Catering
Catering is the preparation and service or delivery of food for events and groups, often at locations outside a caterer’s own premises.
Food service: The preparation and provision of meals for consumption outside the home. Catering is a form of food service organized around events or groups.
Wedding reception: A gathering held to celebrate a marriage, often including food, drinks, and entertainment. Weddings commonly require coordinated meals for guests at a separate venue.
Restaurant: A business that prepares and serves food to customers at a regular establishment. Unlike standard restaurant service, catering is arranged for a particular group or event.
Hospitality industry: The economic sector providing lodging, food, drink, and related guest services. Catering connects food provision with the wider business of hosting events and guests.
Menu planning: The process of selecting dishes and quantities for a meal or service. Menus must fit the event’s budget, dietary needs, venue, and service format.
Corporate catering: Food service arranged for business meetings, workplaces, or corporate events. Its schedules and menus are often designed around meetings and workplace routines.
Takeout: Prepared food purchased from a food business for consumption elsewhere. Takeout usually serves individual orders rather than coordinated group meals.
Food waste: Edible food discarded or lost before it is consumed. Uncertain attendance and surplus preparation can leave caterers with uneaten food.
Food safety: Practices and standards that prevent food from causing illness or injury. Caterers must control hazards while preparing, transporting, and serving food.
Institutional food service: Large-scale meal provision for organizations such as schools, hospitals, and prisons. It shares bulk preparation and service challenges, though it often serves recurring populations.