Catering

In: Other Topics

Submitted By jsinghk90
Words 745
Pages 3
HRT. 221- CATERING MANAGEMENT
INSTRUCTOR – DAN REEVES
COMPILED BY- NICK NARDELLA (802-970-723) & JASMEET KANDOLA (821-173-838)

CAFP Retirement Dinner
Senior rep’s of CAFP that are retiring will be honoured. Special guest speaker and Chairman of CAFP Mr. Dan Reeves will be saying a heartwarming speech, noting the works and accomplishments of the retiree’s in front of their family and friends who will also be in attendance.
Service style will be American, the room will be setup with seven u-shaped tables that seat 10 people, placed in a chevron style facing the podium for the guest speaker. The room capacity is 80 seated people, which is why we are setting up for only 70 people, because we have to factor in our staff and that the registration tables along with the bar and the pick-up station will take up space. There will be two registration tables positioned next to each entrance/exit, one bar at the south left side of the room and one pick-up station at the south right side of the room, as well as the podium and stage at the front center of the room. The theme for the night will be Tuxedo Royale “James Bond.”
Schedule/Itinerary
5pm – 2 servers come in to set up the room.
6pm – 3 more servers come in to help finish setting up side station (coffee, tea, pick up area) and prepare to serve h’ordeurves , along with one bartender setting up the bar station.
6:30pm – Guests begin to arrive. Drinks served at the bar, servers begin to serve h’ordeurves , one server works registration table as guests check in, after registration ends server returns to serving.
7:15pm – Guest are expected to be seated. Drink orders taken and served if asked.
7:30pm – 8:00pm – Speech.
8:10pm – Dinner Served and expected to be finished between 9:15 to 9:30pm.
9:40pm – Tables cleared and coffee tea is placed on the tables. 2 Staff that arrived at 5 will be relieved from…...

Similar Documents

Environmental Catering

...Environmental Catering Table of Contents * Introduction * The process and its environmental factors * Impacts on the environment * Solutions(strategies, toolkits and patents) * Conclusion Introduction Our life become more and more hectic and time is a valuable factor of life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. There are various types of catering: * Mobile catering: providing foodservice from a vehicle or cart provided for the purpose. It’s common at outdoor events such as festivals, and can also be found at downtown business districts. * Event catering: is the most common form of catering. Food is transferred from a kitchen or prepared on site and is served by waiting staff at dining tables or a self-service buffet. * School-workplace catering: in cantinas clients can choose from various ready meals which includes boxed lunch catering such as sandwiches, salads, foods and desserts. It includes the army and hospitals. * Boxed lunch catering: is prepared by the caterer and dropped of fon a location combined for......

Words: 1919 - Pages: 8

Catering Equipment Specialists Since 1983

...Catering Equipment Specialists Since 1983 As the leading catering equipments provider in the UK, Nisbets is relied upon through the industry as a reliable, knowledgeable and dedicated supplier of a huge range of products. Used by restaurants, cafes, bars, pubs, hotels, the professional chef, caterers and commercial kitchens, Nisbets is renowned for quality, service and a wide range of products Nisbets.co.uk stocks over 20,000 items, including chefs knives, catering clothing and chefs whites, utensils, crockery, cooking machines, cookware, refrigeration, ovens, microwaves, restaurant equipment, hotel equipment and bar supplies. Also sold is safety footwear, aprons, furniture, bbq items, glassware and blenders. A large range of top brands such as Kenwood, Dualit, Buffalo, KitchenAid, Vogue, Panasonic, Werzalit, Samsung and Churchill are stocked. These are all priced extremely competitively, but there are also budget options. All products sold are selected for quality and performance. The catering clothing range offers mens, womens and unisex designs. All the leading ranges of chefs knives from brands including Global, Victorinox, Wusthof, Dick and many more are sold. The knives are of exceptional quality and are great value investments. We also stock high quality budget options for those working to a stricter budget. There are many different commercial ovens available including electric and gas ovens, convection ovens, combination ovens, ranges and pizza ovens. We......

