Banquet other than the building or facility Organizational Chart of Basic

where the food is prepared. Banquet and Catering Service

Catering Management Personnel
- Planning Types of Catering Event
- Organizing - Social Event
- Leading - Corporate Event
- Directing
- Controlling Catering Activities Types of On-Premise Catering
- Hospital Catering
Three (3) Segments of - High School / Elementary School
Foodservice Industry Catering
1. Commercial Segment – (or for - University / College Caterers
profit operations) includes the
independent caterer, the restaurant On-Premise and Off-Premise
caterer, and the home-based caterer. Combination
a. Private Parties – cater bridal
2. Noncommercial Segment – (or showers, a small retirement dinner, or
not for profit operations) consists of a small awards dinner for a special The Basic Banquet and Catering
not money-making catering activities. occasion. The caterer might provide a Service Personnel
mini menu such as d’oeuvres and a. Catering Manager – exercises
3. Military Segment – encompasses sandwiches. overall responsibility for planning and
all catering activities involved in
administration including establishment
association with the armed forces and /
b. Conventions and Weddings – policies and standards for the catering
or diplomatic / political events.
are two of the most profitable catering business.
Paradigm on Three (3) Food because of all extra purchases that can
be incorporated into a single event. b. Catering Coordinator or
Service Industry
Banquet Coordinator – designs the
1. Commercial Segment c. One-Stop Shop Catering – many banquet packages as well as handles
- Independent Caterers caterers evolve into a full service or marketing and booking of functions.
- Hotel / Motel Caterers one-stop shop for the client. It will He attends to the preparation and
- Home-Based Caterers work with rental companies to provide signing of banquet contracts and
- Restaurants / Catering Firms tables, chairs and tents. Additional monitors execution of items set in such
- Private Clubs services based upon the needs of the contracts.
clients for a memorable occasion.
2. Noncommercial Segment c. Catering Service Supervisor or
- Business / Industry Accounts d. Mobile Catering – employs Headwaiter
- College and University Catering trucks that are equipped with a body - plans, organizes, directs and controls
- Health Care Facilities that has built-in facilities such as gas- the set-up and service for all catering
- Recreational Food Service fired coffee urns/ pots. Trucks are functions.
- School Catering dispatched to a variety of sites and - he formulates policies and guidelines.
- Social Organizations locations. - he checks and monitors the
- Transportation Food Service Catering
preparations and actual services.
e. Seasonal Niche – off-premise - he conducts orientation and training
3. Military Segment catering opportunities will also enable
- Military Functions of staff.
many restaurants and hotels to develop
- Diplomatic Function a seasonal niche. These events may d. Captain Waiter
involve food that are prepared at a - oversees the banquet set-up and
Two Types Of Catering Services restaurants or hotel and served off- service staffs every function.
1. On-premise Catering – indicates premise. - he supervises the service staff and
that the required functions and services
bus persons in their stations.
are held exclusively within the f. Summer Outdoor Events – a - he ensures that the bus persons and
caterer’s own facility. caterer must be prepared in advance service staffs clear the dirty dishes
for the unexpected. when needed.
2. Off-premise Catering – the
caterer transports all the food, serving - he attends to the customer’s needs
products, and personnel to a location problems, and complaints.
e. Wine Steward – the expertise on - one of the biggest roles in catering - bratt pan
wines and good interpersonal skills management.
since his job is to suggest, sell and Types of Steaming Oven
serve wine to the guests. l. Supervisor / Head Cook / a. Atmospheric Steamer –
Senior Chef considered pressure less, makes use of
f. Waiter - supervises kitchen operations boiling water which is found at the
- responsible for set-ups and service included in the menu for every bottom at the steaming compartment
for catering and banquets operations. function. and a vent.
- he sets up the dining area as per - he / she coordinates with the catering
client’s requirements. owner regarding the dishes, recipes, b. Pressure Steamer – constructed
- he serves food and beverages purchasing of needed materials, with a pressure safety valve which
according to standards and clears receiving and proper storage only allows steam to escape on
tables and keeping it free from soiled ingredients. reaching a certain pressure.
items. - takes charge of maintaining high
- his duties also include attending to c. High Compression Steamer –
standards of sanitation and safety in
the requests and inquiries of guests. similar to pressure steamer but
the kitchen.
- he makes beginning and ending functions at a higher temperature thus
inventories and accounts for losses and m. Assistant Cook or Kitchen cooking more quickly than others.
breakages. Helper d. Pressureless Convection
- assists in the preparation of the food
g. Busperson or Dining Room Steamer – has a convection fan in a
in the kitchen and helps in maintaining
Attendant vacuum compartment and cooks at low
cleanliness and orderliness in the
- assists the service staff. He requires a temperature.
kitchen.
high level of efficiency and
organization; he should be well- Off-Premise Catering
Catering Facilities
trained. He performs other related - is serving food at a location away
- Kitchen Equipment – must not from the caterer’s food production
duties assigned by his superior. only familiarize with the different facility.
kitchen equipment. Also be - Three Categories Off-premise
h. Service Persons knowledgeable about their functions
- their requires them to provide service caterer: party food caterers, hot buffet
to ensure its efficiency and accuracy. caterers, full-service caterers
for the guests. They are considered to
be the eyes and ears of the dining area - off-premise catering can mean
Categories of Kitchen Equipment
manager. serving thousands of food to a group
- the duties include preparing the 1. Large Equipment people.
station and checking for cleanliness, a. Stoves – usually operated by gas,
greeting customers, suggesting menu, Advantages of Off-Premise
electricity, solid fuel or oil.
taking orders, clearing dirty dishes, Catering
anticipating customer’s needs, b. Convection Oven – produces - advance deposits
preparing and collecting bill. more even results due to the circulating - limited start-up capital
current of hot air. There is always a - limited inventories
i. Secretary cool area which the food can sink - controllable cost
- handles paper works, office records without burning. - additional revenues
and pertinent reports. She may - business by contract
entertain client’s inquiries, handle 2. Mechanical Equipment – help - direct payment
bookings, make client calls and may save time and effort on the part of the - advance forecasting
prepare banquet proposals, event caterer without sacrificing the quality - free word-of mouth advertising
orders and contacts. of food. - selectivity

j. Property Custodian Different Kinds of Mechanical Disadvantages of Off-Premise

- responsible for the proper Equipment Catering
safekeeping and issuance of supplies - food slicer or chopper - owners and staff undergo periods of
and equipment. He maintains and - microwave oven high stress during very busy periods.
controls operating equipment used for - food mixer - seasonality of the business.
the function. - dishwashing machine
- steamers
k. Kitchen Personnel
- deep-fat fryers