A TERM PAPER ON CATERING:

Made by :

Aluko Oluwagbotemi Olasubomi

Matric number: Run/pol/20/9784

Course code: Gst 202

Course title: Entrepreneurship studies (Catering).

Supervisor: DR(MRS) IGHOMEREHO

Trainer: Mr Ayeni Tosin

 Table of content

1. Introduction

2. Description.

A). Resources required.

b). Method and procedures.

3. Marketing strategy.

4. Benefit of the skills required.

5. Challenges

6. Intention to practice, the vocation

7. Conclusion
 Introduction

Brief history on catering

The earliest account of major services being centered in the United States is a 1778 ball in
Philadelphia catered by Caesar cranshell to celebrate the departure of a British General William
Howe. The catering business began to form around 1820, Centered in Philadelphia. Catering
became a respectable and profitable business. The Early catering industry was disproportionately
African-Americans. The industry began to professionalize under the reigns of Robert Bogle who
is recognized as "the originator of catering. By 1840, the second generation of Philadelphia black
caterers formed, who began to combine their catering businesses with restaurants they owned.
Common usage of the word "caterer" came about in the 1880s at which point local directories
began listing numerous caterers. White businessmen eventually moved into the industry and by
the 1930s, the black businesses had virtually disappeared.[

In the 1930s, the Soviet Union, creating more simple menus, began developing state public
catering establishments as part of its collectivization policies. A rationing system was
implemented during World War II, and people became used to public catering. After the Second
World War, many businessmen embraced catering as an alternative way of staying in business
after the war By the 1960s, the home-made food was overtaken by eating in public catering
establishments.

By the 2000s, personal chef services started gaining popularity, with more women entering the
workforce. People between 15 and 24 years of age spent as little as 11–17 minutes daily on food
preparation and clean-up activities in 2006-2016, according to figures revealed by the American
Time Use Survey conducted by the US Bureau of Labor Statistics

.What is catering?

Catering is the business of providing food service at a remote site or a place such as a hotel,
hospital, Events, Pub, Park, filming site or studio, entertainment site. Catering service means an
establishment in which the principal use is the preparation of food and reveals on the premises,
and where such food and meals are delivered for consumption

Types of Catering

 Wedding catering
 Corporate catering
 Social event catering
 Concession catering

Who is a Caterer?

A caterer is a person who caters, especially one with profession food for large social event , one
whose business is to provide food supplies, and sometimes service at social gatherings . A
caterer is also seen as a person that provide food and drink for a place such as an office or for
special occasions such as weddings and parties. Caterer responsibilities include planning food
and beverage menus, Scheduling shifts and coordinating food preparation and serving during
events

Resources Required

There are quite a numerous number of resoucres needed in catering, But I will restrict them to
the ones made use in the course of our learning, Which will be divided into two groups, Which
are Ingredients and tools

Tools: These include:-

1. Pots.
2. Cooking spoons.
3. Frying Pan.
4. Grater.
5. Mixing bowls .
6. Cutting Boards.
7. Kitchen tongs.
8. Knives.
9. Peeler.
10. Filter.
11. Turning stick.

Methods and procedures

Ingredients which include:

1. Water
 2. Seasonings(Curry, Thyme, salt, )
3. Spaghetti
4. Vegetable oil
5. Beef, chicken
6. Sausage
7. Sachet tomato
8. Chopped carrots and any veggies of your choice
9. Onions
10. Springs onions
11. Garri
12. Okra
13. Crayfish
14. Palmoil etc.

This ingredients will be discussed fully in the methods and preparations for each dish

Methods and procedures in making the following:

 Stir fry spag

 White rice and sauce
 Eba and okra
 Zobo drink

Stir fry spag

Ingredients used in preparing this meal

 Spaghetti
 Water
 Groundnut oil
 Carrot, spring onions, Roller beans and any other veggies of your choice
  Pepper
 Ginger
 Your preferred protein example beef, chicken, Turkey etc.
 Blended pepper mix
 Seasoning cube
 Salt, Curry, thyme.
 Tomato sachet paste

