ENTREP 106

EVENT MANAGEMENT AND CATERING

______________________________________________________________________________________________________

Harriette G. Santos, MBA

Course Facilitator
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COURSE STUDY SCHEDULE

Module 2

WEEK TOPIC ACTIVITIES

II. FOOD AND BEVERAGE ENGAGE
SERVICE MANAGEMENT IN
➢ Pre-test on
EVENTS AND CATERING
Food and
A. Food and Beverage Service Beverage
Management Service
1. The Role of Food and
Beverage Services in Events EXPLORE:
2. Food Safety and Sanitation ➢ Research work
3. Table Appointments
B. Providing Food and Beverage EXPLAIN:
Services ➢ Module
February 1. Types of Food Service reading
21- Systems ➢ Video clip
2. Styles of Service viewing
March 4, 3. Sequence of Service ➢ Online
2022 C. Beverage Operations discussion/
1. Basic Bar Operations during lesson
Events
2. Basic Coffee Preparations ELABORATE:
_______________________________________ ➢ Laboratory
activities
III. CATERING MANAGEMENT
EVALUATE:
1. History of Catering ➢ Offline and
2. Types of Catering and online quiz
Establishments ➢ Post Test
3. Styles of Catering Services
4. Principles and Functions of
➢ Write ups
Catering Management
5. Technology Evolution in the
Catering Industry and Modern
Concepts in the Catering
Industry

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CHAPTER II: FOOD AND BEVERAGE SERVICE

MANAGEMENT IN EVENTS AND CATERING
CHAPTER OUTLINE:
1. Food and Beverage Service Management
2. Providing Food and Beverage Services
3. Beverage Operations

“I've learned there are two words that will always draw a crowd — free food."
- Live and Learn and Pass It On, Volume VI

A. FOOD AND BEVERAGE SERVICE MANAGEMENT

• Rare is the event without a food or beverage element. Food is one of the major motivators
for people to attend events—unless, of course, it’s an event built around beverages.
Because of this, we want the food and/or beverage to make an impression on our guests.

THE ROLE OF FOOD AND BEVERAGE SERVICES IN EVENTS

• The food is often what people remember most about an event and is limited only by the
budget and your imagination. Look at food as an entertainment element and how it can
be incorporated into the theme. Add a new twist such as a chili cookoff or a barbecue
to an outdoor event.
• Menu- range of food items served in an establishment. This is the arrangement by which
the items are offered.
Aspects of Menu Planning and Development
1. Keep the audience in mind. Be realistic about the type of foods and beverages that are
served. Keep the demographics of the group in mind.
2. Use common sense in selecting the menu. Don’t serve alcohol or give bottles of wine as
gifts if the audience is recovering alcoholics. Don’t serve several meat courses at an event
where most of the guests are vegetarians or vegans. An entree of chicken with wine sauce
would probably go untouched if served to a group of children.
3. Ethnic, religious or group considerations are also important. The last thing an event
manager wants is for the guests to be mortified over the menu.
4. Adapt the food to the circumstances. Events held at indoor facilities offer more variety in
the way food can be served than outdoor venues do.
5. Try to be health conscious about the menu. Greasy foods like French fries or hamburgers
are expected at fairs or festivals, not at more upscale events. Lighter fare should always
be served for luncheons so that guests remain alert. Food should be pleasing to the eye
and colorful, as well as taste good.
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6. Start planning early. This will allow time for researching options, choosing menus, taste
testing, making decisions and knowing what supplies are needed.
7. Make use of available resources. Talk to the chef or caterer. Look at menus from other
events or recipes in cookbooks.
FOOD SAFETY AND SANITATION
Preventing food-borne illness is essential to the success of your business. An outbreak of
illness would be catastrophic to your catering business.
Food-Borne Illnesses
Food-borne illnesses are generally classified as food-borne infections, intoxication, or toxin-
mediated infection.
INFECTIONS- are caused by eating food that contain living disease-causing organisms.
INTOXICATION- is caused by eating food that contains a harmful toxin or chemical
produced by bacteria or another source.
TOXIN-MEDIATED INFECTION- is caused by eating a food that contains harmful
organisms that will produce a toxin once it has been consumed.
A food-borne hazard is a biological, chemical or physical hazard that can cause illness
when it is consumed in food.
The main symptoms of food-borne illness include the following:

• Headache
• Abdominal pain
• Diarrhea
• Fatigue
• Fever
• Vomiting
• Nausea
• Dehydration

In a report from the Centers for Disease Control and Prevention (CDC) titled,
“Surveillance for Food-Borne Disease Outbreaks—United States, 1988-1992”, it is clear
that bacterial agents are the leading cause of laboratory-confirmed outbreaks and that the
main reasons for the outbreaks are improper holding temperatures, poor personal
hygiene, improper cooking temperatures, foods from unsafe sources, and contaminated
equipment.

