An organization or a place that provides the facility of food and beverage to the customer is called catering industry, for example hotels, restaurant, bars, pubs, etc. “Catering industry are committed to achieving excellence through quality of food and service in a manner which meets client’s expectation and achieves the highest level of customer satisfaction and value for money.”
Types of Catering Establishment
There are number of ways to classify catering establishments in the world of catering industries. A number of catering establishments are categorized by its nature and the desire wants meet by them. Generally catering establishment can be divided into following two types.
- Primary or commercial catering
These are the establishment whose main aim is to earn profit by providing food and beverage to the guest as per their demand. Hence, they are also referred as commercial catering establishment. Such as hotels, restaurant, outdoor catering.
Every time we talk about catering establishment restaurant comes in everyone’s mind. A restaurant is a catering establishment that serves prepared food and beverages to the customer according to their order, to be consumed on the premises and also provide packing service now a days. Restaurant covers a variety of venues and a mixture of styles of cuisine. Restaurants are sometimes also known as larger complex, normally a hotel, where the dining services are provided for the convenience of the guest and for the hotel to maximize their revenue.
- Outdoor Catering
This type of catering includes the delivery of food and drink away from home base and traders. The venue is depends on peoples’ choice. Hotels, restaurants and catering contractors meet the demand of guest. The type of food and set up depends entirely on the price that agreed between guest and suppliers. Outdoor catering also known as catering for functions such as marriages, parties and resolutions.
- Secondary or Welfare Catering
These are the establishment that provide food and beverage as a part of another business. Their aim is to not to earn profit. Instead, the establishments are there to provide welfare services at affordable prices, such as industrial canteens, hospitals canteens, school or college canteens, railway catering, airline catering, ship or cruise catering etc. The quality and the quantity of the food should be equally good, though the type of menu offered in this type of catering might be different from one another.
The delivery facility of food and beverages to passengers in and after a journey on public transport like trains, airplane, and cruise and in buses is known as transport catering. These services are also operated by the general public, who are in the neighborhood of a transport catering unit. The major practices of modern day transport catering are airline-catering, railways catering, and cruise ship catering and surface catering in buses which operate on long distance routes.
- Airline Catering
Catering service to airline passengers on board the air bus, as well as at restaurants located at airport terminals is known as airline catering. Modern airports have a range of food and beverage outlets to supply and satisfy to the increasing number of air passengers. Catering to passengers en route makes contract to a flight catering unit from reputed hotel or to a catering dealer or to the catering unit operated by the airline itself as an independent unit like LSG Sky chef.
- Railway Catering
Catering service for railway passengers during the journey as well as during breaks at different railway stations is called railway catering. Travelling by train for long distances can be very exhausting; hence a continuous supply of a different types of food and drink choices helps to make the journey less exhausting. On the train meal services are also provided on long distance
- Ship Catering
Ship catering is providing food and beverage to ship crew and ship passengers. Kitchens and restaurants are on the ship’s The quality of service and amenities offered depends on the class of the ship and the price the passengers are willing to pay. There are cruises to suit every budget passengers. They range from room service and cocktail bars to specialty dining restaurants.
- Surface Catering
Food and Beverage service to passengers traveling by road ways such as public buses, private vehicles and cargo transports is called surface catering. These eating establishments are normally located around a bus station or on midway of highways. They may be either government run restaurants, or privately owned These days there has been a growing popularity of Punjabi style cafés called “Dhabas” and also “Thakali Kitchen” for Thakali food on the highways.
- Retail Store Catering
There are some retail stores who provide catering apart from their main activity of retailing their own wares, as an additional facility. This type of catering growing when large departmental stores desired to provide food and beverages to their customers as a part of their retailing service. It is difficult and time consuming for customers to have break during shopping, to have some refreshments at a different location. Thus there is need for some sort of a dining facility in the retail store. This style of catering is becoming more popular these days.
- Club Catering
Club catering are those service that provides food and beverages to a club clients or members. Examples of clubs catering are for people with similar interests like turf clubs, golf clubs, cricket clubs etc. The service and food in these clubs likely to be fairly good standard and are priced in budget. There are Night clubs are which located in large cities that have a rich metropolitan population. They provide entertainment with good food and expensive drinks.
- Welfare Catering
Food and beverages provision to people to fulfil a social responsibility, determined by a standard authority like government and social wellbeing community or organization, is known as welfare catering. It includes catering in hospitals, schools, colleges, the armed forces and prisons.
