TH1905

Laboratory Exercise
Catering Service
Objectives:

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

 Create menu packages; and

 Justify the style of service chosen for the planned event.

Materials:

 08 Handout 1
 08 Handout 2
 08 Laboratory Worksheet 1
 Pen and paper

Basic Principles:

Reception and Beverages

Reception is a social gathering with light food and drinks often held to welcome attendees in an event or guests
coming from a previous activity. The dinner should be lighter if a group of attendees is coming from a reception
where heavy, filling hors d’oeuvres [or-dervs; food items in a reception which are smaller in portion size
compared to appetizers] were served. If attendees are coming from a liquor-only reception, then the meal could
be heavier. If they will be going to a business meeting immediately after lunch, order food and beverage that
will keep them awake.
Protein food items, such as seafood, lean beef, and skinless chicken, will keep attendees alert. Food items with
carbohydrates, such as rice, bread, and pasta, tend to relax attendees and put them to sleep. Lastly, food items
with fats, such as butter, whipped cream, and heavy salad dressings, also tend to make attendees sleepy,
sluggish, sand inattentive.
Consider Table 1 as an example of determining quantities of food during events.
Number of Hors d’oeuvres
Type of Reception Type of Eaters
per person
Light 3-4 pieces
2 hours or less,
Moderate 5-7 pieces
followed with a dinner
Heavy 8+ pieces
Light 6-8 pieces
2 hours or less,
Moderate 10-12 pieces
no dinner following
Heavy 12+ pieces
Light 8-10 pieces
Beyond 2 hours,
Moderate 12-14 pieces
no dinner following
Heavy 16+ pieces
Table 1. Determining Quantities of Food per Type of Reception
Source: Planning and Management of MICE, 2015, p.160

Understanding the purpose of a beverage function will give the catering sales representative an insight into the
type of event desired. This information is invaluable when creating an exciting, memorable event. There are
many reasons to schedule beverage functions. These events usually serve as a way for attendees to socialize
and engage in networking.
A short reception can provide a transition period from a long workday to an enjoyable dinner. A cocktail reception
scheduled from 6:00 p.m. to 8:00 p.m. instead of a dinner should offer a variety and quantity of food items so
attendees can have enough to satisfy their appetites.

08 Laboratory Exercise 1 *Property of STI

Page 1 of 4
 TH1905

Spirits include distilled beverages, such as whiskey (Bourbon, Scotch, Canadian, etc.), gin, vodka, brandy,
rum, tequila, and a variety of blends. Spirits can be consumed straight (neat), on the rocks (over ice), or as
highballs or cocktails, mixed with a variety of ingredients. Note, however, that serving alcoholic drinks in events
must be pre-approved by the venue and/or client, and is bound by specific laws that organizers must comply
with. Staff must also handle alcohol service professionally.
Trends show that overall consumption will average three (3) drinks per person during a normal two-hour
reception period. Assuming that 50 percent of the people will order spirits, order the following quantities for
every 100 attendees (see Table 2):
No. of Bottles Type No. of Bottles Type
2 Bourbon 1 Rum
2 Scotch 1 Brandy or cognac
3 Vodka 1 Tequila
1 Gin 1 Canadian whiskey
Table 2. Determining Quantities of Beverage per Type of Spirit
Source: Planning and Management of MICE, 2015, p.160

