BHM-1st Semester- Paper – V F&B service – 1 (topic I c) UUC/BSHMT/2015-16 Page 1 of 3

TYPES OF CATERING ESTABLISHMENTSCatering is defined as the business of providing food and drink, typically at social events and in a professional capacity either on-site or at a remote site.The food service industry (catering industry in British English) encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes hotels, restaurants, schools and hospital cafeterias, catering operations, and many other formats, including ‘on-premises’ and ‘off-premises’ caterings.

Types of Catering Establishments Primary Secondary

Hotels

Restaurant

Outdoor Catering

DepartmentalStore Catering

Club Catering

Transport Catering

Welfare Catering

Industrial Catering

Airline Catering

Railway Catering Ship Catering Surface Catering

Commercial/Business Catering

Hotels, Restaurants, Pubs, Kiosk, Drive-In / Takeaways, Event Management, Fast Food,Automatic Vending Machines, Cybercafé

Classification

Industrial/Corporate Catering

Canteen, Employee Cafétéria, Packed Food Outlets, Tiffin’s, Transport, Hospitals, Institutional, Armed Forces

Welfare/Subsidized Catering

Old age homes, Prison, Orphanage, Destitute homes, Ashrams, Disaster Catering

PRIMARY OR COMMERCIAL CATERINGCommercial Catering means prepared cooking dishes easily provided by any professional service, to make easy arrangement for consumer. These are the establishments whose main aim is to earn profit by providing food and beverage to the guests as per their demand. Hence, they are also referred as commercial catering, establishments. Such as hotels, restaurants, fast food outlets, bars, pubs, etc.

1) Residential- this type of establishment provides food n beverage along with accommodation. Such as hotels, motels, resorts, ship or cruise lines, etc.

2) Non-Residential- These types of establishment provides only food & beverage. Such as restaurants, pubs, night clubs etc.

SECONDARY OR NON COMMERCIAL CATERINGThese are the establishments that provide food and beverage as a part of another business. Their aim is not to earn money. Instead, the establishments are there to provide welfare services at affordable prices. Since the operations are completely or partially subsidized by a parent body, such establishments’ primary obligation is in the wellbeing or care of their guests/ customers/ patients. The quality and the quantity of the food should be equally good, through this type of menu offered in this type of catering might be different from another.Non-commercial foodservice operators supply food to businesses, educational, institutional or government organizations. Non-commercial foodservice is also called contract foodservice. Examples would be employee feeding at business offices; student dining at universities, colleges and schools; healthcare foodservice; military foodservice; and a host of different situations. Aramark, Compass and Sodexo (US) are examples of non-commercial or contract foodservice operators. Non-commercial catering is subject to the same joys and bumps as commercial catering and may be either on or off-premise.

Various catering establishments are categorized by the nature of the demands they meet. The following are some of the catering establishments.Hotel: A hotel is an establishment that provides lodging paid on a short-term basis. The facilities provided depend on the quality of the hotel. Hotel rooms are usually numbered to allow guests to identify their room. Larger hotels may provide additional guest facilities such as a swimming pool, fitness center, business center, childcare, conference facilities and social function services. Common things found in a hotel bedroom could include en-suite bathrooms and air conditioning, a telephone, an alarm clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for making tea and coffee, bathrobes and slippers.Restaurant: A restaurant is an establishment that serves the customers with prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often open to Non-residents also.Outdoor Catering: This catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples’ choice. Hotels, restaurants and catering contractors meet this growing demand.

