Catering: Difference between revisions
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[[Image:Eventcatering.jpg|thumb|right|275px|A professionally catered event]]'''Catering''' is the [[business]] of providing [[foodservice]] at a remote site or a site like a hotel, public house (pub) and other various locations. |
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==Mobile catering== |
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{{main|Mobile catering}} |
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A mobile caterer serves food directly from a [[vehicle]] or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as [[concert]]s), [[workplace]]s, and [[downtown]] business districts. |
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==Event catering== |
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Event ranges from box-lunch drop-off to full-service catering. Caterers and their staff are part of the [[foodservice]] industry. |
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When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at [[dining table]]s or sets up a self-serve [[buffet]]. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives. |
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The event caterer staff are not responsible for preparing the food but often help set up the dining area. This service is typically provided at [[banquet]]s, [[Convention (meeting)|conventions]], and [[wedding]]s. Any event where all who attend are provided with food and [[drink]]s or sometimes only [[hors d'oeuvre]]s is often called a ''catered event''. |
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Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service [[business model]] commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting. |
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The trend is towards satisfying all the clients [[senses]] with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable. |
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Beautifully prepared food alone can appeal to the senses of taste, smell, and sight - perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event.<!-- Unsourced image removed: [[image:Airalgerie002.jpg|thumb|right|250px|[[Air Algerie]] catering]] --> |
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Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and supplies below a price [[margin]] in order to make a profit on the catering. |
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As many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons. |
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A comprehensive, formal full-service catering proposal is likely to include the following elements:<br />* Time-line matters: rental arrival time, staff arrival time, bar open time, meal serve time, bar close time, rental pickup, out-of-venue time. Each of these factors affects the catering price. |
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For example, a rental quote for an "anytime" weekday delivery is usually much more economical than an "exact-time" delivery. |
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* General menu considerations: Clients may have specific dietary or religious needs to consider. these include [[Halal]], [[Kosher]], [[Vegetarian]], [[Vegan]] and [[food allergy]] requests. Increasingly, clients are interested in food sustainability and food safety. |
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* Hors d'oeuvres: it should be clear if these are passed or stationary. Most caterers agree that three or four passed items are appropriate for the one-hour period prior to a meal. |
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* Meal Rentals: May include tables, chairs, dance floor, plants, tabletop (china, flatware, glassware, linens, chargers), bar glassware, serving equipment, salt/peppers, etc. It should be clear whether table and chair setup and take-down is included. Most rental companies do not automatically include setup and take-down in the rental charges. |
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* Labor: Verbiage varies from caterer to caterer, but generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a Sous Chef or Kitchen Assistant, Wait staff and Bartenders. The labor on a plated dinner is generally much higher than the labor on a buffet, because a plated dinner involves double the china, and usually a minimum of three served courses, plus served coffee. Simply put, there's a lot more to do. To do it properly requires roughly 10 to 50% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies. |
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* Service Charge: Sales Tax, Some quotes will include lighting, fire permits, draping, florals, valet and coat check. Many venues discreetly get a "cut" of the catering bill. Caterers are contractually committed to not disclose this fee specifically in their contracts with the clients. Therefore, catering will sometimes cost substantially more at one venue versus another.Also, caterers must compete with illegal operators. A legitimate caterer will have a business license and a health permit both showing the address of the place from which they do business. |
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Su-ck my Ba-lls Sh-it Head |
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==Catering Officers on ships== |
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Merchant ships often carry Catering Officers - especially [[ferries]], [[cruise liners]] and large [[cargo ship]]s. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business. The "Careers Scotland" website <ref>[http://www.careers-scotland.org.uk/CareerInformation/Occupations/TransportandDistribution/SeaTransport/MerchantNavyCateringOfficer.asp "Careers Scotland" website]</ref> gives the following definition of a Catering Officer's duties: |
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<blockquote>Merchant Navy catering officers oversee the purchase, preparation and serving of food and drink to crew members and passengers. They are also responsible for accommodation services, including the provision of linen, bedding and laundry. They may be in overall charge of administration, organising record keeping, wage payment, and the interpretation of customs and immigration records that apply while the ship is in port.</blockquote> |
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<blockquote>On larger ships, responsibilities may be shared with the [[purser]], who looks after passengers' comfort and facilities such as banking and shopping, while the catering officer concentrates on organising stores, overseeing the preparation of menus and meals and generally managing dining rooms and services. On a cruise liner, catering officers may be known as 'hotel services managers'.</blockquote> |
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<blockquote>Merchant Navy officers sometimes work in difficult and uncomfortable conditions. They spend long periods of time away from family and friends.</blockquote> |
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==See also== |
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{{Wiktionary}} |
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*[[Airline meal|Airline catering]] |
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* [[Gastronorm sizes]] |
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== References == |
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<references/> |
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[[Category:Catering| ]] |
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[[Category:Military occupations]] |
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[[ar:تموين]] |
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[[cs:Catering]] |
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[[de:Verpflegung]] |
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[[es:Catering]] |
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[[fr:Catering]] |
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[[id:Jasa boga]] |
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[[it:Catering]] |
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[[he:הסעדה]] |
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[[nl:Catering]] |
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[[ja:ケータリング]] |
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[[no:Catering]] |
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[[pl:Catering]] |
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[[pt:Catering]] |
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[[ru:Кейтеринг]] |
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[[sv:Catering]] |
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[[zh:到會]] |
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Revision as of 08:53, 13 September 2010
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