Dionel M.

Rafal BSHM-III
HM-305 Catering Management

Learning Activities / Exercises:

Student Activity 1
Activity (Organizational Chart)

1. Prepare an organizational chart for any function with the following

premises (a copy of sample org chart can be look in the internet):
a. The group members will act as the heads of the department namely:
i. Function Manager
ii. Kitchen
iii. Dining
iv. Housekeeping
v. Purchasing

HOTEL ORGANIZATIONAL STRUCTURE

 b. Assigned a specific person as sub-ordinates in these departments or paste
a sample picture for the assigned member.
Function Manager- Dionel M. Rafal
Kitchen-Dannalyn Diamola
Dining- Kim Catubig
Housekeeping-Jason Lastino
Purchasing-Sheryl Pajunar

Student Activity 2:
1. The organizational chart will be used for the upcoming function /
activity and should therefore be followed upon submission and
approval of the instructor.

HOTEL ORGANIZATIONAL STRUCTURE

Dionel M. Rafal
Chairman

Board of Directors (BOD)

Michelle Petil
Managing Director (MD)

Redstien Badon
General Manager (GM)

Sarah Mae Villa

Executive Assistant Manager (EAM)

Clarice Minette
Weneza Radones
Adalim Dannalyn Diamola Darzell Trumata Sheryl Pajunar Aldrin Gainsan
F&B Director Sales & Marketing
Rooms Division HR Manager Material Manager Financial Controller
Director
Manager (RDM)

Rizza Bran Joy Mae

Rhaia Eparwa Carlo Bendijo
Kim Catubig John Amat Sales & Kilapkilap
Front Office Executive
F&B Manager Welfare Marketing Accounting
Manager Chef
Manager Manager

Gizel
Jason Lastino Rizyl Ruiz
Macasuhol
Executive Training
F&B
Housekeeper Manager
Controller

Mc Dean
Reynald Ragudo
Dantes
System
Inventory
Manager
Controller

China Eso
Chief Engineer

Ashly Kinol
Security
Manager
Practice Task / Assessment

1. This is the easiest type of service and may involve snacks, lunch or
brunch.
a. snacks
b. food
c. catering service
d. cold service
2. It involves food served hot or warm on a small party catered site.
a. food
b. snacks
c. specialized service
d. hot service
3. The most popular service among Filipinos because it involves a
combination of hot and cold food
a. food
b. snacks
c. specialized service
d. all of the above
4. The one who prepared food for other premises like private parties or
take-out orders
a. catering
b. food service
c. off-premise catering
d. all of the above
5. Are private clubs located in urban areas that provide catering social
events.
a. banquet halls
b. catering service
c. private clubs
d. all of the above
Assignment
Get a copy of catering companies leaflets or brochures regarding their
catering services or get it over Google. Each should have at least 3 leaflets
or brochures of different establishments
 TAMAYO’S CATERING
 HIKAY CATERING SERVICES
 IGNACIO’S CATERING SERVICES
 Lesson 2
Catering as a Business

Learning Activities / Exercises

Student Activity 3
Let’s get started!
Develop your own Catering Business. Make the following details:
 Business name and business logo
 Tag line for your catering business
 Contact details and information
 Business Location – sketch mark/drawing
 Business catering structure, lines of duties and responsibilities of staff
and workers

ANSWER:
Business name and business logo
Tag line for your catering business
 Our company takes pride to bring your dreams in reality. You can
count on us. We ensure your special event wonderful. The hallmark of
the company is the top-notch service and culinary excellence for every
special event. We specialize in excellent services in weddings, debuts,
baptismal, corporate events and special occasions. We make it sure to
satisfy our customers by providing fine dining experiences which
exceed their expectations

Our excellent presentation is our pride!

Contact details and information
 DR is the abbreviation for Dionel Rafal. DR Events is a catering service
provider in Zamboanguita, Negros Oriental.
 DR EVENTS: Arellano St., Poblacion, Zamboanguita, Negros Oriental,
Philippines
 Email Us: [Link]@[Link] | Call Us: (02) 7342-8804 Smart:
09073576583 Globe: 09678604470 / 09264064820 / 09776468236
Business Location – sketch mark/drawing

DR EVENTS BUSINESS LOCATION

Business catering structure, lines of duties and responsibilities of
staff and workers

Dionel M. Rafal

General Manager

Michelle Petil

Event Manager

Sarah Mae Villa

Supervisor

Redstien Badon Jason Lastino Kim Catubig

Head Waiter Head Cook Purchasing Officer

Reynald Ragudo Ashly Kinol Clarice Adalim

Dining Waiter Assistant Cook Asst. Purchaser

Marwin Quintao Dishwashers: Runners:

Barman Sherlyn Juanillo Aldrin Gainsan

Sheryl Pajunar John Amat

Rhaia Eparwa Mc Dean Dantes

Bussers:

China Eso

Shenna Galapate

Gilda Bartiana
 General Manager- effectively act as scaled-down CEOs, overseeing
the daily operations of a business segment, department, or stand-
alone retail location. They ensure strategic goals are met by setting
operational policies, creating and maintaining budgets, managing
employees, and more.
 Event Manager- Event managers plan and organise promotional,
business and social events. They're responsible for running a range of
events, ensuring the target audience is engaged and the message of
the event is marketed properly. Events play a huge part in the success
of a brand or an organisation.

