Styles of Catering Operations

Question 1

Full Service Restaurants:

Answer 1

6 factors to consider:
- Location: community that is present around
- Customer Profile: type of guest and target market
- Restaurant Style or Concept: feasibility
- Staffing capabilities: having trained staff, proper equipment & the number of employees in comparison of the guests.
- Restaurant Physical Layout: flow of production and spaciousness.
- Cuisine and Menu Offerings: concept of the outlet.

Question 2

Hotel Food & Beverage Facilities:

Answer 2

a) Full service restaurant
b) coffee shops
c) catering facilities
d) room service
e) recreational areas
f) lobby-area bars
g) food market or delicatessen

Question 3

Classification of hotel & beverage facilities:

Answer 3

• business (higher budget)
• convention or conference (limited options and items)
• social (have the time to spend more time)

Question 4

3 factors to consider in hotel and benerage facilities:

Answer 4

1- location
2- hotel facilities
3- customer profile

Question 5

Catering Halls:

Answer 5

1- style or concept
2- facilities
3- customer profile

Question 6

Independent Caterers:

Answer 6

• Menu Duplication: choice of menus allow limited selection of entrees, choice of two vegetables & two desserts.
• Menu items should be standardized & chosen for their ability to be pre-cooked for completion in another location

Question 7

Private clubs

Answer 7

3 factors:
- location
- facilities
- customer profile

Question 8

Classification of clubs:

Answer 8

• Country clubs: suburban areas and needs more recreational use, flat building. (gold, tennis, boating)
• Private clubs: downtown areas of larger cities, urban areas.
• Both have membership

Question 9

Contract Feeding:

Answer 9

2 factors:
-Facilities
-Customer profie

Question 10

Gourmet Food Shops & Delicatessen:

Answer 10

2 factors:
- Location
- customer profile

Question 11

Services in a food service operation:

Answer 11

• table food service
• packaged take out food
• beverage services
• entertainment services
• business meeting services
• conferences and convention services
• contract feeding
• off premise food services
• home replacement food service

Question 12

Off-Premise Catering:

Answer 12

-transportation fees
- equipment & proper food handling
- contingency plans for unwanted situations
-subcontractors may be needed (for equipment such as tables, chairs, glassware etc..)

Question 13

Customer profile:

Answer 13

• customer loyalty and demands
• relates back to the community
• business or social?
• income bracket

Question 14

Full service restaurants:

Answer 14

• 6 factors

Question 15

Hotel, private clubs, catering halls

Answer 15

• 3 factors each
  hotel & private clubs: location, facilities, customer profile.
  catering halls: Style or concept, facilities, customer profile

Question 17

Contract feeding & gourmet food shops

Answer 17

2 factors each:
contract : facilities and customer profile
gourmet: location and customer profile

Question 18

Facilities:

Answer 18

• Parking access
• ventilation
• creativity and unusual themes
• equipment for bad weather etc..