Introduction to the Food and Beverage Service Industry

Introduction to the Food and Beverage Service Industry

Content:-

· History of hotel industry in India.

· Introduction and types of catering establishments- sectors,

Introduction to Catering Industry

Ancient Period

In the initial development of the catering industry, the concept started with the travellers, but the frequency of travelling was less due to non existence of the fast medium of transportation.

Mughal Period

The concept of Inn, Dharamsala and Sarai  type of establishment was introduced in this period, where the travellers were provided food and shelters. The number of establishment was very less due to less of travelling for the business purpose. The travelling was restricted for the specific purpose of either trading or for shifting. In this period the service was of free of cost. Stables and sheds for the horses were provided, during the rules of the king.

                                                                    A new system of barter was initiated in this era, which motivated the people to travel and exchange goods for the services provided.

 British Era

After the period of the Mughal, the British brought the concept of Hotels and restaurants culture and introduced their cuisine, wine and spirits to the Indian society.

              They had also introduced the art of eating food with cutleries. With the invention of the steam engines, a new mode of transportation came into existence, which made travelling much easier and faster, which prompted people on a mass scale to move to different parts of India.

                                                                        India was influenced by the different culture of the world due to exchange of the knowledge and trades. Which also brought with them their cuisine and beverages.

After Independence

After the independence of India, the catering industry grew rapidly, as new reputed hotels  chains like Taj, Oberoi, similar to the standard as  in Europe were established. This is what we call it the beginning of the new era of hospitality.

                                                                                                                     The Government of India under Ministry of Tourism initiated the  India Tourism Development corporation (1962) was set up, with the objective of developing tourism sector, promoting India as a tourist destination. The Ministry of Tourism introduced the plans for the development of the infrastructure as well as the skills professionals.

                                                                                                                                            India is now ranked as one of the best known destination for the leisure and business. Many International Hotels/restaurant chains are opening their business in India like Hilton, Carlson, etc.

Introduction

The Hotel and Food Service industry in now widely known as Hospitality industry. The industry is usually defined by its output of products which satisfied demand for food, drinks and accommodation.

                                                             Hospitality refers to the relationship between a guest and a host, wherein the host receives the guest with goodwill, including the reception and entertainment of guests, visitors, or strangers.

Taj Hotels Resorts and Palaces

Mr.Jamsetji Nusserwanji Tata, founder of the Tata Group, opened the Taj Mahal Palace, a hotel in Mumbai (formerly called Bombay) overlooking the Arabian Sea, on

 16 December 1903. It was the first Taj property and the first Taj hotel. There are several anecdotal stories about why Tata opened the Taj hotel. According to a story he decided to open the hotel after an incident involving racial discrimination at the Watson's Hotel in Mumbai, where he was refused entry as the hotel permitted only Europeans.Hotels which accepted only European guests were very common across British India then. According to another story he opened the hotel when one of his friends expressed his disgust about the hotels which were present in Bombay then. But a more plausible reason was advanced by Lovat Fraser, a close friend of the Tata and one of the early directors of the IHCL group, that the idea had long been in his mind and that he had made a study on the subject. He did not have any desire to own a hotel but he wanted to attract people to India and to improve Bombay. It is said that Jamsetji Tata had travelled to places like London, Paris, Berlin and Düsseldorf to arrange for materials and pieces of art, furniture and interior artefacts for his hotel.The Taj group has since then developed and flourished, under the Tata Group.

             Indian Hotels Company Limited (IHCL),known as Taj Hotels Resorts and Palaces, is a chain of hotels and resorts headquartered at Oxford House in Mumbai which was incorporated by the founder of the Tata Group, Jamsetji Tata, in the year 1903.The company is a flagship of the Tata group, one of India's largest business conglomerates.

                             The Taj Mahal Palace in Mumbai is the first hotel of Taj, opened in the year 1903.In 1974, the group opened India's first international five star deluxe beach resort, the Fort Aguada Beach Resort in Goa. In 1970s, the Taj Group also began its business in metropolitan hotels, opening the five-star deluxe hotel, Taj Coromandel in Chennai, in 1974, acquiring an equity interest and operating contract for the Taj President (now Vivanta by Taj - President), a business hotel in Mumbai, in 1977, and also opening the Taj Mahal Hotel in Delhi in 1978.

