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BHM-1st Semester- Paper – V F&B service – 1 (topic I c) UUC/BSHMT/21!-1"
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TYPES OF CATERING ESTABLISHMENTS Catering is defned as the business o providing ood and drink, typically at social events and in a proessional capacity either on-site or at a remote site. The ood service industry (catering industry in British English encompasses encompasses those places, institutions institutions and companie companies s that provid provide e meals meals eaten a!ay rom rom home. home. This industry industry includes includes hotels, restaur restaurants ants,, schools schools and hospital hospital caeteri caeterias, as, catering catering operation operations, s, and many other other ormats, ormats, includi including ng "on-prem "on-premises ises## and "o$-prem "o$-premises ises## caterings.
Types of Catering Estabis!"ents Pri"ary %otels epartmental )tore Catering
*elar lare e Cate Caterring
+nd +ndustria triall Cate Caterring ing
Hotes' Resta&rants' P&bs' (ios)' *ri+e,In % Ta)ea-ays' E+ent Manage"ent' Fast Foo$' A&to"ati# .en$ing Ma#!ines' Cyber#af/ Canteen' E"poyee Caf/t/ria' Pa#)e$ Foo$ O&tets' Ti1n2s' Transport' Hospitas' Instit&tiona' Ar"e$ For#es
O$ age !o"es' Prison' Orp!anage' *estit&te !o"es' As!ra"s' *isaster Catering
Co""er#ia%B&siness Catering Cassi0#ati on
PRIMARY OR COMMERCIAL CATERING Commercial Catering means prepared cooking dishes easily provided by any proessional service, to make easy arrangement or consumer. These are the establishments !hose main aim is to earn proft by providing ood and beverage to the guests as per their demand. %ence, they are also reerred reerred as commercial catering, establishments. establishments. )uch as hotels, restaurants, ast ood outlets, bars, pubs, etc. Resi$entia, this type o establishment provides ood n beverage along !ith accommodation. )uch as hotels, motels, resorts, ship or cruise lines, etc. Non,Resi$entia, These types o establishment provides only ood / beverage. )uch as restaurants, pubs, night clubs etc. SECON*ARY OR NON COMMERCIAL CATERING These are the the establishments establishments that provide provide ood and beverage beverage as a part o another another business. business. Their aim aim is not to earn earn money. money. +nstead, the establishments are there to provide !elare !elare services at a$ordable a$ordable prices. )ince the operations are completely or partially subsidi0ed by a parent body, such establishments# primary obligation obligation is in the !ellbeing or care o their guests1 customers1 patients. The 2uality and the 2uantity o the ood should be e2ually good, through this type o menu o$ered in this type o catering might be di$erent rom another. 3on-comm 3on-commerc ercial ial oodserv oodservice ice operator operators s supply supply ood to busines businesses, ses, educatio educational, nal, institut institutiona ionall or governm government ent organi organi0atio 0ations. ns. 3on-comme 3on-commerci rcial al oodserv oodservice ice is also called called contract contract oodserv oodservice. ice. E4amples E4amples !ould !ould be employee employee eeding at business o5ces6 student dining at universities, colleges and schools6 healthcare oodservice6 military oodservice6 and a host o di$erent situations. ramark, Compass and )ode4o (7) are e4amples o non-commercial or contract oodservice operators. 3on-commercial catering is sub8ect to the same 8oys and bumps as commercial catering and may be either on or o$-premise. 9arious catering establishments are categori0ed by the nature o the demands they meet. The ollo!ing are some o the catering establishments. establishment that provides provides lodging paid on a short-term short-term basis. The acilities provided depend depend Hote5 hotel is an establishment on the 2uality o the hotel. %otel rooms are usually numbered to allo! guests to identiy their room. :arger hotels may provide provide additional additional guest guest acilitie acilities s such as a s!immin s!imming g pool, pool, ftness ftness center, center, busines business s center, center, childca childcare, re, conerence acilities and social unction services. Common things ound in a hotel bedroom could include en-suite bathrooms and air conditioning, a telephone, an alarm clock, a television, a sae, a mini-bar !ith snack oods and drinks, and acilities or making tea and co$ee, bathrobes and slippers. Resta&rant5 restaurant is an establishment that serves the customers !ith prepared ood and beverages to order, to be consumed on the premises. The term covers a multiplicity o venues and a diversity o styles o cuisine. &estaurants are sometimes also a eature o a larger comple4, typically a hotel, !here the dining amenities are provid provided ed or the convenie convenience nce o the residents residents and or the hotel to ma4imi0e ma4imi0e their potential potential revenue. revenue. )uch restaurants are oten open to 3on-residents also. provision o ood and drink a!ay rom home base and suppliers. O&t$oor Catering5 This catering includes the provision The venue is let to the peoples# choice. %otels, restaurants and catering contractors meet this gro!ing demand. The type o ood and set up depends entirely on the price agreed upon. 'utdoor catering includes catering or unctions such as marriages, parties and conventions. *epart"enta Store Catering% Retai Store Catering5 )ome retail stores, apart rom carrying on their primary activity o retailing their o!n !ares, provide catering as an additional acility. This type o catering evolved !hen large departmental stores !ished to provide ood and beverages to their customers as a part o their retailing
