ABILITY
- 6. CATERING IDENTITY • FIND/CREATEYOUR NICHE • PLATTERS • DESSERTS • DIETARY CONCERNS • CULTURAL
- 7. Different Types of CateringServices
- 8. INSTITUTIONAL CATERING CONTRACTEDFOOD SERVICE includes school, colleges, universities, hospitals, orphanages, old age homes, prisons etc. Some of these establishment does not required any payment for the provision of food and beverage.
- 9. INSTITUTIONAL CATERING “CONTRACT FEEDER” -LESSCREATIVE OPERATION EXAMPLES: COLLEGES HOSPITALS NURSING HOMES • RESPONSIBILITIES -ALL FOOD IS ORDERED AND PREPARED -STAFFING -MAINTENANCE -EFFICIENT
- 10. MOBILE CATERING • LOW-END •FOOD TRUCKS *REQUIRE PERMIT *INSURANCES *KEEN PLANNING *LIMITED MENU ITEMS TAKING FOOD TO WHERE THE MARKET IS
- 11. MOBILE CATERING • HIGH-END •TRAILERS *REQUIRE FLEXIBILITY *ATTENTION TO DETAIL *DIVERSE PERSONALITIES *TIME CONSTRAINTS *STATE OF THE ART EQUIPMENT *STRESSFUL TAKING FOOD TO WHERE THE MARKET IS
- 12. TRANSPORT CATERING Provisionof food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. These services may also be utilized by the general public, who are in the vicinity of a transport catering unit. The major forms of modern day transport catering are airline-catering, railways catering, ship catering and surface catering in coaches or buses which operate on long distance routes.
- 13. Examples of TransportCatering
- 14. INDUSTRIAL CATERING provisionof food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.
- 15. Examples of IndustrialCatering
- 16. CATERING SERVICE basedon LOCATION
- 17. ON-PREMISE CATERING • FOODPREPARATION IS ON-SITE WHERE THE EVENT WILL TAKE PLACE • EXAMPLES….. • CRUISE SHIPS COUNTRY CLUBS • RESTAURANTS RELIGIOUS GROUPS • BANQUET HALLS PRIVATE CLUB • HOTELS RESORTS
- 18. OFF-PREMISE CATERING • CATEREROFTEN TRANSPORTS FOOD TO CHOSEN LOCATION • REQUIRES LESS CAPITAL/OVERHEAD • LESS VISIBLE LOCATION IS ACCEPTABLE • LESS LIMITATIONS EXIST • REQUIRES PHYSICAL STRENGTH • TIME COMMITMENT FOR TRANSPORT (LOGISTICS) • EQUIPMENT RENTALS • LESS CONTROLS •HAS PRODUCTION FACILITY BUT EVENTS ARE HELD ELSEWHERE
- 19. Skills Needed inthe Catering Business • Culinary skills is one of the essential skills that an individual should have in starting a catering business or he/she have someone who have an excellent culinary skills. • But aside from this, it is empirical as well to possess managerial skills to be able to handle the business wisely. • This skills are: • 1.Organization Skill • 2. Financial Skill • 3. Leadership Skill • 4. Marketing Skill • 5. Customer Service Skill
- 20. Skills Needed inthe Catering Business 1. ORGANIZATION SKILL • This vital in running a business • This includes the activity of planning, budgeting, controlling , organizing, as well as staffing and marketing. • Being able to schedule events ahead of time and ensuring that all services to be offered are available; the necessary staff available to work should also be put in mind. • Dealing with paper works is also necessary especially in conducting inventory, handling contracts and such
- 21. Skills Needed inthe Catering Business 2. FINANCIAL SKILL • generally this skill need to be taught, especially when it comes to budgeting, forecasting, accounting, revenue management, and cost controls. •Without these financial skills, one can quickly lose sight of her/his budget and the possibility that she/he may be losing money already.
- 22. Skills Needed inthe Catering Business 3. LEADERSHIP SKILL • hiring employees who not only cook or bake food but also able to work events mis necessary. • Leading a team to achieve the desired output by the client will be put into play. • There is also a need to know how to plan out large events strategically as well as how to motivate all the staff and ensure that they remain productive.
- 23. 4. MARKETING SKILL •Promoting any product, service, or idea encompasses many different marketing skills and personal qualities: • The process begins with analyzing the audience and defining their perceptions of the product, service or idea. • Identifying those features or aspects of what are needed in marketing that will be most appealing to the audience is essential. • Verbal, writing and public speaking skills, when refined, will help you to convey sales pitch clearly, and creativity will help to capture the attention of the audience.
- 24. 5. CUSTOMER SERVICESKILL • Define as the act of supporting and advocating for customers in their discovery, use, optimization, and troubleshooting of a product or service. It's also the processes that support the teams making good customer service happen. The goal of customer service is to foster lasting customer relationships. • One should be observant and pay attention to the individual needs of each client in a respectful and friendly manner.