Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 12
in
Food and Beverage Services
Third Quarter - Week 6
Perform Banquet or Catering Food Service
(TLE_HEFBS9- 12PP-IIIe-6)
 PERFORM BANQUET OR CATERING FOOD SERVICE

MELC: LO6 Perform Banquet or Catering Food Service

Code: TLE_HEFBS9- 12PP-IIIe-6

Objectives:
1. Prepare and check service ware for completeness ahead of time.
2. Set up tables and chairs in accordance with the event requirements.
3. Serve food according to general service principles.
4. Handle food based on food safety procedures.
5. Ensure coordinated service of meal courses
6. Keep assigned areas clean in accordance with enterprise procedure.
7. Clear tables and bring soiled dishes for dishwashing after the event or
function.
8. List and monitor number of guests being served.

Banquet and Catering Food Service

A banquet is a large public meal or feast with main courses and desserts. It
is usually done for big events and occasions such as a charitable event, ceremony,
and big celebrations held in conference rooms, ball rooms, resorts, and big
restaurants. The meal is often incorporated into a program with speeches, awards,
and even performances. A spread of pre-selected food is served with the guests
given the chance to choose what they want to eat. Little personal attention is
required though waiters are expected to be alert and aware of the line and amount
of food available.

Table Setting Procedures

The Food and Beverage Service Attendants (FBSA) or waiters generally follow
American settings in a banquet service. However, the table setting may be modified
according to the menu.

French, Russian, or buffet service is typically used at a banquet. The head

table is usually served first and then the rest of the tables. Water and coffee are
replenished throughout the event.

After the completion of meal, the table should be cleared as per standard
since guests may remain seated for entertainment after dinner.

Banquet service does not require to present a check or collect payment at

the end of the meal as the banquet is paid for in advance.

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 PERFORM BANQUET OR CATERING FOOD SERVICE

Decorum on Banquet Floor

 Equipment Care - Carelessness and damage could result in a decrease in the

number of available equipment. All equipment must be always kept
spotlessly clean and in good working condition.

 Cleanliness and Sanitation - All banquet and catering service personnel

should consistently practice a Clean-As-You-Go policy.

 Guest Relations and Requests - Whenever appropriate, the restaurant staff

should greet guests by their names in a formal and polite manner.

 Celebrities and VIP's - Ensure that celebrities and VIP guests are not
disturbed by any autograph seekers, reporters, or photographers.

Catering

There are two main types of catering: on-premises and off-premises.

1. On-premise catering is used for any functional-banquet, reception, or any

event which is held on the physical premises of the establishment or facility
organizing or sponsoring the function.

2. Off-premise catering takes place in a remote location, such as a client's

home, a park, an art gallery, or even a parking lot, and the staff, food, and
decor is transported to that location.

 Off-premise catering often involves producing food at a central kitchen

with delivery to and service provided at the client's location.

 Part or all of the production of food may be executed or finished at the

location of the event.

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 Party Food Caterers

Party food caterers supply only the food for an event. They drop off the cold
food and leave any last-minute preparation, service, and cleaning up to others.

Hot Buffet Caterers

Hot buffet caterers provide hot foods that are delivered from their
commissaries in insulated containers. They sometimes provide serving personnel
at an additional charge.

Full-Service Caterers

Full-service caterers not only provide food, but frequently cook it to order on-
site. They also provide service personnel at the event, plus all the necessary food-
related equipment such as china, glassware, flatware, cutlery, tables and chairs,
tents, and so forth. Moreover, they can arrange for other services such as décor
and music. In short, a full-service caterer can plan and execute an entire event,
not just the food for it.

Catering can also be classified as social catering and corporate or business

catering.

 Social catering includes events as weddings, reunions, birthday parties,

and charity events.

 Business catering includes events such as association conventions and

meetings, civic meetings, corporate sales or stockholder meetings,
recognition banquets, product launches, educational training sessions,
seller-buyer meets, service awards banquets, and entertaining in hospitality
suites.

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 Special Considerations in Banquet and Catering Service

 Centerpieces

Centerpieces are decorative attention-getters that many establishments use

to enhance table presentations. The choice and style of centerpieces will depend
on the establishment's concept and overall mood.

