Catering Operations
Catering operations refer to the business or activities involved in providing food
and beverages services to events, parties, function, or other gathering. These
operations can range from small-scale catering for private events to large-scale
catering for weddings, corporate conferences, or even airline meals.
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The seven function of catering
1. Planning- the process of detailing and outlining all task required to accomplish the
objective. The plan help caterer identify objectives derived from the mission
statement. The plan is a blueprint that leads everyone towards a common goal.
2. Operations- execution of task the process of listing the task and steps for
executing the plan. It also includes assigning task to employees for execution.
3. Organizing the event- The process of forming the organization so each assigned
task can achieve the stated objective.
4. Equipment- these are based on the Menu, service requirements, type and location
of event, and special needs of client.
5. Implementing- The process of using effective communication skills to put the
plan into action.
6. Controlling- ensures the effective and efficient use of the caterer’s resources in
providing service to accomplish goals.
7. Understanding insurance and legal issues- ensures the basics are
covered to protect one’s livelihood. This includes creation of team to do routine
safety checks of the staff, equipment and procedures to ensure proper
compliance with HACCP standards.
Elements of Catering Plan
The elements of catering service refer to the various components and
considerations involved in providing food and beverage services for an event.
These elements ensure that catering service runs smoothly and meets the needs
and expectations of the client and guest
1. Budget- a financial, tactical, single-use plan to set the parameters for each event
2. Menu- a list of prepared dishes of food made available for a client. This is the most
important factor in the catering plan and built around the client needs and wants,
availability of product and caterer’s financial objective and capabilities.
3. Location- place where the event will take place.
4. Number of Guest
5. Labor Requirements
Catering Objectives
1. Financial objectives-setting target base on the financial goals responsive to the
need of the client,
2. Customer- satisfaction objectives- developed by the caterer specific to
client’s needs and wants; goals is to exceed these objectives.
Importance of Menu Planning in Catering
A menu Is a list of prepared dishes of food made available to a client. The menu is the
single most important factor in making the overall catering plan. Menu planning is one of
the functions required before assembling the food materials to produce quality meals.
Points to consider in menu planning
1. Satisfy client’s needs
2. Staff skills
3. Seasonal availability of food
4. Quality and relative cost of food
5. Cost of labor
6. Predetermined points of margins
7. Nutritional needs of client
8. Presentation and service style
9. Kitchen production capabilities
