Eating is one of life’s pleasure and pride – so is cooking and
serving good food to others. A restaurant is a commercial outfit
which specializes in the preparation of quality food and to serve
them to satisy the customer’s demands. Their motto is “Customers
are our assets and satisfied customers are our source of wealth”.
Restaurants do have state of the art kitchens in their premises,where food items are prepared, following a fixed menu to serve the
customers. Most restaurants are also equipped with infrastructure
facilities, table settings, dining halls of various sizes to cater to needs
of small gatherings to grandiose banquets to suit customer demands
and above all, trained personnel to provide a satisfactory service.
The term restaurant (from the French word restaurer, to
restore) first appeared in the 16th century, meaning "a food which
restores", and referred specifically to a rich, highly flavoured soup.
The modern sense of the word was born around 1765 when a
Parisian soup-seller named Boulanger opened his establishment.
Whilst inns and taverns were known from antiquity, these were
establishments aimed at travellers, and in general locals would rarely
eat there. The modern formal style of dining, where customers are
given a plate with the food already arranged on it, is known as
service à la russe, as it is said to have been introduced to France by
the Russian Prince Kurakin in the 1810s, from where it spread
rapidly to England and beyond.
A restaurant is a retail establishment that serves prepared
food to customers. Service is generally for eating on premises,
though the term has been used to include take-out establishments
and food delivery services. The term covers many types of venues
and a diversity of styles of cuisine and service.
Restaurants are sometimes a feature of a larger complex,
typically a hotel, where the dining amenities are provided for the
convenience of the residents and, of course, for the hotel with a
singular objective to maximise their potential revenue. Such
restaurants are often also open to non-residents.
Restaurants range from unpretentious lunching or dining
places catering to people working nearby, with simple food and fixed
menu served in simple settings at low prices, to expensive
establishments serving expensive speciality food and wines in a
formal setting. In the former case, customers usually wear casual
clothing. In the latter case, depending on culture and local traditions,
customers might wear semi-casual, semi-formal, or even in rare
cases formal wear. Typically, customers sit at tables, their orders are
taken by a waiter, who brings the food when it is ready, and the
customers pay the bill before leaving. In class or porche restaurants
there will be a host or hostess or even a maître d'hôtel to welcome
customers and to seat them. Other staff’s waiting on customers
include busboys and sommeliers.
Wednesday, May 26, 2010
RELATIONSHIP BETWEEN CATERING INDUSTRY AND ALL OTHER INDUSTRIES
Food is the sustainer of life regardless of whether they belong
to animal kingdom or plant kingdom. All living beings consume food
as they come in nature. Subsequently they may convert the raw
natural food into usable form on their own. This transformation never
involves the art and science of coking, which is a speciality of human
beings alone.
Importance of food for the human beings is amply, accurately
and appropriately stated in the following age old sayings: “hungry
man is an angry man” and “even the army marches on stomach”
where stomach implies food Employment of largest number of
people in the world in general terms (at home) and in commercial
terms (catering) is in food preparation and servicing. Roughly half
the world population (women) is actively engaged in the art and
science of food production and then alone comes reproduction.
Food production, simply stated, is the transformation of raw
food material into palatable, appetizing and easily palatable tasty
food. Unlike all other living organisms, man has to “buy” food by
paying money. Where does the money come from? It comes only
from industries. Any industry in the world has the primary objective of
making money. Money so generated by the industrial activity is
shared between the employer and the employee, however
disproportionate it may be. Money so shared is used to take care of
the three important objectives: food, clothing and residence.
Whatever left after meeting these primary objectives may go towards
acquiring wealth.
As clearly stated above, food is the very basis of existence or
survival. To buy food, man needs money. The money comes or must
come from industries, all of which have the primary objective of
making money and share with those who help generate it. Since the
raw food needs to be transformed into palatable food fit for
consumption which is achieved, as already stated, through general
cooking (household) or commercial cooking (catering). Therefore,
there is no industry in the world which is not directly or indirectly, one
way or the other, related to the food (catering) industry. Commercial
food industry or the catering industry is the only industry that
provides food, at a price, away from home. Various types of catering
services available would include general or speciality services such
as transport catering, welfare catering, industrial catering, etc.
to animal kingdom or plant kingdom. All living beings consume food
as they come in nature. Subsequently they may convert the raw
natural food into usable form on their own. This transformation never
involves the art and science of coking, which is a speciality of human
beings alone.
