Name:- Amrit

Year:- 2nd Year

Course Name:- B.Sc H&HA

Topic:- OFF-PREMISES CATERING/ODC

S U B M I T T E D B Y: -
AMRIT RAJ SUBMITTED
TO:-
MR. RAMANAND MISHRAI
OFF PREMISES CATERING/ODC

“Off-premise catering is serving food

at a location away from the caterer’s
food production facility”.
One example of a food production facility
is a freestanding commissary, which is a
kitchen facility used exclusively for the
preparation of foods to be served at other
locations. Other examples of production
facilities include, but are not limited to,
hotel, restaurant, and club kitchens. In most
cases there is no existing kitchen facility at
the location where the food is served.
 THE SHOW

 Importance of Client Service

 Role of the Supervisor

 Table Setting

 Buffets and Food Stations

 Proper Service Techniques

 The Importance of the off premise

catering Kitchen
 CLIENT SATISFACTION

 Means repeat Business

 4 of 5 dissatisfied guest will not

complain to the caterer or a staff

member

 For every 10 dissatisfied guests, 7

will tell 20 others

 CREATING A SUCCESSFUL EVENT

 Service must be efficient

 In keeping with the event

“Good Service is a matter of opinion or perception”

Miscommunication is often at the centre of any service problems

COMMON SERVICE COMPLAINTS

 Broken Promises

 Rudeness

 Indifference

 Not listening

 Negative attitudes
CUSTOMER SERVICE SYSTEM

 People before paperwork

 Always be courteous
 Remember your manners
 Train your staff to be responsive
 Answer phones and return calls quickly
Deliver proposals promptly
 Be flexible
 Deliver what you promise
THE ROLE OF THE SUPERVISOR
 Management by walking around
 Oversees unloading of equipment
 Ensures kitchen is stocked and ready
 Supervises set up team – Diagram
 Sets up the “model” table
 Ensures that event is set up at least 1
hour prior
 Keeps service on schedule
 Directs counts of equipment and service
items
Food Quality is important but not the only thing

 Caliber of the service staff

 Table decorations

 Were the staff sincere

 Ancillary services such as DJ Did the event reflect well on them

 THE SUPERVISOR

 Should have recipe cards and

ingredients for all foods

 Meets with the client to go over the

event, in detail.
 Restroom locations

 Service procedures

 VIPs or other notable guests and

special arrangements
 Complete discussion of menu and

beverage service
 The Schedule of Events
DURING EVENTS

 Keeps the service on schedule

 Walks the floor

 Anticipate possible problems

 Checks in with staff regularly

 Staff get short breaks (depending on length of the event)

AFTER THE EVENTS

 Bag trash and dispose of properly

 Check out staff
 Collect any balance due
 Return safely to commissary
 Breakdown can begin after the guests leave
 Count all equipment, make sure it is loaded properly
 Deal with leftovers according to contract
 MEAL SERVICE

 Have the room set up at least 1 hour

prior to event
 Food does not have to be out
 Client is assured things are going to
plan
 Allows time to solve problems
 Gives staff time for a break and to
freshen up
 Allows for a staff meeting/event
review
 Safety check on equipment
TABLE SET

The way the table is set will vary by:

 Meal Type

 Style of Service

 Food being served

 Time allowed for event

 Speakers, presentations
 SERVING PROCEDURES

 Butlered Hors d’oeuvres

 Know the name of the food and its
ingredients
 Warn if hot or spicy
 Always smile
 Carry cocktail napkins in free hand
 Always return to kitchen with dirty
glasses or dishes
 Keep the tray looking neat
 If food is to be served hot, return to
kitchen in 5-10 minutes
 When the tray looks depleted, return for
more
 Try to take different paths when passing
SERVING THE MEAL

 Servers and Runners –

 Russian Service
 English Service
 American Service
 Service
 Serve food from left with left hand
 Clear from right using the right hand
 Serve beverages from right
 Never reach in front of guests
 Don’t make unnecessary noise
 Never touch flatware on the plate
 Replenish water glasses frequently
 Always serve female guests first – oldest to youngest
Serving the Meal - Courses

 Pour or serve beverages

 Serve hot bread or rolls
 First Course (if not pre set)
 Following courses
 Each course should take 15 -20 minutes to serve, eat and clear

“The key to excellent service is excellent timing “

BUFFET AND FOOD STATION

 One Buffet or food station per every 50 -

75 guests
 Each main dish will need 24” of space

on the buffet table

• Skirt or cover the backs of the tables if

they can be seen

• Bring extra bowls, props, utensils, dishes

and platters, especially chaffing fuel

• Determine the system of replenishment

 HOT DISHES

 Light Fuel at least 45 minutes before

event

 Be safe – have a fire extinguisher

 Food must be kept hot – keep covered

when not serving

 Chafing dishes should be filled with

water (preferably hot) as soon as they are

set up
CONCLUSION
This book should provide all the necessary information to those
who are motivated to start their own companies or to develop an
off-premise catering division of an existing foodservice
operation. Study hard, and, as an entrepreneurial and motivated
student, you should be well on the way to a thorough
understand.

We must warn you—catering is not an especially easy way to

make a living. But it is an extremely rewarding and interesting
field that combines interpersonal and organizational skills,
societal trends, and financial acumen. If you do it well, your
clients won’t be the only ones celebrating at your events! ding of
the catering field.