BHM-1st Semester- Paper – V F&B service – 1 (topic I c) UUC/BSHMT/2015-16 Page 2 of 3The type of food and set up depends entirely on the price agreed upon. Outdoor catering includes catering for functions such as marriages, parties and conventions.Departmental Store Catering/ Retail Store Catering: Some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility. This type of catering evolved when large departmental stores wished to provide food and beverages to their customers as a part of their retailing concept. It is inconvenient and time consuming for customers to take a break from shopping, to have some refreshments at a different location. Thus arouse the need for some sort of a dining facility in the retail store itself. This style of catering is becoming more popular and varied nowadays. Club Catering refers to the provision of food and beverages to a restricted member clientele. Some examples of clubs for people with similar interests are turf clubs, golf clubs, cricket clubs etc. The service and food in these clubs tend to be of a fairly good standard and are economically priced. Night clubs are usually situated in large cities that have an affluent urban population. They offer entertainment with good food and expensive drinks. Welfare Catering: The provision of food and beverages to people to fulfil a social obligation, determined by a recognised authority, is known as welfare catering. This grew out of the welfare state concept, prevalent in western countries. It includes catering in hospitals, schools, colleges, the armed forces and prisons.Industrial Catering: The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidised rates is called industrial catering. It is based on the assumption that better fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.Leisure-Linked Catering: This type of catering refers to the provision of food and beverages to people engaged in ‘rest and recreation’ activities. This includes sale of food and beverages through different stalls and kiosks at exhibitions, theme parks, galleries and theatres. The increase in the availability of leisure time and a large disposable income for leisure activities has made it a very profitable form of catering. TRANSPORT CATERING: The provision of food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. These services may also be utilised by the general public, who are in the vicinity of a transport catering unit. The major forms of modern day transport catering are airline-catering, railways catering, ship catering and surface catering in coaches or buses which operate on long distance routes.

1) Airline Catering: Catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals is termed as airline catering. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route i s normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity.

2) Railway Catering: Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering. Travelling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less tedious. On-board meal services are also provided on long distance trains.

3) Ship Catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to speciality dining restaurants.

4) Surface Catering: Catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering. These eating establishments are normally located around a bus terminus or on highways. They may be either government run restaurants, or privately owned establishments. Of late there has been a growing popularity of Punjabi style eateries called dhabas on the highways.

FOR REFERENCE: (1) PUBLIC HOUSE & WINE BAR & PUB, formally public house, is a drinking establishment fundamental to the culture of Britain. In many places, especially in villages, a pub can be the focal point of the community. The writings of Samuel Peppys describe the pub as the heart of England. Pubs would sell a range of beers, wines, spirits, and soft drinks. Recently there has been a growth in pubs selling meals and some now call themselves ‘Gastro Pubs’. Many pubs are controlled by breweries (companies who make alcoholic drinks).The owner, tenant or manager (licensee) of a pub is properly known as the "pub landlord". The term has come into use since Victorian times to designate the pub landlord. Known as "locals" to regulars, pubs are typically chosen for their proximity to work, the availability of a particular beer, hosting a darts team, having a pool table, or appealing to friends. Wine bar (also known as a bodega) is similar to a pub but has more of a focus on selling wine, than liquor or beer. A typical feature of many wine bars is a wide selection of wines available by the glass. Wine bars also tend to have a more ‘up-market’ /m modern interior than a pub. // (2) BED & BREAKFAST: A bed and breakfast (or B&B) is a small lodging establishment that offers overnight accommodation and breakfast, but usually does not offer other meals. Typically, bed and breakfasts are private homes with fewer than 10 bedrooms available for commercial use. The owners will live at the B&B and generally run it themselves, sometimes employing a cook and a cleaner. // (3) FARMHOUSE is a general term for the main house of a farm. It is a type of building or house which serves a

BHM-1st Semester- Paper – V F&B service – 1 (topic I c) UUC/BSHMT/2015-16 Page 3 of 3residential purpose in a rural or agricultural setting. Most often, the surrounding environment will be a farm. Farmhouses may provide similar accommodations to a B&B and a Guesthouse // (4) HOLIDAY PARK/CAMP is a type of holiday accommodation that encourages holiday-makers to stay within the site boundary and provides entertainment for them between meals. They are sometimes known as Resort or Holiday village. // (5) GUEST HOUSE: A guest house is a kind of lodging. In some parts of the world a guest house is similar to a hostel, bed and breakfast or whereas in other parts of the world, guest houses area type of inexpensive hotel-like lodging. In still others, it is a private home which has been converted for the exclusive use of guest accommodation. The owner usually lives in an entirely separate area within the property and the guest house may serve as a form of lodging business. Among the features which distinguish a guest house from a hotel, bed and breakfast, or inn is the lack of a full-time staff. Bed and breakfasts are usually family-owned, with the family living on the premises. Hotels maintain a staff presence 24 hours a day and 7 days a week, whereas a guest house has a more limited staff presence. Because of limited staff presence, check in at a guest house is often by appointment. An Inn also usually has a restaurant attached.