Professional Documents
Culture Documents
14th and 15th century- Wide array of food and beer regulations HISTORY OF
began to take form; feasts and celebrations for kings and other CATERING
noblemen
CAREER
„ Good communication and interaction skills (Ability to communicate
effectively, both verbally and in writing, to an array of diverse internal
and external clients)
„ Good organizing abilities with an eye for detail
„ Pleasant, cheerful and energetic personality
„ Good command over English, other preferred languages especially
foreign languages
„ Ability to be on your feet for long hours
Banquet Director/
Banquet Manager
Banquet Server
- performs all tasks associated with setting
up, serving, and breaking down of function
rooms
- delivers and serves welcome drinks, food,
meals, condiments and accompaniments
etc.
- be in communication with the Banquet
Captain regarding any special needs
- maintains proper dining experience,
delivering items, fulfilling customer needs,
removing courses, replenishing utensils,
refilling glasses
Catering Cook/Chef
- The primary role is to prepare food for events according
to client needs
- This role requires extensive kitchen skills and a friendly,
outgoing personality, since catering cooks frequently
meet directly with event planners to develop the menu
for a particular event
- develops and executes different menus from event to
event and may also need to prepare and transport food
prior to an off-site event.
- responsible for food presentation during an event to
ensure a high level of client satisfaction and service
delivery
- tasked with purchasing ingredients and supplies and
arranging for food transport to off-site events.
TYPES OF CATERING
This type of catering takes place in the caterer’s place. All the
functions and services will be held at the organizer’s exclusive facility
Example: inside the hotel, restaurants, banquet hall or private clubs
TYPES OF CATERING