Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

#2 Mayor Chanyungco St., Sta. Elena. Marikina City 1800
GRADUATE SCHOOL PROGRAM

MASTER OF ARTS IN TEACHING MAJOR IN FOOD TECHNOLOGY

CAFETERIA AND CATERING SERVICE

DISCUSSANTS: Melissa M. Malipot

Michele T. Barranda
Christian Dave C. Claridad
Lolita B. Panidar

ORIGIN OF THE FOOD SERVICE INDUSTRY

TWO CATEGORIES OF FOOD SERVICE INDUSTRY

A. COMMERCIAL ESTABLISHMENTS
Committed to earn profit through the sale if food and beverages.
B. INSTITUTIONAL CATERING
Provides volume food and beverage service to institutions such as factories, business houses, schools,
military, prisons, railways, airlines, etc.

CLASSIFICATION OF F&B FACILITIES

There are many ways to classify food and beverage facilities:
1. Commercial enterprises like restaurants and cafes that are committed to making profit.
2. Institutional catering that are operations that serve food in large quantities to institutions like schools,
hospitals, pension homes, etc.
3. They may be commercial or institutional operations that do not make distinctions as to whom they serve.
4. Those that serve restricted groups of people like passengers on a flight or member of a club.
5. Government bodies who may want to subsidise food programs as a perquisite to their employees.
6. Private ownership that provides food strictly for commercial purposes.
COMMERCIAL
RESTAURANTS
 A huge part of the food service business and create extensive employment.
 May be independent or part of hotel operations.
 Latin word resturare meaning “to restore”.
 Is a commercial establishment committed to the sale of food and beverage.
 The first big chain restaurant operator in the US was Fred Harvey.
 COFFEESHOP was an early type of restaurant, which appeared in England in the mid-1600s.
 JOHN R. THOMPSON was another early chain operator.
Restaurants can be further categorized by ownership:
1. A restaurant may be a licensed part of a hotel operation, whereby the sales of the restaurant contributes
to the sales performance of the hotel.
2. An independent business entity under individual ownership and management.
3. A chain restaurant that is part of a multi-unit organization, offering standardized menus, décor, type of
service and marketing strategy.
Restaurants may provide the following facilities:
 Bar
 Entertainment
 Children party facilities
 Home delivery services
 Take away services
 Outdoor catering
COFFEE SHOP
 Distinguished by its quick service
 Food is pre-plated from the kitchen
  Menus are quite light and simple.
 Informal which means that guests can come in casual wear.
SPECIALTY RESTAURANT
 The entire atmosphere and décor is geared to a particular theme normally related to a regional cuisine.
 Giving the public ethnic foods within a region.
 Concentrate on a particular food item.
 Can range from very up-market and exclusive places to very casual ones.
GRILL ROOM or ROTISSERIE
 A restaurant that specializes itself in grills of different meats, fish and poultry.
 Is a glass partition that separates the kitchen from the seating area so that guests can see the grill
preparation of their choice.

DINING ROOMS
 Are found in smaller hotels, motels, resorts, inns, clubs or heritage hotels.
 Specialize in a good buffet spreads or a choice of two table d’ hote menus.
DISCOTHEQUE
 It is a restaurant which is principally meant for dancing to recorded music.
NIGHT CLUBS
 It is principally open at night for dinner, dance, and live entertainment.
FOOD BARS
 This is a variant to fast food operations brought about by the emergence of mega malls.
FAST FOOD RESTAURANTS
 Had a great impact on the food service industry.
 Standardized ready-to-eat food and service.
CASUAL DINING
 This is a relatively new classification of restaurant where delectable pre-plated meals are served in an
informal atmosphere, yet formal in presentation.

FOOD COURTS
 This is a variant to fast food operations brought about by the emergence of mega malls.
 Is a dedicated place for eating where several fast food franchises can hire food booths and set up their
operations.
CAFES
 Are casual restaurants found in commercial and entertainment districts. Café means “coffee” in French.
 They are meant to serve only coffee or tea.
CAFETERIAS
 Are found in institutional catering, industrial canteens, army messes, residential colleges etc. adopt this
type of service for expediency and least fuss..

