ZAMORA, Christine Tiara T.

MATVE – FOOD
July 25, 2021

CATERING SERVICE OPERATION

Basic Concepts

Food service industry is large and encompasses those places, institutions and companies that are responsible for
any food or beverage preparation outside the home. These vary from expensive hotels and restaurants to less
expensive outlets such as fast food outlets, street food vendors, food services in canteens /cafeterias in schools,
colleges, universities, industries, offices as well as flight and railway catering. Food service industry may also be
referred to as ‘catering’ industry.

Food service management is the art of providing food and beverages aesthetically and scientifically to a large
number of people, in a satisfactory and cost-effective way. It requires a professional approach along with special
skills, knowledge and vigilance at each stage in food service operation.

Food service is the practice or business of making, transporting and serving prepared foods. The purpose of food
service is to supply palatable food prepared under acceptable standards of sanitation, aesthetically served at
specified cost. Food service manager is the one who assumes responsibility for the management and administration
of a food service unit /department / organisation.

Menu is a means of communication by which the caterer / food service unit, whatever type it may be, informs the
customer / consumer what food items are being offered.

Types of Food Service Systems. There are basically four types of food service systems—conventional,
commissary, ready prepared and assembly/serve.

1. Conventional food service system: Food is prepared in a kitchen on the premises where the food is to be
served. Following food preparation/ production, food is held hot or cold and served as soon as possible.
The food may be distributed for service directly to an adjacent service area e.g., in cafeterias, restaurants,
dining halls of hostels. Alternatively it may be carried on trays e.g., served to patients in hospitals. This
system is more adaptable to individual preferences. Seasonal ingredients can be used and there is greater
flexibility in menu planning. Also, distribution costs are minimal.

2. Commissary food service system: In this system, food is prepared centrally at one place, but it is
distributed to several remote areas for final preparation and service, since the food production centre and
the service areas are located in separate facilities. Hence, a food distributor is necessary to ensure that the
food is supplied to the various outlets. For example, there are chains of outlets like Coffee Day, Barista, etc.
where the basic food items like ice cream, milk, cookies etc. are supplied from a centralised kitchen. When
a customer orders a milk shake, it is prepared as per the flavours and other ingredients, toppings, etc. are
added as per the customer’s wishes. The advantages are that all ingredients can be purchased in bulk
(saves money), there is no need for separate equipment and personnel to cook the food in each unit.
Uniformity of quality of products for all units can be assured and it is cost effective.

3. Ready-prepared food service systems: Food items are prepared well in advance before the time of
service and kept frozen until they are to be used. In large cities, many such food items are available e.g.
frozen parathas, samosas, cutlets, French fries etc. Mafco and Godrej are examples of industries that have
developed and are marketing such products. One important aspect in this kind of operation is the need for
special equipment for freezing the food and separate freezers for storing the food in frozen condition.
Extreme care must be taken in food handling procedures to prevent contamination and spoilage.

4. Assembly–service system: In this, fully prepared foods are purchased from manufacturers and only
finishing processes such as seasoning, thawing, reheating is done at the place of service. These
operations require minimal cooking at the point of service e.g., sale of ‘gol gappas/pani puri or bhel puri’.
The manufacturing process is separated from the distribution process/service. One of the limitations is that
the number of items prepared may not be large.
 6 Different Types of Catering Services

Provision of food for an event is as essential as the event itself. However, for a first-time
planner, choosing the type of catering that fits your event can be a daunting task. With the
wide variety of food options, it can be a little tough to choose effectively.

1. Corporate Catering

Corporate catering depends on the size and level of the function being hosted. Corporate
functions may range from small gatherings to fancy dinners. These require a specific type
of structure when catering for them. Some companies would prefer a small open bar for its
residents while others will opt for a small  foods tasting session.
Corporate functions are elegant and very relaxed and should be catered for with regard to
this fact. Hiring a wedding caterer for your corporate function might prove wasteful and will
eventually reflect on your expenses.
2. Wedding Catering

Wedding catering is one of the most common forms of large-scale catering. One of the most
critical aspects of a wedding is the reception, which mainly focuses on the food offered to
guests. Weddings can be tricky since you may never be able to accurately estimate the
number of people to be present during the wedding.

The menu should reflect the diversity of the invited guests with a view to catering to
different tastes. Aside from the food  and the wine, the caterer is also in charge of table
settings and displays, which vary for different functions. When sourcing for a caterer, get
one with experience in wedding catering.
3. Social Event Catering

Retirement parties, birthdays, baby and bridal showers always call for celebration. These
functions are more intimate and demand attention to detail,  especially when it comes to
catering. Due to their small nature, always make an effort to service clients’ specific dietary
needs. Attention to people’s allergens should be noted to avoid cases of inflamed allergies
arising from food intake.
Also, cultural beliefs should be considered to avoid the chance of providing prohibited foods
during such gatherings. Additional options, aside from the food, such as the theme colour of
the event, should also be factored. Compared to weddings and other large gatherings, small
social events do not require a large presence of on-site staff. This is done to emphasize the
intimate nature of such gatherings.
4. Concession Catering

Public events, major sporting events, and large music concerts fall into this category.
Wherever you find large crowds of people gathered, chances are there is food on site. In
such cases, only provide the most popular foods since it is difficult to cater to everyone’s
specific dietary needs. For instance, it makes sense to have popular fast food bars instead
of full course food options.