Words: 282 - Pages: 2

Reward System for Catering Company

...Overview of the Organization. The company I will be using for my term paper is Gate Gourmet an international catering company servicing the airline industry. I will focus my paper in the establishment located in New York City. The company used to provide employees with high benefits, pensions and a health insurance plan that was decent. Like many other companies Gate Gourmet have cut benefits, reduced salaries and provides an expensive insurance plan with hi deductibles. All these changes have caused employees to leave the company because their salary is not enough to what is needed for daily subsistence. They live the company with resentment and wishing they wouldn’t be back. I am an operation supervisor for Gate Gourmet. I started with them on August 2011, most of the changes had already happened. Nevertheless, I have daily contact with employees in different departments and have dealt with many complains and criticisms about the company strategies and decisions on these matters. Employees are frustrated and feel resentment towards the company and it affects their motivation, efficiency and productivity. There is a lot of misunderstanding and confusion in this matter because employees do not know what to expect. Manual/production workers feel that they are been exploited since they are the ones been sacrificed for the well been of the company while administrative and executives still enjoy their benefits and salaries. Gate gourmet has had very productive years but......

Words: 499 - Pages: 2

Catering Industry and Globalization, Sodexo

...life. People cannot afford anymore to cook their own meals, it is important to have food fast and cheap at work, at school and at social events. This is why catering has become multibillion dollar industry, giving job for thousands of people. Catering is a business of providing foodservice at a certain site such as hotel, school, workplace or other locations. In such a busy environment, people always find ways to wrap up the daily routine things to properly concentration their core jobs. If a person from his native homeland comes to other country and then wants to arrange a party with food according to his motherland, than this catering industry will help him. Because of the diverse market throughout the world, the catering industry is very well accustomed to the traditions of the countries in which they have entered. Here we can see the clear sign of globalization and its impacts on the company like Sodexo. Because of which, we can arrange parties with our cultural food even if we are not in our country. This can be easily expressed in such a way: “Something about others you learn, something about you others learn, that’s how Globalization works and the companies grow.” 1. Customers (segmentation), Upon demand and profile, catering companies are divided into low-scale and high-scale catering. These services differ by using completely different kind of raw materials and resources. As an example a child’s birthday party demands tools of......

Words: 2918 - Pages: 12

Catering

...cafés and take-away sector in particular growing by around 10% over these 4 years. The hospitality industry as described here has a total of nearly 127,000 separate businesses. Looking at turnover provides a slightly different picture of the make up of the total of over £70,000 million The restaurant and pubs, bars and clubs sectors have shown very strong growth in turnover and can be seen to be the dominant sectors of food and beverage operations as a large part of hotel turnover is dependent on room sales. The canteen and contract catering or contract food service sectors have also shown strong growth. In employment terms, restaurants are easily the largest sector, closely followed by pubs, bars and clubs, with the hotel sector growing more slowly, and the contract food service sector holding steady. * Estimated, 400,000 jobs in hotels and related services. * 1.26m jobs in restaurant. * 750,00 contract catering and in-house catering jobs. * 20,000 jobs in event management * £7.4bn of foreign exchange export earnings....

Words: 344 - Pages: 2

Catering Business

...in house catering run by a chef The government by 2020 wants all schools to be more sustainable. I believe a chef will fully implement government recommendations by offering full support in education by being the link from the kitchen to the classroom. We all understand that the future of our planet is in the hands of the next generation. All schools should be at forefront of sustainability though education. We have a number of advantages here at Eltham Hill, a new kitchen built for the needs of the school along with a newly appointment food teacher who has engaged students in food related topics. These two areas could form a key role in the development of both food education and running of a busy restaurant that covers its own costs. By having sustainable systems and educational programs linked together the students have a chance to shape our local community. Working with a chef could give students the chance to explore different educational pathways giving teachers, and students the chance to develop outdoor active teaching in growing ingredients, waste management and farming that can all be linked back to the restaurant and classroom. I feel a chef who can value students will engage them and educate them in the importance of eating healthy home cooked food at school. The students will see them as a member of the school in lessons, student meetings and lunch times and make them want to eat and experiment with food. A summary of the impact on education by a catering......

Words: 480 - Pages: 2

Food Waste Catering Dutch

...Reduction of food waste in the Dutch catering sector | Author: Han Soethoudt [ Auteur: Han Soethoudt ] | Report no. 1335 | Title | Reduction of food waste in the catering sector | Author | Han Soethoudt | Number | Food and Biobased Research number 1335 | ISBN-number | ISBN no. 978-94-6173-336-8 | Date of publication | Date of publication August 2012 | Confidential | No | OPD-code | 6239021000 | Approved by | Toine Timmermans | | Wageningen UR Food & Biobased Research | P.O. Box 17 | NL-6700 AA Wageningen | Tel: +31 (0)317 480 084 | E-mail: info.fbr@wur.nl | Internet: www.wur.nl | | © Wageningen UR Food & Biobased Research, institute within the corporation Stichting Dienst Landbouwkundig Onderzoek (Foundation Service Agricultural Investigation) | Alle rechten voorbehouden. Niets uit deze uitgave mag worden verveelvoudigd, opgeslagen in een geautomatiseerd gegevensbestand of openbaar gemaakt in enige vorm of op enige wijze, hetzij elektronisch, hetzij mechanisch, door fotokopieën, opnamen of enige andere manier, zonder voorafgaande schriftelijke toestemming van de uitgever. De uitgever aanvaardt geen aansprakelijkheid voor eventuele fouten of onvolkomenheden.All rights reserved. No part of this publication may be reproduced, stored in a retrieval system of any nature, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher.......

