Catering Management Outline for Quiz 1 | HTM 2514, Study notes of Hospitality and Tourism

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Chapter 1 Catering Management – the task of planning, organizing, and controlling Commercial segment ( for-profit )

• independent caterer
• restaurant caterer
• home-based caterer
• hotel/motel caterers
• private club catering operations Noncommercial segment ( not-for-profit )
• business/industry accounts
• college and university catering
• health care facilities
• recreational food service catering
• school catering
• social organizations
• transportation food service catering Military segment
• military functions
• diplomatic functions On-premise catering – the function is held exclusively within the caterer’s own facility Hospital catering – catering operation for events that occur within a hospital’s environment High school catering – service events exclusively for the high school population Private or nonprofit caterers – not many will cater off-premise events because they lack the expertise and equipment to do so; these organizations usually provide the hall, food, beverage, and servers for an occasion. They employ catering as a supplement to their internal financial budgets to help raise money to fund special projects o 3 advantages they have over independent caterers  They have no labor costs because the labor is “donated” by members  They do not pay taxes  Many of them do not incur the expense of carrying any kind of liability insurance o Customer appeal – independent caterer can provide more variety, attractive presentations with china and glassware, and a higher quality of food and expertise

University/college caterers – provide food and related services to the students, faculty, administrators, and guests Off-Premise Catering – accomplished exclusively by the caterer… transporting all of the food, serving products, and personnel to a location other than the building or facility where the food is prepared

• Must be access to equipment needed to prepare the food
• Must furnish their own refrigerated trucks or other equipment to keep food hot or cold
• Salads must be ice cold and soups should be served at a min of 140°F and not lukewarm
• Transportation for staff to get to the site Supermarket catering – usually limited to what can be served, not what can be prepared Dual restaurant-catering – restaurateurs have invested in professional production equipment and can thus increase efficiencies, which will lower the overall fixed costs of the operation o Also increases incremental gross sales without having to incur a capital expenditure of expanding either the dining room area, the kitchen area, or building another restaurant Exclusive caterer – a caterer’s facility has the exclusive rights to all catering functions held in a specific center Private party catering – restaurants offering private services for 25-30 people Convention catering – very profitable… weddings are an example One-stop shop catering – the caterer will work with rental companies to provide tables, chairs, and tents Mobile catering – employs trucks that are equipped with a body that has built-in facilities, such as gas- fired coffee urns Seasonal niche – based upon the time and season of the year there are special events, some that occur on an annual basis, of which the caterer should be aware Home-based centers – caterers who operate from their own homes Chapter 2 Reputation – one of the most important considerations a client uses in the decision-making process Referrals – caterer’s best vehicle for advertising his skills and expertise; occurs when a customer is satisfied with the quality and workmanship of the caterer, then shares it with their friends Word-of-mouth advertising – the best type of advertising for a caterer Ingredient for Success 1: Every customer served at the event is a possible referral

Ingredient for Success 2: We cannot be all things to all people Ingredient for Success 3: Research every job Corporate catering – caterer builds a clientele comprised of large or small corporate and business accounts Ingredient for Success 4: Build a relationship of trust Ingredient for Success 5: Everything must be 100%, 100% of the time Ingredient for Success 6: Never confuse being a nice person with being an astute business person Chapter 3 Caterer’s market – the group of all customers in a geographic service area who have unmet needs, wants, or demands requiring food and beverage service Stakeholders – employees, suppliers, clients, guests, community, neighbors, competitors, government agencies, and others who have a direct relationship with the business Ingredient for Success 7: Always exceed your customer’s expectations Business growth plan:

1. What is the projected five-year gross sales figure?
2. What techniques will best describe how to satisfy current customers’ needs?
3. How will you describe any desire to diversify into a new market niche?
4. How will customers be attracted?
5. Who will identify these needs, wants, and demands?
6. What is the strategy regarding menu mix and new product development?
7. How will new menu items and specialties be introduced?
8. How will efficient and effective multiple catering events be executed on a daily, weekly, or monthly agenda?
9. How will sustainable trends, rather than short-lived fads, be identified? Ingredient for Success 8: Create a strategic growth plan Strategic vision – future looking… creates a long-term vision for the caterer SWOT analysis – strategic management tool caterers use to match their business strengths to market opportunities… Strengths and Weaknesses , and the external Opportunities and Threats