Food Service & Event Catering

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  • Topic: Catering, Foodservice
  • Pages : 10 (3104 words )
  • Download(s) : 902
  • Published : March 17, 2011
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I.Introduction

More and more people are turning to the services of professional caterers for weddings, private dinner parties and corporate events for good reason. It takes a lot of preparation and planning to run successful event or party. With the help of a professional catering service, you can relax, enjoy the event and spend time with your guests. Caterers generally provide food but are increasingly providing a wider array of event planning services such as decorations, equipment hire (tableware, linen, tables and chairs), staffing and event coordination. A caterer will work with you to develop an innovative menu to match your event or celebration's theme, your food tastes, and importantly, your budget.

Significance of the Study

The researcher conduct this study to provide information for the businessmen, students as well as the government who were able to collect taxes if ever there is someone will enter to these kind of business.

Statement of the Problem

The researcher seeks primarily to determine the viability of establishing Food Services and Event Catering in Dasmariñas, Cavite. Specially, for those who will enter to thiskind of business and to students to answer the following questions:

1.What are the factors to consider in establishing Food Services and Event Catering in terms of:

a.Budget
b.Location
c.Customers
d.Occasions
e.Competitors
f.Season

2.What are the functions and qualifications of each key personnel

a.Board of Directorsh. Asst. Chef
b.Managersi. Head Waiter
c.Secretary / Book keeperj. Interior Decorator
d.Supervisork. Asst. Decorator
e.Marketing Representativel. Purchaser
f.Cashierm. Asst. Purchaser
g.Head Chefn. Driver

3.What are the common problems encountered in Food Service and Event Catering?

Objectives of the Study

In order to know the necessary plans and operation of a successful Food Service and Event Catering operation, the proponents seek to achieve the following objectives:

1.To identify the factors to be considered in establishing Food Service and Event Catering in terms of:

a.Budget
b.Location
c.Customers
d.Occasions
e.Competitors
f.Season

2.To determine and identify the functions and qualifications of each key personnel

a.Board of Directorsg. Asst. Chef
b.Manageri. Head Waiter
c.Secretary / Book keeperj. Interior Decorator
d.Supervisork. Asst. Decorator
e.Marketing Representativel. Purchaser
f.Cashierm. Asst. Purchaser
g.Head Chefn. Driver

3.To identify the common problems encountered in Food Service and Event Catering.

Definition of Terms:

Menu – the selection of foods available generally to particular location or culture.

Types of Menu:
1.A la Carte Menu – offers choices in each course and where item is individually priced and charge for. 2.Set Menu – is one that offers set item pre-arrange by the host. 3.Table d’ Hote Menu – offers some (usually limited) choice and is charge at a fixed price per person for the whole menu. 4.Cart du jour – if offers choices that are available for a particular day only. 5.Degustation Menu – “tasting” list of range items, usually specialties of the restaurant which are served in small portion.

Catering Full-Service
A complete-service caterer handles all facets linked to a meeting, like a graduation party, wedding or corporate business dinner. A sales representative helps the customer plan the menu, decorations and theme. The caterer hire cooks to organize food good client’s wishes, creates catering tables, decorations and lighting, and employs servers and bartenders. Full service caterers are entertainment for the event. Full service caterers are employed in banquet halls, hotel ballrooms, schools, cruise liners, casinos and various venues using the client’s request. You’ll cough up per person fees for food and also other services....
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