Introduction of banquet and catering management subject 2021
•
0 likes•268 views
This document provides information about a course on banquet and catering management. The course is 3 credits and involves 60 hours. It will provide professional knowledge on catering management, including planning, operations, organizing events, equipment, implementation, and control. The objectives are to practice professional work skills and self-study. The content will cover 8 chapters on topics like types of catering, functions of catering, and specific aspects of management. Students will complete assignments, a final exam essay on a case study, and a presentation on their project.
Report
Share
Report
Share
Download to read offline
Recommended
THE FOOD SERVICE SEQUENCE (MISE EN PLACE)
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
F&b notes basics
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
Banquet and catering operations
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Chapter 1 Introduction to Food & Beverages Service
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
Table service
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Food and-beverage-service-management
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Room service
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
Banquets
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
Recommended
THE FOOD SERVICE SEQUENCE (MISE EN PLACE)
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
F&b notes basics
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
Banquet and catering operations
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
Chapter 1 Introduction to Food & Beverages Service
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
Table service
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Food and-beverage-service-management
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
Room service
Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
Banquets
A banquet is a large formal meal or feast, usually for many guests. This document provides details on the history and types of banquets, including:
- Banquets originated in ancient Egypt and were celebrated in tombs; they later evolved from medieval ceremonies where guests would stand while tables were cleared.
- Modern banquets usually involve pre-selected menus catering to large groups and allow clients to host events without food preparation responsibilities.
- Effective banquet management requires coordination between departments, detailed planning, and ensuring all client needs and legal requirements are met.
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
Buffet 1
The document discusses buffets, including their key components, types, advantages, and disadvantages. It notes that buffets provide variety, self-service convenience, and an informal atmosphere but can result in food waste and lack of personalized service. Various types of buffets are outlined like meal period buffets, finger buffets, and occasion buffets. Planning considerations for buffets involve factors like available space, number of guests, layout, equipment needs, and cost management.
Food and beverage international servic
This document discusses food and beverage service methods. It covers the objectives of the document, which include describing the importance of service to customers and the role of servers. It then outlines the topics to be covered, which are dining room service from the customer's perspective, the importance of service, the role of servers, types of service, and obstacles to good service. The document proceeds to discuss these topics in more detail over several pages.
Understanding foodservice operations
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
Restaurant Preparation
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Introduction -History of Culinary
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
Organizational structure in kitchen
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Fb operation chapter_09
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
FBS ppt..pptx
The document outlines the necessary skills for taking table reservations which include answering inquiries promptly and accurately, recording reservation details based on establishment standards, and confirming reservation details with customers. It also discusses types of reservation systems such as manual, online, and call ahead seating along with the advantages and disadvantages of taking reservations. Common alternatives to reservations like waiting lists and call ahead seating are also covered.
Chapter 5 - Serving Techniques
The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
ROOM SERVICE.pptx
Room service allows hotel guests to have food and drinks delivered directly to their rooms. Orders can be placed 24 hours a day by calling the room service department. Food is prepared in the kitchen and delivered to guests by room service staff, who knock, announce themselves, and serve the order. Room service provides privacy and convenience for guests, but food and drinks are more expensive than dining in the hotel restaurant due to delivery costs. Hotels must ensure food is still hot when delivered and that limited room service menus can be prepared quickly.
Chapter 2 mise-en-place(1)
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
Food and beverage service methods
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
BANQUET
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
Food and beverage service ppt.
this presentation is all about basics of service ,type of restaurant, and different organisational chart.
service sequence
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.
Types of food and beverage services
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
CLASSIFICATION OF FOOD AND BEVERAGE DEPARTMENT
The document classifies the departments in a food and beverage department. It divides the departments into three categories: food production, food and beverage service, and support services. Food production includes the main kitchen, satellite kitchens near restaurants, and a bakery. Food and beverage service comprises restaurants, banquets, room service, a lounge, and bars. Support services involve purchase, stores, and stewarding responsibilities like cleaning and stocking.
Cul1105 concepts and theories of culinary techniques (5)
This document outlines the syllabus for a culinary techniques course that covers fundamental cooking concepts and skills over 11 weeks. It includes 3 hours of weekly lecture and assignments but no lab hours. Students will learn about stocks, sauces, soups, vegetables, starches, and heat techniques. They will be evaluated on homework, quizzes, a notebook, exams, and a group project. The syllabus provides policies and guidelines for grading, attendance, and students with disabilities.
