THE HANDBOOK AND GUIDE TO PARTY CATERING

By OLIVIA RAMIREZ

Chapter 1 Introduction to Catering Industry Introduction 1 Learning Objectives 1 11 Development of catering industry 2 111 History of Catering 3 112 Technology Evolution in the Catering Industry 4 113 Modern Concepts in the Catering Industry 5 114 Job prospects and careers in the catering industry 7 12 Catering Segments 14 121 Types of Catering 15 122 Types of Catering Establishments 17 123 Styles of Catering Services 20 124 Principles and Functions of catering management 22 Summary 33 Knowledge Check 34 Review Questions 35 Check Your Result 35 References 35 Chapter 2 Food & Beverage Outlet Introduction 37 Learning Objectives 37 21 Food and Beverage Combinations 38 211 Hotel Beverage Operations 40 212 Similarities and Differences 41 22 Food and Beverage Outlet 42 221 Restrooms 42 222 Pantry 42 223 Factors in Planning 45 TABLE OF CONTENTS 224 Studying the Market 46 225 Market Feasibility Study 47 226 Trade Area and Location 47 227 Space Requirement Calculation in Restaurant 48 228 Staff Requirements Calculation 48 229 Menu Planning 48 2210 Factors Influencing Menu Planning 49 23 Focus on Beverages 51 231 Planning the Purchasing 52 232 Placing the Liquor Order 57 233 Receiving the Liquor Order 59 234 Storage 60 235 Inventory 62 24 Beverage Controls and Service Procedures 64 241 Portion Size Control (PSC) 65 242 Standard Drink Recipes (SDRs) 67 243 Getting Specific: How the Controls Work 68 244 Banquet Beverage Storeroom Procedures 73 245 Beverage Cost Variance 73 246 Service Procedures 75 Summary 78 Knowledge Check 78 Review Questions 79 Check Your Result 79 References 79 Chapter 3 Function Catering Introduction 81 Learning Objectives 81 31 Impression of Banquets 83 311 History of Banquet 85 312 Types of Banquet Service 86 313 Organization of Banquet Department 88 314 Duties and Responsibilities 89 315 Booking Procedure 94 316 Banquet Menus 98 32 Banquet Protocol 99 321 Space Area Requirement 99 322 Table Plans/Arrangement 101 323 Difference between a Formal and an Informal Table Setting 104 324 Mise-en-place 105 325 Service Responsibility 106 326 Toast and Toast Procedures 108 33 Banquet Setup Styles and Other Services 110 331 Reception Style Use in Banquet 111 332 Cocktail Parties 113 333 Decorate Banquet Hall for Seminar 115 334 Operate a Banquet Hall Service 117 335 Job Responsibility of Banquet Server 118 Summary 122 Knowledge Check 122 Review Questions 123 Check Your Result 123 References 124 Chapter 4 Principles and Functions of Catering Management Introduction 125 Learning Objectives 125 41 Principles of Catering Management 126 42 Division of Work 128 43 Apply Catering Control Principles and Procedures 129 44 Use Requisition/portion Control Effectively 131 45 Use standard Recipes Correctly 133 451 To calculate cost of purchase amount 135 46 Implement Ordering and Stock Rotation Practices 136 461 Stock Control Systems 136 462 Computer Based System 137 463 Limits of the system 140 464 Organizational requirements 141 47 Catering For Event Planners 144 471 Catering Lingo 144 48 Factors to Consider for Planning an Event Menu 147 481 Refer to the Budget 147 482 Make the Menu Practical 147 483 What Can the Kitchen Accomplish? 148 484 How Much Food is enough? 148 485 Appetizers 148 486 Entrée 148 487 The Event Schedule Matters 149 Summary 152 Knowledge Check 152 Review Questions 153 Check Your Result 153 References 153 Chapter 5 Gueridon Service Introduction 155 Learning Objectives 155 51 Concept of Gueridon Service 156 511 Types of Gueridon Service 159 512 Advantages Disadvantages and Limitations of Gueridon Service 161 52 Gueridon and Flambe Service 162 521 Appearance and Hygiene 163 522 Types of Trolley 164 53 Range of Gueridon Menu Items to Guests 166 531 Providing Information to Guests 167 532 Procedures Involved in the Provision of Gueridon Service to Guests 170 533 Ingredient Information to Meet Special Dietary or Cultural Needs 174 54 Gueridon Equipment for Service 179 541 Prepare Trolleys and Service Area for Service with Equipment, Utensils and Linen 181 Summary 189 Knowledge Check 189 Review Questions 190 Check Your Result 190 References 190 Chapter 6 Kitchen Stewarding Introduction 193 Learning Objectives 193 61 Importance and Skills of Kitchen Steward 195 611 Needed Skills 196 612 Control Garbage Disposal 199 613 Kitchen Stewarding and Cleanliness 202 614 Kitchen Stewarding Operations 206 62 Role of Kitchen Stewarding Department 207 621 Planning of Stewarding Department 209 622 Prospects of Kitchen Stewarding 211 623 Kitchen Equipment 213 624 Area of Kitchen Stewarding 215 625 Machines used for Cleaning and Polishing 218 Summary 222 Knowledge Check 222 Review Questions 223 Check Your Result 224 References 224