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BACTERIA. Bacteria are everywhere: in the air, in all areas of the kitchen and all over
one’s body. Most bacteria are microscopic and of no harm to people. Many forms of bacteria
are actually beneficial, aiding in the production of such things as cheese, bread, butter,
alcoholic beverages, etc. Only a small percentage of bacteria will cause food to spoil and can
generate a form of food poisoning when consumed.

Bacteria need several things in order to reproduce. Many food service managers refer to these
items as F-A-T-T-O-M:
• Food- Most bacteria prefer foods that are high in protein or carbohydrates, like meats,
poultry, seafood, cooked potatoes, and dairy products.
• Time- Bacteria only need about four hours to reproduce enough cells to cause a food-borne
illness. This time is the total time the food item spends in the temperature danger zone.
• Acid- Most foods have a pH less than 7.0. Very acidic food like limes and lemons normally
do not support bacterial growth. While most bacteria prefer a neutral or slightly acidic
environment, they are capable of growing in foods that have pHs between 4.5 and 9.0.
• Oxygen- There are aerobic bacteria and anaerobic bacteria, and these two types have
different oxygen requirements. Aerobic bacteria must have oxygen in order to grow;
anaerobic bacteria do not. These bacteria grow well in vacuum packed or canned food items.
Anaerobic conditions might also exist in the middle of large, cooked food masses such as a
large stockpot of stew or the middle of a large roast.
• Temperature- Most disease-causing bacteria grow between the temperatures of 41˚F and
140˚F. This is called the temperature danger zone. Some bacteria like Listeria
monocytogenes, a bacterium that is often the culprit in food-borne illness related to processed
luncheon meats, can grow at temperatures below 41˚F.
• Moisture- The amount of water in a food that is available to support bacterial growth is
called water activity. It is measured on a scale between 0.0 and 1.0; water activity must be
greater than 0.85 to support bacterial growth. Dairy products, meats, fish, shellfish, poultry,
egg, cut melons, pasta, steamed rice, and sprouts all have water activity levels between 0.85
and 1.0.
CONTROLLING BACTERIA
According to the CDC, the most common reason food-borne illness occurs is because of food
mishandling. This includes time and temperature abuse, poor personal hygiene, poor hand-
washing technique, and cross contamination.
According the CDC’s Surveillance for Food-Borne Disease Outbreaks (1988- 1992), the
following are the major factors for outbreaks:
Use of leftovers – 4% Improper Cleaning – 7%
Cross-Contamination – 7% Contaminated raw food – 7%

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Inadequate reheating – 12% Improper hot storage – 16%

Inadequate cooking – 16% Infected people touching food – 20%
Time between preparing and serving – 21% Improper cooling of foods – 40%
The good news is that most bacteria can be controlled. Best practices include:

• Good personal hygiene. • Eliminating cross-contamination.

• Monitoring time and temperature. • Employing a sanitation program.

HACCP (Hazard Analysis of Critical Control Points)

Hazard Analysis of Critical Control Points (HACCP) is a system for monitoring the food
service process to reduce the risk of food-borne illness. You are responsible for protecting
your customers by serving safe and wholesome food. To accomplish this, you need a
systematic process for identifying potential hazards, for putting safety procedures in place,
and for monitoring the success of your safety system on an ongoing basis. HACCP helps you
do all of these things.
HACCP focuses on how food flows through the process—from purchasing to serving. At
each step in the food-preparation process there are a variety of potential hazards. HACCP
provides managers with a framework for implementing control procedures for each hazard. It
does this through identifying critical control points (CCPs). These are points in the process
where bacteria or other harmful organisms may grow or food may become contaminated.
Using HACCP, you can identify potentially hazardous foods and places in the food-
preparation process where bacterial contamination, survival and growth can occur. Then you
can take action to minimize the danger.
HACCP is based on this principle: If the raw ingredients are safe, and the process is safe,
then the finished product is safe.

Check out this link https://www.youtube.com/watch?v=_xWhEdcKsYU to understand

more of the history and principle about this food safety system.

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TABLE APPOINTMENTS
Most caterers buy or rent basic, medium-weight white china for dinnerware. A five-piece
place setting includes two 7-inch plates for salad and dessert, a 9- or 10-inch dinner plate,
and a coffee cup and saucer. These are purchased or rented by the piece in quantities (e.g.,
twelve dozen 10-inch plates), not by place setting.
If the largest number of guests your catering operation can accommodate is 100, then you
should buy plates, cups, dishes, glasses, and silverware for 150 to allow for breakage and
loss. If you’re renting, 120 place settings will be enough.
You might also need bread and butter plates, soup cups or bowls with their accompanying
plates, parfait glasses, and other dinner pieces. Catering businesses with a more casual
approach to breakfast, brunch, or lunch affairs will want coffee mugs, too.
Here are some suggestions according to event:
Interactive or stationery buffet-type cocktail or dessert party- be more creative, perhaps
using smaller, geometrically shaped plates or different colors; you will also need three or
four 5-inch plates per person.

Casual lunch- use inexpensive glass dinnerware.

