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Review Question Answers 1. Describe what is meant by a caterer’s operation. A term used to describe the task of implementing and executing the daily elements of a catering plan is called operations . It represents the transformation of the plan into mechanical components of the catering business. The catering operation involves all activities outlined in the plan that require front of the house and back of the house execution. 2. Explain the components found in the front-of-the-house operation. Front of the house activities are those customer-driven service tasks designed to please the guest primarily in the dining area. These guest service activities are extremely visible to the guest. Guest service is the major focus and receives full attention in the front of the house. It is where the customers’ expectations and the caterer’s performance meet. 3. Explain the components found in the back-of-the-house operation. Back of the house activities are those that the customer does not generally get to witness. These include the physical, mechanical and financial catering activities. The physical activities require the following hands-on logistical tasks: purchasing food handling deliveries storage of food preparation of food the transportation and movement of food using proper sanitation procedures. Mechanical activities revolve around the equipment, its efficientcy and effective use and maintenance. Financial activities involve back of the house management techniques that leed to accomplishing predetermined profit objectives by controlling food and labor costs. 4. Describe a caterer’s operational tasks. Operational tasks are a direct function of the type of catering event being implemented. Operational tasks depend on the customer and the food being prepared. The term operation is a catch-all term used to describe many inter-related activities. Operational activities include:
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This note was uploaded on 10/30/2009 for the course HTM 2514 at Virginia Tech.

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