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Rhythmic Activities (PE002)

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MODULE 1: CATERING

Catering is the prearranged service of food and drinks to clients for different occasions. This

module focuses on the types and classification of catering services by distinguishing on-premise

and off-premise catering. It presents catering events that fall under each category and define

the three catering segments:

(1) Commercial;

(2) Non-commercial; and

(3) Military, and the activities for each segment.

LESSON 1 Types of Catering Services

1. Identify and describe the attributes of the two main types of catering; and

------------------------------------------------------------------------

 On-premise Catering- The caterer has his own dining hall with an attached kitchen

or production area.

Types of catering events which may occur in on-premise catering:

1. Hospital Catering: Events that occur within a hospital environment;

2. High School/Elementary School Catering: Events that may occur anywhere in the

school property but food preparation is done in the school cafeteria; and

3. University/College Catering: Provides food and related services to students,

faculty, administrators and guests.

 Off-premise Catering. The caterer brings the complete service to the customer.

This may be at a private home, church, office, school or any type of outdoor affair.

He is provided with a kitchen. He brings his own facilities and equipment for food

production, transport and service.

Types of off-premise catering:

1. Supermarket Catering: Provide items that can be picked up and taken home or to

another location;

2. Dual Restaurant-Catering Operations: When a restaurant operator evolves into

catering services to strategically increase the efficiencies of the base operation;

3. Conventions and Weddings Catering: Provides food service to support

professional, business and social activities of a large group of people.; and

4. Mobile Catering: Employs one or a fleet of trucks to support an assortment of

food and beverages for customers located at diverse locations.

 On-premise and Off-premise Combinations. Hotels and small restaurants may

prepare food in their kitchen and transport off-premise to another location to serve their

guests.

LESSON 2 Classification of Catering Services

1. Differentiate the catering segments;

2. Provide activities for each segment; and

3. Enumerate the requirements for selection of caterer.

II. Content

Classification of Catering Segments

1. Commercial Segment: For-profit operations; financial goals include a profit gained

from revenue minus expenses.

- Independent caterers

- Hotel/motel caterers

- Home-based caterers

- Restaurant/Catering firms

- Private clubs

2. Non-commercial Segment: Not-for-profit operations; operates on a break-even basis

where revenue equals expenses. Catering services are provided as a complimentary

service.

- ·Business/Industry accounts

- College/University catering

- Health care facilities

- Recreational food service

- School catering

- Social organizations

- Transportation foodservices catering

3. Military Segment: For military or diplomatic events; operates on a break-even basis.

- Military functions

- Diplomatic functions

LESSON 3 Selecting a Caterer

1. explain the symbiotic relationship of the seven functions of catering;

2. explain how to formulate a catering plan;

3. describe why a menu is one of the important elements of a catering plan;

4. define sanitation and explain its importance in a dining room capacity;

LESSON 1: The Seven Functions of Catering

The Seven Functions of Catering

1. Planning -the process of detailing and outlining all tasks required to accomplish the

objective. The plan helps the caterer identify objectives derived from the mission

statement. The plan is a blueprint that leads everyone toward a common goal.

2. Operations. Execution of Tasks - the process of listing the tasks and steps for executing

the plan. It also includes assigning tasks to employees for execution.

3. Organizing the event-the process of forming the organization so each assigned task

can achieve the stated objective.

4. Equipment - these are based on the menu, service requirements, type and location of

event, and special needs of the client.

5. Implementing - the process of using effective communication skills to put the plan

into action

6. Controlling- ensures the effective and efficient use of the caterer's resources in

providing service to accomplish goals.

7. Understanding insurance and legal issues - ensures the basics are covered to

protect one's livelihood. This includes creation of team to do routine safety checks of the

staff, equipment and procedures to ensure proper compliance with HACCP standards.

