1. © 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: Execution of Tasks Chapter 8

2. © 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

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

4. © 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. 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

5. © 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. Recipe Development and Creation Recipe development –Excites consumers to become repeat customers –A direct result of a caterers 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

6. © 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. 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

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

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

9. © 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. Functions of Menus Act as communication tools Determine the flow of food Manage production scheduling

10. © 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. 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.