BHM-1st Semester- Paper – V F&B service – 1 (topic I c) UUC/BSHMT/21!-1"
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concept. +t is inconvenient and time consuming or customers to take a break rom shopping, to have some rereshments at a di$erent location. Thus arouse the need or some sort o a dining acility in the retail store itsel. This style o catering is becoming more popular and varied no!adays. C&b Catering reers to the provision o ood and beverages to a restricted member clientele. )ome e4amples o clubs or people !ith similar interests are tur clubs, gol clubs, cricket clubs etc. The service and ood in these clubs tend to be o a airly good standard and are economically priced. 3ight clubs are usually situated in large cities that have an a;uent urban population. They o$er entertainment !ith good ood and e4pensive drinks. 3efare Catering5 The provision o ood and beverages to people to ulfl a social obligation, determined by a recognised authority, is kno!n as !elare catering. This gre! out o the !elare state concept, prevalent in !estern countries. +t includes catering in hospitals, schools, colleges, the armed orces and prisons. In$&stria Catering5 The provision o ood and beverages to "people at !ork,# in industries and actories at highly subsidised rates is called industrial catering. +t is based on the assumption that better ed employees at concessional rates are happy and more productive. Catering or a large !orkorce may be undertaken by the management itsel, or may be contracted out to proessional caterers. epending on the choice o the menu suggested by the management, catering contractors undertake to eed the !orkorce or a f4ed period o time at a predetermined price. Leis&re,Lin)e$ Catering5 This type o catering reers to the provision o ood and beverages to people engaged in "rest and recreation# activities. This includes sale o ood and beverages through di$erent stalls and kiosks at e4hibitions, theme parks, galleries and theatres. The increase in the availability o leisure time and a large disposable income or leisure activities has made it a very proftable orm o catering. TRANSPORT CATERING < The provision o ood and beverages to passengers, beore, during and ater a 8ourney on trains, aircrat and ships and in buses or private vehicles is termed as transport catering. These services may also be utilised by the general public, !ho are in the vicinity o a transport catering unit. The ma8or orms o modern day transport catering are airline-catering, rail!ays catering, ship catering and surace catering in coaches or buses !hich operate on long distance routes. 67 Airine Catering5 Catering to airline passengers on board the air crat, as !ell as at restaurants situated at airport terminals is termed as airline catering. =odern airports have a variety o ood and beverage outlets to cater to the increasing number o air passengers. Catering to passengers en route i s normally contracted out to a >ight catering unit o a reputed hotel or to a catering contractor or to the catering unit operated by the airline itsel as an independent entity. 87 Rai-ay Catering5 Catering to rail!ay passengers both during the 8ourney as !ell as during halts at di$erent rail!ay stations is called rail!ay catering. Travelling by train or long distances can be very tiring6 hence a constant supply o a variety o rereshment choices helps to make the 8ourney less tedious. 'nboard meal services are also provided on long distance trains. 97 S!ip Catering is catering to cargo cre! and passenger ship passengers. )hips have kitchens and restaurants on board. The 2uality o service and acilities o$ered depends on the class o the ship and the price the passengers are !illing to pay. There are cruises to suit every pocket. They range rom room service and cocktail bars to speciality dining restaurants. :7 S&rfa#e Catering5 Catering to passengers traveling by surace transport such as buses and private vehicles is called surace catering. These eating establishments are normally located around a bus terminus or on high!ays. They may be either government run restaurants, or privately o!ned establishments. ' late there has been a gro!ing popularity o ?un8abi style eateries called dhabas on the high!ays.
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