CATERING

DEFINITION
• ANY JOB OF MAKING AND SERVING FOOD AND
BEVERAGES (CAMBRIDGE DICTIONARY ONLINE)

• THE ACTIVITY OF PROVIDING FOOD AND DRINK FOR

A LARGE NUMBER OF PEOPLE, FOR EXAMPLE AT
WEDDINGS AND PARTIES.
(https://www.collinsdictionary.com/dictionary/english/catering)

• SPECIAL PREPARATION OF FOOD IN A DESIGNATED

FOOD-SERVICE VICINITY, TRANSPORTING FOOD TO A
CATERING SITE AND SERVING GUEST.
RELATED TERMS TO CATERING
1. CATERER- one who supplies the viands of an entertainment
2. CATE(S)- provision that is usually considered to be more
special and daintier than home productions.

3. ACATOUR- a purchaser or purveyor of provisions or one who

prepares and prepres delicasies.
4. BANQUET- a lavish and sumptuous meal; feast
- a ceremonial meal for many people, often
followed by speeches
SHORT TIMELINE OF CATERING INDUSTRY
• 4TH MILLENIUM BC, CHINA- large production of food
largely centered on serving royals and noble family.
• EGYPT- slaves are the ones who mostly prepares food for the
nobility
• GREECE- public dining started in hostels and inns offering free
services and continued with the Roman Empires were services
were mintended for soldiers, but eventually opened for travelers
• MIDDLEAGES, EUROPE- monasteries accommodating
Christian pilgrims offerinf breads and beer along popular routes
SHORT TIMELINE OF CATERING INDUSTRY
• 1778-1880s, United States of America- catering concept started
when Caesar Cranshell catered a ball in Philadephia.

• Catering industry as we know it today started its popularity after

WWII, when catering companies that once supplied food to the
military needed new market.

• The advent of new technologies, modern transportation, safety

regulation, preparation processes and prosperity in travel and
tourism also helped the popularity and demand for catering and
its related services.
CLASSIFICATIONS OF CATERING
1. ON-PREMISE CATERING
• refers to any catering function that is held on
the physical premises of the establishment or
facility that is organizing / sponsoring the
function.
CLASSIFICATIONS OF CATERING
2.OFF-PREMISE CATERING
• often involves producing food at a central
kitchen, with delivery to andservice provided at
the client’s location. Part or all of the
production of food may be executed or finished
at the location of the event.
The Types of Service from which
caterers can choose, depending on
the meal types served, are:
HOT SERVICE
• Involves food served hot or
warm
• generally prepared for a
group or a small party on a
catered site
The Types of Service from which
caterers can choose, depending on
the meal types served, are:
COLD SERVICE
• the easiest type of service
w/c involve snacks, lunch or
brunch
• concentrate only on cold
items such as deli, hors d’
oeuvres and cold sandwiches
The Types of Service from which
caterers can choose, depending on
the meal types served, are:
SPECIALIZED SERVICE
• Most popular among Filipinos
• involves a combi of hot and cold food in a
buffet setting
• Specialized cuisine like Filipino, Japanese
or American or combi of one ethnic
regions such as Asian meals
The Types of Service from which
caterers can choose, depending on
the meal types served, are:
SPECIALIZED SERVICE
• Usually offered for dinners, weddings,
cocktails, conventions & other society
events or receptions
THREE CATEGORIES
1. PARTY FOOD
CATERERS- supply only
the food for an event. They
drop off cold foods and
leave any last-minute
preparation, plus service and
cleanup, to others.
THREE CATEGORIES
2. HOT BUFFET
CATERERS- Hot buffet
caterers provide hot foods
that are delivered from their
commissaries in insulated
containers. They sometimes
provide serving personnel at
an additional charge
THREE CATEGORIES
3.FULL-SERVICE
CATERING-
Full-service caterers not only
provide food, but frequently
cook it to order on-site. They
alsoprovide service personnel
at the event, plus all the
necessary food-related
equipment; a full-service
caterer can plan and execute
an entire event.
Important Factors to Consider in Catering
1. total amt. of raw or fresh ingredients & equipment with
their actual costs
2. total cost of the event. Specify desired profit
3. control kitchen utensils & equip. glassware, flatware &
others. Factors in the costs of daily wear and tear,
breakdown of equip or actual breakage
4. Overhead costs for utilities, gasoline expenses, overtime
of employees and rent, if any.
5. # of personnel for food prep, catering service & set-up
Important Factors to Consider in Catering
6. # of guests & take note of the number of children
attending
7. food likes & dislikes of your client (vegetarians or with
special dietary needs)
8. hot food hot & cold food cold
9. prompt & efficient service
10. unique & creative styles of presentation to make people
remember the event & your catering service
11. Hold a gen. meeting or briefing with the catering staff
before any event.
Catering
Personnel
1. SUPERVISOR or MANAGER
 ensures that the wait staff and cooking staff complete tasks in
a timely manner.
 handles any problems that arise during the event and ensures
that food is resupplied in buffet lines and cocktail trays.
2. CHEF/COOK
 assists with decisions regarding the menu and prepares the
food. One chef may be able to handle a small event, such as a
family dinner.
 he may require sous chefs to assist him with meal preparation
if the event is large or complicated.
3. SERVERS
Servers bring food to the guests and may refill
water, tea, coffee and other beverages. Their role is
based primarily on the type of event. For cocktail
events, they pass trays around to the guests.

