Republic of the Philippines
Zamboanga State College of Marine Sciences and Technology
College Of Business Administration
Fort Pilar, Zamboanga City
BANQUET AND CATERING
MANAGEMENT BUSINESS PLAN
PROPOSAL
College Of Business Administration
Bachelor of Science in Hospitality Management
HMPE13
Submitted to: Justine Mae C. Nur
MBA-Instructor
Submitted by: Bennajer M. Kalam
Jonielle J. Delos Reyes
Arnaida Ibni
Adriane Loyd U. Padina
Jose Raphel F. Lampas
JUNE 27, 2022
TABLE OF CONTENT
Chapter I: Catering Business Overview
Chapter II: Styles of Catering Operation
Chapter III: Market Survey Information for Catering Business
Chapter IV: Catering Menu Program, Design and Pricing
Chapter V: Organizational Structure for Catering Business
Chapter VI: Profile of the Member
CHAPTER I
Catering Business Overview
History of Catering
Catering is defined as the business of providing food and drink, typically at social
events and in a professional capacity either on-site or at a remote site. The term was
originally coined by the Merchant Marines, who were among the first to employ catering
officers for their vessels. These catering officers were responsible for purchasing goods,
preparing food, and serving the meals and beverages to the other people on board the vessels.
They also had to perform other ship-related tasks.
However, the trade goes back much further than that. Catering dates back to the 4th
millennium BC in China. The culture of grand eating and drinking was also present in old
Egypt at that time. Most of the services were provided by slaves. The ancient Greeks are
credited with making catering a trade by offering free services at their inns and hostels which
continued into the Roman Empire. At this time the intent was primarily to serve soldiers. In
the middle-ages catering centered around monasteries and the Christian pilgrimages in
Europe. The trade spread during the reign of Charlemagne. By the late middle ages, the new
bourgeoises and a monetary economy helped the popularity of catering to flourish. When the
industry drew the attention of German legislators in the 14th and 15th centuries, food and
beer regulations began to take form. But much of the industry was still primarily seen in
feasts and celebrations for kings and other noblemen. After the French revolution in the 18th
century and the lack of an aristocracy, catering guilds were forced to find new ways to sell
their talents, and the first French restaurants were started.
In America, the catering industry is still very young. Catering started booming after the
war when companies who had previously made food supplies for World War II needed
something to do. As people became wealthier and the economy grew, caterers found there
was a demand for their services, which has previously been reserved for the very rich.
The modern improvement of transportation, technical innovations, population increase,
and sudden rise in the trade of travel and tourism has given gastronomy today an ever-
increasing rise in popularity and a major factor in our current economy. TGIS is proud to be
part of this rich and colored history of gastronomy for nearly 25 years.
Present-day Catering Operation
Catering operations, as either a stand-alone facility or as part of a larger hospitality-
related business, exist in a wide variety of formats, or styles. Most common are those that are
readily identifiable as private rooms in restaurant operations, hotel facilities, and independent
catering facilities. The increased demand by the international public for private function
space outside of their own homes and businesses has led the catering segment of the
foodservice sector of the hospitality industry to be a leader in the continued growth of both
facilities and revenue.
Forward-thinking foodservice businesses from fine dining restaurants to delicatessens are
incorporating catering services into their operations in recognition of the expanding market
for preprepared food services. Off-premise catering and take-out services offer an excellent
avenue for increasing revenue with minimal costs.
CHAPTER II
Styles of Catering Operation
Catering services - Catering companies send servers, chefs, and other employees to the site
for black-tie parties, conventions, and other events. A small office party may only require
cold food, beverages, and furniture or equipment rental without catering employees on-
premises — caterers tend to be very flexible with service.
This chapter summarizes the ways in which catering services have been incorporated into
food service operational styles, providing operators with techniques and methods for
expanding the profit-making potential of their businesses. The categories of foodservice
operations offering catering reviewed in this chapter are:
1. Full-service restaurants
2. Hotel food and beverage facilities
3. Catering halls
4. Independent caterers
5. Private clubs
6. Contract feeding
7. Charcuteries and delicatessens
The Style of Catering Operation that I’ve chosen is the Catering Halls.