Importance of food for the human beings is amply, accurately
and appropriately stated in the following age old sayings: “hungry
man is an angry man” and “even the army marches on stomach”
where stomach implies food Employment of largest number of
people in the world in general terms (at home) and in commercial
terms (catering) is in food preparation and servicing. Roughly half
the world population (women) is actively engaged in the art and
science of food production and then alone comes reproduction.
Food production, simply stated, is the transformation of raw
food material into palatable, appetizing and easily palatable tasty
food. Unlike all other living organisms, man has to “buy” food by
paying money. Where does the money come from? It comes only
from industries. Any industry in the world has the primary objective of
making money. Money so generated by the industrial activity is
shared between the employer and the employee, however
disproportionate it may be. Money so shared is used to take care of
the three important objectives: food, clothing and residence.
Whatever left after meeting these primary objectives may go towards
acquiring wealth.
As clearly stated above, food is the very basis of existence or
survival. To buy food, man needs money. The money comes or must
come from industries, all of which have the primary objective of
making money and share with those who help generate it. Since the
raw food needs to be transformed into palatable food fit for
consumption which is achieved, as already stated, through general
cooking (household) or commercial cooking (catering). Therefore,
there is no industry in the world which is not directly or indirectly, one
way or the other, related to the food (catering) industry. Commercial
food industry or the catering industry is the only industry that
provides food, at a price, away from home. Various types of catering
services available would include general or speciality services such
as transport catering, welfare catering, industrial catering, etc.
My YouTube Channel:
TYPES OF CATERING ESTABLISHMENTS
Various catering establishments are categorised by the
nature of the demands they meet. The following are some of the
catering establishments.
Restaurant
A restaurant is an establishment that serves the customers
with prepared food and beverages to order, to be consumed on the
premises. The term covers a multiplicity of venues and a diversity of
styles of cuisine. Restaurants are sometimes also a feature of a
larger complex, typically a hotel, where the dining amenities are
provided for the convenience of the residents and for the hotel to
maximize their potential revenue. Such restaurants are often open to
non-residents also.
Transport Catering
The provision of food and beverages to passengers, before,
during and after a journey on trains, aircraft and ships and in buses
or private vehicles is termed as transport catering. These services
may also be utilised by the general public, who are in the vicinity of a
transport catering unit. The major forms of modern day transport
catering are airline-catering, railways catering, ship catering and
surface catering in coaches or buses which operate on long distance
routes.
Airline Catering
Catering to airline passengers on board the air craft,
as well as at restaurants situated at airport terminals is
termed as airline catering. Modern airports have a variety of
food and beverage outlets to cater to the increasing number
of air passengers. Catering to passengers en route i s
normally contracted out to a flight catering unit of a reputed
hotel or to a catering contractor or to the catering unit
operated by the airline itself as an independent entity.
Railway Catering
Catering to railway passengers both during the
journey as well as during halts at different railway stations is
called railway catering. Travelling by train for long distances
can be very tiring; hence a constant supply of a variety of
refreshment choices helps to make the journey less tedious.
On-board meal services are also provided on long distance
trains.
Ship Catering
Ship catering is catering to cargo crew and passenger
ship passengers. Ships have kitchens and restaurants on
board. The quality of service and facilities offered depends on
the class of the ship and the price the passengers are willing
to pay. There are cruises to suit every pocket. They range
from room service and cocktail bars to speciality dining
restaurants.
Surface Catering
Catering to passengers traveling by surface transport
such as buses and private vehicles is called surface catering.
These eating establishments are normally located around a
bus terminus or on highways. They may be either
government run restaurants, or privately owned
establishments. Of late there has been a growing popularity
of Punjabi style eateries called dhabas on the highways.
