I.

VALUES REFLECTION
As an aspiring caterer or a banquet manager, what job knowledge do you think should a
banquet manager or a successful caterer possess in order to do the job effectively.?

To efficiently carry out their duties and responsibilities, a banquet manager or

caterer should be knowledgeable in this field. This covers an essential
comprehension of event planning and managerial abilities. being able to plan every
aspect of the banquet, including the seating arrangement, equipment setup, and
design. In order to provide high-quality food, a caterer must also be knowledgeable
about various cuisines, food presentation, and proper food management.

II. Integration and Synthesis

N

A woman was giving a catered party for her husband’s 50 th birthday. The staff arrived at
her house and set up for the party. Everything was progressing smoothly: the food and
O

T
set up for the party, the food was being unloaded and cooked; the dining room was
A
being set up; and the hostess was acting normal crazy- and stressed out. Then she
R
asked the terrible question that sent her over the edge: “Where are the raspberries?”
the responses was that the caterer has not sent any raspberries; instead, she sent other
fruits as a substitute – mangoes and papayas.
G

The hostess broke down and started to cry. She said that the party was ruined because
N

raspberries were her husband’s favorite dessert and she was promised them by the
caterer. The caterer was immediately called, and the hostess talk to her about the
I

problem. The Hostess was not at all pleased about the lack of raspberries. The caterer
claimed that she had told the woman only that she might be able to get the fruit for the
party. The woman heard what she wanted to hear – that the caterer would have
raspberries for the party. All the guests at the party loved the birthday celebration. But
the hostess was convinced the party was ruined.

Reflection: What should the caterer have done to avoid this problem? Explain how the
caterer did not exhibit the trait of attending to detail.

Source: Anthony J. Strianese; Pamela P. Strianese, Diing and Banquet Management

Fourth Edition, 2008 Delmar Learning.

I think the caterer should have avoided this problem if they do this:
First, the caterer should not promise to the hostess if she is not sure if the
fruits are available at that time. Second, the caterer should have informed
the hostess that the raspberries which are her husband's favorites were not
available and offered some replacement which is mangoes and papayas.
The caterer did not exhibit the trait of attending to detail because she did
not follow the instruction that was given by the hostess and the caterer
 should not be decided alone in that matter. She/He should inform the
hostess about the things that need to be replaced and such because it's
their event and they are the ones that can fulfill what the event should end.

III. Research Exploration

Search for an article or a success story of a caterer or catering business and answer the
following guide questions.

1. How did the owner start a successful catering business?

At a young age, Marl Angelo M. Mangalino understood the value of perseverance in

managing a firm. He watched his parents sell produce as a child while growing up at
the market. Marl was motivated to pursue his dreams after witnessing his parents'
toil. He started his first company venture with big expectations for a better future.

2. What are the interventions he/she experienced while starting his/her business?

He started selling baked macaroni and sushi online when the pandemic happened
but there are no customers sometimes that are buying his product.

3. How did he/she overcome those interventions?

He overcomes those interventions by not giving up on his business and continuing it

despite of having a few customers. Soon he started to offer food trays to his/her
customers and as time went by, it became a big hit. This is the time that he starts to
hire workers who will help him to manage the orders. With the success of his food
tray company, he decided to take a big risk and launch Kusinegro Catering Services
and Events. He quickly opened the Kusinegros Kitchen House of Sizzling as well.

4. What qualities did the owner possess that impacted the success of his/her business?

The qualities that the owner possesses are perseverance, not giving up easily, and a
strong-hearted person which are the best qualities of being a successful
businessman/woman in the future. Marl acknowledged that it wasn't at all simple.
When there were fewer orders, he had to borrow money. He also had a number of
orders canceled as a result of the pandemic. But Marl persevered and overcame all
the difficulties rather than giving up.

Reference: https://www.businessnews.com.ph/20-year-old-becomes-catering-and-resto-
owner-proves-business-success-knows-no-age-20220312/