CATERING INDUSTRY

Introduction
 Catering is derived from the word “Cater” which means to serve.
 Often called as the Hospitality Industry
 Which basically involves the two aspects – first is the food and
beverage and the second is the service.
 But in the modern concept of catering, ; it also involves a full
consideration on creating the ambiance and environment to entertain
the customers.
 Concerned and seek to identify and meet the customer's real needs
and the expectations or the real requirements
 History of catering industry
 catering and fine cooking trades dates back in the 4th millennium
BC.
 Believed to have been started in China but Old Egypt already had
such kind of facilities.
 Catering as a business flourished in ancient Greece when first real
hostels and inns were built.
 At first, the accommodations for Roman soldiers were found along
the military roads and trading routes, which were eventually opened
to all travelers.
 Inn Keeping was first known to world as early as 1200 BC, which
attained a concrete form and proper system at around 600 BC
 During Charlemagne's time, the catering trade developed and
spread throughout the entire Europe because transport and trade
required secure accommodation.
 The concept of Cafeteria and the Coffee Shop came into
existence in the early 17th century in London and its suburbs,
Those outlets were basically known for their cleanliness and good
service.
 The catering industry was widely spread in Germany from 14th to
15th century and this had drawn the attention of legislators.
 Itis true that the concept of modern catering industry evolved
from the Inns, Coffee Shops and the Cafeterias of the (16-18th)
century and took a definite shape when it really became
commercialized
 Inn Keeping was first known to world as early as 1200 B.C
large numbers of inns were built at the strategic points
on highways for the benefit of traveling troops and the
civilians .
 These earlier Inns were operated by the traders and the landlords .
 Those inns provided foods, shelter and the security to the travelers .
 various traveling modes access an easier and faster travel resulting the trend of traveling phenomenon as
a part of life to more and more people .
 Concept of Cafeteria and the Coffee Shop came into existence in the
early 17th century in London and its suburbs .
 Basically known for their cleanliness and good service .
 The concept was followed by the Americans in the large scale with
the concept of catering the mass of people which went ahead in
various catering houses and the hotel operations.
 Concept of modern catering industry evolved from the Inns, Coffee
Shops and the Cafeterias of the (16-18th) century .
 Earlier catering establishment featured traditional style of cooking .
 Influence of gastronomy science dealing with the cooking of food was
derived from the Castles, Palaces and the homes of wealthy families
where chefs were imported from different part of the world to
practice their art of cooking foods.
 Catering Industry

Catering Industry

Primary Catering Secondary Catering

 CLASSIFICATION OF CATERING
ESTABLISHMENTS
1. Primary or Commercial Catering
Establishments
 Oftenestablished by private sectors.
 Established with the target of earning profit
 Totally profit motive .
 Include those establishments and outlets selling
hospitality services to the general public for the
sake of profit sharing .
 They incorporate more facilities along with
foods and beverages.
 Some examples are hotels, resorts, restaurants,
catering houses, bars and pubs, café, fast foods etc.
 1)Commercial Catering
 Often established by private sector.
 It provides more and more luxuries and other
facilities to customer.
 Facilities and service provided is very high standard.
 Low food cost and high profit margin is the guide line
of establishment.
 More profit oriented.
 Profit after guest satisfaction is main motto.
 Use of skilled(75%) and semi skilled(25%)
employees.
 Layout, ambience, equipment's etc. are of high
quality.
E.g.
1. Hotel
2. Restaurant
3. Bar
4. Fast food
5. Take away
6. Café
7. Pub
8. Wine bar
9. Pastry and confectionery
 Hotel
• Living institution with charming
atmosphere.
• Its primary function is to provide food,
beverage and accommodation with various
facilities.
• They offer:
1. Food and beverage.
2. Room attendant service
3. Accommodation
4. Recreational services
 Resort
 Located near or at natural sites like
sea beaches, Jungle, mountain,
mountain, hill etc.
 Two types of resort:
1. Forest Resort
2. Sea Resort
• Length of guest is longer.
• Targeted guest are vacationer,
holiday maker, honeymoon couple
etc.
• It is moderate as compered to down
town hotel.
• Facilities like relax, atmosphere, golf,
safari etc
 Motel
 Type of hotel located at highway.
 It provides foods, beverages and
accommodation.
 They are moderate in rate.
 Provide facilities like car parking,
garage, maintenance and re-fueling etc.
 Target customer are road travellers, who
travel by road vehicles.
 Guest may limited to 1 night.
 It
Restaurant
is a outlet where food and
beverage can be bought and
consumed simultaneously.
 They may be the free
standing or part of the
hotel.
 Types of restaurant:
1. Specialty Restaurant:
2. Ethnic Restaurant
3. Multi- cuisine Restaurant
 Types of restaurant:

