Lesson 1: Introduction to Catering

Management

A. Definition of Catering.
B. Main Categories of Catering.
C. Who Uses Catering services?
D. Qualities of a successful Caterer
E. Catering Identity
F. Careers in the Catering and Food Service
Industry.

I. OUTCOMES OF LEARNING

1. Discuss the definition of Catering.

2. Understand the main categories of catering.
3. Know who uses catering services
4. Learn the qualities of successful caterer
5. Understand the catering Identity.
6. Know the careers in the catering and food service industry.
7. Understand the need for developing knowledge and different skills to become food
service professionals.

PRE- ASSESSMENT

Read the questions carefully and choose the letter of the correct answer. Please encircle the letter of
your choice.

1. Is 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.
A. Catering C. Party Platter
B. Caterer D. Institutional Catering
2. Automobile dealers often want finger foods for potential customers coming to their showroom
during a special promotion.
A. Catering C. Party Platter
B. Caterer D. Institutional Catering
3. The institution usually contracts with a catering company to have this service provided.
A. Social C. Party Platter
B. Institutional D. Institutional Catering
4. The menu at a catered event usually the food limited than a restaurant menu is chosen in
advance by the client.
 A. Catering C. Party Platter
B. Caterer D. Institutional Catering
5. They are the person who responsible in assisting customers client during dining.
A. Client C. Banquet Manager
B. Caterer D. Host
6. This is a personality of an aspiring caterer that is pre requisite because without it, the long hours and
hard work will seem tiring rather than exciting and rewarding.
A. Attentive to detail C. Organized
B. Passion for entertaining D. Ability to serve
7. This is required whenever people gathered together for several hours.
A. Catering Services C. Entertainment
B. Food and Beverage D. Venue
8. They are the customer in catering services.
A. Client C. Banquet Manager
B. Caterer D. Host
9. They are the part of community groups that uses catering services.
A. Hospital C. Convention Centers
B. Entertainment Industry D. Fund raisers or donors
10. It is a process of organizing and planning how to divide your time between specific activities.
A. Time Management Skills C. Excellent organizational skills
B. Ability to multi task D. A friendly, hospitable personality

II. LESSON PRESENTATION

Food and Beverages are required whenever people gathered together for several hours.
Coffee, tea or bottled water at the very least are made available for attendees for business
meetings. For celebratory occasions such as weddings birthday party, christening, bar parties
and anniversaries call for special food and drink to complete the festivities. These are all prime
occasions for catering.

Catering usually done by prearrange 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 is 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 agreement between the client and the caterer.

Caterer is one who is responsible in arranging and managing all the details of the
catering business from food service of food for any occasion. They are the person who
responsible in assisting customers client during dining.
 Client is the customer in catering services.

Two Main Categories of Catering

1. Institutional - These caterers at hospitals, universities, airlines, large hotels, and

retirement centers provide a wide variety of food and drink to a large number of people on an
ongoing basis—usually at the institution itself. The institution usually contracts with a catering
company to have this service provided.

2. Social - These caterers provide food and beverage services to civic groups, charities,
corporations, businesses, and individuals on-premise at a catering or banquet hall or off-
premise at a selected location.
The opportunities for a catering business multiply every year, given the right demographics—
individuals, groups, or businesses that are able to pay for the service.

Who Uses Catering Services?

 Convention centers
 Hospitals, universities, retirement centers, nursing homes
 The entertainment industry: musicians on tour, movie sets, plays in production, professional
sports events
 Businesses: For meetings, openings, special sales events, corporate retreats, team-building
exercises, awards banquets, executive dining, employee meals, galas, and so on.
 Community groups: For fund-raisers, donor or sponsor lunches, galas, and so on
 Individuals: For special in-home dinners, brid
 all and baby showers, wedding receptions, birthdays, anniversaries, funerals, and so on

Qualities of a Successful Caterer

For anyone who wants to be a caterer, a passion for

entertaining is a prerequisite, because without it, the long
hours and hard work will seem tiring rather than exciting
and rewarding. Many caterers start out as people who
simply love to cook and entertain. Their guests are always
complimenting them on their abilities and telling them that
they should entertain for a living. Some very successful
caterers have begun their career this way; however, the
passion for cooking and entertaining alone is not a recipe
for success.