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Outdoor barbecue at a sporting event- most likely employ sturdy, disposable dishes; for a
formal event, bone china.

Each place setting also includes five pieces of silverware: salad fork, entrée fork, knife,
teaspoon, and soupspoon. Depending on what your menu offers, you might also need to
include butter knives, oyster forks, fish knives, dessert forks and spoons, or demitasse
spoons. A water goblet should also be part of each place setting, whether or not wine or other
beverages are served.
LINENS

Along with the place settings, you need to plan for table linens. In addition to tablecloths to
fit each table, you will also have napkins, table skirts for each buffet or service table, and
draping fabric on top. A head table might have special adornment, such as a gold lamé front
skirt and napkins
A set table should look generous, never skimpy in any way. The tablecloth should drape
adequately, and the napkin should be wide enough to cover the lap. The fabric should have a
good feel and should launder well.
If you use a laundry or linen service, it probably also launders your chefs’ coats and kitchen
staff’s aprons. Such services also often offer standard 72-inch square tablecloths suitable for
48- and 54-inch round tables. But using rental linens can be problematic: They don’t give
your catering business a unique look, and you can wind up with torn, stained, or otherwise

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unattractive linens from time to time. Owning a washing machine and dryer large enough to
handle the volume you need can be a good idea.

NOTE: The basics of TABLE APPOINTMENTS used for event and catering is
discussed on your Laboratory Activity 2 Manual.

___________________________________________________________________________

B. PROVIDING FOOD AND BEVERAGE SERVICE

The Food Service System

Food service system- is defined as an entity composed of several systems designed and
functioning together to accomplish specific objectives. In simple term, it is the “Provision of
food and drink ready for consumption away from home”
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TYPES OF FOOD SERVICE AND SYSTEM

1. CONVENTIONAL- Known as Traditional Food Service. Menu items are prepared in a
kitchen on place where meals are served and are held a short time, either hot or cold, until
they are served. It is used by small food service operators.

EXAMPLES: Small restaurants, Café

✓ Ala Carte- in restaurants, à la carte is the practice of ordering individual dishes from
a menu in a restaurant
✓ Table d’hôte system- as opposed to ala carte, where a set menu is offered
ADVANTAGES:
✓ Quality is of primary importance.
✓ Individuality of food service and better-quality standard could be achieved easily.
✓ Greater flexibility in making menu changes could be employed as soon as there is a
good market buy or during off season.
✓ This system is highly economical.
DISADVANTAGES:
✓ It produces an uneven, stressful workday because of the period demands.
✓ The workloads vary according to available ingredients making it difficult for workers
to master a recipe and achieve higher productivity.

2. COMMISSARY- known as Central Production Kitchen. It is characterized by a large,

central production kitchen separate from service units. A result of technological
innovations. Employs people who are highly trained in technological aspects of food
production in big quantities.

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EXAMPLES: employ by airlines, chain restaurants and large school districts

3. READY PREPARED- food are prepared in premises after which they are chilled or
frozen and stored for used at some later time.
EXAMPLES: used primarily in hospitals and restaurant chains, schools and colleges.

2-WAYS OF HANDLING FOOD IN READY PREPARED

a. Cook/Chilled Method- prepared foods are chilled immediately and packed
individually or in bulk which will be portioned later. They are prepared in
refrigerated storage for a day or two until they are ready for used.

b. Cook/Freeze Method- a blast freezer or cryogenic freezing system must be

available to freeze foods quickly to prevent food cell damage. Foods may be
individually packed or stored in bulk which require less freezer storage space.

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4. ASSEMBLY/SERVE- food production is not done on the premises. Fully prepared

foods are purchased, stored, assembled, heated and served.
EXAMPLES: cafeteria, turo-turo, hospitals and health care institutions

STYLES OF SERVICE IN EVENTS AND CATERING

1. Plated Style/American Service. Normally used for seated dinners or conventions, plated
service means that food is assembled on the plate in the kitchen, then brought to the table
by the server and placed before the diner. An advantage of plated service is that it
employs portion control that may result in less cost per person than serve-yourself
options.
The American service is a pre‐plated service, which means that the food is served into the
guest's plate in the kitchen itself and brought to the guest. The kitchen predetermines the
portion and the accompaniments served with the dish and then balance the entire
presentation in terms of nutrition and color. This type of service is commonly used in a
coffee shop where service is required to be fast.

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2. Buffet style. In this type of service, guests proceed along a line of tables serving
themselves from a number of foods, thereby reducing the number of service personnel.

Food station style. This is a variation of buffet style service where food is placed on
smaller tables at various locations.
3. Cafeteria style. Cafeteria style is like a buffet line except the service staff dishes the food
onto the plate according to choices made by the guest.
4. Family style. Seated guests serve themselves from common dishes that are placed on the
table by wait staff.

5. Receptions. (also known as “butler passed hors d’oeuvres”) are often replacing traditional
sit-down dinners because they offer guests a chance to mingle and carry-on conversations
while sampling a variety of foods.

