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106 pages

English

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This book marks the fact that food catering has gone mainstream. At one time associated with organizers of seminars and conferences as a means of bonding the attendees of the event or to provide convenience so that each person who attended did not have to look for his own food. The food catering business is very closely connected with the industrial economic development of the Asian economies that underwent transformation in the late 1940's and continues up to today. The food provided at the seminars were arranged in three groups. A coffee break was held in the morning with a range of light snacks that included a major starch like fried rice or fried noodles. The lunch menu was clearly more extensive with a soup, a vegetable dish, a meat dish, a fish dish and a dessert. Care had to be taken to avoid offending anyone. Pork was not allowed nor was beef. The only meat served was chicken and it came in different forms: fried, roasted, boiled, with sweet and sour sauce, or with black pepper sauce or simply hot and spicy. The last meal was the tea break. In a way this meal was a milestone because the people of the Asian economies never had an afternoon break as they were expected to go home at 5 pm and have a meal at home at 6 pm. With the tea break it became a custom to have dinner or the evening meal later at 7 pm.

The food provided at seminars went beyond the training room because it was convenient to have meals provided for, cooked by someone else. The idea that developed was called parties brought to you.

Today sixty years after the introduction of the first seminar catered meal food catering is the norm for people wanting a party at home to celebrate a major feast or a personal milestone event like the birth of a baby or a wedding.

Food catering has also become an event related to hospitality and appreciation. The mourners at a funeral wake are grateful to those who come to pay their respects and food is now catered to provide for these guests.

In this book the author takes the approach that food catering must grow beyond its present roots and move out to become more mainstream in the form of a meal for a social gathering like that around a steamboat.

Food catering has also the responsibility to maintain the health of a community by observing the rules of being:

Less salty

Less oily

Less sweet

Free of transfats

Free of gluten

Free of MSG

And other Chemicals.

Food catering becomes a mainstream food by being available and by being healthy.

Sujets

Food Industry

Industries

Employabilité, métiers et formations

Economics

Business

Informations

Publié par	eBookIt.com
Date de parution	19 novembre 2015
Nombre de lectures	0
EAN13	9781456626006
Langue	English

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Success In Food Catering
By Vincent Gabriel
Preface to: Food Catering: Success!
This book marks the fact that food catering has gone mainstream. At one time associated with organizers of seminars and conferences as a means of bonding the attendees of the event or to provide convenience so that each person who attended did not have to look for his own food. The food catering business is very closely connected with the industrial economic development of the Asian economies that underwent transformation in the late 1940’s and continues up to today. The food provided at the seminars were arranged in three groups. A coffee break was held in the morning with a range of light snacks that included a major starch like fried rice or fried noodles. The lunch menu was clearly more extensive with a soup, a vegetable dish, a meat dish, a fish dish and a dessert. Care had to be taken to avoid offending anyone. Pork was not allowed nor was beef. The only meat served was chicken and it came in different forms: fried, roasted, boiled, with sweet and sour sauce, or with black pepper sauce or simply hot and spicy. The last meal was the tea break. In a way this meal was a milestone because the people of the Asian economies never had an afternoon break as they were expected to go home at 5 pm and have a meal at home at 6 pm. With the tea break it became a custom to have dinner or the evening meal later at 7 pm.
The food provided at seminars went beyond the training room because it was convenient to have meals provided for, cooked by someone else. The idea that developed was called parties brought to you.
Today sixty years after the introduction of the first seminar catered meal food catering is the norm for people wanting a party at home to celebrate a major feast or a personal milestone event like the birth of a baby or a wedding.
Food catering has also become an event related to hospitality and appreciation. The mourners at a funeral wake are grateful to those who come to pay their respects and food is now catered to provide for these guests.
In this book the author takes the approach that food catering must grow beyond its present roots and move out to become more mainstream in the form of a meal for a social gathering like that around a steamboat.
Food catering has also the responsibility to maintain the health of a community by observing the rules of being:
Less salty
Less oily
Less sweet
Free of transfats
Free of gluten
Free of MSG
And other Chemicals.
Food catering becomes a mainstream food by being available and by being healthy.
About the Author
Vincent A. Gabriel has been a management consultant to many start-ups in the food industry.
He has won several prizes for his writing.
Writing Awards

