Chapter 6 Part 1 Title : Planning-The Basic Catering Management Function Planning – is the first of the seven catering management function Formulating – a Plan is a beginning point of the successful execution of a catering event. Each event must have a independent subplan base on client needs and the Caterer`s strategic plan. Plannin Provides Guidance • First, the plan is a blueprint it becomes outline • Second, a plan provides guidance; it establishes direction for the catering team. • Third, a plan identifies each curse pf action required to accomplish predentermined objectives Getting Ready To Plan When the proposal has been accepted, the caterer begins the creation of an event-specific plan ingredients for success in states: The longer the length of time between looking the event and its implementation date the better opportunity a caterer has to create a detailed plan. Planning Sequence The planning sequence always includes a review of the mission statement. This important exercise keeps the caterer focused on the stated purpose of the organization. Formulating A catering Plan Formulating a catering plan requires the knowledge of certain elements before the planning can begin. Fine required elements that must be identified before any plan can be created are budget,menu,location,number of guest, and labor. BenchMark – the give life to the proposal as a plan emerges. Objectives caterers UST establish: • Financial objectives • Customer- satisfaction Objectives Part 2 Buget – The budget is a financial objectives for an event a caterer will start with a budget. The menu: a tactical plan Menu – is the single most important factor contained in the overall catering plan. Menu format • A caterer will construct a new menu based on solely on the need, wants, and demands of the client. • A caterer will build a menu to math the clients tastes and budget Standardred menu Caterers will create a series of standarred menus offering a variety food, beverage and service styles. Master menu The client can select food and beverage item. This methods permits the client to create their own menu based on thire budget. Complexity of the plan Grows when the size event ingreases Planning for a catering event. To formulate a successful plan , all caterers must dentify objectives, which are derived from identified customer needs and wants. The caterers is similar to an artist, every event is a new creation different and better and exceeding customer expectation. Creativity- is a skill resulting from a caterer`s experience , and when combined with skill of interpreting customer needs. Objectives Become operating tasks Objectives are translated into operational tasks which are those singular activities that must be executed to accomplish an objective. Chapter 7 Part 1 Title : Operations-executions of task Part 1 Operations – a terms used to describe the task of implementing and executing the daily elements of a catering plan called operation. Front of the House- activities are those customer driven service; tasks designed to please. Part 2 The guest in the dining area. Back of the house – activities are not generally witnessed by the customer • Physical • Mechanical • Financial catering activities Operational tasks Are a direct function of the type of catering event being implemented. Menu development Define as the function of a menu ,forecasting, pricing strategies, and item popularity and mix. Recipes Is a plan or formula used to decide the preparation of a certain food. A standardized recipe is more specific is more specific plan that results in a standard operating procedure. Recipe development Is a continous task required to support services offered to the customer. Recipe research Begins by seeking answers to the following questions. Recipe creation Most effective way to create new recipes is to start with a few items. New recipes New recipes should be prepared at least six times and field tested before being introduced into the market Signature recipes Is a menu item prepared by the staff using standardized recipes. Convenience foods Are product that are manufacturer by a principal, or manufacturer , and delivered to the caterer in a read to eat or ready to cook . Speed scratch cooking Has little preparation, provides excellent quality and lowers labors cost because less preparation is involved Branded menu items Most often used by a caterer include frozen desserts. Flow of food Another basic function of the catering menu is to determine production and the flow of food through the operation. Staffing Is the caterer`s task of identifying a suitable number of employees required for an event. Scheduling Because the number of employees against the given volume of work. Chapter 8 Title : Organizing the event Organizing function Occurs within a supportive organization structure. Specifications Caterers write specification to ensure consistent preparation and presentation,exciting the consumer to become a repeat customer. The specification will explicitly define the items; • Form • Texture • Temperature • Color • Unit sized and its cost • Portion size • Purchase size • Type of package • Common trade /industry name • Brand name required • Federal or trade grade • Variety • Size or count per package • Style of cut or package • Age or degree or ripeness Purchasing Purchasing plan outlines how the purchasing objectives will be accomplished. Market intermediaries Purchasing food and supplies is a accomplished through interaction with numerous market intermediaries involved in the distribution and delivery of food. Broadline distributors A broadline distributors will stock a large sample multiple product lines and individual items. Food brokers A food brokers serves distinctive function in the industry. Manufacturer`s agent Are employed directly by the principal to represent their interest in a geograpitical area. Whole sale clubs Are generally organized as very large houses that stock a variety of buck foods, clothes and equipment. Ordering Implies the caterer will secure the right amount and kind of raw material needed to meet production and satisfy the client. Receiving Is a vital task that requires attention from all personnel. Part 2 Storage A major component of the purchasing process is to maintainadequate space for perishares goods. Inventory management Is the ice to protecting the physical assets for all clients Prohibited areas for food storage • In lockers rooms • In toilet rooms • In dressing rooms • In garbage rooms • Under sewer lines that are not to interrupt potential drips • Under leaking water lines • Under open stairwells • Under other sources of contamination Work production schedule Is created for a standard recipe to communicate the following information. • Recipe number • Recipe name • Yields • Exact number of portions • Portion size in exact measurement • Specific handling instruction Food preparation Proper food preparation include many factors to be considered by a caterer Calculating cost of sales • Opening inventory • Purchase • Food available for sale • Closing inventory • Cost of food consumed • Employee need allowance • Cost of food sold Chapter 9 Title : Equipment Utilities- the decision to use eitter gas, electric or a combination of both as the energy source to provide to drive the equipment in the production and services area. Menu Menu is a powerful tools used to determine the design layout and equipment for the production and services area. Station Should be designed to minimized needless steps. Final preparation area- final preparation area should be located near the service area (on assemble for off promise events. Transportation of most catered foods promise events. Transportation of insulated carries that accommodate both hot and cold foods. Food production procedures- proper food handling procedures during the preparation process helps ensure the quality of the food. Food production procedures- proper food handling procedures during the preparation process help ensure the quality of the food. Styles of services • Buffet service • Banquet services • French service • Russian service • Family style service Cooling procedure Potentially hazardous food spill be cooled within 4 hours to 41*F (5*C ) or less if prepared form ingredients at ambient temperature, such as reconstituted foods and canned tuna. Obtaning equipment A caterers it`s a choice of purchasing or renting equipment u hen purchasing ether new or used equipment a caterer should work with reputable equipment. Dealer who will guarantee the equipment and manufactured who offers special discounts/sales Chafing dishes are essential for nearly every catering function to maintain proper heating temperatures. Part 2 Off-premise equipment safety A major task for the off premise caterer is keeping the food at the proper temperatures to avoid the growth of harmful bacteria and to make sure the food either hot or cold for the customer. Hot food production equipment • Range • Range oven • Convection oven • Combination convection oven/steamer • Fryers • Broilers • Griddles • Tilsing braising pan • Low or high pressure steamers • Refrigeration and freezer units Microwave oven Waves of energy that either reflected metal transferred or absorbed (food). Microwave differ from conventional ovens in that conventional ovens use convection heat to cook food. Cold food production Cold food production is called a pantry or garde manger also known as party chef. Mobile catering trucks Provide efcients transportation and proper heating /cooling temperatures for the preparation and storage food. Bask small equipment Proper cleaning and sanitizing of all food equipment and utensils required if their surfales come into contract with food Storage of equipment Cleaned and sanitized equipment Single service and single-used article should be in their protective package The equipment storage area must be clean sanitary dry and well lighted The menu is the single most important tool used to determine precise equipments need base on the tape of food being prepared.
Posted on: Fri, 07 Mar 2014 16:13:12 +0000
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