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6. Russian style. More elegant sit-down dinners may use this form of service that features
diners helping themselves to food presented by wait staff. More room must be allowed
for wait staff to operate and this practice is often used by smaller specialty restaurants.

7. French style. Small, exclusive restaurants or VIP dinners sometimes use this service style
in which the wait person places each food item on every diner’s plate.
8. Gueridon Service- This is a service where a dish comes partially prepared from the
kitchen to be completed in the restaurant by the waiter or, when a complete meal is
cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley,
which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent
part, as he is required to fillet, carve, flambé and prepare the food with showmanship.
The waiter has to have considerable dexterity and skill.

NOTE: Sequence of Service is elaborated on your Laboratory Activity 5 Manual:

Underpinning Knowledge.

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C. BEVERAGE OPERATIONS
1. Basic Bar Equipment
Bartender is in charge of making sure that the bar area has the appropriate equipment, which
includes bar strainer, bar towels, bottle and can openers, corkscrews, plenty of ice with tongs
or scoops for serving, large pitchers, measuring spoons, mixing glasses or shakers, mixing or
stirring spoons, 1-ounce jiggers, paring knives and zesters, and wastebaskets. The bartender
also organizes the mixers, garnishes, napkins, and barware.
Glassware for bar and wine service includes:
➢ Narrow tulips or flute glasses for sparkling wine and champagne
➢ 8- or 10-ounce tall or wide tulips for white or blush wines
➢ 8- or 10-ounce wide-bowl glasses or goblets for red wine
➢ Small wineglasses or ponies for fortified wines like port
➢ Pilsner glasses or sleeves for beer
➢ 10-ounce highball glasses
➢ Martini glasses
➢ Rocks or footed rocks glasses
➢ Snifters for brandy or cognac

2. Portion Control
Just as with foodservice, you must implement portion control in your alcohol service if you
want to make a profit.
➢ The regular size for a bottle of wine or spirits is 750 ml, or about 25 ounces. Most
wine portions are 4- to 5-ounce pours, with five to six pours per bottle.
➢ The portion size for spirits is 1½ ounces, with sixteen pours per bottle. Fit your wine
and spirits bottles with the appropriately sized pouring spouts, and portioning will be
automatic.

3. Types of Bar Service

a. CASH BAR. At a cash bar, all the guests pay the bartender for their drinks. In
some cases, drink vouchers can be purchased at a centralized location, which
makes it easier on the bartenders—and controls the collection of money.
- Some caterers permit the display of tip cups, while others do not but instead
charge a separate bartenders’ gratuity.
- Cash bars are mostly found at business-oriented events or where the consumption
of alcohol is subtly discouraged: People paying for their drinks tend to drink
considerably less.
- Caterers usually reduce the inventory for cash bars compared to amounts
associated with an open bar.

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b. OPEN BAR. An open bar means that guests do not pay for any beverages they
drink during the event. The charge for an open bar is usually a set figure per
person. A service charge or gratuity is often added to the final bill based on this
charge. The price for an open bar usually depends on the specific beverages that
are offered.
- An open bar offering top-shelf beverages, for example, will be more costly than
one serving only well drinks—those of inferior brands and quality. Because the
drinks are free, more diligence is required in making sure that no guests become
intoxicated at an open bar event. Most caterers do not permit the display of a tip
cup at an open bar.

c. BY CONSUMPTION. The host can also be charged for the actual number of
drinks consumed at the event. Each type of drink (mixed well drinks, mixed top-
shelf drinks, wine, beer, and soft drinks) is priced individually, and the bartenders
keep a tally of how many of each are collectively consumed by the guests. At the
conclusion of the event, the caterer hands the customer an itemized bill for the
beverages and collects payment.

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4. Ancillary Personnel. A variety of arrangements can be made regarding the service of

beverages to ancillary personnel at an event. Some clients may request that band
members, photographers, DJs, and so on, be served alcoholic beverages, while other
clients may not permit it or require them to pay separately for the drinks that they
consume. In any of these cases, the same precautions should be taken to prevent anyone
from becoming intoxicated.

5. Wines
Wine is often considered the most food-friendly alcoholic beverage. Most caterers have
someone on staff who is knowledgeable about wine and who can assist the client in
choosing appropriate wines and pairing them with menu items. It is important for this
individual to respect the price range and tastes of the client and not to behave snobbishly
or intimidate the client in any way.
The sommelier or wine steward should also be on hand at the event to make sure the
wines are opened and served at the appropriate times.

CORKAGE FEES Some clients will want to provide their own wine for a catered event.
In such cases, it is customary for the caterer to charge the client for handling and pouring
the wine, a fee that offsets the loss of the profit the caterer would have made from selling
wine to the client. The customary corkage fee ranges from Php 500.00 to Php 2,500 per
bottle depending on brand and quantity.

