Operations: Execution of Tasks

1. Operations: Execution of Tasks Chapter 8

2. Operations • Implementing and executing the daily elements of a catering plan • The mechanical components of the business • Front-of-the-house • Back-of-the-house

3. Operational Tasks • Recipes research and development • Menu development • Scheduling production • Defining customer service issues • Preparation • Transportation • Cleanup

4. Recipes • Formulas used in food preparation • Standardized recipes = more specific plans • Standard Operating Procedure – how a caterer expects to use exact ingredients to prepare food. • Ensure product consistency and cost-control • Signature recipes = specific to a caterer • Base recipes = later adjusted

5. Recipe Development and Creation • Recipe development • Excites consumers to become repeat customers • A direct result of a caterer’s love of food • Recipe creation • Starts with a few items that are worked until caterer and consumer are happy • Should be field-tested at least 6 times before bringing to the market

6. Convenience Foods • Scratch foods = menu items prepared by staff using standardizes recipes • Convenience foods = delivered to the caterer in ready-to-eat or ready-to-cook form • Speed scratch cooking has little preparation, excellent quality and lower labor costs

7. Branded Menu Items • Principal pays to have name placed on menu. • Principal may also do promotional work.

8. Advantages of a Catering Menu • Menu is planned in advance • Created on guaranteed customer counts • Management function becomes predictable

9. Functions of Menus • Act as communication tools • Determine the flow of food • Manage production scheduling

10. Food Preparation • The caterer may have multiple functions scheduled at the same time. • A production schedule and the event menu must be coordinated. • Producing a consistent, quality product is a strategic advantage for a caterer. • Innovation and creativity become important factors in food preparation.