Resume for recent college graduate
This document outlines a seminar to teach college students how to write a resume. It includes the course purpose, parameters, schedule, materials, and notes for the trainer. The seminar aims to help students understand the key steps to writing a resume, avoid common mistakes, write a rough draft, and know where to find additional resources. It covers welcoming students, discussing why resume writing is relevant, reviewing the seven steps and examples of good and bad resumes, engaging in critical thinking exercises, and having students complete a rough draft resume.
More Related Content
What's hot
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
Buffet 1
The document discusses buffets, including their key components, types, advantages, and disadvantages. It notes that buffets provide variety, self-service convenience, and an informal atmosphere but can result in food waste and lack of personalized service. Various types of buffets are outlined like meal period buffets, finger buffets, and occasion buffets. Planning considerations for buffets involve factors like available space, number of guests, layout, equipment needs, and cost management.
Food and beverage international servic
This document discusses food and beverage service methods. It covers the objectives of the document, which include describing the importance of service to customers and the role of servers. It then outlines the topics to be covered, which are dining room service from the customer's perspective, the importance of service, the role of servers, types of service, and obstacles to good service. The document proceeds to discuss these topics in more detail over several pages.
Understanding foodservice operations
This document discusses the various segments of the foodservice industry. It describes full-service restaurants, quick-service restaurants, hotels, clubs, catering, and institutional foodservice. Full-service restaurants employ servers and range from fine dining to casual. Quick-service restaurants offer speed, convenience and reasonable prices. Hotels provide lodging and a variety of dining options. Clubs offer food service to members. Catering provides food and service for groups at off-premise locations. Institutional foodservice supplies meals for businesses and organizations. The document also briefly discusses sole proprietorships, partnerships, corporations, and entrepreneurs.
Restaurant Preparation
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Introduction -History of Culinary
The document provides biographical information on several important chefs throughout history:
1) Heston Blumenthal, Ferran Adrià, and other modern chefs are exploring new cooking techniques like molecular gastronomy and sous vide that allow for precise control of cooking temperatures and times to produce innovative textures and flavors.
2) Fernand Point was a French chef in the 20th century known for simplifying and lightening classical French cuisine, influencing many future great chefs.
3) Taillevent and Francois Pierre de La Varenne authored two of the most important early cookbooks, helping to establish classical French cuisine.
Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
Organizational structure in kitchen
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Fb operation chapter_09
This document outlines the steps in a standard food and beverage service sequence. It begins by greeting guests, seating them and opening napkins. It then describes serving bread, butter, water and taking food and drink orders. The steps continue through serving courses like appetizers, mains and desserts. It also covers taking payment and seeing guests out. The document provides details on each step, like which guests to serve first and how to carry plates and drinks. It aims to guide servers through an entire multi-course meal service.
FBS ppt..pptx
The document outlines the necessary skills for taking table reservations which include answering inquiries promptly and accurately, recording reservation details based on establishment standards, and confirming reservation details with customers. It also discusses types of reservation systems such as manual, online, and call ahead seating along with the advantages and disadvantages of taking reservations. Common alternatives to reservations like waiting lists and call ahead seating are also covered.
Chapter 5 - Serving Techniques
The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
ROOM SERVICE.pptx
Room service allows hotel guests to have food and drinks delivered directly to their rooms. Orders can be placed 24 hours a day by calling the room service department. Food is prepared in the kitchen and delivered to guests by room service staff, who knock, announce themselves, and serve the order. Room service provides privacy and convenience for guests, but food and drinks are more expensive than dining in the hotel restaurant due to delivery costs. Hotels must ensure food is still hot when delivered and that limited room service menus can be prepared quickly.
Chapter 2 mise-en-place(1)
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
Food and beverage service methods
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
BANQUET
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
Food and beverage service ppt.
this presentation is all about basics of service ,type of restaurant, and different organisational chart.
service sequence
This document outlines the standard service sequence for waiting on guests at a restaurant. It includes 10 steps: 1) greeting guests and seating them, 2) unfolding napkins, 3) serving water, 4) presenting and describing the menu, 5) taking orders, 6) serving food and beverages, 7) clearing dishes, 8) handling bills, 9) thanking guests and resetting the table, and 10) being available to answer any questions from other students about the service process. Each step provides details on proper procedures such as using the left hand to serve and the right hand to pour drinks, starting service from the right side and moving counterclockwise around the table.
Types of food and beverage services
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
CLASSIFICATION OF FOOD AND BEVERAGE DEPARTMENT
The document classifies the departments in a food and beverage department. It divides the departments into three categories: food production, food and beverage service, and support services. Food production includes the main kitchen, satellite kitchens near restaurants, and a bakery. Food and beverage service comprises restaurants, banquets, room service, a lounge, and bars. Support services involve purchase, stores, and stewarding responsibilities like cleaning and stocking.
