Overview of Catering and Accommodation Operations

Overview of Catering and Accommodation Operations
(Designed as a quick‑reference guide for students, trainees, and new managers)

1. Core Concepts

2. Organizational Structure

General Manager
 ├─ Director of Operations
 │   ├─ Food & Beverage Manager
 │   │   ├─ Banquet/Events Coordinator
 │   │   ├─ Restaurant Manager
 │   │   └─ Room‑Service Supervisor
 │   └─ Rooms Division Manager
 │       ├─ Front Office Supervisor
 │       ├─ Housekeeping Manager
 │       └─ Maintenance Lead
 └─ Support Functions (HR, Finance, Marketing, IT)

Key points

• Clear reporting lines reduce duplication and speed decision‑making.
• Cross‑functional teams (e.g., event planners + front‑desk) improve guest satisfaction.
• Standard Operating Procedures (SOPs) are documented for each department and shared via an intranet or digital handbook.

3. Service Delivery Models

4. Key Operational Areas

4.1. Catering Operations

1. Event Planning & Sales

   • Client brief → menu concept → proposal → contract.
   • Use a CRM to track leads, confirmations, and post‑event feedback.

2. Menu Development

   • Seasonal sourcing → cost analysis → nutritional & dietary compliance.
   • Standardize recipe cards (ingredients, portions, prep time).

3. Production & Service

   • Mise en place schedule (prep, cooking, plating).
   • Service styles: plated, buffet, family‑style, stations, passed hors d’oeuvres.

4. Logistics

   • Venue layout → equipment list → staffing plan → timing chart.
   • Transportation of food & equipment (refrigerated trucks, insulated carriers).

5. Quality & Safety

   • HACCP monitoring, temperature logs, allergen labeling.
   • Guest satisfaction surveys & post‑event debriefs.

4.2. Accommodation Operations

1. Reservation Management
   • Channel manager (OTA, direct, G