Among the five types of centerpieces – floral and foliage, edible, sculpted,
ceramic, and lighting – floral and foliage pieces are the most common.

Floral and foliage centerpieces range from using fresh flowers and greenery
to dried flowers or silk and synthetic flowers and foliage. When choosing a floral
centerpiece, take these points into consideration:

1. Expense - Fresh arrangements are expensive and need to be replaced for

each event. Good quality dried and artificial arrangements are initially
expensive but can last almost indefinitely with good care and storage.
2. Scale and Proportion - The centerpiece should enhance, not dominate, the
table setting. Avoid large arrangements that obstruct conversation or create
a visual barrier.
3. Scent - Strong scents and perfumes may irritate or trigger allergies in some
guests. In addition, strong scents may overpower the aromas of food and
beverages.
4. Color coordination and seasonality - floral arrangements should complement
the décor and reflect the theme, mood, or season.

Keep in mind when using dried and artificial arrangements: they may pose
a danger if placed too close to candles. Be aware of local fire ordinances that may
restrict their use.

 Linens

Linens are one of the important things to consider in the foodservice

industry. Linens are high-maintenance items. They are expensive to purchase and
must be laundered frequently which is labor intensive and expensive. Table fabrics
can vary in material, color, and styles to reflect the environment and atmosphere
of the dining room or the mood of the event.

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 Menu Preparation for Banquet Service

Preparation of the menu presentation is part of a server's general

responsibility and, more importantly, will help you feel more comfortable when
describing menu selections to the guests.

Major ingredients, the main item of the course, sauces, accompaniments,

and garnishes should be explained.

Team System of Service

Back Position
 support front partners
 run food items from the back to the station
 respond to the guest requests from the front partner
 anticipate the next need of the Front partner

Front Position
 serve the guests; on the floor most of the time
 handle actual delivery to each guest
 take special requests from guests which is then passed on to the back
partner

Pre-Meal Briefing
 A pre-meal briefing is required before all meal functions. It is to be conducted
by the floor supervisor in charge of the event. Station assignments are given
out after the agenda is covered.

Pre-Event Preparation Guidelines

 Make sure that linens are clean and pressed and without rips, fading or
burns.
 Confirm with the captain or head waiter exactly what place setting is
required for each event.
 Fold napkins neatly according to the design selected by the captain, head
waiter or the event representative.
 Confirm that all utensils needed for each course are included at each place
setting.
 Inspect all dishes and glassware for spots or blemishes.
 Make sure all wicker baskets are free of fraying and crumbs.
 Be at your post in uniform and ready to work at least 15 minutes before any
event is scheduled to begin.
 Complete all service setup.

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 General Banquet Service Guidelines

 Tray jacks should only be placed around the perimeter of the room.
 Remove all trays from the room before the meal begins. Do not return them
until clearing is required or meal service has ended.
 Remain on the floor while guests are eating.
 Do not leave the floor unless you have to remove dirty items or pick-up food
and beverage items.
 When in the room, keep quietly focused on diners. Do not huddle or chat
with fellow servers.
 Constantly monitor the carpet for items that need to be picked up and
removed.
 Carry no more than three entrees at a time from the service stand to the
table.
 Warn guests when serving hot plates, beverages, and others.
 Handle all items as quietly as possible around guests and try to keep noise
to a minimum in areas adjacent to the dining room.

Table Capacity

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 Banquet Table Set-Up Styles

Herringbone Style Banquet Room Setup

Herringbone style setup is for dinners that will involve a speaker. The
alignment of the tables allows most guests to be comfortable while facing the
speaker. The tables are turned at an angle toward the head or speaker's table.
Chairs are placed on both sides of the tables. If using your standard 8-foot banquet
tables, it is recommended to place three chairs on each side due to some guest
wanting to turn their chair a little more. Placing four chairs is acceptable.

Classic Banquet Set up

It consists of long rows of rectangle banquet tables with seats on both sides.
This setup will allow for the most seats in a room. The setup allows for a head table
to be placed at the front of the room.

U-Shape Style Banquet Room Setup

This setup works well for presentations where there will be interaction
between the guests, and the speaker. The speaker can walk up and down the
hollow box inside the U interacting with the guests. This style setup can be used
for meetings, dinners, or watching films. A video projector is usually placed at the
front of the hollow part of the U for this purpose.

