TYPES OF CATERING Lesson 2

ON-PREMISE CATERING

On-premise catering for any functi on – banquet, recepti on or

event that is held on the physical premises of the establishment or
facility that is organizing /sponsoring the functi on.
Many restaurants have specialized rooms on-premise to cater to
the private-party niche.
Other examples of on-premise catering include hospital catering,
school, university/college catering.
 OFF-PREMISE CATERING

Functi on takes place in a remote locati on, such as a client ’s home,

a park, an art gallery, or even a parking lot, and the staff, food,
and décor must be transported to that locati on. Off -premise
catering oft en involves producing food at a central kitchen, with
delivery to and service provided at the client ’s locati on.
 OFF-PREMISE CATERING

 Party Food Caterers

Party food caterers supply only the food an event. They drop off
cold foods and leave any last-minute preparati on, plus service and
cleanup, to others.
 Hot Buff et Caterers
Hot buff et caterers provide hot foods that are delivered from their
commissaries in insulated containers. They someti mes provide
serving personnel at an additi onal charge.
 Full-Service Caterers
Full-service caterers not only provide food, but frequently cook it
to order on-site. They also provide service personnel at the event,
plus all the necessary food-related equipment china, glassware,
fl atware, cutleries, tables and chairs, tents, and so forth.
 TYPES OF CATERING ESTABLISHMENTS

 Restaurant
a restaurant is an establishment that serves the customers with
prepared food and beverages to order, to be consumed on the
premises.
 Transport Catering
The provision of food and beverages to passengers, before, during
and aft er a journey on trains, aircraft and ships and in buses or
private vehicles is termed as transport catering.
 Airline Catering
Catering to airline passengers on board the air craft , as well as at
restaurants situated at airport terminals is termed as airline
catering. Catering to passengers en route is normally contracted
out to a fl ight catering unit of a reputed hotel or to a catering
contractor or to the catering unit operated by the airline itself as
an independent enti ty.
 TYPES OF CATERING ESTABLISHMENTS

 Railway Catering
Catering to railway passengers both during the journey as well as
during halts at diff erent railway stati ons is called railway catering.
 Ship Catering
Ship catering is catering to cargo crew and passenger ship
passengers. Ships have kitchens and restaurants on board. The
quality of service and faciliti es off ered depends on the class of the
ship and the price the passengers are willing to pay.
 Surface Catering
Catering to passengers traveling by surface transport such as buses
and private vehicles is called surface catering. These eati ng
establishments are normally located around a bus terminus or
highways.
 TYPES OF CATERING ESTABLISHMENTS

 Outdoor Catering
This includes the provision of food and drink away from home base
and suppliers. The venue is left to the peoples’ choice.
 Retail Store Catering
Apart from carrying on their primary acti vity of retailing their own
wares, provide catering as an additi onal facility. This type of
catering evolved when large departmental as a part of their
retailing concept.
 Club Catering
Refers to the provision of food and beverages to a restricted
member clientele.
 Welfare Catering
The provision of f and b to people to fulfi ll a social obligati on,
determined by a recognized authority is known as welfare catering.
 TYPES OF CATERING ESTABLISHMENTS

 Industrial Catering
The provision of f and b to ‘people at work,’ in industries and
factories at highly subsidized rates is called industrial catering.
 Leisure-linked Catering
Refers to provision of f and b o people engaged in ‘rest and
recreati on’ acti viti es.
 STYLES OF CATERING SERVICES

 Specialty
It focus on one or several special or unique culinary talents. They
can be cuisine types such as vegetarian, Mexican, barbeque or soul
food or meal types like deserts, lunches, or appeti zers.
 Event
Provides food and/or beverage services for events. Event catering is
the most traditi onal style of catering.
 Delivery
Delivery catering is when food is prepared in a commercial kitchen,
packaged and delivered to the customer ’s door.
 Mobile
Form of food service in which food is prepared in or served from a
vehicle. Someti mes known as lunch wagons or concession trailers,
these vehicles are typically equipped with either refrigerati on or
heati ng units and may also include a kitchen
 PRINCIPLES OF MANAGEMENT

 Division of Work
The principle of division of work is based on the concept of
specializati on, and since food producti on acti viti es are each quite
disti nct in the skills they require, jobs are generally divided
according to the abiliti es of the staff.
 Authority and Responsibility
The principle of authority works in two ways, that which is
exercised because of positi on in the organizati on, through the
chain of command formally laid out, and that which is att ributed
to a person’s intelligence, experience and the sense of values he
holds.
 Discipline
The principle of discipline covers factors such as punctuality,
courtesy, adherence to rules and regulati ons, obedience that are
essenti al for smooth functi oning of establishments.
 PRINCIPLES OF MANAGEMENT

 Punctuality: this simply means being on time.

