Republic of the Philippines

VISION QUIRINO STATE UNIVERSITY MISSION

The leading center for academic Diffun Quirino Develop competent and morally upright
and technology excellence and prime professional and generate appropriate
catalyst for a progressive and sustainable knowledge and technologies to meet the needs
Quirino Province and southern Cagayan COLLEGE OF HOSPITALITY INDUSTRY MANAGEMENT of Quirino Province and Southern Cagayan
Valley Bachelor of Science in Hospitality Management Valley

COURSE SYLLABUS IN
HRM 116 – Banquet and Catering Management
Second Semester, SY 2014-2015

I. Course Number: HRM 116

II. Course Title: BANQUET AND CATERING MANAGEMENT
III. Credits/Units: 3 units
IV. Hours/Week/Semester: 5 hours/week (2 hours lecture, 3 hours laboratory
V. Course Pre-requisite: None
VI. COURSE DESCRIPTION
This course provides students with skills and knowledge required to analyze, interpret and manage the department operation of the food and
beverages division of hospitality establishment with emphasis on the banquet and catering section.
VII. GENERAL OBJECTIVES:
At the end of the semester, the student should have been able to:
1. Define banquet, function and catering services;
2. Explain the importance of catering as they relate to the profitability of any hospitality establishment;
3. List the advantages that the catering business has over restaurant that offer other kinds;
4. Differentiate caterer and banquet manager;
5. Explain the key of being a successful caterer/catering service;
6. Analyze guidelines for a successful catering; and
7. Point out factors to consider in selecting food service worker for catering business/activities.
VIII. BASIC REFERENCES:
1. The Maya Kitchen. Foodservice and Catering Management: A Practical Guide. Phils: Liberty Commodities, Inc. 2004.
2. Nagrath, Kushagra. Banqueting & Catering Management. New Delhi: kanishka Publishers, 2006.
3. Samson, Janil Jose F.; Borja Mitchell Antonio. Food Production Management. Manila: Mindshapers Co., Inc. 2007.
 4. Andrews, Sudhir. Food and Beverage Management. International Edition. McGraw-Hill Publishing Co. Ltd. 2008
5. Brown, Graham & Hepner, Karon. The Waiter’s Handbook. Third Edition. Pearson Education South Asia PTE LTD. Phils., 2005.
6. Roldan, Amelita S. Operating Mananing Hotel and Restaurant Business. Manila: AR SDMS. 2004.
7. Roldan, Amelia S. Food Service and Bartending Manila: AR SDMS. 2004

IX. Course Requirements: Quizzes, Exam and Culminating Activity (Catering Service: from planning to execution)

X. Grading System:
A. Lecture (60%) B. Laboratory (40%)
Quizzes 30% Laboratory Reports 40%
Class Recitation 20% Laboratory Performance/Projects 60%
Attendance/Assignment 10% 100%
Midterm/Final Term Exam 40%
 100%

Midterm Grade/Semi-Final Grade = (Lecture x 0.6) + (Laboratory x 0.4)

Final Grade = Midterm Grade + Semi-Final Grade
2
Prepared by:

FRANCE MARIE ANN A. RAGUINI

Instructor

Recommended for Approval: Approved by:

NIDA A.GANOTICE, MSHM CARMELITA T. DELA CRUZ, MAT

Dean, College of Hospitality Industry Management Director for Instruction

COURSE OUTLINE:

COURSE CONTENT SPECIFIC OBJECTIVES VALUES NO. TEACHING ENHANCEMENT EVALUATION OUTPUT/
INTEGRA OF STRATEGIES/ ACTIVITIES TECHNIQUE REMARK
TION HOU ACTIVITIES S
RS

