Food and Service Management

Topics: Catering, Foodservice Pages: 48 (14616 words) Published: June 20, 2013
UNIT I
Catering Management
Introduction

Introduction to Catering
Whenever people gather together for several hours, they're going to require food and beverages. At business meetings, coffee, tea, and bottled water—at the very least—are made available for attendees. Celebratory occasions such as weddings, birthday parties, corporate gatherings and anniversaries call for special food and drink to complete the festivities. These are all prime occasions for catering.

From a meal in a prestigious stadium skybox to a mobile lunch wagon on a movie set, catering can be bone-china elegant or paper-plate casual, but it always means serving good-quality food and drink to many people.

Several things distinguish a catering operation from a restaurant.

Catering is usually done by prearranged contract, food and drink provided at a certain cost to a specific number of people. The menu at a catered event is usually more limited than a restaurant menu and is chosen in advance by the client. The way the food is prepared is different, too. Although both restaurant and catering chefs do the mise en place, catering chefs prepare their food so that it only needs brief final cooking, reheating, or assembly prior to service.

There are two main categories of catering.
* Institutional: These caterers at hospitals, universities, airlines, large hotels, and retirement centers provide a wide variety of food and drink to a large number of people on an ongoing basis—usually at the institution itself. The institution usually contracts with a catering company to have this service provided. * Social: These caterers provide food and beverage services to civic groups, charities, corporations, businesses, and individuals onpremise at a catering or banquet hall or off-premise at a selected location. The opportunities for a catering business multiply every year, given the right demographics—individuals, groups, or businesses who are able to pay for the service.

Who Uses Catering Services?
* Convention centers
* Hospitals, universities, retirement centers, nursing homes * The entertainment industry: musicians on tour, movie sets, plays in production, professional sports events * Businesses: For meetings, openings, special sales events, corporate retreats, team-building exercises, awards banquets, executive dining, employee meals, galas, and so on * Community groups: For fund-raisers, donor or sponsor lunches, galas, and so on * Individuals: For special in-home dinners, bridal and baby showers, wedding receptions, birthdays, anniversaries, funerals, and so on.

Introduction to Management
Management is:
* The art of getting things done with and through people. * Getting things done through people by making the efficient use of resources * Set of activities directed at an organization’s resources with the aim of achieving organizational goals effectively and efficiently in a changing environment.

Management is the act of getting things done by utilizing the minimum resources provided to get the maximum output towards the organizational benefit and goal.

What is Catering Management?
Defining it in a simple term would be: Managing a Catering or Food & Beverage Service Operations is Catering Management.

But Catering Management is not about just providing food to people and organizations. It involves individuals who love business and immerse themselves in the flavors of food they work with. Hygiene, speed of service, pricing, quality and customer delight are key prepositions. It covers purchasing materials, menu development, food preparation, storing and serving food, and sales and marketing too.

It is also an art of providing food and beverages aesthetically and scientifically to a group of people in a satisfactory and cost effective manner.

As Catering involves diverse activities and a variety of products and services, it provides a special challenge to a manager....
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