Principals of Catering into Their Business Model

Question

Description

Consider the three main fields that incorporate principals of catering into their business model: hotel banquet and event operations, off-site catering companies, and mobile dining operations (food trucks).

Discuss the typical customer, price point, typical venue, and level of service unique to each of the three types of catering operation.

Requirements

Two pages of context (250 words per page, minimum)

Two APA Citation (minimum)

Reference Material

https://www.qwick.com/blog/successful-hotel-catering/

https://www.bizbash.com/event-tech-virtual/media-gallery/13480426/meet-and-eat-5-recent-trends-in-hotel-catering

https://www.sopranoscatering.com/hotel-caterers-vs-independent-caterers-3-reasons-to-choose-independent/

https://www.evokad.com/how-to-launch-your-restaurants-catering-services/

https://www.fsrmagazine.com/expert-insights/top-3-things-restaurant-owners-can-do-now-launch-catering-division-holidays

https://www.youtube.com/watch?v=cVM-ibof8vg&feature=emb_logo

https://www.youtube.com/watch?v=cFEL1ZgQ2Kg&t=1s

https://www.youtube.com/watch?v=GWNXvqp5Ymo&t=1s

https://www.youtube.com/watch?v=GNuLBtesbzA&t=1s

https://www.youtube.com/watch?v=6DsbKIJC5CY&t=1s

https://www.youtube.com/watch?v=Z4pK0BL5k3E&t=1s https://www.youtube.com/watch?v=M2Qn-r0zZ_o&t=1s

https://www.youtube.com/watch?v=9GPhZRfIYII

https://www.youtube.com/watch?v=Ny9fh4aLBbE&t=1s