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1. Reaction Paper for Prix Fixe 1 and 2
Operations Manager Function Report
From: Jiro R. Goto
H-430
To: Ms. Ma. Liza Jose
Faculty-in-charge
July 28, 2014

2. Last 23rd
of June, the section H-430 Catering Class had their kitchen test for the Prix Fixe 1 and
2 functions. The prix fixe 1 was entitled as “East meets west”, with a theme of black and red. The title was made
because of the food on our menu. It is a combination of Asian, Mediterranean, and Western food. The menu of the
first function consists of 5 courses, which are the soup, salad, 2 main entrée, desert, and a beverage. The soup is
Cream of Mushroom soup. The salad is Grilled Watermelon and Arugula Salad. The first entrée is Braised Pork
Belly with Jicama Slaw and Parsley Pilaf. The second entrée is Coconut Crusted Fish with Guava Curry Sauce,
Haricot Vert, and Wasabi Mashed Potato. The desert is Green Tea Panna Cotta with Cardamom Caramel. The
beverage is Pineapple Juice. The prix fixe 2 was entitled as “Aventura Europea” which literally mean as adventure
in Europe. We chose this title because it absolutely fits with the food on our menu. Our theme is brown and
yellow. Our food also consists of 5 courses. The soup is Roasted Corn Soup. The salad is Caesar Salad. The first
entrée is Baked Creole Chicken with Sautéed Seasonal Vegetable and Arroz Verde. The second entrée is Braised
Beef Belly with Sautéed Broccoli and Cauliflower and Roasted Garlic Mashed Potato. The desert is Molten
Chocolate Cake. The beverage is Strawberry Iced Tea.
Our first actual function was last 30th
of June 2014. It was the “East meets west” function. But
beforehand, we did a proposal and plans for the designated event of function. A week before our function, I,
together with my section, planned for the things that need to be discussed. These are the title of the event, the
theme, their uniforms, the food that we will serve, the market listing, the reservations of venue, the design and
layout for our venue and tables, and more importantly, their positions on our event. I actually divided the section
in two categories, the front of the house, and the back of the house. The front of the house includes the marketing
officer, receptionist, food controller, cashier, bar staff, food servers, dining supervisor, and the food and beverage
manager. The back of the house includes the stewards, executive chef, and sous chefs for cooking the soup, salad,
main entrée’s and the desert. For me, it was a hard tasks to designate people to a function at the first time because
you don’t know their capacities and capabilities. But when the function starts, it has accomplished a smooth and

3. continuous function. During the functions, we made some flaws and constraints. In the kitchen, some food is
having some delay to give out to the servers. While in the front of the house, the problem is the guest that came on
our functions. We didn’t meet our number of guest expectations. We only had about 20-25 guests that day. But
we received good feedbacks from the guest, their comments about our food are good. After that function, we
assess ourselves of the flaws we have made that day of function. So that in other catering functions, we could
improve it more. We also had a breakage report which consist of 3 pieces hi ball glass and 1 salad knife, which
totaled the amount of 284 pesos.
On our second prix fixe which was last 14th of July 2014, we had our second catering function namely
“Aventura Europea”. For our planning, we discussed about the usual things. We discussed about the title of the
event, the theme, their uniforms, the food that we will serve, the market listing, the reservations of venue, the
design and layout for our venue and tables, and more importantly, their positions on our event. Again, I find it
hard to designate them again because there has some change and one example of this is the food that is on the
menu. They are all new. But fortunately, I have surpassed the problems. There’s not much problems in the
planning because we have done that before. In the actual function, we had minimal flaws such as the flow of
function and preparation. Our centerpiece for that function is a ball-shaped aquarium with stones and pebbles in it,
with two roses and 3 flags of European countries, 2 country flag and 1 European flag. We didn’t have problems
with the guests before our food are consumed immediately by the guest. Gladly to maintain, we, again, met the
expectations of the guest about the food. They said that the food is again, good. But the bad thing, is the
performance of some in front of the house. Sometimes, we overlooked some tables, not knowing that they are
already done with the course they’re eating or they are not yet given any services by the servers, but we have
overcome to it immediately and properly. In the overview of the second function, it was good. The service is
good. The food is good. The punctuality is somehow maintained. The guests are satisfied, and however, there are
no complaints. So to sum up all of the comments and reactions on my classmates, they learned the flaws that were
experienced on past functions, and they will improve more.