Catering Management

Description

Catering managers run the day-to-day catering operations and services in restaurants, hotels, resorts, and more. Catering managers are tasked with optimizing the quality of the food, service and performance of their outlets. Catering management may be defined as the task of planning, organizing, controlling and executing. The most important part of the job is achieving good quality at low cost and maintaining high standards of hygiene and customer satisfaction. They can be categorized into party food caterers, hot buffet caterers and full-service caterers.

Party food caterers supply only the food for an event by dropping off cold foods and any last minute service, preparation and clean-up is left to others. Hot buffet caterers provide hot foods that are delivered from their commissaries in insulated containers and provide servers at an additional charge. Full-service caterers provide food and frequently cook it to order on-site. In addition, they provide service personnel at the event, plus all the necessary food-related equipment; including tables and chairs, tents, and other such things. They can arrange for other services, like décor and music, and such a caterer can plan an entire event, much more than just the food. This book covers almost all the significant facets related to management of catering; including food and beverage distribution.

About the Editor