FOOD SERVICE INDUSTRY - encompasses those places, institutions and companies that

provide meals, drinks and, in certain sections, accommodation for people away from
home.

Catering - is the business of providing food service at a remote site or a site such as a
hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or
event venue. / Catering manager already preselected menu for guest.

Banquet – Formal Meal held to celebrate event organized. / Menu is preselected by client
for the guests.

TWO CATEGORIES OF CATERING SEGMENT

• commercial operations - is to maximize profits.

• institutional or welfare operations - are non-profit or function based on different
goals.

TYPES OF CATERING OPERATIONS

• On – Premise Catering - function is held exclusively within the caterer’s own

facility.

Other examples of on-premises catering include hospital catering, school, University/

college catering.

• Off Premise Catering / Social Caterers - These enterprises prepare food in one
location, then deliver it and serve it at another location.

OFF PREMISE CATERING TYPES

Party Food Caterers - Party food caterers supply only the food for an event. They

drop of hot or cold foods and leave any last-minute preparation, plus service and

cleanup, to others.

122021 ♥
 Hot Buffet Caterers - Hot buffet caterers provide hot foods that are delivered

from their commissaries in insulated containers. They sometimes provide serving

personnel at an additional charge.

Full-Service Caterers - Full-service caterers not only provide food, but may also cook

food to order on-site. a full-service caterer can plan and execute an entire event.

Mobile Caterers - Mobile caters may cook food from their own cooking facility and

take food to where the market is by using the vehicle or mobile unit. They may also

cook food order on-site.

Catering or Food Production System – aim to provide high quality “meals”.

4 types of Food Service System

• Conventional or Traditional System

• Commissary (Central Production or Satellite Kitchen) System
• Ready Prepared (Cook/Chill or Cook/Freeze) System
• Assembly/Serve System

Conventional system or Traditional System - characterized by a complete kitchen and

dining set-up.

Make-to-Stock.

- The production kitchen makes a sufficient amount of products as buffer stock to which
is held on a heated display unit.
- The amount of buffer stock depends upon:
- 1) the shelf of the product in the relevant storage conditions; and
- 2) the amount demanded of it. These products have a limited holding time that must be
observed, otherwise the products quality deteriorates.

122021 ♥
Assemble-to-Order

- The production area makes sufficient amount of mise-en-place or partially finished

dishes. Once the order is received the production area simply combines the pre-
prepared ingredients to come-up with a product.

Make-to-Order

- In this system, usually there would be a set mise-en-place and then items would be
prepared and cooked when the order is made. This can be seen in typical Chinese
restaurants, restaurants serving a la carte menus,

Advantages of Conventional System:

• High Degree of Perceived Quality

• Flexibility in Menu Items
• Traditional Standardized Recipe
• Food s served soon after preparation

122021 ♥
Disadvantages of Conventional System:

• Labor intensive
• Higher Food Cost
• Consistency of finished Product can vary
• Food Safety

Centralized or Commissary System - described as a large, central production kitchen

with centralized food purchasing and delivery of prepared foods to service satellite
units located in separate, remote areas for final preparation and service.

Ready Prepared System - involves the production of large batches of food products which
are then either quickly chilled or frozen until service time. This system requires good food
storage facilities since the service time and preparation time are far from each other.

122021 ♥
Assembly/Serve System - require very minimal production facilities. This has led to the
use of the term kitchenless kitchen. It buys its products pre-prepared and only needs re-
heating and assembly before it is served.

Individually Quick Frozen food items have resulted in the system being characterized as
“pick, pack, pop and pitch!”

122021 ♥
7 KEY CATERING FUNCTION

• Function 1: Formulating the strategic plan for the event;

• Function 2: Executing the operational tasks;
• Function 3: Organizing resources;
• Function 4: Matching equipment needs to the requirements of the food and service;
• Function 5: Implementing the plan;
• Function 6: Controlling the event by use of financial tools and predetermined
standards;
• Function 7: Obtaining insurance coverage and ensuring all legal concerns are
covered by a contract

First Catering Function: Planning The most important catering function is planning that
entails formulating a comprehensive plan for an event.

