Catering Cycle Flashcards
Focus of the catering cycle
How to manage events
Catering cycle in international companies
Dep responsible: sales + marketing
Division: pro-active and reactive sales
Proactive sales
Focus: hot calling
Always stay in the market
Gain customers by signing deals
Reactive sales
Focus: cold calling
Always inside the hotel
Respond to queries and room sales
Catering cycle in Indian companies
Department responsible: F&B
Catering sales: discuss what the customer wants for their event
F&B Ops and banquet: decide, negotiate, finalise, crack, disseminate
Planning and designing for facilities
Consumer + market
Formulation of policy
Interpretation of demand
Planning and designing for facilities
Provisioning
Production + service
Control of cost + revenue
Monitoring of consumer satisfaction
Supplier -} consumer
Consumer + market
Division: social and corporate
Important concept: MICE
Factors that indicate division:
Types of menu
Service
Ambience
Manners
Etiquette
Business objectives
Flow of F&B items from the suppliers to the guests
Develop procedures, in coordination with other departments, for effective purchasing, storing and issuing items
Formulation of policy
License for bars, restaurants and liquor in minibars
Rules/regulations for time of serving liquor, music and timing
Ex: PPR, IPR, NOVEX, LPR
Interpretation of demand
Keep up with trends
24/7 coffee shop
Special themes and cuisine preferences
Variety in breakfast: continental, English, Indian
Dinner: preference towards an elaborate F&B menu
Planning and designing of facilities
Planning of front and back areas
Design + plan of menu
Plan for type of equipment and raw material
Plan max space utilisation
Plan the type of cuisine
Cost control
Use standardized recipes
Reduce wastage
Control over issuing of items
Prevent breakage
Price depends on the costs incurred
Achieve monthly targets and budgets
Monitoring of consumer satisfaction
Maintain guest profile, likes and dislikes
Continue updating a repeat of the guest’s profile
Inform guests about new trends and festivals
Make guests feel special on special occasions
promote guest loyalty
