INTRODUCTION TO CATERING PREMISES Definition of terms 1. Plant and premises- a plant is a building area mainly used by industries and premises are slightly smaller than plant 2. Catering outlets- they are various sectors of catering industries where activities take place 3. Catering systems- are various methods used in preparation, production and service of food and beverage e.g. cook freeze, convectional cooking 4. Work flow – sequence in which activities follow one another and should be easy for the work force to follow 5. Building fabrics – materials used to construct a building or a plant e.g. stones, timber, iron sheet 6. Catering processes – the flow of items from one department to another e.g receiving goods – storing – issuing – production/preparation and selling Objectives of catering management 1. Assists the catering to understand the systems of catering layout and the arrangement of property e.g. large equipment 2. Assist on how to use catering equipment correctly and specifically 3. Helps caterer to be able to select appropriate equipment for a particular catering outlet