HMPE 3 –

Catering
Management
with Menu
Design and
Revenue
Management
2 Corinthians 8:21
“For we aim at what is honorable not only in
the Lord’s sight but also in the sight of man.”
 Welcome to HMPE 3
Catering Management, Menu Design & Revenue Management
 HMPE 3 – Catering Management with Menu Design and Revenue
Management
Instructor: Vincent John Joseph Quilab
Pre-requisite : HPC 1 , HPC 2
Credit : 6 units
Passing Grade: 2.5

Course CRITERIA FOR GRADING

 
Description Performance Tasks
Term examinations
50%
30%
Quizzes, Assignments 20 %
Total 100%

HMPE 3a- HM 3A 7:30-10:30am

HMPE 3b- HM 3B 1:00-4:00pm

Weekly Performance Tasks
 3 allowable absences (including laboratory attendance)

Late 15 mins not allowed to enter. 3 lates = 1 absence

House Rules Late submissions have points deduction of 5 per day.

Missed quizzes, tests and reports can be retaken only for valid
excuses.

Minimize unnecessary noise.

Quiz every start of the week.

Wear the prescribed uniform properly, display the IDs visibly, wear
masks in the classroom.
 Please be punctual for each session.

Respect each other's opinions during discussions.

House Rules Keep cell phones silent during the class.

Participation is encouraged.

Assignments should be submitted on or before the due date.

Major requirements: Prelim: Packed snacks or grazing table

Midterm: Catering Function
Final: Planned Themed Catering Function
 Wear complete uniform: Jacket, Cap, Apron, 2 hand towels

Incomplete uniform not allowed to enter the kitchen

Late 15 mins not allowed to enter

Lab Rules No leaving the laboratory to get/buy forgotten ingredients

No unnecessary noise and discussions

No eating inside the kitchen

Clean as you go

Cleaning of stations before and after use

Rotational assignment for floor cleaning

Return all borrowed items DRIED not wet

Waiver
Waiver
Waiver
Waiver
 Course
Overview:
HMPE 3
Introduction to Banquet,
Function, and Catering
Historical Context of Catering
Diverse Segments in Catering
Current Trends in the Catering
Landscape
Learning Outcomes &
Assessments
Culinary Foundations Refresher
Introduction to Banquet, Function,
and Catering
Banquet

Originating from ancient times, banquets have always been

synonymous with grand meals or feasts.

They represent more than just food; they're a symbol of

celebration, whether marking victories, religious ceremonies,
or significant life events.

In contemporary times, banquets span from lavish weddings

to award ceremonies, showcasing culinary arts and
hospitality.
Key Point
Occasions: Banquets can be held for weddings, anniversaries,
corporate events, award ceremonies, religious ceremonies, and
other significant events.

Setting: They usually take place in large halls, hotels, or venues

designed to accommodate a large number of guests. The setting is
often decorated elaborately to match the theme or occasion.

Food and Drink: A banquet typically offers multiple courses of

dishes. Depending on the culture and the event, there might be
appetizers, main courses, desserts, and beverages, which can
include wine or other alcoholic drinks.
Key points
Entertainment: Many banquets feature entertainment such as
live music, dance performances, or speeches.

Tradition: In many cultures, banquets have traditional

elements. For example, in Chinese banquets, certain dishes
might be served for their symbolic meaning.

Dress Code: Guests at a banquet are often expected to wear

formal attire, although the specific requirements can vary
depending on the occasion and cultural norms.
Function
At its core, a function represents
an organized gathering or event
with a specific purpose.

Functions can be diverse:

weddings, birthdays, corporate
meetings, or academic
conferences.

They are the backbone of the

hospitality industry, emphasizing
the importance of creating
shared experiences and
memories.
 Types: Functions encompass a wide range of events, including corporate meetings,
workshops, seminars, weddings, birthday parties, anniversaries, and gala dinners.
Venues: Hotels, resorts, conference centers, and specialized event spaces often
have dedicated facilities, called function rooms or ballrooms, designed to host
Key Points these events.
Planning and Coordination: Successful functions require meticulous planning.
Many establishments offer event planning services to assist clients in organizing
their functions, from catering and decoration to audio-visual equipment and
seating arrangements.
 Revenue Source: a significant source
of revenue for many hospitality
establishments. It provides earnings
not only from the rental of the space
but also from catering,
accommodation for out-of-town
Key Points guests, and other ancillary services.

Importance: Hosting functions

enhances the reputation of a
hospitality establishment. Successful
events can lead to repeat business
and referrals.
Catering
The business of providing foodservice at
a remote site or a site such as a hotel,
public house, or other locations.

Encompasses a range of services, from

meal preparation to event planning.

Modern catering offers tailored

experiences, accommodating diverse
dietary needs and preferences.
Catering

It's more than just meal preparation; modern catering involves

understanding dietary preferences, cultural nuances, and
presentation aesthetics.