Outdoor Catering
This catering includes the provision of food and drink away
from home base and suppliers. The venue is left to the peoples’
choice. Hotels, restaurants and catering contractors meet this
growing demand. The type of food and set up depends entirely on
the price agreed upon. Outdoor catering includes catering for
functions such as marriages, parties and conventions.
Retail Store Catering
Some retail stores, apart from carrying on their primary
activity of retailing their own wares, provide catering as an additional
facility. This type of catering evolved when large departmental stores
wished to provide food and beverages to their customers as a part of
their retailing concept. It is inconvenient and time consuming for
customers to take a break from shopping, to have some
refreshments at a different location. Thus arouse the need for some
sort of a dining facility in the retail store itself. This style of catering is
becoming more popular and varied nowadays.
Club Catering
Club catering refers to the provision of food and beverages to
a restricted member clientele. Some examples of clubs for people
with similar interests are turf clubs, golf clubs, cricket clubs etc. The
service and food in these clubs tend to be of a fairly good standard
and are economically priced.
Night clubs are usually situated in large cities that have an
affluent urban population. They offer entertainment with good food
and expensive drinks.
Welfare Catering
The provision of food and beverages to people to fulfil a
social obligation, determined by a recognised authority, is known as
welfare catering. This grew out of the welfare state concept,
prevalent in western countries. It includes catering in hospitals,
schools, colleges, the armed forces and prisons.
Industrial Catering
The provision of food and beverages to ‘people at work,’ in
industries and factories at highly subsidised rates is called industrial
catering. It is based on the assumption that better fed employees at
concessional rates are happy and more productive. Catering for a
large workforce may be undertaken by the management itself, or
may be contracted out to professional caterers. Depending on the
choice of the menu suggested by the management, catering
contractors undertake to feed the workforce for a fixed period of time
at a predetermined price.
Leisure-Linked Catering
This type of catering refers to the provision of food and
beverages to people engaged in ‘rest and recreation’ activities. This
includes sale of food and beverages through different stalls and
kiosks at exhibitions, theme parks, galleries and theatres. The
increase in the availability of leisure time and a large disposable
income for leisure activities has made it a very profitable form of
catering.
nature of the demands they meet. The following are some of the
catering establishments.
Restaurant
A restaurant is an establishment that serves the customers
with prepared food and beverages to order, to be consumed on the
premises. The term covers a multiplicity of venues and a diversity of
styles of cuisine. Restaurants are sometimes also a feature of a
larger complex, typically a hotel, where the dining amenities are
provided for the convenience of the residents and for the hotel to
maximize their potential revenue. Such restaurants are often open to
non-residents also.
Transport Catering
The provision of food and beverages to passengers, before,
during and after a journey on trains, aircraft and ships and in buses
or private vehicles is termed as transport catering. These services
may also be utilised by the general public, who are in the vicinity of a
transport catering unit. The major forms of modern day transport
catering are airline-catering, railways catering, ship catering and
surface catering in coaches or buses which operate on long distance
routes.
Airline Catering
Catering to airline passengers on board the air craft,
as well as at restaurants situated at airport terminals is
termed as airline catering. Modern airports have a variety of
food and beverage outlets to cater to the increasing number
of air passengers. Catering to passengers en route i s
normally contracted out to a flight catering unit of a reputed
hotel or to a catering contractor or to the catering unit
operated by the airline itself as an independent entity.
Railway Catering
Catering to railway passengers both during the
journey as well as during halts at different railway stations is
called railway catering. Travelling by train for long distances
can be very tiring; hence a constant supply of a variety of
refreshment choices helps to make the journey less tedious.
On-board meal services are also provided on long distance
trains.
Ship Catering
Ship catering is catering to cargo crew and passenger
ship passengers. Ships have kitchens and restaurants on
board. The quality of service and facilities offered depends on
the class of the ship and the price the passengers are willing
to pay. There are cruises to suit every pocket. They range
from room service and cocktail bars to speciality dining
restaurants.
