© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. The Catering World: Types of Catering Chapter 1

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Catering Management Tasks working together –Planning –Organizing –Leading –Controlling Influences the preparation and delivery of food services at a competitive price Goal is to meet and exceed customer’s perception of value

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Catering Segments Commercial –For profit –Includes: independent caterers, restaurants, hotels Noncommercial –Not-for-profit –Includes: university catering, health care, schools Military –Armed forces –Diplomatic events

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. On-Premise Catering Hospital catering High school/elementary school catering Private or nonprofit caterers University/college caterers Cultural institutions

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Advantages of On-Premise Catering Provides food and service for less Labor costs are built in Exempt from certain taxes No need to pay for liability insurance Events can be held 24/7

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Catering in Cultural Institutions Cultural institution 1st; place for catered events 2nd Challenges: –Design flaws and need for additional planning –Physical and time constraints Keys to success: –Innovation –Technology Food service management systems: –Internal self-operation –Invited external

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Off-Premise Catering Examples –Supermarket catering –Dual restaurant-catering operations Strategies –Distinct competence –Defining a target market

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. On-Premise and Off-Premise Combinations Private parties Conventions and weddings One-stop shop catering Mobile catering Seasonal niche Summer outdoor events

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Questions Caterers Must Ask Location Space/size Budget Personalities of management and client(s) Compatibility of staff Background check

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part. Considerations for Home-based Caterers Advantages –Can handle small jobs at less cost –Less overhead compared to professional caterers Disadvantages –Usually not equipped for larger events –May not sell food in a public establishment –Separate kitchen is required by FDA –Less room for equipment or storage –Little margin for error