With the evolution of the industry, caterers now play a pivotal

role in event planning and execution, ensuring memorable
experiences.
 Together, these three elements form the
Banquet, foundation of the hospitality industry.
Function,
and They emphasize the importance of creating
experiences, fostering connections, and
Catering: celebrating milestones.
The Pillars
As we delve deeper into the course,
of understanding these pillars will be crucial to
grasp the intricacies of catering
Hospitality management.
 Ancient Civilizations and Banquets

Historical Banquets trace back to ancient civilizations like Egypt, where grand feasts were
Context of common in the royal courts.

Catering In ancient Greece, the symposium, a part dinner and part drinking session, was an
integral social institution.
Roman banquets showcased the wealth and power of the elite, often lasting for hours
with multiple courses.
 Historical
Context of
Catering
Middle Ages

In medieval Europe, banquets

became a way for nobility to
display wealth, with grand settings
in castle halls.

These feasts often had elaborate

entertainment, including jesters,
musicians, and troubadours.

Food served were a testament to

the host's wealth, featuring exotic
meats and spices.
 Renaissance

Historical The period saw an emphasis on sophistication, presentation, and table manners.

Context of
New foods were introduced, and culinary arts were celebrated, leading to the creation of
Catering intricate dishes.

Banquets became an art form, with detailed attention to aesthetics, from table settings
to food presentation.
Historical Context of
Catering
Modern Era Banquets

The advent of hotels, restaurants, and catering

services in the 19th and 20th centuries made
banquets accessible to a broader audience.

Banquets evolved to cater to various events, from

corporate functions to weddings.

Modern banquets combine tradition with

contemporary tastes, emphasizing both aesthetics
and diverse culinary offerings.
 Event Catering
type of catering specializes in providing food and beverage services for specific events or
occasions.

Segments of the Characteristics:

Catering Industry Tailored menus to suit the theme or nature of the event.
Often includes additional services like table setup, decoration, and event coordination.
Requires flexibility to cater to varying numbers of attendees.

Examples: Weddings, birthdays, anniversaries, corporate events, product launches,

award ceremonies.
 Segments of the Catering
Industry
Mobile Catering
This involves serving food directly from a vehicle or
cart that's equipped to cook and serve food.

Characteristics:
Mobility allows caterers to serve at various locations.
Menus are often limited due to space and equipment
constraints.
Popular in outdoor events, festivals, and street corners.

Examples: Food trucks, ice cream vans, hot dog stands,

and festival food stalls.
 Segments of the
Catering Industry
Business Catering
Focuses on providing regular meals to
businesses and corporate entities.

Characteristics:
Regular and consistent service.
Menus designed to cater to a broad
audience, considering dietary restrictions
and preferences.
Often involves a contract or subscription
model.

Examples: Daily lunch services for office

employees, catering for board meetings,
training sessions, or company retreats.
 Segments of the
Catering Industry
Industrial Catering
Refers to large-scale meal production and service for
institutions that have vast numbers of people to feed
daily.

Characteristics:
Emphasis on bulk preparation and cost efficiency.
Menus are often rotated on a weekly or monthly basis.
Needs to meet specific nutritional and dietary
guidelines, especially for institutions like schools and
hospitals.

Examples: School cafeterias, hospital meal services,

airline meal preparation, military base dining facilities.
Service Styles
Buffet: Guests serve themselves
from a variety of dishes.
Plated service: Pre-portioned meals
are served to guests at their tables.
Family style: Large dishes are placed
on each table, and guests serve
themselves.
Cocktail: Finger foods and drinks are
served, often in a standing
environment.
Evolving Trends in the
Catering Industry
Sustainability and Eco-Friendly
Practices
A growing emphasis on reducing waste,
especially single-use plastics.

Sourcing locally-produced ingredients to

reduce carbon footprint and support local
communities.

Adopting practices like composting and

recycling to minimize environmental
impact.
Evolving Trends in the
Catering Industry

Technological Integration

Use of apps and software for efficient

booking and order management.

Virtual and augmented reality menus for an

enhanced customer experience.

Digital payment solutions and online

feedback systems for seamless operations.
 Evolving Trends
in the Catering
Industry
Catering to Diverse Dietary
Preferences

Rise in demand for vegan, gluten-

free, keto, and other specialized
diets.

Menus curated with allergen

information and cultural cuisine
preferences.

Emphasis on health-conscious
choices, organic ingredients, and
transparency in sourcing.
Evolving Trends in the
Catering Industry

Experiential Dining Experiences

Pop-up restaurants, theme-based events, and
immersive dining experiences gaining
popularity.

Personalized menus, interactive food stations,

and chef interactions elevating the dining
experience.

Focus on storytelling, ambiance, and creating

memorable moments.
Questions/Reactions
Any questions or reactions?
Learning Outcomes and Expected Output/Assessment

Learning Outcomes
Examine the historical timeline of the catering industry along with its
concepts of banquet, function and catering.

Expected Output/Assessment
Presentation of a Concept Map on the Historical Timeline using a
rubric