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Catering
Catering is the business of providing food and service at hotels, houses, and other locations. The service may include simply dropping off the food or actually setting up the tables, serving the food, and clearing it away.
529 Questions
Types of tea used in catering establishments?
There are thousands of different types of tea. There are the true teas made from the Camellia Sinensis plant and there are herbal teas (infusions or tisanes that do not contain the Camellia Sinensis plant).
Tea made from the Camellia Sinensis plant can be divided into five basic categories: black, green, oolong, white, and puer (pu-erh).
Herbal teas are made from herbs, fruits, seeds, or roots steeped in hot water.
OUT DOOR CATERING
This catering includes the provision (condition) of food and drink away from home base and suppliers. The venue is decided by the host. Price will be charged according to the type of food and beverage ordered. Outdoor catering will take care of party in a full-fledged manner. Outdoor catering includes catering for functions such as marriages, parties etc.
What are some good catering services?
Munches Lunches
give a good Indian name for a outdoor catering service
What is the minimum insurance coverage you need for a small catering business?
You need A General Liability Insurance Policy
How much pork do you need when catering for eighty people?
On the average a pork loin will feed about twenty people, depending on the size of the loin. A good size portion is between six and eight ounces so around forty pounds of pork should be enough.
What is the History of banquet and catering management?
For a long period of time feasts of food was provided to royalty by servants. As people became richer and views on equality began to shift, restaurants established catering services that were affordable for more of the population.
Catering services deliver food on site. It is a good option to make a trustworthy reputation for your company by delivering professionally prepared delicious meals that will leave a lasting impression on your guests. You will get excellent services, outstanding food, and versatile menu options.
How do you win a client on a catering service?
1. Go to your local courthouse to find out what the regulations are for starting your business and obtaining a license if you need to fill out an application, and if you need to go to a certain agency. You will first need to pay for the application and be approved. After that, you need to worry about setting up a business bank account, which is actually a very simple process, but your taxes will be much different. Lastly, you need to have a very detailed contract that state what your exact services are if you cater on-site or off-site if clients must rent equipment, etc. You might want to ask the assistance of a lawyer when writing your contract.
2. Know who you're marketing to and how much you are willing to spend. It is true that 75% of being successful in the catering business is from being well known, but good marketing from the get-go will help your company to skyrocket. You really need to do your research. If you are willing to put some kind of advertisement on your vehicle, then go for it. Studies show that car decals that provide details about your business (services, phone number, address) greatly increase the business you receive.
3. Go to bridal shows to find your first clients. Most people that go to bridal shows haven't even researched the vendors yet (take this from someone who has done years of wedding planning). Give them your cards, mention items that you love to prepare, ask the clients questions, and refer them to your website (you will need this). Sound like an expert. DO NOT let anyone know that you haven't done this before or that you are just starting. Market yourself and then deliver an amazing product.
4. Look up recipes that require less of the expensive food items and more of the fillers. Offering to serve hors d'oeuvres cuts back on the costs of a big main course and they are easy to up-sale. If a client requests steak or something fancier, then obviously you can up your prices.
5. Buy all of the items will need outside of the kitchen and for delivery. You will need to be insulated bags or carriers and plans to get the food to the event. Once you're at the event, you will need chafing dishes (with pans and candles) to keep the food warm and fresh, serving spoons, your own plates (some fancier disposable ones are available), utensils, linens (if they aren't provided by the venue or a linen company), and many more items.
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What are the types of commercial catering?
There are many different type of catering establishments. They usually cater to one specific type of client. Transport catering companies cater to airlines, railroads, and other long-distance travel companies. Hotel and private catering companies cater to weddings, anniversary parties, graduations, and other types of gatherings.
Definition of commercial catering?
Catering done for the employees of an organisation (or students) by the organisation itself or by a managing body on behalf of said organisation. It may be done as a service or with commercial motivations.
How much punch to serve 200 guests at a wedding reception?
If you serve them individual cup cakes then 200.
What are the disadvantages in catering outside?
You can choose and design your menu according to the choices the caterer gives you.
The caterer delivers the meal, sets up and dresses the tables.
The caterer sees that everyone is served.
The caterers are very polite and friendly, yet professional.
The caterer cleans up afterward.
You don't have to cook or prepare anything, the meal is totally taken care of by the caterers, which relieves you of a lot of responsibility, giving you more free time.
You have more time to devote to your guests.
Do shop around for catering services, as each one offers different services, menus, and prices.
How many hot dogs for 80 people?
If you plan to have at least one hot dog and one burger for each person, those that only eat hot dogs or only hamburgers will probably work out OK. That would be 1/4 pound of burger per person so you'll need about 15 pounds of hamburger and around 60 hot dogs.
- Egg Beater : Used for whipping egg or batter and for blending graurel,sauces and soups.
What is the difference between Director of catering and catering manager?
These positions exist in full service and luxury hotels, such as Marriott, Hilton, Ritz Carlton, W, etc.
The difference is the level of responsibility and departments in which the person is responsible. The Manager reports to the Director. The Manager is usually in charge of only one outlet, or one shift, therefore 2 or more Food and Beverage Managers are required to oversee several outlets.
There is only one Director, and everyone in the F&B department ultimately reports to this person, the Director, including the Chef (s) and all kitchen staff.
What are the standard setting organisation in the catering sector and what it does?
name of a standard setting organisations in hospitality
What are the types of catering according to location?