1. Specialty Restaurant:

2. Multicuisine Restaurant
3. Multi Cuisine
 Café
 It serves varieties of coffee
like instant coffee, espresso,
cappuccino, etc.
 Alongwith other drinks and
bakery items.
 Pastry & Confectionery Shops

 They are like take

away restaurant,
specialized pastry,
confectionery and
bakery.
 Service is fast and
these days
tea/coffee and some
non-alcoholic
beverage are also
served.
Night Clubs
 Night club is an outlet which is
established to cater those customers who
wants to enjoy night life.

 It is a private club which offer food,

beverage, music, dancing etc at night.

 Usually they serve A la’ carte menu.

Public (Pub) House
 Pub is the short form of Public House.

 It is an outlet where various types of

alcoholic and non alcoholic beverage are served
with emphasize on draught beer
(Cask, keg), along with light good music.

 Only limited snacks are served.

 It is considered as meeting place of youth.

 Take Away

 Serves
food and
beverage that can be
packed and taken to
home.
 Good packing system.
 Noany provision of
setting arrangement.
Fast food
 Serves very especial or limited food items that
can be cooked easily, served easily and eaten
easily.

 Limited foods are served, usually focused in

single product.

 Maximum turnover of the guest.

 For example Mc Donald, Pizza-Hut, KFC etc.

 Bar
 Bar is an outlet which serve all types of
alcoholic and non alcoholic beverage
along with light snacks.
 Layout and decor are attractively
designed.
 Bottle of alcoholic & non alcoholic
beverage are attractively displayed
behind the counter.
 Most be able to serve over counter or by
waiter.
 They may be free standing or part of
hotel.
 Public Bar
 Located at public area.
 Serve beverage to general public.
 Dispense Bar/ Service Bar


It is also known as hidden bar.
 It is located at the back of
the house.
 Guests are not allowed to
visit consume beverage at this
bar.
 This bar is established to
dispense the beverage to
other outlets.
 Wine bar

 It is an outlet which basically

serves the different varieties
of wine like Red wine, white-
wine, Rose wine, Champagne
etc. along with some light
meals or snacks.
 2)Economical Catering
 Operated by both private and public sector.
 Food and beverage are provided at moderate
rate.
 Profit expected is very moderate.
 Facilities offered are moderate and design, décor,
layout etc are economic.
 Staffs are usually semi skilled.
E.g.
1. Industrial Catering
2. Transport Catering: Airline, Railway, Ship
3. Out door Catering
E.g.
1. Industrial catering
 Company Operated catering: Operated by group
of management of the industry. Limited food
and beverages are provided at scheduled time of
breakfast, lunch and dinner.
 Indenture operated catering: These catering is
established by individual or group of
professional on the contract or agreement.
Rates are comparatively high as compared to
COC.
 3. Welfare Catering
 Operated by recognized authority.
 Provide service at very low rate.
 Usually operated at BEP. Break Even Point
 Service oriented rather than profit motive.
 Usually, operated to fulfill social needs.
 Selected menu on cyclic are offered.
E.g.
1. Hospital catering
2. School Catering
3. Hostel, College and University Catering
4. Police and army catering
4)Voluntary Catering
 Catering operated by group of voluntary by organized group with out
profit.
 No any profit motive.
 Usually, operated by trust and social group.
 Usually organized in Church, Temple, Gumba etc.
E.g.
1. Trust
2. YMCA (Young Men Christian Association)
3. YWCA (Young Women Christian Association)
2. Secondary or Welfare Catering
establishments
 Secondary industry are those catering
establishment whose primary function is some
thing else but secondary business is catering
(Food and Beverage).
 The secondary catering establishments are
established with the motto of providing services
to the general public rather than earning profit.
 The fundamental difference between primary
and secondary catering it that PCE is established
to earn profit where as secondary or welfare
catering is to minimize the cost by achieving the
maximum efficiency.
 Usually service motive and runs in BEP.
 Secondary catering industry includes:-
i. Transport catering
ii. School, College and University canteen
iii. Hospital catering
iv. Prison Catering
v. Departmental store catering
vi. Navy catering
 Transport Catering

 Provision of food and beverage

during or after the journey in
the means of transportation.
 Warm and cold food are usually
served.
 Due to lack of service food and
beverage are served from
trolley or tray.
 The service may be of
complimentary basis or may be
payable individually.
 It includes:
 Airlines catering
 Road catering
 Ship catering
 Cargo ship catering: Employee
 Cruise catering: Employee and
passenger.
Hospital Catering
 Thisoutlets prepare
very good quality food
and beverage, which
retain high nutritional
value.

