Introduction to catering : ingredients for success

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.

Foreword	p. xi
Preface	p. xiii
Acknowledgments	p. xiv
About the Authors	p. xvii
Part 1 What is Catering?	p. 1
Chapter 1 The Catering World: Types of Catering	p. 2
Catering Industry	p. 3
Catering Segments	p. 3
On-Premise Catering	p. 4
Off-Premise Catering	p. 10
Exclusive Catering Rights	p. 12
On-Premise and Off-Premise Combinations	p. 13
Questions Caterers Need to Ask	p. 16
Home-Based Caterers	p. 17
Summary	p. 18
Review Questions	p. 19
Putting It All Together	p. 20
Chapter 2 The Caterer and the Client	p. 21
Why Clients Decide on a Caterer	p. 22
Deciding Whether to Take the Event	p. 26
Types of Catering	p. 36
Summary	p. 44
Review Questions	p. 45
Putting It All Together	p. 47
Chapter 3 Establishing the Right Kind of Catering for You	p. 49
The Catering Market	p. 50
Who is the Caterer?	p. 52
Mission Statement or Purpose	p. 53
Growing the Business	p. 55
Summary	p. 63
Review Questions	p. 64
Putting It All Together	p. 65
Chapter 4 Choosing Your Client	p. 67
Creating a Customer Base	p. 68
Never Stop Learning	p. 81
Upgrading the Event	p. 82
How the Caterer Provides Protection	p. 83
Proposals	p. 84
Summary	p. 88
Review Questions	p. 89
Putting It All Together	p. 90
Part 2 The Catering Operation	p. 91
Chapter 5 The Seven Functions of Catering	p. 92
First Function: Planning--The Basic Catering Management Function	p. 93
Second Function: Operations--Execution of Tasks	p. 100
Third Function: Organizing the Event	p. 101
Fourth Function: Equipment	p. 102
Fifth Function: Implementing	p. 103
Sixth Function: Controlling	p. 104
Seventh Function: Understanding Insurance and Legal Issues	p. 105
Summary	p. 106
Review Questions	p. 106
Putting It All Together	p. 108
Chapter 6 Planning--The Basic Catering Management Function	p. 109
Planning--The Baic Catering Management Function	p. 110
Formulating a Catering Plan	p. 112
The Menu: A Tactical Plan	p. 114
Planning for a Catering Event	p. 116
Barriers to Planning	p. 121
Business Plan	p. 122
Hazardous Analysis and Critical Control Point Plan	p. 134
Seven Principles of HACCP	p. 137
Summary	p. 156
Review Questions	p. 157
Putting It All Together	p. 159
Chapter 7 Operations--Execution of Tasks	p. 161
Operations	p. 162
Operational Tasks	p. 164
Flow of Food	p. 165
Recipes	p. 165
Recipe Adjustment	p. 170
Convenience Foods	p. 172
Speed Scratch Cooking	p. 174
Branded Menu Items	p. 174
Menus	p. 175
Food Preparation	p. 181
Summary	p. 185
Review Questions	p. 186
Putting It All Together	p. 188
Chapter 8 Organizing the Event	p. 189
Organizing	p. 190
Purchasing	p. 193
Market Intermediaries	p. 197
Ordering	p. 203
Receiving	p. 207
Storage Control	p. 212
Inventory Management	p. 214
Summary	p. 217
Review Questions	p. 217
Putting It All Together	p. 218
Chapter 9 Equipment	p. 219
Equipment and Design Considerations	p. 220
Utilities	p. 221
The Menu	p. 221
Workstations	p. 222
Style of Service	p. 228
Obtaining Equipment	p. 231
Storage of Equipment	p. 236
Summary	p. 237
Review Questions	p. 237
Putting It All Together	p. 239
Chapter 10 Implementing	p. 241
Service	p. 242
Creating an Employee-Supportive Culture	p. 244
Uniforms	p. 246
Types of Service Styles	p. 247
Service Guidelines	p. 273
Room Arrangement	p. 273
Summary	p. 278
Review Questions	p. 278
Putting It All Together	p. 280
Chapter 11 Controlling	p. 281
Control	p. 283
Cash Flow	p. 285
Pricing the Event	p. 287
Professional Service Companies	p. 296
The Financial Component	p. 299
Summary	p. 307
Review Questions	p. 307
Putting It All Together	p. 310
Chapter 12 Understanding Insurance and Legal Issues	p. 311
Rewards	p. 312
Risk Management	p. 313
Insurance Services Office (ISO)	p. 318
Informed Consumer	p. 318
Selection of Insurance	p. 320
Contracts	p. 323
Banquet Event Order	p. 330
Summary	p. 332
Review Questions	p. 332
Putting It All Together	p. 334
Part 3 Total Quality Management Operations	p. 335
Chapter 13 Total Quality Management	p. 336
The Management System	p. 337
The Relationship Between TQM and Success	p. 339
Summary	p. 341
Review Questions	p. 342
Putting It All Together	p. 343
Chapter 14 Emerging Benchmarks and Conclusion	p. 345
Reinventing the Profession	p. 346
Technological Infrastructure	p. 347
Communication	p. 349
Global Marketplace	p. 350
Community Allegiance	p. 350
Professional Development	p. 350
Conclusion	p. 351
Summary	p. 352
Review Questions	p. 353
Putting It All Together	p. 354
Appendix A Ingredients for Success	p. 356
Appendix B Weights, Measures, and Abbreviations	p. 358
Appendix C Sample Business Plan	p. 361
Appendix D Suggested Web Site Addresses for Interested Caterers	p. 373
Glossary	p. 380
Index	p. 389

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