CMGT311 PRELIM REVIEWER.docx

**CMGT311/ CATERING MANAGEMENT** **CATERING** - Catering Management can be defined as the task of planning, organizing, and controlling. - Catering is the business of providing food service at a remote site or a site such as hotel, public house, or other location. **HISTORY OF CATERI...

**CMGT311/ CATERING MANAGEMENT** **CATERING** - Catering Management can be defined as the task of planning, organizing, and controlling. - Catering is the business of providing food service at a remote site or a site such as hotel, public house, or other location. **HISTORY OF CATERING** - The earliest account of a major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of british General William Howe. Catering business began to form around 1820, centering in Philadeplhia. - The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering." by 1840, a second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants. - In1930\'s, the Soviet Union,creating more simple menus,began developing state public-catering establishments as part of its collectivation policies. A rationing system was implemented during World War II, and people used to public catering. - By 1960\'s, home-made food was over taken by eating in public-catering establishments. - In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business. - Catering is provided to people having a preference for high quality food services for any types of occasions, festivals, parties, and corporate or other functions. **TYPES OF CATERING** **ON-PREMISE** - is any function-banquet, reception, or event that is held on the physical premises of the establishment or facility that is organizing or sponsoring the function. - The Function takes place in a remote location such as a client's home, a park, an art gallery, or even a parking lot. - The staff, food, and décor must be transported to that location. **OFF-PREMISE** - Off-Premise Catering is serving food at a location away from the caterer's food production facility. It often involves producing food at a central kitchen with delivery and service provided at the client' s location. **TYPES OF CATERERS** 1. **PARTY FOOD CATERERS** supply only the food for an event. They drop off cold foods and leave any last-minute preparation, plus service and cleanup to others. 2. **HOT BUFFET CATERERS** provide hot foods that are delivered from their commissaries in insulated containers. They sometimes provide serving personnel at an additional charge. 3. **FULL-SERVICE CATERERS** not only provide food, but can plan and execute an entire event. They also provide service personnel and all the necessary food-related equipment---chinaware, glassware, cutleries, tables and chairs, and they can arrange other services like décor and music. **TYPES OF CATERING ESTABLISHMENT** - **RESTAURANT** A restaurant is an establishment that serves the customers with prepared food and beverages to order, to be consumed in the premises. Restaurants soemetimes feature a larger complex, typically a hotel, where the dining amenities are provided for the convenience amenities for the residents and for the hotel tom maximize their potential revenue. - **TRANSPORT CATERING** The provision of food and beverages to the passengers, before, during and after a journey on trains, aircraft, ships and private vehicles is termed as transport catering. These services utilized by the general public who are in the vicinity of transport catering unit which operate on long distance route. - **AIRLINE CATERING** refers to catering to passenger's en-route is normally contracted out to a flight catering unit of a reputed hotel or a catering contractor or operated by the airline itself as an independent identity - **RAILWAY CATERING** On-board meal services provided on long distance trains both during the journey as well as during the halts at different railway stations. - **SHIP CATERING** Refers to the catering to cargo crew and passenger ship passengers, ships have kitchen and restaurants on board and quality service offered depends on the class of the ship and the price passengers are willing to pay. - **SURFACE CATERING** Catering to passengers by travelling by surface transport such as buses and private vehicles. These eating establishments are normally located around a bus terminals or highways and may be either government run restaurants, or privately owned establishments. - **OUTDOOR CATERING** This catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples choice. Outdoor catering icludes catering for functions as such as weddings, parties and conventions. - **RETAIL STORE CATERING** Some retails stores, provide catering as an additional facility. It is inconvenient and time consuming for customers to take a break from shopping. This type of catering evolves when large departamental stores wishes to provide food and beverage to their customers as part of retailing concept. - **CLUB CATERING** Club catering refers to provision of food and beverages to a restricted member clientele. The service and food in these clubs are usually situated in large cities that have an affluent urban population. They offer entertainment with good food and expensive drinks. - **WELFARE CATERING** The provision of food and beverages to people to fulfil a social obligation, determined by a recognized authority. It includes catering in hospitals, schools, colleges, and the armed forces and prisons. - **INDUSTRIAL CATERING** The provision of food and beverages to 'people at work' industries and factories at highly subdivized rates. it is based of the assumption that better fed employees at concessional rates. - **LEISURE-LINKED CATERING** Refers to the provision of food and beverages to people engaged in 'rest and recreation' activities. This includes sale of food and beverages through different stalls ang kiosk at exhibitions, theme parks, galleries, and theatres. **CONVERSION TABLE** ---------------------- -------- 1 tsp 5g 1 tbsp 15g 1 oz 28g 1 fl. Oz 30ml 1 cup (dry) 240g 1 cup (liq) 250ml 1 kl 1000g 1 L 1000ml 1 lbs 454g