Types Of Catering Establishments

Akopọ

Every plate of food sold or served in Nigeria comes from somewhere, and that somewhere has a name and a business model. The suya seller at a Kano junction, the fine dining room of a Lagos hotel, the cook ladling beans in a village primary school and the caterer feeding six hundred guests at an owambe are all in the catering trade, yet each runs on completely different rules about who pays, where the food is cooked and why the kitchen exists at all.

This lesson sorts the whole industry into a simple map. You will learn the two great families, commercial and welfare, then walk through the hotel, the restaurant, outdoor catering, school catering and mobile catering in turn, with Nigerian examples for each. By the end you will be able to name any establishment you meet, place it correctly, and weigh its advantages against its limitations, which is exactly what the examiner asks you to do.

Awọn Afojusun

  1. Identify the main types of catering establishments
  2. Distinguish between commercial and welfare catering establishments
  3. Describe the services of a hotel, restaurant, school and mobile caterer
  4. Explain how outdoor (off-premises) catering is organised
  5. Compare the advantages and limitations of each type of establishment

Akọ̀wé Ẹ̀kọ́

Suppose you finish school and decide to make a living from food. Do you rent a shop and open a restaurant, buy a truck and sell along the road, bid for the contract to feed a boarding school, or register a company and cater for weddings? Each of those is a different type of catering establishment, with a different customer, a different kitchen and a different way of making money or, in the welfare sector, of not making money at all. Knowing the types is the first thing an examiner tests, and it is also the first decision any real caterer must make.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Types Of Catering Establishments. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  1. Which of the following is a welfare catering establishment? A. A hotel restaurant B. A school feeding kitchen C. A wedding caterer D. A roadside food truck Answer: B
  2. The main aim of a commercial catering establishment is to: A. Feed a defined group as a service B. Make a profit C. Provide free meals D. Support local farmers Answer: B
  3. A caterer who cooks at a base kitchen and transports the food to a wedding venue is engaged in: A. Cafeteria service B. Fine dining C. Outdoor (off-premises) catering D. Room service Answer: C
  4. Which establishment provides accommodation together with several food outlets such as a restaurant, room service and a banqueting hall? A. A bukka B. A hotel C. A food truck D. A cafeteria Answer: B
  5. A low-cost eatery serving ready-cooked Nigerian dishes quickly from open pots is best described as a: A. Fine dining restaurant B. Cafeteria C. Bukka (mama put) D. Hotel Answer: C

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Types Of Catering Establishments lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2014

Ibeere 1 Ìròyìn

List and explain four types of catering establishmen.

Wo Idahun