Words: 11231 - Pages: 45

Catering Industry

...me. My reading skill are also not that great as sometime I struggle with reading long words ,may not understand the whole sentence and may require some explanation. I am often not very organised, sometimes I often forget the important information that I need the most and it leads me to spend a lot time to solve a problem. Opportunities: Allow me to achieve level 2 in professional catering and hospitality, this will allow me to gain my cooking skills as well as gain my experience in front of house. This will help a lot in the future and help me to find a suitable job that matches with my skills that I have earned. Opportunities for me to improve my writing by allowing me to complete my level 2 writing in English Functional Skill. This will help me a lot during completion of my assignments. To improve my cooking knowledge about different dishes and how it is presented on the plate. Improve my knowledge on the presentation, knowing how the plate of food will when it arrive at the customer’s table. Allow me to know about different aspects of the catering and hospitality industry. This will create more option for me at the end of year 2 to choose from if I wish to switch from being a chef to specialise in the front of house department. Threats: Illness can be a threat as it can cause me to fall behind with my college work. And it also can decrease college attendance. Travel is one the threat, I am traveling by bus so if the bus is......

Words: 1528 - Pages: 7

Consider It Don Catering

...Consider It Done Catering Marketing Analysis DaLayn G. Bing Devry University Table of Contents Table of Contents 2 Abstract 3 Executive Summary 4 Company Description 5 Strategic Focus 6 Mission and Vision Statement 6 Goals 7 Core Competency and Sustainable Competitive Advantage 7 Situation Analysis 8 SWOT 8 Industry Analysis Competitor Analysis 9 Company Analysis 10 Customer Analysis 10 Market Product Focus 11 Market and Product Objectives 11 Target Market 11 Points of Difference 12 Positioning 12 Marketing Program 13 Marketing Strategy 13 Pricing Strategy 13 Breakeven Analysis 13 Promotion Strategy 15 Place (Distribution) Strategy 16 Financial Data and Projections 17 Past Sales Revenue 17 Five Year Projections 17 Organizational Structure 17 Implementation 18 Evaluation and Control 19 References 21 Abstract The goal and objective for Consider It Done Catering is to expand the business and introduce a more complete catering service to the Utah county area. This expanded business is an opportunity to bring meal carts to the business area, fine dining events for wedding and reunion parties. It would also include wedding and hors d’oeuvre refreshments, and smaller......

Words: 4631 - Pages: 19

Saigon Catering Company - Operations

...Operations of The Saigon Catering Company Introduction This paper sets out to look at the operational problem of a catering business called The Saigon Catering Company (SCC). SCC is a small event catering company based in Ho Chi Minh City, Vietnam which caters for parties hosted by expatriates (non-Vietnamese) either at their offices or their homes. The enterprise was started about three years ago with $100,000 capital. The owners are two businessmen, an Australian & New Zealander, who are involved in a number of different catering and restaurant ventures which operates as a group called the Saigon Gourmet Group. SCC employs a General Manager who is a talented and well trained Chef from the UK who has a lot of experience in hospitality and party catering. The business also employs four full-time staff and around 12 casual staff who work on a rotation basis on events. When needed additional staff (i.e. managers, chefs & waiters) can support from other businesses within the group. Production & Problem SCC can produce very high quality food and delivers a high level of customer service. The General Manager is the main customer contact person, who meets each client and offer them a very wide variety of menu options (the current selection covers approximately 40 pages) and can even write menus for each individual party or dinner. He also can offer a choice of wine glasses, tableware, uniforms etc and a wine list with over 120 different wines. The......