Procedures and steps to achieve your meal

 Wash your Hand and all your utensil thoroughly

 Take a little Pan fry your beef, chicken and season with salt, seasoning cube etc.
 Put a little oil in a pan

 Add you sliced onions

 Add your seasonings ( curry, thyme, Nutmeg powder )
 Add your tomato paste
 Add you pepper mix onions, scotch bonnet{Ata rodo},tomato
 Add in another pot you boil your spaghetti
 Add water to the pot , then the spaghetti
 Then a little vegetable oil cook until it almost cooked\
 Then back to your fry pan
 You add your carrot, spring onions, roller beans, bell peppers.
 Then you add your Chopped beef, chicken , sausages
 Then you season it one more time
 Then add slowly your parboiled Spaghetti and a little bit of the water from the
pasta
 Then mix slowly till the right look and taste is achieved, You can add more
season to get and accurate taste.
Finally serve your stir fry spaghetti with any thing you wish
 2. White rice and Ofada sauce

 Rice.
 Palm oil.
 Groundnut oil or vegetable oil.
 Blended Pepper mix( Scotch bonnet, Tomato
 Sliced onions.
 Crayfish .
 Cowskin (Ponmo).
 Locust beans( iru).

Procedures and steps to achieve your meal

 Make sure your hands and utensils are properly cleaned

 Place a clean put on your cooker
 Add groundnut oil, vegetable oil or any one of your choice
 Add your palm oil, And also add your tomato paste let it cook for a bit
 Then, Add your sliced onions, Stare for a little while
 Proceed to slowly adding your blended pepper mix consisting of Scotch
bonnet( Ata rodo), Tatashe, tomato, Bawa and onions.
 Then add your seasonings ( Salt, Season cubes etc. ) stir for a bit and let it cook
for a bit
 Put in your dried crayfish, Fish, beef, Cowskin(Ponmo) or any protein of your
choice, Cook on low heat for a while to get desired taste.
 Boil your white rice in a separate pot , add your salt for taste

Lastly, serve your white rice and palm oil sauce with orange juice and also in a well presentable
form.

3. Eba and Okra (Commonly known as ila alasepo )

 Ingredients needed

 GARRI
 FISH
 OKRO PODS
 PONMO
 LOCUST BEAN(IRU)
 STIRRING STICK
 WATER
 PALM OIL
 Seasonings (salts, maggi)

Methods and procedures to prepare this meal

 Wash your hand properly, including all the utensil and tools for your preparation
 cut the fish and Cowskin (ponmo) into small pieces.
 Soak the locust bean in water to avoid eating stone.
 chop with knives or blend the okro
 Slice out onions.
 Place the pot on the fire.
 Add palm oil to the pot on the fire.
 Add the sliced onions to the palm oil in the pot, till it turns brownish gold.
 Add the chopped okra into the pot on the fire.
 Add the fish and ponmo and add your seasonings to it
 Add the locust bean(iru), Then let it cook for a little while on low heat Till it is done
 Then get another pot, boil your water
 When your water is boiling hot , Get your cassava flakes(Garri)
 Add your garri to the boiling water, Stir it well till it get thick

Serve your Eba and Okra (Ila alaspo) together and enjoy

Lastly we have Zobo drink

Ingredients needed

 Sorrel(zobo) leaves
 water
 Pineapple
 Cloves
 Ginger

Methods and procedures for zobo drink

 Wash your sorrel(zobo) leave in clean water and leave it soaked for a period of 24hrs
 Cut your pineapple, keep the back peel
 Place the sorrel (zobo) leave in a pot
 Along with the pineapple peel
 Add in your ginger, and your cloves
 Add enough water into the pot to cover the entire surface
 Cover the pot and allow it to simmer for 20-35 minutes on medium or low heat
 Then allow the sorrel(zobo) to cool down for a while
 Get a sieve, now pour it into the sieve so that the shaft can be separated

Finally, place your zobo drink in plastic or glass jars, And refrigerate it so it can be cool and
ready for consumption.

