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Catering Basics

This document defines catering as the provision of food and beverages for scheduled events with a pre-arranged contract and menu. It discusses different types of catering including institutional, social, on-premise, off-premise, and mobile catering. The document also outlines necessary skills for caterers such as culinary talent, business sense, and interpersonal skills. It notes that institutional catering is an upward trend while social catering is the fastest growing segment.

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Duc Hieu
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165 views14 pages

Catering Basics

This document defines catering as the provision of food and beverages for scheduled events with a pre-arranged contract and menu. It discusses different types of catering including institutional, social, on-premise, off-premise, and mobile catering. The document also outlines necessary skills for caterers such as culinary talent, business sense, and interpersonal skills. It notes that institutional catering is an upward trend while social catering is the fastest growing segment.

Uploaded by

Duc Hieu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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WHAT IS CATERING?

PROVISION OF FOOD AND BEVERAGE


FOR A SCHEDULED EVENT OR TIME
• USUALLY A PRE-ARRANGED CONTRACT
• LIMITED MENU
• SPECIFIC COST
• SPECIFIC AUDIENCE
• FOOD IS EXTENSIVELY PREPPED/MEP
CATERING SERVICES
• FOOD • VENUES
• BEVERAGES • MENU
• SETTINGS PLANNING
• SERVICE • SEATING
STAFF • LINENS
SERVICES
CATEGORIES OF CATERING
• INSTITUTIONAL • SOCIAL
– NOT FOR PROFIT – PROFIT-DRIVEN

HOSPITALS CHARITIES
UNIVERSITIES CORPORATIONS
AIRLINES INDIVIDUALS
HOTELS
CLIENTS
• HOSPITALS • MUSICIANS
• UNIVERSITIES • BRIDAL PARTIES
• BUSINESSES • ATHLETES
• COMMUNITY • ACTORS
GROUPS
• INDIVIDUALS
• INDUSTRIES
CAREER OUTLOOK
• SALARY • REASONING
– CONTRACTED $35-50K – KEEPS COSTS DOWN
– INDEPENDENT/OWNER – LARGER HOME KITCHENS
$100-200K
– CULINARY PROGRAMS
– FOOD KNOWLEDGE
INSTITUTIONAL CATERING
IS ON AN UPWARD
TREND
SOCIAL CATERING IS THE
FASTEST GROWING
SEGMENT
CATERER PROFILE
• BRAINSTORM 3 SKILLS WHICH MAY BE
NECESSARY TO BECOME A
SUCCESSFUL CATERER……
• WHAT ASPECTS DOES CATERING
INVOLVE?
• HOW COULD YOU MANAGE
SHORTCOMINGS IF THEY EXIST?
CATERER PROFILE
• CULINARY TALENT
• BUSINESS SENSE
• DESIGN SKILLS/SENSE OF STYLE
• INTERPERSONAL SKILLS
• HEALTH & FOOD SAFETY TRAINING
• NETWORKING ABILITY
CATERING IDENTITY
• FIND/CREATE YOUR NICHE
• PLATTERS
• DESSERTS
• DIETARY CONCERNS
• CULTURAL
ON-PREMISE CATERING
• KITCHEN IS ON-SITE WHERE
EVENT/DINING WILL TAKE PLACE
• EXAMPLES…..
– CRUISE SHIPS COUNTRY CLUBS
– RESTAURANTS RELIGIOUS GROUPS
– BANQUET HALLS PRIVATE CLUB
– HOTELS RESORTS
OFF-PREMISE CATERING
•HAS PRODUCTION FACILITY BUT
EVENTS ARE HELD ELSEWHERE
• CATERER OFTEN • REQUIRES PHYSICAL
TRANSPORTS FOOD TO STRENGTH
CHOSEN LOCATION
• TIME COMMITMENT
• REQUIRES LESS FOR TRANSPORT
CAPITAL/OVERHEAD
• EQUIPMENT RENTALS
• LESS VISIBLE LOCATION
• LESS CONTROLS
IS ACCEPTABLE
• LESS LIMITATIONS EXIST
INSTITUTIONAL CATERING
CONTRACTED FOOD SERVICE
“CONTRACT FEEDER” • RESPONSIBILITIES
-LESS CREATIVE -ALL FOOD IS
OPERATION ORDERED AND
EXAMPLES:
PREPARED
COLLEGES -STAFFING
HOSPITALS -MAINTENANCE
NURSING HOMES -EFFICIENT
MOBILE CATERING
TAKING FOOD TO WHERE THE MARKET IS
• LOW-END • HIGH-END
– FOOD TRUCKS – TRAILERS
*REQUIRE PERMIT *REQUIRE FLEXIBILITY
*INSURANCES *ATTENTION TO DETAIL
*KEEN PLANNING *DIVERSE PERSONALITIES
*LIMITED MENU ITEMS *TIME CONSTRAINTS
*STATE OF THE ART
EQUIPMENT
*STRESSFUL
NECESSITIES
TANGIBLES INTANGIBLES
• KITCHEN EDUCATION
• SUPPLIES CULINARY TALENT
• DISPLAY PIECES SKILLS
• RECIPES MARKETING EFFORTS
• STAFF
• UNIFORMS
• ????

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