Chapter 36. Catering and Hospitality Services

  1. Jane M. Wiggins

Published Online: 9 JUN 2010

DOI: 10.1002/9781444320466.ch36

Facilities Manager's Desk Reference

Facilities Manager's Desk Reference

How to Cite

Wiggins, J. M. (2010) Catering and Hospitality Services, in Facilities Manager's Desk Reference, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444320466.ch36

Publication History

  1. Published Online: 9 JUN 2010
  2. Published Print: 2 JUL 2010

ISBN Information

Print ISBN: 9781405186612

Online ISBN: 9781444320466

SEARCH

Keywords:

  • catering and hospitality services;
  • in-house operation, client retaining direct control - over image and style of catering provided;
  • contracted-out catering services;
  • Hotel and Catering International Management Association (HCIMA) or Food Service Consultants Society International (FCSI);
  • contractors, earning revenue from supplier discounts;
  • ‘Cost-Plus’ contract - client paying all operating costs, as food, labour and sundries plus;
  • catering objectives and example catering specification;
  • financial key performance indicators in conduct reviews;
  • operational key performance indicators;
  • regulations, on food hygiene - food handlers, premises, storage of food and temperature control of food

Summary

This chapter contains sections titled:

  • Introduction

  • Contracted-out catering services

  • Contract types

  • Catering strategy

  • Catering objectives

  • Catering specification

  • Catering costs

  • Catering services review

  • Food hygiene

  • Legislation