The structure of the catering industry includes both commercial and non-commercial establishments. Commercial establishments include five-star hotels with restaurants and coffee shops, medium hotels similar to five-stars but less luxurious, and free-standing high-class restaurants. Non-commercial establishments include snacks bars, fast food centers, night clubs, industrial canteens operated in factories on tight budgets, institutional catering in hospitals and colleges, outdoor catering providing services off-site, and disaster catering providing food during emergencies. The catering industry caters to customers across different price points and service levels.

1. STRUCTURE OF CATERING
INDUSTRY
The structure of catering industry includes
both commercial and non commercial
catering establishments. Some of the more
popular and common ones are as under.
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2. • Five Star Hotels: These usually have several
restaurants, grill rooms, ethnic (Indian,
Chinese, Italian etc. among the most popular),
European and coffee shops are included.
Service in these hotels is usually attentive and
entertainment is nearly always available.
Prices in these establishments tend to be high
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3. • Medium Class Hotels: Similar to the 5 star,
though surroundings are less luxurious and
prices are reflected in this.
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4. • Free Standing Restaurants: Often quite high
class, offering good Ala Carte menus- service
is usually of high standard.
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5. • Snacks bar: Popular with the working public
offering everyday fare, at very reasonable
prices.
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6. • Fast Food Centers: The “eating out” of 80’s
growing in popularity in India especially with
the young; these restaurants offer fast, clean
service at popular prices. Service is minimal
and turnover is high.
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7. • Night clubs: Usually situated only in the larger
cities and offering high class entertainment
with food.
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8. • Industrial canteens: Operated as a facility to
staff in large factories or similar.Food of a high
standard but managements working to tight
budgets. Food cost is usually subsidized
consequently staff pay minimal prices
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9. Institutional catering:Usually hospitals are serving high nutritional standard of food.
•Profit oriented
- commercial canteens, restaurants, café, etc. within the premises catering to all the people (students,
staff, visitors, etc.)
•Running on break even
- industrial canteens, college canteens catering to staff requirements only.
•Subsidized
- serving meals as a part of employee/ student welfare schemes.
Mostly Institutional and industrial catering are non-profit oriented.
II.MENU CONSIDERATIONS
•Cyclic menu for regular meals and limited choice in canteens.
• Nutritional requirements are kept in mind while planning menu.
•Reasonable prices consistent with service offered.
•Menus are relatively simple, which can be prepared by limited kitchen staff in limited time.
•Special menus are prepared for special occasion like on festivals, functions and parties.
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10. • Outdoor catering: Is a growing industry within
the industry. This means providing food and
beverage services on some other place. These
services require casual staff which is hired on
daily basis.
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11. • Disaster Catering: There are instances when a
calamity happens, and people who are
suffered need to be catered.
• In India these services are provided by disaster
management committees of central
government and local government.Some
NGO’s also take part in the operations.
• Basically specific food is provided, which has
long shelf life and provide essential nutrients.
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12. Take away from this chapter
• Global hospitality
• Indian hospitality
• Classification of commercial, residential/non
residential
• Welfare catering
• Industrial and institutional catering
• Transport catering
• Structure of catering industry
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