A catering hall is a facility dedicated to private parties with an on-site production kitchen and
staff. These facilities can offer a wide range of both in-house and off-premise catering
services. The major factors that influence the market for a catering hall are:
1. Style or concept
2. Facilities
3. Customer profile
● Why did you choose the said Style of catering?
⮚ Because catering halls offer customers a self-contained private function space
independent of a hotel or restaurant. Many catering halls specialize in social
functions such as weddings and plan the design of the landscaping and
building to accent such functions.
⮚ This design is also often aimed at a particular segment of the customer market,
depending on the location of the hall and the density and ethnic background of
the surrounding population.
⮚ Catering halls can also specialize in large functions, providing space for
groups that cannot normally be accommodated in other facilities. Such halls
are generally designed to host a wide range of social and business functions
and a variety of special event themes.
CHAPTER III
Market Survey Information for Catering Business
A. CUSTOMER
Customer Profile: The customer target market for catering halls, like hotels, is based
on the social, business, and economic profile of the community. Catering halls, also
like hotels, are available in a variety of price venues, generally appealing to customers
who are looking for menu and function packages within a specific range of prices.
Identifying a customer group toward which to target marketing efforts includes
surveying the competition, establishing a price range, and determining specific
geographic areas of the community in which potential customers live based on
demographic information such as annual income, family size, and age. Chapter Three
suggests methods of conducting market surveys and identifying customer profiles.
Table I-iii TOTAL PERCENTAGE
TOTAL POPULATION 300 100%
MALE 120 40%
FEMALE 180 60%
AGE
18-24 50 17%
25-29 47 16%
30-34 37 12%
35-39 35 12%
40-44 40 13%
45-49 39 13%
50+ 52 17%
TOTAL 300 100%
Table 2-iii FAMILIES MARRIED COUPLES NON-FAMILY
HOUSEHOLD
TOTAL 156 69 75
INCOME BREAKDOWN
Less than 10,000 31 12 10
10,000-20,000 35 13 14
20,000-30,0000 37 15 18
30,000-40,000 25 18 15
40,000-50,000 16 6 10
50,000 More than 12 5 8
Table 3-iii TOTAL PERCENTAGE
300 100%
ETHNIC GROUP
MUSLIM 169 56%
CATHOLIC 59 20%
ALLIANCE 46 15%
BORN AGAIN 26 9%
B. Competitor
The catering industry has always been ferociously competitive. And, to thrive, you
have to punch above your weight to make your business a "Big Daddy" in your area
offering best-in-class catering services. Not only you've to get on-on board popular chefs
with expertise in diverse international cuisines and strengthen your customer support, but
also keep a tab on your closed marketing rivals and their updated internet marketing
strategies. Competitor evaluation involves investing time & effort in identifying &
researching your competitors and gaining valuable information as a competitive
advantage. It will help you craft a data-driven powerful marketing strategy to steer your
catering business in the right direction.
Business Location Menu
Barcode Zone 4 Rizal
Zamboanga Street, Zamboanga
City
Chinito’s Gov Camins Ave,
Zamboanga Zamboanga
Dear Manang 93 Don Toribio St,
Zamboanga
C. Location
Location The location of a hotel determines the demand for in-house catering.
Inhouse catering is defined as guest-related foodservice functions associated with
business meetings, conferences, conventions, and social concerns. A hotel with a
remote location focuses its catering efforts on the business booked into the hotel.
Resort locations often provide additional opportunities for catering services at sports
facilities and landscape venues throughout the property. A hotel with a suburban or
downtown location can expect to develop a large volume of outside catering business,
both business-related and social in addition to conferences and conventions.
Location plays a huge role in attracting and retaining the best employees,
many of whom keep a close eye on where they're based in order to optimize work-life
balance. Good location decisions can significantly boost a company's long-term
performance. Poor ones can cost millions in lost talent, productivity and capital.
