Pinoy Hotelier

Banquet, Function and Catering Services Procedures

Banquet, Function and Catering Services Procedures

This course provides the students with opportunity to practice skills used during restaurant, bar and functions operations and to evaluate various rituals, procedures and techniques commonly found in an operational environment.

Credit : 3 units
Pre-requisite : Food and Beverage Service Procedures
No. of Hours : (3 hours per week) 54 hours

Course objectives

By the end of the course, the student should be able to:
1. Take and process orders
2. Advise customers on basic cuisine, types of menus and service periods
3. Serve and clear food and drinks
4. Take orders and serve wines including white, red, sparkling, champagne, fortified and dessert wine

Course content

1. Food and beverage service
2. Dining Room, function and bar operations
3. Procedures as control
4. Procedures and customer satisfaction
5. Merchandising and selling techniques
6. Occupational health and safety

Source: Policies and Standards for the BSHRM Program.