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The Catering World: Types of Catering

The Catering World: Types of Catering. Chapter 1. Catering Management. Tasks working together Planning 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.

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The Catering World: Types of Catering

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  1. The Catering World: Types of Catering Chapter 1

  2. Catering Management • Tasks working together • Planning • 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

  3. Catering Segments • Commercial • For profit • Includes: independent caterers, restaurants, hotels • Noncommercial • Not-for-profit • Includes: university catering, health care, schools • Military • Armed forces • Diplomatic events

  4. On-Premise Catering • Hospital catering • High school/elementary school catering • Private or nonprofit caterers • University/college caterers • Cultural institutions

  5. Advantages of On-Premise Catering • Provides food and service for less • Labor costs are built in • Exempt from certain taxes • No need to pay for liability insurance • Events can be held 24/7

  6. Catering in Cultural Institutions • Cultural institution 1st; place for catered events 2nd • Challenges: • Design flaws and need for additional planning • Physical and time constraints • Keys to success: • Innovation • Technology • Food service management systems: • Internal self-operation • Invited external

  7. Off-Premise Catering • Examples • Supermarket catering • Dual restaurant-catering operations • Strategies • Distinct competence • Defining a target market

  8. On-Premise and Off-Premise Combinations • Private parties • Conventions and weddings • One-stop shop catering • Mobile catering • Seasonal niche • Summer outdoor events

  9. Questions Caterers Must Ask • Location • Space/size • Budget • Personalities of management and client(s) • Compatibility of staff • Background check

  10. Considerations for Home-based Caterers • Advantages • Can handle small jobs at less cost • Less overhead compared to professional caterers • Disadvantages • Usually not equipped for larger 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

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