06/10/2022

Catering Management
• Tasks working together
The Catering World: Types of – Planning
Catering – 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 © 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. duplicated, or posted to a publicly accessible website, in whole or in part.

1 3

• Catering- is the business of There are two main categories of catering.

providing foods and beverage
service to the people at a remote
location. It is a part of food and
1.Institutional
beverage service sector. 2.Social
• QSR - Quick Service Restaurants
• FSR- Full Service Restaurants

2 4
 06/10/2022

Catering Segments Advantages of On-Premise Catering

• Commercial • Provides food and service for less
– For profit • Labor costs are built in
– Includes: independent caterers, restaurants, • Exempt from certain taxes
hotels
• No need to pay for liability insurance
• Noncommercial
• Events can be held 24/7
– 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 © 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. duplicated, or posted to a publicly accessible website, in whole or in part.

5 7

On-Premise Catering Catering in Cultural Institutions

• Hospital catering • Cultural institution 1st; place for catered events 2nd
• High school/elementary school catering • Challenges:
• Private or nonprofit caterers – Design flaws and need for additional planning
• University/college caterers – Physical and time constraints

• Cultural institutions
• Keys to success:
– Innovation
– Technology
• Food service management systems:
– Internal self-operation
– Invited external
Institutional catering (slideshare.net)
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or © 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. duplicated, or posted to a publicly accessible website, in whole or in part.

6 8
 06/10/2022

Off-Premise Catering Questions Caterers Must Ask

• Examples • Location
– Supermarket catering • Space/size
– Dual restaurant-catering operations • Budget
• Personalities of management and client(s)
• Strategies • Compatibility of staff
– Distinct competence • Background check
– Defining a target market

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or © 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. duplicated, or posted to a publicly accessible website, in whole or in part.

9 11

On-Premise and Off-Premise Combinations Considerations for Home-based Caterers

• Private parties • Advantages
• Conventions and weddings – Can handle small jobs at less cost
• One-stop shop catering – Less overhead compared to professional caterers
• Mobile catering • Disadvantages
• Seasonal niche – Usually not equipped for larger events
• Summer outdoor 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
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or © 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. duplicated, or posted to a publicly accessible website, in whole or in part.

10 12
 06/10/2022

Assignment
1. Visit an independent caterer, the catering department of
a hotel or restaurant, a health care facility, college/university, or
a home-based caterer.
2. Identify and discuss the different types of catering events
they have executed in the past year.
3. Identify how their facilities benefit from catering off-
premise events.
4. Discuss how private or nonprofit caterers may have a
competitive advantage over the independent caterer.
5. Write a short report summarizing your visit.

13