This particular course allowed us Toughies o pursue and gain numerous skills and knowledge with an exceptional amount Of tuition fee, Tagging City University is well known for its “Free Tuition Fee” policy, this has been a trade mark of the university. Until now, Tagging City University continues to be locally funded and students are enjoying the benefits such as free matriculation and other expenses but, finding a value education is not just having a free tuition, but also by providing necessary needs for students especially to us Hotel and Restaurant Management students.
In order to be more skilled in the field they have chosen, students just have an actual presentation and practices from what they have learned. Banquet and Catering service is one of the most important area that Hotel and Restaurant Management students must learned and practice. In Tagging City University, the subject Banquet and Catering Seen. ‘ices was focused to do last F-February 19 -? 21, 2014 as a required project.
In the view of the fact that banquet and catering needed a lot of effort in terms of food preparation, decorations and the program itself, 3rd year Hotel and Restaurant Management students (now in 4th year college) in Tagging City University still ride to manage in handling this kind of event despite the lack of proper facilities, kitchen equipment and tools. As Hotel and Restaurant Management students, we, ourselves experienced and witnessed how hard it was to work because of the lack of equipment in the kitchen, this became our proponents for our thesis paper.
We’ve experienced having a hard time finishing a dish on time or sometimes having a hard time do the exact thing that must be done because of the insufficiency of the equipment in the kitchen laboratory. In this study, the thesis concentrates on the Level of Creativity in the Conduct of Banquet and Catering Services of Bachelor of Science in Hotel and Restaurant Management students in Tagging City university and how they can be ready for action course that may lead the Tagging City University-Hotel and Restaurant Management, a competitive among other school and leaves a remarkable trademark in the industry Of Hotel and Restaurant Management.
Setting of the Study The banquet has a similar antecedent as commensally. The word banquet is believed to have its origins in the Late Latin “banc’s”, which became the Germanic word “bank”, which means bench. How the adaptation room a type of seat shared by more than one person was to become a derivate that means to take a meal in company is not certain. It has been suggested that early Christians sat on benches as they celebrated their agape feasts (Montage, 1971: 85). It is also proposed that the word was transformed, once it was adapted into the Old French banc, from ‘little bench’ to “a meal taken on the family workbench” to feast.
Since the word banquet was added to the English language in the late fifteenth century, it signifies a rather solemn and sumptuous meal given to a large number of guests. It is even on festal or ceremonious occasions, often accompanied by music and entertainment, to bring together people with the same religious or political agendas, the same subjective or ‘just’ gastronomic tastes, people of the same social status or profession, people of the same geographical or ethnic origin, and any other tangible or intangible unifiers.
A banquet is therefore an event where Reopen gather round the same table either because of the necessity of family life, to mark important Occasions, or to affirm mutual ideas that may be intellectual or sentimental. Conceptual Framework The researchers use the Input-Process-Output model. The input consist the Profile of respondents in terms of: Age and Gender; The Process consist the Gathering Data through Surveys Analysis & Interpretation of the Data. The Output is the improvement program. Input Process Output .
Profile of respondents in terms of: 1. 1 Age 1. 2 sex 1. 3 Class Shift 1. 4 year Level 2. Creativity of Hotel and Restaurant Management students in terms of: Food preparation 2. 2 Kitchen service 2. 3 Location set – up 2. 1 Analysis & Interpretation of the Data Improvement Program Statement of the Problem This study show the level of creativity in the preparing of Banquet and Catering Services of Hotel and Restaurant Management students in Tagging City University. Specifically, it will answer the following questions: 1.
What is the profile Of respondents in terms Of: 1. 2 Sex 1. 4 Year Level 2. What are the perceptions of the respondents in the creativity of Hotel and Restaurant Management students in conducting Banquet and Catering in terms of: 2. 1 Food preparation 2. 2 Service 2. 3 Location 3. Is there any significant difference between the group of respondents in terms of conducting of banquet and catering services? . What are the problems encountered in conducting of banquet and catering services? . What are the immediate solutions encountered in conducting Banquet and Catering Services? Hypothesis 1 . There is no significant difference between the perceptions of the respondents in the creativity of Bachelor of Science in Hotel and Restaurant Management Students in conducting a banquet and catering services. 2. There is no significant difference between the problems encountered by the groups of respondents in conducting of banquet and catering services.
Limitation of the study This study is limited to the following scope; The study will be conducted at Tagging City University, General Santos Eve. Upper Biscuit, Tagging City. The study focused on the level of creativity in conducting banquet and catering services of Bachelor of Science in Hotel and Restaurant Management students. The respondents are the 4th year students taking up Bachelor of Science in Hotel and Restaurant Management who participated in Banquet and Catering event last February 19 – 21, 2014.
Significance of the Study This study is identified to be beneficial to the following; The Hotel and Restaurant Management students; The study which will be the output of this duty could be of great help to Hotel and Restaurants Management students because it will allow them to learn and review the different procedures in catering services. It can be used as a reference in their studies regarding catering service to provide them a vital information and better understanding and equip them with knowledge.
The Hotel and Restaurant Management Professors. Through this study, the method of instruction can be improved and this would help facilitate the application of various processes involved in catering services. Also, it will enable them to have ample time in doing other arks for the benefit of the students. The Researchers. Through this study, they will have an effective way of show casing what they have learned and come up with an output, in the form of making a research study that would be of benefit to others. This study will also serve as background and added information on how to conduct a successful banquet and catering event despite of insufficient equipment, this study will also enable the researcher to be more resourceful and studious in the field of this study. The Readers. This research can inform public readers about an existing kitchen equipment offered by Tagging City University. Definition of Terms For better understanding of the study, some terms are operationally defined: Banquet. Is a large meal or feast, complete with main courses and desserts.
