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CATERING AND

BANQUET
MANAGEMENT
Catering

• a multifaceted segment of the food


service industry.

• food prepared by professionals to be


served to a group of people at a
designated place for a designated time
and fee. Although catering has been
considered a “service for the wealthy,” it
is now in demand for many occasions.
Catering Management

The task of planning, organizing and


controlling.

Each activity influences the


preparation and delivery of food,
beverage and related services at a
competitive, profitable price
Three Classifications of Food
Service Industry
• Commercial Segment
• profit operations
• Independent caterer

• Non-commercial Segment
• Not-profit operations
• Business/ industry accounts, college and university catering etc.

• Military Segment
• Activities involve in association with the armed forces and diplomatic events
Two Main Types of Catering
• On-premise Catering

• Indicates that the function is held exclusively


within the caterer’s own facility (all the
functions and services)
» Hospital catering
» High school/Elementary school catering
» University/ College caterers
» Private or Non-profit caterers (churches,
organizations etc.)
Hospital Catering
School Catering
Non- Profit Catering
• Off-premise Catering

• Is accomplished exclusively by the


caterer. The caterer transports all of the
food, serving products, and personnel to
a location other than the building or
facility where the food is prepared.
On-premise and Off-premise
Combination
• Caterers may prepare their foods
within their own facility and
possibly use labor from another.
• Hotels and small restaurants may
prepare food in their production
kitchens and transport food off-
premise to another location to
serve their guest
Both on-premise and off-premise catering
have much in common. Obviously,
transportation by vehicle is a main
difference.
It complicates food safety issues
such as packing safely to keep hot
foods hot and cold foods cold, and to
avoid spillage. This is accomplished
by using:

insulated coolers,
refrigerated vehicles, and
portable warming units.
Advantages and Disadvantages

• The distinct advantage of catering a


banquet on premise is that everything
is within reach. If a customer
complains on his food, a caterer can
immediately prepare another one
• If serving an off premise location,
this may not be an alternative.
Because every job is different,
experience teaches what has
worked in similar circumstances in
the past and will almost likely work
again in the present.
• Food and supply inventories, as
well as operating costs, are much
more easily controlled, because
clients must advise the caterer in
advance as to the number of
guests that are expected.
• Off-premise caterers need buy only
the amounts necessary to serve
the event, unlike a restaurant
where there is a large variation
from day to day regarding the
number of patrons and their menu
selections.
• Off-premise catering generates additional
revenues for existing operations like
hotels, clubs, and restaurants. They can
generate even more profit by providing
other services—rental equipment, décor,
music, entertainment, and other
accessory services.
A caterer’s reputation for high-quality
food that is safely prepared can take
years to develop. Any outbreak of a
food borne illness could result in
lawsuits, death, and the closing of
the business. Safe food handling
procedures are a must; there are no
shortcuts.

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