Podcast
Questions and Answers
In this type, all the required functions and services that the caterers engage in are done exclusively at their own facility. An on-premise catering operation is made up of a food
production area (kitchen) and a connected area where people dine.
In this type, all the required functions and services that the caterers engage in are done exclusively at their own facility. An on-premise catering operation is made up of a food production area (kitchen) and a connected area where people dine.
On-premise catering
this type, the caterer has a production facility but holds events somewhere
else. The function is done away from the caterer’s facility based on the client’s demand or request
this type, the caterer has a production facility but holds events somewhere else. The function is done away from the caterer’s facility based on the client’s demand or request
Off-premise catering
The caterer supply only the food for an event
The caterer supply only the food for an event
Party Food Catering
The caterer provides hot food items in insulated containers
The caterer provides hot food items in insulated containers
The caterer does not only provide food but also, frequently, cooks it
on-site. It also provides the serving personnel and the necessary equipment from dinnerware to tables and chairs.
The caterer does not only provide food but also, frequently, cooks it on-site. It also provides the serving personnel and the necessary equipment from dinnerware to tables and chairs.
This includes catering for military functions, as well as diplomatic functions
This includes catering for military functions, as well as diplomatic functions
This includes independent caterers, hotel caterers, private clubs, restaurants, and catering companies or firms.
This includes independent caterers, hotel caterers, private clubs, restaurants, and catering companies or firms.
This segment comprises business and/or industry accounts, school
catering, health care
This segment comprises business and/or industry accounts, school catering, health care
costs that can be completely attributed to the production of specific goods or services (e.g., food ingredients and beverages)
costs that can be completely attributed to the production of specific goods or services (e.g., food ingredients and beverages)
costs that are needed to be paid in order to make the business running, such as gas
costs that are needed to be paid in order to make the business running, such as gas
best form of advertising for a catering business.
best form of advertising for a catering business.
another great way for a caterer to market its name.
another great way for a caterer to market its name.
great way to target corporate accounts and potential customers in a demographic or geographic area.
great way to target corporate accounts and potential customers in a demographic or geographic area.
affordable opportunities for caterers to promote their businesses.
affordable opportunities for caterers to promote their businesses.
most commonly used business marketing tool. For a relatively low investment
most commonly used business marketing tool. For a relatively low investment
very effective for catering businesses.
very effective for catering businesses.
provide a lot of viable advertising
opportunities for caterers.
provide a lot of viable advertising opportunities for caterers.
The disadvantage of this type of advertising is that potential customers are likely to call several caterers and compare their prices and services
The disadvantage of this type of advertising is that potential customers are likely to call several caterers and compare their prices and services
will bring in new business and give the catering business a presence in the
marketplace.
will bring in new business and give the catering business a presence in the marketplace.
make a statement about the quality of a business.
make a statement about the quality of a business.
serve as a primary marketing tool.
serve as a primary marketing tool.
essentially means showcasing a business and all it has to offer in appealing ways to attract the
maximum amount of viable customers to it.
essentially means showcasing a business and all it has to offer in appealing ways to attract the maximum amount of viable customers to it.
It refers to both specific products and services.
It refers to both specific products and services.
Can be affected by seasonality, availability, volume discounts,
wholesale versus retail pricing, and the pricing strategy of competitors.
Can be affected by seasonality, availability, volume discounts, wholesale versus retail pricing, and the pricing strategy of competitors.
Distribution involves how products or services get to the right place, that is, to the customer. Marketing decisions about distribution can be affected by transportation
Distribution involves how products or services get to the right place, that is, to the customer. Marketing decisions about distribution can be affected by transportation
communication of information about the business to customers with a
positive result. Decisions in this area are affected by the marketing budget
communication of information about the business to customers with a positive result. Decisions in this area are affected by the marketing budget
They take the coats, briefcases, umbrella, and so on from guests
They take the coats, briefcases, umbrella, and so on from guests
charge of all kitchen activities. S/He plans menus
charge of all kitchen activities. S/He plans menus
responsible for the physical condition of the kitchen.
responsible for the physical condition of the kitchen.
They prepare food items and assemble dishes on the banquet line. They take a weekly inventory of all food items
They prepare food items and assemble dishes on the banquet line. They take a weekly inventory of all food items
They wash pots and dishes
They wash pots and dishes
He sources quality products from purveyors
He sources quality products from purveyors
S/He may also function as the purchasing/receiving agent.
S/He may also function as the purchasing/receiving agent.
S/He makes all cakes, cookies, pies, pastries
S/He makes all cakes, cookies, pies, pastries
They sell and plan events
They sell and plan events
S/He makes sure that banquets run smoothly
S/He makes sure that banquets run smoothly
They sell events.
They sell events.
He is the head waitperson in charge of service in all dining areas
He is the head waitperson in charge of service in all dining areas
a waitperson in charge of a section of the dining room.
a waitperson in charge of a section of the dining room.
They serve food and beverages to guest
They serve food and beverages to guest
They assist in setting up the dining room
They assist in setting up the dining room
a list of can-be-prepared food and beverage items available to a client
a list of can-be-prepared food and beverage items available to a client
used to develop catering menus are based on the classical French
used to develop catering menus are based on the classical French
offers eight (8) courses (appetizer, soup, fish entrée, sorbet, poultry or beef entrée and vegetable or starch [sides], salad, dessert, and cheese).
offers eight (8) courses (appetizer, soup, fish entrée, sorbet, poultry or beef entrée and vegetable or starch [sides], salad, dessert, and cheese).
Is governed by the type of function at which it is served. Business
luncheons need to be brief to accommodate either
Is governed by the type of function at which it is served. Business luncheons need to be brief to accommodate either
not a formal part of traditional French cuisine.
not a formal part of traditional French cuisine.
determines both the monthly forecasted catering sales volume and the anticipated annual
profit.
determines both the monthly forecasted catering sales volume and the anticipated annual profit.
The ability to serve guests the same menu items within a given period in a private function setting
The ability to serve guests the same menu items within a given period in a private function setting
It helps determine the pricing structure of the menu program.
It helps determine the pricing structure of the menu program.
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
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
This is reflected in the knowledge of current trends in dining and eating
patterns.
This is reflected in the knowledge of current trends in dining and eating patterns.
Flashcards
On-premise catering
On-premise catering
All catering functions and services happen exclusively at the caterer's facility, including a food production area and dining area.
Off-premise catering
Off-premise catering
Caterer has a production facility but holds events offsite based on the client's demand or request.
Party Food Catering
Party Food Catering
The caterer only provides the food for an event.
Hot Buffet Catering
Hot Buffet Catering
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Full-Service Catering
Full-Service Catering
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Military Segment
Military Segment
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Commercial segment
Commercial segment
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Non-Commercial Segment
Non-Commercial Segment
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Direct costs
Direct costs
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Indirect costs
Indirect costs
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Word of mouth
Word of mouth
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Bridal
Bridal
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Direct mail
Direct mail
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Social media
Social media
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Websites
Websites
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Radio
Radio
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Trade and Lifestyle
Trade and Lifestyle
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Yellow pages or phone book ads
Yellow pages or phone book ads
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Advertising in print
Advertising in print
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Brochures and Business cards
Brochures and Business cards
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Signage
Signage
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Marketing
Marketing
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Product
Product
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Price
Price
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Place
Place
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Promotion
Promotion
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Coat checker
Coat checker
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Executive Chef
Executive Chef
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Sous chef
Sous chef
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Event-Planning Personnel
Event-Planning Personnel
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