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THE WORLD OF CATERING By Lorena Bailón, COVID-19,…
THE WORLD OF CATERING
By Lorena Bailón
- Coffee breaks
- Cocktails:
Very important. The client expect to have a little snack before a dinner for example
- Buffets:
Important to have the different courses.
- Executive menus:
Like gala dinners but without some particular things
- Gala dinners
Themed menus:
Menus related to a specific topic
Steps Event
Trucks offloading and distribution of all material
Explanation of set up order (floorplan)
Arrival of the whole team to the venue
Coordination with external providers
Kitchen and back office set up
Set up of main area with floor plan
Control of all details
Waiter's briefing and service protocol
Event flow (flow charts)
Break down and closure of the event
Solidary Actions
Delivery of doughnuts to health and security services
Aid to the Bimbo's company
Donation of 30,000 rations of processed food + 65kg fresh and milk products --> Charity canteens and NGOs
Distribution of 10.000 u of Campofrio Healthcare products
Collaboration with MWCapital --> 40 tables are donated to St. Pau Hospital for patients with Covid
Management/ Directors
Kitchen
Kitchen Staff + Assistant Kitchen Staff + Stewarding
Executive Chef
The most important one! Is the person who makes the standard menus and proposals to the clients
Sales Department
Sales Team + Sales Manager
Service Order form:
A very good proposal (the gastronomy it's important)
Floorplan with furniture, etc:
Usually, the client ask to the catering what food they can put. You need to be creative
Data Digitalization
Kitchen order and menu reading with all departments
Necessary documentation
Other Departments
Marketing + Publicity
RRHH
The most important department! They take care about the documentation about the people who's gonna work in the event,
Decoration
They have their own decoration inside. - They have a decorator
Social Media
Operations
Operational Director
He takes care about the material order.
There are caterings that have their own material, but this one rent it
Beverage order
Organization of waiters, kitchen and logistics
Prepare the briefing to the waiters
In that way, they know what to do in the event
Important aspects
1. Capacity:
Is essential.
2. Technical requirements:
The kitchen needs a lot of power.
3. Office and kitchen areas and possible lease/ rental fees:
Usually, you have to pay to use the kitchen.
4. Material offloading logistics of all providers:
Be prepared and have the necessary material.
5. Venues with own material or rental obligations through 3rd parties
Special locations:
beach, mountains, or idyllic spots.
Catalan Farmhouses, private houses, private companies (Eg. Seat)
Public or private in Barcelona and surroundings
It’s important to have a wet weather plan. So, a plan B, always.
COVID-19
CATERING DEPARTMENTS
VENUES FOR EVENTS
EVENT TYPE