                                                                                                            In 1980, the Taj group opened its first hotel outside India, the Taj Sheba Hotel in Sana'a, in Yemen and in the late 1980s, acquired interests in the St. James' Court Hotel (now comprising Taj 51 Buckingham Gate Suites and Residences and St. James' Court, A Taj Hotel) in London.

Oberoi Hotels and Resorts

M. S.Oberoi was born in a Punjabi Sikh family in Bhaun, a minor village of Jhelum District (now Chakwal District), Punjab, British India. When he was six months old, his father, a contractor in Peshawar, died, leaving his mother with few resources. After attending schools in his village and nearby Rawalpindi, he passed the Intermediate College Examination in Lahore, but was unable to continue attending classes because of lack of finances. Instead, he learned typing and shorthand.

 In 1922, M.S.Oberai came to Shimla to escape from the epidemic of Plague and got a job as front desk clerk, at The Cecil Hotel at a salary of Rs 50 per month. He was a quick learner and took many additional responsibilities. The manager of Cecil, Mr. Ernest Clarke and his wife Gertrude took a great liking to the honesty of a hardworking young Mohan Singh Oberoi.

                                                                         Mr. Clarke and his wife decided to hand over the responsibility of managing Hotel Carlton now renamed as Clarkes to this impressive young man. During their six months absence, Mr. Mohan Singh Oberoi doubled up the occupancy to eighty percent which gave them enough reason to offer the hotel - on a decided amount to Mr. Mohan Singh Oberoi as they wanted to return to England.

                                After continuous hard work for five years, on 14 August 1934, Mohan Singh Oberoi became the sole and absolute owner of Hotel Carlton, Shimla. He subsequently named it after Mr. Ernest Clarke. M.S.Oberoi could not have hoped for a better thirty fourth birthday present.

                                                                            The foundations of the Oberoi Group dates back to 1934 when Rai Bahadur ManMohan Singh Oberoi, the founder Chairman of the group bought from an Englishman; two properties - The Clarke's in Delhi and The Clarke's in Shimla. In the following years Mr. Oberoi, assisted by his two sons, Tilak Raj Singh Oberoi and Prithvi Raj Singh Oberoi continued the expansion of their group with properties both in India and abroad.

                                                                                                             With the independence of India, M. S. Oberoi built additional hotels, while expanding his base holdings. In 1948, he established East India Hotels, now known as EIH Ltd., whose first acquisition was the Oberoi Grand Hotel in Calcutta.In April 1955 he was elected President of the Federation of Hotel and Restaurant Associations of India, and in 1960 was named President of Honour of the Federation for life.

He also participated in legislative politics by winning elections to the Rajya Sabha for two terms, from April 1962 to March 1968 and from April 1972 to April 1978. He was elected to the fourth Lok Sabha in April 1968, and remained a Member of that House till December 1970. In 1965, in partnership with international hotel chains, he opened the Oberoi Intercontinental in Delhi, India's first modern five-star, world-class hotel. Today, P.R.S.Oberoi is the Chairman of The Oberoi Group and his son, Vikram Oberoi and his nephew, Arjun Oberoi serve in the capacities of Joint Managing Directors at EIH Ltd and EIH Associated Hotels, the two major holding companies of The Oberoi Group. The group also manages hotels under the Trident brand, and operates properties in India and Saudi Arabia.

ITC Hotels and Resorts

ITC Limited entered the hotel business on 18 October 1975 with the opening of a hotel in Chennai, which was renamed Hotel Chola.In 2006, ITC hotels owned and operated 100 hotels in 75 locations.ITC Hotels have a reputation of playing host to visiting royalty and world leaders time and again.

                                                                                        ITC Hotels is India's second largest hotel chain with over 100 hotels.Based in the Hotels Division Headquarters at the ITC Green Centre in Gurgaon, New Delhi, ITC Hotels is also the exclusive franchisee of The Luxury Collection brand of Starwood Hotels and Resorts in India. It is part of the ITC Limited (formerly India Tobacco Company) group of companies.ITC Hotels is regularly voted amongst the best employers in Asia in the hospitality sector.

Hilton Hotels and Resorts

Mr.Conrad Hilton founded the hotel chain in 1919, when he bought his first property, the Mobley Hotel, in Cisco, Texas. The first hotel to bear the Hilton name was the Dallas Hilton, a high-rise that opened in Dallas, Texas in 1925.

