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Operations: Execution of Tasks

Chapter 8

© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Operations• Implementing and executing the daily elements of a

catering plan• The mechanical components of the business

– Front-of-the-house– Back-of-the-house

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Operational Tasks• Recipes research and development• Menu development• Scheduling production• Defining customer service issues• Preparation• Transportation• Cleanup

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Recipes• Formulas used in food preparation• Standardized recipes = more specific plans

– Standard Operating Procedure – how a caterer expects to use exact ingredients to prepare food.

– Ensure product consistency and cost-control• Signature recipes = specific to a caterer• Base recipes = later adjusted

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Recipe Development and Creation• Recipe development

– Excites consumers to become repeat customers– A direct result of a caterer’s love of food

• Recipe creation– Starts with a few items that are worked until

caterer and consumer are happy– Should be field-tested at least 6 times before

bringing to the market

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Convenience Foods• Scratch foods = menu items prepared by staff using

standardizes recipes• Convenience foods = delivered to the caterer in ready-to-eat or ready-to-cook form

• Speed scratch cooking has little preparation, excellent quality and lower labor costs

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Branded Menu Items• Principal pays to have name placed on menu.• Principal may also do promotional work.

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Advantages of a Catering Menu• Menu is planned in advance• Created on guaranteed customer counts• Management function becomes predictable

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Functions of Menus• Act as communication tools• Determine the flow of food• Manage production scheduling

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Food Preparation• The caterer may have multiple functions scheduled

at the same time. • A production schedule and the event menu must be

coordinated.• Producing a consistent, quality product is a strategic

advantage for a caterer. • Innovation and creativity become important factors

in food preparation.