Which operations are included in 'back-of-house' in catering?

The designation 'back-of-house' in catering refers to the behind-the-scenes operations that are critical for the overall function of the catering service but do not directly interact with guests. These operations focus on ensuring that everything runs smoothly, from the preparation of food to its storage and the overall management of staff.

Food preparation encompasses all the tasks involved in cooking and preparing dishes before they are served to customers. This includes recipe execution, safety standards, and presentation considerations. Storage involves managing inventory, ensuring food safety protocols are followed, and proper organization of supplies, which is vital for operational efficiency and cost control.

Staff management in the back-of-house includes training team members, scheduling shifts, and overseeing the daily activities of kitchen staff. This ensures that the team operates cohesively and meets the demands of service while maintaining quality standards.

In contrast, the other choices primarily relate to front-of-house operations where guest interactions are central. Event setup and teardown processes involve preparing the venue space and managing the guest experience directly, while marketing and promotions focus on attracting clients rather than the operational aspects of food service. Thus, the focus of back-of-house operations is accurately captured by food preparation, storage, and staff management.