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The Seven Functions of Catering

The Seven Functions of Catering. Chapter 6. Seven Fundamental Catering Management Functions. Formulating the strategic plan for the event Executing the operational tasks Organizing resources Matching equipment needs to requirements Implementing the plan

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The Seven Functions of Catering

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  1. The Seven Functions of Catering Chapter 6

  2. Seven Fundamental Catering Management Functions • Formulating the strategic plan for the event • Executing the operational tasks • Organizing resources • Matching equipment needs to requirements • Implementing the plan • Controlling the event by use of financial tools and predetermined standards • Obtaining insurance coverage and ensuring all legal concerns are covered by a contract

  3. Planning • Formulate and implement a plan based on competitive strategies per the mission statement. • Types of plans: • Strategic • Tactical • Time-line planning • Measurable objectives • Guest satisfaction • Attainment of financial goals • Positive organizational growth

  4. Operations: Execution of Tasks • Translate each customer objective into a specific operational task. • Employees carry out predetermined goals. • Must exceed customer satisfaction by: • Identifying tasks • Bundling tasks • Delegating tasks • Executing tasks

  5. Organizing the Event • Formally structuring the organization so that each task can effectively attain the objective. • Caterer must distribute, monitor and control scarce resources. • Human resources • Capital resources • Financial resources

  6. Equipment • Equipment needs are based on: • The menu • Service requirements • Type and location of the event • Special need of the client

  7. Implementing • Communication with: • Kitchen manager • Service or dining room manager • Office personnel • Purchasing manager • Tasks are bundled into subplans. • Each function is implemented by its own executable subplan.

  8. Controlling • Controlling resources is one of the most important catering management tasks. • Control in all facets of the operation is needed. • Food and beverage costs • Labor costs • Direct and indirect costs

  9. Understanding Risk Management, Insurance and Legal Issues • Caterers must know their legal responsibilities. • Insurance plans should cover: • Equipment • Personnel • Guests • Establish a crisis or safety management team. • Never do a function without a signed contract!

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