TOPIC CATERING AND BANQUET

ND301: FOODSERVICE SYSTEM II
BANQUET AND
CATERING
PREPARED BY: ANGELA JOY L. MENDOZA
NOVEMBER 23 & 24
OBJECTIVES
To understand different catering functions

To develop strategies in caterinf management
CATERING THINGS TO REMEMBER

Working in the catering industry requires other skills beside
serving food.
The ability to schedule, plan a menu, order large quantities of
items, interact with vendors and provide excellent customer
service are all important aspects of the job.
Although hospitality training obtained in classes might prove
useful in the catering industry, it also is possible to acquire
on- the-job training.
WHAT IS CATERING
The catering industry which is
sometimes referred to as the
hospitality industry, provides
food, drinks and, in certain
sections, accommodation for
people at school, in hospital, at
work and at leisure.
CATERING FUNCTIONS/BANQUET
CATEGORIES
The food service industry is
divided into three general
classifications:
1. Commercial segment
2. Noncommercial segment
3. Military segment.
CATERING
COMMERCIAL
SEGMENT EXAMPLES
Traditionally considered the Commercial segments
for profit operations, Independent caterers
includes the independent Hotel/motel
caterer, the restaurant Caterers
caterer, and the home- Private clubs
based caterer Restaurant/catering
In addition, hotel/motel and firm
private club catering
operations are also found in
this category.
CATERING
NON-COMMERCIAL
SEGMENT
The noncommercial segment, or
the not-for-profit activations,
consists of the following types of
catering
EXAMPLES
business/industry accounts school catering,
college and university catering social organizations
health care facilities transportation food service catering
recreational food service catering,
CATERING
NON-COMMERCIAL
SEGMENT
Encompasses all catering activities
involved in association with the armed
forces and/or diplomatic events.
EXAMPLES
Military functions
Diplomatic functions
TYPES
1. ON - PREMISE CATERING - is made up of a
food production area (kitchen) and a
connected area where people dine.
2. OFF - PREMISE CATERING - has a production
facility but holds event somewhere else. It
transports all required food, beverages,
personnel, and equipment for an event to a
location usually chosen by the client.
3. MOBILE CATERING - means taking food to
where the market is by using the vehicle or
the mobile unit.
ON - PREMISE ADVANTAGE
They work in the same space everyday and they are able to walk directly from kitchen
to the venue floor where your event is being held
It is easy to make last minute changes or correction if needed body text
CONSIDERATION ON PREMISE
1. For on-premise catering to be successful, the caterer must know:
a. how many people can be comfortably seated in their facility.
b. Can entertainment be provided?
c. Can a wide variety of menu items be prepared efficiently at the last
minute?
d. The capabilities of getting food off the grill or out of the oven is a
serious consideration.
OFF - PREMISE
CONSIDERATION OFF PREMISE

1. Food must be the right serving temperature to be satisfactorily served.
2. Salads must be ice cold and soups should be served at a minimum 140°F
and not luke warm.
3. In addition, transportation must be provided for the staff to get to the
site.
4. Some off-premise events are so large that a caterer will have to rent buses
to get the wait-staff to the location so they all arrive dressed properly at
the same time.
CONSIDERATION OFF PREMISE

However, going off-premise to a facility may find:
the caterer feeding many people inside a building, twenty-five or thirty
people in a private home
at a public facility feeding two or three hundred people, or even outside
for a picnic or fund-raising event.
These are issues a caterer must consider
MOBILE CATERING
CONSIDERATION COMBINATION OF ON
& OFF PREMISE
Although the distinct description between on- premise and off-premise
catering does exist, actual operations blend both types of catering so
there is some fluctuation between on-premise and off- premise catering
services.
Many caterers may prepare their foods within their own facility and
possibly use labor from another.
Hotels and small restaurants may prepare food in their production
kitchens and transport food off- premise to another location to serve their
guests.
ADVANTAGES & DISADVANTAGES
While there is an advantage for both on-premise and off-premise catering, some
inherent problems may occur.
the distinct advantage of catering a banquet on premise for one hundred-fifty
people is that everything is within reach.
If an unforeseen problem strikes, a better opportunity to create a successful
alternative may be implemented.
if a customer receives a steak they do not like, a caterer can immediately prepare
another one.
If serving at an off-premise location, this may not be an alternative.
Because every job is different, experience teaches what has worked in similar
circumstances in the past and will most likely work again in the present.
BANQUET & CATERING
WHAT IS HOME-BASED
CATEREING?
Search about this concept
List down advantages and disadvantages
Identify consideration
Site example
CATERING AND BANQUET
SUMMARY
Restaurants and hotels are holding banquets on-
premise, which permits these events to flow
smoothly.
The functions may be completed with fewer
problems at an on-premise facility than an off-
premise location because an on-premise event
allows a caterer to have all the equipment at their
complete disposal.

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ND301: FOODSERVICE SYSTEM II

To understand different catering functions

CATERING THINGS TO REMEMBER

CONSIDERATION OFF PREMISE

CONSIDERATION OFF PREMISE

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