INTRODUCTION TO CATERING DESIGN

The need of catering - Necessity of eating out
of home – working people to be catered

The industrial revolution and its consequences

The role of architects,managers,social
planners,food technologists
INTRODUCTION TO CATERING DESIGN

Historical background in Turkey
-Seldjukid Period,Ottoman Period as a part of
caravanserail or han, called aşevi-aşhane or
aşçı dükkanı
-Restaurant concept : 13. cent. İn Konya
Aksaray as a space in which food is served
with live music.
-Movements of westernization – modern
catering establishments
-After the 2. world war – cafeterias
THE CONCEPT OF CATERING

Definition: The phenomenon of catering is a
set of actions aiming at supplying the
materials, preparing and cooking, then
offering them to consumers, in order to serve
the eating requirements of various social
groups.

The aim of catering: the principal action is
eating and drinking to give people
possibilities of business, friend meetings or
other activities
TYPES OF CATERING ACTIVITIES
-commercial catering
-institutional / organizational catering
Commercial catering

Commercial catering units
- restaurants : specialty, traditional,
- ethnic, entertainment, theme, chain, etc.
- cafeterias – self-service
- cafés / coffee shop
- bars
- remote service
- banquet
Commercial catering

In planning the commercial catering units, important
factors are:
- site selection - dimensions and
characteristics of site,
- type and quantity of consumer (density of
consumer)
- accessibility / car parking facilities
- type of establishment
- type of meal
- socio-economical structure of consumer
groups
- capacity
Institutional catering
 employee
catering: employees and administrative
staff in industrial, governmental, military
organizations in general lunch is served in
some cases dinner or vending machines
 school catering: children in nurseries,
students in primary and high schools
meal selection
different dining spaces for different age
groups
multi-functional space use
 university catering: students, staff and visitors in
universities and colleges
production flexibility
alternative catering facilities
Institutional catering
 hospital
catering: patient, staff, visitors,
special dietary requirements, service
problems – hot plate and conveyor
systems
central kitchen
finishing kitchens
 welfare catering: served by local autorities or
foundations
 transport catering: passagers in transit by air, sea
and road, central production, packaged
meal, very restricted service areas
Differences between commercial and
institutional catering

institutional
-limited number of meals
-smaller kitchen area
-large number of
consumer (queuing
problem)
-large service and dining
area
 commercial
-variety of meals
-large kitchen area
DEVELOPMENTS IN CATERING INDUSTRY

convenience food - packaged frozen
vegetables preprepared and
chilled food, canned food, etc.
 microwave owens - fast food equipments
used for heating the
preprepared food for large
quantities of consumers