SH1652

Commercial Cookery
I. The World of Catering

A. Definition of Catering

Catering is food prepared by professionals to be served to a group of people at a

designated place for a designated time and fee. Although catering has been considered a
“service for the wealthy,” it is now in demand for many occasions.

B. Types of Catering (Purdue University, 2002)

There are two (2) main types of catering:

 on-premise
 off-premise.

On-premise catering refers to food prepared and served in the same location to a group of
people. Off-premise catering is food prepared in a kitchen and transported to the location
where it will be served to a group of people.

Both on-premise and off-premise catering have much in common. Obviously, transportation
by vehicle is a main difference. It complicates food safety issues such as packing safely to
keep hot foods hot and cold foods cold, and to avoid spillage. This is accomplished by using:

 insulated coolers;
 refrigerated vehicles; and
 portable warming units.

A caterer’s reputation for high-quality food that is safely prepared can take years to develop.
Any outbreak of a food borne illness could result in lawsuits, death, and the closing of the
business. Safe food handling procedures are a must; there are no shortcuts.

II. Do’s and Don’ts

The Do’s

1. Do get the numbers right. Make sure you have an accurate estimate of the number
of guests you need to cater for. It’s probably the most essential part of planning and
ensures you get the best possible value for your catering budget. There is nothing
worse than under catering and having guests go hungry. Likewise, it is wasted
money to go overboard and over cater; and don’t forget, someone has to dispose of
the leftovers!
2. Do consider dietary needs. Create a number of menu options to cater to meat eaters,
vegetarians, gluten-free guests, and those with other special requirements. You
won’t always get advance notice and, by accommodating for all guests, you won’t
make people feel like they’re an imposition.

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3. Do think about seasonal options. Shopping in season will ensure you are getting the
freshest and tastiest food options. It also helps to keep catering costs down.
4. Do support local trade and shop locally where you can. It’s a great way to give
something back and helps to anchor your event with a sense of community.
5. Do ensure you have created the menu to suit the event, venue, and time of day.
There’s no point serving breakfast foods at dinner time and vice versa. If you are
serving a buffet, you will need enough venue space for guests to be able to carry full
plates around the tables. There is nothing more frustrating than being stuck with a
plate of food you need to eat with knife and fork and nowhere to sit! So for cocktail
events where guests will be standing, be sure to supply finger foods only.
6. Do make sure you employ enough staff for the smooth distribution of food at the
perfect temperature. Well-presented, polite and efficient staff put guests at ease as
well as clearing tables, cleaning and removing rubbish.
The Don’ts

1. Don’t leave food lying around outside of fridges. Events rarely run exactly to a
prescribed time schedule and you don’t want to risk anyone contracting food
poisoning.
2. Don’t bombard the guests by sending out all the food out at once. It is important to
send the food out at timely intervals to give people time to enjoy it. Let them savor
the flavors, and the company of other guests!
3. Don’t prepare and cook the food earlier than it needs to be. Hot foods should be
served hot. Cooking too early can make the tastiest food unappetizing. You
wouldn’t want the food at your event described as over-cooked, dried out, or cold
and congealed.
4. Don’t leave empty food trays and glasses on tables. Pay attention to the appearance
of the room and make it as easy as possible for your guests to move around and
mingle without worrying about which glass or plate is theirs. Plus accidental spills
are much less likely on an uncluttered surface!
5. Don’t allow your staff to be inappropriate with the guests. They are there to serve
the food and drinks, not to socialize. Encourage them to be considerate and efficient
and treat all guests with respect.
References:

About.com. (2016). Retrieved on April 25, 2016, from

http://eventplanning.about.com/od/eventindustrytermsae/g/Catering.htm

Purdue University. (2002). Retrieved on April 25, 2016, from

http://www.four-h.purdue.edu/foods/Catering%20frame1.htm

Evenesis. (2015). Retrieved on April 26, 2016, from https://www.evenesis.com/blog/the-dos-and-

donts-of-event-catering-with-style/

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