Catering Management Overview

Study Notes

Catering is a business providing food and beverage services, often at a pre-arranged site (e.g., hotels, venues).

On-Premise: Catering for events held at the establishment.
Off-Premise: Catering at a remote location.
Commercial: Focused on profit from food and beverage sales.
Non-Commercial: Provides welfare services, typically at low cost (e.g., hospitals, cafeterias).
Corporate Catering: Provides food and drinks for business functions (ranging from small office gatherings to large events).
Social Catering: Catering for smaller, more intimate social events. Catering menus should consider dietary preferences, allergies, and cultural beliefs.

Earliest catered event in the US was a 1778 ball in Philadelphia.
Catering began to professionalize around 1820 in Philadelphia.
Robert Bogle is considered the originator of catering.
A second generation of Philadelphia Black caterers combined catering with restaurants by 1840.

Mobile Catering: Food service in a mobile van.
Take-Home Orders: Food delivery service.
Door-to-Door Catering: Food delivery to customers’ homes or venues.
Special Events Catering: Service for various events.
Business Catering: Food service for business meetings.
Industrial Catering: Food service for large groups (e.g., airlines, schools, hospitals).
Restaurant: An establishment serving prepared food and drinks.
Transport Catering: Food service for passengers during travel.
Airline Catering: In-flight and airport terminal food services.
Railway Catering: Service for passengers on trains.
Ship Catering: Service for people on cargo ships and cruise ships.
Surface Catering: Catering to passengers using surface transportation.
Outdoor Catering: Food and drink service away from a central location.
Club Catering: Food and beverage service for club members.

Catering Management: A process ensuring efficient operational actions to maximize returns.
Principles of Management: Activities used to achieve goals.

Principles of management are formulated based on past experiences and documented decisions.
They're flexible guidelines, not rigid rules, for consistent action in similar situations.

Division of Work: Specialization based on skill.
Hierarchy: Staff placed at different levels with defined management roles.
Authority and Responsibility: Authority exercised due to position and experience.
Orderliness: Maintaining a safe and organized workspace.
Discipline: Punctuality, adherence to rules, and obedience.
Punctuality: Being on time for work and tasks.
Courtesy: Respectful conduct in the workplace.
Adherence to Rules and Regulations: Following all established protocols.
Loyalty and Devotion: Fostering unity and commitment to the organization.
Unity of Command: A subordinate receives direction from only one superior.
Work Stability: Minimizing staff turnover for better organization.
Unity of Direction: Aligning actions towards a common goal.
Initiative: Encouraging staff to suggest plans and ideas.
Individual Goals Subordinate: Individuals prioritize organizational goals.
Unity to Establishment Goals: Promoting teamwork and effective communication within the organization.
Payment of Renumeration: Fair compensation for work.
Control: Limiting oversight to manageable teams.

Organizational Objectives: Defining the company’s goals and how catering services align with the organization.
Centralized Structure: Decision-making concentrated at a single point.
Decentralized structure: Decisions delegated to different departments/managers.

Supply chain management (SCM) oversees the flow of goods and services from origin to consumption.
SCM is important for organizations to ensure efficient operations to meet customer needs.
Key elements of SCM include planning, sourcing, making, delivering, returning, and enabling (processes and support activities).
SCM helps in:
- Reducing costs
- Improving efficiency
- Enhancing customer service
- Adapting to changing markets.