 Mainobjective, well
balanced food.

 Served to patient,
hospital staff and
visitors.
 Old People Home

 Establishedto provide
food, beverage and
accommodation to old
age people.

 Other facilities
includes health club,
library etc.
 Navy Catering
 Anoutlet which
basically provide
food and beverage to
navy people, army
and the air force
people.
 Theyare served in
subsidized rate.
 Cyclic menu.
Prison Catering

 Catering within the

prisons for providing
food and beverage to
prisoners.
 Dietis served on the
basis of weekly fixed
quantity of food.
 Extra
allowances for
meat and fruits.
 Industrial Canteens
 Providesfood and
beverage to the
employee work in the
organization.
 Serviceat certain set
of time like breakfast,
lunch, dinner etc.
 Operate by company
or contract.
 Servein reduced rate,
subsidized rate.
 King of Chefs
Marie Antoine (Antonin )Carême (8 June 1784–12 January 1833)
 He was known as "The King of Chefs, and the Chef of Kings"
 Abandoned by his parents in Paris in 1794 at the height of the French Revolution he worked as a kitchen
boy at a cheap Parisian chophouse in exchange for room and board.
 Was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high
art" of French cooking: a grandiose style of cookery favored by both international royalty and by the
newly rich of Paris. Carême is often considered as one of the first, internationally renowned celebrity.

In his first major position, Carême worked as chef de cuisine to Talleyrand. More than simply as an employer or
sponsor, Talleyrand actively encouraged Carême to produce a new refined style of eating, using fresh herbs and
vegetables and simplified sauces with fewer ingredients.
Carême's impact on culinary matters ranged from trivial to theoretical. He is credited with creating the standard
chef's hat, the toque; he designed new sauces and dishes, he published a classification of all sauces into groups,
based on four mother sauces. He is also frequently credited with replacing the practice of service a la francaise
(serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu) after he
returned from service in the Russian court, but others say he was a diehard supporter of service à la française.
Auguste Escoffier
One of the greatest chefs is Auguste Escoffier (1846-1935).
Escoffier was the father of modern French cuisine and is
universally recognized as the finest master chef of the 20th
century. He started working in his uncle’s restaurant at age
14 and went on to work in the world most famous hotels.
Throughout his life he catered to royalty and established the
kitchens of many fine hotels (The Savoy, Grand Hotel Monte
Carlo, Hotel Ritz Paris, Grand Hotel Rome, etc). When Kaiser
Wilhelm II met Escoffier, he remarked "I am the Emperor of
Germany, but you are the Emperor of Chefs".
Escoffier’s most famous recipe was Peach Melba, created for
Australian opera star Dame Nellie Melba (1861-1931) when
she was staying at the Savoy in 1893. He also streamlined
professional kitchens into a station-based brigade system,
still used today. The lifetime count for Escoffier's invented
recipes exceeds 10,000.
PEACH MELBA
Alexis Benoist Soyer (4 February 1810 – 5 August 1858)
 He was a French chef who became the most celebrated
cook in Victorian England. He also tried to alleviate
suffering of the Irish poor in the
Great Irish Famine (1845-1849), and improve the food
provided to British soldiers in the Crimean War. In 1837,
Soyer became chef de cuisine at the Reform Club in
London.
 He designed the kitchens with Charles Barry at the newly
built Club. He instituted many innovations, including
cooking with gas, refrigerators cooled by cold water, and
ovens with adjustable temperatures.
 His kitchens were so famous that they were opened for
conducted tours. When Queen Victoria was crowned on 28
June 1838, he prepared a breakfast for 2,000 people in the
Club. His salary was more than £1,000 a year. His Lamb
During the Great Irish Famine in April 1847, he invented
a soup kitchen and was asked by the Government to go
to Ireland to implement his idea. This was opened in
Dublin and his "famine soup" was served to thousands of
the poor for free. Whilst in Ireland he wrote Soyer's
Charitable Cookery. He gave the proceeds of the book
to various charities. He also opened an art gallery in
London, and donated the entrance fees to charity to
feed the poor. In 1849 Soyer began to market his "magic
stove" which allowed people to cook food wherever they
were. It was designed to be a tabletop stove. Soyer
resigned from the Reform Club in May 1850. The next
year, he opened his "Universal Symposium of All Nations"
opposite the gates of the Great Exhibition in Hyde Park,
on a site now occupied by the Royal Albert Hall. He was
forced to close his great venture after losing £7,000