Second Catering Function: Operations – Execution of Tasks The second major function of
catering is operations. Once customer’s need and wants are identified and broken down,
specific operational tasks must be assigned to attain company objectives.

Third Catering Function: Organizing Resources The process of organizing the event
involves setting up a formal structure so each assigned task can efficiently and effectively
attain the stated objective.

Fourth Catering Function: Matching Equipment Need Equipment needs should be

matched based on the menu, service requirements, type and location of the event, and
special needs of the client.

Fifth Catering Function: Implementing the plan requires direct communication with the
team leaders.

Sixth Catering Function: Controlling the organization's resources is perhaps one of the
most important catering management tasks.

Seventh Catering Function: Understanding Legal & Insurance Issues This is where a lot of
new caterers get themselves in trouble. Caterers must know their legal responsibilities to
their patrons, employees, and to protect their own investment. Insurance plans should
cover equipment, personnel, and guests at both on-premise and offpremise events.

122021 ♥
Types of Catering Service
The type of service refers to the way food and beverages are presented to the guest.
Different forms of service address the varying needs of different market segments and also
contribute to the guest’s perception of value.

Seated or Wait Service

this type of service, customers are seated, served by a staff, and dines or consumes food at
the laid cover.

• French Service – Also known as service à la française or Gueridon Service,

• Russian Service – Also known as European Service, Continental Service, or Platter
Service, Russian service, or service à la russe, is similar to French service in many
aspects in that it is very formal and elegant, This service is usually performed with a
server carrying food attractively arranged on silver platters then served on the
individual plates of guests on the table.
• English Butler Service – Butler service procedures are basically the same as for
Russian service, except that the guests serve themselves with utensils provided
from the platter, which is held by the waiter (butler) with both hands.
• American or Plate Service – American service is by far the most widespread style
of service. Food are arranged attractively in the kitchen, brought to the service area
then served on the individual covers of guests.
• Family Style Service - In this type of service, plates are preset. The food is served
on large serving dishes and placed in the middle of the table, and then the guests
help themselves or pass it from one guest to another along the table

122021 ♥
122021 ♥
The Recipe Costing Process

Step 1. Enter the standardized recipe data. From the recipe card, transfer the recipe file
number, recipe name, yield and portion size, ingredients, and ingredient quantity. Write all
quantities in the EP column first, since standardized recipes usually indicate cleaned,
peeled and cut form and thus mean EP weight. Indicate the date when the recipe was cost.

Step 2. Input Trimming Loss Percentage. Based on Yield Analysis conducted, input the
results of yield analysis, so that such data will be used for computation of E.P. Cost.

Step 3. Compute for A.P. Quantity by adjusting Yield. Since recipe in E.P. Quantity column
does not reflect percentage loss, adjust yield to reflect it. Divide the E.P. quantity by the
yield percentage, to reflect A.P. quantity. If an ingredient does not have any loss due to
preparation, (e.g. oil o butter), then the EP quantity is simply the same as the AP quantity.

Step 4. Input Price List Data. From the price list based on the most current market list,
purchase order and price quotations, get the market price of the individual ingredients.
Write these in the A.P. Cost column.

Step 5. Compute unit price of ingredients. This is done by converting the total purchase
price to single unit prices. Be sure the unit price has been converted to the same unit of
measure as the ingredient quantity. Write the results in the E.P. Unit Cost column. Round
off answers to the nearest three (3) decimal places.

Step 6. Compute for Extension Cost. To compute for the extension cost, multiply the A.P.
quantity with the A.P. Cost. Write the results in the Extension Cost column.

Step 7. Compute for Total Cost. To get the total cost, add all of the extension costs together.
Write the result on the Total Recipe Cost row. Note: It is also usual in recipe costing to add
five to ten (5-10%) percent to the total ingredient cost to pay for salt, pepper, other
seasonings, pan greasing and so on whenever they are not indicated in the recipe, and
account for fluctuating prices and inflation.

Step 8. Compute for Cost per Portion. Divide the total cost of preparation by the yield or
number of portions to get the Unit Cost or Cost per Serving. Round the answer off to two (2)
decimal places

122021 ♥
122021 ♥
122021 ♥
122021 ♥