FORMATIVE ASSESSMENT 7: FOOD AND BEVERAGES

NAME
YEAR LEVEL 1st year

SECTION/ TIME Sec10/3:00-4:30

Instruction: Differentiate the following. Explain in brief and give an example.

1. Commercial vs Welfare Sector

Commercial sector or profit motive provides food and beverages to earn profits. One of
the priorities of commercial sector is the customer satisfaction because it reflects on the revenue
of establishments in commercial sector. Some example of establishments are hotels, lodges,
restaurants, fast food outlets, bars, etc. On the other hand, welfare sector or service motive
provides food and beverages without the motive of profit. It can be done because of obligation
and it is mostly run by public authorities or government. Some examples of establishments are
schools, hospitals, old age homes, prisons, etc.

2. English Service vs French Service

In English service, all the dishes and courses are served by the waiter/s or host and
hostess. They are the ones who prepare for their guest’s needs like the arrangement of plates and
serving the dishes to the guest’s table. In French service, all the food is on the side table. The
dishes are in the platters and casseroles, the side table is near from the guest’s table. Each dishes
are offered to every guests and the guests can served themselves. It can be use in hotels and
restaurants. It can also be use in cafeteria, where a student served himself/herself a food in a
table which the dishes are located.

THC 1103 MICRO PRESPECTIVE OF TOURISM AND HOSPITALITY

3. Captive Market vs Non- Captive Market

In captive market, customers can’t choose where to eat and what to eat because they
don’t have a choice. The foods that they can only eat are the available foods provided by catering
service. Some examples are hospital patients, prisoners, people who stays in old age homes, etc.
While in non-captive market, customers are free to choose where and what to eat. Some
examples of choices are different types of restaurants, fast food outlets, coffee shops, etc.

REFERENCES:
https://www.foodandbeverageknowledge.com/2020/06/food-and-beverage-service-basics.html?
fbclid=IwAR2nwFbeiTRWPAkTn20OyX-7K2H8l9wwBKz_iN22duQmrIQC1CtsAUHWC44
https://www.universalclass.com/articles/business/types-of-service-and-table-settings-in-waiter-
and-waitress-training.htm?
fbclid=IwAR3qa2NUHnajk34f9Rt9qOBTf8iE2vrlhYVl1XVuZyNCgBiOcuYC_IFqQoA
https://mallickfiroz.blogspot.com/2016/01/part-1-introduction-to-food-andbeverage.html?
fbclid=IwAR0Iy0nTF3j9Ta_psSR7KlOqXJo7WvzaBnPMmI4X8W2jRCHC7yeiLDRmnWo

RUBRIC GRADING

Criterion 5 pts 4 pts 3 pts 2 pts 1 pt

THC 1103 MICRO PRESPECTIVE OF TOURISM AND HOSPITALITY

  The idea was  The idea  The idea  The idea  The idea
well presented can presented can presented was not
presented be be can be organized
and easily understood understood partially and
understood but with slight despite understood complete.
Organizatio
and it was grammatical grammatical despite
n
presented errors. errors. grammatical
without errors.
grammatical
error.
 The content  The content is  The content  The content  The
of the lack can be of the answer
answer was completeness understood answer was was not
Content complete. of the answer despite lack not on point
but somehow completeness complete. and
 The acceptable. of the complete.
questions answer.
raised were  There was a
answered slight mistake  At least 2 of
correctly. in the answer the questions
to the were not
questions. answered
correctly.
1
TOTAL 5 4 3 2
3-0 points =
Grade 10 points = 5 9-10 points = 4 7-6 points = 3 5-4 points = 2
1

THC 1103 MICRO PRESPECTIVE OF TOURISM AND HOSPITALITY