TH2019

Laboratory Exercise
Catering Events Planning
Objective:

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

 Prepare the necessary requirements for the execution of successful catering events.

Materials:

 Food magazines / Recipe books  Ruler

 Bond papers  Ingredient price-lists
 Drawing and coloring materials  Calculator
 Marker  Other materials

Basic Principles:
When holding an event of any kind, proper planning is crucial to ensure its success. A poorly organized event can cause
more damage to the reputation of a business or organization than having no event at all. Planning encompasses all aspects
of an event, from its initial conception and idea generation stage to the timetable for the event itself.

Procedures:
1. The following items required for the catering events to be executed shall be accomplished:
 Event details (includes details on the occasion, time, location, target number of guests, theme, and
vision and mission statements)
 Menu proposals and recipes
 Menu cards
 Event program (for the day of the event), décor description, invitations, and other promotional
materials (as needed based on the conceptualized events)
 Market lists
 Utensils requisitions
 Venue layouts
 Quantified recipes
 Recipe cost worksheets
 Summary of food and beverage costs
 Work schedule and assignment.
2. You may use any art materials or use resources over the Internet to accomplish the given requirements.
3. Templates are provided on the succeeding pages of this document for your reference. Make sure to place your logo
and company name at the topmost area of the documents (see sample menu proposal below). You may recreate the
templates for easier editing.
4. The finalized output shall be printed on a short bond paper with the following text formatting:
 Font: Calibri
 Font size: 11
 Margin: 1” all sides
 Spacing: 6 pt.

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5. All outputs shall be uploaded in this dropbox using your group number as the file name. Be ready to present
your output via MS Teams on Weeks 8-9. Your score in these outputs will also serve as your performance
task and midterm examination scores.
6. You will be evaluated based on the following rubric:
CRITERIA PERFORMANCE INDICATORS POINTS SCORE
Completeness All documents required are complete and accurate and reliable for
50
and Reliability their intended purpose and use.
Organization All documents are neatly arranged and organized. 10
The group confidently presented and answered all questions asked
Presentation 30
by the audience.
Collaboration among students is evident based on their output.
Collaboration 10

TOTAL 100

7. Each student shall accomplish 04 Self-Evaluation Form 1 to rate their contributions to the tasks. All
evaluation forms shall be uploaded in this dropbox. This will also serve as a basis for your midterm grade.

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Menu Proposal

COMPANY LOGO CATERING COMPANY NAME

EVENT:

MENU PROPOSAL AND RECIPES

Write the complete courses (Salad, Rice, Pasta, Beef/Fish, Dessert) and recipes.
Appetizer Main Dish Spaghetti with meatballs Drinks
Canapé Chicken Lollipop  Spaghetti noodles Juice
 Apple
 Chicken wings  Spaghetti sauce  Grenadine
 Grapes
 Oil  Cheese  Sprite
 Cheese
 Flour  Meatballs (ground beef)  Cherry
 Spam
 Egg  Salt and pepper
 Salt and Pepper Dessert
Chicken Honey Glazed Scramble
 whole chicken  Ice
 chicken wings  Marshmallow
 honey  Chocolate syrup
 soy sauce
 Skim milked
 garlic
 Scramble powder
Pork Barbeque
Cake
 pork
 soy sauce  cake flour
 sprite  egg
 lemon  butter
 brown sugar  sugar
 ketchup  vanilla
 salt and pepper Fruit jelly
Vege Lumpia  fruit cocktail
 wrapper  condensed milk
 sweet potato  all-purpose cream
 salt and pepper  gelatine powder
 pork broth  sugar
Hotdog with Marshmallow  water
 hotdog
 marshmallow
 oil

Prepared by:

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Market List

EVENT:

MARKET LIST
INGREDIENTS SPECIFICATION ESTIMATED PRICE
Meat/Poultry
Chicken wings
Pork
Ground Beef
Chicken
Egg
Fruits & Vegetables
Apple
Grapes
Sweet potato
Cherry
Lemon
Groceries
Oil
Flour
Cheese
Spam
Salt and pepper
Honey
Soy Sauce
Garlic
Sprite
Brown Sugar
Ketchup
Lumpia Wrapper
Marshmallow
Hotdog
Spaghetti noodles and sauce
Chocolate syrup
Skim milked
Scramble powder
Cake flour
Butter
Vanilla
White Sugar
Fruit cocktail
Condensed milk
All-purpose cream
Gelatin powder
Grenadine
Stick-O
OTHERS
Stick
Balloons
Party bags

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Candies
Disposable cup
Disposable spoon
Metallic foil

Prepared by:

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Utensils Requisition

EVENT:

UTENSILS REQUISITION
TOOLS/MATERIALS SPECIFICATION QUANTITY
Spoon Minimum of 10
Fork Minimum of 10
Plate Minimum of 10
Glass Minimum of 10
Casserole 7
Pan 7
Ladle 7
Wooden Spoon 7
Knife 10
Chopping board 10
Strainer 5
Mixing Bowl 10
Small bowl Minimum of 10
Small Plate Minimum of 10
Tong 7

REQUESTED BY:
DATE:
ISSUED BY:
RETURNED:

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Venue Layout

EVENT:
SKETCH AND LAYOUT OF VENUE AND DINING

Back draft

TABLE
TABLE

F
O TABLE
O
D
S

TABLE TABLE

ENTRANCE/EXIT

Prepared by:

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Recipe Cost Worksheet

EVENT:
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME
RECIPE CODE
Recipe Yield: Preparation Time:
Size Per Portion: Cooking Time:
Equipment: Utensils:

Weight Unit Unit

Ingredients Vol. Count Procedure
Price Cost

Total Food Cost

Number of Servings
Food Cost Per Portion
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

Prepared by: Date:

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Summary of Food and Beverage Costs

EVENT:
SUMMARY OF FOOD AND BEVERAGE COSTS
ESTIMATED
YIELD
RECIPE FOOD COST
NAME PORTION PER
TOTAL TOTAL
SIZE SERVING

TOTAL
Prepared by:

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Work Schedule and Assignment

EVENT:
WORK SCHEDULE AND ASSIGNMENTS
Sales and
TIME Purchasing Production Service Stewarding
Marketing

Work Assignments/Roles:
Albis, Ron
Domingo, Nathaniel
Dominguez, Rosebie
Gonzales, Zaira Mae
Jabol, Joan
Jocson, Geomar
Panganiban, Xyrine
Primavera, Mary Jo
Valera, Mary Rose
Villar, Lyka

Prepared by:

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