HACCP- Hazard Analysis Critical Control Point

- is a management system in which food safety is addressed through the

analysis and control of biological, chemical, and physical

Tools and Equipment

IN CATERING BUSINESS

 Obtaining Equipment

 Off-Premise Safety

 Storage For Equipment

OBTAINING EQUIPMENT

Catering Equipments

 Holding Cabinets

 Chafing Dishes

 Food Pan Carriers

 Hot Food Tables and Accessories

 Catering Cart

Catering Supplies

 Catering Service Trays

 Ice Beverage Bins

 Insulated Beverage carrier

 Punch Bowls

 Tabletop and Buffet Display

 Food and Drink Fountains

 Ice Sculpture Molds

OFF-PREMISE SAFETY

 Written Food Safety Management System

 Washing Facilities

 Water Containers

 Refuse

 Food Handling Practices

 Personal Hygiene

 First Aid

STORAGE FOR EQUIPMENT

Catering Supplies that can be stored in a Storage Unit

 Extra Tables & Chairs

 Decoration or Linens

 Inventory

The choice of furniture and its layout and the linen, tableware, small equipment and

glassware will be determined by factors such as:

 the type of clientele expected

 the site or location of the establishment

 the layout of the food and beverage service area

 the type of service offered

 the funds available.

The general points to be considered when purchasing equipment for a food and

beverage service area are:

 The flexibility of use

 type of service being offered

 type of customer

 design

 colour

 durability

 ease of maintenance

 stackability

 cost and funds available

 availability in the future – replacements

 storage

 rate of breakage, i. crockery

 shape

 psychological effect on customers

 delivery time.

 Front-of-house service areas are some of the busiest of a foodservice

establishment, especially during the service periods.

 The service areas behind the scenes are known as back-of-house areas. These

areas include the stillroom, hotplate (or pass) area and the wash-up. These

areas include the stillroom, hotplate (or pass) area and the wash-up.

 The back-of-house service areas are usually between the kitchen and food and

beverage service or front-of-house areas.

 The back-of-house areas must also be efficiently organised, stocked with well-

designed equipment and appropriately supervised.

3 Stillroom - stillroom provides items of food and beverages required for the

service of a meal that are not catered for by the other major departments in a

foodservice operation, such as the kitchen, larder and pastry.

Staffing- In a large establishment a stillroom supervisor is in charge of the

stillroom

Equipment- The equipment found in a stillroom is fairly standard and there

tends to be a considerable amount needed because of the wide range of food

items offered and the need to ensure their proper storage, preparation and

presentation.

Provisions

As a basic guide, the following food items would normally be dispensed from

the stillroom.

All beverages such as coffee, tea, chocolate, tisanes, Bovril, Horlicks, Ovaltine

and other drinks.

 Assorted fruit juices: orange, tomato, pineapple and grapefruit.

 Milk, cream and alternatives.

 Sugars: loose, pre-wrapped portions, brown coffee crystals, Demerara,

etc., and alternatives.

 Preserves: marmalade, cherry, plum, raspberry, strawberry, apricot and

honey.

 Butter:

 Sliced and buttered brown, white and malt bread.

 Rolls, brioche and croissants.

 Bread substitute items: gluten free, rye, rice crackers, etc.

 Dry crackers

 Assorted breakfast cereals

 Toasted scones and teacakes.

 Pastries, gâteaux and sandwiches.

- The aboyeur, or barker, is in charge, and controls the hotplate (or

pass) during the service period.

Examples of traditional kitchen terms are:

 Le service va commencer: general warning to kitchen that service is about to

commence.

 Ça marche trois couverts: indication to the kitchen of the number of covers

on the table, in this case three covers.

 Poissonnier, faites marcher trois soles Véronique: example of fish section

informed of the order required, in this case three sole Véronique.

 Poissonnier, envoyez les trois soles Véronique: when the order is required at

the hotplate by the waiter, the aboyeur calls it up. In this example it is the fish

section being told to bring the order for the three sole

 Véronique.- the reply given by the chef de partie (section chef) to the order

called out by the aboyeur.

 the term called out by the aboyeur before the actual order when an extra special

order is required.

 Dépêchez-vous: the words used to hurry up an order.

 Arrêtez: the term used to cancel an order.

Foods requiring special degrees of cooking are given the following terms:

 Omelette baveuse: soft inside. l Steak grillé:

 – bleu: (rare) surfaces well browned, inside raw

 – saignant: underdone

 – à point: medium

 – bien cuit: cooked right through, well done.

3 Wash-up

- The wash-up must be sited so that staff can work speedily and efficiently

when passing from the food service areas to the kitchens.

