PROJECT CLAID (Contextualized and Localized Activities Intended for Distance Learning)

Name : ____________________________Date:____________Score:__________

TECHNICAL-VOCATIONAL-LIVELIHOOD
FOOD AND BEVERAGE SERVICES 9
Quarter 3 – Week 5
Competency: Check service ware and set up tables and chairs in
accordance with the event requirements as well as serve food according
to the general service principles

Lesson: PERFORM BANQUET OR CATERING FOOD SERVICE

Objective/s:
1. Identify the different types of banquets and catering services
2. Determine type of banquet / catering services performed.
3. Analyze the appropriate guidelines in preparation for the banquet /catering
services

Concept:
A banquet is an elaborate meal that marks a particular event or
celebration, characterized by a large feast with main courses and
desserts that are often served with alcoholic beverages such as wine or
beer.
Catering is the business of offering food service to special events
located at a remote site such as birthdays, dinner parties, or family
gatherings.
In this activity sheet, learners will be guided with the different
banquet and catering services and be well-versed with the accurate
guidelines in preparation for the event that needs banquet / catering
services

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1
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
 ACTIVITY NO. 1

Directions. Read each item carefully and identify the type of banquet or
catering services described in each item. Choose your answer from the box.

Corporate catering cocktail reception bento catering pre-set service

wedding services catering sit-down banquet/catering petite take away

family style station service plated buffet banquet

___________1. It delivers a more elegant ambience, allowing the guests to stay

seated while food attendants serve the dishes to the guests.

__________2. Guests serve themselves, which allows for convenience in choosing

what an individual wants to eat

__________3. A type of banquet where food is set on the dining tables before
guests are seated. It is commonly seen with items such as beverages, salads,
desserts, and bread rolls.

__________4. This service focuses on providing not only the best food, but also the
best experience for professionals well-suited for any corporate event.

__________5. It places a great emphasis on delectable finger food and spectacular

drinks for the guests. It is also known as high tea catering.

__________6. It is a convenient, single-portion, packed meal that consists of an

appetizer, a main course, and dessert served in a box-shaped container.

__________7. It is a buffet catering which involves delivery of food to a customer in

the comfort of their home. The meals are typically packed in disposable ware.

__________8. As its name suggests, aims to supply sumptuous dishes as well as

an enchanting ambience for the guests of the bride and groom on their special day.

__________9. A type of banquet where the guests are seated and servers bring
food already portioned onto plates directly from the kitchen

__________10. A service which features seated guests with large quantities of food
in platters or bowls brought from the kitchen and placed at the table.

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2
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
 ACTIVITY NO.2

Directions: Name the type of banquet or catering service shown in each

picture. Choose your answer from the box.

Bento catering sit down catering petite take away catering

Buffet banquet plated family style preset

cocktail reception corporate catering Wedding services catering

1. ________________________________ 2._________________________________

https://images.app.goo.gl/XMTzCVyxfD3iFVdRA https://images.app.goo.gl/42gijZDh8vkr57dq9

3. _____________________________________ 4. _____________________________________

https://images.app.goo.gl/LYWRp7rzThKtV7s38 https://images.app.goo.gl/tq7FtGtt7eNTgeV4A

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3
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
5. ______________________________ 6. ______________________________

https://images.app.goo.gl/Hg2ZPXiqF7x8kzb37 https://images.app.goo.gl/oUdc4Z2xr91Hxyvw6

7. ______________________________ 8. ______________________________

https://images.app.goo.gl/y7G5CpS3UdBkqEjYA https://images.app.goo.gl/QyXo7H25jjwiBivdA

9. ____________________________ 10._________________________

https://images.app.goo.gl/iMkGxjTZpPRjfiiDA https://images.app.goo.gl/ZxzvwqLpy5Bt5WmQA

_________________________________________________________________________
4
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
 ACTIVITY NO. 3

Directions: Find ten (10) types of services offered in a banquet and

catering services. Be able to classify them according to their group.

P E T I T E T A K E A W A Y
R A C O R P O R A T E Q R S
E S O W S I T D O W N A E W
S D C S L H G F D R B Z C X
E G K Q B E N T O R B X E F
T H T A S F G G H F U C P V
J S A D E F Y E S F F C T D
S D I F A M I L Y V F V I C
X W L R T Y U T R E E B O V
W P L A T E D F G D T J N B

Banquet Catering

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5
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
 ACTIVITY NO. 4

Directions: Mark the item with ( / ) if the statement adheres to the

corresponding guidelines and ( x ) if not

Pre-Event Preparation Guidelines

_____1. Make sure that linens are clean and pressed and without rips, fading or burns.

_____2. Fold napkins neatly according to the design selected by the captain or head
waiter or the event representative.

_____3. Confirm that all utensils needed for each course are included at each place
setting.

_____4. Set on the table the dinnerware and glassware with chips, spots or
blemishes.

_____5. Be at your post, in uniform and ready to work at the exact time of the event.

Banquet service guidelines

_____6. Constantly monitor the carpet for items that need pick up and
removal.

_____7. When in the room, quietly focused on the food for left over.

_____8. Carry at least three or more entrees at a time from the service stand
to the table.

_____9. Warn guests when serving hot plates, beverages, etc.

_____10. Take the chance to relax while guests are eating.

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6
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
Reflection:

I have learned that…

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I have realized that…

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I will apply…
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Reference:
1. K to 12 Learning Material TLE Home Economics FBS NCII
2. What is the Difference Between a Banquet and Catering? - (drjcatering.com)
3. 7 Different Types of Catering Services You Need – bestguidesandtips (wordpress.com)
4. 6 Types of Banquet Services | 5 Star Luxury Banquet Halls Delhi NCR (jaypeehotels.com)

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7
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles
 Prepared by:

CRISTINE T. MENDOZA
Ilaya Barangka Integrated School
SDO Mandaluyong

Editors:

_______________ ___________________ ________________

Content Language Layout

Approved:

_________________
PSDS/EPS in Charge

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8
Q3 Week No.5 Competency Code: TLE_HEFBS912SG-IIIe-6
Competencies: Check service ware and set up tables and chairs in accordance with the event
requirements as well as serve food according to the general service principles