 Number Of Server Required Per Event

A. One server per 25 guests for a cocktail event.
B. Servers for buffet dinners resupply food and
drinks. One may need one (1) server for every 25 to
45 guests, depending on the complexity of the food
items and the number of different dishes.
C. Sit-down dinner, one (1) server for every 8 to 12
guests. Use a higher number of servers for events
that have multiple courses for each table to receives
prompt and personalized service.
4. BARTENDERS
 this staff is only needed if the client requires
to have a bar station (alcoholic & non-
alcoholic beverage)
 1 bartender is required for every 50 guests

5. BUSBOYS AND DISHWASHER

 clears the table
 hire 3 to 5 busboys for clearing or more if the
same space will be used for multiple events,
such as a cocktail hour and then a reception
for a wedding.
 hire 3 to 5 additional dishwashers, if the event
will not be using disposable dishes.
6. CATERING OR BANQUET COOR
 designs banquet packages as well as handles
mktg. & booking functions
 attends to the prep. & signing of banquet
contracts & monitors execution of items
stipulated in the contract.
 coordinates with event requirements,
ensuring service standards & complied to
client requirements
7. CAPTAIN WAITER
 oversee the banquet set-up & service every
function
 Supervises service staff & bus persons in their
respective stations
 Attends to necessary prep. before , during, after
8. WINE STEWARD
 expertise on wines & good interpersonal skills
 be able to suggest, sell & serve wine to the
guests
 be able to tell the guests w/c wine will go with
the food on the menu

9. PROPERTY CUSTODIAN
 responsible for proper safe keeping and
issuance of supplies & equipment
 maintains & controls operating equipment
used for the function
10. KITCHEN SUPERVISOR / HEAD COOK
/ SENIOR CHEF
 supervises kitchen operations such as prep. &
cooking of dishes in the menu for every
functions
 coordinates w/ the mgr. regarding dishes to
serve, recipes, purchasing, of needed
materials, receiving & proper storage of ing.
 takes charge of maintaining high standards of
sanitation & safety in the kitchen
11. ASST. COOK / KITCHEN HELPER
 assists preparation of food in the kitchen
 helps in observing & maintaining cleanliness &
orderliness in the kitchen such as doing
dishwashing & HK duties
STATIONS
 STATIONS
 rooms divided into small sections having 16 to 24 seats
 with this method, service people are assigned one part of
the restaurant instead of the entire dining area
 a station is delegated to one service person
 up to the manager to organize the stations in order to
ensure excellent guest service
STATIONS
CONSIDERATION WHEN DIVIDING
ROOMS INTO SECTIONS
1. Number of guests at each table
 max of 24 seats for each station. Included in
each section are small table that can seat two
(deuces) & large table s that can seat four or six
people (top)
 24 seats must not consists of 12 dueces as it
would be difficult for a service person to serve
the kind of arrangement
 the ideal arrangement for a station would include
6-top, three 4-tops & 3-deuces
CONSIDERATION WHEN DIVIDING
ROOMS INTO SECTIONS
2. Amount of food preparation required
 number of seats should less than 24 hrs. if the
menu requires several items to be prepared at the
guests’ table
 If there is a seat menu, the number of seats can
be greater
3. Distance of guest tables from the kitchen
 as a rule, the station having smallest # of tables
should be farthest from the kitchen
 Location will require service person a longer
period to obtain food from the kitchen
CONSIDERATION WHEN DIVIDING
ROOMS INTO SECTIONS
4. Physical attractiveness of the station
 location of tables determine its desirability to
the guests
 Tables by the windows are most preferred while
those near the rest rooms or kitchen are
considered undesirable
5. Competency of the staff
 manager should gauge the competency of each
of his/her staff before delegating their respective
stations
 METHODS OF ASSIGNING
A. ROTATION STATIONS
B. SENIORITY METHOD
METHOD  The most senior service
 staff is rotated daily among people are given permanent
stations stations (usually the best
 it allows the closure of poor stations)
stations during slow days  often implemented in
 an advantage of this method restaurants where guests
is that it gives the service who “lunch” daily prefer
staff chance to handle both their table & service to be
the better & poorer stations the same everyday
 P’s of Management
PROPER PLANNING AND
PREPARATION PREVENTS
POOR PERFORMANCE