If you think that catering might be a great career option for you, check your skills against the
qualities that a successful caterer ought to have .See how you fit in, or find those areas in which you’ll
need more education or help. Some of these qualifications could be a natural part of your personality or
education; you might have to learn others. Or you could hire a person or company to handle a part of
the business that is not your strong suit.

Here are several examples:

• If your culinary creativity soars, but your spelling and grammar are not the best, contract with
a high school English teacher or a professional food writer to proofread your letters, contracts, and
menus on a case-by-case basis. You may have the best-looking and best-tasting food in your city, but if
your contracts, letters, and menus have spelling mistakes, that tells your customers that you aren’t top-
notch.

If you’re a talented chef with a sense of style but you don’t have a clue about accounting
practices, take a noncredit adult education class at your local community college, hire an accountant, or
shadow a restaurant or catering manager to see how the book work is done.

If your food and business skills are terrific but your style sense suffers, either concentrate on an
area of catering in which this doesn’t matter as much (institutional or outdoor barbecue catering), hire
an assistant or catering manager with a sense of style, or hire an independent designer to help you
create a professional, appealing style.

If your food sense, style, and business skills are all great, but you can’t fix anything, offer a
retainer to a full-time (more expensive) or retired (less expensive)

What are the qualities that a good caterer must possess?

 Excellent organizational skills

 Time-management skills
 The ability to multitask
 A friendly, hospitable personality
 The ability to manage stress
 An extensive knowledge of ingredients
 A high level of written and verbal communication skills
 Natural leadership and motivational skills
 A knowledge of social and religious cultures and customs
 Excellent networking skills
 Proficiency in basic accounting principles
 Basic mechanical skills
 Good negotiating skills
 Quick thinking and problem-solving skills
 Basic knowledge of social media use
 What do you Want to do? Finding your Catering Identity.

Catering is a popular but competitive field. If you develop an identity or a signature style, you
can create the competitive edge you’ll need to succeed. Most people associate caterers with
mainstream events such as weddings and holiday parties. Caterers who seek out a specific group or
niche market have the opportunity to become the preferred caterers when that specific style of catering
is needed. And caterers who know how to customize their services to appeal to a specific group or type
of event usually continue to grow their businesses.

Here are a few more examples of catering niches:

1. Party platters: Whether dropped off by the caterer or picked up by the customer, party
platters are a great way to create a buzz. Sales reps find they can get more attention from a
medical or editorial staff when they provide a free lunch. Automobile dealers often want
finger foods for potential customers coming to their showroom during a special promotion.
Real estate agents may provide food and beverages to potential buyers during an open
house showcasing a property.
2. Five-star dining at home: Although popular, this service is still a niche market in large cities.
Instead of going to a high-style restaurant, clients want a five-star experience in the comfort
(and, usually, elegance) of their own homes, often for a special dinner for either business or
pleasure.
3. Special dietary catering: Your identity might be gluten-free or weight-loss foods, if the
demographics in your area can support it. Vegetarian or even vegan catering is popular with
entertainment-industry professionals. If your catering operation can travel to movie sets or
rock concerts, or deliver meals to customers, so much the better.

Careers in the Catering and Food Service Industry

In this industry, a person can work in various positions such;

1. Food Service Supervisor

2. Cafeteria Manager
3. Catering Manager
4. Production manager
5. Purchase Manager
6. Food Service Director / Asst. food Service Director
Placement can be obtained in independent restaurants, corporate restaurants, franchised restaurants,
managed services in educational institutions, health care industry, e.g., hospitals, industrial canteens,
catering services in travel related transport systems such as air (flight kitchens), trains, cruise lines (ship).