There are many different type of catering establishments. They usually cater to one specific type of client. Transport catering companies cater to airlines, railroads, and other long-distance travel companies. Hotel and private catering companies cater to weddings, anniversary parties, graduations, and other types of gatherings.
What does operation mean in hospitality and catering?
Hospital CateringQuality food to Hospitals. Find Out How to Cut Costs & Reduce
P.S. Jak Goes Out With a Duck
The catering cycle consists of
a. Purchasing
b. Receiving
c. Storing and issuing
d. Preparing
e. Selling
a. Purchasing : This is an activity of acquiring goods or services to accomplish the goals of an organization.
The major objectives of purchasing are to;
(1) Maintain the quality and value of a company's products,
(2) Minimize cash tied-up in inventory,
(3) Maintain the flow of inputs to maintain the flow of outputs, and (4) strengthen the organization's competitive position.
The control procedures must be firstly yield testing and on this necessary purchase specifications/modifications.
b. Receiving:Receiving is an administrative function that involves checking of the quality, quantity, and condition of the incoming goods followed by their proper storage.
Receiving of food and supplies is a process that management must initiate, supervise, and regularly evaluate to insure that the specified food quality and quantity at the quoted price is actually received and stored. The receiver will be only as demanding as he is trained to be. The receiving function should be assigned to a competent, trustworthy, and trained person.
First is quality control and quantity inspection and finally clerical procedures.
c. Storing and Issuing: The primary objective of food storage is to protect the quality of the product, have enough merchandise on hand, and prevent loss through spoilage and theft.
Keeping your foods properly stored in the cabinet or refrigerator is something that should be taken seriously. Not only will storing your food correctly make it last longer, but it can also keep you healthier. Improperly storing foods can lead to harmful bacteria and spoilage.
Usually, about 40 per cent of food sales will be received and withdrawn from the storage areas. This fact suggests that strong control procedures should be maintained there.
Minimal requirements for inventory control are:
* All storage areas (dry, refrigerated, freezers) should be locked when unattended.
* One person should be well trained in receiving duties and should be held accountable for any inventory discrepancies.
* No food or supplies should leave the storage areas without authorized written requisitions.
* Only the quantity of food supplies required for preparation should be issued.
* Physical inventories should be performed on a regular basis.
* Unannounced inventories or spot checks should be performed periodically.
A reconciliation statement of the storeroom physical inventory should be prepared at the end of each month to determine the effectiveness of physical control and security.
Proper stock records must be obtained. Proper pricing of issues must be ensured. Stock taking must be considered .Proper effective clerical procedures like indents, stock registers must be maintained.
d. Preparing: The cost of food consumed depends on the number of meals produced and food cost per meal. Thus to control food costs we must i) control the no. catered for i.e. Volume forecasting
ii) Control the food cost per meal in advance by having standard recipes, portion control.
e. Selling: There should be a proper pricing policy effective restaurant checking system and proper cash control.
Different types of catering services?
In Today's market, most of the catering services are offering different types of catering services like Wedding Catering Services, Birthday Catering, Rice Ceremony Special, Anniversary Special, etc. Accordingly, they make the menus, and packages also.
What are the 8 types of table service?
English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.
French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.
Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing.
American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.
Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat.
Counter Service: (Snack-bar Service) Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board.
Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated.
Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major means are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests' signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.
Buffet Service: A self-service where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.
For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table.
Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.
Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.
Breakfast Services:
There are basically two types of breakfast offered in hotels and restaurants. The Continental Breakfast and the English Breakfast. The Continental Breakfast originated in Europe. It is a light meal as the Europeans normally have a heavy mid-day meal. The English breakfast is heavy and is a major meal of the day. A traditional English breakfast runs into six or seven courses.
Continental Breakfast
Consists of bread rolls or toast with jam, honey, or marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The cover layout consists of
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot with tongs
(e) A bread boat or toast rack
(f) Serviette
(g) Jam, marmalade and honey pots
Note: There are variations to the Continental Breakfast. Cafe com- plate refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat.
English Breakfast:
Is more elaborate and offers a choice of juices (or fresh or stewed fruits), cereals, fish course, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea or coffee. The cover consists of :
(a) A side plate and a side knife
(b) A butter dish and a butter knife on a quarter plate
(c) A tea cup and saucer with a teaspoon
(d) A sugar pot (a tongs, if there are sugar cubes)
(e) A cruet set
(/) A fish knife and fish fork
(g) Dinner knife and fork
(h) Jam, marmalade and honey
(i) Dessert spoon and fork
(j) Serviette
Typical English breakfast Menu:
· Chilled fruit juices : Orange, pineapple. tomato, grapefruit.
· Stewed fruit : Prunes, pears, apples, figs.
· Cereals: Porridge, cornflakes.
· Fish: Grilled herring, fried sole.
· Eggs: Poached, boiled, scrambled, fried, omelets
· Meat: Sausages, bacon, salami, kidney, breakfast steak.
· Breads: Toast, rolls, brioche, croissant, bread sucks.
· Preserves: Jam, marmalade, honey.
· Beverage: Tea, coffee, hot chocolate.
· Eggs can be served with: grilled tomatoes, sautéed mushrooms, baked beans, fried potatoes.
Catering Management is the management of catering in the hospital
In friends what episode does monica and phoebe cater cater?
Monica and Pheobe begin catering jobs i believe in the middle of season three. They continue until season 4. There are quite a few episodes that showcase their working together. There is a funeral episode where they cater and then have a problem with receiving payment from the "grieving" widow. There is also another episode where they purchase this horrible van that they plan the repaint and use in their business.