ACTIVITY 2.1. WINE SERVICE (Deadline: March 8, 2021)

Wine should be stored properly, in a climate-controlled environment; upon service, it

should already be at the correct temperature. Research for the recommended
temperatures for the following wines and give one example of wine brand of each.
Encode or write your output/s on a one whole sheet or short bond paper. (40 points)

a. Dry whites and roses

b. Light-bodied reds
c. Medium to full bodied reds
d. Sparkling
e. Sweet and dessert wines

Research for the proper wine etiquette as to:

a. Handling wine
b. Opening wine
c. Serving wine

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6. Thoughts on Champagne
Many social events include a champagne
toast as part of the festivities. Typically,
servers pass around prefilled glasses that
contain between three and four ounces each.
A bottle of sparkling wine contains
approximately eight servings poured in this
manner. Therefore, an event of 100 guests
requires 12 bottles, or one case, of sparkling
wine for the toast alone.
The sale of the sparkling wine produces
additional profit for the caterer over and
above what is generated by the sale of other
beverages for the event.
If, however, a client needs to trim the
budget, a caterer may suggest eliminating
the sparkling wine; guests can always use whatever beverage they are drinking at the time
of the toast.

7. Consumer-to-Bartender Ratio
When planning bar service for an event, most caterers use the ratio of one bartender for
every fifty guests. Two or three bartenders can work out of a single bar if the area is large
enough and set up correctly. Most caterers also assign additional service personnel to
serve drinks butler style during the reception portion of an event. This reduces congestion
at the actual bar area and enhances service overall.

8. Standard Beverage Service

At the minimum, a full bar should include:

a. ALCOHOLIC BEVERAGES
✓ Regular and lite beer
✓ White, red, and
sparkling wine
✓ Vodka
✓ Gin
✓ American or Canadian
whiskey (rye)
✓ Bourbon
✓ Scotch
✓ Rum
✓ Tequila
✓ Vermouth (sweet and dry)
✓ Kahlúa
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✓ Grand Marnier
✓ Campari
✓ Jägermeister
✓ Brandy

b. NON-ALCOHOLIC
BEVERAGES
✓ Regular and diet
cola
✓ Lemon-lime soda
✓ Tonic water
✓ Club soda or seltzer
✓ Ginger ale
✓ Water
✓ Orange, grapefruit,
pineapple, and
cranberry juices
✓ Bloody Mary,
margarita, daiquiri, and sour mixes

c. BASIC GARNISHES
✓ Lemon and lime wedges and twists
✓ Orange slices
✓ Maraschino cherries
✓ Pitted green olives
✓ Cocktail onions
✓ Salt (for rimming glasses)

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9. Other Beverages

a. WATER SERVICE. Water is often preset during catered affairs. Glasses are
placed on the tables and filled with ice and water shortly before the guests arrive.
The glasses are replenished many times during the meal and are usually not
cleared until the guests depart. A water analysis should be done for any catered
venue to prevent the service of distasteful water or ice. Water softeners and filters
can usually rectify any problem; however, if an unpalatable taste persists, the
caterer should train event planners to sell bottled water to all of its clients at a
minimal cost.

b. ICE. Caterers should never run out of ice during an event. High-volume on-
premise caterers purchase or lease high-output ice machines that can replenish ice
quickly. The ice machine manufacturer or commercial equipment dealer can
recommend the right machine for your operation based on the number of guests
you serve per hour.

10. COFFEE SERVICE. Coffee can be served from a glass pot or from a preheated metal or
ceramic pot, depending on the style of service. A metal or ceramic pot should be carried
on an under-liner plate with a napkin, with the under liner held as a splash guard while
the coffee is being poured, although good service techniques and well-designed
coffeepots with long, low spouts will minimize splashes.
When pouring coffee, the cup should be left
on the table and filled fairly close to the top,
leaving enough room for cream and to stir it
without spilling. By filling the cups
adequately, the server will need to make
fewer return trips to the table for refills. (For
the same reason, when pouring for one
guest, servers should always ask the other
guests at the table if they would like coffee
as well.)

COFFEE SERVICE BASICS

1. Always set sugars and creamers before serving the hot beverages.
2. One sugar bowl and creamer are needed for every four guests. If guests are just having
espresso, serve sugar only; do not serve lemon twists unless they are requested.
3. Set warm coffee cups to the right of guests with the handles at four o’clock. The coffee
spoon may be preset next to the dessert flatware or on the saucer with its handle at four
o’clock.
4. If guests order cappuccino or espresso, ask whether they would like it before, with, or after
dessert. Besides the basic coffees, a caterer might also want to provide popular dessert
drinks made with coffee, from Irish coffee to flaming extravaganzas that show off the
tableside artistry of a caterer.

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CHAPTER III: CATERING MANAGEMENT AND OTHER

CONTROLS
CHAPTER OUTLINE:
1. History of Catering
2. Types of Catering and Establishments
3. Styles of Catering Services
4. Principles and Functions of Catering Management
5. Technology Evolution in the Catering Industry and Modern Concepts in the
Catering Industry
6. Job Prospects and Careers in the Catering Industry

“No breeder is above catering to intelligent praise of his dog”

- Albert Payson Terhune

➢ CATERING- The provision of food and drink at a social event or other gathering,
typically as a professional service.