BAR
 Where liquor is sold and consumed. They are called inns in Europe; pubs and taverns in the UK.
INSTITUTIONAL
INSTITUTIONAL CATERING
 A huge business that is marked with volume.
 Standardized ready-to-eat food and service.
INDUSTRIAL CATERING
Refers to food programs in factories and corporate houses.
 Hospitals
 School
 College/University
 Military Catering
 Airline Catering
 Ship Catering
  Theme parks and Resorts
 Railway Catering
 Prison catering
 Youth hostels
 Clubs
 Outside catering

BANQUET ORGANIZATIONAL SET-UP

Banquet and catering may operate as stand-alone business or as a sub unit of the Food and Beverage
Department of hotels and food chains. In small establishments, banquet operations are handled directly by the
food outlet.
BANQUET SALES OFFICE
Under the direct supervision of the Banquet Sales Manager or Supervisor, this office’s typical duties and
responsibilities are:
 Establishing of sales goals and objectives sales strategies
 Determining marketing budget
 Setting up a system of record filing, tracing and follow up procedures with regard to its client base
 Soliciting banquet and convention functions
 Selling programs for merchandising rooms, food and beverage
 Developing package programs for special events
 Regularly evaluating the market and their needs and the company’s competition
 Consulting with clients for their function requirements
 Devising menus and determining prices
 Coordinating with various units regarding the requirements and set up for banquet events
 Training sales staff
 Circulating information regarding function amendments
BANQUET SERVICE SECTION
This section takes charge of:
 Preparing the requirements for banquet functions – facilities and amenities required by clients and the
preparation of mis-en-place; set up of the function rooms and/or catering venue;
 Serving food and beverage for banquet functions;
 Coordinating very closely with Banquet Sales Office for the requirements of clients and for service
instructions and with the kitchen for the dispatching of food and with other department on matters
pertaining to the function.