At the end of this coverage, the

students should have been able to: Attentiveness 3  Lecture-  Blackboard Purge:
I. Introduction to 1. Define basic terms; and Discipline Discussion The student will  Quiz
Banquet and 2. Explain the importance of write everything
Catering catering and banquet as they know about
Management they relate to the
a. Definition of the topic on the
profitability of any
Basic Terms hospitality establishment. board.
b. Special function 3. Enumerate the functions
of banquet catered by banquets
 II. Food and Beverage
Department 1. Identify the sub-units of Attentiveness 3  Lecture-  Students will be  Checking of
a. Sub-units of the the food and beverage Discipline Discussion divided into 2 output
food and department. Flexibility
 Group groups and they
beverage 2. Enumerate the basic Dynamics will make an
Department functions of the food and
b. Organizational Beverage personnel; organizational
Chart 3. Determine the man power
c. Responsibilities requirement needed in the
of the Food and different types of service;
Beverage and
Department 4. Enumerate the functions
d. Manpower of the food and beverage
Requirement department.
III. The Food Service
Professionals 1. Enumerate the food Discipline 3  Lecture-
a. The Front Line service personnel; Flexibility Discussion  Quiz
Services 2. Discuss the basic Time
b. The Back Line functions of each Management
Services personnel;
c. Competencies of 3. Differentiate frontline and
a Food Services backline personnel; and
Professionals 4. Discuss the importance of
competencies in the
service.
IV. The Banquet and
Catering Personnel 1. Enumerate the banquet 6  Lecture-
a. The Banquet sales personnel. Discussion  Quiz
Sales 2. Enumerate the banquet
b. The Banquet service personnel; and
Service 3. Identify the basic
c. Banquet Policies functions of each
personnel.
4. Understand banquet
policies.
 V. Banquet Service
Lay-out 1. Draw a simple banquet Attentiveness 6  Group
a. Banquet Beverage service layout; Discipline Dynamics  Draw a simple  Checking of
Service 2. Identify the areas needed  Reportorial banquet output
b. Banquet Sales Kit in the banquet layout; service lay-out
3. Enumerate the sales and identify
banquet kit; and the areas
4. Prepare a simple banquet needed per
kit. group.
 Prepare a
simple
banquet kit
per group.
VI. Banquet Menus
a. State Banquet 1. State the important aspect Attentiveness 6  Lecture-
Procedure to consider in making a Discipline Discussion  Prepare a  Checking of
b. Outdoor Catering banquet menu;  Group banquet menu output
2. Prepare a banquet menu; Dynamics by group
3. Explain outdoor catering;  Present an
 Reportorial
and example of
4. Present a banquet kit with banquet kit
banquet menu packages. with banquet
menu
packages per
group
VII. Menu Costing and
Pricing 1. Understand the Honesty 6  Group  Make a
a. Tools and Aids in computation for beverage Dynamics costing  Checking of
Recipe Costing cost;  Reportorial output
b. Determining 2. State the importance of
Food and determining food and
Beverage Cost beverage cost; and
c. Determining 3. Determine food and
Food and beverage cost. Explain the
Beverage Selling process of determining
Price selling price; and
d. Ordering for 4. Compute the cost and
banquet function selling price of a dish.
 5. Identify the tools used in
computing recipe cost;
6. Compute a standardize
recipe to a smaller one;
and
7. Enumerate and understand
the process in ordering
and computing banquet
function recipe.
VIII. Banquet Booking
a. Documents used in 1. Understand the procedure Honesty 3  Lecture-  Culminating
booking banquet in booking a function Discussion Activity  Quiz
b. Booking Procedures 2. Explain special  Evaluation of
for Banquet function requirements in booking; culminating
and activity
3. Follow procedure in
booking
 TABLEOF SPECIFICATION
Mid Term Examination
 Contents CS Level of Skills Total
K C AN SY APN E
I. Housekeeping Organization 3 weeks 5 5 5 5 5 5 30
A. Definition importance
B. Types of Housekeeping
C. Housekeeping Organization
D. Scope of Housekeeping Maintenance
E. Housekeeping Responsibilities
F. Standard of Ideal Housekeeping
II. Cleaning Supplies & Equipment & Procedures 3 weeks 5 5 5 5 5 5 30
A. Equipment and their usage
B. Supplies, materials, chemical and tools
C. Bathroom Cleaning
D. Furniture care and spot removal
E. Window cleaning Contents CS Level of Skills Total
F. Brass Cleaning K C AN SY APN E
IV.G.Guestroom
PreparingCleaning,
accomplishment
Care andreport
Maintenance 4 weeks 10 10 5 5 10 10 50
A. Nature
III. Floor and Care
Cleaning, scopeand Maintenance 3 weeks 5 5 5 5 5 5 30
B. Classification
A. Types of floor, careof guestroom
and maintenance
C. Installation set-up of
B. Cleaning supplies for floor roommaintenance
amenities
D. Installing room sign
C. Resilient floor care and maintenance
D.E. Hard
Forms andcleaning
floors documents andinstalled in guestroom
maintenance
E.F. Care
Preparation
of woodfor androom keeping
parquet
G. Room cleaning
F. Floor cleaning processand maintenance procedures
G.H.Stripping/Wet
Room make-up procedures
scrubbing
I. Inspecting
H. Finishing floor a vacant room
I.J. Carpet
Replenishment
shampooing of bed linen
K. Issuance of requested
J. Floor polishing procedures item
L. Mini bar in guests
M. Room Set-up TOTAL 90 Final
N. Replenishment of mini bar stock Examination
V. Managing and Monitoring the housekeeping job 3 weeks 10 10 10 10 5 5 50
A. Scope of housekeeping management
B. Budget preparation
C. Estimating manpower requirements
D. Reporting and documents
E. Monitoring the housekeeping job
F. Materials control
G. Controls in stock issuance
Total 100