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Planning: The Basic Catering Management Function

Planning: The Basic Catering Management Function. Chapter 7. Planning: The Basic Catering Management Function. A successful caterer is well-focused and organized through planning. Each event must have an independent subplan based on client needs and the caterer’s plan.

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Planning: The Basic Catering Management Function

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  1. Planning: The Basic Catering Management Function Chapter 7

  2. Planning: The Basic Catering Management Function • A successful caterer is well-focused and organized through planning. • Each event must have an independent subplanbased on client needs and the caterer’s plan. • The best caterers always think about upcoming events. • Details are critically important.

  3. Strategies Emerge Through Planning • Blueprint • Guidance • Objectives • Strategies • “What if” scenarios

  4. Getting Ready to Plan • Objectives are based on: • Interpreted customer needs and wants • Caterer’s financial and professional needs • The plan must reflect: • When it will be done • How it will be done • How much it will cost • The potential profit • Always include a review of the mission statement.

  5. Formulating a Catering Plan • Required Elements • Budget • Menu • Location • Number of Guests • Labor requirements • Required Objectives • Financial • Customer satisfaction

  6. The Menu: A Tactical Plan • The menus is the single most important factor contained in the overall plan. • Menu format • Standardized menu • Complexity of the plan • Attention given to: • Satisfying client needs • Staff skills • Seasonal availability of food

  7. Barriers to Planning • Operational barriers • Disrupt the physical elements of an event • Deal with time • Human resource or communication barriers • Human error • Lack of communication

  8. Purposes of a Business Plan • Sets the direction for the organization • Communicates intended growth of company • Discloses organization’s financial goals • Presents overall business vision

  9. Outline of a Successful Business Plan • Front • Body • Description • Industry analysis • Target market • Marketing • Competition • Operations • Management and organization • Financial data and projections • Long-term development and exit-plan

  10. Hazardous Analysis and Critical Control Point Plan • HACCP is a prevention-based food safety plan. • Monitoring and verification steps included. • Hazard analysis • Identify critical control points in food production. • Establish critical limits for preventative measures. • Establish procedures to monitor CCPs. • Establish corrective actions. • Establish procedures to verify HACCP system works. • Establish effective record keeping systems.

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