Wine consumption trends show that overall consumption will average three (3) glasses per person during a
normal two-hour reception period. Assuming that 50 percent of the people will order wine, order thirty 750 ml
bottles for every 100 attendees. Wine consumption trends also suggest that 30 to 40 percent of people will drink
red wine, with the remainder preferring white. Neutral beverages do not contain alcohol and include sparkling
or still water, tea, coffee, juice, sodas, etc.
Styles of Table Service
The style of service will often influence the types and varieties of food items the caterer can offer. The service
styles that can be used for a catered event are:
• Action station service. Chefs prepare and serve food items at a station in full sight of the attendees.
Attendees are often allowed to choose ingredients. Dishes that lend themselves well to this style of service
include work stations, pasta, grilled meats, omelets, crepes, sushi, flaming desserts, and Caesar salad.
These stations are sometimes called performance stations or exhibition cooking.
• Buffet service. Dishes are arranged on tables. Attendees usually move along the buffet line and serve
themselves. When their plates are filled, attendees take them to a dining table to eat.
• Cafeteria service. Also referred to as controlled buffet, is similar to buffet service where attendees usually
move along the table, except that they do not help themselves; they are served by chefs or food attendants
from behind the buffet line. This is a way to control portion sizes. Sometimes the inexpensive items, such
as salads, will be self-service, and the expensive meat items will be served by a food attendant.
• Plated buffet service. Selection of pre-plated food, such as entrées, sandwich plates, and salad plates,
are set on a buffet table where attendees will just have to get by themselves.
• Plated (American) service. Attendees are seated. Dishes are proportioned in the kitchen, arranged on
plates, and served by servers from the left. Beverages are served from the right. Used or soiled plates and
glasses are removed from the right. This is the most functional, common, economical, controllable, and
efficient type of service.
• Family-style (English) service. Attendees are seated. Large serving platters and bowls are filled with food
items in the kitchen and set on the dining tables by servers. Attendees pass the food to each other.
Occasionally, a host would carve the meat and serve it to his/her guests on plates.
• Russian service. Also called Restaurant Russian, attendees are seated in this style of service. Food items
are cooked tableside on a rechaud ([ree-show] portable cooking stove), that is on a gueridon (table-side
cart with wheels). Servers put the food items on platters and then pass the platters at tableside. Attendees
help themselves to the food items and assemble their own plates. Service is from the left.
• Preset service. Food is already on the dining tables when attendees are seated. Since preset dishes will
be on the tables for a few minutes before they are consumed, preset only those that will retain sanitary and
culinary qualities at room temperature. Most common are bread and butter, but often the appetizer will be
preset as well. For lunches with a limited time frame, occasionally, salad and dessert will also be preset.

08 Laboratory Exercise 1 *Property of STI

Page 2 of 4
 TH1905

• Reception service. Light food items are served buffet-style on a table. Attendees usually stand and serve
themselves. They normally do not sit down to eat. Food that will be passed on trays by servers during a
reception must be easy to handle. Sauced items, which could drip, should not be served, but easy-to-eat
finger food items would be appropriate.
• Butlered hors d’oeuvres service. Food is put on trays in the kitchen and passed by servers. Attendees
serve themselves using cocktail napkins provided by the server. This is a typical style of service used for
upscale receptions and is only appropriate for finger food items.
• Hand service. Also called Military service. Attendees are seated in this style of service. There is one (1)
server for every two (2) attendees, and they are served at their tables at precisely the same time. Servers
wear white gloves during hand service. Dishes are pre-plated, and the plates are usually fitted with dome
covers. Each server carries two (2) servings from the kitchen and stands behind the two (2) guests assigned
to him/her. When the captain gives the signal, all servings are set in front of all guests, and the dome covers
are removed simultaneously. This style applies to small-scale, elegant, fine-dining events.
For variety, mixing service styles during an event is possible. With this, organizers may begin with reception
service for appetizers, move into the function hall where the tables are preset with salads, rolls, and butter, use
French service for the soup course, use Russian service for the entrée, and end the meal with a dessert buffet.
This example may be applied only if it meets the event’s objectives, aligns with the event type and creative
handle, fits with the program elements, and covers enough logistical provisions.
Room Setups and Space Planning
First, an appropriate venue for the event must be selected. Consider several factors when making this selection
such as the appearance, location, utilities, and amount of floor space.
Most venues charge room rental rates that can only be negotiated if the group is very profitable. Sometimes
room rental will be on a sliding scale based on how much food and beverage revenue is generated. Important
considerations include room dimensions, ceiling height, number of columns, exits, and entrances; the proximity,
number, and quality of restroom facilities; the colors and types of floor and wall coverings; sound insulation; and
lighting. The overall appearance of the room is important.
Table placement at receptions or function halls also affects food consumption. For example, an appetizer table
placed against a wall provides only 180-degrees access to the food. On the other hand, a rectangular table in
the center of the room provides two (2) open sides, and 360-degree access to the food, allowing greater food
consumption.
Allocate about 10 square feet per attendee if seating is at rectangular banquet tables. If round tables are used,
about 12½ square feet per guest should be allocated. These estimates will suffice if the venue is using standard
chairs whose chair seats measure 20 inches by 20 inches. Adjust estimates if smaller chairs (seats measuring
18 inches by 18 inches) or larger armchairs (which usually have a minimum width of 24 inches) are used. Round
tables are the easiest for the food and beverage staff to service, and they maximize interaction among event
attendees.
Aisles also allow people to move easily around the room without squeezing through chairs and disturbing seated
attendees. They also provide a buffer between the seating areas and the food and beverage areas. They are
also needed for server access and movement. Aisles between tables and around food and beverage stations
should be a minimum of 36 inches wide (ideal is 48 inches wide).
Remember to take into account space taken up by buffet tables, plants, props, and other décor when forecasting
the number of attendees that can be served adequately. It is essential to communicate to the food and beverage
provider exactly how the rooms should be set up. This can be included on the banquet event order (BEO). The
BEO can also include designs, facility floor plans, and schematic drawings generated by a room layout software
for accuracy and convenience.
Tabletop
The top of the table is the “stage”. Once attendees are seated, they will spend the rest of the function or event
looking at the table. The table presentation sets expectations for the meal and should reflect the event’s creative
handle. Linen colors chosen should not clash with the carpet or wall treatments.
Most catered events, especially dinners, have centerpieces on the dining tables. Centerpieces should be
attractive and appropriate to the event type. Centerpieces on dining tables should be eye-appealing and never
at eye level as not to interfere with the attendees’ seated sight line.

