CATERIN

G
SERVICES
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Expected Learning Competencies

 Express one’s idea on the factors that
contribute to successful catering services
 Recognize guidelines for successful
catering
 Implement qualities of a good caterer
 Analyze the factors in selecting food
service workers
 Study the inventory of tools and
equipment used for catering
 Perform catering service
 Observe food safety precautions and
sanitation
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Catering is a kind of service rendered to

provide food service for different
occasions at a remote site like a hotel,
hospital, pub, park, filming site or studio,
entertainment site, or event venue by a
caterer. A caterer is any person or entity
who supplies food and beverages and
related services to any on- or off-premises
public or private function.
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Types of Catering

On-premises- catering that is

typically attached to the venue.
Their home kitchen is located in the
building and do the preparation and
cooking on site.

Off-premises- catering that brings

cooked food to
the site serving many venues
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Advantages of On-premises
On-premises caterers Aside from this, they
work in the same space have access to the
every day and able to venue's supply of
provide directly from tables, chairs, table
their kitchen to the venue cloths, stemware,
where the event is held dishes, and décor
enabling last minute allowing them to
adjustments and/or manage many aspects
changes feasible of an event's
presentation.
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Disadvantages of On-premises

The disadvantage of using on-

premise catering is it can be
expensive.This type can charge
a higher premium than you
would pay for the same menu
from someone else.
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Advantages of Off-premises

The advantages of hiring off-

premises catering service are their
competitive prices and their
commitment to work hard to help
you plan your menu ahead of time
and everything you want.

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Disadvantages of Off-premises
Off-premise caterers are
composed of food
delivery and service
personnel. Since their Because they do not
kitchen is not in the control the venue, off-
venue, they arrive at a set premise caterers will
time with everything you not likely provide all
ordered but may not be the tables and flatware
able to accommodate last needed.
minute changes.

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Other Types of Catering

Services

 Mobile caterers - these type

serve food directly from a
Clickvehicle like a cart or truck
icon to add picture

designed for the purpose. It is

common at outdoor events
like concerts, workplaces, and
business districts.
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 Take Home Orders- involves

delivery of the food to the
customer.
Click icon to add pictureThis type can be
ideally done by stocking
ready made food meals in the
freezer and reheating them
whenever an order is
received.
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 Door to Door - supply

combinations of food
according
Click icon to add pictureto the menu
choices along with personal
service delivered at your door
for you and your guests to
enjoy.
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 Special Events Catering-includes

all the services required for the
events which means the caterer
will take care of the food
Click icon to add picture
presentation that may highlight a
special food menu. It may also
involve doing the essential aspects
of the event such as planning,
venue decorations, and other
related event arrangements.
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 Business Catering- deals

with menu offerings for
business meetings, training
sessions, and other business
opportunities. The type of
Click icon menu served in this type of
to add picture
catering are popular foods
that guests and attendees are
sure to enjoy.
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 Industrial Catering-
involves serving food to a
large
Click icon group of people such
to add picture

as airlines, schools,
hospitals, and other
institutions.
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FACTORS FOR SUCCESSFUL

CATERING SERVICES

1. Location of the source areas

2. Facilities and equipment
3. Duration of the occasion
4. Cost labor
5. Menu planning
6. Pricing For Profit
7. Business Record
8. Safety and sanitation
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FACTORS FOR SUCCESSFUL

CATERING SERVICES
Success in catering service will depend
on the work experience of the personnel
involved in catering and their knowledge
on all aspects of the catering business.

1. Location of the source area -the

location is within a commercial area.
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2. Facilities and equipment-wares and

sets of equipment of higher quality would
mean greater charge.

3. Duration of the occasion-a longer

time of service means additional charge
to the client.

4. Cost labor-considers the salary of

personnel and adds to the cost of the
catering business.
5. Menu planning-caterer
Spring Flowersoffers
Image sets
2 of
menus prepared in the operation. Skills in
preparing food like meat, fish, salads,
vegetable dishes, desserts, and beverages
are very important. Factors affecting menu
planning include the type of event, time of
event, number of people to be served,
available equipment, number of food
preparers and servers, and the budget. The
menu needs to include a variety of foods
acceptable to the customer and the
occasion.
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Suggest menus that show a balance in
color, texture, shape, sizes, flavor,
cooking methods, and cost.

