Notes in Catering Management.docx

Catering - The process or business of preparing food and providing food services for clients at remote locations, such as hotels, restaurants, offices, concerts, and events - Service rendered for different functions by a caterer to the client which includes preparation and service...

Catering - The process or business of preparing food and providing food services for clients at remote locations, such as hotels, restaurants, offices, concerts, and events - Service rendered for different functions by a caterer to the client which includes preparation and service of food for a fee in a specified venue and time of function. It is made by an arrangement between the client and the caterer - Done by pre- arrange contract-food and drink provided at a certain cost to a specific number of people. The menu at a catered event usually the food limited than a restaurant menu is chosen in advance by the client. - Catering comes from the word 'cater' which means to serve. - Catering is the most diverse and expensive sector of food industry and it is closely connected to hotel and tourism industry - Catering involves providing food and has evolved into art form by creating experiences that will engage all senses - Catering is one of the fastest growing segments of food service as its growth driven by changing demographics and lifestyle of clients - Prime opportunities for catering are gathering and celebratory events such as birthdays, weddings, christening, etc. History of Catering Industry 4^th^ Millennium BC - China -- large production of food largely centered on serving royals and noble family. In large production in China it is important to have menu planning, sourcing ingredients, resource allocation, coordination to kitchen staff, and knowing scale and logistics - Egypt -- slaves are the one preparing food for the nobility - Greece -- public dining started in hostels and inns offering free services and continued with the Roman Empires where services were intended for soldiers, but were eventually opened for travelers. Middle ages, Europe - Monasteries accommodating Christians pilgrims offerings breads and beer along popular routes. 1778 -- 1880s - United States of America -- catering concepts started when Caesar Cranshell catered a ball in Philadelphia 1778 - A ball in Philadelphia, catered by Caesar Cranshell was the first major catering event in the United States. 1820 - Beginning of catering business - Profitable business; founded by African-American 1840 - Robert Bogle -- originator of catering 1930 - Around this time catering businesses started to simplify their menus in order to ration their food supply during World War II. During the time of the war, catering was a great way for people to stay in business. 1960 - Home cooked meals were no longer the norm for most people. They had become so used to eating in public catering facilities in order to preserve and ration the food supply during the war. 1970s -- 2000s - By the 2000s, catering really started to become popular especially with more women starting to enter the workforce. Housewives used to try to do their own catering out of their homes however it was not sustainable due to their limited kitchens and space. They would bring their food to parties/events and help serve the food. As they started to legitimize their business practices and embrace new styles of cooking, the catering industry became held in the higher regard right next many to 5-star restaurants. 2006 -- Present - To enhance their brands, many restaurants and organizations have added catering divisions to their business models. Today, top catering companies provide much more than just food service for events. - Event planning, decoration, additional amenities, technological advancement Main Categories of Catering These are based on types of clients and events 1. Institutional -- not for profit; caters a large number of people; served food and beverage at schools, hospitals, and other institutions 2. Social -- profit driven; focuses on private and social event with occasional need for catering event Types of Catering Services Based on where the food and beverage is prepared 1. On-premise Catering \- all food and drinks are prepared at the venue \- usually happens on the venue with in-house kitchen like hotels and banquet Advantages: - Consistently work in the same area and move directly from the kitchen to the event space or function rooms - Easily make last-minute adjustments or corrections if needed. 