- Industrial Catering
The facility of food and beverages to ‘men at work,’ in industries and factories at highly budget rates is known as industrial catering. It is based on the assumption that better fed employees at concessional rates are happy and more productive. This catering service for a large number of worker that is undertaken by the management itself, or may be out source contract cater or professional caterers. Depending on the choice of the menu recommended by the management, catering contractors accept to feed the employee for a stable period of time at a fixed economic rate.
- Leisure Catering
This type of catering refers to that food and beverages service to people who are involved in ‘leisure and recreation’ actions. This contains sale of food and beverages through different food booths and kiosks at exhibitions, galleries, theme parks and theatres. The increase in the availability of leisure time and a large one-use income for leisure and recreation events has made it a very profitable form of catering.
Pioneer of Chef
In the modern kitchen, from institutional to fine-dining restaurant, kitchen runs under a strict hierarchy in which the chef are the hero. Chefs plays vital role in Kitchen. Chefs’ jobs are based on the specific needs in kitchen according to the nature of food.
Since, culinary history French Brigade system was effective on the smooth run of the kitchen. Thus French bridge is also known as pioneer of chef. Typical roles begin from top to the bottom that is Executive Chefor Chef de cuisine, followed by Sous Chef, again followed by Senior Chef. And under that followed by other chefs who especially responsible for one trait of the list of options like grilled foods, pastries, sauce, soup, and fish and meat.
In this pioneer, there are ten main section that must be staffed. But in small organization often combine one or more section together and allocate them to a single chef in order to take full advantage and increase the efficiency of a incomplete kitchen staff. On the other hand larger establishments, like star rated hotels and restaurant additional section is order in order to get specialized output from the individual knowledge related to dish within each larger section.
Chefs are the one who create flavorful dishes, great-looking meals, attires their dress properly that is chef coatsand run around their kitchens confirming that customers’ orders are fulfilled or
- Chef de Cuisineor the Executive Chief
In chefs’ hierarchy, the Chef de Cuisine is the main head of the kitchen who is in charge of all things related to the kitchen. He visualizes the dishes, introduces his character in the whole restaurant. He makes sure that the establishment’s plates are synchronized with quality standards of establishment, and he forecast proper distributing of menu items. Chef does not cooks, until and unless if there’s a need to do so. His job includes management of the kitchen staff, as well as planning assignments and workforce.
- Sous Chef
Sous Chef is those type of chef which is second in hierarchy after the Chef de Cuisine. Sous Chef are also said to be the silent hero for doing utmost of the preparation. His job is to help the chief in running the kitchen staff, monitor demands as well as plan menus for food and kitchen supplies. As being the direct assistant, he helps the Chef de Cuisine in all his other functions that is carried out in kitchen. In most of the kitchen, the Sous Chef serves as the expediter. The link between the service staffs and the kitchen staffs by making sure that the food is given out to the service staff in a coordinated and in time and in style. He is also assigned to add the finishing touches to the food before it leaves for the service station.
- Pastry Chef
The function of pastry chef is related to that of the Sous Chef, but responsible for smaller partition which is the pastry section, whereas Sous Chef functions in a larger arena that is the main kitchen. The Pastry Chef is likely to have imaginative and creative skills but primarily he must have a clearer knowledge of the taste and flavors of desserts. The bigger is the establishments the complex hierarchy for the pastry section, which contains the executive pastry chef, the corporate pastry chef and assistant pastry chefs. In small organization, the Pastry Chef is just one.
- Garde Manger
Garde Manger is accountable for the restaurant’s cold dishes, such as canapés, pates, salad, and hors d’oeuvres. In big organization, he is responsible for ice-sculpture and other showpieces that beautify a service table or buffet table. The Garde Manger is a type of chef,and part of the Chef de Partie and equal in hierarchy to the other line cooks in the small restaurant.
- Chef de Partie
Chefs de Partie is in charge of assured area of production and the ones who actually cook the food in the kitchen. In large kitchen there are a lot of sections for the ones who instantly take action when the waiter shouts out an order. They have their own specific hierarchy, starting with the first cook down to the last. They also have different titles according to their skill and they are:
Saucier : The saute chef.
Poissonnier : The fish chef.
Rotisseur : The roast chef. In charge of roasted and braised meats.
Grillardin : The grill chef.
Friturier : The fry chef.
Entremetier: The vegetable chef.
Baucher : In charge of processing meat, poultry and sometimes fish.
The Commis entry level chef in cooking business.He assists and learns definite functions in a specific station, knife and cutting, food preparation and plating skills. They also referred as an apprentice or a trainee, he works under the Chef dePartie, and learn everything there is to know in the kitchen.