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CONTENTS 1.0 Aims and Objectives 1.1 Introduction 1.2 Catering Industry 1.3 Catering Segments 1.4 Types of Catering 1.4.1 On-Premise Catering 1.4.2 Off-Premise Catering 1.5 Types of Catering Establishments 1.5.1 Restaurant 1.5.2 Transport Catering Airline Catering Railway Catering Ship Catering Surface Catering 1.5.3 Outdoor Catering 1.5.4 Retail Store Catering 1.5.5 Club Catering 1.5.6 Welfare Catering 1.5.7 Industrial Catering 1.5.8 Leisure-Linked Catering 1.6 Relationship Between Catering and All Other Industries


1.1 INTRODUCTION Hospitality is probably the most diverse but specialized industry in the world. It is certainly one of the largest, employing millions of people in a bewildering array of jobs around the globe. Sectors range from the glamorous five-star resort to the institutional areas such as hospitals, industrial outfits, schools and colleges.


1.2 CATERING INDUSTRY The food service industry Is also called as catering industry in British English. Encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other formats, including ‘on-premises’ and ‘off-premises’ caterings. Catering management may be defined as the task of planning, organizing, controlling and executing.




1.4 TYPES OF CATERING There are two main types of catering On-Premise Catering Off-Premise Catering

On-Premise Catering : 

On-Premise Catering All of the required functions and services that the caterers execute are done exclusively at their own facility. For instance, a caterer within a hotel or banquet hall will prepare and cater all of the requirements without taking any service or food outside the facility. Other examples of on-premise catering include hospital catering, school, University/ college catering.

Off-Premise Catering : 

Off-Premise Catering Off-premise catering is serving food at a location away from the caterer’s food production facility. One example of a food production facility is a freestanding commissary, which is a kitchen facility used exclusively for the preparation of foods to be served at other locations. Other examples of production facilities include, but are not limited to, hotel, restaurant, and club kitchens. In most cases there is no existing kitchen facility at the location where the food is served. Caterers provide single-event foodservice, but not all caterers are created equal. They generally fall into one of three categories: Party Food Caterers, Hot Buffet Caterers, Full-Service Caterers

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Party Food Caterers: Party food caterers supply only the food for an event. They drop off cold foods and leave any last-minute preparation, plus service and cleanup, to others. Hot Buffet Caterers: Hot buffet caterers provide hot foods that are delivered from their commissaries in insulated containers. They sometimes provide serving personnel at an additional charge. Full-Service Caterers: Full-service caterers not only provide food, but frequently cook it to order on-site. They also provide service personnel at the event, plus all the necessary food-related equipment— china, glassware, flatware, cutleries, tables and chairs, tents, and so forth. They can arrange for other services, like décor and music, as well. In short, a full-service caterer can plan and execute an entire event, not just the food for it.


1.5 TYPES OF CATERING ESTABLISHMENTS Various catering establishments are categorized by the nature of the demands they meet. The following are some of the catering establishments. Restaurant Transport Catering Airline Catering, Railway catering, Ship catering, surface catering. Outdoor Catering 4. Retail store catering 5. Club catering 6. Welfare Catering 7. industrial catering 8. Leisure-Linked Catering

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1.5.1 Restaurant A restaurant is an establishment that serves the customers with prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue.

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1.5.2 Transport Catering The provision of food and beverages to passengers, before, during and after a journey on trains, aircraft and ships and in buses or private vehicles is termed as transport catering. The major forms of modern day transport catering are airline-catering, railways catering, ship catering and surface catering in coaches or buses which operate on long distance routes

Slide 14: Airline Catering Catering to airline passengers on board the air craft, as well as at restaurants situated at airport terminals is termed as airline catering. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route is normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by the airline itself as an independent entity.

Slide 15: Railway Catering Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering. Traveling by train for long distances can be very tiring; hence a constant supply of a variety of refreshment choices helps to make the journey less tedious. On-board meal services are also provided on long distance trains.

Slide 16: Ship Catering Ship catering is catering to cargo crew and passenger ship passengers. Ships have kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every pocket. They range from room service and cocktail bars to specialty dining restaurants.

Slide 17: Surface Catering Catering to passengers traveling by surface transport such as buses and private vehicles is called surface catering. These eating establishments are normally located around a bus terminus or on highways. They may be either government run restaurants, or privately owned establishments. Of late there has been a growing popularity of Punjabi style eateries called dhabas on the highways.

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1.5.3 Outdoor Catering This catering includes the provision of food and drink away from home base and suppliers. The venue is left to the peoples’ choice. Hotels, restaurants and catering contractors meet this growing demand. The type of food and set up depends entirely on the price agreed upon. Outdoor catering includes catering for functions such as marriages, parties and conventions.

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1.5.4 Retail Store Catering Some retail stores, apart from carrying on their primary activity of retailing their own wares, provide catering as an additional facility. This type of catering evolved when large departmental stores wished to provide food and beverages to their customers as a part of their retailing concept. It is inconvenient and time consuming for customers to take a break from shopping, to have some refreshments at a different location. This style of catering is becoming more popular and varied nowadays.

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1.5.5 Club Catering Club catering refers to the provision of food and beverages to a restricted member clientele. Some examples of clubs for people with similar interests are turf clubs, golf clubs, cricket clubs etc. The service and food in these clubs tend to be of a fairly good standard and are economically priced. Night clubs are usually situated in large cities that have an affluent urban population. They offer entertainment with good food and expensive drinks.

