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Catering
Providing food and beverage service for a group of people at a remote site or a specific venue.
Modern Catering
Focused on customized experiences rather than just providing a meal.
On-Premises Catering
The food is prepared and served in the same building.
Off-Premises Catering
The food is cooked in a kitchen and then transported to another location.
Commercial Catering
Main goal: To make a profit.
Non-Commercial Catering
Main goal: To provide food as a service, not primarily for profit.
Institutional Catering
Another term for Non-Commercial Catering.
Ancient Egypt
Grand funerals and feasts.
Inns & Taverns
Provided food for travelers.
Feasts
Used to show power and wealth.
Guilds
Groups of workers that controlled who could cook and sell food.
French Revolution
Forced many royal chefs to start their own businesses.
Travel Catering
Transportation led to the birth of Travel Catering.
In-Flight Catering
The invention of the airplane led to In-Flight Catering.
Ghost Kitchens
Caterers operate without a dining room.
Zero-Waste Catering
Using no single-use plastics.
Farm-to-Table
Sourcing ingredients from local farmers.
Organizational Structure
Structure depends on the size of the business.
Hierarchy
Clear lines of command.
Catering Manager / Director
Handles the budget and big decisions.
Catering Sales Manager
Finds clients, creates contracts, and plans the event.
Executive Chef
Designs the menu and manages food costs.
Sous Chef
Second-in-command who runs the kitchen.
Line Cooks
Do the actual cooking of the bulk food.
Banquet Manager
Oversees the service staff.
Banquet Captain
Manages a section or group of servers.
Servers
Interact directly with guests.
Logistics
Ensure food and equipment arrive safely and on time.
Setup Team
Arrange tables, chairs, and decorations.
Back of House
Cooking and planning.
Front of House
Service, sales, and guest interaction.
Banquet Event Order (BEO)
The most important document containing all event details.