Catering service as career option

Ranjan K Baruah *

We see people arranging foods in style and in organised manners in hotels and in parties. The most popular p[lace where we talk about catering is when we attend any function and more specially wedding parties .

Caterers are the person or organisation who cook as well as arrange foods for others. They may be done in a small way for limited people or big events where thousands and thousands of individuals attend.

Seeing the service many might be interested to start similar initiatives. It looks like an easy task but it needs planning and hard work to be successful in the field of catering service.

Catering is the business of providing food service at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site, or event venue. The earliest account of major services being catered in the United States is a 1778 ball in Philadelphia catered by Caesar Cranshell to celebrate the departure of British General William Howe.

Catering business began to form around 1820, centering in Philadelphia. Catering became a respectable and profitable business. The early catering industry was disproportionately founded by African-Americans. The industry began to professionalize under the reigns of Robert Bogle who is recognized as “the originator of catering.” By 1840, the second generation of Philadelphia black caterers formed, who began to combine their catering businesses with restaurants they owned.

Common usage of the word “caterer” came about in the 1880s at which point local directories began listing numerous caterers. White businessmen eventually moved into the industry and by the 1930s, the black businesses had virtually disappeared. In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.

A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war. By the 1960s, the home-made food was overtaken by eating in public catering establishments. The best part is someone may excel in this service without formal education but it is always good for the people who are qualified.

One may take courses like hotel management or other management to be in this field as they get opportunity to learn and experience. One may start as start up and start in the field of catering but the aspirant must be good in communication and networking. Time management is important as there is no scope for lazy people in this profession.

There are opportunity and more opportunity in near future as events are increasing apart from wedding and all. More population brings more opportunity as parties and events have increased in different parts of the north eastern region apart from family functions.

Initially the income may be less but with experiences the incentives and earnings also increases. This service includes cooks or chefs apart from decoration and distribution, so the team spirit is very important to be successful in catering services.

Scholarships Update:

Indo-US Fellowship for Women in STEMM (WISTEMM) 2019: The Department of Science and Technology (DST), Government of India and Indo-U.S. Science & Technology Forum (IUSSTF) jointly invite applications for the Indo-US Fellowship for Women in STEMM 2019 from female applicants pursuing/ having a PhD degree in Science, Technology, Engineering, Mathematics, or Medicine.

The 3-6 months long fellowship has an objective to provide opportunities to female researchers to harbour their potential and capabilities and improve them.

The fellows have the opportunity to avail a monthly stipend of USD 3000 and other benefits. The scholarship is being provided by the Department of Science and Technology (DST), Government of India and the Indo-U.S. Science and Technology Forum (IUSSTF). Last date is 17th June.