Food Catering and Food Service - TLE 10 (4th Quarter)

Catering - the prearranged service of food and drinks to groups for varied situations or occasions.

Types of catering

• Industrial Catering –the services to workers or employees in the work area.

• Institutional Catering – service in school or hospital.

• Transport Catering – service in airplanes, ships, trains, wagons or vans.

• Social Catering - service during social functions. This is also classified into On premise, Off premise and Accommodator catering.

  • On Premise - the caterer has his/her own banquet hall and kitchen facilities where the food preparation and service take place
  • Off premise - the caterer prepares the food in his/her kitchen to be served in another venue.
  • Accommodator - the clients supply all the food and equipment needed while the accommodator prepares and serves the food on the client’s premises for a fee.

Factors for a successful catering business

1. Creativity
2. Quality of food
3. Record Keeping
4. Management Skills
5. Professionalism

Before the Catering

1. Gather all the necessary information about the catering function from your clients.
2. Be ready with your menu proposal.
3. Discuss the menu with the client for possible suggestions and added information.
4. Be ready with the contract.
5. Anticipate all the possible problems and thresh out with your client.
6. Do not make any promises that you cannot fulfil.
7. Plan the catering.

During the catering

1. Observe all the specification based on the agreement.
2. Do not be late for the catering function.
3. Make sure that the food you’re going to serve are appealing and palatable.
4. Avoid panic with problems arise.
5. The servers must perform the tasks with confidence.

After the catering

1. Evaluate your performance.
2. Gather opinion and suggestion from your client.
3. Find out if the guests were satisfied. 4.Keep portfolio of every event

Forms used in Catering

1. Catering Staff Sheet-gives the following information:

   1. Name of Party
   2. Date
   3. Party Coordinator
   4. Employee name
   5. Party description
   6. Time in/ time out
   7. Rate per hour
   8. Responsibilities

2. Balance Sheet

3. Income statement

4. Cash Flow statement

5. Employee’s Contract

6. Events Quotation

7. Sample menu pricing form

8. Daily food cost sheet

Qualities of a caterer

1. Should possess basic cooking skills.
2. Should have a working knowledge of food preparation and menu planning.
3. Should enjoy working with people and make them comfortable and at ease.
4. Should be a problem solver. 5.Should be creative and resourceful.
5. Should be gracious and polite under stressful situation.
6. Should be good in budgeting.
7. Should be comfortable in promoting oneself.
8. Should have a good business sense

Factors to consider in the selection of food service workers for catering business.

• Should lane certified to be physically healthy.
• Should maintain a professional and positive attitude at all times.
• Can write, read and compute.
• Should be cheerful and alert.
• Should be clean and neat at all times.
• Must be honest and trustworthy.

Must be dependable and responsible.

Basic cooking equipment

• Range
• Oven
• Steamer
• Fryer
• Preparation table
• Electric Blender
• Coffee maker
• Kettles
• Chaffing dish
• Cooking pans
• Trays
• Soup Tureen

Transporting tools and equipment

1.Catering box

2.Truck

3.Van

4.Trolleys

Table appointments/implements

• Silverware/Flat ware - Dinner spoon, dinner fork, table knife, salad fork, soup spoon, and dessert teaspoon, etc.
• Glass wares - tumbler, juice glass, and champagne glass, etc.
• China wares/Dinner wares - dinner plates, soup plates, platter, cups and saucer, bread and butter plates, etc.
• Table linens - tablecloth, table napkins (18-24 inches), top cloth, and table sheet, etc.
• Apprenticeship - term for on-the-job training (OJT). OJT is a way of acquiring work practices and skills in restaurants or catering establishments.

Opportunities for employment:

1. Waitering
2. Assistant cook
3. Chamber maid
4. Domestic helper
5. Salesgirl
6. Counter girl
7. Entrepreneur
8. Barmaid
9. Caterer
   10. Bartender

Reasons to be an apprentice:

1. to increase confidence;
2. to improve equipment manipulative skills;
3. to improve attitude towards work;
4. to improve ability to relate with others especially superiors and co-employees; and
5. to improve productivity

Places to apply for apprenticeship:

1. Hotels
2. Country clubs
3. Restaurants
4. Yacht
5. Airlines
6. Local market and store
7. Private catering services

Desirable personal attributes

1. Responsible
2. Industrious
3. Patient
4. Honest
5. Trustworthy
6. Cheerful
7. Punctual
8. Neat

Employee policies

1. Wear clean clothes or well-pressed uniform.
2. If hair is shoulder length, keep it tied at the back at all times. Wear hairnet if directly handling food.
3. Wear minimum pieces of jewelry.
4. If possible, wear black socks and shoes.
5. Fingernails should always be short and clean.
6. Not smoking or chewing gums on the floor while in the vicinity.
7. Eating and drinking should only be at scheduled breaks.
8. Avoid alcohol and drugs during your shift.
9. Maintain a professional and positive attitude at all times.
   10. No employees are allowed to take any food or beverages outside the facility.

• Cooking - exposure of food to intense heat by three methods such as conduction, convection, or radiation

• Conduction - the transfer of heat through direct contact from one substance to another.

  • Example: Grilling, Frying and boiling

• Convection - Heat is spread by the movement of air, steam or liquid.

  • Example: Baking, Steaming

• Radiation - involves the transfer of energy by waves from the source of the food. Example: microwave