Professional Catering: The Modern Caterer's Complete Guide to Success
Edition: 2
Copyright: 2023
Pages: 578
Edition: 2
Copyright: 2023
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Professional Catering structurally applies by design key essential and emerging management, marketing, strategic management, and supply chain concepts empowering the student, practitioner, event planner, chef, or aspiring entrepreneur with the appropriate knowledge, tools, and Tips from the Trade to start and position within the marketplace a competitive catering business.
This new second edition features:
- Updated, fully revised and expanded content added to each of the 18-chapters from invited industry experts adapting standard operating procedures from their discipline, including culinary arts, chemical process engineering, entrepreneurship, special event/wedding planning, alcoholic beverage service, client service management, beverage management, accounting, supply chain management, safety sciences, legal issues, insurance, human resources management, arbitration, mediation, and conflict resolution, social marketing, sanitation management and HACCP, industry consultants to equipment and commercial kitchen design, attorney and legal issues, equipment manufacturer’s representatives, and equipment, food and beverage system consultants, sport stadium/arena catering, school food service catering, contract management accounts, catering in self-operations, catering in higher education, catering in cultural institutions, catering in private clubs, and hotel catering, to them management of catering operations.
- Completely new Tips from the Trade segments on the accounting audit, supply chain management, catering and banquet equipment, client pricing, contracts, wedding events, private club catering, sous vide, and client services, dynamic pricing model and a focus on catering sales. Tips from the Trade, found throughout the text, apply real-life situations to the topic being discussed. These Tips present critical problem-solving skills demonstrated by leading professionals in the market today.
- New chapter content adapted from process chemical engineering and its application in the step by step design process required to effectively plan a catering event.
- Completely new section drawn from data obtained through interviews with successful caters which identifies their common traits and characteristics. So, you want to be a caterer?
- Completely new section contributed by industry consultant on sous vide technology and its adaption by caterers.
- “Through the Eyes” shares a Culinary Institute of America student’s externship experience at The Hotel Hershey providing a glimpse of real-on-the-job adaption by student transitioning into the world of professional food and beverage services.
- Linking operational strategic concepts and catering tactics with real-world application by featuring the exciting story of entrepreneurial caterers Mindi & Corey Corcco, Owner, Flair of Country Catering & Event Planning, LLC, The Willow Wedding & Event Venue, Co-owner of the Fifty Local Eatery and Ale House, Johnstown, Pennsylvania, whose unique story, woven throughout the book, begins with the creation of their catering concept and business plan launch from inception to sustainable controlled growth and emergence as the dominate caterer in their region – following the same tactics as outlined in the book.
- Completely new discussion on supply chain management, and the caterer’s role to monitor the supply chain and maintain real-time communication with vendors, purveyors, suppliers, and clients to ensure required products specified for the event are available at the right time, right form, right price, right location, and right quantities.
- Bonus feature – real-world experienced caterers and industry professionals connect textbook concepts to reveal and share with the student-reader how they used these to manager their daily operations. Students gain valuable on-the-job lessons from real-life stories to help avoid making a “similar” mistake or how to exceed client satisfaction.
- Completely overhauled all 18-Chapter PowerPoint lecture presentation slides. Invites the instructor to customize their lectures based on the content they desire to emphasize. Lecture content is enhanced through emphasizing catering industry standard operating procedures and practices as portrayed in professional pictures. This eases the effort, preparation time or the need to be a “caterer” to confidently instruct this course.
- Key Terms: Introduce each chapter with a list of Key Terms based on need-to-know industry-specific terminology.
- General Objectives: Explain what should be accomplished before proceeding to the next chapter.
- Glossary: Explains and defines each catering term.
- Easy to read format of the text complements the author’s direct approach to the subject matter.
- Industry-specific forms and checklists are interspersed throughout the text to aid comprehension of processes.
- Review Questions are presented at the end of each chapter, along with Putting It All Together exercises for students to apply what they have learned.
PART ONE What Is Catering?
