1. BANQUET AND CATERING
MANAGEMENT

2. CATERING INDUSTRY
• The catering industry
which is sometimes
referred to as the
hospitality industry,
provides food, drinks
and, in certain sections,
accommodation for
people at school, in
hospital, at work and at
leisure.

3. TYPES OF CATERING
OPERATION
• ON – PREMISE CATERING – is made up
of a food production area (kitchen) and a
connected area where people dine.
• OFF – PREMISE CATERING – an off –
premise caterer has a production facility
but holds event somewhere else. It
transports all required food, beverages,
personnel, and equipment for an event to a
location usually chosen by the client.
• MOBILE CATERING – means taking food
to where the market is by using the
vehicle or the mobile unit.

4. CATERING CATEGORIES
• Commercial Catering
• Welfare / Industrial Catering
• Transport Catering

5. COMMERCIAL
CATERING
• Commercial catering is an
organization that aims to make
profit in return for the supply
of their products and services.
• Examples include restaurants ,
public houses and hotels.

6. COMMERCIAL CATERING
ESTABLISHMENTS
INCLUDE:
• Hotel / Motels
• Cafés
• Clubs
• Wine Bars
• Restaurants
• Fast Foods
• Food Courts
• Canteen and etc.

7. WELFARE / INDUSTRIAL
CATERING ESTABLISHMENTS
INCLUDE:
• Hospitals
• Nursing Homes
• Residential Establishments, (e.g.)
 Schools and Colleges
 Halls of residence
 old people’s home
• Prisons
• Services from army, navy and air
force and police.

8. TRANSPORT CATERING
• It caters mainly the travelers or
people away from their home.
• Introduction: there are different
reasons for people to move out of
their houses. With the increase in
urbanization, industrialization and
tourism, more and more people
have learnt to move out of their
houses.
• We can categorize them into five
different groups

9. TRANSPORT CATERING
ESTABLISHMENTS
INCLUDE:
• Railway Catering
• Road Catering
• Shipping Catering
• Airline Catering

10. WHO USES
CATERING SERVICES?
• Businesses (Convention Centers,
Meetings, Conferences)
• Hospitals, Universities, Retirement
Centers, Nursing Homes
• Entertainment Industry
• Community Groups (Fund Raisers,
Sponsors lunches, gala and etc.)
• Individuals (Special Occasions)

11. WHAT THE CATERING
CLIENT WANTS?
• Great food, beverages, and service
for their guests
• The appropriate entertainment
• An event their guests will enjoy and
remember
• A virtually mistake-free, stress-free
event.
• An event that appears lavish – never
cheap.
• Great weather.

12. CATERER
• A caterer is a person who prepares
food for others.
• Caterers can work in a multitude of
different environments. Caterers
can cater, or prepare food for,
parties, funerals, fund raisers, or
any number of functions.
• A caterer could be a single
individual working out of his home
or be a division of a restaurant and
involve several individuals.

13. KINDS OF CATERER
• CULINARY DRIVEN CATERER – it is
usually an experienced chef who
begins a catering business will be
concerned with offering the best
quality foods and his/her own
opportunities for creativity.
• SALES DRIVEN CATERER – Business
minded caterers may offer average-
quality foods and a simpler menu,
and drive the business using
enhanced services or clever
marketing.

14. QUALITIES OF
SUCCESSFUL CATERER
• Excellent organizational skills
• Time Management skills
• The ability to multi-task
• A friendly, hospitable personality
• The ability to manage stress
• An extensive knowledge of ingredients
• High level of written and verbal communication skills
• Natural leadership and motivational skills
• A knowledge of social and religious cultures and
customs
• Good Negotiating skills
• Quick thinking and problem solving skills
• Proficiency of basic accounting principles

15. PERMITS, LICENSES and
INSURANCE POLICIES
• Starting your catering business
the right way will save you time
and trouble down the road.
• The caterer must get the best
legal, insurance, and tax advice
before they serve his/her first
party platter for the safety and
security of his/her catering
business

16. INCORPORATION
• Incorporating protects the caterer
from litigation (court case). If a
client sues the caterer ,and his
business is a sole proprietorship, the
caterer could lose everything – even
personal assets.
• But, if a client sues the caterer and
if his business is a corporation, only
what the corporation owns is at risk.

17. INSURANCE COVERAGE
• Building and Property Insurance
• Liability Insurance
• Worker’s Compensation
Insurance

18. BUILDING OR PROPERTY
INSURANCE
• A caterer should have insurance to
compensate a loss of property. Any
building and property within it
should be covered in case of fire,
theft, and so on.
• The policy should also cover any
liability or the loss of potential
revenue caused by the inability to
provide services.

19. LIABILITY INSURANCE
• Every caterer should have
insurance that covers injury or
illness to clients, guests and
employees resulting from
negligence on the caterer’s part.
• There are specialized policies
that, through historic evaluation,
can provide maximum protection
for the caterer

20. WORKERS’ COMPENSATION
INSURANCE
• Law requires all employers to
provide workers’ compensation
insurance to their employees free
of charge.
• This insurance will provide income
to an employee when he or she is
out of work due to an injury or
illness that happens at the
workplace during work hours.

21. LICENSURE
• All food preparation areas must
be licensed by a local health
department.
• An aspiring caterer should learn
about and apply for such
licenses prior to any
construction, renovation, or
takeover of a production
facility.

22. INSPECTIONS
• HEALTH DEPARTMENT – Food service
establishments are inspected
periodically. The health department
inspector typically arrives unannounced
during a busy production time in order
to get accurate data for evaluation
and investigates refrigeration
temperatures, storage techniques,
internal temperature of food items and
etc.

23. INSPECTIONS
• FIRE DEPARTMENT – all businesses
have public access require annual
inspection by the local fire and safety
officials, who check for unobstructed
exits and stairways, required width
and length of walkways and aisles,
and overall building integrity.
• All exits must be marked with clearly
lighted signs.
• Fire inspectors also check the fire
suppression and exhaust systems over
cooking equipment.