Hilton Hotels & Resorts is Hilton's flagship brand and one of the largest hotel brands in the world.The brand is targeted at both business and leisure travelers with locations in major city centers, near airports, convention centers, and popular vacation destinations around the world.

Hilton Hotels & Resorts participates in Hilton Honors, Hilton's guest loyalty program. Members who book directly through Hilton-owned channels receive exclusive discounts and amenities such as free Wi-Fi, digital check-in, keyless entry, and the ability to select the room they'd like using the Hilton Honors app.

In 1927, Hilton opens its first hotel (the Waco Hilton) with cold running water and air-conditioning in the public rooms.

In 1947, The Roosevelt Hilton in New York City becomes the first hotel in the world to install televisions in guest rooms.

In 1948, Hilton becomes the first hotel company to introduce a multi-hotel reservations system, which is the beginning of the modern day reservation system.

In 1950, Hilton creates its first special amenity for female travelers – a sewing kit and booklet with helpful names and telephone numbers.

In 1957, Hilton offers its first brand-wide direct-dial telephone service.

In 1959, Hilton opens its first airport hotel (San Francisco Airport Hilton) and pioneers the airport hotel concept. Business travelers everywhere rejoice.

In 1973, Hilton develops the first centralized reservation service using computer technology, a breakthrough in customer service.

In 1987, Hilton introduces its guest loyalty program, Hilton Honors.

In 2008, Hilton Vancouver Washington makes history as the first hotel to be both Leadership in Energy and Environmental Design (LEED) and Green Seal certified.

2010, Less than five months after its October 21, 2010 opening at Hilton Short Hills, eforea spa operates in China, Thailand and the United States.

In 2011, Hilton Hotels and Hilton Resorts Launches Hilton Huanying. Inspired by the Chinese word for "welcome" (Hilton Huanying), the program is tailored for Chinese travelers abroad.

In 2013, Hilton launches new dining concept, Herb N’ Kitchen worldwide.

In 2014, First hotel brand to live stream a concert on YouTube (Hilton Times Square).

In 2016, Hilton expands its footprint to 100 countries and territories around the world with the opening of Hilton N'Djamena in Chad.

Carlson Hotels and Resorts

Carlson was founded in 1938 as the Gold Bond Stamp Company by Mr. Curt Carlson, who used a $55 loan to start his venture. Founded during the Great Depression, he used "Gold Bond Stamps", a consumer loyalty program based on trading stamps, to provide consumer incentive for grocery stores. Gold Bond stamps were used as customer incentives in many supermarkets and gas stations (and other businesses) and they could be redeemed for a large array of merchandise, from a set of steak knives up to a mink coat. During the 1950s, Carlson was the largest supplier of mink coats in the United States. Sales were brisk until the late 1960s when trading stamps began to lose popularity. The company was renamed Carlson Companies, Inc. in 1973 as they diversified into the hospitality, corporate incentive and travel industries.

In 1962, Carlson purchased their first Radisson Hotel in Minneapolis. CCI (as it was known internally) then went on to purchase T.G.I. Friday's in 1975 and Country Kitchen International in 1977. In 1987, Carlson founded Country Inns & Suites By Carlson. In 2000, Carlson acquired the Park Plaza and Park Inn brands.

 The original Radisson acquisition was a vintage Minneapolis hotel, named for French explorer Pierre Radisson. Mr. Carlson and nine local businessmen friends bought it jointly, each holding ten percent.

The other owners later dropped out one by one, Curt Carlson buying up each person's share until he owned the entire hotel. It was demolished in 1982, considered as being too old and deteriorated to renovate profitably. However, Carlson had built an associated hotel a few years earlier, the Radisson South in south suburban Bloomington, which was thriving. That, and the success of a Radisson Inn built near the company headquarters, motivated Carlson to construct a new Radisson on the downtown site of the demolished hotel. Thereafter, the chain grew rapidly by franchising the name and taking management contracts for new hotels throughout the USA.

By the early 1980s, Curt Carlson had acquired over 50 diverse businesses, most of them small and some not running profitably. Under the administration of president Edwin C. "Skip" Gage, husband of Curt's younger daughter, the majority of those small enterprises were sold. The company then purchased the MacDonald Plaid Stamp business (a public company listed on the New York Stock Exchange) and merged it with the Gold Bond Stamp business to become the largest trading stamp company in the world.

In 1994, Carlson Travel Group and Paris-based Wagonlit Travel signed an alliance to form Carlson Wagonlit Travel (CWT)— one of the world's largest business travel management companies.

