FB3
Banquet and Catering Services
**Week 1-2: Introduction to Banquet and Catering**
* **Defining Banquet and Catering:** Discuss the differences
between banquet service and regular restaurant service. Explain the
importance of planning, coordination, and execution for large-scale
events.
* **Types of Catering:** Explore different types of catering, such as
on-premise, off-premise, and specialized catering (e.g., wedding
catering, corporate events).
* **Banquet and Catering Operations:** Explain the various aspects
involved in banquet and catering operations, including menu
planning, venue selection, staff management, and guest relations.
**Week 3-4: Banquet Service and Setup**
* **Banquet Service Styles:** Explore different service styles, such
as buffet, plated, butler, and Russian service. Discuss the
advantages and disadvantages of each style and their suitability for
different events.
* **Table Setting and Decor:** Focus on proper table setting
procedures, including appropriate cutlery, glassware, and napkin
folding. Discuss the importance of creating a visually appealing and
appropriate ambiance for the event.
* **Banquet Equipment and Supplies:** Introduce various
equipment and supplies used in banquet service, such as chafing
dishes, serving trays, and linens.
**Week 5-6: Event Planning and Management**
* **Event Planning Process:** Discuss the steps involved in planning
a banquet or catering event, including budgeting, vendor selection,
timeline management, and guest list management.
* **Guest Management:** Emphasize the importance of providing
excellent customer service, handling special requests, and ensuring
guest satisfaction during events.
* **Food Safety and Hygiene:** Review essential food safety
practices, including proper food handling, storage, and temperature
control. Discuss the importance of maintaining a clean and sanitized
environment.
**Week 7-8: Catering Operations and Trends**
* **Catering Operations:** Explore the specific aspects of catering
operations, such as menu development, food preparation,
transportation, and on-site service.
* **Catering Trends:** Discuss current trends in the catering
industry, such as personalized menus, themed events, and the use
of technology.
* **Ethical Considerations:** Emphasize the importance of ethical
practices in catering, including responsible alcohol service, handling
guest information, and maintaining professional boundaries.
**Week 9-10: Career Opportunities and Entrepreneurship**
* **Career Opportunities in Banquet and Catering:** Explore various
career paths in the banquet and catering industry, including
banquet manager, caterer, event planner, and food service
supervisor.
* **Starting a Catering Business:** Discuss the steps involved in
starting a catering business, including business planning, licensing,
and marketing.
* **Industry Standards and Regulations:** Introduce relevant
industry standards and regulations for banquet and catering
services, such as food safety regulations and licensing
requirements.
**Learning Activities:**
* **Role-playing:** Simulating banquet and catering scenarios to
practice service skills.
* **Group Projects:** Planning and executing a mock banquet or
catering event.
* **Guest Speaker:** Inviting a professional from the banquet or
catering industry to share insights and experiences.
* **Field Trips:** Visiting local banquet halls or catering businesses
to observe operations and learn from industry professionals.
**Assessment:**
* **Written Exams:** Assess students' understanding of key
concepts and principles.
* **Practical Assessments:** Evaluate students' ability to apply their
knowledge in practical settings, such as setting up a banquet table
or preparing a menu.
* **Project Presentations:** Students can present their banquet or
catering event plans, demonstrating their understanding of the
entire process.
FB4**Quarter 4: Restaurant and Banquet Operations**
**Week 1-2: Introduction to Restaurant and Banquet
Operations**
* **Defining Restaurant Operations:** Discuss the different types of
restaurants (fine dining, casual dining, fast food, etc.), their unique
characteristics, and the roles of various staff members.
* **Banquet Operations:** Explain the difference between banquet
service and regular restaurant service, emphasizing the importance
of planning, coordination, and execution for large-scale events.
* **Menu Planning:** Introduce the concept of menu planning,
considering factors like target audience, budget, seasonality, and
dietary needs.
* **Types of Menus:** Explore various menu formats (à la carte,
table d'hôte, prix fixe, cycle menus, etc.) and their advantages and
disadvantages.
**Week 3-4: Menu Development and Costing**
* **Menu Engineering:** Discuss the principles of menu engineering,
including analyzing menu items based on popularity, profitability,
and customer satisfaction.
* **Menu Design:** Explore the importance of menu design,
including visual appeal, layout, and language used.
* **Food Costing:** Introduce methods for calculating food cost
percentage and understanding its impact on profitability.
* **Beverage Costing:** Discuss beverage costing, including the
calculation of beverage cost percentage and the importance of wine
lists and beverage pairings.
**Week 5-6: Banquet Service and Event Planning**
* **Banquet Service Styles:** Explore different banquet service
styles (buffet, plated, butler, etc.) and their suitability for various
events.
* **Banquet Setup and Layout:** Discuss the importance of proper
table setting, room layout, and decorative elements for a successful
banquet.
* **Event Planning:** Introduce the steps involved in planning a
banquet or catering event, including budgeting, vendor selection,
and timeline management.
* **Guest Management:** Discuss techniques for managing guest
expectations, handling special requests, and ensuring guest
satisfaction during banquets.
**Week 7-8: Food Safety and Sanitation**
* **Food Safety Practices:** Review essential food safety practices,
including proper food handling, storage, and temperature control.
* **Sanitation and Hygiene:** Emphasize the importance of
maintaining a clean and sanitized environment in restaurant and
banquet settings.
* **HACCP (Hazard Analysis and Critical Control Points):** Introduce
the HACCP system and its role in preventing foodborne illnesses.
* **Food Safety Regulations:** Discuss relevant food safety
regulations and legal requirements for restaurants and catering
businesses.
**Week 9-10: Emerging Trends and Future of Food and
Beverage Services**
* **Technology in Food Service:** Explore the impact of technology
on the food and beverage industry, including online ordering,
delivery services, and digital menu boards.
* **Sustainability in Food Service:** Discuss sustainable practices in
food service, including reducing waste, sourcing local ingredients,
and promoting eco-friendly practices.
* **Food Trends:** Explore emerging food trends, including plant-
based diets, personalized nutrition, and global cuisine influences.
* **Future of Food and Beverage:** Discuss potential future trends
in the industry, including automation, personalized dining
experiences, and the impact of changing consumer preferences.
**Learning Activities:**
* **Group Projects:** Students can plan and execute mock banquet
events, design menus, or develop food costing strategies.
* **Guest Speakers:** Invite professionals from the restaurant or
catering industry to share their expertise and insights.
* **Field Trips:** Visit local restaurants or catering businesses to
observe operations and learn from industry professionals.
* **Case Studies:** Analyze real-world case studies of successful
restaurant or banquet operations.
**Assessment:**
* **Written Exams:** Assess students' understanding of key
concepts and principles.
* **Practical Assessments:** Evaluate students' ability to apply their
knowledge in practical settings, such as setting up a banquet table
or preparing a menu.
* **Project Presentations:** Students can present their banquet or
catering event plans, demonstrating their understanding of the
entire process.
