1. By :- Pritam Naik
CATERING MANAGEMENT

2. INTRODUCTION
• Catering is the business of providing food service at a
remote site or a site such as a hotel, public house
(pub), or other location. Catering has evolved to
become an artisanal affair. Caterers now create an
experience that involves the senses.

3. NEED FOR QUALITY STANDARDS..
• Basic goal of food service operations –
• Satisfying customers by “Meeting & Exceeding”
customers expectations.
• Basic expectations:
GOOD QUALITY FOOD
CLEANLINESS
TIMELY SERVICE

4. DEPARTMENTS SUPPORTS
• FINANCE – Accounts & Finance
• STORE – Procurement & Quality
• KITCHEN – Quality Production
• SERVICE – In time & presentable
• HOUSEKEEPING – Prompt & Clean
• TRANSPORTATION - Safe

5. TYPES OF CATERING
• INSTITUTIONAL CATERING
• INDUSTRIAL CATERING
• ARMY MESS CATERING
• HOSPITAL CATERING
• OFF PREMISE CATERING
• AIRLINE CATERING
• MARINE CATERING
• RAILWAY CATERING
• MOBILE CATERING

6. INSTITUTIONAL CATERING
• It is a non profit organization.
• It is a hygiene, nutritious & healthy food.
• This catering id used for colleges, mess, hostels etc

7. INDUSTRIAL CATERING
• Food is made to primarily serve the needs of the employees.
• It is important to keep employees happy by providing them
tasty nutritious food.

8. ARMY CATERING
• This service is provided to armed forces as a subsidy from the
govt.
• The service could either be contract or run by the soldier on a
rotational basics.

9. HOSPITAL CATERING
• People who are admitted in the hospital for health
reason.
• Employees working in the hospitals.

10. OFF PREMISE CATERING
• It is a different location or premises, marriage, large
conventions & big events.
• This catering is done by hoses, restaurants & specialized
caterer’s who do only Off Premises Catering.

11. AIRLINE CATERING
• It is important to select good quality of raw material.
• The food preparations is an area where the basic mise an
place such as cutting, chopping, cleaning etc.

12. MARINE CATERING
• A wide range of food & service offered to the guests.
• Some ships have dinner & lunch buffet spread with focus on
mess.
• There could be many restaurants and bar on a single ship.

13. RAILWAY CATERING
• Awareness of health, hygiene & safety demand for catering on
the trains.
• Many trains also have attached pantry.
• The food is prepared and served to the passengers.

14. PERSONAL HYGIENE

15. PORTION SIZE / YIELD
• STANDARD RECIPE
• YIELD MANAGEMENT
EP
• Yield = -------------
AP

16. FOOD SAFETY
• Food Safety is a scientific discipline describing handling,
preparation & storage of food in a ways that prevent
foodborne illness.

17. FINANCIAL RECORD KEEPING TECHNOLOGY
Internal controls in catering operations:
• Menu design, recipes & costs.
• Staffing needs, roastering & costs
• Ordering, Receiving & Storing food or beverage stock or
inventory.
• Preparation of food & beverages for resale.