08 Laboratory Exercise 1 *Property of STI

Page 3 of 4
 TH1905

References:
Fenich, G. (2015). Planning and management of meetings, expositions, events, and conventions. Essex, UK: Pearson
Education Limited.
McVety, P. J., Ware, B. J., and Ware, C. L. (2009). Fundamentals of menu planning (3rd ed.). Hoboken, NJ: John Wiley &
Sons, Inc.
Payne-Palacio, J., & Theis, M. (2016). Foodservice management: Principles and practices (13th ed.). Upper Saddle River:
NJ: Pearson Education, Inc.
Romero, E. (2015). Events management (2nd ed.) Quezon City: Rex Book Store, Inc.
Shiring, S. (2014). Professional catering: The modern caterer's complete guide to success. New York, USA: Delmar,
Cengage Learning.
Shone, A., & Parry, B. (2010). Successful event management: A practical handbook (3rd ed.). Hampshire, UK: Cengage
Learning EMEA.

Procedure:

1. Go to your respective event committees.

2. Committees must do the following suited to the type of event being planned for this period’s Task
Performance (Week 6: 05 Task Performance):
A. Create menu packages – two (2) sets (full course meal, i.e., appetizer, soup, salad, main
course, dessert, and beverage, if applicable)
B. Decide on which style/s of service is/are appropriate. Justify your choice in no more than five
(5) sentences.
3. Write your output on a sheet of yellow paper. Committees have 45 minutes to accomplish the activity.
4. After the allotted time, groups must choose a representative to present or share in class what they have
come up with. A maximum of seven (7) minutes per group is given for the oral presentation.
5. Written output and oral presentation will be evaluated using this rubric:
CRITERIA PERFORMANCE INDICATORS POINTS
Target attendees’ demographics and food preferences are evidently
15
well-thought-out in the creation of the menu packages.
Menu
Considerations Capability of cooks/event’s food or catering committee, equipment
capacity and layout, and seasonal availability of ingredients are also 15
taken into account in the creation of the menu packages.
There is balance on the number of items from each category appropriate
20
Menu Writing to the event type and creative handle.
Mechanics Created unique and enticing descriptive copies; used clear
20
terminologies to promote “truth-in-menu”.
Style of Justification on the chosen style/s of service is explained with supporting
20
Service details.
The representative maintained confidence, eye contact with the
Oral
audience, and used clear, audible voice; the length of the presentation 10
Presentation
is within the assigned time limit.
TOTAL 100

6. Submit your written output after the oral presentation.

08 Laboratory Exercise 1 *Property of STI

Page 4 of 4