2. Off-premise Catering \- transports all food, serving items, and staff to a location separate from where the food is prepared, allowing flexibility in catering at various venues \- must have access to the necessary equipment to prepare and serve food on-site, ensuring quality and efficiency \- caterers bring their own refrigerated trucks and equipment to maintain food temperatures, ensuring food safety and quality \- requires a less capital overhead, making it a cost-effective option for catering business \- a less visible location is acceptable, as the primary focus is on the service provided at the client's venue -requires physical strength due to the transportation and setup of equipment and food, emphasizing the need for a capable workforce \- type of catering which involve preparing of food and beverage on locations based to client's liking \- the food and beverage is prepared in caterer's kitchen and transported to venue \- example: wedding reception Disadvantages: - Time commitment - Equipment rentals - Less controls - Food must be serve at the right temperature. - Salads must be ice cold & soups should be served at a minimum 140f and should not be luked-warm. - Transportation must be provided for the staff to get to the site. - Some off-premise events are large that a caterer will have to rent buses to get the wait-staff to the location so they all arrive dressed properly at the same time. Three Categories of Off-premise Catering 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 -- Full-service caterers not only provide food, but frequently cook it to order onsite. They also provide service personnel at the event, plus all the necessary food-related equipment--- china, glassware, flatware, cutleries, tables and chairs, tents, and so forth. They can arrange for other services, like décor and music, as well. In short, a full-service caterer can plan and execute an entire event, not just the food for it. Combinations of On-Premise and Off-Premise - Caterers may prepare their food within their own facility and possibly use labor from another. - Hotel and small restaurants may prepare food in their production kitchens and transport food off-premise to another location to serve their guest. Classification of Catering - same with main categories 1. Social Catering - weddings, bar & mitzvahs, high school reunions, birthday parties & charity events 2. Business or Corporate Catering - Association Conventions - Meetings - Civic Meetings - Corporate Sales & Stockholder Meetings - Recognition Banquets - Product Launches - Educational Training Sessions - Seller-Buyers Meets - Service Awards Banquet - Entertainment in Hospitality Suites Types of Catering Services for Specific Event 1. Mobile catering or mobile catering services -- refers to catering that uses a mobile van in order to render services to specific locations; requires low set up cost Types of Vehicles under Mobile Catering 1. Street Cart or Food Cart - a motorless trailer that often uses a hand, bicycle or automobile that can be seen on public sidewalks and parks. Carts have an onboard heating device or a refrigerator for keeping the food ready for consumption. Beverages and foods include -- tacos, hotdogs, and sausages, Mexican food such as burritos, frozen treats like ice cream, doughnuts, sandwiches, bagels and Halal food such as chicken or lamb over rice. 2. Food Truck -- refers to the truck carries stocks of prepared foods that enable the vendor to sell a large volume. Examples are the ice cream vans. 3. Mobile Kitchen -- a large modified van with built-in cooking equipment such as the grill and deep fryer. The vendor can prepare food inside the van. Example is the fish and chips vans in UK & taco trucks in the United States. Branches of Mobile Catering 1. Airline Catering 2. Cruise/Ship Catering 3. Railway Catering 4. Automobile Catering 2. Take home orders -- involves delivery of the food to the customer. This catering may also provide party platters for any food choice combinations. \- clients will be given an option on how big they will order 3. Business catering or business catering services -- deals with the offering of food menus for business meetings, training sessions and other business functions \- has high demand and consistent catering services, popular dishes are prepared 4. Door to door or door to door catering services -- supply outstanding combinations of food according to the menu choices along with personal services. \- may have an option of drop off service 5. Special events catering -- includes all the services required for the Special events. Caterer will take care of the food presentation that highlights a spectacular food menu. \- considered as full-service catering 6. Industrial catering or industrial catering service -- generally involves serving food to larger group of people such as in airlines, schools, hospitals and other institutions. Types of Catering Establishments 1. Restaurants - is an establishment that serves the customers with prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often open to non-residents also. 2. Transport Catering - provides food & beverage to passengers before, during & after a journey on trains, aircraft, ships, buses or private vehicles. Under the transport catering are: - Airline Catering - catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route is normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity. - Railway Catering - Catering to railway passengers both during the journey as well as during halts at different railway stations. Travelling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less tedious. On-board meal services are also provided on long distance trains. - Cruise Catering - catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to specialty dining restaurants. - Surface Catering - catering to passengers traveling by surface transport such as buses and private vehicles. These establishments are normally located around a bus terminus or on highways. They may be either government run restaurants, or privately owned establishments. Of late there has been a growing popularity of Punjabi style eateries called dhabas on the highways. 