In a return to their roots, the Carlson Companies started an electronic consumer incentive program named GoldPoints.com in 1997. The program later was modified and became goldpoints plus, the incentive program of Carlson Hotels. (Effective March 31, 2011, Club Carlson replaced the goldpoints plus hotel loyalty program.)

In 1998, Curtis L. Carlson named his daughter Marilyn Carlson Nelson as his successor; a year later he died.[1] Hubert Joly became Carlson's president and chief executive officer in 2008 and served in this capacity until August 2012, when he was succeeded by Trudy Rautio. Rautio most previously served as the company's CFO. In May 2013, Diana Nelson assumed the chairmanship of the board of directors, succeeding her mother, Marilyn Carlson Nelson, who also continues to serve on board.

In 2016, HNA Tourism Group acquisition of Carlson Hotels

 McDonalds

The McDonald family moved from Manchester, New Hampshire to Hollywood in the late 1930s, where brothers Richard and Maurice McDonald began working as set movers and handymen at Motion-Picture studios.In 1937, their father Patrick McDonald opened "The Airdrome", a food stand, on Huntington Drive (Route 66) near the Monrovia Airport in Monrovia, California with hot dogs being one of the first item sold. Hamburgers were later added to the menu at a cost of ten cents with all-you-can-drink orange juice at five cents. In 1940, Maurice and Richard ("Mac" and "Dick") moved the entire building 40 miles (64 km) east, to West 19th and 1398 North E Streets in San Bernardino, California. The restaurant was renamed "McDonald's Bar-B-Que" and had twenty-five menu items, mostly barbecue.In October 1948, after the McDonald brothers realized that most of their profits came from selling hamburgers, they closed down their successful carhop drive-in to establish a streamlined system with a simple menu which consisted of only hamburgers, cheeseburgers, potato chips, coffee, soft drinks, and apple pie.After the first year, potato chips and pie were swapped out for french fries and milkshakes. The carhops were eliminated, making the new restaurant a self-service operation. Richard and Maurice took great care in setting up their kitchen like an assembly line to ensure maximum efficiency. The restaurant's name was changed again, this time to simply "McDonald's," and reopened on December 12, 1948.

In 1952, the brothers decided they needed an entirely new building in order to achieve two goals: further efficiency improvements, and a more eye-catching appearance. They collected recommendations for an architect and interviewed at least four, finally choosing Stanley Clark Meston, an architect practicing in nearby Fontana.The brothers and Meston worked together closely in the design of their new building. They achieved the extra efficiencies they needed by, among other things, drawing the actual measurements of every piece of equipment in chalk on a tennis court behind the McDonald house (with Meston's assistant Charles Fish).

 The new restaurant's design achieved a high level of noticeability thanks to gleaming surfaces of red and white ceramic tile, stainless steel, brightly colored sheet metal, and glass; pulsing red, white, yellow, and green neon; and last but not least, two 25-foot yellow sheet-metal arches trimmed in neon, called "golden arches" even at the design stage. A third, smaller arch sign at the roadside hosted a pudgy character in a chef's hat, known as Speedee, striding across the top, trimmed in animated neon. Further marketing techniques were implemented to change McDonald's from formerly a sit down restaurant to a fast food chain, they used such things as turning off the heating to prevent people wanting to stay so long, fixed and angled seating so the customer would sit over their food promoting them to eat faster, spreading the seats further apart so being less of a socialble place to dine in, and giving their customers branded cone shaped cups forcing them to hold their drink whilst eating which would speed up the eating process. Many other companies followed McDonald's strategies to turn their own restaurants into fast food establishments including Burger King, White Castle and Subway.

In late 1953, with only a rendering of Meston's design in hand, the brothers began seeking franchisees.Their first franchisee was Neil Fox, a distributor for General Petroleum Corporation. Fox's stand, the first with Meston's golden arches design, opened in May 1953 at 4050 North Central Avenue at Indian School Road in Phoenix, Arizona. Their second franchisee was the team of Fox's brother-in-law Roger Williams and Burdette "Bud" Landon, both of whom also worked for General Petroleum. Williams and Landon opened their stand on 18 August 1953 at 10207 Lakewood Boulevard in Downey, California. Today the Downey stand has the distinction of being the oldest surviving McDonald's restaurant.The Downey stand was never required to comply with the McDonald's Corporation's remodeling and updating requests over the years because it was franchised not by the McDonald's Corporation, but by the McDonald brothers themselves to Williams and Landon.

