Banquet other than the building or facility
where the food is prepared.
Catering Management
- Planning
- Organizing
- Leading
- Directing
- Controlling Catering Activities
Three (3) Segments of
Foodservice Industry
1. Commercial Segment – (or for
profit operations) includes the
independent caterer, the restaurant
caterer, and the home-based caterer.
2. Noncommercial Segment – (or
not for profit operations) consists of
not money-making catering activities.
3. Military Segment – encompasses
all catering activities involved in
association with the armed forces and /
or diplomatic / political events.
Paradigm on Three (3) Food
Service Industry
1. Commercial Segment
- Independent Caterers
- Hotel / Motel Caterers
- Home-Based Caterers
- Restaurants / Catering Firms
- Private Clubs
2. Noncommercial Segment
- Business / Industry Accounts
- College and University Catering
- Health Care Facilities
- Recreational Food Service
- School Catering
- Social Organizations
- Transportation Food Service Catering
3. Military Segment
- Military Functions
- Diplomatic Function
Two Types Of Catering Services
1. On-premise Catering – indicates
that the required functions and services
are held exclusively within the
caterer’s own facility.
2. Off-premise Catering – the
caterer transports all the food, serving
products, and personnel to a location
Organizational Chart of Basic
Banquet and Catering Service
Types of Catering Event
- Social Event
- Corporate Event
Types of On-Premise Catering
- Hospital Catering
- High School / Elementary School
Catering
- University / College Caterers
On-Premise and Off-Premise
Combination
a. Private Parties – cater bridal
showers, a small retirement dinner, or
a small awards dinner for a special
occasion. The caterer might provide a
mini menu such as d’oeuvres and
sandwiches.
b. Conventions and Weddings –
are two of the most profitable catering
because of all extra purchases that can
be incorporated into a single event.
c. One-Stop Shop Catering – many
caterers evolve into a full service or
one-stop shop for the client. It will
work with rental companies to provide
tables, chairs and tents. Additional
services based upon the needs of the
clients for a memorable occasion.
d. Mobile Catering – employs
trucks that are equipped with a body
that has built-in facilities such as gas-
fired coffee urns/ pots. Trucks are
dispatched to a variety of sites and
locations.
e. Seasonal Niche – off-premise
catering opportunities will also enable
many restaurants and hotels to develop
a seasonal niche. These events may
involve food that are prepared at a
restaurants or hotel and served off-
premise.
f. Summer Outdoor Events – a
caterer must be prepared in advance
for the unexpected.
Personnel
The Basic Banquet and Catering
Service Personnel
a. Catering Manager – exercises
overall responsibility for planning and
administration including establishment
policies and standards for the catering
business.
b. Catering Coordinator or
Banquet Coordinator – designs the
banquet packages as well as handles
marketing and booking of functions.
He attends to the preparation and
signing of banquet contracts and
monitors execution of items set in such
contracts.
c. Catering Service Supervisor or
Headwaiter
- plans, organizes, directs and controls
the set-up and service for all catering
functions.
- he formulates policies and guidelines.
- he checks and monitors the
preparations and actual services.
- he conducts orientation and training
of staff.
d. Captain Waiter
- oversees the banquet set-up and
service staffs every function.
- he supervises the service staff and
bus persons in their stations.
- he ensures that the bus persons and
service staffs clear the dirty dishes
when needed.
- he attends to the customer’s needs
problems, and complaints.
e. Wine Steward – the expertise on
wines and good interpersonal skills
since his job is to suggest, sell and
serve wine to the guests.
f. Waiter
- responsible for set-ups and service
for catering and banquets operations.
- he sets up the dining area as per
client’s requirements.
- he serves food and beverages
according to standards and clears
tables and keeping it free from soiled
items.
- his duties also include attending to
the requests and inquiries of guests.
- he makes beginning and ending
inventories and accounts for losses and
breakages.
g. Busperson or Dining Room
Attendant
- assists the service staff. He requires a
high level of efficiency and
organization; he should be well-
trained. He performs other related
duties assigned by his superior.
h. Service Persons
- their requires them to provide service
for the guests. They are considered to
be the eyes and ears of the dining area
manager.
- the duties include preparing the
station and checking for cleanliness,
greeting customers, suggesting menu,
taking orders, clearing dirty dishes,
anticipating customer’s needs,
preparing and collecting bill.
i. Secretary
- handles paper works, office records
and pertinent reports. She may
entertain client’s inquiries, handle
bookings, make client calls and may
prepare banquet proposals, event
orders and contacts.
j. Property Custodian
- responsible for the proper
safekeeping and issuance of supplies
and equipment. He maintains and
controls operating equipment used for
the function.
k. Kitchen Personnel
- one of the biggest roles in catering
management.
l. Supervisor / Head Cook /
Senior Chef
- supervises kitchen operations
included in the menu for every
function.
- he / she coordinates with the catering
owner regarding the dishes, recipes,
purchasing of needed materials,
receiving and proper storage
ingredients.
- takes charge of maintaining high
standards of sanitation and safety in
the kitchen.
m. Assistant Cook or Kitchen
Helper
- assists in the preparation of the food
in the kitchen and helps in maintaining
cleanliness and orderliness in the
kitchen.
Catering Facilities
- Kitchen Equipment – must not
only familiarize with the different
kitchen equipment. Also be
knowledgeable about their functions
to ensure its efficiency and accuracy.
Categories of Kitchen Equipment
1. Large Equipment
a. Stoves – usually operated by gas,
electricity, solid fuel or oil.
b. Convection Oven – produces
more even results due to the circulating
current of hot air. There is always a
cool area which the food can sink
without burning.
2. Mechanical Equipment – help
save time and effort on the part of the
caterer without sacrificing the quality
of food.
Different Kinds of Mechanical
Equipment
- food slicer or chopper
- microwave oven
- food mixer
- dishwashing machine
- steamers
- deep-fat fryers
- bratt pan
Types of Steaming Oven
a. Atmospheric Steamer –
considered pressure less, makes use of
boiling water which is found at the
bottom at the steaming compartment
and a vent.
b. Pressure Steamer – constructed
with a pressure safety valve which
only allows steam to escape on
reaching a certain pressure.
c. High Compression Steamer –
similar to pressure steamer but
functions at a higher temperature thus
cooking more quickly than others.
d. Pressureless Convection
Steamer – has a convection fan in a
vacuum compartment and cooks at low
temperature.
Off-Premise Catering
- is serving food at a location away
from the caterer’s food production
facility.
- Three Categories Off-premise
caterer: party food caterers, hot buffet
caterers, full-service caterers
- off-premise catering can mean
serving thousands of food to a group
people.
Advantages of Off-Premise
Catering
- advance deposits
- limited start-up capital
- limited inventories
- controllable cost
- additional revenues
- business by contract
- direct payment
- advance forecasting
- free word-of mouth advertising
- selectivity
Disadvantages of Off-Premise
Catering
- owners and staff undergo periods of
high stress during very busy periods.
- seasonality of the business.