3. Outdoor Catering -- includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples' choice. Hotels, restaurants and catering contractors meet this growing demand. The type of food and set up depends entirely on the price agreed upon. Outdoor catering includes catering for functions such as marriages, parties and conventions. 4. Retail Store Catering - some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility. This type of catering evolved when large departmental stores wished to provide food and beverages to their customers as a part of their retailing concept. It is inconvenient and time consuming for customers to take a break from shopping, to have some refreshments at a different location. Thus arouse the need for some sort of a dining facility in the retail store itself. This style of catering is becoming more popular and varied nowadays. 5. Club Catering -- refers to the provision of food and beverages to a restricted member clientele. Some examples of clubs for people with similar interests are turf clubs, golf clubs, cricket clubs etc. The service and food in these clubs tend to be of a fairly good standard and are economically priced. Night clubs are usually situated in large cities that have an affluent urban population, and offer entertainment with good food and expensive drinks. 6. Welfare Catering - The provision of food and beverages to people to fulfil a social obligation, determined by a recognized authority. This grew out of the welfare state concept, prevalent in western countries. It includes catering in hospitals, schools, colleges, the armed forces and prisons. 7. Industrial Catering - provision of food and beverages to 'people at work,' in industries and factories at highly subsidized rates. It is based on the assumption that better fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price. 8. Leisure-linked Catering - provision of food and beverages to people engaged in 'rest and recreation' activities. This includes sale of food and beverages through different stalls and kiosks at exhibitions, theme parks, galleries and theatres. The increase in the availability of leisure time and a large disposable income for leisure activities has made it a very profitable form of catering. Main Responsibilities and Duties of a Caterer 1. Menu Planning and Development \- plan menu offerings, menu development (meal plans, dishes, standardized recipes, portion sizes) \- think of the client's theme and style, and planning the sequence of serving dishes \- Caterers work closely with clients to design menus that suit the event's theme, dietary preferences, and budget. They often develop new dishes or adapt recipes based on specific needs or requests. 2. Food Preparation and Cooking -- caterers must know how to source ingredients, the process of cooking, and the skills in various cooking techniques \- requires special preparations to transport meals without losing quality \- This involves preparing ingredients, cooking meals, and ensuring food is ready on time for the event. They also need to manage portion sizes, presentation, and flavor consistency. 3. Event Set-up and Service \- ensuring and securing of the venue so that the food and beverage and equipment will be placed before the guest arrives \- Caterers are responsible for setting up food stations, buffets, or plated meals, ensuring the presentation is visually appealing. They also manage serving staff and ensure smooth food distribution during the event. 4. Coordination with Clients and Vendors \- have a proper agreement, work closely, and communicate effectively with clients, teams, and vendors (suppliers) \- main goal is the improve trust between clients and caterer \- Good communication is key for a caterer, as they must coordinate with event planners, suppliers, and other vendors to ensure everything aligns with the event's needs and timelines. 5. Adherence to Food Safety and Sanitation Standards \- making sure to adhere on standards to avoid foodborne illnesses \- proper handling, storage, preparation of food \- caterer must knowledgeable and staff in food regulatory restrictions \- must maintain high sanitation standards to avoid contamination and to ensure that clean working environment \- need to follow hygiene practices (handwashing, appropriate attire) \- Caterers must strictly follow local food safety regulations, including safe handling, storage, and transportation of food. Cleanliness and hygiene must be maintained throughout the process to prevent contamination. 6. Budgeting and Cost Management \- involves planning and allocating budget \- include how to estimate cost in labor, ingredients, equipment, and other expenses \- when pricing, make sure that it will provide profit margin \- monitor the cost throughout the event planning \- negotiating with suppliers \- find ways to reduce waste \- A caterer needs to manage costs effectively, staying within the client's budget while ensuring quality. This includes managing food costs, equipment rentals, and labor. 