Logistic

All Rights Reserved by IIMAT College
CHAPTER 5
LOGISTIC

CHAPTER OBJECTIVE

INTRODUCTION OF LOGISTICS
• Logistics is generally the detailed organization
and implementation of a complex operation.
• In a general business sense, logistics is the
management of the flow of things between the
point of origin and the point of consumption to
meet the requirements of customers or
corporations.

IMPORTANT SERVICE IN CATERING
1. CUSTOMER PROFILE
2. STYLE OF CONCEPT
3. FACILITIES
4. CUISINE AND MENU

1. CUSTOMER PROFILE
• Restaurant have the advantage of a built-in customer pool from
which to market in-house and off-premise catering services. In
addition, the association with a restaurant ‘s reputation helps
expand the possible market to include new business and social
client.
• The market profile should classified customer as a business or
social catering clients, designated by income bracket. In addition,
the range of activities for which each customer pool needs
catering services should be researched as thoroughly as possible.

2. STYLE OR CONCEPT
• The style, concept or theme of the restaurant
should be taken into consideration when
planning potential catering services. Off-premise
catering services need not blend with the
facilities offered by the restaurant. On-premise
catering services should, however, be designed
to function within the restaurant facilities.

3. FACILITIES
• Many restaurant offering on-premise catering schedule large parties such as
wedding anniversaries, luncheons and dinner on days and at times when the
• Kitchen Facilities play a major part a major part in determining when and how
catering service demands can be met. Kitchen equipment must be flexible,
allowing for volume production to take place simultaneously with A La Carte
restaurant service. The kitchen cooking load and holding capacity of oven and
auxiliary equipment is important in determining whether a kitchen is used to
capacity during busy times.
• Storage and refrigeration facilities determine the amount of food products
available any given time. The cost of waste from food spoilage due to lack of
refrigeration and freezer space can dilute the profit from addition catering

4. CUISINE AND MENU
• The primary cuisine and menu offering of a restaurant constitute
• one of the most important considerations for on-premise catering. As
• discussed earlier, off-premise catering services need not be identical to
• those offered at the restaurant for full-service dining.

Primary financial
goal involves
generation of
profits from the
sale of F&B
products.
Ex: Restaurants,
fast food outlets,
bars and pub.
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.
Encompasses all
catering activities
involved in
association with
the armed forces
or diplomatic
events.
Ex: Army based
camp catering.
1.COMMERCIAL
2.NONCOMMERCIAL
3.MILITARY
CATERING
SEGMENTS

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
• 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.

EXAMPLE ON-PREMISES CATERING

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.
2. OFF-PREMISE CATERING

EXAMPLE OFF-PREMISE CATERING

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.



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.



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.



• 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.

• This is accomplished by using:
Insulated cooler containers
Refrigerated vehicles
Portable warming containers
Insulated food carts

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.

2) INDUSTRIAL CATERING
• Provides food and beverages to
“people” 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.

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.

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.

5) LEISURE LINK 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.

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.

7) TRANSPORT CATERING

1) AIRLINECATERING
 Catering to airline Passengers on board the
air craft.
 Meal served to pass angers on board a
commercial airline.
 These meal 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.

2) RAILY CATERING
 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.

3) CRUISE CATERING
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.

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

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 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. Stay on budget.

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