RECR 323 Chapter Notes - Chapter 10: Occupational Licensing, Hazard Analysis And Critical Control Points, Veganism

• School: Chico State University
• Department: Recreation and Parks Management
• Course: RECR 323
• Professor: Kelli Mc Crea

Document Summary

Catering options: based on type, purp. , scope, & obj. of event, 2 types in-house dptmnt @ venue or independent provider @ off-site location. Determ. the function of food service: types of f&b served = determ. by functions they are to fulfill & way in which f&b are served can facilitate the function the event is meant to serve. Sustaining attendance: ascertain which internal/external groups (or cust. ) req. food service & when. Always pay attn. to qual. , quan. , & cost: specify meals/oth. refreshments to be provided. Determ. if/which food services are to be profit centers for event. # of partic. /indiv. to be served for ea. type of food service. Types & scope of catering options: food prep. In-house/on premise catering: have on-site kitchens that service facility in which they"re housed. Off-premise catering: have commissary (kitchen facility) where food is prepped then trans. to where food service will take place/where finish cooking may occ.