7. Team Management and Training \- make sure on how to manage and monitor the team and service staff in the kitchen \- involves assigning roles and responsibilities, scheduling, and monitoring performance \- to ensure that everybody is working effectively while maintaining high standard of service \- provide training to employees to be knowledgeable in standard practices \- training improves staff skills, boost morale, and consistency \- Catering usually involves teamwork. Caterers must train and supervise their staff to ensure everyone understands their roles, adheres to standards, and provides excellent service. - Time management and organizational skills - Customer service and communication abilities - Knowledge of food safety and hygiene - Ability to work under pressure and adapt to changing circumstances - Business acumen, including budgeting and pricing strategies - Physical stamina and strength Emerging Trends and Career Opportunities in Catering - Increased demand for plant-based and sustainable menus - Growth of mobile and pop-up catering services - Incorporation of technology in catering (online bookings, digital - menus) - Focus on personalized and experiential dining experiences - Opportunities in specialized diets (gluten-free, vegan, keto) - Expansion of catering into non-traditional markets (remote - locations, hybrid events) Catering Industry Trends 1. Experimental Catering -- clients can immerse themselves in the experience of an interactive catering station. Examples: pasta station and pizza station 2. Healthy Options -- the move towards more healthy, wholesome food will continue and healthy items will bring color and vibrancy to both corporate and celebratory events. To run with the healthy food trend, think poke bowls, smoothie bowls, edible flowers, fermented foods and plant-based soups. 3. Neo-Nordic Cuisine - nordic influences are now inextricably woven into the restaurant, café and catering culture. Neo-Nordic is all about purity, season, ethics, health, sustainability and quality. It also should be served in beautiful ceramics. 4. Instagrammable Items -- include Instagram-worthy elements in catering menus 5. Root to Stem Eating -- making use of the entire fruit or vegetable. Think about the ingredients you normally toss away and get creative with recipes. \- new food trend encourages eating every single part of veggies \- root to stem is posed to becomes a rage in 2018 6. Chaga Mushrooms -- this recently discovered superfood (that's actually been around for years) is known for its incredible immune system benefits and for retaining balance. Most importantly, they taste amazing, making them an exciting addition to lots of trendy eateries. 7. Grazing Tables -- grazing tables that allow guests to mingle over rustic bread, local cheeses and a variety of delicious meats and dips will be popular. The more diverse and colorful, the greater impact your grazing table will have. 8. Food Walls and Drinks -- the concept takes a classic comfort food and presents it in an unfamiliar way (in a wall). It's novel and unexpected, fun and interactive. 9. Native Ingredients or Local Sourcing -- incorporate local and native plants, herbs, and spices 10. Vegetable-based Cocktails -- In the Kimpton Hotels & Restaurants Fourth Annual Culinary and Cocktails Trends Forecast, 91 percent of bartenders said they plan on using vegetables in their cocktails. 11. Tacos --are a light and crispy snack that everybody loves. Versatile, easy to serve, and appealing to all, tacos will continue to be a popular snack station. 12. Korean Food 13. Brunch 14. Tapas and Small Plates Restaurant Industry Trends 1. Restaurant menu trends - Health-conscious movement continues - Ethnic preferences change again - Small menus dominate - QR Code Usage Takes Off 2. Pop-up Restaurants or Temporary Restaurant - a provisional event designed to showcase your culinary talents at a temporary location. 3. Ghost Kitchen or Dark Kitchen or Commercial Kitchen -- a restaurant that only operates out of a kitchen with no dining space 4. Strengthen Online Presence 5. Green Kitchens and Environmental Concerns - reduces waste that negatively impacts the environment by optimizing resources and imitating the cycles of nature. 6. The Rise of Vegan Cuisine 7. Non-Alcoholic Cocktails 8. Self-Serve and Grab-and-Go Catering Management -- a process or act of involving activities in business of providing food & drinks to people through utilization of manpower in which there is profit in return. Aspects of Catering Management - Meeting customer expectations; - Maintaining food & hygiene standards and; - Meeting financial targets Management -- a process of involving activities through which action is initiated and resources used for achievement of a present goal. Principle of Management -- a fundamental statement or truth providing a guide to thought and action (George R. Terry) Henri Fayol - is the Father of Modern Management Theory - gave a new perception of the concept of management - in his 14 principles of management, he does not tell what managers should do rather it gives them idea what is expected (not descriptive) 14 Principles of Management by Henri Fayol 1. Division of Work \- involves dividing the tasks within any organization into different teams specialized in those tasks. \- to produce more and better work for the same effort \- segregating work in the workforce amongst the workers will enhance the quality of the product. \- division of work improves the productivity, efficiency, accuracy and speed of the workers. 