Structure of catering industry

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STRUCTURE OF CATERING INDUSTRY

The structure of catering industry includes both commercial and non commercial

catering establishments. Some of the more popular and common ones are as under.


• Five Star Hotels: These usually have several restaurants, grill rooms, ethnic (Indian, Chinese, Italian etc. among the most popular), European and coffee shops are included. Service in these hotels is usually attentive and entertainment is nearly always available. Prices in these establishments tend to be high


• Medium Class Hotels: Similar to the 5 star, though surroundings are less luxurious and prices are reflected in this.


• Free Standing Restaurants: Often quite high class, offering good Ala Carte menus- service is usually of high standard.


• Snacks bar: Popular with the working public offering everyday fare, at very reasonable prices.


• Fast Food Centers: The “eating out” of 80’s growing in popularity in India especially with the young; these restaurants offer fast, clean service at popular prices. Service is minimal and turnover is high.


• Night clubs: Usually situated only in the larger cities and offering high class entertainment with food.


• Industrial canteens: Operated as a facility to staff in large factories or similar.Food of a high standard but managements working to tight budgets. Food cost is usually subsidized consequently staff pay minimal prices


Institutional catering: Usually hospitals are serving high nutritional standard of food.•Profit oriented- commercial canteens, restaurants, café, etc. within the premises catering to all the people (students, staff, visitors,

etc.)

•Running on break even- industrial canteens, college canteens catering to staff requirements only.

•Subsidized- serving meals as a part of employee/ student welfare schemes.Mostly Institutional and industrial catering are non-profit oriented.

II.MENU CONSIDERATIONS•Cyclic menu for regular meals and limited choice in canteens.• Nutritional requirements are kept in mind while planning menu.•Reasonable prices consistent with service offered.•Menus are relatively simple, which can be prepared by limited kitchen staff in limited time.•Special menus are prepared for special occasion like on festivals, functions and parties.


• Outdoor catering: Is a growing industry within the industry. This means providing food and beverage services on some other place. These services require casual staff which is hired on daily basis.


• Disaster Catering: There are instances when a calamity happens, and people who are suffered need to be catered.

• In India these services are provided by disaster management committees of central government and local government.Some NGO’s also take part in the operations.

• Basically specific food is provided, which has long shelf life and provide essential nutrients.


Take away from this chapter

• Global hospitality• Indian hospitality• Classification of commercial, residential/non

residential• Welfare catering• Industrial and institutional catering• Transport catering• Structure of catering industry

Education

Structure of catering industry