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The menu at a catered event is usually more ____than a restaurant menu and is_________
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The two main categories of catering
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Catering
| Question | Answer |
|---|---|
| The menu at a catered event is usually more ____than a restaurant menu and is_________ | Limited; Chosen in advance by the client |
| The two main categories of catering | Institutional; Social |
| Caterers at hospitals, universities, airports, large hotels, retirement centers, which provide a wide variety of food an drink to a large number of people on an ongoing basis | Institutional Catering |
| Caterers which provide food & beverage services to civic groups, charities, corporations, businesses, and individuals on-premise at a catering or banquet hall or off-premise at a selected location | Social Catering |
| Who uses catering? | Convention Centers; Hospitals, universities, retirement centers, nursing homes; Entertainment Industry; Businesses; Community groups; Individuals |
| Institution catering is.... | on the up swing |
| The fastest growing segment | Social Catering |
| Allows institutions to keep costs down | Contract Catering |
| ____% of all catering services are ____ run | 70; Owner |
| Qualities of a Successful Caterer | Organization skills; Time-management skills; Ability to multitask; Friendly personality; Ability to manage stress; Knowledge of ingredients; Written & verbal communication skills; Leadership/motivational skills; Networking skills; Negotiating skills |
| Caterers who know how to customize their services to appeal to a specific group or type of event usually continue to _________ | grow their businesses |
| Sales reps find they can get more attention from a medical or editorial staff when they provide a free lunch | Party Platers |
| 3 examples of catering niches | Party platters; Five-star dinning at home; Special dietary catering |
| Benefits of being employed at a catering business vs starting ur own business | No financial risk of starting ur own business; Fewer job responsibilities; Gain valuable experience |
| The keys to that profit | Keeping expenses in line and factoring profit into ur pricing |
| Made up of a food production are [kitchen] and a connected area where ppl dine | On-premise Catering Operation |
| Examples of on-premise catering operations | Restaurants; Hotel banquet; Departments; Cruise Ships; Country clubs; Catering halls; and Religious Structures |
| Caterer that has a production facility but holds events somewhere else; Transports all required foods/beverages, personnel, and equipment for an event usually chosen by the client | Off-premise catering |
| Biggest benefit to an off-premise catering business | It usually requires significantly less capital to establish |
| The biggest challenge for off-premise catering | Transporting all food, equipment, and personnel |
| Off-premise catering has the potential for | Handling much larger events |
| Most off-premise caterers offer | Pickup or drop-off catering. example: Subway party plater |
| For the majority of their events, off-premise caterers also __________ | Rent Equipment |
| Hires a contract feeder or catering corp. to handle its food service needs | Institutional Catering (AKA On-Site Catering) |
| Taking food to where the market is | Mobile Catering |
| Bottom line in catering | Whether or not you can make money at it |
Created by:
tczeltwanger