CHAPTER IV
Catering Menu Program, Design and pricing
MENU
MENU
RESTAURANT
ENTREES
MENU Beef kulma …. 320.00
RESTAURANT Sotanghon …. 150.00
ChickenPinggang. 250.00
SeaFood Chopsuey 350.00
Sweet & sour shrimp 380.00
DESSERT
Butter Pecan Cake 150
FOOD & DRINK Pineapple Cherry 200
Chocolate Brownie 130
Falooda 180
DRINK
Orange Juice 120
Papaya Juice 120
Coke 30
Mango Juice 120
MENU ITEM PORTION SIZE
SOUP
Sweet Corn Soup 6-8 oz Fresh Sweet corn soup
ENTREES
Beef Kulma 10-12 oz
Satanghon Guisado 10-12 oz
Chicken Piangga 10-12 oz
Seafood Chopsuey 10-12 oz
Sweet & Sour Shrimp 10-12 oz
DESSERT
Leche Flan Bite size
DRINK
Cola-cola Softdrinks 8 oz bottled
CHAPTER V
Organization Structure for Catering Business
LAS CASA’S CATERING SERVICES
Organizational Chart of Banquet and Catering Service
● Duties and Responsibility
1. General Manager
Directs and motivates team while personally assisting in providing high quality
service based on requirements and standards. Monitors and controls financial and
administrative responsibilities including asset protection. Provides clear and
concise communications to everyone having ownership in the success of the
event. Identifies training opportunities and plans a strategy to accomplish goals.
2. Event Manager
An event manager is responsible for the planning, design, production, promotion,
overall co-ordination and profitability of an event. They delegate many of the
tasks and then oversee and support those they delegated to. This is a creative
position, sometimes allowing opportunities for testing new ideas and themes.
3. Supervisor
Catering Supervisors are responsible for the everyday operations of a catering
service or company and have duties like recruiting and training staff, creating
menus, planning schedules and shifts, budgeting, enforcing health and safety
regulations, maintaining inventories, and ordering supplies.
4. Head Waiter
Head waiters/waitresses manage the food and beverage service in a hospitality
outlet or unit. They are responsible for the customer's experience. Head
waiters/waitresses coordinate all actions involving customers such as welcoming
guests, ordering, delivering the food & beverages and supervising financial
transactions.
5. Head Cook
Head cooks oversee the daily process of running a kitchen and managing food
preparation at restaurants and other similar establishments. They direct kitchen
staff and handle all food-related issues, including checking up on food supplies,
planning menus, and creating new recipes.
6. Purchasing Officer
Responsible for ensuring that Purchase Orders are raised and approved, goods and
services are received and orders are receipted in a complete, accurate and timely
manner.
7. Dinning Waiter
The duties and responsibilities of a Waiter/Waitress include welcoming and
seating guests, taking guest orders, communicating them effectively to the kitchen
and in addition, memorizing the menu and offering recommendations to upsell
appetizers, desserts, or drinks.
8. Bar Man
Bartenders work directly with customers by mixing and serving drink orders.
Their responsibilities include verifying age requirements, knowing alcohol pairing
and tastes, knowing how to make traditional and classy drinks, processing
payments, managing inventory and cleaning bar supplies.
9. Busser
The position of a busser is to reset tables in a speedy professional and e ective
manner as guests leave the restaurant. Bussers are also responsible for the
grooming of the entire restaurant and its perimeters,as well as supporting servers
and sta with pre-bussing and other duties.
10. Assistant Cook
An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists
Cooks to prepare and arrange food. Their duties include cleaning the kitchen area,
washing dishes and utensils and ensuring that the Cook has everything required to
run the kitchen efficiently.
11. Dishwasher
Washes all wares including pots, plans, flatware, and glasses, by hand or using
dishwashers. Correctly places and stores clean equipment, dishes, and utensils in
assigned storage areas. Stocks serving stations, cupboards, refrigerators, and other
assigned areas with necessary dishes and utensils.