A. HISTORY OF CATERING
➢ The term CATERING was originally coined by the Merchant Marines, who were
among the first to employ catering officers for their vessels. These catering officers
were responsible for purchasing goods, preparing food, and serving the meals and
beverages to the other people on board the vessels. They also had to perform other
ship-related tasks.
➢ However, the trade goes back much further than that. Catering dates back in the 4th
millennium BC in China. The culture of grand eating and drinking was also present in
old Egypt at that time. Most of the services were provided by slaves. The ancients
Greeks are credited with making catering a trade by offering free services at their inns
and hostels which continued into the Roman Empire. At this time the intent was
primarily to serve soldiers.
➢ In the middle ages catering centered around monasteries and the Christian
pilgrimages in Europe. The trade spread during the reign of Charlemagne. By late
middle ages the new bourgeoises and a monetary economy helped the popularity of
catering to flourish. When the industry drew the attention of German legislators in the
14th and 15th century, food and beer regulations began to take form. But much of the
industry was still primarily seen in feasts and celebrations for kings and other
noblemen.
➢ After the French revolution in the 18th century and the lack of an aristocracy, catering
guilds were forced to find new ways to sell their talents and the first French
restaurants were started.

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B. TYPES OF CATERING AND ESTABLISHMENT

1. CATERING SEGMENTS
a. COMMERCIAL- Primary financial goal involves generation of profits from the
sale of F&B products.
EXAMPLE: Restaurants, fast food outlets, bars and pub
b. NON-COMMERCIAL- Financial goal does not involve generating profits from
the sale of F&B products. F&B are secondary business in alliance with the main
business.
EXAMPLE: Hospital catering, college/university catering and transportation
catering
c. MILITARY- Encompasses all catering activities involved in association with the
armed forces or diplomatic events.
EXAMPLE: Army based camp catering

2. TYPES OF CATERING BUSINESS

a. On-Premise Catering - is catering for any function such as banquet, reception, or
event that is held on the physical premises of the establishment or facility that is
producing the function.
On-premise caterers such as hotels, convention centers, and restaurants, they
usually have the advantage of offering many services under one roof. They can
also provide sufficient space to house an entire event and plenty of parking.

b. Off-Premise Catering - often involves producing food at a central kitchen, with

delivery to and service provided at the client’s location. Part or all of the
production of food may be executed or finished at the event location. At times,
off- premise caterers must rely on generators for electricity, truck in potable water
and devise a trash system.
In most cases there is no existing kitchen facility at the location where the food is
served. Caterers provide single-event foodservice, but not all caterers are created
equal.

3. TYPES OF CATERER
a. FULL-SERVICE CATERER- Caterers who not only provide food, but
frequently cook it to order on-site. They also provide service personnel at the
event, plus all the necessary food-related equipment. They can arrange for other
services, like décor and music, as well.
b. HOT BUFFET CATERER- Caterers who provide hot foods that are delivered
from their kitchen in insulated containers. Help to arrange the food display. They
sometimes provide serving personnel at an additional charge.
c. PARTY FOOD CATERER- Caterers that supply only the food for an event.
They drop off the cold foods and leave any last-minute preparation, service and
cleanup, to others.
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4. TYPES OF CATERING ESTABLISHMENT

a. OUTDOOR CATERING- Provides food and drink away from home base and
suppliers. The venue is left to the peoples’ choice (outdoor). Hotels, restaurants
and catering contractors meet this growing demand. The type of food and set up
depends entirely on the price agreed. Outdoor catering includes catering for
functions such as marriages, parties and sport events.

b. INDUSTRIAL CATERING- Provides food and beverages to ‘people at work’ in

industries and factories. Similar to workers canteen, cafeteria. Purpose of
industrial catering is to give refreshment to the workers. Large quantity of food
produced in dining room with limited choices. It is based on the assumption that
better fed employees at concessional rates are happy and more productive.

c. CLUB CATERING- Provides food and beverages to a restricted member

clientele. Membership card is required to enter in the club. Some examples of
clubs for people with similar interests are turf clubs, polo clubs, golf clubs, cricket
clubs. The service and food in these clubs tend to be of a fairly good standard.
Night clubs offer entertainment with good food and expensive drinks.

d. WELFARE CATERING- Welfare catering is the provision of food and drinks

for those who obviously could not afford it or pay for it. The objective is to
provide a service without necessarily making a profit. Provide self-satisfaction in
doing charity, examples food for homeless group. Financially supported by NGO.
Some financially supported by government, includes catering in hospitals,
schools, colleges, the armed forces and prisons.