 Courtesy: this is the quality of showing respect to others as well as your
living or work environment.
 Adherence to rules & regulations: obeying the rules laid down for work to
produce harmony, safety and a stress free work environment, by following
instructions to the letter.
 Uti lity Command
Applicati on of the principle of unitary command goes a long way in
establishing loyalty to the senior in command and to the
organizati on. It removes any chances of confusion and improves
communicati ons through bett er understanding of parti cular
personaliti es.
 Unitary Directi on
This relates to coordinati on of acti viti es to achieve a single goal.
There can be no command without directi on. Undirected or
multi directi onal goals only lead to confusion and unachieved goals.
 PRINCIPLES OF MANAGEMENT

 Individual Goals Subordinate to Establishment Goals

The principle is important for the success of any establishment,
because if every individual starts working to achieve his own goals
fi rst and then those of the establishment, there is no doubt that
the organizati on will have to close down.
 Payment or Remunerati on
All work must be paid for in order to moti vate people to do their
best. The methods of payment agree on should sati sfy employees
and the organizati on, the terms in principal being, as far as
possible, imparti al.
 Hierarchy
The principle of hierarchy refers to the chain formed by staff
placed at diff erent levels in an organizati on and corresponds to
the various levels of management line, middle, and top
management
 PRINCIPLES OF MANAGEMENT

 Orderliness
This principle is most applicable to catering establishments which are
constantly handling materials, heavy equipment and working with
steam and other fuels.
 Loyalty and Devoti on
All work must be paid for in order to moti vate people to do their best.
The methods of payment agree on should sati sfy employees and the
organizati on, the terms in principal being, as far as possible, imparti al.
 Work Stability
The principle of minimized labor turnover creates a sense of security
and confi dence in people, leading to bett er orientati on at work. If this
principle is not followed for any reason and cheap labor is employed
haphazardly, the turnover increases. This is very costly both in terms
of the wage bill and increased recruitment and administrati ve costs,
besides resulti ng in poor performance of staff , att racti ng semiskilled
or unskilled persons for work.
 PRINCIPLES OF MANAGEMENT

 Unity
This principle emphasizes the spirit of group work, and helps to
establish smooth communicati ons, between people, thus
developing healthy team spirit. This can be achieved by fair and
just management practi ces off ering reward and punishment as
required.
 Control
This principle suggests that limiti ng the area of control of a leader
or supervisor to cover the work of only fi ve or six people having
related jobs, brings about greater effi ciency.
 FUNCTIONS OF MANAGEMENT

MANAGING
PLANNING
ORGANIZING
ORGANIZATION DIRECTING
COORDINATING GOALS
CONTROLLING
EVALUATING
 FUNCTIONS OF MANAGEMENT

 PLANNING
This principle emphasizes the spirit of group work, and helps to
establish smooth communicati ons, between people, thus
developing healthy team spirit. This can be achieved by fair and
just management practi ces off ering reward and punishment as
required.
PLANNING 3 MAIN STEPS
1. GATHERING INFORMATION
2. DEVELOPING A BLUEPRINT
3. SETTING GOALS
 PLANNING CATERING OPERATIONS THUS INVOLVES
STATING OBJECTIVES CLEARLY BY:

 Forecasting the numbers of customer accurately.

 Judging customers expectations through familiarity with their
food habits, religious and cultural backgrounds and economic
status.
 Determining profit margin
 Establishing profit policy (once cost are calculated)
 Knowing staff skills for production and services
 FUNCTIONS OF MANAGEMENT

 ORGANIZING
- Once the goals have been set and responsibilities of work
understood by key staff of departments, each area of the plan
needs to be put into practice. In the catering field the key
areas of activity revolve around the:
- production cycle
- service areas
- profit planning
- record keeping
 STEPS IN ORGANIZING

 Each activity is broken down into specific action units

 Each action units is then allotted to manageable group of
people and authority delegated to a group leader for task
performance.
 Staffs are allocated to each action unit and placed in
positions according to their skills with level of authority
clearly defined
 Work load is equally distributed to avoid stress areas and
fatigue
 FUNCTIONS OF MANAGEMENT

 DIRECTING
 While planning and organizing require mental effort on the
part of the manager, directing is the function that initiates
actual performance of tasks and requires greater interaction
between people. This is done by:
- Instructing
- Guiding
- Supervising
- Teaching
- Reviewing