UNIT 1: INTRODUCTION TO CATERING AND BANQUET OPERATIONS

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Last updated 1:43 PM on 6/15/26
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32 Terms

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Catering

Providing food and beverage service for a group of people at a remote site or a specific venue.

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Modern Catering

Focused on customized experiences rather than just providing a meal.

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On-Premises Catering

The food is prepared and served in the same building.

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Off-Premises Catering

The food is cooked in a kitchen and then transported to another location.

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Commercial Catering

Main goal: To make a profit.

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Non-Commercial Catering

Main goal: To provide food as a service, not primarily for profit.

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Institutional Catering

Another term for Non-Commercial Catering.

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Ancient Egypt

Grand funerals and feasts.

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Inns & Taverns

Provided food for travelers.

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Feasts

Used to show power and wealth.

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Guilds

Groups of workers that controlled who could cook and sell food.

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French Revolution

Forced many royal chefs to start their own businesses.

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Travel Catering

Transportation led to the birth of Travel Catering.

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In-Flight Catering

The invention of the airplane led to In-Flight Catering.

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Ghost Kitchens

Caterers operate without a dining room.

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Zero-Waste Catering

Using no single-use plastics.

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Farm-to-Table

Sourcing ingredients from local farmers.

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Organizational Structure

Structure depends on the size of the business.

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Hierarchy

Clear lines of command.

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Catering Manager / Director

Handles the budget and big decisions.

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Catering Sales Manager

Finds clients, creates contracts, and plans the event.

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Executive Chef

Designs the menu and manages food costs.

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Sous Chef

Second-in-command who runs the kitchen.

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Line Cooks

Do the actual cooking of the bulk food.

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Banquet Manager

Oversees the service staff.

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Banquet Captain

Manages a section or group of servers.

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Servers

Interact directly with guests.

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Logistics

Ensure food and equipment arrive safely and on time.

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Setup Team

Arrange tables, chairs, and decorations.

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Back of House

Cooking and planning.

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Front of House

Service, sales, and guest interaction.

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Banquet Event Order (BEO)

The most important document containing all event details.