Surface Catering
Catering to passengers traveling by surface transport
such as buses and private vehicles is called surface catering.
These eating establishments are normally located around a
bus terminus or on highways. They may be either
government run restaurants, or privately owned
establishments. Of late there has been a growing popularity
of Punjabi style eateries called dhabas on the highways.
Outdoor Catering
This catering includes the provision of food and drink away
from home base and suppliers. The venue is left to the peoples’
choice. Hotels, restaurants and catering contractors meet this
growing demand. The type of food and set up depends entirely on
the price agreed upon. Outdoor catering includes catering for
functions such as marriages, parties and conventions.
Retail Store Catering
Some retail stores, apart from carrying on their primary
activity of retailing their own wares, provide catering as an additional
facility. This type of catering evolved when large departmental stores
wished to provide food and beverages to their customers as a part of
their retailing concept. It is inconvenient and time consuming for
customers to take a break from shopping, to have some
refreshments at a different location. Thus arouse the need for some
sort of a dining facility in the retail store itself. This style of catering is
becoming more popular and varied nowadays.
Club Catering
Club catering refers to the provision of food and beverages to
a restricted member clientele. Some examples of clubs for people
with similar interests are turf clubs, golf clubs, cricket clubs etc. The
service and food in these clubs tend to be of a fairly good standard
and are economically priced.
Night clubs are usually situated in large cities that have an
affluent urban population. They offer entertainment with good food
and expensive drinks.
Welfare Catering
The provision of food and beverages to people to fulfil a
social obligation, determined by a recognised authority, is known as
welfare catering. This grew out of the welfare state concept,
prevalent in western countries. It includes catering in hospitals,
schools, colleges, the armed forces and prisons.
Industrial Catering
The provision of food and beverages to ‘people at work,’ in
industries and factories at highly subsidised rates is called industrial
catering. It is based on the assumption that better fed employees at
concessional rates are happy and more productive. Catering for a
large workforce may be undertaken by the management itself, or
may be contracted out to professional caterers. Depending on the
choice of the menu suggested by the management, catering
contractors undertake to feed the workforce for a fixed period of time
at a predetermined price.
Leisure-Linked Catering
This type of catering refers to the provision of food and
beverages to people engaged in ‘rest and recreation’ activities. This
includes sale of food and beverages through different stalls and
kiosks at exhibitions, theme parks, galleries and theatres. The
increase in the availability of leisure time and a large disposable
income for leisure activities has made it a very profitable form of
catering.
TYPES OF CATERINGS
There are two main types of catering on-premises and offpremises
catering that may be a concern to a large and small
caterer. On-premise catering for any function - banquet, reception, or
event - that is held on the physical premises of the establishment or
facility that is organizing / sponsoring the function. On-premise
catering differs from off-premise catering, whereby the function takes
place in a remote location, such as a client’s home, a park, an art
gallery, or even a parking lot, and the staff, food, and decor must be
transported to that location. Off-premise catering often involves
producing food at a central kitchen, with delivery to and service
provided at the client’s location. Part or all of the production of food
may be executed or finished at the location of the event.
Catering can also be classified as social catering and
corporate (or business) catering. Social catering includes such
events as weddings, bar and mitzwahs, high school reunions,
birthday parties, and charity events. Business catering includes such
events as association conventions and meetings, civic meetings,
corporate sales or stockholder meetings, recognition banquets,
product launches, educational training sessions, seller-buyer meets,
service awards banquets, and entertaining in hospitality suites.
On-Premise Catering
All of the required functions and services that the caterers
execute are done exclusively at their own facility. For instance, a
caterer within a hotel or banquet hall will prepare and cater all of the
requirements without taking any service or food outside the facility.
Many restaurants have specialized rooms on-premise to cater to the
private-party niche. A restaurant may have a layout strategically
designed with three separate dining rooms attached to a centralized
commercial food production kitchen. These separate dining rooms
are available at the same time to support the restaurant’s operation
and for reservation and overflow seating. In addition, any of the three
dining rooms may be contracted out for private-event celebrations
and may require their own specialized service and menu options.
