Republic of the Philippines

ABRA STATE INSTITUTE OF SCIENCES AND TECHNOLOGY

Bangued Campus, Bangued, Abra
Teacher Education Department
1)

TRAINING DESIGN

I. IDENTIFYING INFORMATION

A. TITLE:

“Orientation and Training Workshop on Cafeteria and Catering

Management “

B. VENUE:

CTE Department (laboratory Room 101)

C. PARTICIPANTS:

18-22 yrs. Old BTVTED FSM 3 STUDENTS

D. PROJECT COST:

E. DURATION:

• 5 Days

F. SOURCE OF FUNDS:

II. RATIONALE:

As technology advances and workplace tactics and strategies improve,

companies and employees must align their knowledge and skills in Cafeteria and
Catering Management Training, seminar or workshop is one of the most effective
strategies to improve their abilities.
 A workshop and seminar may present a new concept, encourage
participants investigate it further their own or demonstrate and promote process
practices. This seminar and workshop is vital because it allows participants to
expand their knowledge base and enhance their job abilities, allowing them to be
more productive in the workplace. Regardless of the expense of employee training, if
it is done consistently, the return on investment is enormous.

III.OBJECTIVES

At the end of the seminar/workshop, the participants are successfully:

1. Produce quality management workers

2. Enhance and improve knowledge and skills in Cafeteria and Catering

Management.

3. Trained on how to use various tools and equipment in the kitchen.

4. Acquire their knowledge and capabilities of management in their lives.

5. Implement values in bridging and harmonizing employees.

6. Awareness of how to use values in improving one’s professionalism.

IV.METHODOLOGY

I. METHODOLOGY

DAYS TOPICS DURATION MATERIALS MODE OF

DELIVERY
1 Definition and 20 mins. Ballpen
history of Notebook
cafeteria and Laptop
canteen. Tv Lecture

Kitchen tools 30 mins.

and
 equipment.

2 Management, 15 mins. Ballpen

Objectives and Notebook
resources. Laptop
Tv
Functions and
policies in
20 mins.
cafeteria and
Lecture
canteen
management.

Qualities of a
functional
20 mins.
cafeteria and
canteen.

Types of
cafeterias and 10 mins.
canteen.

3 Traits and 30 mins. Ballpen Lecture

qualities of Notebook
service Laptop
personnel. Tv

4 Classification 15 mins. Ballpen

of food Notebook
service. Laptop
Tv
Development
of food service
Lecture
 ethics. 15 mins.

Job
opportunities
in food 20 mins.

service.

New trends in
food service.
15 mins.
5 Rules of 10 mins. Ballpen
service Notebook
Laptop
Do-Don’ts of 10 mins. Tv
service

15 mins. Lecture
Types of
services

Methods of 10 mins.

service.

10 mins.
Recipe
qualification.

Republic of the Philippines

 ABRA STATE INSTITUTE OF SCIENCES AND TECHNOLOGY
Bangued Campus, Bangued, Abra
Teacher Education Department

TRAINING MATRIX
Time Activity /Topic Responsible
Persons
8:10-8:30 Registration/Attendance Jia CyrJ. Viado

8:30-9:00 Opening Program

Prayer Jay-anne Banglay
DAY 1 VMGO Leanne Tolosa

9:00-9:40 Speaker 1:History of Leanne Arbie B.

Cafeteria and Canteen Tolosa
9:40-10:20 Reflection(Experience in James Gavanes
Catering)
10:20-10:40 Break

10:40-11:00 Activities/Exercises

11:00-12:45 Lunch Break

12:45-1:10 Ice Breaker Janruel P. Tupasi
1:10-2:10 Speaker 2:
Different Kitchen Tools and Maureen V. Brillantes
Equipment Jay-anne L. Banglay

2:10-2:40 Closing Remarks

Day 2 8:10-8:30 Registration/Attendance Fredalyn Ola

8:30-9:00 Preparatory Activities

Prayer Carel Joy D. Aben
Recap
9:00-10:00 Speaker 1: management Charmaine Taberdo
 Objectives and resources on
Cafeteria and Canteen
10:00-10:30 Break
10:30-11:00 Open Forum/Sharing
thoughts and ideas
11:00-12:00 Speaker 2: functions and Charmaine Alfiler
Policies in Cafeteria and Katherine Balneg
Canteen Management
12:00-1:00 Lunch Break

1:00-1:20 Ice Breaker

1:20-2:00 Speaker 3: Qualities of Fredalyn Ola

functional Cafeteria and
Canteen
2:00-2:50 Speaker 4: Types of
Cafeteria and Canteen
8:10-8:30 Registration/Attendance
Jonabelle Briones
Carel Joy D. Aben
Jia Cyr J. Viado