e. LEISURE LINKED CATERING- Provides food and beverages to people

engaged in ‘rest and recreation’ activities. This includes sale of food and
beverages through different stalls and kiosks at exhibitions, theme parks, zoos,
stadiums, galleries and theatres. Food catering outlet will be placed near to visitor

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attractions. Often served fast food and simple food such as burgers, hotdogs,
nuggets, sandwiches, soft drinks.

f. RETAIL STORE CATERING- Some retail stores, apart from carrying on their
primary activity of retailing their own wares, provide catering as an additional
facility. It is inconvenient and time consuming for customers to take a break from
shopping, to have some refreshments at a different location. Become the reason of
the need for some sort of a dining facility in the retail store itself. Provide meal
and drink both. A-la-Carte food has been served.

g. TRANSPORT CATERING- Provides food and beverages to passengers, before,

during and after a journey on trains, aircraft, ships, buses or private vehicles.
Transport catering categorizes in four parts:

o Airline Catering
o Railway Catering
o Cruise Catering
o Surface Catering- Catering to passengers traveling by surface transport.
such as buses and private vehicles

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C. STYLES OF CATERING SERVICES

1. Butler Passing- One of the classier styles, butler passing involves the wait staff walking
around the event carrying a tray of hors d’ oeuvres or beverages for guests. It can add a
touch of elegance to your event, and is often a great way to get guests ready for the main
event. For example, you can use butler passing as guests wait for the wedding party to
arrive for the reception dinner.
2. Stations- These allow your guests to get up and move around, which promotes mingling.
Guests can explore the different stations and get excited for what’s next. A great theme
for this type of catering service would be “around the world” where each station is set up
with foods influenced by various regions.
3. Action Stations- These stations offer foods made to order. Think a carving station or
build-your-own omelet station. Your guests get to watch the chef prepare a fresh, custom-
made dish just for them. To avoid wait times, many items are partially prepped.

4. Self-Serve Buffets- Food dishes are commonly set up on a linear table and guests
proceed down a line to pick what they want. This is a more casual approach, offering
guests a wide variety of foods. The downside is the potential for running out of food
before everyone has a chance to go through the line.
5. Portion-Controlled Buffets- To combat the aforementioned potential issue, portion-
controlled buffets have attendants on hand to serve guests as they go down the buffet line.
Once everyone has been served, you can open the buffet up to guests who may want
more.
6. Plated- Plated service means each guest is served a meal individually, and is commonly
encountered at weddings and formal events. The tables are often pre-set with china
plates, stainless flatware, glassware and linen napkins. This catering style is labor
intensive as it usually requires a waiter for every three tables, plus additional staff to pre-
set tables, plate food, and to clean up. Also, ensuring that all guests are served before the
food gets cold can be challenging, especially for larger groups.
7. Family Style- This is more relaxed in contrast to plated dinners. Guests are seated at
banquet tables and food is served on large platters placed in the middle of the table by
waitstaff. Guests then help themselves to the items and portions they would like. Family
style dining tends to foster interaction.
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D. PRINCIPLES AND FUNCTIONS OF CATERING MANAGEMENT

1. Division of work: The principles of division of work is based on the concept of
specialization and since food production activities are each quite distinct in the skills they
require, jobs are generally divided according to abilities of staff. The idea is to make
abilities more efficient by performing each task repeatedly, till production speeds up and
staff gain confidence.
As the size of the establishment increases the principle of division of work becomes more
applicable as against a small coffee shop in which a cook and his assistant do most of the
kitchen work, and shift to the service counter when production is over.
Similarly, an owner – manager of a small canteen would probably perform the tasks of
the cashier, accounts clerk, purchasing manager, recruiting staff, and catering supervisor
and so on. But as the establishment increases in size and the amount of work increases,
the jobs would be delegated to people having the required abilities to handle them.

2. Authority and responsibility: The principle of authority works in two ways – that which
is exercised because of position in the organization, through the chain of command
formally laid out, and hat which is attributed to a person’s intelligence, experience and
the sense of values he holds. Both types of authorities complement each other. In any
work situation some of the official authority may be delegated along with the
responsibility a task carries.
For example, the task of meal production and job distribution may be delegated by the
catering manager to the head chef in the kitchen. He then also gets with the delegated job,
the responsibility of ensuring correct portions, standards, quality, customer satisfaction
and profits. Authority may also be dispersed or centralized in principle.

3. Discipline: The principle of discipline covers punctuality, courtesy, adherence to rules

and regulations, obedience, etc. – all of which are essential for smooth functioning of
establishments where group activities are involved and directed towards common goals.

4. Unitary command: Application of the unitary command principle goes a long way in
establishing loyalty to the senior in command and to the organization. It removes chance
of confusion, improves communication through better understanding of particular
personalities.
Where more than one person is giving different instructions, loyalties get divided and
subordinates take advantage of the conflicting to evade work. The result is that time gets
wasted, work gets disorderly and performance drops.

