CASUGAY, DRAFUEL G.

FSM 3C

ASSIGNMENT:

1. What is the importance of knowing how to handle customer complain?

- This is not unique to us no matter how we treat them expect that we will receive a
customer complain at some point either bad or good. Customer service is crucially
important without them your business would never grow, so how do we handle the
customer complain, we must be kind, listen to them, keep calm, acknowledge the issue,
ask question, apologize and thank them.

2. How do you handle the following situations?

A. A customer refuses to pay because he is not satisfied with of the food he has
ordered.
- In this situation I am going calmly, ask a question why haven’t paid it yet and take a
small claims court and get a legal advice.

B. Shortage in food production due to discrepancy in reservation.

- Always wear your beautiful smile to them, at this point you must have another plan like
plan B or C or you can sell them to your family, friends, and etc for not having a low income. so that your
problem is solved.

ACTIVITY:

1. Discuss how the caterer utilizes the seven fundamental catering functions when planning
theme based, sit down dinner and how does each function interact in one another?
- The fundamental catering management challenge is to explain how each function interacts: (1)
formulating the plan for the event; (2) executing the operational tasks; (3) organizing resources;
(4) matching equipment needs to the requirements of the food and service; (5) implementing the
plan; (6) controlling the event by use of financial tools and predetermined standards; and (7)
insurance coverage and all legal issues for a Mardi Gras Festival.
2. Be creative and use your imagination in an event consisting your 300 people at an on premise
facility offer
A. A decorating suggestion
- This topic addresses how the caterer builds a specific plan based and suggestions in an
event in decorating.

B. Plan a menu to offer a choice of two entrees, starch, two vegetables, salad, beverage
and dessert.
- Planning is the first of the seven catering management function.
STARCH
Bacond and egg - 50
Fruit toast - 40
Pancakes. – 60
SALADS
Lorem ipsum doler - 150
Turkey Club - 120
Thai chicken. - 130

Dessert
ICE CREAM. - 80
CHOCOLATE LAVA. - 90
Fried ICE CREAM - 70
ACTIVITY:

Differentiate the different types of events either formal and informal then identify what
are the event requirements needed.

1. Corporate events

* Seminars - The catering or sales contact will need the following BEO information:

√ Possible date(s) for the event

√ Number of attendees
Style of room setup (classroom, u-shape, etc.)
√ Time of the event (account for setup/tear down)
√ Food and beverage requirements
√ A/V needs (including screens, mics, etc.)
Room setup.

* trade shows
* workshops

2. Social Events
* Reunions
* Parties
* Galas

3. Thought Leadership and Networking Events

4. Product Launches

5. VIP Events

6. Job Fairs / Recruiting Events

7. Team Building

8. Field Marketing / Activations

9. Life Event

10. Private Event