Catering Management and Business Planning Reviewer

Comprehensive vocabulary flashcards covering concepts, segments, historical figures, permits, and business model components in Catering Management.

Catering Management

The planning, organizing, and supervision of food and beverage services for events, institutions, or businesses.

Cater

The Latin root word meaning 'to provide'.

1778 Philadelphia Ball

The earliest account of a major catered service in the United States, catered by Ceaser Cranshell to celebrate the departure of British General William Howe.

Robert Bogle

The individual recognized as 'the originator of catering' and one of the first professional caterers in the United States.

Ancient Egypt

The ancient civilization where early forms of catering existed to feed pyramid builders around 2500 BCE.

Monasteries

Medieval European institutions that provided food service to travelers and the poor.

France and Italy

European countries where catering became more refined during the Renaissance through professional chefs and culinary schools.

Institutional Catering

Food service in facilities like schools, hospitals, prisons, and military camps where meals are provided regularly for large groups.

Industrial Catering

Food preparation and service for workers within factories, industries, and large company canteens.

Off-Premise Catering

Food service where food is prepared in a central kitchen and transported to a separate event venue.

Mobile Catering

Food and beverage service operated from movable setups such as food trucks, carts, or vans.

Banquet

A large formal meal or feast prepared and served for a substantial group of people on special occasions.

Buffet Banquet

A service style banquet where guests serve themselves from a variety of dishes set up on long tables.

Sit-Down (Plated) Banquet

A formal banquet service style where meals are individually plated and served directly to seated guests.

State or Official Banquet

A banquet organized for high-level diplomatic, political, or formal governmental functions.

Menu Planning

The key aspect of catering management focused on creating balanced and suitable food options.

Procurement and Inventory Management

The key aspect of catering management covering the purchasing of stock and raw food supplies.

Logistics and Operations

The key aspect responsible for handling equipment transport, setup, and event site execution.

Health, Safety, and Sanitation

The catering management discipline dedicated to maintaining high hygiene standards and food safety.

Wedding Catering

A major catering segment dedicated specifically to marriage celebrations.

Corporate Catering

A segment specializing in catering business meetings, conferences, and corporate functions.

Concession Catering

Food service provided via stalls or booths at fairs, sports venues, and outdoor public events.

Commercial Catering

Food service operations whose primary business objective is profit generation, such as restaurants and hotels.

Non-Commercial Catering

Food service operations operating within non-profit or institutional setups like hospitals, schools, and military facilities.

The Catering Cycle

The complete series of sequential steps involved in planning, preparing, serving, and evaluating a food service operation.

Purchasing (Procurement)

The catering cycle step dedicated to buying quality ingredients and supplies.

Receiving

The catering cycle step where incoming deliveries are checked for quality, freshness, and correct quantities.

Food Preparation

The catering cycle stage involving pre-cooking tasks such as washing, cutting, and seasoning ingredients.

Cleaning & Waste Disposal

The catering cycle step focused on sanitizing utensils, equipment, and work stations after food execution.

Evaluation

The final stage of the catering cycle used to gather customer feedback and refine future operational processes.

Customer Segments

The business model component encompassing the diverse clients a catering company serves, such as corporations, weddings, and private parties.

Value Proposition

The core element that defines a catering business's unique selling point, including themed menus, organic options, or dietary accommodations.

Revenue Streams

The channels through which a catering business generates income, including per-person event fees, delivery charges, and subscription meal plans.

Key Activities

Core daily operational tasks including menu planning, food preparation, transport, venue setup, and service execution.

Key Resources

Critical tangible assets needed to operate, such as commercial kitchens, transport vehicles, cooking equipment, and trained staff.

Key Partnerships

Strategic collaborations with outside entities like venues, florists, equipment rental suppliers, and event planners.

Cost Structure

The component covering a catering business's financial expenses, such as ingredients, labor, transport, equipment maintenance, and insurance.

Channels

The touchpoints and marketing tools used to reach clients, including social media, websites, online ordering platforms, and direct outreach.

Sole Proprietorship

The simplest and most common form of business ownership, registered under a single individual owner.

Partnership

A legal business structure formed when two or more individuals agree to share ownership and operations.

Corporation

A legal business structure where the business is treated as an entirely separate entity from its owners.

Department of Trade and Industry (DTI)

The agency where sole proprietors register their business name in the Philippines through the e-BNRS system.

Securities and Exchange Commission (SEC)

The government body where partnerships and corporations register their business identity and submit Articles of Incorporation.

Mayor’s Permit / Business Permit

The official license to operate a business issued by the local City or Municipal Hall where the primary kitchen or commissary is located.

Sanitary Permit to Operate

The permit issued by the local Health Office to enforce compliance with the Sanitation Code of the Philippines.

LGU Health Card / Health Certificate

The health authorization mandatory for all food handlers, including cooks, drivers, and on-call banquet servers.

Bureau of Internal Revenue (BIR) Certificate of Registration

The tax registration document required to legally issue official receipts and invoices to clients.

PhilGEPS Registration

The mandatory procurement registration required to bid on catering contracts for Philippine government agencies, public schools, or LGUs.

Liquor License / Permit to Serve Alcohol

The special permit required if a caterer offers mobile bar services, wine pairings, or alcoholic cocktails.

Out-of-Town Delivery / Transport Permit

The permit required to avoid local logistics compliance issues when delivering food trays across different municipalities.

Department of Tourism (DOT) Accreditation

The credential recommended for caterers seeking to partner with high-end hotels, major resorts, or international event organizers.

Halal Certification

The certification issued by accredited Islamic bodies (such as the IDCP) enabling caterers to serve Muslim clients and embassies.

Commercial Kitchen

The central food preparation facility containing commercial ovens, refrigeration, prep tables, and warming trays.

Used Equipment Purchase

A cost-saving strategy during startup that can reduce equipment outlay by 40–60%.

General Liability Insurance

The insurance policy protecting a catering business from third-party injury claims or accidental venue damages.

Product Liability Insurance

The specific coverage protecting a business against financial losses tied to food-related illnesses or food safety claims.

Google Business Profile

A primary digital marketing tool used alongside social media to establish local online visibility.

Word-of-Mouth

An initial low-cost marketing strategy focused on leveraging organic client referrals and local community exposure.

Cash Reserves

The financial cushion representing 2–3 months of operating expenses maintained to cover baseline costs while building revenue.

Menu Flexibility

The strategic practice of offering customizable menus to cater to various dietary preferences and event formats.