2. Authority and Responsibility \- authority and responsibility go hand in hand; authority without responsibility leads to irresponsible behavior, while responsibility without authority will make a person ineffective \- Fayol defines authority as "the right to give orders and obedience," where the worker must be responsible for complying with the order \- Authority facilitates the management to work efficiently, and responsibility makes them responsible for the work done under their guidance or leadership. 3. Discipline \- refers to obedience to the rules and regulations of the organization \- it is the core value for any project or any management 4. Unity of Command \- each subordinate should receive orders & be accountable to only the superior \- means that every worker will always receive orders from a single boss or superior to avoid duality of information, that is, receiving two contradictory orders and not knowing which one to obey \- will help ensure no conflicts of authority 5. Unity of Direction \- all the activities should be carried under the direction of one head, and there should be effective coordination in all the activities \- all the people working in a company should have one goal and motive 6. Subordination of Individual Interest to General Interest \- the interest of the organization as a whole must prevail over the interest of the individual \- indicates that a company should work unitedly towards the interest of a company rather than personal interest \- be subordinate to the purposes of an organization 7. Remuneration of Employees \- fair remuneration should be determined based on government rules related to wages, financial position of the organization, nature of work, and cost of living \- plays an important role in motivating the workers of a company; can be monetary or non-monetary \- ideally, it should be according to an individual's efforts they have put forth 8. Centralization and Decentralization \- distribution at all levels of management \- is the concentration of power and decision-making \- centralization: decision-making power is conducted by a single, leader or leadership team (top management) \- decentralization: decision-making power is distributed across multiple individuals or teams. 9. Scalar Chain \- gang plank allows direct communication between two employees of the same level \- hierarchy is the order in the command lines from the highest levels \- hierarchy steps should be from the top to the lowest \- this is necessary so that every employee knows their immediate senior also they should be able to contact any, if needed 10. Order \- there should be an orderly placement of resources (manpower, money, materials, etc.) in the right place at the right time \- a company should maintain a well-defined work order to have a favorable work culture. 11. Equity \- ensures coordinated relations between superiors and subordinates \- necessity to treat the employees in a friendly manner, without any preferences, and fairly 12. Stability of Personnel \- employees should be kept in their position for a reasonable time to show result \- stability creates a sense of belonging, & workers are encouraged to improve their quality of work \- it is essential to ensure that employees remain stable in their positions with the company for a long time and avoid staff turnover as much as possible 13. Initiative \- employees at all levels should be encouraged to take initiative in work \- motivates employees to work better and to take more interest in the organization \- is linked to people's ability to propose, develop, or devise projects that improve current situations and the chances of meeting business goals with lesser costs and time 14. Esprit de Corps \- every management should take reasonable steps to develop a sense of belongingness & a feeling of team spirit amongst employees \- French term that means "Team Spirit" \- it is the responsibility of the management to motivate their employees and be supportive of each other regularly Kinds of Caterer 1. Culinary Driven Caterer -- experienced chef who begins a catering business 2. Sales Driven Caterer - business minded caterer; offers average quality food, simpler menus Catering Duties and Responsibilities - Preparing & storing food safety before and during events - Setting up all tables & food service areas with chairs, linens & dishes - Serving food to guests at events - Cleaning up & tearing down the dining area by removing all tableware, linens, garbage and furniture - Creating menus according to a client's preferences & dietary needs - Visiting sites before events to assess the kitchen facilities & make necessary plans - Ordering any necessary supplies for events - Settling on prices & creating contracts for clients