HM 117

SYLLABUS
(Module Description & Session Objectives)

Course Tittle: Banquet and Catering Services

Pre-requisite: _____________________

Course Description:
This course introduces the student to practice the principles of effective buffet in
banquet/event management from pre-planning to services and staffing to breakdown and cleanup.
The course focuses in the proper preparation and display of buffet food and service. Student will rotate
through different position in kitchen and ding room. This introduces also to students on-premises
catering management including planning, organizing, implementing, controlling, and customer
relations. It will cover the basic concepts of on-premise catering operation and management. The
emphasis will be on convention and event related catering operations. Service management
introduced in the lectures will be reinforced by extensive hands-on practice in tutorial sessions.

Content:
This course defines the concept of catering and list the catering segments. Students should be
able to explain the clientele and its needs, demand and its relationship. It identifies the types of
catering functions and explain a planning sequence of catering management functions. This would
also include interdepartmental relations in hotel or convention and event venue. The students will be
able to plan and organize a catering management function. They will be able to develop the required
standards and policies to accomplish the catering management function. Also, students will be able to
prepare a real scenario-based catering and banquet event and operate the event accordingly. It
includes purchasing, resource control, legislation, marketing, physical plant requirements, staffing,
food service and the food selections paired with beverages.

General Course Objectives:

By the end of the course, the students should be able to:
a) Understand the function of catering and planning for successful result
b) Understand financial, marketing and catering considerations in function catering
c) Identify the elements of catering: customer service, products, organizing and stuffing
d) Understand the procedural aspects of the stages of banquet process.

Module Summary and Contents:

Day No. Module Summary Contents

Day 1 A. Introduction of Banquet and Catering  Definition of terms
Management  Background of
Banquet and Catering
 Types of Catering

Day 2 B. Banquet Sales and Marketing  Definition of terms

 Factors of sales and
marketing
 Characteristics of
deferent markets
  Identify community
markets and market
trend

Day 3 and 4 C. Banquet Function  Types of functions

 Seven key catering
function
 Banquet planning
 Organizational goals

Day 5 D. Menu Planning and Pricing  Provide menu choices

 Prescribe menu for
event

Day 6 E. Interdepartmental Relationships  Liaise between office,

(-end of midterm) back of the house and
front of the house
personnel.

Day 8 F. Banquet Service Style  Types of banquet

styles

G. Equipment and Event Arrangement  Floor planning

 Equipment and event
considerations

H. Event Staffing  Hiring qualified staff

 Certificates and
experience record
 Handling pressure

Day 9 I. Financial Controls and Reports  Event financial debit

and credit
 Identify debit and
credit
 Contingency plan

Day 10 J. On/Off-premise Catering  Identify category

 Advantage and dis-
advantage
K. Outside Services  Identify outside
(-end of semi-final-) services
 Definition of terms

Day 11-15 L. Actual Functions and Catering Services  File event reports from
contract agreement to
financial reports

-End-