Chapter 1 The Catering World: Types of Catering
Catering Industry
The Caterer
Catering Segments
On-Premise Catering
Off-Premise Catering
Exclusive Catering Rights
On-Premise and Off-Premise Combinations
Questions Caterers Need to Ask
Home-Based Caterers
Summary
Review Questions
Putting It All Together
Chapter 2 The Caterer and the Client
Why Clients Decide on a Caterer
Deciding Whether to Take the Event
Types of Catering
Summary
Review Questions
Putting It All Together
Chapter 3 Establishing the Right Kind of Catering for You
The Catering Market
Who Is the Caterer?
Mission Statement or Purpose
Growing the Business
Summary
Review Questions
Putting It All Together
Chapter 4 Choosing Your Client
Creating a Customer Base
Event Planner
Never Stop Learning
Upgrading the Event
How the Caterer Provides Protection
Proposals
Summary
Review Questions
Putting It All Together
Chapter 5 Social Media Marketing
What Is Social Media?
What Is Social Media Marketing and Why Use It?
How Do You Tell if It’s Working?
Ways to Weave Social Media into Catering
Newer Social Networking Opportunities
Summary
Review Questions
Putting It All Together
Sources
PART TWO The Catering Operation
Chapter 6 The Seven Functions of Catering
First Function: Planning—The Basic Catering Management Function
Second Function: Operations—Execution of Tasks
Third Function: Organizing the Event
Fourth Function: Equipment
Fifth Function: Implementing
Sixth Function: Controlling
Seventh Function: Understanding Risk Management, Insurance, and Legal Issues
Summary
Review Questions
Putting It All Together
Chapter 7 Planning—The Basic Catering Management Function
Planning—The Basic Catering Management Function
Formulating a Catering Plan
The Menu: A Tactical Plan
Planning for a Catering Event
Barriers to Planning
Human Resource Or Communication Barriers
Business Plan
Hazardous Analysis and Critical Control Point Plan
Seven Principles of HACCP
Summary
Review Questions
Putting It All Together
Chapter 8 Operations—Execution of Tasks
Operations
Operational Tasks
Flow of Food
Recipes
Recipe Adjustment
Convenience Foods
Speed Scratch Cooking
Branded Menu Items
Menus
Food Preparation
Summary
Review Questions
Putting It All Together
Chapter 9 Organizing the Event
Organizing
Purchasing
Market Intermediaries
Ordering
Receiving
Storage Control
Inventory Management
Summary
Review Questions
Putting It All Together
Chapter 10 Equipment
Equipment and Design Considerations
Utilities
The Menu
Workstations
Style of Service
Storage of Equipment
Summary
Review Questions
Putting It All Together
Chapter 11 Procuring Equipment
Obtaining Equipment
Tableware
Summary
Review Questions
Putting It All Together
Chapter 12 Implementing
Service
Creating an Employee-Supportive Culture
Uniforms
Types of Service Styles
Service Guidelines
Room Arrangement
Summary
Review Questions
Putting It All Together
Chapter 13 Controlling
Control
Cash Flow
Pricing the Event
Professional Service Companies
The Financial Component
Summary
Review Questions
Putting It All Together
Chapter 14 Understanding Risk Management, Insurance, and Legal Issues
Rewards
Risk Management
Safety and Health for the Catering Profession
Insurance Services Office (ISO)
Informed Consumer
Selection of Insurance
Contracts
Banquet Event Order
Summary
Review Questions
Putting It All Together
PART THREE Gaining a Competitive Edge
Chapter 15 Beverage Management
Unique Responsibility
Beverage Management
Summary
Review Questions
Putting It All Together
Chapter 16 Conflict Resolution
Dimensions to Resolving Conflict
Resolving Conflict: Overview
Summary
Review Questions
Putting It All Together
Chapter 17 Sustainable Catering: One Ecological Step at a Time
Creating a Sustainable Business Model
Summary
Review Questions
Putting It All Together
End Notes
Chapter 18 Human Resources Management
Employment Laws All Catering Personnel Should Know
Hiring
Gathering Information on Potential Employees
Interviewing
Introduction to Employee Benefits
Introduction to FLSA
Overview of Collective Bargaining
Summary
Review Questions
Putting It All Together
Glossary
Index
- Discussion Prompts
- Instructors Manual
- Powerpoint
- Syllabus
- Test Bank