You'll manage the whole process from the planning stage, right
through to running the event and carrying out the post-event
evaluation. The role is primarily hands-on and often involves working
as part of a team.
 Supervisor- accomplishes department objectives by supervising staff
and organizing and monitoring work processes. Accomplishes staff job
results by coaching, counseling, and disciplining employees. Plans,
monitors, and appraises job results. Conducts training.
 Head Waiter- the dining room supervisors for dining establishments.
Their job is to provide great customer service while performing their
regular waiter duties, as well as managing their fellow waiters.
 Head Cook- controlling and directing the food preparation process
and any other relative activities. Constructing menus with new or
existing culinary creations ensuring the variety and quality of the
servings. Approving and “polishing” dishes before they reach the
customer.
 Purchasing Officer- evaluating vendors, negotiating contracts and
preparing reports (eg on orders and costs.) For this role , you should
have good knowledge of market research, along with solid analytical
skills to make sure you're identifying the most profitable offers.
 Dining Waiter- providing excellent wait service to ensure satisfaction.
Taking customer orders and delivering food and beverages. Making
menu recommendations, answering questions and sharing additional
information with restaurant patrons.
 Barman- preparing alcoholic or non-alcoholic beverages for bar and
patrons. Interacting with customers, taking orders and serving snacks
and drinks. Assessing bar customers' needs and preferences and
making recommendations.
  Bussers- serves patrons by setting tables; placing and replacing
silverware; keeping beverage glasses full; adhering to sanitation and
safety policies; clearing and cleaning tables, chairs, and environment.
 Assistant Cook- perform a variety of cooking duties, including
preparing food, testing new recipes, cleaning the kitchen, plating
dishes, and maintaining supplies. Individuals in this role should have
excellent communication skills and a focus on prompt, efficient, and
courteous service.
 Dishwashers- Maintains a clean kitchen, properly washes and sorts
soiled dishes, and preps foods as needed. Maintains clean / dry floors
throughout the shift. Properly washes, stacks, and stores china,
glassware, silverware, cookware, and storage containers.
 Assistant Purchaser- include researching market trends, maintaining
relationships with both vendors and clients, making travel
arrangements, inspecting inventory, and updating relevant
spreadsheets and documents.
 Runners- carries out a variety of administrative duties at an office.
These duties include carrying messages or documents to other people
in the office or in other buildings, collecting and sorting incoming mail,
and ensuring that common areas, such as the kitchen or break room,
remain clear throughout the day.

Student Activity 4

 Lists down your catering equipment, tools, with pictures and materials
needed
 Design / Develop your architectural design for your building structure
 Label your design/drawings with important details like: Exit and
Entrance, Kitchen, Cold storage (refrigerators, pantry area, dry
storage, washing area and etch.), comfort rooms, stock room area and
others.
Answer:
Cooking equipment in the kitchen
Cooking equipment depends on the type of catering service or specialization
you do (children’s parties, fiesta celebrations, weddings, etc.). These pieces
of paraphernalia are what you need in the kitchen.
Gas or electric range for
general purpose cooking

Cooking oven for baking

Grill for barbecue

Ice machine for mass serving

of cold drinks and juices

Deep-fryer for french fries,

tempura, calamari, mozzarella
sticks, churros, donuts, etc
Freezer / refrigerator for
storing meat, fish and other
perishable goods
Sauté pans

Chopping boards

Aluminum foil

Cling wrap

Stock/soup pots
Saucepans

Baking sheets

Pizza screens

Baking pans

Tongs
Spatulas

Ladles

Chef’s knives

Pizza paddle

Slicers
Food processors
Whisks

Mixing bowls

Plastic inserts for coolers

Entrée plates
Pasta bowls

Appetizer plates

Salad plates

Dessert Plates
Metal or plastic shelves for
walk-in cooler

Cleaning rags

Rubber floor mats

Hand soap/ sanitizer

dispenser

Aprons
 Fire extinguisher

Buffet table equipment

If your catering package involves a buffet meal arrangement, this is the
checklist you need. This is a crucial part of the operation as both taste and
presentation of your food gets into the microscope. Sanitation, food quality
and service by your staff — filling in the items that run out — counts a lot.
And if you’re into buffet experience, setting it right always gets rave reviews
from both guests and clients.