Other examples of on-premise catering include hospital catering,
school, University/ college catering.
Off-Premise Catering
Off-premise catering is serving food at a location away from
the caterer’s food production facility. One example of a food
production facility is a freestanding commissary, which is a kitchen
facility used exclusively for the preparation of foods to be served at
other locations. Other examples of production facilities include, but
are not limited to, hotel, restaurant, and club kitchens. In most cases
there is no existing kitchen facility at the location where the food is
served. Caterers provide single-event foodservice, but not all
caterers are created equal. They generally fall into one of three
categories:
Party Food Caterers:
Party food caterers supply only the food for an event. They
drop off cold foods and leave any last-minute preparation,
plus service and cleanup, to others.
Hot Buffet Caterers:
Hot buffet caterers provide hot foods that are delivered from
their commissaries in insulated containers. They sometimes
provide serving personnel at an additional charge.
Full-Service Caterers:
Full-service caterers not only provide food, but frequently
cook it to order on-site. They also provide service personnel
at the event, plus all the necessary food-related equipment—
china, glassware, flatware, cutleries, tables and chairs, tents,
and so forth. They can arrange for other services, like décor
and music, as well. In short, a full-service caterer can plan
and execute an entire event, not just the food for it.
catering that may be a concern to a large and small
caterer. On-premise catering for any function - banquet, reception, or
event - that is held on the physical premises of the establishment or
facility that is organizing / sponsoring the function. On-premise
catering differs from off-premise catering, whereby the function takes
place in a remote location, such as a client’s home, a park, an art
gallery, or even a parking lot, and the staff, food, and decor must be
transported to that location. Off-premise catering often involves
producing food at a central kitchen, with delivery to and service
provided at the client’s location. Part or all of the production of food
may be executed or finished at the location of the event.
Catering can also be classified as social catering and
corporate (or business) catering. Social catering includes such
events as weddings, bar and mitzwahs, high school reunions,
birthday parties, and charity events. Business catering includes such
events as association conventions and meetings, civic meetings,
corporate sales or stockholder meetings, recognition banquets,
product launches, educational training sessions, seller-buyer meets,
service awards banquets, and entertaining in hospitality suites.
On-Premise Catering
All of the required functions and services that the caterers
execute are done exclusively at their own facility. For instance, a
caterer within a hotel or banquet hall will prepare and cater all of the
requirements without taking any service or food outside the facility.
Many restaurants have specialized rooms on-premise to cater to the
private-party niche. A restaurant may have a layout strategically
designed with three separate dining rooms attached to a centralized
commercial food production kitchen. These separate dining rooms
are available at the same time to support the restaurant’s operation
and for reservation and overflow seating. In addition, any of the three
dining rooms may be contracted out for private-event celebrations
and may require their own specialized service and menu options.
Other examples of on-premise catering include hospital catering,
school, University/ college catering.
Off-Premise Catering
Off-premise catering is serving food at a location away from
the caterer’s food production facility. One example of a food
production facility is a freestanding commissary, which is a kitchen
facility used exclusively for the preparation of foods to be served at
other locations. Other examples of production facilities include, but
are not limited to, hotel, restaurant, and club kitchens. In most cases
there is no existing kitchen facility at the location where the food is
served. Caterers provide single-event foodservice, but not all
caterers are created equal. They generally fall into one of three
categories:
Party Food Caterers:
Party food caterers supply only the food for an event. They
drop off cold foods and leave any last-minute preparation,
plus service and cleanup, to others.
Hot Buffet Caterers:
Hot buffet caterers provide hot foods that are delivered from
their commissaries in insulated containers. They sometimes
provide serving personnel at an additional charge.
Full-Service Caterers:
Full-service caterers not only provide food, but frequently
cook it to order on-site. They also provide service personnel
at the event, plus all the necessary food-related equipment—
china, glassware, flatware, cutleries, tables and chairs, tents,
and so forth. They can arrange for other services, like décor
and music, as well. In short, a full-service caterer can plan
and execute an entire event, not just the food for it.
