SS1 Catering Craft Practices Lesson Note on Functions of Catering Establishment

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TYPES OF CATERING ESTABLISHMENT CONTD/ FUNCTIONS OF CATERING ESTABLISHMENT.

NON- COMMERCIAL CATERING ESTABLISHMENT:

1. TRANSPORT CATERING: The provision of food and beverages to passengers, before, during and after a journey on trains, airport catering. These service may be also be utilized by the general public catering railways catering unit. The major forms of modern day transport catering railways catering unit. The major forms of modern day transport catering are airline catering, railways catering, ship catering and surface catering in coaches or buses which operates on long distance route.

Airline Catering: Catering to airline passengers on board the aircraft, as well as at restaurants situated at airport termed as airline catering. Modern airports have a variety of food and beverages outlets to cater to increase number of air passengers. Catering to passengers on root normally contracted out to a flight catering unit of a reputed hotel or to a catering contractor or to the catering unit operated by airlines itself as an independent entity

Railway Catering: Catering to railway passengers both during the journey as well as during halts at different railway stations is called railway catering. Traveling by train for long distance can be very tiring hence constant supply of a variety of refreshment choice helps to make the journey less tedious. On board meal services are also provided on long distance.

Ship Catering: Ship catering is catering to cargo crew and passengers. Ship has kitchens and restaurants on board. The quality of service and facilities offered depends on the class of the ship and the passengers are willing to pay. They are cruises to suit every pocket. They range from room service and cocktail to specialty dinning restaurant.

2. INDUSTRIAL CATERING: The provision of food and beverage to people at work, in industries and factories and factories at highly subsidized rates is called industrial catering. It is based on the assumption that better fed employees at concessional rate are happy and more productive. Catering for a large work force may be undertaken by the management itself, or may be contracted out to professional caterers. Depending on the choice of the menu suggested by the management catering contractors undertake to feed the work force for a fixed period of time at a predetermined price.

FUNCTIONS OF CATERING ESTABLISHMENT.

1. The non- commercial catering establishment reduces cost to staff and increases efficiency to the company.
2. The satisfy the demand of the people in terms of food and drink for example they provide food and drinks for wedding, birthdays on contract.
3. Commercial sector makes profit for the establishment.
4. Commercial sectors advertise the hotel or any of the establishment.
5. They de-congest producers or manufacturers ware houses by purchasing and using their food commodities which boost sales for food producing companies.
6. It provides jobs opportunity for people.
7. Catering and hospitality teaches customers care relationship which helps us to be hospitable to guests, friend and family members.

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