12 Questions
What are the 5 keys to Off-Premise catering?
Being ready, thinking ahead, doing site visits, being involved, diplomatic
What are the categories of catering mentioned in the text?
Institutional and Social
Which aspect is NOT listed as necessary knowledge for a catering manager?
Advanced Accounting
What distinguishes On-Premise catering from Off-Premise catering?
On-Premise involves linked production and service areas
Which type of catering involves a contract feeder handling foodservice needs for an institution?
Institutional Catering
What is a key strategy for finding success in the catering business?
Focusing on a specific niche
What can be learned from a contract feeder or institutional caterer?
Food safety management
What distinguishes high-end mobile catering from low-end mobile catering?
The clientele being served
What does Kashrut, or Jewish dietary law, prohibit?
Eating certain foods in combination with others
What is one of the steps in developing a catering business mentioned in the text?
Selecting a company structure (e.g., sole proprietorship, corporation)
What is recommended when brainstorming a catering company name and logo?
Considering the impact of the name/logo
Why is it essential to know your competition in the catering industry?
To differentiate your business
Learn about catering services where providers are bound by contracts to offer food and beverage services for a set number of guests within a limited time. Explore the differences between catering menus and restaurant menus, and the two main categories of catering services: institutional and social.
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