CATERING

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any foodservice operations includes all of the menus for the range of meal services offered for private functions, including menus for receptions and themed functions.

catering menu program

a list of can-be-prepared food and beverage items available to a client.

menu

used to develop catering menus are based on the classical French menu plans for dinner, luncheon, and breakfast.

basic menu formats

not a formal part of traditional French cuisine.

Breakfast Signup and view all the answers

Many Europeans prefer a breakfast that offers fruit, cheese, and meat, while other cultures include spicy food, tofu, or nori

True (A) Signup and view all the answers

They take the coats, briefcases, umbrella, and so on from guests for safekeeping, then return them as the guests leave.

Coat Checkers Signup and view all the answers

S/He is in charge of all kitchen activities. S/He plans menus, develops and tests recipes, creates recipe manuals, orders food and sometimes beverages, trains kitchen staff, and interacts with the event planner, as well as reports to the business owner

Head or Executive Chef Signup and view all the answers

S/He is responsible for the physical condition of the kitchen. S/He supervises kitchen personnel and reports to the executive chef.

Sous chef Signup and view all the answers

They prepare food items and assemble dishes on the banquet line. They take a weekly inventory of all food items and report to the sous chef.

Prep Cooks Signup and view all the answers

They wash pots and dishes and store them

Pot Washer and Dishwashers Signup and view all the answers

S/He sources quality products from purveyors, handles the ordering, then checks the original order against the invoice to ensure the delivered goods are correct and of good quality.

Purchasing/Receiving Agent Signup and view all the answers

S/He may also function as the purchasing/receiving agent. In some catering businesses, s/he is the front-of-the-house sommelier in charge of inventorying, ordering, and serving wine and alcoholic beverages in the dining area.

Steward Signup and view all the answers

S/He makes all cakes, cookies, pies, pastries, and other dessert items, including ice cream, mousses, and flans.

Pastry Chef or Baker Signup and view all the answers

S/He makes sure that banquets run smoothly. S/He may also function as the event planner.

Banquet Manager Signup and view all the answers

They sell events.

Catering Sales Representatives: Signup and view all the answers

/He is the head waitperson in charge of service in all dining areas. S/He hires and trains wait staff and supervises the setup of the dining area.

Maître d’hôtel Signup and view all the answers

S/He is a waitperson in charge of a section of the dining room.

Captain Signup and view all the answers

They serve food and beverages to guests.

Wait staff Signup and view all the answers

They assist in setting up the dining room, serve water, and clear and clean up tables.

Buspersons Signup and view all the answers

They set up the bar area and serve beverages, including wine, beer, and cocktails

Bartenders Signup and view all the answers

It is the most appropriate and popular style of service used in formal catering.

Russian service Signup and view all the answers

It is the style of service most commonly used in catering in the United States.

American service Signup and view all the answers

It is a popular style of service for private functions and is often combined with American service

Buffet service Signup and view all the answers

It determines both the monthly forecasted catering sales volume and the anticipated annual profit

Price range Signup and view all the answers

The ability to serve guests the same menu items within a given period in a private function setting

Menu Item Selection Signup and view all the answers

It helps determine the pricing structure of the menu program.

Cuisine Signup and view all the answers

The capability of a foodservice operation to carry out the preparation and service of a menu is based on the production capacities of both equipment and labor

Food production Signup and view all the answers

This is reflected in the knowledge of current trends in dining and eating patterns.

Awareness of Customer Needs Signup and view all the answers

It is the best form of advertising for a catering business.

Word of mouth Signup and view all the answers

This is a great way to target corporate accounts and potential customers in a demographic or geographic area.

Direct mail Signup and view all the answers

essentially means showcasing a business and all it has to offer in appealing ways to attract the maximum amount of viable customers to it.

Marketing Signup and view all the answers

essentially means showcasing a business and all it has to offer in appealing ways to attract the maximum amount of viable customers to it.

Marketing Signup and view all the answers

It refers to both specific products and services

Product Signup and view all the answers

Marketing decisions in this area can be affected by seasonality, availability, volume discounts, wholesale versus retail pricing, and the pricing strategy of competitors.

Price Signup and view all the answers

Catering Menu Program

All menus for meal services offered for private functions, including receptions and themed events.