Catering Management in live Events at India

Catering Management

1. CATERING
MANAGEMENT

2. Content
Select Menu
Planning Catering Facilities
Deliveries & Storage Facilities
Food preparation & Kitchen Area
Dining & Servery areas
Catering Risk Management

3. Select Menu
Select menu mean to say the nature of the
function. Your team of chef, crockery and
display,everything is depend upon the
menu of the event.

4. Planning Catering Facilities
It is recommended that the manager should make
themselves familiar with the basic design, requirements
as a prerequisite to any involvement in the planning of a
catering facility.
Availability of app. amenities : water supply, drainage & sewerage,
waste disposal, power supply, ventilation etc.
Any required license.
Protection from insects, flies etc.
Electrical Supply
Gas Supply

5. Deliveries & Storage Facilities
The type of catering operation to be provided will
help define & shape the design regarding the
provision for delivery & storage facilities
specification. Different catering have different
storage temp. There should be proper distance
in-between the production area & the dining
area.
 

6. Food preparation & Kitchen
Area
A lack of sufficient food preparation areas will limit the
range of catering option., for example, main course
(lunch, dinner), which by definition require more time and
space to prepare as well as store, and may extend the
operating hours for the kitchen due to their limitation
imposed. The situation may also limit the ability of the
caterer to fulfill the organization's requirements for
hospitality functions, so it is recommended that the
manager working at the design of a new build or fit out
project should ensure seek advice from a specialist
catering planning consultant.

7. Dining & Servery areas
Buffet knowledge
Placement of buffet table, salad bar, plate
station etc.
Placement of live counters.
No. of moving soup & starter stations.
No. of stewards, captains etc.

8. Catering Risk Management