Stephen B. Shiring, Sr., EdD, MBA, CHIA, is a professor of Hotel, Restaurant, Tourism, and Event Management in the Department of Management, Eberly College of Business, Indiana University of Pennsylvania (IUP). His professional work experience includes catering, consulting food broker, and restaurant management. He earned his doctorate degree from the University of Pittsburgh. Dr. Shiring is a ServSafe Certified Instructor and is a registered ServSafe examination proctor. Integrating unique service-learning experiences into each of the 33 different hospitality management courses he has taught at IUP since 1996, these include catering for special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production systems, food service sanitation, seminar, professional development, purchasing, introduction to hospitality, hospitality history, hotel sales, convention and trade show management, and hospitality business model. Both an academic and internship advisor, he serves as the program’s internship coordinator. Dr. Shiring served 16 years as chairperson for the Department of Hospitality Management, College of Health and Human Services, Indiana University of Pennsylvania. Upon the merger with the Department of Management, Eberly College of Business, Fall 2021, he was elected assistant chairperson. Over his tenure at IUP, he has acquired over $300,000 in external funding for the program. He serves on both IUP major and minor internal committees. He serves on advisory committees representing university, community college, and vocational-technical high schools. These include the advisory boards of the IUP Academy of Culinary Arts, IUP Department of Food and Nutrition, and the Milton Hershey School, Culinary Arts Program. He has been a continuous member of the IUP Student Cooperative Association since 2002, serving five terms on its board of directors. He has been a member of the finance subcommittee since 2007. Dr. Shiring’s numerous awards include the IUP Distinguished University Senate Faculty Award for Service (2022), IUP African American Cultural Center’s Award of Recognition (2011 & 2010), IUP College of Health and Human Services Outstanding Advisor Award (2021), Outstanding Senior Service Award (2018), and Outstanding Senior Teacher (2017).
He is a member of the Council on Hotel, Restaurant, and Institutional Education (CHRIE) since 1989. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Administration (ACPHA), serving as an on-site evaluator for Hospitality and Tourism Management Programs seeking accreditation since 2006. In 2020, he founded the Pennsylvania State System of Higher Education Hospitality Alliance, bringing together hospitality management programs from Cheyney, East Stroudsburg, Slippery Rock, and IUP Universities. He has served since 2017 as a Governor on the Pittsburgh Club Manager Foundation (PCMF). His professional memberships include the Pennsylvania Restaurant & Lodging Association (1989) and Club Managers Association of America (2016). He serves as a judge of the Pennsylvania State DECA Conference and is the lead judge for the National Restaurant Association and Pennsylvania Restaurant & Lodging Association ProStart Management State Competition. Dr. Shiring received from the Lions Clubs International Foundation (LCIF) prestigious Melvin Jones Fellowship Award in 2022
Elizabeth J. Shiring, DEd, MA, earned a Doctorate in Curriculum and Instruction, Department of Professional Studies in Education, College of Education and Communications, Indiana University of Pennsylvania (IUP). A M.A. in Employment and Labor Relations from IUP, and a B.S.E.D in Early Childhood and Special Education from Clarion University of Pennsylvania where she was a four-year starter and team captain on the women’s softball team. She was a four-year Pennsylvania State Athletic Association (PSAC) Scholar Athlete. In addition, she earned the NCAA Student Athlete Recognition Award.
Dr. Elizabeth Shiring has eight years of experience working in banquet service, specializing in weddings. She has over eight years of experience instructing a variety of classes and students of diverse backgrounds in grades K-6. She is a second-grade teacher at Pritchardville Elementary School in Bluffton, South Carolina. She worked as a Graduate Assistant and Teaching Associate in the Department of Professional Studies in Education at Indiana University of Pennsylvania (IUP). Dr. Elizabeth Shiring’s research interests include Hospitality and Tourism, Literacy, and student success and retention. She works as an instructor in the Department of Professional Studies in Education, College of Education and Communications, at Indiana University of Pennsylvania, where she teaches undergraduate, graduate, and doctoral level courses.