Classroom Style Banquet Setup

The Classroom Style Setup is great for orientations or any other writing or
eating while observing. Seminar tables are most suitable for saving space with this
setup.

Theater Style Banquet Setup

This style is the most space saving design. If your event is a speech or
lecture, this is the setup for you. You may administer this setup for watching films
or performances. Banquet chairs are faced towards the head table in front of the
room.

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 ACTIVITY 1: IDENTIFICATION

Directions: Identify the type of table setup described in each characteristic. Write
the answer on a separate sheet of paper.

_________ 1. Table style setup for dinners that will involve a speaker which allows
most guests to be comfortable while facing the speaker.

_________ 2. It consists of long rows of rectangle banquet tables with seats on both
sides.

_________ 3. This style is the most space saving design.

_________ 4. Setup is great for orientations or any other writing or eating while
observing.

_________ 5. This setup works well for presentations where there will be
interaction between the guests, and the speaker.

_________ 6. This setup allows for a head table to be placed at the front of the
room and also allows for the most seats in a room

_________ 7. The tables are turned at an angle toward the head or speaker's table.

_________ 8. Seminar tables are most suitable for saving space with this setup.

_________ 9. A video projector is usually placed at the front of the hollow part of
this setup.

_________ 10. This setup is good for speech and lectures and for watching films or
performances.

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ACTIVITY 2: TRUE or FALSE

Directions: On a separate sheet of paper, write TRUE if the sentence is correct and
if it is false, rewrite the sentence and make the idea correct.

_________ 1. Centerpieces are decorative attention-getters that many

establishments use to enhance table presentations.
_________ 2. Preparation of the menu presentation is less important than serving
the menu to the guests.
_________ 3. Carry no more than three entrees at a time from the service stand to
the table.
_________ 4. Make sure that linens are clean and pressed and without rips, fading
or burns.
_________ 5. Warn guests when serving hot plates, beverages, and others.
_________ 6. A pre-meal briefing is not required before all meal functions.
__________ 7. Fold napkins neatly according to the design selected by the captain,
head waiter or the event representative.
_________ 8. Handle all items as quietly as possible around guests and try to
keep noise to a minimum.
_________ 9. Inspect all dishes and glassware for spots or blemishes.
________ 10. Banquet service does not require to present a check or collect
payment at the end of the meal.

ACTIVITY 3: WHAT I CAN DO

Performance Task:
Role play the given situation below:

 You were tasked to manage a setup of the tables for banquet service in 18th
Birthday celebration.
Make a video presentation of your role play. The rubrics below will be used for
assessment.

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 PERFORMANCE TASK CRITERIA

ASSESSMENT
CRITERIA TOTAL
Excellent Very Satisfac Needs
(5pts) Satisfactory tory Improvement
(3pts) (2pts) (1pt)
Service ware are prepared
and checked for
completeness ahead of
time.
Tables and chairs are set
up in accordance with the
event requirements
Food is served according to
general service principles.
Food is handled based on
food safety procedures.
Ensured the coordinated
service of meal courses
Assigned areas are kept
clean in accordance with
enterprise procedure.
Tables are cleared and
soiled dishes are brought
for dishwashing after the
event or function.
Number of guests being
served is noted and
monitored.

References

Food and beverage Services Manual. 2017. Undertake Suggestive Selling.

Department of Education Bureau of Learning Resources (DepEd-BLR)

Samson Roldan, Amelia and Bernito Tanonan Edica, Food and Services and
Bartending (Metro Manila:AR Skills Development & management Services
2008)

Increase Your Restaurant Revenues Through Smart Restaurant Upselling

Techniques. restaurant-times Retrieved January 5, 2020.
https://www.posist.com/restaurant-times/restro-gyaan/increase-
restaurant-revenues-simply-following-restaurant-upselling-
techniques.htmL

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

LOUIE P. DEL ROSARIO

KLEAVHEL C. FAMISAN
SHARMAINE ESQUILLA-MENDOZA
Content/Language/Layout Editor

LOUIE PAGUIO DEL ROSARIO

Developer/Writer

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