TLE Catering

52問 • 2年前

問題一覧

kind of service rendered to provide food service for different occasions at a remote site like a hotel, hospital, pub, par, filming site or studio, entertainment site, or event venue by a caterer

catering

types of catering services

on premises, off premises

catering that is typically attached to the venue

on premises

catering that brings cooked food to the site serving many venues

off premises

work in the same space every day and able to provide directly from their kitchen to the venue where the event is held enabling last minute adjustments and/or changes feasible.

on premises

are composed of food delivery and service minute changes. Since their kitchen is not in the venue, they arrive at a set time

off premises caterers

other types of catering services

mobile caterers, take home orders, door to door, special events catering, business catering, industrial catering

these type serve food directly from a vehicle like a cart or truck designed for the purpose. It is common at outdoor events like concerts, workplaces, and business districts. they usually requires low set-up costs due to its small scale nature.

mobile caterers

-involves delivery of the food to the customer. This type can be ideally done by stocking ready made food meals in the freezer and reheating them whenever an order is received. They may also provide party platters for any food combinations.

take home orders

-supply combinations of food according to the menu choices along with personal service delivered at your door for you and your guests to enjoy. There is also an option where the caterer supplies the food but the customers will serve themselves.

door to door

includes all the services required for the events which means the caterer will take care of the food presentation that may highlight a special food menu.

special events catering

deals with menu offerings for business meetings, training sessions, and other business opportunities. The type of menu served in this type of catering are popular foods that guests and attendees are sure to enjoy.

business catering

involves serving food to a large group of people such as airlines, schools, hospitals, and other institutions. Caterer and business establishment enter into an agreement for semi-annual or annual contracts that provides a long-term and stable catering business.

industrial catering

FACTORS FOR SUCCESSFUL CATERING SERVICES

location of source areas, facilities and equipment, duration of the occasion, cost labor, menu planning, pricing for profit, business record keeping, safety and sanitation

these are heavy equipment like working tables, cooking ranges, sinks (wasl basins), refrigerators, fryer ovens, microwave ovens, freezers, and dishwashers

large equipment

These are sometimes referred to as tools. They are easy to carry about and very important in the catering business. These include knives (all kinds), openers, spoons of all kinds and sizes, graters, mortar and pestle, kitchen scales.

smalle equipment

types of frying pans

shallow frying pans, deep frying pans, woks

types of chafing dishes

rectangular, round, soup

-have straight or curved sides with some having pouring lips like measuring jugs or cups. They also come in different sizes (small, medium, and large) and are usually used to fry pancakes, omelettes, and fried eggs.

shallow frying pans

—used fry or cook foods that require deep frying like fish, boufloaf, coated-balter fish, meat, chicken, yam, plantain, and potato chips. These frying pans have frying baskets to make frying easier and cone with lids.

deep frying pans

-Chinese pans with deep, round and sloping sides. They can have one long handle like the frying pan or two handles like the cooking pot. They are used to stir fry vegetables, meat, or fish. Food can also be steamed in the work because it has a well-fitting lid.

woks

—are typically used for entrees and use between one to two canisters of chafing dish fuel, or scanned heat.

rectangular

—typically used for desserts or side dishes. They provide the even heating, because all sides are equidistant from the central heat source.

round

-provide a more elegant option for catering than soup kettles. They range in capacity from 7-11 quarts and keep soup piping hot

soup

-These are operated by electricity and are also referred to as appliances. Examples are mixers, blenders, liquidizers, slicers, mincers, electric kettles, food processor, rice cookers, toasters, and coffee makers.

mechanical equipment

transportation facilities

vans, trucks

start up costs

equipment, staff

characteristics of a good catering business

good food, good drinks, food safety, adaptability, creativity, professional servers, table service, flexibility, experience, extra services

is a group of people who cook and serve meals to others. They may work as contractors for banquets and special occasions, although many are employed by hospitals, hotels, and other facilities that need large quantities of food prepared quickly.

catering personnel

-exercises overall responsibility of planning and administration, including establishment of policies and standards for the catering business, catering and banquet packages and He/She also handles marketing and booking of functions.

catering manager

-plans, organizes, directs, and controls the set-up and service for all catering functions.

catering service supervisor/head waiter

-oversees the banquet, sets apart services for every function, and supervises the service staff, bus persons, and their respective stations.

captain waiter

-suggest, sells, and services wine to the guests. Hel She should know and be able to tell the guest which wine goes will with the food on the menu.steward

wine steward

-sets up the dining area as required by the clients or as reflected on the banquet event order/contract. He/She serves food and beverage according to professional standards, clears the tables of all soiled dishes, and attends to the requests of the guests attentively.

waiter

assists the service staff in setting up the venue, serving water, cleaning the dishes, and clearing up any mess.

Bus person/dining room attendant

make sure excellent service is provided to the guest. They are considered the eyes and ears of the dining room manager.

service persons

-handles paperwork, office records, and other pertinent reports. She is also the one who entertains client calls and prepares banquet proposals.

secretary

-responsible for the proper safekeeping and issuance of supplies and equipment.custodians-responsible for the proper safekeeping and issuance of supplies and equipment.

property custodians

-supervises kitchen operations, such as preparation and cooking of dishes included in the menu for every function. He/She coordinates with the catering manager and owner regarding the dishes to serve, the storage of ingredients as well as takes charge to maintain high standards of sanitation and safety in the kitchen.

kitchen supervisor/head cook/senior chef

—assists in the preparation of food in the kitchen and helps observe and maintain cleanliness and orderliness by doing dish washing and housekeeping duties.

assistant cook kitchern helper

catering menu ideas

availability of ingredients, cost per serving, tine in the kitchen

caterning styles

plated, buffet, family

common lunch event options

deli buffets, themed american or ethnic buffets, box lunches

—much like a restaurant style atmosphere where assigned waiters or servers tend to the tables of seated guests and each course is delivered to each individual. This style is most commonly used at formal events such as balls, weddings, and upscale parties or events.

plated

—the most common and most popular style of catering for formal and informal events because it allows guests to serve themselves with portion sizes and items that they choose. This gives picky eaters, dieters, and also guests with food allergies a chance to find something they will enjoy.

buffet

-this type have guests seated at a table while waiters bring out the food on large serving platters to be passed around. This encourages interaction and conversation between guests who may not be familiar with each other.

family

This option is quite popular for simple events and includes mostly finger foods that are easy to select and please any crowd.

deli buffets

This option allows the caterer to incorporate their food selection into the overall theme of an event.

themed american and ethnic buffets

this option is best for working lunches because it is fast and easy and enables event guests to remain focused on the objective of the meeting. While sandwiches are the most commonly selected item, you might also consider requesting wraps.

box lunches

pricing formula

materials + overhead + labor + profit = price

are tools that aid in the cutting, chopping, shredding and de bone

cutting tools

french chef or cook’s knife, slicing knife, utility knife, paring knife

AP module 1 - 2

Someone_ 98 · 36問 · 2年前

AP module 1 - 2