Professional Catering structurally applies by design key essential and emerging management, marketing, strategic management, and supply chain concepts empowering the student, practitioner, event planner, chef, or aspiring entrepreneur with the appropriate knowledge, tools, and Tips from the Trade to start and position within the marketplace a competitive catering business.
This new second edition features:
- Updated, fully revised and expanded content added to each of the 18-chapters from invited industry experts adapting standard operating procedures from their discipline, including culinary arts, chemical process engineering, entrepreneurship, special event/wedding planning, alcoholic beverage service, client service management, beverage management, accounting, supply chain management, safety sciences, legal issues, insurance, human resources management, arbitration, mediation, and conflict resolution, social marketing, sanitation management and HACCP, industry consultants to equipment and commercial kitchen design, attorney and legal issues, equipment manufacturer’s representatives, and equipment, food and beverage system consultants, sport stadium/arena catering, school food service catering, contract management accounts, catering in self-operations, catering in higher education, catering in cultural institutions, catering in private clubs, and hotel catering, to them management of catering operations.
- Completely new Tips from the Trade segments on the accounting audit, supply chain management, catering and banquet equipment, client pricing, contracts, wedding events, private club catering, sous vide, and client services, dynamic pricing model and a focus on catering sales. Tips from the Trade, found throughout the text, apply real-life situations to the topic being discussed. These Tips present critical problem-solving skills demonstrated by leading professionals in the market today.
- New chapter content adapted from process chemical engineering and its application in the step by step design process required to effectively plan a catering event.
- Completely new section drawn from data obtained through interviews with successful caters which identifies their common traits and characteristics. So, you want to be a caterer?
- Completely new section contributed by industry consultant on sous vide technology and its adaption by caterers.
- “Through the Eyes” shares a Culinary Institute of America student’s externship experience at The Hotel Hershey providing a glimpse of real-on-the-job adaption by student transitioning into the world of professional food and beverage services.
- Linking operational strategic concepts and catering tactics with real-world application by featuring the exciting story of entrepreneurial caterers Mindi & Corey Corcco, Owner, Flair of Country Catering & Event Planning, LLC, The Willow Wedding & Event Venue, Co-owner of the Fifty Local Eatery and Ale House, Johnstown, Pennsylvania, whose unique story, woven throughout the book, begins with the creation of their catering concept and business plan launch from inception to sustainable controlled growth and emergence as the dominate caterer in their region – following the same tactics as outlined in the book.
- Completely new discussion on supply chain management, and the caterer’s role to monitor the supply chain and maintain real-time communication with vendors, purveyors, suppliers, and clients to ensure required products specified for the event are available at the right time, right form, right price, right location, and right quantities.
- Bonus feature – real-world experienced caterers and industry professionals connect textbook concepts to reveal and share with the student-reader how they used these to manager their daily operations. Students gain valuable on-the-job lessons from real-life stories to help avoid making a “similar” mistake or how to exceed client satisfaction.
- Completely overhauled all 18-Chapter PowerPoint lecture presentation slides. Invites the instructor to customize their lectures based on the content they desire to emphasize. Lecture content is enhanced through emphasizing catering industry standard operating procedures and practices as portrayed in professional pictures. This eases the effort, preparation time or the need to be a “caterer” to confidently instruct this course.
- Key Terms: Introduce each chapter with a list of Key Terms based on need-to-know industry-specific terminology.
- General Objectives: Explain what should be accomplished before proceeding to the next chapter.
- Glossary: Explains and defines each catering term.
- Easy to read format of the text complements the author’s direct approach to the subject matter.
- Industry-specific forms and checklists are interspersed throughout the text to aid comprehension of processes.
- Review Questions are presented at the end of each chapter, along with Putting It All Together exercises for students to apply what they have learned.
PART ONE What Is Catering?
Chapter 1 The Catering World: Types of Catering
Catering Industry
The Caterer
Catering Segments
On-Premise Catering
Off-Premise Catering
Exclusive Catering Rights
On-Premise and Off-Premise Combinations
Questions Caterers Need to Ask
Home-Based Caterers
Summary
Review Questions
Putting It All Together
Chapter 2 The Caterer and the Client
Why Clients Decide on a Caterer
Deciding Whether to Take the Event
Types of Catering
Summary
Review Questions
Putting It All Together
Chapter 3 Establishing the Right Kind of Catering for You
The Catering Market
Who Is the Caterer?
