Republic of the Philippines

Laguna State Polytechnic University

Province of Laguna

COLLEGE OF HOSPITALITY MANAGEMENT AND TOURISM

BREAD AND PASTRY – HMPE4

Final culminating activity

BANQUET FEAST 2022

“Celebrating the Flavors of the World”

A narrative report
Presented to the faculty of College of Hospitality Management and Tourism
Laguna State Polytechnic University – Siniloan (Host) Campus

In Partial Fulfilment of the Requirements for

Kitchen Essentials and Basic Food Preparation Subject
Bachelor of Science in Hospitality Management

Submitted to:
Ms. Jodi Michelle K. Jacinto
Class Instructor

Submitted by:
BSHM 3A
1st Semester A.Y. 2022-2023
 LSPU VISION

LSPU is a center of technological innovation that promotes interdisciplinary

learnings, sustainable utilization of resources collaboration, and partnership with the

community stakeholders.

LSPU MISSION

LSPU, driven by progressive leadership is a premier institution providing

technology-mediated agriculture, fisheries, and other related and emerging

disciplines

significantly contributing to the growth and development of the region and nation.

COLLEGE OF HOSPITALITY MANAGEMENT AND TOURISM (CHMT)

MISSION/VISION STATEMENT

In its pursuit of excellence in academic, vocational, and technical education, the

Hotel

and Restaurant Management and Tourism Programs seek to provide the preparation

needed by the prospective Hospitality, Restaurant and Tourism Entrepreneur. As it

proceeds with this end, it shall consider the trusts and direction of the Province of

Laguna and the country as articulated in their development goal.

OVERVIEW OF THE ACTIVITY

INTRODUCTION
PLANNING PROCESS
PHOTO OF BACKDROP, INVITATION & LOGO OF SECTION
LIST OF MENUS
 NAME OF PRODUCT

PICTURE

INGREDIENTS:

PROCEDURE:

PRODUCT COSTING

INGREDIENTS AP EP QTY/UNIT ACTUAL EDIBLE

COST COST

PICTURES: (NARRATION/ DESCRIPTION OF EVERY PICTURE)

*MISE EN PLACE
* DURING COOKING
*PLATING
*DURING THE PRESENTATION AND EVALUATION
GROUPINGS PICTURE
 NARRATION OF EXPERIENCE OF EVERY STUDENT

NAME OF STUDENT

_________(narration of experience)_______
_______________________________________
_______________________________________
_______________________________________

(INDIVIDUAL PICTURE OF STUDENT WEARING A COMPLETE CHEFS UNIFORM)

NAME OF STUDENT

_________(narration of experience)_______
_______________________________________
_______________________________________
_______________________________________

(INDIVIDUAL PICTURE OF STUDENT WEARING A COMPLETE CHEFS UNIFORM)

WHOLE CLASS PICTURE
 APPENDICES

 PICTURES DURING BOOTH PREPARATION(DURING FINAL)

 PICTURES DURING MARKETING
 RECEIPTS AND OTHER RENTALS
 BREAKDOWN OF EXPENSES
 PHOTOS DURING THE EVENT