JOB DESCRIPTION OF BANQUET PERSONNEL

BANQUET SALES MANAGER
Basic Function: Responsible for handling bookings, reservations, adjustments in banquet, catering functions as
well as in promoting banquet packages.
Specific Duties:
 Assists sales executive in attending to the banquet bookings, reservations and inquiries and in making
clients calls;
 Ensures that information regarding banquet bookings, cancellations, and adjustments are disseminated to
all concerned departments;
 Prepares banquet sales forecast and monitors sales against targets;
 Designs marketing and sales strategies;
 Conducts sales blitz and other promotional activities Prepares proposal for possible banquet
materializations;
 Follows up on client inquiries and tentative reservations;
 Prepares function order and ensures their proper circulations;
 Prepares and order to ensure their proper circulations;
 Coordinates with the chef for the preparations of banquet menus;
 Coordinates with other units for the smooth flow of service;
 Prepares proposals to clients scouts for new clients and accounts;
 Coordinates closely to the client/organizer for the requirements pertinent to the function;
  Checks the set-up and service to ensures that service standards and client requirements are complied
with;
 Oversees ongoing functions;
 Supervises and checks the progress of task assigned to staff.
BANQUET SALES EXECUTIVE
Basic Function: Responsible for banquet sales and bookings.
Specific Duties:
 Attends to inquiries (either by phone or walk-in) regarding banquets –menu, rates, package of amenities,
terms etc.;
 Conducts showrooms for interested clients;
 Prepares proposals for possible banquet materialization;
 Follows up on inquiries and tentative reservations;
 Prepares event orders banquet functions;
 Coordinate with banquet service regarding the availability of amenities and facilities required by the
clients;
 Checks preparation and service as to whether they meet client requirements stated in event order;
 Maintains contract and harmonious relationship with clients;
 Attends to client complaints and takes appropriate action;
 Searches for a new or potential markets through research and referrals;
 Maintains and updates the account file and history of client;
 Conducts sales blitz and implements marketing strategies, conducts personal visits of
individual/commercial accounts;
 Maintains reports on solicitations, confirmations, cancellations, progress of sales calls, transportation
report, etc.;
 Reports to Banquet Sales Manager noted deficiencies as well as complaints regarding facilities and
services;
 Reports to superior about the progress of work assigned to him/her.
BANQUET SERVICE MANAGER OR SUPERVISOR
Basic Function: Responsible for arranging various hotel services, seating equipment and meal preparations that
are required to service a function.
Specific Duties:
 In consultation with his superior, formulates policies and guidelines that will ensure efficient flow of
banquet operations;
 Determines the operating requirements for banquet operations and prepares operating budget based on
these requirements;
 Establishes contact and harmonious relationship with prospective and regular clients; entertains their
inquiries, complaints and requests;
 Prepares staff work schedule and delegates side duties and special assignments;
 Calls for and presides over operational meetings with staff to discuss and resolve operational problems;
 Evaluates and monitors staff performance and takes a disciplinary action on violations of standards and
house rules;
 Coordinates with the kitchen for the food preparations; with Housekeeping department and other
departments for flow of banquet service;
 Coordinates very closely with the Banquet Sales Manager for the requirements of clients for banquet
functions;
 Insures the safekeeping, storage and issuance of banquet equipment and supplies; makes sure monthly
inventory in done to track down losses and damages to equipment;
 Attends to the investigations and processing of misconduct reports pertinent to banquet service staff;
 Conducts orientation and training of his staff in coordination with the Training Manager and Manager
Service Supervisor.
 Prepares and submits the reports required by management.
BANQUET CAPTAIN
Basic Function: Oversees the set-up, service and clearing in the banquet function assigned to him.
Specific Duties:
 A. Before the function
 Distributes assignments and side duties of banquet waiters and make follow-up;
 Initiates requisition for banquet supplies and equipment needed for the function assigned to him, using
the event order as a reference;
 Monitors the loading/transport of equipment for catering functions;
 Looks after the set-up and cleanliness of the function rooms;
 Monitors the necessary preparation before the start of operations and sees to it that all needed supplies
are available, clean and in good condition;
 Conducts Staff inspection and briefing before the function.
B. During the function
 Receives celebrants, honorees and organizers, solicits their feedback on set-up and finds out if they have
other concerns with respect to the function;
 Coordinates with the kitchen and other departments regarding the requirements, concerns and
complaints related to banquets;
 Monitors the performance of his staff and sees to it that they comply with service standards and
procedures as well as house rules;
 Greets and entertains guests, attends to their concerns and complaints;
 May assist in making drink order if the waiters are busy.
C. After the function
 Supervises the clearing of tables a\and function rooms;
 Checks and supervises the storage and safekeeping banquet equipment and supplies;
 Attends to the settlement of bills for banquet functions.
BANQUET RECEPTIONIST
Basic Function: Welcomes and greets guests at the entrance and escorts them to their tables.
Specific Duties:
 Participants in the preparation of mis-en place and in the set-up of the function room;
 Welcomes guests at the entrance and escorts them to their table; Attends to waiting guests;
 Attends to guest inquiries, requests and complaints;
 Monitors movement in the function room and reports to supervisor any usual incident or suspicious
person noted;
 Takes and serves beverage orders after ushering guests;
 Participates in clearing whole area after the function;
 Performs the tasks of a food attendant after guests are seated.
BANQUET CUSTODIAN
Basic Function: Responsible for the proper safekeeping and issuance of banquet supplies and equipment.
Specific Duties:
 Undertakes opening and closing inventory of stocks;
 Takes responsibility for the storage of banquet supplies and equipment;
 Undertakes opening and closing inventory of stocks;
 Receives and checks returned items for losses and damages and makes an inventory/losses report.
 Issues stocks for banquet functions following prescribed policies.
BANQUET WAITER
Basic Function: Attends to mis-en place preparation, set-up and service during banquet functions.
Specific Duties:
A. Before the Function
 Sets-up the table in accordance with floor plan;
 Sets up the service station with the necessary supplies;
 Refills salt and peppershakers and other condiments;
 wipes/prepares the necessary mis-en-place tray, cutleries, etc.;
 Reports to supervisor for inspection and briefing;
B. During the Function
 Assists guests in getting seated;
 Presents beverage check (for cash bar), receives and remits payment;
 takes and serves beverages orders; serves food to the guests;
 Pushes the sale of beverage items;
 Attends to guest inquiries, requests and complaints; and
 Clears the area of dirt, mess and other trash.
C. After the Function
 Clears the function room:
 Unfolds stackable chairs and tables and brings them to one corner;
 Picks up soiled linen and bundles them;
 Clears remaining soiled dishes and brings them to dishwashing area;
 Checks all areas for missing supplies and equipment;
 Unplugs electrical equipment and have them covered.