Introduction Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking‚ delivering and serving food; and full-service (preparing food‚ providing service staff‚ decoration of event location‚ prep and clean-up). In some cases of full-service catering‚ the caterer is called an event managing company. When most people refer to a "caterer"‚ they are referring to an event caterer who serves food with waiting staff at dining
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The Effectiveness of Marketing Strategies of Selected Catering Services in the Province of Bataan Hanna Almazan and Abby Rose Rodriguez Colegio de San Juan de Letran- Bataan Dr. Vivencio R. Mamaril Research Adviser To perform successfully‚ a catering service must be market-oriented and should apply the marketing concept‚ which is derived from the assumption that a product should be capable of meeting the needs of consumers‚ foremost‚ through its quality. To fully meet the needs and
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large number of people dining and feasting implying a reason for the essence of the proposed establishment which is a necessary for a service providing quality and affordable choices of food with elegant catering service. Project Background and History 8ter’s Catering Services derived its name from the word “gourmet” which describes the meal or ingredient of high sophistication. The project proponents of the proposed business is owned by 8 partners consisting of 4 general
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PRODUCTS AND SERVICES OFFERED BY SELECTED CATERING ESTABLISHMENTS IN QUEZON CITY A Thesis Proposal Presented to the Faculty of The College of Hospitality Management Eulogio “Amang” Rodriguez Institute Of Science and Technology In Partial Fulfillment Of the requirements for the Subject CL 104 leading to the degree of Bachelor of Science in Hospitality Major in Cruiseline Operations by Patricia G. Garcia Waldron G. Guino-o Darwin S. Icawalo S.Y. 2014-2015 TABLE OF
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Risk management practices and problems of MSU- Marawi City towards catering services Statement of the Problem This study will deal with the risk management practices and problems among 5th street catering establishment. Specifically; it will answer the following questions: 1. What is the demographic profile of the MSU-Marawi City catering services in terms of: 1.1. Location of Business 1.2. Operating capital 1.3. Types of catering services offered 1.2. Personal 1.2.
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Catering potential in your community. This task goes beyond estimating whether you have enough events to cater for in your area and whether you have the necessary drive and flair to stay in the course. You must explore the competition‚ find out about your competitor and see what the market they cover. HARD LOOK at the COMPETITION ▪ Contact your local Bureau of Vital Statistics and Bureau of Records ▪ Check the local newspaper society columns ▪ Organizations – check some
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Background of the Study The history of catering and of fine cooking trades dates back in the 4th millennium BC. It all started in China but the culture of grand eating and drinking was already important during the prosperous years in old Egypt. However‚ the catering trade only emerged from the commonly practiced hospitality‚ which was always free‚ when the first real hostels and inns were built in ancient Greece. This study will provide additional knowledge for fresh graduates and even present
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Learning objectives • Provide a brief overview of flight catering • Identify the periods of crucial development concerning the industry • Understand the implications of the historical development of on-board food service • Identify the key trends in the airline industry C H A P T E R 1 • • • • Introduction to flight catering Flight Catering • • • • • 2 Introduction It is possible to dine in five-star luxury while travelling at 600 miles per hour‚ six miles above the surface of the
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AIRLINE CATERING PROJECT REPORT AIRLINE CATERING PROGRAMME NAME: B Sc IN HOTEL MANAGEMENT & CATERING OPERATION DECLARATION BY THE STUDENT AIRLINE CATERING Project Report submitted to Yashwantrao Chavan Maharashtra Open University in partial fulfillment of the requirement for the award of Bsc. In Hotel & catering operations programme code V76. I hereby declare that this is my original work and has not been submitted or copied from elsewhere.
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ABERDEEN CITY COUNCIL Agenda Item 3.2 COMMITTEE DATE DIRECTOR TITLE OF REPORT REPORT NUMBER: Corporate Policy and Performance 21 January 2010 Gordon McIntosh Catering Services Review EPI/10/027 1. PURPOSE OF REPORT The purpose of the report to provide the Committee with: (i) A briefing on the outcomes of the best value review of Catering Services that was carried out on following instruction in March 2009. Detail of the recommendations made following the consultancy work undertaken as part of the
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