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catering and hospitality

Site: masomo digitali
Course: masomo digitali
Book: catering and hospitality
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Date: Monday, 16 June 2025, 7:56 AM

Table of contents

1. introduction to catering

Introduction to Catering 

1. Definition of Catering

  • Catering is the business of providing food, beverages, and related services at various locations and for different events (e.g., weddings, conferences, corporate meetings).

  • Involves food preparation, service, presentation, and event planning.

2. Types of Catering

a. On-Premise Catering

  • Food is prepared and served at the same location (e.g., restaurants, hotels, banquet halls).

  • Examples: weddings at a hotel, corporate dinners.

b. Off-Premise Catering

  • Food is prepared at one location and transported to another for service.

  • Examples: private parties, outdoor events.

c. Mobile Catering

  • Service through vehicles such as food trucks or carts.

  • Common at festivals, public gatherings.

d. Industrial/Institutional Catering

  • For large institutions such as schools, hospitals, and factories.

  • Emphasis on efficiency, nutrition, and cost-effectiveness.

e. Airline/Railway Catering

  • Specialized catering services for travelers.

  • Requires strict hygiene, packaging, and timing.

3. Importance of Catering

  • Supports events and hospitality industries.

  • Provides employment and contributes to the economy.

  • Enhances event experience through food and service.

  • Encourages creativity and innovation in food service.

4. Key Components of Catering

  • Menu Planning: Based on occasion, client needs, budget, dietary restrictions.

  • Food Preparation: Quality, hygiene, taste, and presentation.

  • Service: Trained staff, customer interaction, and professionalism.

  • Equipment & Logistics: Transport, utensils, food warmers, serving tools.

  • Sanitation & Safety: Cleanliness, food safety regulations, health codes.

5. Roles in Catering

  • Caterer: Manages overall catering operations.

  • Chef/Cook: Prepares food.

  • Service Staff: Waiters, bartenders, servers.

  • Event Coordinator: Ensures event logistics align with client needs.

6. Skills Required

  • Culinary skills

  • Communication & customer service

  • Organization & time management

  • Creativity & adaptability

  • Hygiene and safety awareness

7. Trends in Catering

  • Sustainable and eco-friendly practices

  • Custom and themed menus

  • Health-conscious and dietary-specific options

  • Technology use (online orders, event planning apps)

2. food and beverage service

FOOD AND BEVERAGE SERVICE NOTES

1. Introduction

  • Definition: Food and Beverage Service (F&B Service) is the process of preparing, presenting, and serving food and drinks to customers.

  • Goal: To provide excellent service that enhances customer satisfaction and overall dining experience.

2. Types of Food and Beverage Service

A. Table Service

  1. Silver Service – Food is served using service spoons from a platter to the guest's plate.

  2. American/Plate Service – Food is pre-plated in the kitchen and served to guests.

  3. English Service – The host/hostess serves food at the table.

  4. French Service – Food is partially prepared in the kitchen and finished at the guest’s table (gueridon service).

  5. Russian Service – Similar to silver service but more elaborate.

B. Self-Service

  1. Buffet – Guests serve themselves from a variety of dishes displayed on tables.

  2. Cafeteria – Guests pick food from a counter and pay before eating.

C. Specialized Service

  1. Room Service – Food is delivered to guests' rooms.

  2. Tray Service – Used in hospitals and airlines.

  3. Trolley Service – Food and drinks are served from a movable trolley.

3. Types of Establishments

  • Commercial: Restaurants, hotels, cafes, pubs.

  • Non-commercial: Canteens, hospitals, schools.

4. Staff Roles and Hierarchy

  • F&B Manager – Oversees operations.

  • Restaurant Manager – Manages the dining area and staff.

  • Head Waiter (Maitre d') – Supervises service in the dining room.

  • Captain/Station Head Waiter – Manages a section of the restaurant.

  • Waiter/Server – Serves food and beverages to guests.

  • Busser/Commis de Rang – Assists the waiter with clearing and resetting tables.

5. Service Equipment

  • Crockery, cutlery, glassware

  • Trays, service cloths, trolleys

  • POS systems, menu cards