Tvl-He - Fbs-Q4-Las-4 Week 4
Tvl-He - Fbs-Q4-Las-4 Week 4
11
TVL-HE
Food and Beverage Services NC II
Learning Activity Sheet
Quarter 4 – Week 4
Banquet and Catering Services
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The TLE/TVL-HE Food and Beverage Services Activity Sheet will help you
facilitate the leaching-learning activities specified in each Most Essential Learning
Competency (MELC) with minimal or no face-to-face encounter between you and
learner. This will be made available to the learners with the references/links to ease
the independent learning.
What are your plans for your debut? A party with catering services or a banquet
style of service? What is your idea when you hear the word catering or banquet?
BANQUET - happens in recognition of some event or achievement in which a meal is
held and is usually done for big events and occasions.
CATERING – is a service that provides requested supply of food usually happens at
some party or in different celebrations
Catering
1
2. Off-premise Catering – also called “off-site catering”, takes place in a remote
location, such as a client’s home, museum, park, natural attractions or even parking
lots. This kind of service includes producing food at a central kitchen with delivery
and service provided at the client’s location. Other parts of the food product may be
executed or finished at the location of the event.
1. All tray jacks should only be placed around the perimeter of the room.
2. You must remove all trays from the room before the meal begins. Do not return or
bring it back until clearing is required or meal service has ended.
3. You remain on the floor while guests are eating.
4. Do not leave the floor while guests are eating.
5. Keep quietly focused on diners, when inside the room. Making huddles or chatting
with fellow servers is not allowed.
6. Constantly monitor the carpet for items that need to be picked up and removed.
7. Carry no more than three (3) entries at a time from the service stand to the table.
8. Always warn guests when serving hot plates, beverages, and others.
9. All items must be handled quietly as much as possible around guests and try to keep
noise to a minimum in areas adjacent to the dining room.
2
Rectangular
18 x 72 seminar seats 3 (one sided)
18 x 96 seminar seats 4 (one sided) 30” x 72” 30” x 96”
30 x 48-inch rectangle seats 4 people 6 people 8 people
30 x 72-inch rectangle seats 6 people
30 x 96-inch rectangle seats 8 people
*Standard Banquet Table Height and Width (for rectangular tables) is 29” – 30”.
Table Spacing
Points to remember when fixing out the layout of tables for a banquet or on some
occasions are:
For a comfortable seating arrangement,
you need to allot 18 inches from the edge
of the table to the back of the chair.
Arrange square tables diagonally, to
save floor space.
A minimum of 42 inches between square
tables, with chairs back-to-back, gives a Service
person about 6 inches to push out their aisle
chair, but in space for service to pass
through.
To have a service aisle, a minimum of 60
inches between square tables is needed,
with the chairs back-to-back, providing
around 26 inches for the service aisle.
3
Banquet Table Set-Up Styles
Exercise No. 1:
Direction: Identify what is being described in the following sentences. Choose your
answer inside the box being provided. Write your answer in a separate sheet of paper.
Classroom style Social Catering Banquet
Celebrities and VIP Theater style
1. The most space-saving banquet design where the chairs are faced towards the
head table in front of the room. THEATER STYLE
2. A large public meal or feast with many courses and desserts and is usually done
for big events and occasions. BANQUET
3. During banquet service, you must ensure that ________ and ______ guests are
not disturbed by any autograph seekers, reporters, or photographers.
4. A set up that is suited for orientations or any other presentation when the guests
can write or eat while observing. CLASSROOM STYLE
5. A catering that includes weddings, reunions, birthday parties and even charity
events. SOCIAL CATERING.
Exercise No. 2:
Direction: Identify each banquet set up style that is being described in the sentences
below. Some letters are given as clue to lead you to the correct answer. Write your
answers in a separate sheet of paper.
1. A set up that works well for presentations where there will be interaction between
guests and speaker.
__ S __ __ P __ B __ __ __ U __ __ S __ __ U __
2. This set up allows most seats in a room, consisting a long rows of rectangle
banquet tables with seats on both sides.
__ L A __ __ __ C B __ __ Q __ __ T R__ O __ __ S E __ __ P
3. This is set up is great for orientation when guests need to write or eat while
observing.
C __ A S __ __ __ __ M S __ Y __ __
4. This kind of set up allows most guests to be comfortable while facing the
speaker.
__ E __ R __ __ __ B __ __ E S T __ __ __
5. The most space saving design that is good for watching films.
T __ E __ T __ __ S __ Y __ __
C . Activity No. I
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Direction: You are asked by your cousin to cater her debut party that will be held on a
beach. She will invite relatives and friends for about 25 - 35 people. What kind of
banquet table set up will you prepare that you think is best for your cousin’s 18 th
birthday party? Draw the kind of set up that you prefer and explain why it is best suited
for the celebration.
Explanation:
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Criteria 5 3 1
CONTENT Clear, detailed Appropriate Unsupported
facts facts facts
UNDERSTANDING Strong Adequate Little/few
understanding understanding understanding
IDEAS Present related Related ideas are Related ideas are
ideas in an too general vague/unclear
original manner
SCORE
7
V. Reflection
As a caterer, why it needs to make sure that the tables and chairs are
set in accordance with the event requirements like the type of event, number of
guests and kind of requested food to be serve?
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Exercises 1
1. Theater Style
2. Banquet
3. Celebrities and VIP’s
4. Classroom style
5. Social Catering
Exercises 2
1. U shape Banquet Style
2. Classic Banquet Room Set Up
3. Classroom Style
4. Herringbone Style
5. Theater Style