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Lecture Notes for HTM 2514 - Catering Management with Lee at Virginia Tech (VT)

Notes Information

Material Type:Class Note
Professor:Lee
Class:HTM 2514 - Catering Management
Subject:Hospitality and Tourism Management
University:Virginia Polytechnic Institute And State University
Term:Fall 2008
Keywords:
  • Loss Control
  • Biological Hazards
  • Control Point
  • Particularly
  • Formal Structure
  • Direct Sales
  • Convenience
  • In/on/at a Place
  • Principle 4
  • Back of the House
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Sample Document Text

Chapter 5 Fundamental catering management functions: 1) Formulating the strategic plan for the event 2) Executing the operational tasks 3) Organizing resources 4) Matching equipment needs to the requirements of the food and service 5) Implementing the plan 6) Controlling the event by the use of financial tools and predetermined standards 7) Obtaining insurance coverage and ensuring all legal concerns are covered by the contract 1) Planning is a basic catering management function . Strategic plan: is established to guide the entire catering operation over the long term (3-5 years into the future) . Tactical Plan: is specifically created to guide the caterer in a much shorter time frame . Objectives are established to serve as benchmarks to measure progress . A plan is a blueprint or map . Swiss cheese approach- manageable segments . Time line planning (includes food production and staffing production) 2) Real challenge is to translate each customer objective into a specific operational ta...

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