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Organizing the Event

Organizing the Event. Chapter 9. Organizing Tasks. Formal structure Management design of the catering organization Supports implementation of caterer’s strategy Core organizing tasks Creating the menu Developing recipes Writing specifications

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Organizing the Event

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  1. Organizing the Event Chapter 9

  2. Organizing Tasks • Formal structure • Management design of the catering organization • Supports implementation of caterer’s strategy • Core organizing tasks • Creating the menu • Developing recipes • Writing specifications • Ordering, receiving, issuing, producing, transporting and service

  3. Catering Management Tasks • Menu • The foundation upon which everything revolves • Determines • Type of food, recipe, flow of food • Layout and capacity of equipment • Size and type of storage facilities and human resources • Specifications • Ensure consistent preparation and presentation • Excite the consumer to be a repeat customer

  4. Purchasing • The purchasing plan outlines how to accomplish the purchasing objective. • The plan is written into a purchasing manual. • Policies • Procedures • Rules • Security procedures • Most caterers share basic purchasing needs.

  5. Building a Supplier and Caterer Relationship • Professional relationships contribute to a successful purchasing program. • The caterer and supplier build loyalty. • Supplier sales representatives • Aka distributor sales representatives (DSRs) • Match distributor’s resources to caterer’s needs • Visit new customers who have entered the market

  6. Market Intermediaries • Distributors • Specialty/broadline distributors • Food shows • Food brokers • Manufacturer’s agents • Direct sales responsibilities • Broker responsibilities • Wholesale clubs • Retail grocery stores

  7. Ordering • Securing the right amount & kind of materials to meet production and satisfy the client • Requires an understanding of: • The menu • Number of guaranteed guests • Portion size • Standardized recipes • Storage and production capabilities

  8. Portion Control • Measuring ingredients in food production is one of the most important management control tasks. • Caterers measure by number, volume or weight. • Understanding As-Purchased vs. Edible Portion • As-Purchased (A.P.) • Edible Portion (E.P.) • As-Served (A.S.) • Waste (W) • Waste Percentage (W%)

  9. Receiving • Verifying all deliveries against specs & quality • First control point in the flow of food • Fundamentals of receiving: • Area should be well lit • Food acceptance done near delivery door • Use correct thermometer • Always obtain food from reputable suppliers.

  10. Storage Control and Inventory Management • Storage Control • Maintains adequate space for food, beverage, chemicals and equipment • Label all storage containers. • Prevent cross-contamination. • Inventory Management • Managing the amount of merchandise in storage areas is a financial investment for the caterer. • Appropriate inventory control prevents over-purchasing of items, spoilage, theft, etc.

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