CATERING ESTABLISHMENTS

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 OF CATERING ESTABLISHMNET

A) Primary or Commercial Catering
These are the establishments whose main aim is to earn profit by providing food and beverage to the guests as per their demand. Hence, they are also referred as commercial catering, establishments. Such as hotels, restaurants, fast food outlets, bars, pubs, etc.

1) Residential- These type of establishment provides food n beverage along with accommodation. Such as hotels, motels, resorts etc

2) Non-Residential- These type of establishment provides only Food & beverage. Such as restaurants, pubs, night clubs etc.

B) Secondary or Non Commercial Catering

These are the establishments that provide food and beverage as a part of another business. Their aim is not to earn money. Instead, the establishments are there to provide welfare services at affordable prices, such as industrial canteens, hospital canteens, school/college canteens, railways caterings, airline caterings, ship or cruise lines, etc. The quality and the quantity of the food should be equally good, through this type of menu offered in this type of catering might be different from another. May be deemed as those operations in which making a profit from catering facility is not the outlet’s main concern. Since the operations are completely or partially subsidized by a parent body, such establishments’ primary obligation is in the well being or care of their guests/ customers/ patients.

Unlike commercial catering establishment the guests/ customers/ patients do not have choice of catering facilities.

1)    Institutional Catering

Institutional catering includes school, colleges, universities, hospitals, orphanages, old age homes, prisons etc. In some of these establishments no charge is made to certain group of customers to for the provision of food & beverage services as they are completely or partially subsidized by various government funds.

2)    Transport Catering

 

The provision of food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. These services may also be utilized by the general public, who are in the vicinity of a transport catering unit. The major forms of modern day transport catering are airline-catering, railways catering, ship catering and surface catering in coaches or buses which operate on long distance routes.

 

·         Airline Catering

Catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals is termed as airline catering. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers end route is normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity.

 

·         Railway Catering

Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering. Travelling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less tedious. On-board meal services are also provided on long distance trains.

 

·         Ship Catering

Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to speciality dining restaurants.

 

·         Surface Catering

Catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering. These eating establishments are normally located around a bus terminus or on highways. They may be either government run restaurants, or privately owned establishments. Of late there has been a growing popularity of Punjabi style eateries called dhabas on the highways.

 

 

 

3)    Industrial Catering

The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates is called industrial catering. It is based on the assumption that better fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.

 

STRUCTURE OF CATERING INDUSTRY

The structure of catering industry includes both commercial and non commercial catering establishments. Some of the more popular and common ones are as under.

1)    Five Star Hotels: These usually have several restaurants, grill rooms, ethnic (Indian, Chinese, Italian etc. among the most popular), European and coffee shops are included. Service in these hotels is usually attentive and entertainment is nearly always available. Prices in these establishments tend to be high.

2)    Medium Class Hotels: Similar to the 5 star, though surroundings are less luxurious and prices are reflected in this.

3)    Free Standing Restaurants: Often quite high class, offering good Ala Carte menus- service is usually of high standard.

4)    Snacks Bar: popular with the working public offering everyday fare, at very reasonable prices.

5)    Fast Food Centres: The “eating out” of 80’s growing in popularity in India especially with the young, these restaurants offer fast, clean service at popular prices. Service is minimal and turnover is high.

6)    Night Clubs: usually situated only in the larger cities and offering high class entertainment with food.

7)    Industrial Canteens: Operated as a facility to staff in large factories or similar. Food of a high standard but managements working to tight budgets. Food cost is usually subsidized consequently staff pay minimal prices.

8)    Institutional Catering: usually hospitals are serving high nutritional standard of food.

9)    Airline Catering: A big business operation, serving good quality food in difficult and limited service areas. Competition is tough in this sector to maintain high standard.

10) Railway Catering: similar to airlines, and although this was a prestigious area of catering. The fifties to seventies saw a gradual decline which fortunately is being rectified as the 80’s progress.

11) Outdoor catering: Is a growing industry within the industry. Many Service staff involved in these sometimes complicated operations.