Chapter 36. Catering and Hospitality Services
Published Online: 9 JUN 2010
DOI: 10.1002/9781444320466.ch36
Copyright © 2010 Jane M. Wiggins
Book Title
Facilities Manager's Desk Reference
Additional Information
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
- Published Online: 9 JUN 2010
- Published Print: 2 JUL 2010
ISBN Information
Print ISBN: 9781405186612
Online ISBN: 9781444320466
- Summary
- Chapter
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