Persons who are interested in cooking, who have good culinary skills, with additional and specialised
training can work as;

1. Executive Chef
2. Sous Chef
3. Chef Tournant
4. Station Chef

III. INTERACTIVE DISCUSSION QUESTIONS

1. Define the difference between the Institutional catering and Social Catering.
2. List down some scope and limitations of catering services.

IV. VALUES REFLECTION

As an aspiring caterer or a banquet manager what job knowledge do you think should a
banquet manager or a successful caterer possess in order to do the job effectively.?

V. ACTIVITY ENGAGEMENT
 Direction: Create a mind map that will show the characteristics of a person must
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possess to be a successful caterer.

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VI. Research Exploration

Search for an article or a success story of a caterer or catering business and answer the
following guide questions.

1. How did the owner start a successful catering business?

2. What are the interventions he/she experienced while starting his/her business?
3. How did he/she overcome those interventions?
4. What qualities did the owner possess that impacted the success of his/her business?

VII. Integration and Synthesis

A woman was giving a catered party for her husband’s 50 th birthday. The staff arrived at
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her house and set up for the party. Everything was progressing smoothly: the food and
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set up for the party, the food was being unloaded and cooked; the dining room was
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being set up; and the hostess was acting normal crazy- and stressed out. Then she
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asked the terrible question that sent her over the edge: “Where are the raspberries?”
the responses was that the caterer has not sent any raspberries; instead, she sent other
fruits as a substitute – mangoes and papayas.
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The hostess broke down and started to cry. She said that the party was ruined because
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raspberries were her husband’s favorite dessert and she was promised them by the
 I

caterer. The caterer was immediately called, and the hostess talk to her about the
problem. The Hostess was not at all pleased about the lack of raspberries. The caterer
claimed that she had told the woman only that she might be able to get the fruit for the
party. The woman heard what she wanted to hear – that the caterer would have
raspberries for the party. All the guests at the party loved the birthday celebration. But
the hostess was convinced the party was ruined.

Reflection: What should the caterer have done to avoid this problem? Explain how the
caterer did not exhibit the trait of attending to detail.

Source: Anthony J. Strianese; Pamela P. Strianese, Diing and Banquet Management

Fourth Edition, 2008 Delmar Learning.

VIII. ASSESSMENT MODALITY

Multiple Choices:

Read and understand the description after the number and choose your answer on the
letters provided. Please encircle the letter of your choice.
1. This service is still a niche market in large cities. Instead of going to a high-style restaurant, clients want a five-star
experience in the comfort of their own homes, often for a special dinner for either business or pleasure.
A. Off Premise Catering C. Special Dietary Catering
B. Five Star Dining at Home D. Party Platters

2. This is a great way to create a buzz. Sales reps find they can get more attention from a medical or editorial staff
when they provide a free lunch.
A. Off Premise Catering C. Special Dietary Catering
B. Five Star Dining at Home D. Party Platters

3. These caterers provide food and beverage services to civic groups, charities, corporations, businesses, and
individuals on-premise at a catering or banquet hall or off-premise at a selected location.
A. Institutional C. Off premise Catering
B. Social D. Party Platters
4. It is 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.
A. Institutional C. Caterer
B. Catering D. Social
5. These caterers at hospitals, universities, airlines, large hotels, and retirement centers provide a wide variety of food
and drink to a large number of people on an ongoing basis—usually at the institution itself.
 A. Institutional C. Party Platter
B. Social D. Special Dietary
6. It is a process of organizing and planning how to divide your time between specific activities.
A. Time Management Skills C. Excellent organizational skills
B. Ability to multi task D. A friendly, hospitable personality
7. A part of entertainment industry that uses catering services
A. Hospital C. Professional Sports Event
B. Convention Center D. Fund Raiser or Donor.
8. This is a personality of an aspiring caterer that is pre requisite because without it, the long hours and hard
work will seem tiring rather than exciting and rewarding.
C. Attentive to detail C. Organized
D. Passion for entertaining D. Ability to serve
9. This is required whenever people gathered together for several hours.
C. Catering Services C. Entertainment
D. Good and Beverage D. Venue
10. They are the customer in catering services.
C. Client C. Banquet Manager
D. Caterer D. Host