Include nutritious foods from each of the

food groups including:

A. Meat, poultry, fish, dried beans, eggs,

and nuts
B. Bread, cereal, rice, and pasta
C. Vegetables
D. Fruits
E. Milk, yogurt, and cheese
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6. Pricing For Profit-To operate a

profitable catering business, you need to
decide on a price appropriate for the
services rendered.

Determining the cost of catering an event

is the most important part of covering
your expenses and earning profits.
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The pricing formula that covers your

costs and provides a profit is as
follows:

Materials + Overhead + Labor + Profit = Price

a. Materials include the cost of the

food and beverage items. This
includes any shipping and handling
costs incurred to acquire these
materials.
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b. Overhead costs are the variable and fixed
expenses that must be covered to stay in
business. Variable costs are expenses that
fluctuate including vehicle expenses, rental
expenses, utility bills, and supplies. Fixed
costs include the purchase of equipment,
service ware, marketing and advertising, and
insurance. After the overhead costs are
determined, the total overhead cost is divided
among the total number of catering jobs
expected.
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c. Labor costs include the costs of food

preparation and service.
d. Profit is the desired percentage you add to
your total cost. You need to determine the
percentage of profit you will add to each menu
item or type of event.
e. Price is usually based on the type
of event being catered
7. Business Record Spring Flowers Image
– keeping 2 is not
record
difficult, but can be time-consuming. You need to
develop a system that helps you keep track of your
income, expenses, and profit or loss to determine
business growth and for tax purposes.

8. Safety and sanitation-success in the catering

business, one must produce delicious food that is safe
and wholesome. Secure medical certificates for
workers. The production of safe foods is your
responsibility. Foods contamination leads to a
foodborne outbreak that would likely destroy your
reputation and business.
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TOOLS AND EQUIPMENT NEEDED IN THE CATERING
BUSINESS

A caterer needs to know the various types of equipment and must

be an expert in handling equipment. Tools and equipment depend
on the menu, beverage service, style of service, number of
guests, and other factors.

These tools and equipment increase efficiency and save time.

They include working tables, cooking pans, fryers, sinks kitchen
utensils, mortar, blenders, mixers etc. Fuels will also be
considered here because they are the means by which food is
cooked and will be classified according to their sources. These
tools and equipment can be put into groups according to their
sizes and functions. When they are put into sizes then, they are
classified as large, small and mechanical equipment.
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Large Equipment
These are heavy equipment like working tables,
cooking ranges, sinks (wash
basins), refrigerators, fryers ovens, microwave
ovens, freezers, and dish washers.

Small Equipment
These are sometimes referred to as tools. They are
easy to carry about and very important in the
catering business. These include knives (all
kinds),openers, spoons of all kinds and sizes,
graters, mortar and pestle, kitchen scales.
1. Ball cutter/melonSpring
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scoop/parisienne knife
cutter- a sharp-edged scoop or a cup-shaped, half
sphere implement used to cut out balls of fruits and
vegetables.

2. China cap – a cone-shaped strainer to strain

soups, stocks, sauces, and other liquids. Through its
relatively small, and pointed opening.
3. Fine china cap orSpring Flowers
Chinoise Image 2 fine meshed
strainer_
china cap used when great clarity or smoothness is
needed in a liquid.

4. Food mill-a device with a hand-turned blade that

forces food through perforated disks that are
interchangeable, with different coarseness of fineness to
reduce solids like vegetables, coffee, pepper, spices, etc. to
small, fine, powdery particles.
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5. Offset spatula long Flowers
narrow toolImage
with 2a thin, flat,
blunt metal blade or paddle at one end.

6. Pastry bag and tubes/tips--a funnel like or cone shaped

cloth or plastic bag with an open end that can be fitted with
metal or plastic tubes or tins of varying sizes and designs. It
is used to shape, pipe or decorate with materials such as
cake icing, whipped cream, duchesse potatoes, and soft
dough.
 7. Pastry wheel/wheel Spring Flowers
knife Image
-a round 2
rotating blade,
plain or fluted with a handle, used to cut or roll out
dough, pastries, and baked pizza.

6. Pastry brush -a small implement used to brush the

surface of unbaked pastries or cookies with egg
white, egg yolk, or glaze.
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