CATERING SEGMENTS
Catering management is executed in many diverse ways
within each of the four segments. The first, commercial segment,
traditionally considered the profit generating operation, includes the
independent caterer, the restaurant caterer, and the home-based
caterer. In addition, hotel / motel and private club catering operations
are also found in this category.
FOOD SERVICE CATERING INDUSTRY
Military
Segment
Commercial
Segment Non-commercial Segment
1. Military
Functions
2. Diplomatic
Functions
1. Independent
Caterers
2. Hotel / Motel
Caterers
3. Private Clubs
4. Restaurant /
Catering Firms
1. Business / Industry Accounts
2. School Catering
3. Health Care Facilities
4. Transportation Catering (in-flight
catering)
5. Recreational Food Service
(amusement and theme parks,
conference and sport arenas)
6. College and University Catering
7. Social Organizations (fraternal
and social clubs)
within each of the four segments. The first, commercial segment,
traditionally considered the profit generating operation, includes the
independent caterer, the restaurant caterer, and the home-based
caterer. In addition, hotel / motel and private club catering operations
are also found in this category.
FOOD SERVICE CATERING INDUSTRY
Military
Segment
Commercial
Segment Non-commercial Segment
1. Military
Functions
2. Diplomatic
Functions
1. Independent
Caterers
2. Hotel / Motel
Caterers
3. Private Clubs
4. Restaurant /
Catering Firms
1. Business / Industry Accounts
2. School Catering
3. Health Care Facilities
4. Transportation Catering (in-flight
catering)
5. Recreational Food Service
(amusement and theme parks,
conference and sport arenas)
6. College and University Catering
7. Social Organizations (fraternal
and social clubs)
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CATERING INDUSTRY
The food service industry (catering industry in British English)
encompasses those places, institutions and companies that provide
meals eaten away from home. This industry includes restaurants,
schools and hospital cafeterias, catering operations, and many other
formats, including ‘on-premises’ and ‘off-premises’ caterings.
Catering is a multifaceted segment of the food service
industry. There is a niche for all types of catering businesses within
the segment of catering. The food service industry is divided into
three general classifications: commercial segment, noncommercial
segment, and military segment. Catering management may be
defined as the task of planning, organizing, controlling a n d
executing. Each activity influences the preparation and delivery of
food, beverage, and related services at a competitive, yet profitable
price. These activities work together to meet and exceed the
customer’s perception of value for his money.
encompasses those places, institutions and companies that provide
meals eaten away from home. This industry includes restaurants,
schools and hospital cafeterias, catering operations, and many other
formats, including ‘on-premises’ and ‘off-premises’ caterings.
Catering is a multifaceted segment of the food service
industry. There is a niche for all types of catering businesses within
the segment of catering. The food service industry is divided into
three general classifications: commercial segment, noncommercial
segment, and military segment. Catering management may be
defined as the task of planning, organizing, controlling a n d
executing. Each activity influences the preparation and delivery of
food, beverage, and related services at a competitive, yet profitable
price. These activities work together to meet and exceed the
customer’s perception of value for his money.
INTRODUCTION TO HOSPITALITY INDUSTRY
Hospitality is probably the most diverse but specialized
industry in the world. It is certainly one of the largest, employing
millions of people in a bewildering array of jobs around the globe.
Sectors range from the glamourous five-star resort to the less
fashionable, but arguably more specialised, institutional areas such
as hospitals, industrial outfits, schools and colleges. Yet of these
many different sectors, catering has to be the most challenging.
Whatever the size of the catering operation, the variety of
opportunities available is endless. “The sky is the limit with catering”.
industry in the world. It is certainly one of the largest, employing
millions of people in a bewildering array of jobs around the globe.
Sectors range from the glamourous five-star resort to the less
fashionable, but arguably more specialised, institutional areas such
as hospitals, industrial outfits, schools and colleges. Yet of these
many different sectors, catering has to be the most challenging.
Whatever the size of the catering operation, the variety of
opportunities available is endless. “The sky is the limit with catering”.
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