This document outlines the basics of catering management including:
1) The types of catering events and segments of the foodservice industry.
2) The organizational chart and roles of basic banquet and catering service personnel such as the catering manager, coordinator, service supervisor, captain waiter, and kitchen staff.
3) The types of on-premise and off-premise catering as well as kitchen equipment and facilities needed to support catering operations.
This document outlines the basics of catering management including:
1) The types of catering events and segments of the foodservice industry.
2) The organizational chart and roles of basic banquet and catering service personnel such as the catering manager, coordinator, service supervisor, captain waiter, and kitchen staff.
3) The types of on-premise and off-premise catering as well as kitchen equipment and facilities needed to support catering operations.
This document outlines the basics of catering management including:
1) The types of catering events and segments of the foodservice industry.
2) The organizational chart and roles of basic banquet and catering service personnel such as the catering manager, coordinator, service supervisor, captain waiter, and kitchen staff.
3) The types of on-premise and off-premise catering as well as kitchen equipment and facilities needed to support catering operations.
Banquet other than the building or facility Organizational Chart of Basic
where the food is prepared. Banquet and Catering Service
Catering Management Personnel - Planning Types of Catering Event - Organizing - Social Event - Leading - Corporate Event - Directing - Controlling Catering Activities Types of On-Premise Catering - Hospital Catering Three (3) Segments of - High School / Elementary School Foodservice Industry Catering 1. Commercial Segment – (or for - University / College Caterers profit operations) includes the independent caterer, the restaurant On-Premise and Off-Premise caterer, and the home-based caterer. Combination a. Private Parties – cater bridal 2. Noncommercial Segment – (or showers, a small retirement dinner, or not for profit operations) consists of a small awards dinner for a special The Basic Banquet and Catering not money-making catering activities. occasion. The caterer might provide a Service Personnel mini menu such as d’oeuvres and a. Catering Manager – exercises 3. Military Segment – encompasses sandwiches. overall responsibility for planning and all catering activities involved in administration including establishment association with the armed forces and / b. Conventions and Weddings – policies and standards for the catering or diplomatic / political events. are two of the most profitable catering business. Paradigm on Three (3) Food because of all extra purchases that can be incorporated into a single event. b. Catering Coordinator or Service Industry Banquet Coordinator – designs the 1. Commercial Segment c. One-Stop Shop Catering – many banquet packages as well as handles - Independent Caterers caterers evolve into a full service or marketing and booking of functions. - Hotel / Motel Caterers one-stop shop for the client. It will He attends to the preparation and - Home-Based Caterers work with rental companies to provide signing of banquet contracts and - Restaurants / Catering Firms tables, chairs and tents. Additional monitors execution of items set in such - Private Clubs services based upon the needs of the contracts. clients for a memorable occasion. 2. Noncommercial Segment c. Catering Service Supervisor or - Business / Industry Accounts d. Mobile Catering – employs Headwaiter - College and University Catering trucks that are equipped with a body - plans, organizes, directs and controls - Health Care Facilities that has built-in facilities such as gas- the set-up and service for all catering - Recreational Food Service fired coffee urns/ pots. Trucks are functions. - School Catering dispatched to a variety of sites and - he formulates policies and guidelines. - Social Organizations locations. - he checks and monitors the - Transportation Food Service Catering preparations and actual services. e. Seasonal Niche – off-premise - he conducts orientation and training 3. Military Segment catering opportunities will also enable - Military Functions of staff. many restaurants and hotels to develop - Diplomatic Function a seasonal niche. These events may d. Captain Waiter involve food that are prepared at a - oversees the banquet set-up and Two Types Of Catering Services restaurants or hotel and served off- service staffs every function. 1. On-premise Catering – indicates premise. - he supervises the service staff and that the required functions and services bus persons in their stations. are held exclusively within the f. Summer Outdoor Events – a - he ensures that the bus persons and caterer’s own facility. caterer must be prepared in advance service staffs clear the dirty dishes for the unexpected. when needed. 2. Off-premise Catering – the caterer transports all the food, serving - he attends to the customer’s needs products, and personnel to a location problems, and complaints. e. Wine Steward – the expertise on - one of the biggest roles in catering - bratt pan wines and good interpersonal skills management. since his job is to suggest, sell and Types of Steaming Oven serve wine to the guests. l. Supervisor / Head Cook / a. Atmospheric Steamer – Senior Chef considered pressure less, makes use of f. Waiter - supervises kitchen operations boiling water which is found at the - responsible for set-ups and service included in the menu for every bottom at the steaming compartment for catering and banquets operations. function. and a vent. - he sets up the dining area as per - he / she coordinates with the catering client’s requirements. owner regarding the dishes, recipes, b. Pressure Steamer – constructed - he serves food and beverages purchasing of needed materials, with a pressure safety valve which according to standards and clears receiving and proper storage only allows steam to escape on tables and keeping it free from soiled ingredients. reaching a certain pressure. items. - takes charge of maintaining high - his duties also include attending to c. High Compression Steamer – standards of sanitation and safety in the requests and inquiries of guests. similar to pressure steamer but the kitchen. - he makes beginning and ending functions at a higher temperature thus inventories and accounts for losses and m. Assistant Cook or Kitchen cooking more quickly than others. breakages. Helper d. Pressureless Convection - assists in the preparation of the food g. Busperson or Dining Room Steamer – has a convection fan in a in the kitchen and helps in maintaining Attendant vacuum compartment and cooks at low cleanliness and orderliness in the - assists the service staff. He requires a temperature. kitchen. high level of efficiency and organization; he should be well- Off-Premise Catering Catering Facilities trained. He performs other related - is serving food at a location away - Kitchen Equipment – must not from the caterer’s food production duties assigned by his superior. only familiarize with the different facility. kitchen equipment. Also be - Three Categories Off-premise h. Service Persons knowledgeable about their functions - their requires them to provide service caterer: party food caterers, hot buffet to ensure its efficiency and accuracy. caterers, full-service caterers for the guests. They are considered to be the eyes and ears of the dining area - off-premise catering can mean Categories of Kitchen Equipment manager. serving thousands of food to a group - the duties include preparing the 1. Large Equipment people. station and checking for cleanliness, a. Stoves – usually operated by gas, greeting customers, suggesting menu, Advantages of Off-Premise electricity, solid fuel or oil. taking orders, clearing dirty dishes, Catering anticipating customer’s needs, b. Convection Oven – produces - advance deposits preparing and collecting bill. more even results due to the circulating - limited start-up capital current of hot air. There is always a - limited inventories i. Secretary cool area which the food can sink - controllable cost - handles paper works, office records without burning. - additional revenues and pertinent reports. She may - business by contract entertain client’s inquiries, handle 2. Mechanical Equipment – help - direct payment bookings, make client calls and may save time and effort on the part of the - advance forecasting prepare banquet proposals, event caterer without sacrificing the quality - free word-of mouth advertising orders and contacts. of food. - selectivity
j. Property Custodian Different Kinds of Mechanical Disadvantages of Off-Premise
- responsible for the proper Equipment Catering safekeeping and issuance of supplies - food slicer or chopper - owners and staff undergo periods of and equipment. He maintains and - microwave oven high stress during very busy periods. controls operating equipment used for - food mixer - seasonality of the business. the function. - dishwashing machine - steamers k. Kitchen Personnel - deep-fat fryers