Prepare the Affair

Pizzuto, Russ
November 2005
FoodService Director;11/15/2005, Vol. 18 Issue 11, p41
Trade Publication
This article focuses on the importance of equipment/facility resources in a profitable catering service operation. Considering that raw and finished inventories cannot be stored together for obvious health, safety and cross-contamination reasons, properly sized and placed refrigeration for appetizers, salads, desserts and other cold courses is essential. Just as important are appropriate storage and handling equipment pieces. Most catering events or activities require holding menu items and meal courses in advance of service. Fortunately, a number of equipment improvements have been made that can reduce the damage and deterioration of quality caused when products are not served immediately after preparation. Temperature, time, humidity, air velocity, recovery and the technology utilized to deliver these climate elements are all major factors in considering appropriate holding equipment. Transport systems are needed for several elements including finished menu items, beverage requirements, service wares, soiled wares and many other miscellaneous items depending upon the event.


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