5. Unitary direction: This relates to coordination of activities to achieve a single goal.

There can be no command without direction. Undirected or multidirectional goals only
lead to confusion and unachieved goals.
Individual goals subordinate to establishment goal: This principle is a must for success of
any establishment, because if every individual start working so achieve his own goals
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first and then those of the establishment, there is no doubt that the organization will have
to close down. This is because there is no end to individual needs and when one is
satisfied another will crop up, at the cost of the food service.
Payment or remuneration: The methods of payment agreed on should satisfy
employees and the organization, the terms in principle being, as far as possible, impartial.

6. Hierarchy: The principle of hierarchy refers to the chain formed by superiors placed at
different levels in an organization structure of an establishment, and corresponds to the
various levels of management- line, middle, and top management.

7. Orderliness: This principle is most applicable to catering establishments which are

constantly handling materials, heavy equipment and working with steam and other fuels,
heat, cold, oils, etc. Material orderliness is of utmost importance because perishables
need to be kept for different periods of time in raw, partly prepared and prepared forms.
Orderliness helps to avoid cross – contamination, saves time looking for materials and
equipment when required for use, and ensures safety for all concerned.
Orderliness with regard to manpower is helpful in placing people in positions so that “the
right man is in the right place at the right time” – a reflection of good organization.

8. Loyalty and devotion: This principle ensures an atmosphere at work which is bound to
generate a unified attachment to the organization, and its interests and goals, through
development of harmonious relations at work.
Work stability: The principle of minimized labor turnover creates a sense of security
and confidence in people, leading to better orientation at work. If this principle is not
followed for any reason, and cheap labor is employed, the turnover increases which is
very costly both in terms of the wage bill and increased recruitment and administrative
costs, besides resulting in poor performance.

9. Initiative: If staff is allowed to suggest plans which can be followed even partly, it is
highly motivating for them. For example, if a recipe idea offered by an assistant cook is
accepted and prepared by the head cook, initiative develops in the staff. Based on this
principle, staff is often encouraged to participate in making decisions which affect them.
This helps raise morale, develop new ideas and increase efficiency.

10. Unity: This principle emphasizes the spirit of group work, and establishment of smooth
communications, between people, thus developing healthy team spirit.

11. Control: This principle states that limiting the area of control of a leader or supervisor to
cover the work of about five or six people only having related jobs, brings about greater
efficiency. This is often referred as “the span of control
Thus principles used with good judgment enhance the chances of reaching set goals,

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increase understanding of other people and oneself, help in decision – making and
encourage better use of resources.

E. TECHNOLOGY EVOLUTION AND THE CATERING INDUSTRY

Catering has been a target of opportunity for many technology developers over the
years because of the complexity of full-service catering, and the number of moving parts
involved. The vast majority of full-service caterers use one of the very fine catering
management software programs currently available, and nearly all caterers use a computer-
based accounting program. Many caterers also use an online staffing system, as well as some
menu costing applications.

THE FOLLOWING PROGRAMS AND APPS ARE NOW AVAILABLE FOR

CATERERS:

1. Room Measuring Apps – how many of you have needed to measure an event space
to determine its capacity? Remember the rolling measuring wheel? Well, now there’s
an app for your smartphone that will measure the room and generate a floor plan for
you to export and work on with your computer.

2. Vehicle Tracking Systems – most delivery catering is during the lunch day part, and
almost all caterers struggle with how to maximize their delivery revenue without
adding more trucks and delivery people. Now GPS based vehicle tracking systems
offer a great way to analyze deliveries and increase productivity and therefore
revenue.

3. Time and Attendance Apps – back in the early days of handheld devices, before the
wide use of the mobile web, party staff time tracking was often done by entering time
into a Palm Pilot using a stylus, then downloading the next day back at the office.
Now the state of the art is a smartphone-based system that give the managers a real
time view of how many staff are clocked in, and where they are.

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4. Food Costing Software – accurate food pricing is based on accurate food costing.
Among the breakthroughs in this area – direct links to the pricing from purveyors,
which enables completely up to date pricing. Many of these systems also provide
nutritional analysis for catering items, another information service that more and
more clients are interested in.

5. Online Ordering Systems – for corporate delivery and retail caterers, online
ordering systems are a great productivity enhancer. Giving the clients control of their
orders, while also providing historical and billing data should offer a competitive
advantage, particularly in the corporate market.

6. iPad Based Party Sheets – some caterers are now distributing their captain and chef
information on company owned iPads – clearly a step up from the old manual
systems using a clipboard.

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NAME: ________________________________________________________________
PROGRAM, YEAR AND SECTION: ______________________________
CHAPTER ASSESSMENT (50 POINTS)
Answer the following questions comprehensively. Support your answers with the topic/s you
have learned from the chapter. You may use a separate sheet for your answers. DEADLINE
OF SUBMISSION: MARCH 8, 2021
1. Define and differentiate the four types of food service systems (20 points)

2. Explain the role of HACCP in food safety and sanitation. Answer this in reference to the
link given in this module about HACCP. (10 points)

3. Describe the different styles of catering service. (20 points)

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