The Catering World: Types of
Catering
Chapter 1
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duplicated, or posted to a publicly accessible website, in whole or in part.
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
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.
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
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duplicated, or posted to a publicly accessible website, in whole or in part.
On-Premise Catering
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Hospital catering
High school/elementary school catering
Private or nonprofit caterers
University/college caterers
Cultural institutions
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.
Advantages of On-Premise Catering
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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
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.
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
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.
Off-Premise Catering
• Examples
– Supermarket catering
– Dual restaurant-catering operations
• Strategies
– Distinct competence
– Defining a target market
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.
On-Premise and Off-Premise Combinations
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Private parties
Conventions and weddings
One-stop shop catering
Mobile catering
Seasonal niche
Summer outdoor events
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duplicated, or posted to a publicly accessible website, in whole or in part.
Questions Caterers Must Ask
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Location
Space/size
Budget
Personalities of management and client(s)
Compatibility of staff
Background check
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duplicated, or posted to a publicly accessible website, in whole or in part.
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
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or
duplicated, or posted to a publicly accessible website, in whole or in part.