Words: 1545 - Pages: 7

Catering Business Plan

...Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni, Wednesday, Section 01 Table of Contents Executive Summary………………………………………………………………………3 Mission Statement………………………………………………………………………...3 Business Form…………………………………………………………………………….4 Management Team………………………………………………………………………..6 Compensation and Benefits……………………………………………………………….8 SWOT Analysis………………………………………………………………………….12 Porter’s Five Forces……………………………………………………………………....13 Competitive Advantage…………………………………………………………………..15 References………………………………………………………………………………..16 East Coast Catering is a Connecticut based corporation that provides catering services to customers in its targeted market. The Company was founded in 2010 by Chef Chris Marchionni. The purpose of this business plan is to raise $150,000 to initiate the development of a catering business while performing the expected financial and operational figures over the next five years. Mission Statement: “A mission statement defines what an organization is, why it exists, its reason for being. At a minimum, your mission statement should define who your primary customers are, identify the products and services you produce, and describe the geographical location in which you operate.”(Entrepreneur) Our Mission: East Coast Catering strives to ensure unforgettable events by exceeding your expectations with superior cuisine, outstanding service, and......

Words: 3332 - Pages: 14

Catering

...facilities. The hospitality economy is one of the country’s key industries with huge growth prospects in jobs. In employment terms, restaurant are easily the largest sector, closely followed by a pubs, bars and club with the hotel sector growing more slowly, and the contract food service sector holding steady . ECONOMIC PERFORMANCE The restaurant industry produces the most income which is not as profitable as other industries * The Industry employs over 1.8-2.4 million people. * It is estimated that the industry will require 30,000 to 35,000 trained people at managment and supervisory level year on year. * The canteen and cotract catering or contract food service sectors had also shown a strong growth. * Estimated,400,000 jobs in hotels and related services. * 1.26m jobs in restaurant. * 750,00 contract catering and in-hous catering jobs. * 20,000 jobs in event management * £7.4bn of foreign exchange export earnings. The restaurant industries produce the most income which is not beneficial to other industries when staff and other fixed costs are taken into consideration ,£47.53 contributed for each hour worked.£121.44 per hour in gambling industry and the most profitable of all whole tavel services generate £102.74 per hour then followed by pubs,bars and nightclubs at £80.89. Four Uk nation increased contributing to the economy particularly in scotland and wales.the hospitality industry highligh the lates figures,3.2 – 3.1 percent is the over......

Words: 273 - Pages: 2

Copper Kettle Catering

...Copper Kettle Catering. – Case Study Abstract This case study will answer specific questions surrounding founders Wayne and Janet Williams’s full-service catering company, Copper Kettle Catering. Copper Kettle Catering is known as one of the largest catering business in Raleigh. The company’s competitive priorities are high-quality food, delivery reliability, flexibility and cost. Operations include two distinct processes; deliver only and deliver and serve. This case study will also discuss Copper Kettle Catering’s competitive priorities, the changing nature of the customer and the lean concepts and practices the company can implement to increase flexibility, reduce lead times and lower costs in order to stay competitive with small specialty caterers targeting specific well-defined market segments. The Millers must also consider any barriers to implementing a lean system to meet the demands of menu flexibility and faster response times. Keywords: lean systems Copper Kettle Catering. – Case Study Synopsis Copper Kettle Catering is known for their catering services that provides box luncheons and deliver and serve services for large parties, dinners and weddings. Demand for deliver only services are constant with a changing product mix. The planning horizon is short. In contrast, the deliver and serve side process has a more seasonal demand with a longer planning horizon with customers booking dates weeks or months in advance. Both processes are supported by......

Words: 1509 - Pages: 7

Business Plan - Catering for Kids

...will allow our students to gain an insight into the operation of a small business. Specifically, by launching a lunch box catering business (called the Catering For Kids), we could offer our students the opportunity to gain valuable work experience for which they can earn both school credit and a stipend, acquire entrepreneurial business skills and achieve a real sense of accomplishment. According to the National Foundation for Teaching Entrepreneurship, entrepreneurial training can help foster in students a sense of vision and personal responsibility for their future, creating a beneficial effect on self-esteem and outlook. However, major challenges face Catering For Kids in the future. These include the need to: Fund the program, including possible expansion of the existing commercial kitchen or lease of a larger kitchen off-campus. Employ additional staff to teach the afternoon curriculum. Purchase the additional food inventory required to launch the catering business. The Board of Directors, staff, and volunteers of Bright Future continue to work toward providing a quality experience in the most effective and efficient manner possible with optimism for the future of this program. Need actual charts? We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan 1.1 Mission Catering For Kids is dedicated to providing at-risk youth with an opportunity to gain work experience and transferable skills......

Words: 792 - Pages: 4

Catering the

...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the......

Words: 2452 - Pages: 10