The primary factor for caterings are

• Hygiene and sanitation

• Cleanliness and safe work environment

• Following safety regulations

• Well menu planning

What are the two main types of catering?

• On premises and off premises

• Residential and Non residential

• Commercial and non commercial

• Welfare and subsidies

_______ is serving food at a location away from the caterer's food production facility.

• Welfare catering

• Off premises catering

• Industrial catering

• Corporate catering

Off premises catering is the service of meals in

• Factory, Industry, Corporates, etc.

• School, Colleges, Universities, etc.

• Offices, Clubs, Canteens, etc.

• All of the above.

If careful consideration is given to certain small details and the people concerned take active participation

• It will increase productivity of the business or catering

• It will increase turnover and Improve profits.

• Generally enhance the reputation of the caterer.

• All of the above.

Advantages of off- premises catering

• Additional revenues and Business by contract

• Limited inventories and

  Controllable costs

• Direct payment

  Advance forecasting

• All of the above

Advance forecasting is more accurate for off-premise caterers

• Revenue forecasting somewhat easier.

• They can generate even more profit by providing other

  services.

• Because parties are

  generally booked weeks, months, or years in advance.

• None of the above.

What does it take to become a successful off-premise caterer?

• Sense of Humor.

• Willingness to Take Calculated Risks

• Ability to Plan, Organize, Execute, and Control.

• All of the above

The advantage of a central kitchen is ____________ up a kitchen on each service site.

• The lower risk.

• The reduced investment.

• The increase in quality

• The receiving of commodities.

The role of a central kitchen is

• To increase the possibilities and feasibility of the staff and commodities to used.

• To increase the productivity of the kitchen and reduce the work load of the staff

• To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.

• To lower the risk of business and to improvise the factors associate with the caterings.