8:30-9:50 Prayer Cathy Daprosa

Recap
9:50-10:30 Speaker 1: Qualities of Jessica Pilor

Day 3 Service Personnel Renzy Bacud

10:30-10:45 Break

10:45-11:30 Team Building Activity

11:30-12:30 Lunch Break
12:30-12:45 Open Forum
12:45-1:30 Speaker 2:Traits of Service Cathy Daprosa
Personnel Katherine Blaza

1:30-1:50 Reflection

1:50-2:20 Participants Messages Jia Cyr J. Viado

 Sharmaine Leones
Day 4 8:10-8:30 Registration/Attendance Mark Angelo
Concepcion
8:30-8:50 Prayer Ronald D. Lalogan
Recap
8:50-9:20 Speaker 1:Classification of Mark Angelo
Food Service Concepcion
9:20-10:00 Speaker 2:Development of Laarni Bugnalen
Food Service
10:00-10:30 Break
10:30-11:00 Speaker 3:Food Service Ian Clark D. Gavames
Ethics
11:00-11:45 Ice Breaker

11:45-12:50 Lunch Break

1:00-2:00 Speaker 4: Job Ronald D. Lalogan

opportunities in Food Marinel C. Tumbaga
Service
2:00-3:00 Speaker 5: New trends in Quenny V. Belleza
Food Service

Day 5 8:10-8:30 Registration/Attendance Cherry Ann Gumabay

8:30-9:10 Speaker 1:Rules of Christine Rabe

Services Mary Joyce Millare
9:10-10:00 Speaker 2: Types of Cherry Ann Gumabay
Services Angeline Rafael
10:00-10:20 Break

10:20-10:50 Ice Breaker

10:50-11:30 Speaker 3: Methods of Nelie Joy Aquilar

Services Jennen Rose Furiel
 11:30-12:45 Lunch Break

12:45-1:10 Open Forum

1:10-1:50 Speaker 4: Do’s and Cherry Ann Gumabay

Don’ts of Services
1:50-2:20 Activity Task Rossele Papagayo

2:20-3:00 Speaker 5: Recipe Christine Rabe

Qualification Mary Joyce Millarr

8:10-8:30 Registration

8:30-12:00 Opening Program )see attached matrix

for the 3rd day)

12:00-1:00 Lunch Break

Day 6

1:00-2:30 Closing Program

Awarding of Certificates
Giving Tokens
Closing Message

Masters of Ceremony

Janruel P. Tupasi

ACTIVITY MATRIX-DAY 1

FIRST PART  Prayer

(8:30-12:00)  National Anthem
 Program Proper  Opening Remarks- Ma’am Creia
Ann P. Tupasi
 Commencement Message- Leanne
B. Tolosa
 Presentation- Per Group
Lunch Break
(12:00-1:00)
SECOND PART
(1:00-2:30 pm)  Lectures and Activities
 Awarding of Certificate
(2:30-3:30)  Closing Message

V. BUDGETARY REQUIREMENTS

DAY 1:

Materials Quantity Price Total

Needed
Ballpen 25 Php 10.00 Php 250.00
Bond Paper 25 Php 50.00 Php 500.00
Cartolina 25 Php 5. 00 Php 125.00
Snacks 25 Php 50.00 Php 1,250.00
Sub – Total: Php 1,750.00

DAY 2:

Materials Quantity Price Total

Needed
Ballpen 25 Php 10.00 Php 250.00
Notebook 25 Php 20.00 Php 500.00
Snacks 25 Php 25. 00 Php 625.00
Sub – Total: Php 1,375.00

DAY 3:

Materials Quantity Price Total

 Needed
Ballpen 25 Php 10.00 Php 250.00
Notebook 25 Php 25.00 Php 625.00
Snacks 25 Php 25. 00 Php 625.00
Sub – Total: Php 1,500.00

DAY 4:

Materials Quantity Price Total

Needed
Ballpen 25 Php 10.00 Php 250.00
Bond Paper 25 Php 1.00 Php 25.00
Snacks 32 Php 30. 00 Php 960.00
Sub – Total: Php 1,235.00

DAY 5:

Materials Quantity Price Total

Needed
Ballpen 24 Php 06.00 Php 144.00
Notebook 24 Php 11.00 Php 256400
Marker 4 Php 25. 00 Php 100.00
Manila paper 4 Php 8.00 Php 32.00
Snack 25 Php 25.00 Php 625.00
Sub – Total: Php 1,165.00

CURRENT CONSUMPTION FOR 5 DAYS:

Php. 7,025.00

CONTINGENCIES (incidental expenses):

Php. 2,500.00

GRAND TOTAL:

Php. 9,523.00