Dishwashing methods

 Manual- Soiled ware washed by hand or brush machine

 Automatic conveyor- Soiled ware loaded in baskets, mounted on a

conveyor by operators for automatic transportation through a

dishwashing machine

 Flight conveyor- Soiled ware loaded within pegs mounted on a

conveyor, by operators for automatic transportation through a

dishwashing machine

 Deferred wash- Soiled ware collected together, stripped, sorted and

stacked by operators for transportation through a dishwashing

machine at a later stage

3 Colour and lighting considerations

- The colour scheme used in the foodservice area should help to reflect the

character of the operation.

Lighting- A well-designed colour scheme can easily be spoilt by a badly

planned lighting system and therefore the two aspects should be considered

together at the design stage.

3 Bar

- A major factor is the siting of the bar. The position should ensure the

bar achieves the greatest possible number of sales.

Area

- The bar staff must be given sufficient area or space in which to work

and move about. There should be a minimum of 1 m (3 ft 3 in) from

the back of the bar counter to the storage shelves and display cabinets

at the rear of the bar.

Layout

- During initial planning, careful consideration must be given to the

layout of the bar. Adequate storage for the stock and equipment listed

above must be provided in the form of shelves, cupboards and racks.

Everything should be easily to hand so that bar staff do not have to

move about more than necessary to provide a quick and efficient

service.

Plumbing and power

- It is essential to have hot and cold running water for glass washing.

Power is necessary for the cooling trays, refrigerators and ice making

machines.

Safety and hygiene

- Great care must be observed to ensure that the materials used in the

make-up of the bar are hygienic and safe.

3 Furniture

- Furniture must be chosen according to the needs of the

establishment

TYPE OF FURNITURE

 Loose random Freestanding furniture positioned in no discernible

pattern within a given service area

 Loose module Freestanding furniture positioned within a given

service area to a pre-determined pattern, with or without the use of

dividers to create smaller areas within the main area

 Booth Fixed seating (banquette), usually high backed, used to

create secluded seating

 High density Furniture with minimum dimensions and usually fixed,

positioned within a given service area to create maximum seating

capacity

 Module Seating- incorporates tables and chairs constructed as one

and may be fixed to the floor

 In situ- Customers served in areas not designed for service, e.

aircraft and hospital beds

 Bar and lounge areas- Customers served in areas not primarily

designed for food and beverage service

3 Linen

- There are many qualities of linen in present day use, from the finest Irish linen and

cotton to synthetic materials such as nylon and viscose

- should be used only for its intended purpose in the restaurant and not for cleaning

purposes,

 TableCloths- square or a round table1 m (3 ft) in diameter

 Slip cloths- l 1 m x 1 m (3 ft x 3 ft) used to cover a slightly soiled tablecloth.

 Napkins (serviettes)- 46–50 cm (18–20 in) square if linen, 36–42 cm (14–

in) square if paper.

 Buffet cloths- this is the minimum size; longer cloths will be used for longer

table

Storage

 Crockery should be stored on shelves in piles of approximately two dozen.

Silver cleaning methods

 Silver dip Items to be cleaned are completely immersed in dip in a plastic bowl

for a very short time, rinsed in clean water and polished with a tea cloth. This is

a very quick method but is hard on metal if left in dip too long

 Burnishing machine- Items to be cleaned are placed in a drum containing ball

bearings, soap powder and water. The drum rotates and the tarnish is rubbed

off. All items are rinsed in hot water and dried with a tea cloth

 Polvit- Items to be cleaned are placed in an enamel or galvanised iron bowl

within which is the Polvit aluminium metal sheet containing holes, together

with some soda.

 Plate powder- Pink powder is mixed with a little methylated spirit to a smooth

paste.

Stainless steel

Stainless steel is finished by different degrees of polishing:

