CATERING MANAGEMENT

Question 1

It is part of the food service industry, & involves the planning & organization of food & beverage services for various types of events.

Answer 1

CATERING MANAGEMENT

Question 2

They are the ones who lead the teams of chefs & catering assistants. They are also responsibke for running the day-to-day catering operations & services in restau, hotels & resorts.

Answer 2

MANAGER

Question 3

What are the 11 managing operation personnel?

Answer 3

MANAGER
KITCHEN SUPERVISOR
CHEF/COOK
SERVERS
BARTENDERS
BUSBOYS & DISHWASHERS
CATERING OR BANQUET COORS
CAPTAIN WAITER
WINE STEWARD
PROPERTY CUSTODIAN
ASST. COOK/KITCHEN HELPER

Question 4

It is the activity of providing food and drink for a large number of people.

Answer 4

CATERING

Question 5

It is the coordination and administration of task to achieve goals

Answer 5

MANAGEMENT

Question 6

Assists with decisions regarding the menu and prepares the food. One chef may be able to handle a small event, such as family dinner.

Answer 6

CHEF/COOK

Question 7

They are the ones who brings food to the guests and may fill water, tea, coffee and other beverages.

Answer 7

SERVERS

Question 8

This staff is only needed if the client requires to have a bar station (alcoholic and non alcoholic beverage). Required for every 50 guests

Answer 8

BARTENDERS

Question 9

Hire 3 to 5 _______ for clearing or more if the same space will be used for multiple events, such as a cocktail hour then a reception for a wedding.
Hire 3 to 5 additional _______, if the event
will not be using disposable dishes.

Answer 9

BUSBOYS & DISHWASHERS

Question 10

Designs banquet packages as well as handles marketing and booking function.

Answer 10

CATERING & BANQUET COOK

Question 11

They oversee the banquet set-up and service every function

Answer 11

CAPTAIN WAITER

Question 12

Coordinates with event requirements, ensuring
service standards and complied to client
requirements.

Answer 12

CATERING & BANQUET COOK

Question 13

Supervises service staff and bus persons in their respective stations.

Answer 13

CAPTAIN WAITER

Question 14

Expertise on wines and good interpersonal skills & they are able to tell the guests what wine will go with the food on the menu.

Answer 14

WINE STEWARD

Question 15

Responsible for proper safe keeping and issuance of supplies and equipment. They also maintain and controls operating equipment
used for the function.

Answer 15

PROPERTY CUSTODIAN

Question 16

Supervises kitchen operations such as
preparation and cooking of dishes in the menu
for every functions.

Answer 16

KITCHEN SUPERVISOR

Question 17

Coordinates with the manager regarding dishes to serve recipes, purchasing of needed materials, receiving and proper storage of ingredients.

Answer 17

KITCHEN SUPERVISOR

Question 18

Take charge of maintaining high standards of
sanitation and safety in the kitchen

Answer 18

KITCHEN SUPERVISOR

Question 19

They are the one who assist the preparation of food in the kitchen. They also help in observing and maintaining cleanliness, and orderliness in the kitchen such as dishwashing and housekeeping duties.

Answer 19

ASSISTANT COOK/KITCHEN HELPER

Question 20

What are the 3 categories of catering?

Answer 20

• ON-PREMISE CATERING
• OFF-PREMISE CATERING
• ACCOMMODATORS

Question 21

All the foods and drinks are prepared at the venue itself. This type of catering works best for event with intricate meals and multiple courses.
Occsaions: weddings, anniversaries,
and corporate gatherings, among others.

Answer 21

ON-PREMISE CATERING SERVICE

Question 22

Transport the food from an off-site kitchen to the event venue

Answer 22

OFF-PREMISE CATERING SERVICE

Question 23

Are persons with special skills in cooking, baking and serving. Usually, the client provides for the food and equipment. This type of catering is usually done on a part time basis

Answer 23

ACCOMODATORS

Question 24

It is the business of selling prepared food from some sort of vehicle. They are using food trucks, trailers, carts and food stands.

Answer 24

MOBILE CATERING SERVICE

Question 25

A type or caterer that provides hot foods that are delivered from their commissaries in insulated containers. They sometimes provide serving personnel at an additional charge

Answer 25

HOT BUFFET CATERER

Question 26

Supply only the food for an event, drop off cold foods and leave any last-minute preparation, plus service and clean-up

Answer 26

PARTY FOOD CATERER