introduction of catering management and types of catering

1. FACULTY: GARMENT TECHNOLOGY AND
FASHION DESIGN
DIVISION: RESTAURANT MANAGEMENT
AND GASTRONOMY
SUBJECT: BANQUET AND CARTERING
MANAGEMENT
NUMBER OF HOURS: 60 (3 CREDITS)
HCMC UNIVERSITY OF TECHNOLOGY AND EDUCATION

2. NTRODUCTION
Personal
information
 Full Name: M.S. NGUYEN THI THANH NHAN
 Phone number: 0936 707 441
 Email: nhanntt@hcmute.edu.vn
Certificates and experience
 Master of Tourism and Hospitality Management at University of Bangkok (Thailand)
 Master of Radio Physics and Electronics at University of Science
 Head of Food and Beverage Faculty at Vocational School
 Lecturer of Hospitality management Major at Sonadezi College School
 Lecturer of Restaurant and Gastronomy Management Major at UTE

4. PREREQUISITE
Food and beverage
service
Introduction to tourism
and hospitality
Communication skills

5. Provide the professional knowledge of catering
management: planning, Operations—Execution of
Tasks, Organizing the catering events, equipment,
Implementing, Controlling.
01
Form ideas for case study of catering
management. Calculate and design document
on catering management
02
Teamwork skill, Presentation skill
Read and understand English materials in catering
management course.
03
Analyze and synthesis document to write the case
study of catering plan
04
Objectives
Practice the professional working style,
and self-study
05

6. Nhan
nguyen
CONTENTS
L1
• Chapter 1: Catering one World: Types of
Catering
L2
• Chapter 2: The Seven Functions of Catering
L3
• Chapter 3: Planning—The Basic Catering
Management Function
L4
• Chapter 4: Operations—Execution of Tasks

7. Nhan
nguyen
CONTENTS
L1
• Chapter 5: Organizing the catering events
L2
• Chapter 6: Equipment
L3
• Chapter 7: Implementing
L4
• Chapter 8: Controlling

8. MAIN BOOK REFERENCE
Stephen B. Shiring, Sr., R.
William Bill Jardine, & Richard J.
Mills, Jr.(2001). Introduction to
Catering: Ingredients for
Success. Thomson Learning,
USA
https://setupmyhotel.com/
https://www.hoteljob.vn/
Scanlon, Nancy Loman (2007).
Catering management.3rd ed. John
Wiley & Sons, Inc., Hoboken, New
Jersey
Stephen B. Shiring, Sr. Quản trị
dịch vụ ăn uống chuyên
nghiệp.NXB Bách khoa, Hà Nội

9. BONUS MARK MIDDLE (50%) FINNAL (50%)
- Hardworking
- State
- Attendance and
Participation
Presentation, homewwork (
planning, action plan,
organizing, equipment and
implementing )
Essay for case
study

10. Type Content Timeline Assessment
method
Assessment
tool
Formative Assignment
Ex#1
List and categorize the types of catering,
give examples
Week 2 Homework Grading
criteria
Ex#2
Choosing the case study of catering
management
Draw and explain the process of catering
organization
Week 3 Homework Grading
criteria
Ex#3 Write action plan for case study by excel Week 5 Homework Grading
criteria
Ex#4 Write the plan for operation Week 7 Homework Grading

11. Type Content Timeline Assessment
method
Assessment
tool
Formative Assignment
Ex#5 Write the plan for organizing the event Week 8 Homework Grading
criteria
Ex#6 Write the plan for equipment Week 9 Homework Grading
criteria
Ex#7 Write the plan for implementing Week 10 Homework
Final exam
Complete the overall essay for case
study.
Week 11 Essay of case
study
Rubric
Presentation of project Week 12 Present Rubric

12. 1. Hyatt Regency Danang KS-NH and Spa
2. Furama KS-NH
3. Vinpearl Luxury Da Nang KS-NH
4. Vinpearl KS-NH & Spa Ha Long

13. SAIGON EXHIBITION AND CONVENTION CENTER
InterContinental Saigon
Novotel Saigon
Gem Center

14. Phần 1: Tổng quát –Part 1: Overview of company
• Slide 1: Tổng quan về KS-NH- Overview of company
– Hình đại diện, địa chỉ, thông tin liên lạc: pictures, address, contact information
– Communication and sales channels: kênh quảng cáo và bán hàng
• Slide 2: Sản phẩm và dịch vụ- Products and services
– Số lượng, tên dịch vụ, hình, giá – name of products or services, quantity, figures, prices
• Slide 3: Sơ đồ tổ chức - Organizational chart
• Slide 4: Giới thiệu chi tiết về bộ phận F&B hoặc bộ phận event của doanh
nghiệp. Detail the F&B or event department-

15. PART 2: PLANNING
Executive Summary
planning
Operation
Organizing the catering event
Implementing and Controlling
Equipment

16. Wyndham Hotel Group
Choice Hotels International (CHI)
Accor Hotels
Best Western International

19. Phú Mỹ
Hưng
Midtown