TOPIK 2

CONFIRM TYPE OF MENU AND SETTING

FOR CATERING ACTIVITIES

MENGESAHKAN JENIS MENU DAN

MENGATUR KEPERLUAN MAJLIS
 Factors to consider before deciding on the menu and
setting for catering activities

i. Equipment needs and layout service

ii. Considerations
iii. Utilities
iv. The menu
v. Workstations
vi. Style of service
vii. Obtaining equipment
viii. Storage of equipment
i. EQUIPMENT NEEDS AND LAYOUT
SERVICE
a) Determining equipment needs
1. Will the event be held on-premise or off-premise?
2. If the event is held off-premise, is refrigerator needed?
3. How will the cold and hot food be kept at temperatures
required to minimize the bacterial growth?
4. How will the food be safely transported?
5. What kind of serving equipment is needed for the
event?
b) Event order (borang)

Event order mean a form containing all the catering information about the event that would
be held in the particular hotel or off-premise catering
Event order containing all the checklist about the event such as time/timing, date, no of
pax, venue of the function or occasion, type of function and setting, theme, menu
prize,menu, decoration, customer’s needs, group whose will be organize the function, VIP /
VVIP involved ,what kind of service or special service etc and instructed the related outlet
to take action and make sure that the event or function will be successfully .
c) Layout design

Product – raw materials to finish product.

Personnel – how people move within the kitchen –
Containers/equipment/utensils – equipment should where possible
be separated out into specific process areas –
Refuse – refuse must be kept separated and should not pass into
other areas in order to get to its storage destination
d) Kitchen layout
ii. CONSIDERATIONS

Restaurant
Customer
Location style or
profile
concept

Restaurant
Staffing Cuisine and
physical
capabilities menu offering
layout
iii. UTILITIES

Electricity

UTILITI
ES

Gas Water
iv. THE MENU

The basic menus that can be included in a catering program are:

Breakfast, lunch, and dinner menus
Hors d’oeuvre menu
Reception menu
Special-function menus
À la carte menus (dessert or salad menus)
Beverage menus (wine, liquor, cordial, and specialty)
v. WORKSTATIONS
vi. Style of service

1. Buffet
2. Banquet
3. French service
4. Russian service