What's hot (20)
Similar to Introduction of banquet and catering management subject 2021
Cul1105 concepts and theories of culinary techniques (5)
This document outlines the syllabus for a culinary techniques course that covers fundamental cooking concepts and skills over 11 weeks. It includes 3 hours of weekly lecture and assignments but no lab hours. Students will learn about stocks, sauces, soups, vegetables, starches, and heat techniques. They will be evaluated on homework, quizzes, a notebook, exams, and a group project. The syllabus provides policies and guidelines for grading, attendance, and students with disabilities.
Resume for recent college graduate
This document outlines a seminar to teach college students how to write a resume. It includes the course purpose, parameters, schedule, materials, and notes for the trainer. The seminar aims to help students understand the key steps to writing a resume, avoid common mistakes, write a rough draft, and know where to find additional resources. It covers welcoming students, discussing why resume writing is relevant, reviewing the seven steps and examples of good and bad resumes, engaging in critical thinking exercises, and having students complete a rough draft resume.
BME 3.docx Total Quality Managemnt Syllabus
This document provides the syllabus for a course on Total Quality Management at the North Eastern Mindanao State University. The summary is:
The syllabus outlines an 18-week course on Total Quality Management that will introduce students to key concepts like continuous quality improvement, customer focus, and quality tools. The course will cover topics such as the philosophies of quality gurus, Kaizen concepts, quality planning tools, and quality standards. Students will learn through remote lectures, activities, and exams. Their performance will be evaluated based on attendance, assignments, exams, and a project to demonstrate understanding of applying quality principles.
Food Service MQA Visit.pptx
The document outlines details of the Diploma in Food Service Management program at the Malaysian Institute of Chemical and Bioengineering Technology. It introduces the program coordinator, Dr. Siti Fatimah Ibrahim, and two other representatives. The presentation covers the curriculum design, delivery methods, industry component assessment, and 2u2i study mode management. It also discusses the program educational objectives, learning outcomes, course structure across 5 semesters including the industry component in semesters 4 and 5. Assessment methods in both academic and industry components are described. The document shares information on student activities, industrial collaborations, consultancy achievements, short courses, laboratories, pilot plant facilities and the academic and technical staff supporting the program.
THSC.pdf
This document provides a model curriculum for the qualification of a Food and Beverage Service Associate. It outlines the training parameters, program overview, compulsory modules, and module details. The program is aimed at developing the skills and knowledge required to inspect and organize dining areas, take food and beverage orders, serve guests, perform post-dining operations, maintain service standards, ensure privacy and confidentiality, and follow health and safety practices. The total duration of the program is 336 hours, split between theory, practical, and on-the-job training modules across 8 compulsory modules.
Curriculum Design Crayons2
The document outlines the 10 step process for curriculum design: 1) Needs assessment, 2) Rational statement, 3) Determining content, 4) Defining goals for topics, 5) Writing learning objectives, 6) Choosing instructional strategies, 7) Evaluation, 8) Constructing instructional units, 9) Implementation, and 10) Sharing the curriculum. It provides examples and descriptions for each step, emphasizing the importance of aligning objectives, content, instructional methods, and evaluation. The overall goal is to design an educational program that meets learners' needs and produces the intended outcomes.
CBC Food and Beverage NC III.doc
This document outlines a competency-based curriculum for the Food and Beverage Service NC III qualification in Tourism sector. The 124-hour course covers basic, common and core competencies required at the NCIII level, including providing specialist advice on food or wine and preparing espresso coffee. The curriculum is divided into modules addressing topics such as leading workplace communication, controlling stock, and advising customers. Upon completing the modules and assessments, trainees will be competent in all areas required for the Food and Beverage Service NC III qualification.
Course Layout Presentation FINAL
This document outlines the objectives, curriculum, and career outcomes of an online certificate program in pastry and baking. The program aims to teach students foundational culinary techniques to pursue a career in the culinary arts industry. The curriculum covers topics such as baking, safety and sanitation, cooking methods, and food service management. Upon completing the program, students will be prepared for entry-level careers in bakeries, restaurants, and other food service establishments as pastry chefs, bakers, cooks, and managers.
Food production (3rd sem)
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
Food production (3rd sem)
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
1014022 ypdhpe2011 7
This document provides a learning guide for the unit Methods 2B: PDHPE 2Y. It outlines six learning outcomes for the unit and two assessments. Assessment 1 involves designing an assessment schedule, task outlines, and rubrics worth 50% of the grade. It is due in Week 4. Assessment 2 involves participating in a testing workshop during Weeks 7 and 8 worth 50% and assessing outcomes 1-6. The guide also provides contact information for academic staff and a schedule of teaching activities.
