Award Date

Spring 2012

Degree Type

Professional Paper

Degree Name

Master of Science in Hotel Administration

First Committee Member

Jean Hertzman, Chair

Number of Pages



The practice of culinary arts in reference to food production is slow to adopt change. This is especially true in a catering operation. The industry uses standard operating procedures that have been passed down from chef to chef through several generations. Most catering operations face the same challenges when producing large quantities of food in a very short time. Many times this is done with limited equipment and staff. In addition, the menus can vary from event to event so that preproduction of product for multiple functions may not be a viable option.

This paper does not look to redesign food production practices that have been in use by caterers for a multitude of years. Nor will it address all operational problems confronted during that production. As an industry, caterers are always faced with decreasing profits because of increases in labor and food costs. This paper reviews the newest equipment and techniques in the industry to illustrate options available to increase the efficiency of the labor and food handling practices.


Caterers and catering; Food handling – Technological innovations; Food service; Industrial efficiency


Food and Beverage Management | Hospitality Administration and Management

File Format


Degree Grantor

University of Nevada, Las Vegas




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