Managing Catering
Equipment
CM266 Catering and Event Management
Chapter 11, pages 258 - 272
Chapter Objectives
1.Discussthe organization of catering
equipment and its role in the success of a
catering operation.
2.Identifythe equipment generally required for
a full-service catering business.
3.Discussspecial event equipment and prop
inventories.
Chapter Objectives
4. Explain the role of rental companies in
supplementing equipment needs.
1. MANAGING CATERING EQUIPMENT.
Catering equipment falls into two basic
categories: front-of-the-house service
equipment and back-of-the-house
production equipment.
Management of catering equipment is the
responsibility of the catering manager for
service needs and the executive chef for
production and kitchen needs.
2. FRONT OF THE HOUSE EQUIPMENT.
Brief overview of the categories of front-of-
the-house service equipment.
2. FRONT OF THE HOUSE EQUIPMENT.
The amount of space that needs to be
allocated per guest varies with the type of
function, the setting or area in which the
function is being held, and the overall size
of the function space.
The requirements for buffet service setup
depend on the type of function, the menu,
and the number of guests expected.
2. FRONT OF THE HOUSE EQUIPMENT.
Buffet setups can be incorporated into
almost any type of function plan.
Chairs can range in design and function.
The quality and overall design of the chairs
are selected based on usage and storage
requirements.
2. FRONT OF THE HOUSE EQUIPMENT.
Linens include tablecloths, napkins,
placemats, and lace overlays.
Table skirting is used primarily for buffet
tables and head tables for both formal and
informal functions.
For special functions and themed events,
chair covers are a popular way to
incorporate the chair into the overall design.
3. HEART OF THE HOUSE EQUIPMENT.
The equipment for the central kitchen for
any foodservice operation depends largely
on basic food production needs for menu
items.
3. HEART OF THE HOUSE EQUIPMENT.
The requirements of foodservice operations
are based on how and where food products
are:
Received
Stored
Refrigerated
Pre-prepared
Prepared
Served
Cleaned up
Disposed of
3. HEART OF THE HOUSE EQUIPMENT.
Added to these major considerations are
the requirements for food sanitation and
safety.
Discuss the basic kitchen setup
Explain the average production kitchen
equipment
3. HEART OF THE HOUSE EQUIPMENT.
Adequate refrigeration for both raw food
product and prepared foods is essential for
all foodservice operations.
Small catering companies and independent
catering halls may find refrigeration
capacity a reoccurring problem.
For these situations refrigerator trucks and
portable refrigeration units can be rented.
3. HEART OF THE HOUSE EQUIPMENT.
Dishwashing is a critical element of all food
service operations.
Hotels and restaurants have dishwashing
equipment in place to handle loads
appropriate to the size and needs of their
facilities.
Independent catering halls also have
dishwashing machines in place.
3. HEART OF THE HOUSE EQUIPMENT.
Small catering companies and caterers that
handle outside catering functions face an
additional challenge.
Dishwashing is a critical area for food
sanitation and safety.
All dishes must be scraped, sorted, and
stacked to minimize breakage on the return
trip to a foodservice facility.
3. HEART OF THE HOUSE EQUIPMENT.
Waste removal is another critical area of
food sanitation.
Hotels, restaurants, and catering halls are
equipped with combinations of compactors,
garbage disposals, and/or pulpers.
Off-site catering requires that all waste,
both organic and inorganic, be handled
efficiently.
3. HEART OF THE HOUSE EQUIPMENT.
Waste that is returning to central production
facilities must be in covered containers in
which it can be transported.
Waste removal for off- premise catering
should be determined and planned for prior
to the function.
3. HEART OF THE HOUSE EQUIPMENT.
Ice is a requirement for both beverage and
food service.
Ice machines are sized according to the
need of a foodservice operation for ice on
demand during a 24- hour period.
Ice machines include three major
components: production, storage, and
dispensing.
3. HEART OF THE HOUSE EQUIPMENT.
Small catering companies can arrange with
local ice companies to provide ice in large
quantities for functions instead of investing
in ice-making equipment.
4. RENTAL EQUIPMENT.
A catering operation, whether independent or
associated with a restaurant, hotel, or
convention center, is often requested to
produce themed events, large functions, off-
premise, and special events that require
equipment in addition to that on hand.
In order to assure the availability of
equipment, it is important to establish a
relationship with at least one rental company.
4. RENTAL EQUIPMENT.
Each rental contract should be reviewed
carefully for policies regarding:
Delivery and pickup
Set-up and tear-down charges
Order charges
Damage clauses
Cleaning requirements Pricing
Reservation procedures
Key Points
1. Managingcatering equipment requires
knowledge of both service and production
techniques and procedures.
2. Back-of-the-houseequipment requires
constant maintenance and inspection for both
operating needs and employee safety.
3. Both
front-of-the-house and back-of-the-
house equipment represents a sizable portion
of the overall investment in any foodservice
business.
Key Points
4. Managing supply and maintenance can be a
time-consuming operational detail, but it
should not be overlooked in a busy catering
operation.
5. Augmenting equipment inventories by using
rental companies can be an effective
management technique.
Key Points
6. By establishing relationships with local
rental companies and planning for rental
needs, catering businesses can respond to
customer requests for a wide variety of
functions.