 high polish finish

 dull polish finish

 light grey matt, non-reflective finish

EQUIPMENT

 1 Asparagus holder Used to hold asparagus spears when eating

 2 Sugar tongs Required for cube sugar

 3 Pastry slice Sweet trolley – serving portions of gâteau

 4 Oyster fork Shellfish cocktail/oysters

 5 Pastry fork Afternoon tea

 6 Corn-on-the-cob holders One to pierce each end of the cob

 7 Lobster pick To extract the flesh from the claw

 8 Fish knife To break the fish and push it onto the fork

 9 Sauce ladle Service from sauce boat

 10 Fruit knife and fork Dessert – cover

 11 Nutcrackers Dessert – fruit basket

 12 Grape scissors To cut and hold a portion of grapes

 13 Grapefruit spoon Grapefruit halves

 14 Ice cream spoon For all ice cream dishes served in coupes

 15 Sundae spoon Ice cream sweet in a tall glass

 16 Snail tongs Used to hold the snail shell

 17 Snail dish Dish is round with two ears, having six indentations to hold a

portion (6) of snails

 18 Snail fork Used to extract the snail from its shell

 19 Cheese knife Cheese board

 20 Stilton scoop Service of Stilton cheese

 21 Butter knife To serve a butter portion

 22 Gourmet spoon Sauce spoon for cover

 23 Preserve spoon Used with preserve/jam dish

3 Glassware

The main varieties of disposables are generally used as follows:

 storage and cooking purposes

 service of food and beverages

 décor

 hygiene

 clothing

 packaging

Advantages of disposables

 Equipment and labour: disposables reduce the need for washing-up

equipment, staff and materials.

 Hygiene: usage improves the standard of hygiene in an establishment.

 Time: disposables may speed up service, for example, for fast food.

 Properties: disposables have good heat retention and insulation properties.

Marketing: disposables can be used as a promotional aid.

 Capital: usage reduces the amount of capital investment.

 Carriage: they are easily transported.

 Cost: disposables may be cheaper than hiring conventional equipment.

Disadvantages of disposables

 Acceptability: customer acceptability may be poor.

 Cost: disposables can be more expensive than some conventional

equipment: back-up quantities are required.

 Supply: there is heavy reliance on supply and delivery time.

 Environment: unless they are made from renewable resources and are

completely biodegradable they have a negative impact on the environment.

3 Automatic vending

It is a form of automatic retailing using one of the following methods of

payment:

 coin

 banknote

 money card

 token

 free vend.

Types of foodservice vending machine

Merchandiser: customer can view the products on sale, for example, confectionery machines.

Can be used for refrigerated drinks (bottles and cans) and pre-packaged meals and snacks. Can

also be used for hot meals and snacks through internal heating.

Hot beverage vendor: mixes the powdered ingredients with hot water to produce the product.

In-cup system: ingredients are already in individual cups to which hot water is added. l Cold

beverage vendor: by use of post-mix syrup and water (carbonated or non-carbonated).

Micro-vend system: provides a range of hot or cold foods from which the customer may make a

selection and heat in an accompanying microwave oven

(5)The Menu

Originally the bill of fare (English) or menu (French) was not presented anything

from 10 to 40 in number. The first set of dishes were placed on the table before the

diners entered – hence the word ‘entrée’ – and, when consumed, these dishes were

removed or relieved by another set of dishes – hence the words ‘relevés’ or ‘removes’.

This style of service was referred to as service à la française.

The word ‘menu’ dates back to the eighteenth century, although the custom of

making a list of the courses for a meal is much older. Modern menus first appeared

during the early nineteenth century, in the Parisian restaurants of the Palais-Royal. At

this time, France, and later other countries, adopted the style of service referred to as

service à la russe. In this system of service one course is served after another

throughout the meal.

The menu is primarily a selling aid. The design of the menu should be appealing and

interesting to the customer so it encourages them to view its contents

Design considerations of the menu include:

 size and shape

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(f) Reviewer- Quizf - C NCXN

Course: Rhythmic Activities (PE002)

31 Documents

Students shared 31 documents in this course

University: University of Caloocan City

Was this document helpful?

MODULE 1: CATERING

Catering is the prearranged service of food and drinks to clients for different occasions. This

module focuses on the types and classification of catering services by distinguishing on-premise

and off-premise catering. It presents catering events that fall under each category and define

the three catering segments:

(1) Commercial;

(2) Non-commercial; and

(3) Military, and the activities for each segment.

LESSON 1 Types of Catering Services

1. Identify and describe the attributes of the two main types of catering; and

------------------------------------------------------------------------

On-premise Catering- The caterer has his own dining hall with an attached kitchen

or production area.

