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The world of Catering by Lorena Bailón - Coggle Diagram
The world of Catering by Lorena Bailón
Departments of a catering company
Operations
Maîtres
Operational director
Transports
Logistics
Rental material order
Beverage order
Organisation of waiters, kitchen and logistics
Organisation of transport, delivery and pick up
Briefing waiters
Kitchen
Executive chef
Kitchen staff
Ass. kitchen staff
Stewarding
Sales
Sales team
Service order form
Floorplan with furniture, etc.
Data digitalization
Kitchen order and menu reading with all departments
Necessary documentation
Sales manager
Other departments
HHRR
Marketing
Publicity
Decoration
Places or venues for events
Catalan farmhouses, private houses, private companies
Special locations: the beach, mountains or other idyllic spots
Venues, public or private in BCN and surroundings
Aspects to consider in the place of the event
Technical requirements - electricity
Office and kitchen areas and possible lease/rental fees
Capacity: floorplan
Material offloading logistics of all providers
Venues with own material or rental obligations through third parties
Ex. of venues
Gran Teatre del Liceu
FCB
Mnac
TNC
Auditori Barcelona
World Trade Centre
Menu/Event type
Buffets
Executive menus
Cocktails
Gala dinners
Coffee breaks
Themed menus
Operative of the day of the event
Kitchen and back office set up
Coordination with all external providers
Set u of main area with floor plan
Trucks offloading and distribution of all material
Control of all details: decoration, music, candles...
Explanation of set up order
Waiters' briefing and service protocol
Arrival of the whole team to the venue
Event flow (flow charts)
Break down and closure of the event