In 1954, Ray Kroc, a seller of Prince Castle brand Multimixer milkshake machines, learned that the McDonald brothers were using eight of his machines in their San Bernardino restaurant. His curiosity was piqued, and he went to take a look at the restaurant. He was joined by good friend Charles Lewis who had suggested to Kroc several improvements to the McDonald's burger recipe.

Believing the McDonald's' formula was a ticket to success, Kroc suggested they franchise their restaurants throughout the country. The brothers were skeptical, however, that the self-service approach could succeed in colder, rainier climates; furthermore, their thriving business in San Bernardino, and franchises already operating or planned, made them reluctant to risk a national venture.Kroc offered to take the major responsibility for setting up the new franchises elsewhere. He returned to his home outside of Chicago with rights to set up McDonald's restaurants throughout the country, except in a handful of territories in California and Arizona already licensed by the McDonald brothers. The brothers were to receive one-half of one percent of gross sales.Kroc's first McDonald's restaurant opened on April 15, 1955, at 400 North Lee Street in Des Plaines, Illinois, near Chicago. The Des Plaines interior and exterior was painted by master painter Eugene Wright, who owned Wright's Decorating Service. Eugene was asked to come up with a color scheme and he chose yellow and white, with dark brown and red being secondary trim colors. Those colors would go on to become the colors of all McDonald's franchises. (Recognizing its historic and nostalgic value, in 1990 the McDonald's Corporation acquired the stand and rehabilitated it to a modern but nearly original condition, and then built an adjacent museum and gift shop to commemorate the site.)

Once the Des Plaines restaurant had become operational, Kroc sought franchisees for his McDonald's chain. The first snag came quickly. In 1956 he discovered that the McDonald brothers had licensed the franchise rights for Cook County, Illinois to the Frejlach Ice Cream Company. Kroc was incensed that the McDonalds had not informed him of this arrangement.

 He purchased the rights back for $25,000, five times what the Frejlacks had originally paid, and pressed forward. McDonald's grew slowly for its first three years. By 1958, there were 34 restaurants. In 1959, however, Kroc opened 68 new restaurants, bringing the total to 102 locations.

KFC

KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky during the Great Depression. Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952.KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. Branding himself "Colonel Sanders", the founder became a prominent figure of American cultural history, and his image remains widely used in KFC advertising. The company's rapid expansion made it too large for Sanders to manage, so in 1964 he sold the company to a group of investors led by John Y. Brown, Jr. and Jack C. Massey.

KFC was one of the first fast-food chains to expand internationally, opening outlets in England, Mexico and Jamaica by the mid-1960s. Throughout the 1970s and 80s, KFC experienced mixed success domestically, as it went through a series of changes in corporate ownership with little or no experience in the restaurant business. In the early 1970s, KFC was sold to the spirits distributor Heublein, which was taken over by the R.J. Reynolds food and tobacco conglomerate, which later sold the chain to PepsiCo. The chain continued to expand overseas, and in 1987 KFC became the first Western restaurant chain to open in China. In 1997, PepsiCo spun off its restaurants division as Tricon Global Restaurants, which changed its name to Yum! Brands in 2002. Yum has proved a more focused owner than Pepsi, and although KFC's number of outlets have declined in the US, the company has continued to grow in Asia, South America and Africa. The chain has expanded to 18,875 outlets across 118 countries and territories, with 4,563 outlets in China alone, KFC's largest market.

 TYPES OF CATERING ESTABLISHMENTS

Catering comes from the word cater which means to provide food. The types of establishments can be divided on the bases of whether it is done with the goal of earning profit or making money from the venture. On this basis it may be divided into 2 categories – Commercial and Non Commercial Catering establishments.