VII. NETWORK LINKS, DIGITAL SOURCES AND REFERENCES

Network Link
Google Classroom
Web Source
http://research.uic.edu.ph/ojs/index.php/banquet/article/view/539/552
Textbook
Anthony J. Strianese; Pamela P. Strianese, Dining and Banquet Management Fourth Edition,
2008 Delmar Learning.
Dr. Jake C Viana 2015, Food Service and Management II, Mind shapers Co., Inc.
Daryl Ace V. Cornell Ephraimeul Jose L. Abellan Food & Beverage Service Procedures Second
Edition, Mind shapers Co., Inc. Bruce Mattel, Catering: A guide to managing successful Business
Operations, Second Edition 2016, The Culinary Institute of America
Lesson 2: Catering and Food service
Management
A. Factors Influencing Development of Food
Services
B. Basic Concepts of catering services 
C. Management in Food Service

I. OUTCOMES OF LEARNING

1. Understand the factors influencing development of food services.

2. Know the basic concepts of catering services.

II. Lesson Presentation

Introduction

Whenever a person leaves his/her home for more than a few hours, s/he has to seek
hospitality elsewhere. Often it may be a snack, a drink or even a meal because his/her home is too
far away to go to and eat. In a long work day, even if a person takes a packed lunch, s/he may want
to drink some beverage—it may be tea, coffee, juice or an aerated drink.

Significance
Today with increasing migration, urbanization, globalization, international travel, tourism,
exposure to various cuisines and advertisements, as well as increasing interest of local people to try
out new foods, there is demand for variety of cuisines and typical ethnic foods. Fig. 4.1 shows the
factors influencing development of food services.
 BASIC CONCEPT

 Food service industry is large and encompasses those places, institutions and companies
that are responsible for any food or beverage preparation outside the home. These vary
from expensive hotels and restaurants to less expensive outlets such as fast food outlets,
street food vendors, food services in canteens/cafeterias in schools, colleges, universities,
industries, offices as well as flight and railway catering. Food service industry may also be
referred to as ‘catering’ industry.
 Food service management is the art of providing food and beverages aesthetically and
scientifically to a large number of people, in a satisfactory and cost effective way. It requires
a professional approach along with special skills, knowledge and vigilance at each and every
stage in food service operation.
 Food service is the practice or business of making, transporting and serving prepared foods.
The purpose of food service is to supply palatable food prepared under acceptable
standards of sanitation, aesthetically served at specified cost.
 Food service manager is the one who assumes responsibility for the management and
administration of a food service unit /department / organization.
 Menu is a means of communication by which the caterer/food service unit, whatever type it
may be, informs the customer/consumer what food items are being offered.

MANAGEMENT IN FOOD SERVICE

Management is a process of using resources to achieve goals through various interacting elements.
Essentially it involves taking decisions in order to achieve goals. Thus, we can also define management
as a process of decision-making and control over the action of human beings for the explicit purpose of
attaining predetermined goals.

Management includes several functions—planning, organizing, delegating, motivating, directing,

reporting, budgeting and coordinating the entire process.