MARKETING STRATEGY

In order to attract customers listed below are the strategies I will put in place to reach a larger
market:

1. Promote my business on social media platforms: The reason I will promote my

business on Social media is to let customers get acquainted with my products. Promotion
 of my business through social media apps can turn random people to patronize and
regular buyers. Through the use of social media platform like Instagram, Facebook,
Twitter etc. I can post my products and this will attract customers.

2. Sponsor local events: I will endeavor to take part in local events like open-air events
because it is an opportunity to reach out to people who don’t know where my business is
located and also to those who don’t have access to the internet.

3. Customer relations and being friendly and interactive: I will make sure I am friendly
as possible to customers and to always treat them nice. They must always feel welcomed
at all times.
4. Promo and giveaway at interval: The normal human nature likes free things, so in way
to get more customers I will give people who patronize me free samples so that they can
come back and keep on patronizing my business
5. Offering both new and old customers discounts and promotion: There will be little
deduction from standard and normal price of my products to my old and new customers
to ensure that they keep on coming back for more.
6. Setup a functioning website: I will open a business website for people to place orders. I
will also write my recipes so whoever comes in contact with it will have no choice than
to patronize me.
7. Offering delivery service to my customers who aren’t nearby: Like most standard
restaurant offer delivery packages to their customers, I will likely imploy this method so
as to attract customers who aren’t so close to me.

Benefit of the skill acquired

Without doubt, there are a lot of benefits and good things you can get from catering. It has taught
me a lot of things and made me more useful to both the personally and also to the society. Below
are the benefits every caterer will likely gain, most especially myself will gain:

1. Catering brings about self-dependence and independence: As a trained caterer it more

easy for me to cook for myself without having to depend on other people to do so, As a
guy, learning catering will be more advantageous to me, as it gives me an edge over other
guys who don’t know how to cook, therefore giving that sense of independence.
2. A major source of livelihood and making profit: Caterer known around the world
make a lot of money, so as a trained caterer making profit and money with my products is
easy and a form advantage to me.
3. It has added to my knowledge and skill set: learning how to cook has added to my skill
set and knowledge, learning this skill has added a lot to the things I already know. With
all I have learnt, I can start up a business and practice on a large scale or just cook for
myself without stress
4. It has kept me busy and hardworking: An idle man is the devil workshop, learning this
skill of catering has put me in a position to be very hardworking and busy so as to make
ends means
5. A form of originialty, Ingenuity and creativeness: A benefit of catering to me, its that
it opens me to a sense of creativity and ingenuity when I cook, As I have learned this skill
I can create new recipes, which will be beneficial to me

Challenges that caterers face

1. High cost of Material for cooking and catering: The price for both ingredients and tools
employed in cooking are very cost and expensive in the market.
2. It is both energy taking and time taking: As a caterer a lot of energy and time is put
into cooking, this can be very stressful and tiring.
3. Lack of equipment: a lot of tools and equipment are needed but most of the time, this
equipment are not available mainly because of the cost and other factors, Thereby
resulting the caterer to use traditional methods to achieve result. But most times this other
means are stressful and tiring.
4. Scarcity of ingredients: Nowadays, different ingredients are needed to cook, but most of
the time there are not available for cooking and this is a major challenge faced. It was
hard getting some ingredients; some could only be found in specific places.
5. Inadequate measurement for your ingredients: As a caterer adequate amount of
ingredient must be added, it must not be too small or too much and this is a challenge that
caterers face.
 INTENTIONS TO PRACTICE THIS VOCATION

Yes, I have intentions to practice this vocation. After the course of learning was over, I found out
I love cooking and I will love to establish my business in the nearest future. I can open a mini
food stand in and around Cafeterias in school premises, I can also run delivery services to
student in school and even outside school premises and this will help me to make more money
and additional income. After graduating I can further my learning in this profession so as to
ensure I have complete understanding on Catering.

Conclusion

Catering is a very beneficial vocation, as it has taught me to be self-dependent, Giving me life

coping skills and also a form of income and a source of livelihood, . The future of catering will
bring more innovative ideas and techniques. In one word, Catering is "Art”, all about creativity
and innovations.

References

https://en.m.wikipedia.org/wiki/catering

https://www.britannica.com/topic/catering

https://www.nwcater.com/blog/catering