The document outlines the seven key functions of catering: 1) Planning, 2) Operations, 3) Organizing, 4) Equipment, 5) Implementing, 6) Controlling, and 7) Understanding Insurance and Legal Issues. It states that planning is the most important function as it influences all other functions by formulating comprehensive event plans. The other functions involve executing tasks, structuring resources, determining equipment needs, implementing the plan through communication, controlling costs, and addressing insurance and legal requirements through contracts. The seven functions work together symbiotically to ensure a successful catering event that meets customer expectations.

1. THE SEVEN FUNCTIONS OF
CATERING

2. Objectives
• Introduce the seven key catering function.
• Explain why planning is first and influences the other six
functions.
• Explain the symbiotic relationship of the seven functions.
• Explain why a caterer must manage resources to exceed
customer expectations and meet organizational goals.
• Gain an appreciation for the organizing effort required to
execute a catering event.
• Explain why a successful catering effort is the outcome of a
strenuous journey demanding a dedicated individual.

3. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
• formulating a comprehensive plan for the
event
• “The closer the caterer gets to the event, the
more difficult the event becomes.”
• “Every observable action exhibited by the
caterer evolves from the public mission
statement.”

4. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
Purpose of a Catering Plan
• ensure the caterer’s future
• Strategic plan is established to guide the
entire catering operation over the long term.
• Tactical plan is specially created to guide the
caterer in much shorter time frame.

5. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
Purpose of a Catering Plan
• enables the caterer to establish achievable
objectives
• Objectives are established to serve as
benchmarks to measure progress.

6. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
Purpose of a Catering Plan
• blueprint or map
• helps to minimize unexpected surprises
• Swiss Cheese Approach is where a caterer
breaks down the master plan into smaller,
more manageable segments.

7. FIRST FUNCTION: PLANNING – THE
BASIC CATERING MANAGEMENT
FUNCTION
Time-Line Planning
• Food Production Planning Time Line
• Staffing Planning Time Line

8. SECOND FUNCTION: OPERATIONS –
EXECUTION OF TASKS
• A successful caterer can interpret customer
needs and wants but the real challenge is to
translate each customer objective into a
specific, operational task.
• All tasks must be identified, bundled,
delegated, and executed to exceed customer
satisfaction.

9. THIRD FUNCTION: ORGANIZING THE
EVENT
• Organizing is the process of formally structuring
the organization so each assigned task can
efficiently and effectively attain the stated
objectives.
• The caterer will organize human resources,
capital resources, and financial resources to
accomplish stated objectives.
• “Accurate forecasting of market trends and
changes in food prices are keys to establishing
correct pricing and meeting preestablished
financial objectives”

10. FOURTH FUNCTION: EQUIPMENT
• Equipment needs are based on the menu,
service requirements, type and location of the
event, and special needs of the client.
• “What equipment is needed for this event and
how will it be handled?”

11. FOURTH FUNCTION: EQUIPMENT
Determining Equipments Needs
• Will the event be held on-premise or off-premise?
• If the event is off-premise, is refrigeration needed?
• How will the cold and hot food be kept at temperatures
required to minimize bacterial growth?
• How will the hot and cold food be safely transported?
• What kind of serving equipment is needed for the
event?

12. FIFTH FUNCTION: IMPLEMENTING
• Implementing the plan requires direct communication
with the team leaders.
• “How and where will the food be served?” “What type
of service is required?” “Are linen and china needed?”
“Will the food be served using disposables?” “Will the
guests be seated and require table service?” “Will
buffet style service be used at the event?”
• Finalizing schedules, identifying staff members
accountable for executing each task, and review of
procedures prepares the staff for successful
implementation of the plan.

13. SIXTH FUNCTION: CONTROLLING
• Controlling function is built into the master
plan through contribution of each subplan.
• Labor costs are either classified as direct or
indirect costs.
• “Cost control procedures are created for the
acquisition of timely information to equip the
caterer with the data to scrutinize
controllable costs to make appropriate
operational decisions.”

14. SEVENTH FUNCTION:
UNDERSTANDING INSURANCE AND
LEGAL ISSUES
• Insurance plans should cover equipment,
personnel, and guests at both on-premise and
off-premise events.
• Establishing a crisis team can help address
immediate, unforeseen disasters and crisis
that may occur through no fault of their own.
• Creating a similar safety management team
can help troubleshoot legal concerns.

15. SEVENTH FUNCTION:
UNDERSTANDING INSURANCE AND
LEGAL ISSUES
• The caterer should never perform a function
without a well-written, signed contract in
place.
• Though contracts are officially binding, they
offer peace of mid to both the caterer and the
client by providing a clear document of exactly
what is to be carried out at the given event.

16. End.