Warming trays: to keep the food

warm and appetizing during dining
period. Have enough trays to
accommodate different varieties of
food you are serving that require
heating.

Serving containers and associated

utensils: Containers and serving
ladles, tongs, spoons, spatulas and
scissors as needed.
Plates, bowls and cutlery: These
will be placed in areas strategically
located from the food and drinks to
avoid overcrowding and manage flow
of guests picking up food.

Long tables: Sturdy enough to carry

all food, containers and cutlery. Also
comes with table cloth and fabric to
both complement decors and help
maintain a clean look of the venue.

Food labels: Includes name of dish,

allergy warning (if any) and other
information such as ingredients,
spicy/non-spicy, etc.

Juice/soda dispensers: Placed next

to glasses, they hold drinks (cocktail,
sodas, juices or cold water) for guest’s
convenience.

The table setup

 If you are not opting for a buffet arrangement, this is the way to go.
Having sufficient supply of items in the table is a must; breakage,
request for replacement, and other instances, extra plates or utensils
could come handy. As a caterer, having a complete table arrangement
generates a positive first impression. Otherwise, it’ll leave guests a
bad reputation not only for you as a caterer but also for the client who
could end up badmouthing you and drag down the business. This
checklist considers both decorative and functional elements in a buffet
or a la cart setting.

With the right tools and equipment, the event will look stunning, and
guests will have all they need for a comfortable dining experience.
Here’s a breakdown of the most important table settings to have on
your checklist for an event.

Salad plates

Dinner plates and saucers

Bread plates and baskets

Tablecloths and linen

Fabric napkins

Centerpieces

Glassware: keep those that

are versatile and can be used
across different occasions.

Spoon, knife, forks and other

silverware: most occasions
don’t really need them all;
Filipinos are more into spoon
and fork.

Wine glasses
 Coasters

Water glasses

Sugar containers

Salt and pepper shakers

One-off catering items

These are disposables but your event won’t be complete without them.
Having them handy completes your catering service, from venue decorations
to rubbish disposal, these are what you need.
Rubbish bags: Very handy in
keeping the venue clean and tidy,
before and after the event has
concluded.

Pins: Used in stage decorations,

table skirting and sticking things
together.

Hand sanitizers: For guests who

might look for them.

Hand wash: If venue runs out of

them, it’s good to have a backup.

Food bags: For guests to take away

food; running out of them on every
occasion is a good sign visitor like
the menu
Toothpicks: A must-use items for
certain guests

Teabags and instant coffee: If

venue gets cold and visitors start
looking for hot beverage, these a
good bet they’ll be looking for.

Architectural Design
Practice Task / Assessment
Understanding the topic presented: Answer the following
1. Banquet catering is commonly involved in what type of food?
a. appetizers
b. family-style seating
c. a cash bar
d. a photo booth
2. Qualities of a manager should hire in a new staff which includes:
a. individuals who like completing one task at a time
b. individuals who like working on tasks by themselves
c. individuals who are outgoing
d. individuals who have a reserved personality
3. This happens when a guest asks some information to the server but
responding only one phrase or one word.
a. coldness
b. apathy
c. robotism
d. all of the above
4. The lack of emotion or interest/
a. coldness
b. apathy
c. robotism
d. all of the above
5. Very easy to understand and think will be acceptable in dealing with
guests.
a. coldness
b. apathy
c. robotism
d. all of the above

Assignment
(Research Work):
This class research work will form part of their Class Oral Participation.
Choose one catering company that you know. Research on their
establishments. Know the following:

Name of the establishment:

Myrna’s Catering Services
Address:
446 Roosevelt Street, Poblacion, Zamboanguita, Negros Oriental

Contact number:
0905-857-6278

History/Background (why they come up with one):

Mrs. Myrna Manriquez Villamala is the owner of Myrna’s Catering
Services. She has been in the food industry since 1980 and have
started this catering business 5 years ago. She is the owner,
manager, cook, server and when she gets the chance, she also
the photographer.
She offers delicious and affordable food with fast and friendly
service. She serves on all occasions and of course cater
according to your budget. She takes large or small orders even
at a short notice. Most of the time, she gives in to "hangyo"
(bargain) and/or "pakapin" (extra). She is very generous you
know.

Type of catering establishment:

Outdoor Catering
Number of temporary or on call employees against the number of
regular employees:
20 employees

Years of existence:
11 years and counting

Profile of their market:

You will need also to know who among the caterers they consider as their
biggest competitor/s and why. You will need to report your output to the
class through a PowerPoint presentation.
Based on my interview, according to her, they have two biggest
competitors in our municipality namely; Nyle’s Catering Services
and Daisy’s Catering Services.
The reason why they were considered as their biggest
competitors because they offer almost the same services and
price rates.