Catering and Banquet Management
Essay by mialacorte23 • April 30, 2016 • Coursework • 1,709 Words (7 Pages) • 1,304 Views
PWU-CDCEC CALAMBA[pic 1]
ALVA CENTER ROSAL ST. BRGY. UNO, CROSSING CALAMBA CITY, LAGUNA
Contact No.: 0922-821-6938/0939-904-3185/0917-527-5465 Tel. No: (049) 508-1963/ (02)420-8209
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BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
SYLLABUS
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SUBJECT: CATERING AND BANQUET MANAGEMENT
A. Course Description
In this course, the student will gain essential information needed to develop a successful catering business and manage various catering operations. Emphases are placed on exposing the student to new methods in catering operations or incorporate catering into an existing food service business. In addition to operations, hiring and training, techniques for both service and food production staff are taught. Institutional food and beverage operational controls are taught in an effort to help the student learn about standards of quality, service, and presentation. (5 hours weekly)
B. Course Objectives
Upon completion of this subject, the student will be able to:
1. Explain the historical development of banqueting.
2. Describe the various styles of catering operations.
3. Explain the origin of catering food service development.
4. Develop and price a catering menu for an event using computer software.
5. Explain the essential controls for a catering business.
6. Explain the controls necessary in beverage control.
7. Describe the important food and beverage operational controls.
8. Explain various techniques in managing catering employees.
9. Describe different Quality Standards used in a catering operation.
10. Explain the various techniques for managing catering equipment.
11. Describe the essential components of a catering marketing program.
C. Course Outcomes
Student will be able to plan and execute various banquet and catering functions including menu development, buffet lay-out and design, plate and platter designs, service equipments and organizational requirements.
Utilizing the culinary kitchen and dining room, students will prepare and serve variety of buffet with on-stage action stations. Students will perform buffet set-up, food preparations, customer relation and various leadership roles associated with buffet service.
Students will describe banquet arrangements for buffet or plated functions and off-site catering.
D. Course Outline and Timeframe
Week | Topic |
1 | History of Catering Catering Management Principles and Logistics Catering Operations and Food Service |
2 | Catering Equipment Staffing: Employment Development and Training |
3 | Menu Planning, Pricing, Production and Staff Planning |
4 | Menu Development |
5 | Banquet Buffet Table, Arrangement and Flow |
6 | Buffet and Lay-out Design |
7 | Catering Equipment, Plate and Platter Lay-out Design |
8 | Catering Marketing and Personal Selling |
9 | Marketing and Accessory Services for Catering Functions |
10 | Managing Functions: Operational Control Styles and Methods of Banquet Service |
11 | Legal Aspect : Catering Laws |
12 | Quality Control |
13 | Safety |
14 | Activity 1 |
15 | Activity 2 |
16 | Activity 3 |
17 | Activity 4 |
18 | FINALS |
E. Suggested Readings and References
Working in Hotels and Catering 2nd Edition-Roy C. Wood
Catering Management 3rd Edition-Nancy Loman Scanlon
Food Production Management-Janil Jose Samson/Mitchell Antonio Borja
Quantity Food Production in the Philippines-Jamorabo-Ruiz/Pedrigon/Claudio
Fundamentals of Meal Management 5th Edition-Prentice Hall
The Menu: Development, Strategy, and Applications
The Professional Server: A Training Manual 2nd Edition Pearson
F. Course Requirements
- Complete Uniform prescribed by the University.
- Chef Uniform (Black slacks)
-Hair Net
-Trimmed and Clean Fingernails
-No accessory
-Apron
-White Hand Towel
-White Socks, Close Black Shoes
- F and B Uniform
- Attendance: Per CHED regulation, absences in a course should not exceed 20% of the equivalent class hours, or two times the number of meeting per week.
- Class Participation: Communication skills are vital to the practice in hospitality industry. Throughout the semester students will be called on to communicate their understanding of the material being discussed, and will be evaluated on their preparedness and willingness to respond to questions, not on the accuracy of the answer. Active class participation is highly encouraged. Reading appropriate lessons/lectures/books prior to coming to class will help the student grasp the concepts dealt with in class, and add to the classroom learning experience. Lack of preparedness, non-participation and violation of class policy will result in reduction of the participation grade by 1% for each occurrence.
- Quizzes: There will be frequent quizzes to assess your understanding of the material. The format of the questions on the quizzes will be multiple of choice, matching, fill in the blank, true or false, identification and definition of terms. All of the questions will be based on the material covered in class. Quizzes may not be re-taken for any reason.
- Laboratory: All students are encouraged to be present on all laboratories.
- Projects/Assignments: Assignments may consist of end of chapter problems or questions, practice tests, short essay questions. Internet research and industry field research and field trip reports. All assignments are due the following class day after they were assigned. Late assignments will not be accepted for any reason.
- Final Requirement: Final evaluation is mandatory. Student teams will book a hypothetical banquet function from the theme provided by the instructor. All laboratory will be assessed using the ff. criteria:
-Serving methods and presentation
-Portion size and nutritional balance
-Menu and ingredient compatibility
-Creativity
-Flavor
-Taste
-Texture
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