The profits of caterers vary broadly based on elements like location, clientele, and offerings offered. The median annual wage for caterers and meal carrier managers is around $55,320; however, salaries can be higher for those specializing in high-end occasions or running in prosperous areas.

This is a trick question to make you think, they both provide foods to different places such as pubs, clubs, hotels and business parties so there is no difference! I had this question in my coursework at college and I thought there was a difference too but no, my teacher told me to redo this question as there is no difference because they both provide food for the same people. It took me ages to find out what difference was as well so Ive made this to tell you people who need this question because I knew at that point how annoying it actually was to find out the questions but yeah, found it eventually!

food that is prepared and served very quickly called as fast food service

What is average sales commission percentage rate for training sales?

hospitality catering

Neil Armstrong. As he walked out of the module he made the famous quote,"One small step for Man....... and one great leap for mankind."

ur mamma pusst thats watxs itxs is

we may define Transport catering is some types of meals that transport consumer will interest to buy and paying for.

A banquet manager is the person in charge of the organization and running of a banquet. He or she must coordinate the food service as well as make sure that staff members are working efficiently.

There isn`t one. You need to get a plane addon with AGS (Automated Grounding Service). You can get the baggage truck and ramp by opening the cargo doors (shift + E + 2) if you are in a jetway or a parking spot with ground trucks.

well i don't think that's true because if you go into computer,program files Microsoft games, fsx, sim objects, ground viehicles, and scroll down a little into you find what it says CATERING or CATERING TRUCK it either says euro or catering truck grey and its in the game but youv gotta do somethin do make them work im still workin on it even. so that's just a little tip.

keep the menus simple

Catering Equipment Leasing Allows you to try it before you buy it. For example, you love the new stainless-steel refrigerator line, but do you actually want to buy it outright? Instead, consider leasing one for a short term to see how you like it Fridgefreezerdirect.co.uk

I think everyone has at least one area of work they have performed well in. I personally have performed well in helping others.

You need to ask you employer. If that is you only if you have an employee who made enough to file and will

Make sure you have all of your licenses required by your city/state, know what you want to prepare and contact the health department about your new business (better to be prepared than surprised), purchase all of the necessary equipment, create a contract (I suggest you charge 3x the food costs), and you may want to consider culinary school if you aren't already an amazing cook.

Try these sites for more info:
- Entrepreneur
http://www.entrepreneur.com/marketing/marketingbasics/marketingplan/article43018.html
- Global Gourmet
http://www.globalgourmet.com/food/egg/egg1296/eggtrick.html
- Mission Restaurant Supply
http://www.missionrs.com/catering-supplies.html
- Business Licenses
http://www.businesslicenses.com/

Off premise catering is where the caterers cook the food and take it to a location where they serve the food. It includes serving dinner to wedding reception guests, dinner parties, and office parties.

I believe the main achievement would be the knowledge about the catering business especially the connection and techniques in the business. Eventually, you might want to be your own boss and do your own catering business.

Catering is classified as a food-service industry.

type of rodents and pest commonly found in food establishment

Static menus are the most common, and these change or are updated very rarely. These menus allow customers to become familiar with the dishes offered, and offer stability across chain locations and quicker production. However, they also run the risk of menu items growing stale and customers getting bored with the same offerings.

An a la carte menu is defined by how the customer orders. Main dishes and side dishes are not grouped under one price; the customer orders their main and their sides separately and pays for them separately. A la carte menus can also change infrequently, and they offer ways for restaurants to charge more for inexpensive things like potato side dishes.

A prix-fixe menu offers several courses - often with choices - for one fixed price. These are often expensive, but they offer a lot of food, and as such are usually found at fine-dining restaurants driven by a talented chef.

A du jour menu changes daily, focusing on seasonal ingredients and making the freshest food possible. The biggest drawback to a du jour menu is that there is a limited window for available ingredients, and customers cannot come back to enjoy the same dish throughout the year.

A cycle menu features a set of dishes that differs each day during a cycle. The cycle repeats, and the same dishes are featured at the same point in the cycle. This style of menu is typically adopted by school and hospital cafeterias. Cycles can be as short as a week, as long as a month, or any amount of time determined by the cook.

Caterers can operate one of two ways: they can give you a price for what you would like to serve at your event OR you can give them your budget and have them provide options of possible menus based on that budget. So, be clear on how you would like to proceed after the initial greeting. Make a list of details: venue, reason for the gathering, length of the gathering, number of people in attendance, time of day, if beer/wine/liquor will be served, the nature of the event (casual, formal, evening, business, etc.) BEFORE you arrange a meeting with the cater, make sure the proposed date is open, and make sure the caterer can do what you hope for. For example, do not hire a caterer famous for French hors d'oeuvres if you're planning a Texas Rodeo Barbecue theme. This site has a list of questions you might consider: http://partyspot.com/articles/article.aspx?articleid=A60428124220

You operate a small catering firm specializing in sit-down dinner parties that you prepare

and serve yourself with no helpers. A client of yours loves your food so much that she has

asked you to cater her daughter's wedding reception for 300 people, to be held in her back

yard. It's your first chance at a big event and you're not really set up for it.You don't have

the equipment, you don't have the staff, and you don't have the connections to musicians;

however, you're tempted. What would be your wisest decision? You operate a small catering firm specializing in sit-down dinner parties that you prepare

and serve yourself with no helpers. A client of yours loves your food so much that she has

asked you to cater her daughter's wedding reception for 300 people, to be held in her back

yard. It's your first chance at a big event and you're not really set up for it.You don't have

the equipment, you don't have the staff, and you don't have the connections to musicians;

however, you're tempted. What would be your wisest decision? You operate a small catering firm specializing in sit-down dinner parties that you prepare

and serve yourself with no helpers. A client of yours loves your food so much that she has

asked you to cater her daughter's wedding reception for 300 people, to be held in her back

yard. It's your first chance at a big event and you're not really set up for it.You don't have

the equipment, you don't have the staff, and you don't have the connections to musicians;

however, you're tempted. What would be your wisest decision?

form_title=Buffet Catering form_header=Serve a meal buffet style at your next event with help from professional caterers! How many guests will be attending this event?= {(),25,50,75,100,125,150,175,200,225,250,More than 250} What type of food would you like served on the buffet?=_ What is the date, time and place of the event?=_ What is the age range of guests attending the event?=_