ACTIVITIES

In
FSM 311 (Cafeteria and Catering
Management)
 Lesson 1 – Introduction to Cafeteria

ACTIVITY:
MAKE A SURVEY IN YOUR NEIGHBORHOOD AND LOOK FOR A CAFETERIA,
THEN LIST DOWN THE FOOD AND THE CUSTOMERS THAT THEY ARE
SERVING.

POST TEST

1. Panciteria belongs to a cafeteria services.

2. A cafeteria in a U.S. military installation is known as a chow hall
3. Cafeterias serving university dormitories are sometimes called feeding
halls.
4. A food court is a type of cafeteria
5. Lugawan belongs to a cafeteria services
6. Canada have stages and movable seating that allow use
as auditoriums. These rooms are known as cafetoriums
7. As cafeterias requires large number of employees.
8-10 Enumerate the 3 types of Cafeteria
8.
9.
10.
 Lesson II: Catering
ACTIVITY
RECITATION:
1. Identify and discuss features that distinguish on-premise catering from off-premise
catering.
2. Define catering management. Discuss and provide examples of how catering fits
into three general classifications of the food service industry.

3. Identify and discuss different types of catering events which may occur on-premise
and/or off- premise.
4. Identify eight ways restaurateurs benefit from catering off-premise events.
5. Discuss how private or nonprofit caterers have a competitive
advantage over the independent caterer.
6. Explain competitive disadvantages a private nonprofit caterer has compared to an
independent caterer.
7. Identify the types of catering events a university-based caterer would execute on
campus.
8. Discuss the role a one-stop shop caterer provides for a prospective bride and
groom when planning their wedding.
9. Identify eight ways off-premise catering events can contribute to increased
profitability for the restaurateur.
10. What are the key questions caterers must ask themselves before accepting off-
premise functions?
11. Explain why the home-based caterer may be viewed as a competitive threat to
the professional caterer.

Multiple Choice
Select the single best answer for each question.
1. Which of the following catering businesses would be found in the
commercial segment of the food service industry!
a. business/industry accounts
b. college and university
c. healthcare
d. independent caterer
e. diplomatic functions
2. When all required tasks, functions, and related
services the caterer executes in preparation and implementation of the food and
service for a client are done exclusively at the caterer's own facility, that is called
.
a. off-premise catering
b. on-premise catering
c. corporate catering
d. social catering
 e. recreational catering
3. Restauranteurs will pursue off-premise catering opportunities for which
one of the following reasons?
a. It raises the overall fixed costs of business.
b. It incrementally increases gross sales.
c. It will decrease cash flow
d. It will decrease the customer base.
e. It will decrease purchasing efficiencies.
True or False
Read each of the following statements and determine if it is true or false.
1. The commercial segment of catering management represents the not for-profit
operations which include business and industry, health care, and private clubs.
2. The evolution of supermarkets and their ability to provide catering
service began when they first hired highly trained, certified chefs to upscale the
food.
3. Off-premise catering is accomplished when the caterer transports
all the food, serving products, and personnel to a location other than the building
or facility where the food was prepared.

ASSIGNMENT:
Visit an independent caterer, the catering department of a hotel or restaurant, a health care
facility, college/university, or a home-based caterer.
Identify and discuss the different types of catering events they have executed
in the past year. Identify how their facilities benefit from catering off-premise
events.
Discuss how private or nonprofit caterers may have a competitive advantage over
the independent caterer.
Write a short report summarizing your visit.
 LESSON III: THE CATERER AND THE CLIENT

RECITATION
1. ldentify and discuss features that distinguish corporate catering from social catering.
2. Describe some common attributes that a client may use to select a caterer.
3. Discuss why reputation is one of the most important attributes of a successful caterer.
4. Define referral.
5. Discuss why word-of-mouth is one of the most powerful advertising techniques
for the successful caterer.
6. ldentify examples of unanticipated inconveniences a caterer may confront.
7. Discuss some types of hidden costs the caterer may experience when catering at
an off-premise location.
8. Explain how experience will prepare a caterer for the challenges of business.
9. Define a primary caterer and secondary caterer.
10. What are the advantages of catering in the corporate sector?
11. Discuss how creativity can provide a caterer with a business edge in the corporate sector.
12. Discuss the role a caterer can play in catering for an amusement park.
13. Discuss the distinct characteristics found in catering in the social sector.
14. Discuss the challenges of catering in a client's home.
15. Discuss the following Ingredients for Success and explain what
these mean to you. Ingredient for Success 1: "Every customer served at the
event is a possible referral." Ingredient for Success 2: "We cannot be all
things to all people."
Ingredient for Success 3: "Research every job"