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1.5.6 Welfare Catering The provision of food and beverages to people to fulfill a social obligation, determined by a recognized authority, is known as welfare catering. It includes catering in hospitals, schools, colleges, the armed forces and prisons.

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1.5.7 Industrial Catering The provision of food and beverages to ‘people at work,’ in industries and factories at highly subsidized rates is called industrial catering. It is based on the assumption that better fed employees at concessional rates are happy and more productive. Catering for a large workforce may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management, catering contractors undertake to feed the workforce for a fixed period of time at a predetermined price.

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1.5.8 Leisure-Linked Catering This type of catering refers to the provision of food and beverages to people engaged in ‘rest and recreation’ activities. This includes sale of food and beverages through different stalls and kiosks at exhibitions, theme parks, galleries and theatres. The increase in the availability of leisure time and a large disposable income for leisure activities has made it a very profitable form of catering.


1.6 RELATIONSHIP BETWEEN CATERING INDUSTRY AND ALLOTHER INDUSTRIES Food is the sustainer of life regardless of whether they belong to animal kingdom or plant kingdom. All living beings consume food as they come in nature. Subsequently they may convert the raw natural food into usable form on their own. This transformation never involves the art and science of coking, which is a specialty of human beings alone. largest number of people in the world in general terms (at home) and in commercial terms (catering) is in food preparation and servicing.

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Roughly half the world population (women) is actively engaged in the art and science of food production and then alone comes reproduction. Food production, simply stated, is the transformation of raw food material into palatable, appetizing and easily palatable tasty food. Unlike all other living organisms, man has to “buy” food by paying money. Where does the money come from? It comes only from industries. Any industry in the world has the primary objective of making money. Money so generated by the industrial activity is shared between the employer and the employee, however disproportionate it may be. Money so shared is used to take care of the three important objectives: food, clothing and residence.

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As clearly stated above, food is the very basis of existence or survival. To buy food, man needs money. The money comes or must come from industries, Therefore, there is no industry in the world which is not directly or indirectly, one way or the other, related to the food (catering) industry. Commercial food industry or the catering industry is the only industry that provides food, at a price, away from home. Various types of catering services available would include general or specialty services such as transport catering, welfare catering, industrial catering, etc.

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1.7 LET US SUM UP The catering industry encompasses those places that provide meals to the customer at cost. Catering industry may be of' on-premises’ and ‘off-premises’ types. On-premises catering refers to the preparation and serving of food at the place where the function is held, whereas, off-premises involves producing food at a central kitchen and service provided at the client’s location. The catering industry is divided into three segments, viz. commercial, noncommercial and military. Catering management may be defined as the task of planning, organizing, controlling and executing in food preparation and serving. Catering can also be classified as social catering and corporate (or business) catering.

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The catering establishments are categorized by the nature of the demands they meet. Restaurants , transport catering ( airline catering, railway catering, s hip catering, surface catering), outdoor catering, retail store catering, club catering, welfare catering, industrial catering and leisure catering are some of the types of catering establishments. There is no industry in the world which is not directly or indirectly, one way or the other, related to the catering industry. Commercial catering industry is the only industry that provides food, at a price, away from home.

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1.9 KEY WORDS Catering : Providing food and services. Niche: Elite or top class or special segment On-premises: Food prepared and served at the place where the function is held Off-premises: Food prepared in a place away from the place where it is served Banquet: Grand function including food served for the invited Dignitaries Commissary: Free standing kitchen facility used to prepare food for off-premises catering Cargo crew : Crew or staff employed on board cargo ships Punjabi dhaba: Restaurant which specializes in Punjabi food


CHECK YOUR PROGRESS 1. True or False (i) Food service industry is different from catering industry. ANS: False Party food caterers supply only the food for an event. ANS: True


CONTINUE: (iii) Full service caterers do not supply food. ANS: False (iv) Provision of food to passengers is termed as transport catering. ANS: True 2. Classify food service industry. ANS: Food service industry is divided into three general classifications, viz. commercial segment, non-commercial segment and military segment.


CONTINUE: 3. What are the two main types of catering? ANS: On-premises catering and off-premises catering. 4. What is off-premises catering? ANS: Off-premises catering is serving food at a location away from the caterer’s food production facility.


CONTINUE: 5. What is leisure catering? ANS: Leisure catering refers to the provision of food to people engaged in rest and recreation activities. 6. Name five examples for the non-commercial catering segments. ANS:-i) Business / Industry Accounts, ii) School Catering, iii) Health Care Facilities, iv) Transportation Catering (in-flight catering), v) Recreational Food Service (amusement and theme parks, conference and sport arenas)


CONTINUE: 7. What is transport catering? ANS: The provision of food and beverages to passengers before, during and after a journey on trains, aircraft, ships and in buses or private vehicle is termed as transport catering.


1.10 QUESTIONS FOR DISCUSSION 1. What do you mean by catering management? 2. Briefly describe about the on-premise catering. 3. Give a brief note about catering establishments. 4. Explain in your own words about the catering segments. 5. Give a brief note about the relationship between the catering industry and all other industries.


1.11 REFERENCES Dennis R. Lillicrap, John A Cousins (1991), Food and Beverage Service, Elbs. 2. Vijay Dhawan (2000), Food and Beverage Service, Frank Bros. &Co. 3. S. Medlik (1972), Profile of the Hotel and Catering Industry, Heinemann.

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