COURSE DESCRIPTION

Overview of hotel group sales, convention services, catering sales and banquet operations. Learn tools and applications necessary to be successful in providing catering and banquet
operations for hotel, restaurant, or corporate events.

LEARNING OUTCOMES

At the end of the course, the students should be able to:

Knowledge:

1. Understand the importance of Banquet Operation in Hospitality Industry.

2. Familiarize the concept in Account, Audit and Control

3. Identify the different set-up based on event

Skills

1. Create an comprehensive banquet checklist

2. Formulate a Forecast and Report

Values

1. Integrate the principles needed in Banquet Organization

1
TIME FRAME LEARNING CONTENT SPECIFIC LEARNING OUTCOMES INSTRUCTIONAL DELIVERY ASSESSMENT

3 hours Orientation Overview of the subject and discussion of the Class discussion
syllabus
Banqueting Define the meaning of banquet and to identify Lecture Activity
the different typical set-up
Typical Set-up styles Powerpoint Presentation Oral Questioning

3 hours

Guest Flow Identify the 2 different guest flow Lecture

3 hours Powerpoint Presentation Oral Questioning

Type of Meal Periods Distinguish the different type meal periods. Lecture Oral Questioning

3 hours Powerpoint Presentation Quiz

Service Techniques Indicators Explain the six criteria in service technique

indicators
3 hours Lecture Oral Questioning
Identify the different Service techniques used
Service Techniques used for Banquets Powerpoint Presentation Quiz
for Banquets
1 hour PRELIM
Planning of A Function Explain the pivotal points in making or planning Lecture Group Presentation
a Function
3 hours Powerpoint Presentation Oral Questioning

3 hours Reservations Understand the process of reservation for Lecture Oral Questioning
banquet.
Powerpoint Presentation

2
 Filing System – Function/Event To analyze and collect all the needed files in Lecture
3 hours Organization filing system Oral Questioning
Powerpoint Presentation

Banquet Pre Setup Follow the principles in Banquet Pre Set-up Lecture
3 hours Demonstration
Powerpoint Presentation

1 hour MIDTERM
Account, Audit, and Control Understand the different terminologies and Lecture
3 hours concept in account, audit, and control Oral Questioning
Powerpoint Presentation

Payment Arrangements Identify the different types of payment Lecture

3 hours statements Oral Questioning
Powerpoint Presentation
Reflection
Event Forecasts and Reports Identify the usually used forecasts and report Lecture Quiz
3 hours and its content
Powerpoint Presentation Oral Questioning
Banquet Service Organization Internalize the standard operation in banquet
3 hours operation from run-down instruction up to Lecture Quiz
Final inspection
Powerpoint Presentation Oral Questioning
1 hour PREFINAL
Sequence of Banquet F & B Service Identify the different sequence of banquet
3 hours services and its procedure Lecture Group Activity

Powerpoint Presentation
Policies Aware and identify the policies in banquet Lecture
3 hours operation Oral Questioning
Powerpoint Presentation
Banquet Checklist - Sample Create a banquet checklist.
3 hours Lecture
Oral Questioning
Powerpoint Presentation
FINAL EXAMINATION
1 hour

3
4
Standard Grading

Criteria Weight

Major Examination 40%

Class Standing 60%
*Quizzes 15%
*Recitation 15%
*Project, Seatwork, Assignment 20%
*Attendance and Deportment 10%
Total Term Grade 100%

Prepared by : KRISTINE C. ALETA

Instructor