Types of catering events which may occur in on-premise catering:

1. Hospital Catering: Events that occur within a hospital environment;

2. High School/Elementary School Catering: Events that may occur anywhere in the

school property but food preparation is done in the school cafeteria; and

3. University/College Catering: Provides food and related services to students,

faculty, administrators and guests.

Off-premise Catering. The caterer brings the complete service to the customer.

This may be at a private home, church, office, school or any type of outdoor affair.

He is provided with a kitchen. He brings his own facilities and equipment for food

production, transport and service.

Types of off-premise catering:

1. Supermarket Catering: Provide items that can be picked up and taken home or to

another location;

2. Dual Restaurant-Catering Operations: When a restaurant operator evolves into

catering services to strategically increase the efficiencies of the base operation;

3. Conventions and Weddings Catering: Provides food service to support

professional, business and social activities of a large group of people.; and

4. Mobile Catering: Employs one or a fleet of trucks to support an assortment of

food and beverages for customers located at diverse locations.

(f) Reviewer- Quizf - C NCXN

Rhythmic Activities (PE002)

University of Caloocan City

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Preview text

MODULE 1: CATERING

Catering is the prearranged service of food and drinks to clients for different occasions. This

module focuses on the types and classification of catering services by distinguishing on-premise

and off-premise catering. It presents catering events that fall under each category and define

the three catering segments:

(1) Commercial;

(2) Non-commercial; and

(3) Military, and the activities for each segment.

LESSON 1 Types of Catering Services

1. Identify and describe the attributes of the two main types of catering; and

------------------------------------------------------------------------

 On-premise Catering- The caterer has his own dining hall with an attached kitchen

or production area.

Types of catering events which may occur in on-premise catering:

1. Hospital Catering: Events that occur within a hospital environment;

2. High School/Elementary School Catering: Events that may occur anywhere in the

school property but food preparation is done in the school cafeteria; and

3. University/College Catering: Provides food and related services to students,

faculty, administrators and guests.

 Off-premise Catering. The caterer brings the complete service to the customer.

This may be at a private home, church, office, school or any type of outdoor affair.

He is provided with a kitchen. He brings his own facilities and equipment for food

production, transport and service.

Types of off-premise catering:

1. Supermarket Catering: Provide items that can be picked up and taken home or to

another location;

2. Dual Restaurant-Catering Operations: When a restaurant operator evolves into

catering services to strategically increase the efficiencies of the base operation;

3. Conventions and Weddings Catering: Provides food service to support

professional, business and social activities of a large group of people.; and

4. Mobile Catering: Employs one or a fleet of trucks to support an assortment of

food and beverages for customers located at diverse locations.

 On-premise and Off-premise Combinations. Hotels and small restaurants may

prepare food in their kitchen and transport off-premise to another location to serve their

guests.

LESSON 2 Classification of Catering Services

1. Differentiate the catering segments;

2. Provide activities for each segment; and

3. Enumerate the requirements for selection of caterer.

II. Content

Classification of Catering Segments

1. Commercial Segment: For-profit operations; financial goals include a profit gained

from revenue minus expenses.

- Independent caterers

- Hotel/motel caterers

- Home-based caterers

- Restaurant/Catering firms

- Private clubs

2. Non-commercial Segment: Not-for-profit operations; operates on a break-even basis

where revenue equals expenses. Catering services are provided as a complimentary

service.

- ·Business/Industry accounts

- College/University catering

- Health care facilities

- Recreational food service

- School catering

- Social organizations

- Transportation foodservices catering

3. Military Segment: For military or diplomatic events; operates on a break-even basis.

- Military functions

- Diplomatic functions

LESSON 3 Selecting a Caterer

1. explain the symbiotic relationship of the seven functions of catering;

2. explain how to formulate a catering plan;

3. describe why a menu is one of the important elements of a catering plan;

4. define sanitation and explain its importance in a dining room capacity;

LESSON 1: The Seven Functions of Catering

The Seven Functions of Catering

1. Planning -the process of detailing and outlining all tasks required to accomplish the

objective. The plan helps the caterer identify objectives derived from the mission

statement. The plan is a blueprint that leads everyone toward a common goal.

2. Operations. Execution of Tasks - the process of listing the tasks and steps for executing

6. Controlling- ensures the effective and efficient use of the caterer's resources in

protect one's livelihood. This includes creation of team to do routine safety checks of the

 Extra Tables & Chairs