LESSON 1: TYPES OF CATERING SERVICES

II.CONTENT

THE MAIN TYPE OF CATERING

1. On-Premise catering-The caterer has his own dining hall with an attached
kitchen or production area.
2. Oo-premise catering-The caterer brings the complete service to the customer.
This may be at a private home, church, office, school or any type of outdoor
affair. He is provided with a kitchen. He brings his own facilities and equipment
for food production, transport and service.
3. On- premise and off-premise combinations- hoteland small restaurants may
prepare food in their kitchen and transport off- premise to another location to
serve their guest.

Types of catering events that occur in on- premise catering:

1. Hospital Catering: events that occur within a hospital environment;

2. High school/Elementary school catering: Events that may occur
anywhere in the school property but food preparation is done in the school
cafeteria; and
3. Universiy/College catering: provides food and related services to students,
faculty, administrators and guests.

Types of off- premise catering:

1. Supermarket catering: provide items that can be picked up and taken

home or to another location;
2. Dual Restaurant-Catering Operation: when a rstaurant operator evolves into
catering service to strategically increase the efficiencies of the base operation;
3. Conventions and weddings Catering: Provides food service to support
professional, business and social activities of alarge group of people.; and
4. Mobile Catering: employs one or a fleet of trucks to support an assortment
of food and beverages for customers located at diverse locations.
 LESSON 2: Classification of Catering Services

CLASSIFICATION OF CATERING SEGMENTS

1. Commercial segment: For profit operation;financial goals include a profit

gained from revenue minus expenses
2. Non-commercial segment: Not for profit operations;operates on a break-
even basis where revenue equals expenses. Catering service are provided as
complimentary service.
3. Military Segment: For military or diplomatic events; operates on a break-
even basis.
TYPES OF CATERING ACTIVITIES FOR EACH SEGMENT

CATERING CATEGORIES
Commercial segment Non- commercial Military Segment
segment
 Independent caterers  Business/ Industry  Military
 Hotel/motel caterers Accounts functions
 Home-based caterers  College / university  Diplomatic
 Restaurant/Catering catering functions
firms  Health care
 Private clubs facilities
 Recrational food
service
 School catering
 Social
organizations
 Transportation
food services
catering

LESSON 3: SELECTING A CATERER

Requirements in selecting a Caterer

1. The caterer is respected and well known;
2. The catere does most of the catering in the client’s area;
3. The custoer are satisfied; and
4. The clients are recommending the caterer to other prospective clients.
Ways to Acquire Reputation

 Reputation-The character of the caterer that is held by a customer;

 Referrals- recommendation of a satisfied client to others; and
 Word of mouth advertising- a types of referral when a satisfied
customer recommends the caterer to others.

Qualities of a Caterer

 Genuine interest in catering

 Willingness to work hard;
 Adequate background knowledge in quantity food preparation;
 Strong desire to serve and please people; and
 Management skills

Factors to Successful Catering

 Kind of food provided by caterer

 Promptness and efficiency in dining service;
 Dining atmosphere;and
 Relationship between the caterer and cliet.

LESSON 1:The seven Functions of Catering

The seven Functions of catering

1. Planning-The process od detailing and outlining all task required to accomplish the
objective. The plan helps the caterer identify objectives derived from the mission statement.
The plan is a blueprint that leads everyone towards a common goal.
2. Operation-Execution of task- the process of listing the task and step for executing the plan.
It also includes assigning tasks to employees for execution.
3. Organizing the event- The process of forming the organization so each assigned task can
achieve the stated objectives.
4. Equipment- these are based on the menu, service requirements, type and location of
event , and special need of client.
5. Implementing- the process of using effective communication skills to put the plan into
action.
6. Controlling-ensures the effective and efficient use of the caterer’s resources in providing
service to accomplish goals.
7. Undrstanding insurance and legal issues-ensures the basic are covered to
protect one’s livelihood. This includes creation of team to do routine safety checks of
the staff, equipment and procedures to ensure proper compliance with HACCP
standards.
 LESSON 2: PLANNING

Elements of a catering Plan

1. Budget-A financial, tactical, single-use plan to set the parameters for each event
2. Menu-a list of prepared dishes of food made available to a client. This is the most
important factor in the catering plan and build around the client need and wants,
availability of products and caterer’s financial objectives and capabilities
3. Location- place where the events will take place
4. Number if Guests
5. Labor Requirements

CATERING OBJECTIVES
1. Financial Objectives-setting a target based on the financial goals responsive to
the needs of the client
2. Customer-Satisfaction objectives-Developed by the caterer specific to client’s
needs and wants; goal is to exceed these objectives

Barriers to Effective Planning

1. Operational Barriers-barriers that disrupt the physical elements of an event.
 Human errors
 Accidents
 Time contraints
 Natural disasters
2. Human resource or Communication Barriers- a type of barrier caused by a
member of the staff that disrupts the element of a catering event.
 Human errors
 Lack of Communication
 Deviation from standard operating procedres
Importance of Menu Planning in Catering
A menu is a list of prepared dishes of food made available to a client. The menu is
the single most important factor in making the overall catering plan. Menu planning is
one of the function required before assembling the food materials to produce quality
meals.
Points to consider in menu planning

1. Satisfy client’s needs

2. Staff skills
3. Seasonal availability of food
4. Quality and relative cost of food
5. Cost of labor
6. Predetermined points of margins
7. Nutritional needs of clients
8. Presentation and service style
9. Kitchen production capabilities.