Please enable JavaScript.
Coggle requires JavaScript to display documents.
CATERING - Coggle Diagram
CATERING
- DEFINITION: Provides food and services in restaurants, brasseries, pizzerias, snack bars, fast food outlets, self-service restaurants, and vending machines.
- MAIN AIM: To make a profit.
- MARKETS: Open to a general market, competing with other catering outlets. Needs to carefully balance food production costs, product quality, and customer satisfaction.
- Varied number and type of customers with different needs.
-
- Freedom to choose menus and dishes.
- DEFINITION: Provides food and services to passengers before, during, and after they travel by train, ship, airplane, bus, or car on roads and motorways.
- MAIN AIM: To provide food for travelers, usually to make a profit.
- MARKETS: Specialized market, often contracted to outside suppliers, with small profit margins.
- Varied number and type of customers.
- Little or no customer loyalty.
- Limited number of set menus and dishes.
- Easily transportable food.
- DEFINITION: Provides food and services to people in public places such as schools, colleges, hospitals, the armed forces, prisons, and companies (industrial catering).
- MAIN AIM: To provide a non-profit-making social service.
- MARKETS: Limited market, usually contracted to outside suppliers, offering good catering at reduced prices.
- Constant number of similar customers with similar needs.
-
-
- 1.4 OFF-PREMISES OR OUTSOURCED CATERING
- DEFINITION: Provides food and services at a location different from the food production facility, e.g., for public or private events such as sports meetings, corporate events, or parties.
- MAIN AIM: To meet the needs of all market segments requiring off-site catering, usually to make a profit.
- MARKETS: Niche market, highly competitive.
-
- Large but limited choice of menus and dishes.
- Easily transportable food.