PKM. Syllabu. Cookery.pdf
This document contains a course syllabus for Cookery, a 3-unit course offered at the Republic of the Philippines Pambayang Kolehiyo ng Mauban in Quezon for the 2nd semester of the 2019-2020 academic year. The syllabus outlines the course description, objectives, topics to be covered over 18 weeks, teaching methods such as lectures and demonstrations, and assessment tasks including exams, presentations and participation. The course aims to teach students to prepare a variety of dishes including appetizers, salads, sandwiches and desserts, and properly store cooked foods.
Instructional plan 2
This document outlines a two-day training workshop to introduce adult learners to a career as a vocational nurse. The workshop will be facilitated by two experienced nurses and aims to give participants an overview of the vocational nursing curriculum, expectations, and program requirements. It will also help reduce dropout rates and maintain attendance. The audience consists mainly of African and Hispanic adults aged 20-40 who have obtained a high school degree or some college credits. Through presentations, videos, assignments, and assessments, the workshop will ensure participants understand the curriculum, can communicate effectively in English, and are prepared to begin vocational nursing studies.
Using competence-based approach in the development of a writing course for en...
This document summarizes a thesis that developed an English writing course for engineers at Vietnam Atomic Energy Institute using a competence-based approach. The study aimed to identify students' writing needs through surveys and interviews with employers. Based on the needs analysis, the researcher designed a draft course and had teaching experts evaluate it. The experts provided feedback to improve the course objectives, content, schedule, and assessment methods. The goal was to create a workplace-oriented writing program aligned with the competence demands of the nuclear energy field.
BBA+ MBA Dissertation.pptx
This document provides information about the Dissertation (PG) course for the BBA+MBA (Dual) program. The course is 17 weeks and carries 13 credits. Students will learn how to create a structured report on an academic topic by defining a scholarly inquiry involving systematic data gathering and analysis to produce a structured report. Supervisors will advise students on their topic, methodology, and dissertation structure and format. Students are expected to meet regularly with supervisors and submit weekly progress reports. The dissertation must follow guidelines for sections like the abstract, introduction, literature review, methodology, results, and references.
Lodging Mgmt II Syllabus
This document outlines the course details for a Lodging Management II class. The course is 120 hours and focuses on hospitality and lodging management. Students will learn about hotel types, ownership, front office procedures, and basic housekeeping and safety skills. The curriculum is produced by the American Hotel and Lodging Association. The course covers topics like leadership, guest experience management, front office operations, food and beverage services, business operations, and safety/security. Students will apply skills like facility maintenance, time management, and quality customer service. Grading is based on assignments, projects, time management, tests and quizzes.
Imad portfolio
This document contains sections on a teacher's personal and academic background, teaching responsibilities, research activities, professional development activities, and student evaluations. The teacher's philosophy focuses on building trust with students and connecting classroom material to real life. They have 19 years of experience and degrees including a PhD in Linguistics. Their responsibilities include undergraduate teaching, supervising master's and PhD students, and participating in committees. Research activities include publications, conference presentations, and editing roles. Professional development includes training courses, workshops, and community engagement projects. Student evaluations assess aspects of teaching quality.
Imad portfolio
This document contains a teacher's portfolio that outlines their personal and academic background, teaching experience, research activities, publications, committee involvement, and student evaluations. The portfolio includes the teacher's philosophy of emphasizing a friendly relationship with students to encourage learning. It also details the teacher's education credentials, including a Bachelor's degree in Linguistics, a Master's degree in Linguistics, and a PhD in Linguistics. The portfolio further provides information on the teacher's courses, supervision of postgraduate students, research, publications, presentations, training activities, and community engagement.
B.B.A syllabus sem 1 to 5
This document outlines the course details for CC101 General English, CC102 Principles of Management I, and CC103 Financial Accounting at K.S.K.V. Kachchh University. It discusses the objectives, evaluation methods, course contents, topics, textbooks, and exam structure for each course. The courses aim to familiarize students with the English language, introduce fundamental management concepts, and teach financial accounting principles and techniques. Evaluation consists of end-semester, mid-semester, and other assessments. Course content is divided into modules covering subjects like stories, management functions, and accounting fundamentals.
Similar to Introduction of banquet and catering management subject 2021 (20)
Cul1105 concepts and theories of culinary techniques (5)
Cul1105 concepts and theories of culinary techniques (5)
Using competence-based approach in the development of a writing course for en...
Using competence-based approach in the development of a writing course for en...
Introduction of banquet and catering management subject 2021
- 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