Since most of the caterers at these events work as vendors, their goal is to make the most
out of an event, which means providing the most popular and unique foods to attract as
many customers as possible to their stalls. While planning for such events can be a
nightmare, with the right menu choices, you can make a fortune while at the same time
ensuring everyone is happy and well fed.

5. Food Truck Catering

This is a highly popular catering option for small outdoor functions or functions with
many food vendors. They do not require a large staff. Two or four are enough to facilitate
the preparation of food and serve people, which is mainly done through a window. Food
selection can range from the very simple to fancy depending on a customer’s needs and the
nature of the event. This type of catering works well for casual outdoor events in a garden
setting where the crowd is not too big as to overwhelm the caterers.
6. Restaurant Catering

If you are hosting an event and would like a more advanced menu than the usual,
restaurant catering is the way to go. For instance, if your event is being held within a
hotel’s premises, using one of the hotel’s recommended restaurant caterers is highly
advised. You might even get such a catering service as a package, which will save you the
hustle of planning for all the intricate details. Some restaurants also provide outside
catering should you want the same services at a different location. The caterers might also
provide table dressing services if you wish to make the event beautiful and immersive.

Understanding the different types of catering services helps you make an informed
decision when choosing a caterer for your gathering. The food provided at the event is as
important as the event itself since it brings people together, and since people have varying
tastes and dietary needs, aligning the menu with this in mind will make for an unforgettable
event.

http://www.thebottomsupblog.com/6-different-types-catering-services/

GUIDELINES FOR SUCCESSFUL CATERING

1. LET YOUR SOURCE CATER TO YOU
A produce grower and supplier with an established record of excellence is an important asset to your catering
business. You want to work with a company that goes that extra distance and gets to know your unique operation.
When a supplier caters to your specific needs, you’re assured of a dependable source of premium produce year-
round.

2. KEEP YOUR REPUTATION FRESH

By sourcing from a top-tier grower and shipper, you know that every vegetable dish you prepare starts with the finest
produce available. From baby iceberg lettuce turkey tacos on a luncheon buffet to formal dinner salads with hearts of
romaine, your reputation stays fresh. That’s the kind of catering that generates loyal clients.

3. KEEP GROWING PROFITS

Quality vegetables hold down food costs. Premium produce consistently preps with higher yields and less waste.
Longer shelf life stretches tight food-cost dollars too. Don’t overlook the economy of developing plant-based menus
that cater to customers with appetites for healthy choices. Fresh vegetables help you grow bigger profit margins.
4. STAY INSPIRED WITH SOURCING
Most guidelines for successful catering include pointers on becoming more inventive in the kitchen. Innovation is key
to staying in front of the competition. Sourcing the best possible produce from a reliable vendor inspires your culinary
talents. When you work with a rich palette of colors, textures, and tastes, inspiration is always on the menu.

5. PUT POWER INTO PRESENTATIONS

Develop a delicious dish, market its healthy qualities, and you enjoy customer compliments. Take that same plate,
perfect its presentation, and you turn it into a memorable moment worth snapping, tweeting and sharing. Creativity
results in wonderful veggie appetizers, sides and entrees. A polished presentation turns your carefully sourced
produce into social media food stars.

6. MARKET VEGGIE-CENTRIC VERSATILITY

Often, customers ask for menu planning that accommodates special diets or caters to trending tastes. You’re
perfectly positioned to handle all kinds of requests when you have a dependable produce source. By offering veggie-
centric options, you can market your services as healthy, versatile alternatives to traditional catering operations.

7. BE READY FOR ANYTHING ANYTIME

By partnering with a supplier who offers premium produce sourcing year-round, you’re always ready to exceed your
clients’ highest expectations. From springtime weddings to winter holiday parties, you have fresh ingredients for
every season and delicious vegetable dishes for every occasion. That’s the kind of service that keeps your catering
business fresh for years to come.

Guidelines for running a successful catering business

For food lover’s beverage and appetizers come as a proper service. Hence, if you’re aspiring to become a caterer
and planning to inaugurate business as soon as possible then you should know that the rate of the catering business
is higher than that of the restaurant business. This is because as the overhead is less and people are required during
events so that is how your budget remains slim.
Try acquiring a catering job as an experience first before going out there straight in the catering. A good start would
be to get into an established caterer as they always look for good people to work on events. It is important that you
gain experience beforehand to make sure if this is the business you want to get into.
Rent catering equipment initially without buying it as by now you are still not sure how far your business would go.