Basics of Catering Management

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Introduction to Off-Premise Catering ManagementIntroduction to Off-Premise Catering ManagementIntroduction to Off-Premise Catering ManagementIntroduction to Off-Premise Catering ManagementIntroduction to Off-Premise Catering Management 11111

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IIIIINTRODUCTIONNTRODUCTIONNTRODUCTIONNTRODUCTIONNTRODUCTION TOTOTOTOTO OOOOOFFFFFFFFFF-P-P-P-P-PREMISEREMISEREMISEREMISEREMISE

CCCCCATERINGATERINGATERINGATERINGATERING MMMMMANAGEMENTANAGEMENTANAGEMENTANAGEMENTANAGEMENT

Off-premise catering is serving food at a location away

from the caterer's food production facility. One example of

a food production facility is a freestanding commissary, which

is a kitchen facility used exclusively for the preparation of

foods to be served at other locations.

Other examples of production facilities include, but are

not limited to, hotel, restaurant, and club kitchens. In most

cases there is no existing kitchen facility at the location

where the food is served.

Caterers provide single-event foodservice, but not all

caterers are created equal. They generally fall into one of

three categories:

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.

Hot buffet caterers provide hot foods that are

delivered from their commissaries in insulated containers.

They sometimes provide serving personnel at an additional

charge.

Full-service caterers not only provide food, but frequentlycook it to order on-site.


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Basics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering Management168168168168168 Food and Beverage OutletsFood and Beverage OutletsFood and Beverage OutletsFood and Beverage OutletsFood and Beverage Outlets 169169169169169

in use in various countries around the world. These models

have been developed mainly by industry and the extent of

state involvement varies from country to country. If required,

"principles" of good practice in self-regulation can be further


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developed and disseminated to Member States.

International ActionInternational ActionInternational ActionInternational ActionInternational Action

In view of the cross-border promotion of energy-dense,

micronutrient-poor food and beverages, national actions alone

are inadequate. International action is essential to ensure

an effective overall approach to limit that impact of promotion

of energy-dense, micronutrient-poor food and beverages tochildren. The development of an international code will

require the approval of the WHO governing bodies.

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DEFINITIONDEFINITIONDEFINITIONDEFINITIONDEFINITION

Food and Beverage (F&B) outlets are commercialestablishments offering eating and drinking facilities tocustomers.

Meals can be prepared on the premises or bought in tobe consumed on site or to take away. Examples of F&B

outlets include Restaurants, Coffee Shops, Quick Service

Restaurants; Bars, Pubs, and Taverns.

MINIMUM REQUIREMENTS FOR FOOD ANDMINIMUM REQUIREMENTS FOR FOOD ANDMINIMUM REQUIREMENTS FOR FOOD ANDMINIMUM REQUIREMENTS FOR FOOD ANDMINIMUM REQUIREMENTS FOR FOOD AND

BEVERAGE GRADINGBEVERAGE GRADINGBEVERAGE GRADINGBEVERAGE GRADINGBEVERAGE GRADING

Safety and SecuritySafety and SecuritySafety and SecuritySafety and SecuritySafety and Security

A high degree of general safety and security should bemaintained.

All reasonable precaution must be taken to secure thepersonal safety of patrons and staff and prevent damage toor theft of their possessions. Information on procedures inthe event of an emergency should be clearly displayed inthe F&B outlet (exit signs, etc).

There should be adequate levels of lighting for guestsafety and comfort in all public areas, including stairwellsand car parks.


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Basics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering Management264264264264264 Basics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering ManagementBasics of Catering Management 265265265265265

CCCCCONTENTSONTENTSONTENTSONTENTSONTENTS

Preface

1 Introduction to Off PremiseCatering Management 1

Marketing, 12, 15, 33, 45,

57, 73, 75, 78, 82,

84, 89, 93, 94, 100,

102, 107, 115, 116,

117, 118, 119, 120,

121, 122, 123, 124,125, 126, 128, 129,

130, 131, 132, 134,

135, 136, 137, 138,

139, 140, 141, 142,

144 145 146 147

137, 139, 192, 193,

195, 196, 225.

Products, 37, 45, 47, 71,

72, 73, 74, 76, 77,

79, 80, 81, 82, 83,

84, 86, 87, 88, 89,91, 92, 94, 95, 98,

99, 102, 103, 104,

110, 112, 121, 126,

132, 133, 135, 137,

140 147 148 159


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1. Introduction to Off-Premise Catering Management 1

2. Food and Beverage Distribution 42

3. Marketing of Food and Non-alcoholic Beverages 115

4. Who Technical Meeting for Catering Developments 155

5. Food and Beverage Outlets 169

6. Determining Food and Beverage Standards 209

7. Training and Employment 241

Bibliography 260

Index 262

144, 145, 146, 147,

148, 149, 150, 151,

152, 153, 154, 155,

156, 157, 158, 159,

160, 161, 163, 164,172, 210, 212, 225,

241, 253.

Meal Presentation, 195.

NNNNN

Nature, 11, 95, 101, 113,

125, 127, 139, 153,

158, 164, 165, 166,

178, 206, 248, 257.

OOOOOOpportunity, 6, 46, 58, 59,

122, 123, 145, 234,

243.

Organizations, 24, 45, 46,

47, 72, 117, 120, 125,

138, 144, 146, 147,149, 150, 166.

PPPPPPersonal Management, 27, 31.

Presentation, 36, 52, 54,

140, 147, 148, 159,

160, 161, 162, 163,

164, 195, 211, 212,

216, 217, 218, 247.

Project, 14, 15, 31, 57, 60,64, 134, 228.

Projection, 80, 91, 92.

RRRRRReservations, 172, 199.

Restaurants, 8, 10, 68, 127,

169, 228, 241, 242,

243, 245, 247.

SSSSSSecurity, 7, 24, 33, 124,

169, 179, 180, 189,

256, 258.

Stress Management, 27.

TTTTT

Tea Industry, 105, 106, 107.Technology, 32, 33, 45, 71,

82, 83, 86, 94, 103,

104.

Time Management, 16, 27,

28, 29, 36.


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Basics of Catering Management

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