Beverage Classification

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                                 Beverage Classification

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CATERING ESTABLISHMENTS

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CATERING ESTABLISHMENTS The food service industry (catering industry in British English) encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes hotels, restaurants, schools and hospital cafeterias, catering operations, and many other formats, including ‘on-premises’ and ‘off-premises’ caterings. Catering is a multifaceted segment of the food service industry. There is a niche for all types of catering businesses within the segment of catering. The food service industry is divided into two general types: commercial segment and non-commercial segment. Catering management may be defined as the task of planning, organizing, controlling and executing. Each activity influences the preparation and delivery of food, beverage, and related services at a competitive, yet profitable price. These activities work together to meet and exceed the customer’s perception of value for his money.   CLASSIFICATION ...
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Banquets and Outdoor catering

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Banquets and Outdoor catering A banquet is a FOOD AND BEVERAGE service at a specific time and place, to a given number of people, to an agreed menu and price. Banquets are special functions for social professional and state occasions. EXAMPLES SOCIAL OCCASIONS: Wedding Receptions, Birthday Parties, Cocktail parties, New Year parties etc. PROFFESIONAL EVENTS: Conferences, Convention, Training programs, Board meetings etc. STATE AFFAIRS: State banquets, Diplomatic cocktails and dinners etc. Banqueting is a business of selling space to hold functions. Banquets require large halls with kitchens to provide quantity foods, Banquet halls are found in large hotels where banquet business is part of the overall revenue strategy Banquet organization structure Banquet manager. Banquet Sales Coordinator            Banquet Secretary   Banquet Supervisor         ...
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PLANNING AND OPERATION OF FOOD AND BEVERAGE OUTLETS

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PLANNING AND OPERATION OF FOOD AND BEVERAGE OUTLETS  Although there no defined way for managing the food and beverage operations, there are guide lines which need to be followed. The following note briefly describes the different steps involved in establishing an outlet.   STEPS FOLLWED IN PLANNING AN OUTLET Planning is the first and the most important factor to be considered while establishing an outlet. Proper planning reduces project time and labour cost. There are three steps involved in planning. STEP 1 Doing market survey and gathering information. Actually developing the blue prints and putting plans into practice. STEP 2 Procuring funds and the required space area or building and equipment; setting standards (SOP) and recruiting staff. STEP 3 Listing out policies and procedures, setting goals and targets to be achieved in a particular time frame. Defining service standards and focusing on operations to bring in more profits.   POINTS TO B...
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