Mission Statement or Purpose
Growing the Business
Summary
Review Questions
Putting It All Together
Chapter 4 Choosing Your Client
Creating a Customer Base
Event Planner
Never Stop Learning
Upgrading the Event
How the Caterer Provides Protection
Proposals
Summary
Review Questions
Putting It All Together
Chapter 5 Social Media Marketing
What Is Social Media?
What Is Social Media Marketing and Why Use It?
How Do You Tell if It’s Working?
Ways to Weave Social Media into Catering
Newer Social Networking Opportunities
Summary
Review Questions
Putting It All Together
Sources
PART TWO The Catering Operation
Chapter 6 The Seven Functions of Catering
First Function: Planning—The Basic Catering Management Function
Second Function: Operations—Execution of Tasks
Third Function: Organizing the Event
Fourth Function: Equipment
Fifth Function: Implementing
Sixth Function: Controlling
Seventh Function: Understanding Risk Management, Insurance, and Legal Issues
Summary
Review Questions
Putting It All Together
Chapter 7 Planning—The Basic Catering Management Function
Planning—The Basic Catering Management Function
Formulating a Catering Plan
The Menu: A Tactical Plan
Planning for a Catering Event
Barriers to Planning
Human Resource Or Communication Barriers
Business Plan
Hazardous Analysis and Critical Control Point Plan
Seven Principles of HACCP
Summary
Review Questions
Putting It All Together
Chapter 8 Operations—Execution of Tasks
Operations
Operational Tasks
Flow of Food
Recipes
Recipe Adjustment
Convenience Foods
Speed Scratch Cooking
Branded Menu Items
Menus
Food Preparation
Summary
Review Questions
Putting It All Together
Chapter 9 Organizing the Event
Organizing
Purchasing
Market Intermediaries
Ordering
Receiving
Storage Control
Inventory Management
Summary
Review Questions
Putting It All Together
Chapter 10 Equipment
Equipment and Design Considerations
Utilities
The Menu
Workstations
Style of Service
Storage of Equipment
Summary
Review Questions
Putting It All Together
Chapter 11 Procuring Equipment
Obtaining Equipment
Tableware
Summary
Review Questions
Putting It All Together
Chapter 12 Implementing
Service
Creating an Employee-Supportive Culture
Uniforms
Types of Service Styles
Service Guidelines
Room Arrangement
Summary
Review Questions
Putting It All Together
Chapter 13 Controlling
Control
Cash Flow
Pricing the Event
Professional Service Companies
The Financial Component
Summary
Review Questions
Putting It All Together
Chapter 14 Understanding Risk Management, Insurance, and Legal Issues
Rewards
Risk Management
Safety and Health for the Catering Profession
Insurance Services Office (ISO)
Informed Consumer
Selection of Insurance
Contracts
Banquet Event Order
Summary
Review Questions
Putting It All Together
PART THREE Gaining a Competitive Edge
Chapter 15 Beverage Management
Unique Responsibility
Beverage Management
Summary
Review Questions
Putting It All Together
Chapter 16 Conflict Resolution
Dimensions to Resolving Conflict
Resolving Conflict: Overview
Summary
Review Questions
Putting It All Together
Chapter 17 Sustainable Catering: One Ecological Step at a Time
Creating a Sustainable Business Model
Summary
Review Questions
Putting It All Together
End Notes
Chapter 18 Human Resources Management
Employment Laws All Catering Personnel Should Know
Hiring
Gathering Information on Potential Employees
Interviewing
Introduction to Employee Benefits
Introduction to FLSA
Overview of Collective Bargaining
Summary
Review Questions
Putting It All Together
Glossary
Index
Stephen B. Shiring, Sr., EdD, MBA, CHIA, is a professor of Hotel, Restaurant, Tourism, and Event Management in the Department of Management, Eberly College of Business, Indiana University of Pennsylvania (IUP). His professional work experience includes catering, consulting food broker, and restaurant management. He earned his doctorate degree from the University of Pittsburgh. Dr. Shiring is a ServSafe Certified Instructor and is a registered ServSafe examination proctor. Integrating unique service-learning experiences into each of the 33 different hospitality management courses he has taught at IUP since 1996, these include catering for special events, hospitality marketing, strategic planning, principles of management, cost management, fundraising for