 Planning: This is a basic and crucial function. All other functions are dependent on planning. The
objective of planning is to think in advance, determine clear objectives and policies, and select
an appropriate course of action in order to accomplish the goals.
 Organizing: This involves identifying the tasks of the organization and dividing it into positions,
and the jobs and tasks each position demands, grouping together workers of one particular skill
 and ability together in order to use human resource and other resources effectively and
efficiently.
 Staffing: This function involves employing and training human resource. It is important to hire
persons with the required knowledge and skills so that the desired results are obtained in
accordance with the goals and objectives.
 Directing and Delegation: This requires the skills and ability for making decisions quickly, on an
on-going basis. Delegation involves distribution of workloads to appropriately qualified
individuals at various levels within the organization.
 Controlling: This aspect is important to ensure that the performance is in accordance with the
plans. This also includes cost control, which is very essential for financial operations.
 Coordinating: This function helps in interlinking and interconnecting various types of activities
for smooth running of the organization and achieving its objectives.
 Reporting: This requires, keeping the different authorities of a department, e.g., managers,
executives, informed about the various tasks through reports, papers and records. This needs to
be done to ensure smooth functioning.
 Budgeting: This is important for all organizations including food service and catering units. All
activities are planned and undertaken keeping in mind the finance available.

III. Interactive Discussion

1. Explain the factors influencing development of Food Service.

2. Describe the various functions involved in management of a food service institution.

IV. Research exploration

The students will be asked to research a documentary, article or journal that shows the effect of
The Impact of Food Service Attributes on Customer Satisfaction, and they will give their own
insights about the article.

VIII. Integration and Synthesis

Career Avenues

 In catering industry as Food Service Supervisor, Cafetaria Manager, Catering Manager,

Production Manager, Purchase Manager and Food Service Director /Asst Food Service Director.
 As chefs in hotels, specialty restaurants.
 Catering in amusement parks, catering in national, state, and regional parks, catering for
adventure / eco–tourism, catering for theme parties, product launches, banquets, official
functions.
 Own entrepreneurial ventures
VIII. ASSESSMENT MODALITY

Multiple Choices:

Read and understand the description after the number and choose your answer on the
letters provided. Please encircle the letter of your choice.

1. This is a basic and crucial function. All other functions are dependent on planning. The objective of
planning is to think in advance, determine clear objectives and policies, and select an appropriate
course of action in order to accomplish the goals.
A. Planning C. Reporting
B. Organizing D. Budgeting
2. This requires, keeping the different authorities of a department, e.g., managers, executives,
informed about the various tasks through reports, papers and records. This needs to be done to
ensure smooth functioning.
A. Planning C. Reporting
B. Organizing D. Budgeting
3. This is important for all organizations including food service and catering units. All activities are
planned and undertaken keeping in mind the finance available.
A. Planning C. Reporting
B. Organizing D. Budgeting
4. This involves identifying the tasks of the organization and dividing it into positions, and the jobs
and tasks each position demands, grouping together workers of one particular skill and ability
together in order to use human resource and other resources effectively and efficiently.
A. Planning C. Reporting
B. Organizing D. Budgeting
5. This function involves employing and training human resource. It is important to hire persons with
the required knowledge and skills so that the desired results are obtained in accordance with the
goals and objectives.
A. Planning C. Reporting
B. Staffing D. Budgeting
6. It requires a professional approach along with special skills, knowledge and vigilance at each and
every stage in food service operation.
A. Food Service Management
B. Food service
C. Food Service Manager
D. Menu
7. The purpose of this one is to supply palatable food prepared under acceptable standards of
sanitation, aesthetically served at specified cost.
A. Food Service Management
B. Food service
 C. Food Service Manager
D. Menu
8. It is large and encompasses those places, institutions and companies that are responsible for any
food or beverage preparation outside the home.
A. Food Service Management
B. Food service
C. Food Service Manager
D. Food Service Industry
9. It is a means of communication by which the caterer/food service unit, whatever type it may be,
informs the customer/consumer what food items are being offered.
A. Food service
B. Food Service Manager
C. Food Service Industry
D. Menu
10. This function helps in interlinking and interconnecting various types of activities for smooth
running of the organisation and achieving its objectives.
A. Coordinating
B. Staffing
C. Organizing
D. Planning