RELIGIOUS CATERING 1. Done for a large number of people 2. It is done without charging the person any        money 3. It is done for a religious purpose 4. It serves very simple food 5. There is no service as such to speak 6. Service of food is done by volunteer 7. Wastage is not permitted Examples – are temples and Gurudwaras and churches	JAILS AND ASYLUMS 1. Done for a large no people. 2. It is free for all the prisoners. 3. It serves very simple food.   4. It is given to all the prisoners. 5. Service of food is done by jail employees. 6.No rules regarding wastage.
CRISIS CATERING 1. Done by Government/ NGO(non govt.   organisation) in times of national crisis of       calamity/earthquake/fire/gas leakage etc. 2. It also serves very simple food. 3. It serves to people in distress or to the crisis     victims. 4. Service of food is done by volunteer. 5. People eat in paper plates/leaf plates.	Hospital Catering  1 .Done by the hospital authorities 2. Food for the patients 3. Served in the rooms/ wards etc 4. Not for profit 5. Menu as per the doctors instructions 6. Simple food – based on the patients food / dietary         needs

Name	Location	Timings	Food	Beverage	Service	Special features
Coffee shop	Hotel/self standing People in hurry.	24 hours operation	Fast food. Multi-cuisine. Quick to cook. Quick to eat			Coffee/tea/soft drinks/milk shakes.		American service Pre-plated.
Specialty restaurant/continental Restaurant.	Hotel/self standing. Rich/have lots of time Special meal experience.	11a.m to 3p.m & 7p.m to 11-12p.m	Food is of one type only Served at slow pace. Dim or low lights. Soft music Children not allowed.	Coffee/tea/soft drinks/juice Alcohol &wine is allowed.	Personalized service Each meal takes at least 01hr.to 1-30min.	APC=1000 Price is high Cater to few Selected people
Multi cuisine restaurant.	Hotel/self standing Mid segment Family Kids & parents	11a.m to 11p.m	Mixed variety Snacks/main meal/vibrant colours live bands	Tea/ coffee/lassi No alcohol	Quick service Put food on table in dishes Get help themselves	Reasonable rates APC=250-300p.p
Fast food establishments	Self standing Mc Donald’s Young people/students.	11a.m to 11p.m or 10a.m to 11p.m	American/ Indian fast food Burgers/ pizzas	Tea/ coffee/lassi No alcohol	Quick counter service	Reasonable rates APC 75-125
Discotheque	Young people Students Couples	11-12am ( rush is usually from 7pm-12am )	Snacks Fast Food Loud music Dance floor DJ Smoke machine	Alcohol Beer Fast food	Service is done at the table or at times may be at the Counter	Weekend business Friday and Saturday nights Charged an entry fee Food and alcohol charged additionally

Name	Location	Timings	Food	Beverage	Service	Special features
Industrial Catering	Done in a factory Manufacturing hotel Hotel Canteen	Open for b/f- lunch / and dinner Fixed meal times	Simple well balanced meal Lots of starch and carbohydrates Meals for the workers	No beverages are served Sometimes tea/ coffee may be served	Service is at the counter Staff members help themselves	The workers are not usually charged for the meal – it maybe subsidized by the company
Institutional Catering	Institute Hostel school Mess for students	Open for b/f- lunch / and dinner Fixed meal times	Snacks Simple food Well balanced Nutritious Well presented Appealing to children	All beverages without alcohol	Service at the counter and the persons have to go to the counter and pick up their food	Cheap Highly subsidized Only cost price is charged
Bar	Hotel or either self standing Young persons Business men Professionals	11-11 (open every day except DRY days – 2601/1508/ 0210 (Central  Govt	Snacks Fast food Tandoori Food that blends with drinks	Beer/ alcohol and other beverages	Service is either at the counter or at the tables	Seating will be at tables as well as at Counters
Snack Bars ( KIOSKS)	Tin- shed/ Dhaba/ road side looking for a cheapmeal There is very little space	11-11	Snacks Bread pakoras Patties Soft drinks Tea/ coffee	No alcohol is served	No space to sit Very few chairs No crockery/ cutlery	Very margin of profit Cheap Snacks Quick food

Name	Location	Timings	Food	Beverage	Service	Special features
Banquet Catering This is the catering that is done for an occasion It may be done by a Hotel or by a caterer	Can be in a hotel/ tent/ open air/ hall Home catering may also be done Also known as out door catering	Timing depends upon the guest – whatever time the function to be held is scheduled. The person who is responsible for paying the bill is HOST He invites people for the occasion – these people are called guest	Food depends upon host Depends upon budget Depends upon occasion Food is well decorated	Beer and other alcoholic beverages maybe served Soft drinks Coffee Soup	Food is all arranged on a large counter ( BUFFET ) It is very well decorated The guest either help themselves or are assisted by the waiters behind the buffet counter	Host pays the bill and the billing is on a pe r head basis.