Introduction to Catering

by Shiring, Stephen B.

• ISBN13: 9780766816602
• ISBN10: 0766816605
• Format: Paperback
• Copyright: 2000-12-20
• Publisher: Cengage Learning

Summary

This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.

Table of Contents

Foreword	xi
Preface	xiii
Acknowledgments	xiv
About the Authors	xvii
PART ONE What is Catering?	1	(90)
The Catering World: Types of Catering	2	(19)
Catering Industry	3	(1)
Catering Segments	3	(1)
On-Premise Catering	4	(6)
Off-Premise Catering	10	(2)
Exclusive Catering Rights	12	(1)
On-Premise and Off-Premise Combinations	13	(3)
Questions Caterers Need to Ask	16	(1)
Home-Based Caterers	17	(1)
Summary	18	(1)
Review Questions	19	(1)
Putting It All Together	20	(1)
The Caterer and the Client	21	(28)
Why Clients Decide on a Caterer	22	(4)
Deciding Whether to Take the Event	26	(10)
Types of Catering	36	(8)
Summary	44	(1)
Review Questions	45	(2)
Putting If All Together	47	(2)
Establishing the Right Kind of Catering for You	49	(18)
The Catering Market	50	(2)
Who is the Caterer?	52	(1)
Mission Statement or Purpose	53	(2)
Growing the Business	55	(8)
Summary	63	(1)
Review Questions	64	(1)
Putting It All Together	65	(2)
Choosing Your Client	67	(24)
Creating a Customer Base	68	(13)
Never Stop Learning	81	(1)
Upgrading the Event	82	(1)
How the Caterer Provides Protection	83	(1)
Proposals	84	(4)
Summary	88	(1)
Review Questions	89	(1)
Putting It All Together	90	(1)
PART TWO The Catering Operation	91	(244)
The Seven Functions of Catering	92	(17)
Planning-The Basic Catering Management Function	93	(7)
Operations-Execution of Tasks	100	(1)
Organizing the Event	101	(1)
Equipment	102	(1)
Implementing	103	(1)
Controlling	104	(1)
Understanding Insurance and Legal Issues	105	(1)
Summary	106	(1)
Review Questions	106	(2)
Putting It All Together	108	(1)
Planning-The Basic Catering Management Function	109	(52)
Planning-The Basic Catering Management Function	110	(2)
Formulating a Catering Plan	112	(2)
The Menu: A Tactical Plan	114	(2)
Planning for a Catering Event	116	(5)
Barriers to Planning	121	(1)
Business Plan	122	(12)
Hazardous Analysis and Critical Control Point Plan	134	(3)
Seven Principles of HACCP	137	(19)
Summary	156	(1)
Review Questions	157	(2)
Putting It All Together	159	(2)
Operations-Execution of Tasks	161	(28)
Operations	162	(2)
Operational Tasks	164	(1)
Flow of Food	165	(1)
Recipes	165	(5)
Recipe Adjustment	170	(2)
Convenience Foods	172	(2)
Speed Scratch Cooking	174	(1)
Branded Menu Items	174	(1)
Menus	175	(6)
Food Preparation	181	(4)
Summary	185	(1)
Review Questions	186	(2)
Putting It All Together	188	(1)
Organizing the Event	189	(30)
Organizing	190	(3)
Purchasing	193	(4)
Market Intermediaries	197	(6)
Ordering	203	(4)
Receiving	207	(5)
Storage Control	212	(2)
Inventory Management	214	(3)
Summary	217	(1)
Review Questions	217	(1)
Putting It All Together	218	(1)
Equipment	219	(22)
Equipment and Design Considerations	220	(1)
Utilities	221	(1)
The Menu	221	(1)
Workstations	222	(6)
Style of Service	228	(3)
Obtaining Equipment	231	(5)
Storage of Equipment	236	(1)
Summary	237	(1)
Review Questions	237	(2)
Putting It All Together	239	(2)
Implementing	241	(40)
Service	242	(2)
Creating an Employee-Supportive Culture	244	(2)
Uniforms	246	(1)
Types of Service Styles	247	(26)
Service Guidelines	273	(1)
Room Arrangement	273	(5)
Summary	278	(1)
Review Questions	278	(2)
Putting It All Together	280	(1)
Controlling	281	(30)
Control	283	(2)
Cash Flow	285	(2)
Pricing the Event	287	(9)
Professional Service Companies	296	(3)
The Financial Component	299	(8)
Summary	307	(1)
Review Questions	307	(3)
Putting It All Together	310	(1)
Understanding Insurance and Legal Issues	311	(24)
Rewards	312	(1)
Risk Management	313	(5)
Insurance Services Office (ISO)	318	(1)
Informed Consumer	318	(2)
Selection of Insurance	320	(3)
Contracts	323	(7)
Banquet Event Order	330	(2)
Summary	332	(1)
Review Questions	332	(2)
Putting It All Together	334	(1)
PART THREE Total Quality Management Operations	335	(21)
Total Quality Management	336	(9)
The Management System	337	(2)
The Relationship Between TQM and Success	339	(2)
Summary	341	(1)
Review Questions	342	(1)
Putting It All Together	343	(2)
Emerging Benchmarks and Conclusion	345	(11)
Reinventing the Profession	346	(1)
Technological Infrastructure	347	(2)
Communication	349	(1)
Global Marketplace	350	(1)
Community Allegiance	350	(1)
Professional Development	350	(1)
Conclusion	351	(1)
Summary	352	(1)
Review Questions	353	(1)
Putting It All Together	354	(2)
Appendix A Ingredients for Success	356	(2)
Appendix B Weights, Measures, and Abbreviations	358	(3)
Appendix C Sample Business Plan	361	(12)
Appendix D Suggested Web Site Addresses for Interested Caterers	373	(7)
Glossary	380	(9)
Index	389