The Art of Catering: From Food Preparation to Creating Memorable Events

Introduction
Catering services provided vary depending on the event and can include: cooking and delivering food to an outside location; cooking, delivering and serving food; and full-service (preparing food, providing service staff, decoration of event location, prep and clean-up). In some cases of full-service catering, the caterer is called an event managing company. When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet.

The food may be prepared on site, made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives. The event caterer staffs are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d'oeuvres is often called a catered event.

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Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting. The trend is towards satisfying all the clients’ senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable.

Beautifully prepared food alone can appeal to the senses of taste, smell, and sight - perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event.

STATEMENT OF THE PROBLEM

The main problem of this study is to find out what is the most effective way of getting a good quality of food in a catering services.

1. What is the satisfaction of the guest in getting a good quality of food.

2. Are they satisfied for the price that they pay for the food.

3. Why customer choose catering services.

This study is design to know the reasons of catering services in handling a good quality of food.

OBJECTIVES
* To find out how to increase the number of customer using these two types of reservation system. * To find out what is more effective way for catering reservation. Whether manual or computer reservation system

Hypothesis
Based on our research or study if catering services provide a good quality of food to the customer many people would choose the catering service on that catering business. To make sure that the food is delicious and well cooked and also the materials needed is available and well sanitize and the importance of the proper hygiene of the waiters and waitresses in giving food to the customer.

CONCEPTUAL FRAMEWORK

The research study mainly focuses on the reservation system on Villa Salud, Andatoria, Duo Stake house and wine bar for education, since the manager is not always and, the assistant manager and the operation manager is being. Responsible to manage all transactions happened on reservation system in the establishment. Aside from the manager and assistant operation manager, there are two personnel which are involved in this establishment. When the customers inquire for reservation, anyone of the personnel who is not busy will be the one to accept the customer’s inquiries for reservation process because they are having this multi-tasking role. The personnel will give the brochures for the services offered, the menu list for the customer’s order and the packages.. Then the personnel will also give the price list to the customers for them to refer. In reservation process, if the customer wishes to reserve, the personnel who is doing reservation process will be the one to give the reservation form paper.

SCOPE AND LIMITATION
This study aim to develop a catering service for the good quality of food in respective catering services.

> Only authorized personnel will be allowed to serve food.

1. The Manager
2. The Waiter/The Waitresses

TERMINOLOGIES

Catering - To provide a supply of food; to supply what is required for desire. Reservation - Act of reserving something.
Lucrative - Producing wealth.
Profitable - Yielding advantageous returns or result.
Purported - Repeated alleged.
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