Catering Management

Chapter 2
Styles of Catering Operations

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 Scope
1. Explain catering operations.
2. Discuss why foodservice businesses from fine dining restaurants to
delicatessens are incorporating catering services into their
operations.
3. Define ways in which catering services have been incorporated into
foodservice operational styles.
4. Discuss the categories of foodservice operations offering catering
reviewed in this chapter.

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 Categories of food Service & Catering
Operations
 Full service restaurants
 Hotel food & beverage facilities
 Catering halls
 Independent caterers
 Private clubs
 Contract feeding
 Gourmet food shops and delicatessens

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 Service Purchase Opportunities
 Table service food service
 Packaged takeout food service
 Beverage service
 Entertainment service
 Business meeting service
 Conference and convention services
 Off premise foodservice
 Home replacement meal service

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 Full Service Restaurant Considerations
for Catering
 Location
 Customer profile
 Restaurant style or type
 Staffing capabilities
 Restaurant physical layout
 Cuisine and menu offerings

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 Full Service Discussion
 Location for business and social business
 What would we be looking for in location?
 Customer profile: customer loyalty and demand
 On premise restaurant concept
 How would that effect the menu of catering functions
and demand
 Facilities: major factor in ability of a restaurant to
handle catering functions in addition to à la carte
restaurant service

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 Hotel Food & Beverage Facilities
 Full service restaurant
 Catering facilities
 Coffee shop
 Room service
 Recreational areas
 Lobby bars
 Food market/delicatessen

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 Classifications of Hotel catering
services

Convention
or
Conference

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 Catering Market Factors

Location

Hotel
facilities

Customer
profile

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 Hotel Catering
 Facilities
 What is the public space capable of handling?
 Seated dinner
 Cocktail reception
 Buffet set ups
 Entertainment space
 Dance floor

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 Off Premise for Hotels
 Extension of catering department
 Conference/convention service
 Social/business

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 Catering Halls Influence Factors

Customer
profile

Style or
concept

Facilities

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 Independent Caterers
• Independent caterers are private
businesses offering services to the public.
These businesses operate with or without
permanent facilities of their own in which
to hold functions

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 Menu Duplication
 The key to successfully providing catering services
for a number of functions at the same time, is to
duplicate as many of the menu items as possible for
each menu.
 Choice menus allow limited selection of entrees,
choice of two vegetables and two desserts
 Eight functions

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 Private Clubs
 Clubs with limited membership
 Members pay to belong/
invitation to join
 Not open to the public
 Ability to offer function space
is limited by regulations as a
non-profit business
 Members and member guests only
 City clubs, dining clubs, golf
clubs
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 Contract Feeding
Contract feeding companies provide
institutions such as hospitals and schools,
as well as business with in house meal
programs

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 MENU
 Fixed Menu …. Table d’Hote
 À la Carte

 Mixed

 Cyclical

 Specialty

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 Contract Foodservice Industry:
Segments
 Health care market

 Retail market

 Corrections food service

 Military food service

 Contractors

 Recreation

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 Gourmet Food Shops and Delicatessen
• Gourmet food shops offer take-out foodservice.
The trend for home replacement food is
significant to these type of operation.

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 Gourmet Food Shops: Catering

Location

Off-premise catering

Customer profile

Ability to handle volume

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 Off Premise Catering
 Off Premise Evaluation Criteria
 Key Issues
 Service
 Cooking facilities
 Cleaning
 Storage
 Floor space

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 What questions do you have?

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