Outdoor catering operations: An overview on current status and future recommendations

This article offers an overview of the current state of outdoor catering operations and some recommendations for the future development of the field. Outdoor catering operation is service of cooked food away from the location of the caterer’s base camp.Outdoor catering operations require high set of skills as many occasions provides single chance of presentation. Operations like weddings, receptions, farewells and many more occurs once in a lifetime. Other than these operations, some operations may be scheduled monthly, quarterly, and half yearly or on annually basis, where a caterer can prove himself, if once he was not succeeded in any of his operations to meet out the satisfaction level of customer or his own.

Performing in outdoor catering is not a joke until or unless it has been experienced, things may be disastrous also. Recognizing the volatile situation before turning to be a problem is not a easy job, many learns when face the disaster and realize it later that would have done earlier.

One good example of this type of facility is a base kitchen of IRCTC, this is a kitchen used for the preparation of the food exclusively to be served away from the location of the operation. Some other may include hotel, restaurants and club kitchens. In most of the cases kitchen facility does not exists on location of the operation or where the food has to be served. Single - operation catering is provided by the caterers, but every time everything is not equal.