12. Assistant Purchaser
Purchasing Assistant responsibilities include researching new vendors, tracking
deliveries and updating order records (e.g. dates, invoices and discounts.) If you're
familiar with supply chain procedures and know how to create and translate cost
analyses, we'd like to meet you.
13. Runner
Assure guests have everything they need on the tables after delivery of food.
Ensures guest has proper silverware, napkin, share plates when delivering food.
Keep kitchen station clean and organized. Utensils & steak knives polished and
stocked.
CHAPTER VI
Profile of the Member
BENNAJER M KALAM
TAGASILAY ZAMBOANGA CITY
ZAMBOANGA DEL SUR, 7000
09658678065
PERSONAL INFORMATION
DATE OF BIRTH: FEBRUARY 15, 1997
PLACE OF BIRTH: KABINGAAN TAPUL SULU
GENDER: MALE
AGE: 24
STATUS: SINGLE
NATIONALITY: FILIPINO
RELIGION: ISLAM
FATHER'S NAME: SALIM H. KALAMO
CCUPATION: FARMER
MOTHER'S NAME: SABTURA M. KALAM
OCCUPATION: HOUSE WIFE
CAREER OBJECTIVES
I am a third-year college student, currently looking for a job where I could utilize my skills and train
myself where my competence and character would modify and molded better through the test of
my fullest potential.
EDUCATIONAL BACKGROUND
PRIMARY: TAGASILAY ELEMENTARY SCHOOL
WITH HONOR 2009-2010
SECONDARY: TAGASILAY NATIONAL HIGH SCHOOL
SENIOR HIGH: STI COLLEGE ZACHOOL
2018-2019
TERTIARY: ZAMBOANGA STATE COLLEGE OF MARINES SCIENCES AND TECHNOLOGY
BATCHELOR IN SCIENCE OF HOSPITALITY MANAGEMENT (BSHM)
2019-2020
WORK EXPERIENCE
ON-THE-JOB TRAINING (OJT) June 05 2020
ZSCMST CAMPUS SUMMER JOB(SPES)
TAGASILAY BARANGAY HALL, ZAMBOANGA CITYSERVE AS BARANGAY ASSISTANT
MEMBER SALAAM POLICE FORCE MULTIFLIER
BENNAJER M KALAM
Applicant
Adriane Loyd U. Padinas
Zone 4 Sevilla ST Zamboanga City, Philippines 7000
Mobile Number: (+63)966397767
[email protected]
Educational Attainment SeniorHighSchool
School: STICollege-Zamboanga
Address: UNICON Building,Gov. Lim Ave.cor.Gen.WoodSt.7000
Zamboanga City Year Attended:2017-Present
Junior High School
School: Basilan State College Laboratory HighSchool
Address: sta,Clara,lamitan basilan province
YearAttended: 2013-2017
Elementary
School: Maloong San Jose Central School
Address: Lamitan City Basilan province
Year Attended: 2007-2013
Key Strengths
Able to work with honesty and loyalty Teamwork
Problem-solving and decision-making Trustworthy
Computer Skills Punctual
Portfolio
Sweet potato chips marketing plan
A Marketing Plan Paper in Principle of Marketing Course
2nd Semester,S.Y.2017-2018 STI College–Zamboanga
Club and Organizatio
Sports Club Member SY 2018-2019
Sti College Zamboanga, Unicon Bldg, Gov. Lim Avenue ,ZamboangaCity
Personal Information
Birthdate:August15,2000
Birthplace:I sabela city Basilan Province
Age:17
Religion: Roman Catholic
Citizenship:Filipino
Mother’sName: Evangeline U.Padinas
Father’sName: Albert G.Padinas
References:
Ms. Aireeza Tandih
Senior high School Class Adviser (STICollege-Zamboanga)
(+63)965-5685-656
Adriane Loyd U. Padina
Applicant
