prelims Flashcards
hospitality industry that provides food, drinks in a certain areas such as accommodation for people at school, in hospital, at work and leisure.
Catering Industry
2 main categories of catering
institutional
commercial
caterers at hospitals, universities, airlines, large hotels, and retirement centers provide a wide variety of food and drink to a large number of people on an ongoing basis usually at the institution itself.
Institutional
usually contracts with a catering company to have this service provided (establishment partners with a catering business)
Institutional
caterers who provide food and beverage services to civic groups, charities, corporations, businesses, and individuals on:
- on premise at a catering or banquet hall
- off premise at a selected location
Commercial
who uses catering services?
- convention centers
- hospitals, universities retirement centers, nursing homes
- entertainment industry
- businesses
- community groups
- individuals
at what time was the social catering was the fastest growing sector in the food industry?
Mid - 1990s
at present time, these two (2) factors have made the catering industry known to people/
- social media
- television
Social catering to civic groups, charities, corporations, businesses, and individuals is the fastest growing segment, according to
Restaurant Industry forecast 2000 by the National Restaurant Association
profile of a successful caterer:
according to princeton review, over what number of percentage was the catering services run by its owners?
over 70%
profile of a successful caterer:
before starting a catering business, you should attend one of these things
- attend formal classes (catering and business management)
- work for caterers until high level of understanding and a sense of business
home-based caterers may find themselves in trouble with the health department, why?
- guests may become ill from their due to lack of license from the local health department
another way to handle a catering service when you have certain weakpoints?
hire a person or company to handle a pert of the business that is not your strong suit
qualities of a successful caterer part 1:
- excellent organizational skills
- time management skils
- multitasking
- friendly, hospitable personality
- ability to manage stress
qualities of a successful caterer part 2:
- extensive knowledge of ingredients
- high level of written and verbal communication skills
- natural leadership and motivational skills
- social and religious culture sensitivity and customs
- excellent networking skills
qualities of a successful caterer part 3:
- proficiency in basic accounting principles
- basic mechanical skills
- good negotiating skills
- quick thinking and problem-solving skills
how to come on top of the catering industry?
- develop an identity/signature style as your edge
- seek a specific group or niche market
- know how to customize your sevices
what are the catering segments?
- party platters
- five-star dining at home
- special dietary catering
this type of catering segment is either dropped off by the caterer or picked up by the customer
Party Platters
some samples of Party Platters
- free lunch for staffs
- finger foods
- providing food n beverages to certain customers
this type of catering segment is a niche market in large cities. this is an option to those who want to experience fine dining at the comfort of of their own homes both for business or pleasure.
Five-star dining at home
this type of catering segment is popular with the entertainment industry professionals
Special Dietary Catering
samples of Special Dietary Catering
- catering at movie sets
- at concerts
Types of catering
- On-premise
- Off-premise
catering operation that is made up of a food production area (kitchen) and a connectedarea where people dine such as in restaurants, hotel banquet, cruise ships, country clubs, catering halls and even religious structures
On-premise Catering
this type of catering service should be accessible by car and visible from the road, have ample parking and guests drop-off area, and a good space when renting inside some premises
On-premise catering
what are the levels and styles of on-premise catering?
- Restaurants
- Country clubs
- Banquet Halls
- Religious Groups
this level of on-premise catering depend on hotel and resort’s banquet department to achieve profitability for their overall food and beverage operations
restaurants
banquet net profits can range from:
15% - 40%
this level of on-premise catering often have golf courses and other sports facilities that lure businesses and organizations to host company events
country clubs
these “city” clubs have meeting rooms and dining areas that make them viable catering venues which can provide valuable catering experiences
country clubs
this level of on-premise catering specialize in catering social events. they have the capability of producing multiple events simultaneously
banquet halls
this level of on-premise catering has no other income (producing functions) and can do off-premise catering, as well.
banquet halls
this level of on-premise catering offer all-inclusive pricing that can include food, service, entertainment photography, floral arrangements, anything else typically needed for a catered event.
Banquet Halls
this level of on-premise catering are operated either by the members of the congregation, private catering businesses with an exclusive right to work on the property or an off-premise caterer brought in by a member of the organization on party-by-party basis
religious groups
this type of catering has a production facility but holds events somewhere else. they transport all required food, beverages, personnel, equipment for an event to a location usually chosen by the client.
off-premise catering
one of the biggest benefit of an off-premise catering:
it requires less capital to establish
what are the necessary qualities of any off-premise catering crew?
- physical strength
- coordination
- organization
what are the levels/styles of off-premise catering?
- instituitional catering
- mobile catering
this level of off-premise catering hires a contract feeder or catering corporation to handle its food service needs
institutional catering
it makes its profit from the monthly fee that it receives for its managerial services
institutional catering
this level of off-premise catering takes food to where the market is, and there are many levels of this type of catering.
mobile catering
what is the bottom line of catering service?
make money