Ingredient for Success 4: "Build a relationship of trust"

Ingredient for Success 5: "Everything must be 100%, 100% of the time"

Ingredient for Success 6: "Never confuse being a nice person with being an astute business person

Assignment:
Visit find an independent caterer. Discuss the catering manager's responsibilities.
Why would a customer select your services as a caterer for their function? What
unanticipated inconveniences have you experienced as a caterer and how did you handle
them? Write a short report summarizing your visit.
 LESSON IV: CHOOSING YOUR CLIENT

RECITATION:
1. Discuss why creating a solid customer base by attracting new customers
2. Describe why it is important to understand customer needs before one
3. Discuss why it is a challenge for a caterer to translate customer needs is a continuous building
process for a caterer begins to build a foundation consisting of a solid customer base. into a package of
tangible products and intangible services the caterer must implement to exceed a customer's desires.
4. Identify five needs all customers have when seeking a caterer.
5. Identify and discuss prospecting strategies a caterer may use to find new clients.
6. Discuss why membership in community organizations is a great way for a
caterer to meet prospective customers.
7. Describe what is meant by the term life-cycle of customer events.
8. Identify and discuss challenges that a caterer might face attracting customers
during their slower- sales time of the yea. List two prospecting strategies a caterer can use
to attract interested clients during this slower sales period.
9. Identify and explain two strategies a caterer must employ when planning the growth of the
catering company,
10. Why is the implementation of a professional sales staff important to the success of a caterer?
11. Discuss the importance of continued education for a caterer and how this helps in the
identification of industry trends and changing customer needs.
12. Discuss how a caterer can use a-variety of techniques to protect them against
undesirable clients.
Multiple Choice
Select the single best answer for each question.
1. This catering tool is used by the caterer to communicate and inform prospective
clients what will be provided during an event.
a. proposal
b. budget
C. upgrading the event
d. contract
e. prospecting strategies
2. The advantage of a professional sales staff to the caterer is the:
a. immediate presence in the marketplace.
b. constant presence in the marketplace as a
reminder to potential clients.
c. identification of potential clients who are in need of service.
d. communicating information regarding the caterer's abilities.
e. All of the above are advantages experienced by the caterer.
3. The purpose of a caterer reading the daily local newspaper is to:
a. keep current with national events
b. understand local politics and upcoming elections
c. identify local community events and recent engagements
d. clip coupons
e. None of the above are valid reasons.
True or False
Read each of the following statements and determine if it is true or false.
1. The planned growth of a catering company is achieved only by satisfying customers' needs.
 LESSON V: FOOD SERVICES

ACTIVITY: Go to MS Teams and open the file Food and Services Activities.

ASSIGNMENT: Make a PowerPoint Presentation, enlisting the pictures of

Bar Tools, Glasswares, Dinnerware and Flatwares. You may send your
outputs at MS Teams CAFETERIA AND CATERING MANAGEMENT
FILES.
 LESSON VI: TABLE SETTING
ACTIVITY:
Using PowerPoint presentation, draw the different types of table settings. Send your output at MS
Team Cafeteria and Catering Management’s Files.

POST TEST

DIRECTION: Write the word being defined or shown in the picture.

1. A type of table set up where plates are set the usual and we use spoon
and fork sometime with bare hands.
2. A method of serving hotel or restaurant food, in which portions of
food are placed on plates in kitchen (except for bread and butter and salads which are served on
the table) by the establishment's employees and served to each guest by a waiter or waitress.
3. Formal and elegant service very similar to (but faster and less
expensive than) French service, except that the food is completed (prepared and garnished) in the
kitchen and only one waiter (server) is used.
4. Method of serving private dining or restaurant food in which partially
cooked food is brought from the kitchen on a cart which is used also for the final cooking

5. Is a system of serving meals in which food is placed in a public area

where the diners generally serve themselves.

6.

7.

8.

9.

10.
 LESSON VII: Napkin Folding
DIRECTION: Identify the following pictures.

1.

2.

4.

5.

6.

7.
 8.

9.

10.