Chapter 1 Catering Management Tasks working together Planning Organizing Leading Controlling Influences the preparation and delivery of food services at a competitive price Goal is to meet and exceed customers perception of value ID: 147018
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Slide1
The Catering World: Types of Catering
Chapter 1Slide2
Catering Management
Tasks working together
Planning
Organizing
Leading
Controlling
Influences the preparation and delivery of food services at a competitive price
Goal is to meet and exceed customer’s perception of valueSlide3
Catering Segments
Commercial
For profit
Includes: independent caterers, restaurants, hotels
Noncommercial
Not-for-profit
Includes: university catering, health care, schools
Military
A
rmed forces
Diplomatic eventsSlide4
On-Premise Catering
Hospital catering
High school/elementary school catering
Private or nonprofit caterers
University/college caterers
Cultural institutionsSlide5
Advantages of On-Premise Catering
Provides food and service for less
Labor costs are built in
Exempt from certain taxes
No need to pay for liability insurance
Events can be held 24/7Slide6
Catering in Cultural Institutions
C
ultural institution 1st; place for catered events 2nd
Challenges:
Design flaws and need for additional planning
Physical and time constraints
Keys to success:
Innovation
Technology
Food service management systems:
I
nternal self-operation
I
nvited externalSlide7
Off-Premise Catering
Examples
Supermarket catering
Dual restaurant-catering operations
Strategies
Distinct competence
Defining a target marketSlide8
On-Premise and Off-Premise Combinations
Private parties
Conventions and weddings
One-stop shop catering
Mobile catering
Seasonal niche
Summer outdoor eventsSlide9
Questions Caterers Must Ask
Location
Space/size
Budget
Personalities of management and client(s)
Compatibility of staff
Background checkSlide10
Considerations for Home-based Caterers
Advantages
Can handle small jobs at less cost
Less overhead compared to professional caterers
Disadvantages
Usually not equipped for larger events
May not sell food in a public establishment
Separate kitchen is required by FDA
Less room for equipment or storage
Little margin for error