Advantages And Disadvantages Of Commercial Catering

There are more little jobs that the catering associates must perform. They must know all the diets, do their cleaning jobs within the kitchen, and ensure that all their patients are happy.

This discussion is on a food production company which is divided into two groups: Those that prepare and serve food and those that produce and distribute food, equipment, and services needed by food providers. The most common example of the first group food staffs are Restaurants employ who manages 60% of the work to be done within company. The former includes staffs, hosts, and busboys. The latter includes chefs, cooks, managers, and dishwashers. Fast food restaurants limit their employ to food preparation people, managers, and cashiers. The trend of food trucks adds a mobile

In relation to hospitality and catering, the non-commercial or “public” sector exists in the form of hospitals and institutes of education. Organisations in the commercial sector are privately owned and exist solely to find a niche to exploit to make money. While money-making is still a factor in the private sector, it is not the main goal. With the primary goal, demographic and expectations of the target audience, along with location and budget, all taken into account, different areas of the hospitality and catering industry begin to differ widely.

Industry: Demographic factors are favorable to the restaurant industry. Approximately 52% of the 1993 population in the area was 60 years of age or over. This was considered the restaurant’s main target market. During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for growing population of seniors. Land prices, housing, taxes, and utilities were affordable. With the average cost of an acre of industrial land in the Penticton area at $45000 in 1991, businesses were attracted to the area. Between 1984 and 1991, manufacturing

The food service operation within each institution represents a major program area within the Federal Criminal Justice system. The Bureau offers a food service career for correctional cook supervisors in a fast pace and challenging environment. Cook supervisor receive full

Also they can have a wide array of choices since they do not have to keep large quantities of all items in stock. They should also offer a little flexibility to the customer by letting them bring some idea into the catering service that they may have, or have seen some other place. This will show that they are interested in the needs of the customer as well as offering them goods and services for profit. This ultimately could be a way of marketing research that helps the company stayed informed on the introduction of new products in the industry.

The last external innovation of Kudler Fine Foods from other organizations is catering the organization provides (Apollo Group, Inc., 2011). The catering aspect has not been fully constructed into the business organizational structure, so their approach will stand out from other competitors. Their goal is to provide a link to customers on their website that will allow them to view and order specifics requirements for the event needed to be catered. The website will provide every aspect of what meals, desserts, amount needed, specific arrangements or design the customer desires for the event. With other competitors they require customers to come into the store location to make arrangements, whereas Kudler Fine Foods is providing options for the busy individual to make arrangements via Internet.

There is important aspects that apply to catering an event where alcohol will be served in the city and state of San Antonio, Texas. There are a number of critical regulations and laws for both the professional caterer to be aware of and consumers of alcohol services to ensure compliance with all the pertinent laws and regulations, from the federal, state and local levels. Federal laws for a caterer providing services in an establishment is regulated by Alcohol and Tobacco Tax and Trade Bureau (TTB), which ensures that only alcoholic beverage products that are sold are taxed. Further, if a catering business serves alcohol, they must pay a special federal tax each year. This includes the responsibility of retaining sales records,

Approximately 52% of the 1993 population in the area was 60 years of age or over. This was considered the restaurant’s main target market. During the late 1980s and early 1990s, the number of people taking up permanent residence in the valley increased dramatically for various reasons. The climate was attractive for growing population of seniors. Land prices, housing, taxes, and utilities were affordable. With the average cost of an acre of industrial land in the Penticton area at $45000 in 1991, businesses were attracted to the area. Between 1984 and

Meals on Wheels programs are carefully regulated because of the potential danger of contamination of the food, so therefore “only licensed food preparers who meet both nutrition and sanitary standards set by state and federal regulations can provide the meals” (Wong & Meyer, 1993, p. 335). Meals must be maintained at the correct hot and cold temperatures and delivered within two hours of preparation. Typically, these programs use a centralized kitchen or shipping point. In Scioto County there are ten

Customers is an important justification of a company’s success. Considering the interest of customers and portraying a good image to its customers, it had come out with different variety of meals. For example, the KFC offers kid’s meal which gives children free

Many chefs either work from memory without any clear recipe, or have incomplete recipes that they do not follow.

In a catering firm, the work place design and risk assessment is carried out by catering manager. Example; if a catering unit employs, 10 permanent staff and, an young person of 16 years only to work on weekends, then an employment permit need to be obtained from the local authority for employing the 16 year old person. Secondly, the business hours of the firm between 9.00 am and 10.00pm, and need to make sure it opens and close at the prescribed time. Finally, have to set up all the health and safety signs, equipments are supplied and make sure all the employees are following the rules.

Food Service Supplies (FSS) is a UK-based provider which provides perishable foodstuff to catering industry and it started supplying professional catering companies. Upon managing the foodstuff delivery business, FSS consists of four sub-systems and to receive an order, there are three channels available which are calls directly, online order and paper form order.

When opening a new restaurant it is important to consider technology options that will offer competitive advantage, enhance profit, and work efficiently for the establishment. Three systems that are generally purchased for restaurant use are inventory systems, point of sales systems, and reservation management systems. All of these systems should be researched and compared on their functionality so the most suitable technologies can be implemented into the daily activities of the restaurant.