2007
Raffles Hotel’s 120th Anniversary essay “What Raffles Hotel Means To You”
1999
Swatch / New paper – Sounds of the new millennium
1990
Cartier / Signature Journalism contest – Honourable mention
1989
Joint 1 st prize for essay on “1992 – The European Administrative Manager” organized by the IAM in conjunction with the John Simon Lecture (London)
1986
Joint 1 st prize in the International Essay contest and Symposium on “Productivity Through Better Labour – Management Relation” representing Singapore at the Asian Productivity Organisation 25 th Anniversary meeting at Pattaya.
1985
2 nd Prize in the Open section of the National Banking and Finance Essay Competition.
1984
Gold medal “1 st in the world in English” awarded by the London Chamber of Commerce and Industry
About the Approach
Unit 1 explains how Food Catering began with the need to train large numbers of people with the latest knowledge, skills, technology and values to achieve productivity in the foreign-owned factories set-up. The essence of food catering to the food industry is the standardisation of food and the way food is provided.
Street food is about the food that the community ate. It was the type of food that grandma cooked. That was the time when fresh food was always available. That was the time when time was not too important and food could be prepared slowly.
Food Catering is about food being brought to the consumer not the guest. The guest was someone who enjoyed eating for its sake. Catering to the guest was about food prepared with love. Catering to the consumer for is about nutrition.
Food Catering has gone out of the training room because there is a certain set of dishes that can be prepared easily and quickly and will not spoil for at least 3 hours.
The approach taken is that there is a business opportunity to provide standardised, prepared and nutritious meal to various groups of people from as few as 10 to as many as 5000.
The approach taken is also to maintain the most essential item of food, that of nutrition.
The food caterer must not think of himself as bringing food to the customer rather the ideal is to bring both nutrition and the party to the guest. The party means that the food is personalised to the guest.
Table of Content
Food Catering: Success!
1.      Parties Brought To You
2.      Food Catering Business Models
3.      The 5 Ps Of The Food Caterer
4.      Knowing Yourself
5.      Formalities Of Starting
6.      Planning To Start A Food Catering Service
7.      Menu Planning For The Food Caterer
8.      Organising The Delivery Service
9.      Purchasing For The Food Catering Service
10.      Stocking Food And Supplies
11.      Marketing, Promoting And Exciting The Community About The Food Catering Business
12.      E-Promotion Of Food Catering
13.      The One Big Mistake
14.      The Future Of Food Catering
UNIT 1
Parties Brought To You
Synopsis
At the end of this unit you will be able to describe:
•      How wide this part of the food business is
•      What are the trends in this business
•      How the business will evolve
Introduction
Historically food catering did not develop as a separate business. The restaurants were doing well but seats were limited. Some enterprising restaurateurs decided to take the food to the people for occasions:
•      Weddings in the villages
•      Office parties
•      Corporate seminars
Of course there were diners who missed the atmosphere and the ambience of the restaurant but in return the guests had:
•      Food hot and bubbling as it was cooked there and then
•      Food, served where you lived, without having to travel to the city
•      Chance to avoid paying the charges associated with restaurant dining
•      Chance to bring the elderly as they did not have to travel to the food
Before the 1970s, the Chinese, the Malays and the Indians had their parties in the open field of the village. Then the Indians moved to the temples for their weddings and the Chinese moved to the eating house, which offered protection against bad weather. The Malays carried on the tradition of having their feasts as close to the guests as possible. This has opened the opportunities for a “parties brought to you” food business not only the wedding but also the:
•      High tea
•      7 th month feast
•      Chinese reunion
•      Corporate seminar meals
•      Baby’s full month
•      Birthday party
What is so special?
In Unit 2 you will discover the details of the 5Is of this “parties brought to you” food business:
•      Interesting
•      Individual
•      Inclusive
•      Iconic
•      Inventive
and these factors gave this branch of the food industry its running legs.
Navigating Food Sensitivities
Like any other food business there are danger zones.
Food caterers handles these danger zones by having the kitchen divided into a number of areas, where food is prepared, cooked and packed according to the specifications of the religious, racial or sensitivity of the food order:
•      Hindu
•      Christian
•      Islamic
•      Jain
•      Vegetarian
Quality control is strictly enforced in the areas of:
•      Religious, racial and food sensitivity
•      Time the food is prepared, the food is delivered and the food is eaten
•      Hygienic conditions of delivery in the clean environment
•      Presentation of food in the most appropriate manner
The Competitive Edge
As you should note in the Unit 3 , the food is not the main item of the event. For example a corporate seminar attracts people for the topics under discussion. The food helps the host facilitate the flow of ideas as people feel relaxed and able to talk.
However this may not be true, wholly, of the Lunar New Year Reunion Dinner. So the food presented must represent.

Virtues
Food Example
Unity Harmony Peace
“Yu Sheng” or sliced fish
Boundless Wealth Abundance
Eight Treasures of food
Wealth from: Land Sea Air
Auspicious Ocean Treasures with Roasted Pork and Duck
Wealth
Lucky Koi (Fish), mango pudding with assorted fruit cocktail
Table 1.1
Then, at other times, the food represents the event.
The baby’s full month celebration must include:
•      Red-dyed eggs
•      Angku kueh
The wedding buffet must include:
•      Slices of the wedding cake
The Eurasian wake usually includes the Kueh Kochi.
At other times the items in the meal represent what the caterer thinks is typical of that event. The best example is the so-called “European food” buffet:
•      Spaghetti bolognaise
•      Pizza
•      Assorted cheese, salmon, cucumber sandwiches
•      Fruit punch
What is Not Included in the “Party Brought to You”
One glaring gap is the area of drinks.
All of the caterers only serve:
•      Tea, coffee or orange juice syrup
The current range of drinks can be deepened.
For example:
•      Broad range of tea both Chinese and black tea can be offered
•      Broader range of coffee can be offered to pair with the food
Then there is scope for enhancing the food experience by offering
•      Wine pairing
•      Beer pairing
This can be done in two ways
•      A suggestion by the food caterer and the supplier of the v