* Outdoor Catering

NAME-RAVNEET GREWAL
CLASS-HOTEL MANAGEMENT ROLL NOSUBMITED TO-

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.

Off premises catering has always very specialized business. It is service to the office, home, club or wherever meals are served off the premises from where they are planned and prepared. Its growth has been tremendous and there has been a vast improvement in this from of business. The business of outdoor catering firm should as far as possible continue throughout the year to ensure that the equipments provided for a particular functions& staff are used to the maximum ability. In this form of catering the organization must be planned the last detail and an initial survey should be exact and through.

The following points should be included while planning the out door event. 1.Type of function. 2.Date of function. 3.Location of site &distance from the kitchen. 4.Local transport available. 5.Staff requirement. 6.Layout of the site. 7.No. of people expected to attend. 8.Available of water, gas, electricity, drainage & refrigerator. 9.Budget available 10.Time allowance for setting up on catering unit. 11.Type of business if required. 12.Mode of communication to ensure the control and moment of staff & supplies. 13.First aid. 14.Additional cost of overheads on a particular site. 15.Type of service. 16.Washing up facilities. 17.Disposables of garbage.

Each outdoor catering operation is different & varies to some extent or from the other. The person in charge of the operations needs to be decision, power, able to command, adaptable to various situations & circumstances, should have quick thinking and above all needs to have respects of staff working under him. The majority of the staff employed at outdoor catering function are taken on casual basis which may involve a lot of administration for the organizers and the security of the staff must be vary through to ensure the quality of the personnel.

The arrangement of an outdoor catering function must be very efficient. As once on side it is often possible to rectify errors. Any items forgotten or not packed on the transport have to be gone without which might recent is the loss of repeat business on a later date. Qualities of good party caterers--The success of any catering service depends upon the man behind the venture. 1.He must have had proper contracts with the people who are able to make use of the service. 2.He must posses ability to perform this service satisfactory and to engage courteous, efficient and capable staff. 3.He must be able to serve tasty, eye appealing food and deliver at its destination on time.

Complexity of good party catering 1. 2. Highly specialized operation Profit is the interesting part.

3. Careful consideration is to be given to small details and active participation by the people concern.
4. There are no set standards or formula for a party catering to be successful. 5. Procedure and techniques vary from job to job, place to place, according to the requirements of the occasion.

Planning of menu 1.Arrangement of an acceptable menu is very important. 2.Caterer should have novel ideas and be able to implement it. 3.Dishes chosen should be faultless in quality, tasty and attractive in appearance. 4.Cost should also be taken consideration. 5.Customer should not be served, smaller portion than he was told. 6.Every party should be specific and different from anything what has gone before. 7.Clients require suggestions to make the party different.

Equipment's These may include an assortment of good china, for special occasion such as weddings and anniversary good hallow wares, flat wares, attractive glass ware and silver ware, serving dishes of all kinds and sizes, good quality linen and all kinds of and types of buffet service equipment's. These are the items that guest see and by which judge a catering establishment. For storage and transportation of these equipment's it is important to have special boxes, where the equipment's are fit. There are many kinds and types of necessary equipment's such as insulated carriers for soups, coffee and other beverages. There are containers to carry ice cubes, portable hot cases to keep food warm and also portable fryers, baking and roasting chambers etc. Caterers also could hire out tables chairs and accessories on a contract basis.