special events, introduction to casino, human resources management, food production systems, food service sanitation, seminar, professional development, purchasing, introduction to hospitality, hospitality history, hotel sales, convention and trade show management, and hospitality business model. Both an academic and internship advisor, he serves as the program’s internship coordinator. Dr. Shiring served 16 years as chairperson for the Department of Hospitality Management, College of Health and Human Services, Indiana University of Pennsylvania. Upon the merger with the Department of Management, Eberly College of Business, Fall 2021, he was elected assistant chairperson. Over his tenure at IUP, he has acquired over $300,000 in external funding for the program. He serves on both IUP major and minor internal committees. He serves on advisory committees representing university, community college, and vocational-technical high schools. These include the advisory boards of the IUP Academy of Culinary Arts, IUP Department of Food and Nutrition, and the Milton Hershey School, Culinary Arts Program. He has been a continuous member of the IUP Student Cooperative Association since 2002, serving five terms on its board of directors. He has been a member of the finance subcommittee since 2007. Dr. Shiring’s numerous awards include the IUP Distinguished University Senate Faculty Award for Service (2022), IUP African American Cultural Center’s Award of Recognition (2011 & 2010), IUP College of Health and Human Services Outstanding Advisor Award (2021), Outstanding Senior Service Award (2018), and Outstanding Senior Teacher (2017).
He is a member of the Council on Hotel, Restaurant, and Institutional Education (CHRIE) since 1989. In addition, he volunteers as a subject specialist for the Accreditation Commission for Programs in Hospitality Administration (ACPHA), serving as an on-site evaluator for Hospitality and Tourism Management Programs seeking accreditation since 2006. In 2020, he founded the Pennsylvania State System of Higher Education Hospitality Alliance, bringing together hospitality management programs from Cheyney, East Stroudsburg, Slippery Rock, and IUP Universities. He has served since 2017 as a Governor on the Pittsburgh Club Manager Foundation (PCMF). His professional memberships include the Pennsylvania Restaurant & Lodging Association (1989) and Club Managers Association of America (2016). He serves as a judge of the Pennsylvania State DECA Conference and is the lead judge for the National Restaurant Association and Pennsylvania Restaurant & Lodging Association ProStart Management State Competition. Dr. Shiring received from the Lions Clubs International Foundation (LCIF) prestigious Melvin Jones Fellowship Award in 2022
Elizabeth J. Shiring, DEd, MA, earned a Doctorate in Curriculum and Instruction, Department of Professional Studies in Education, College of Education and Communications, Indiana University of Pennsylvania (IUP). A M.A. in Employment and Labor Relations from IUP, and a B.S.E.D in Early Childhood and Special Education from Clarion University of Pennsylvania where she was a four-year starter and team captain on the women’s softball team. She was a four-year Pennsylvania State Athletic Association (PSAC) Scholar Athlete. In addition, she earned the NCAA Student Athlete Recognition Award.
Dr. Elizabeth Shiring has eight years of experience working in banquet service, specializing in weddings. She has over eight years of experience instructing a variety of classes and students of diverse backgrounds in grades K-6. She is a second-grade teacher at Pritchardville Elementary School in Bluffton, South Carolina. She worked as a Graduate Assistant and Teaching Associate in the Department of Professional Studies in Education at Indiana University of Pennsylvania (IUP). Dr. Elizabeth Shiring’s research interests include Hospitality and Tourism, Literacy, and student success and retention. She works as an instructor in the Department of Professional Studies in Education, College of Education and Communications, at Indiana University of Pennsylvania, where she teaches undergraduate, graduate, and doctoral level courses.
- Discussion Prompts
- Instructors Manual
- Powerpoint
- Syllabus
- Test Bank