It usually serve a purpose such as charitable, gathering, a ceremony or a celebration, and it is often preceded or followed by speeches in honor of someone. Catering Services. Is the business of providing foddering at a remote site or a site like a hotel, public house (pub) and other various locations. Food Preparation. Preparing foodstuffs for eating, which generally squires the selection, measurement and combining of ingredients in an ordered procedure to achieve a desired result. CHAPTER II Review of Related Literature and Studies This chapter presents the review of related literature and studies which is relevant to the present study.
Foreign Literature The catering business is tough, with the details of preparing food off- premises and on-site for hundreds of people often times mind-boggling. It is not easy to cater an event with a large numbers of guests. You need to be extremely organized, yet flexible enough to be able to deal with last minute hangers. You also need a strong affinity for people and a kind of intuition as to what people enjoy in different environmental settings. A caterer must remain highly organized and efficient.
A caterer’s job involves planning how to prepare menus for all of her engagements, preparing the food, managing staff, transporting the food, talking with clients, advertising and handling various unforeseen glitches such as equipment malfunctioning, as the authors describe. She must effectively juggle these tasks while remaining personable and professional. The Professional Caterer’s Handbook, Lord Arduous and Douglas Robert Brown, 2007) Local Literature 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 foddering sector of the hospitality industry to be a leader in the continued growth of tooth facilities and revenue. Forward thinking foddering businesses from fine dining restaurants to delicatessens are incorporating catering services into their operations in recognition of the expanding market for prepared videodiscs.
Off- premise catering and take-out services offer an excellent avenue for increasing revenue with minimal costs. (J. Sacs, 2006) Foreign Source Catering service has one of the most sophisticated and exciting services in the world. It’s historical in fluencies and geographical gifts have created a service rich in variety. Buffets are easier than sit-down functions with table service. That’s why other prefer buffets, and, if we can get away with not having to use chafing dishes, so much the better. We’ll put out interesting food that can be safely maintained at room temperature on attractive ceramic platters. Madeline Mean, 2005) Party planners often use catering to feed large numbers Of people at weddings, funerals and other get-together. There is a wide variety of options when it comes to the food that is offered. Caterers usually have a set dietary plan that they must follow that is given to them by the hosts of the party. The style of the catering will need to match the occasion and the people throwing the party wishes. They will supply a list of needs and desires, and anyone planning to cater any event should check first for any kind of food allergies.
Many people will notify a caterer first of anything like this but it is important enough that a caterer should remember to ask. It is never good for the reputation of a business or a person when their food poisons someone else, even if it is an accident. Marking the foods with their ingredients is always a good idea. (Penny, 2007) Banquet and Catering can consist of all meats, all vegetables or a nice mixture of the two. Having a variety of foods on the menu gives people who have particular tastes the option of choosing for themselves. This is excellent for a caterer, relieving of the responsibilities of food allergy reactions.
Food that is cooked for catering should be transported as quickly and safely as possible. Food should always remain covered until it is ready to be served. Some foods and outdoor locations require covers even after the banquet and catering is open to people to keep flies and dust off the food. Some foods that are often offered on catering are macaroni salad, sliced deli meats, biscuits ND raw vegetables with dip. There is really no closed door on what kind of foods can be offered. Anyone can choose from any kind of cooking style for their personal event.
It is possible to have almost anything that can be desired catered to a special event. Soup of all kinds can be offered in a catering, but these will require transportable heating units for the large pots to sit in to keep them at the proper temperature. Likewise, food that needs to stay cold, like ice cream, would also need stand-alone refrigerator units so that they do not warm to temperatures that would make them dangerous to eat. A good catering always has a dessert table to finish off the meal. Bakers and bakeries offer catering along with any other style that can be asked for. (J.
White, 2007) Banquet and Catering, whether on or off site, involves a lot of equipment according to Lori Mealy a Restaurant Expert. It is important to have a checklist of an available equipment to help keep organized during the conduct of an event. Food service styles vary from informal buffets in which guests prepare their own plates from a large selection of food to pre- determined meals served to each guest individually by a hired wait staff. A catering company should be able to provide a consultation to help any event or party planner figure out what kind of service would be most appropriate for the occasion.
There are considerations to ponder before approaching a potential caterer for banquet style event, namely the kitchen of the event or party location. Examine the kitchen of your event location. The kitchen will need to provide the space and equipment to meet banquet service requirements. In banquet catering, the prep, cooking, and serving happens all at once. Depending on the size and nature of the banquet, a small 100-to 200- square-foot station for catering with the right equipment can make a huge difference and ensure that the kitchen staff remains happy, productive and efficient.
In regards to the costs of banquet catering, pricing is dependent on what type of event style is used, whether it is a formal sit-down dinner or a casual cocktail party. Typically, banquet caterers will offer a simple pricing guideline based on staffing, equipment, and menu requirements of the event, with plenty of room for creativity. You and your caterer can be as innovative as you like when considering the many banquet catering options. A few options to consider include the amount of staff to meet the needs of the guests, the decorations, the linens, and centerpieces used.
The overall objective is to host a successful event and a good caterer can assist you in planning all the details. (conventions. Net) Synthesis of the Study The creativity of Bachelor of Science in Hotel and Restaurant Management students in Tagging City university in conducting banquet and catering was shown despite insufficient kitchen equipment and utensils. Having a complete checklist of equipment is important to help keep organized in the conduct of n event. Tagging City university is just a new school that is still coping with the different changes that is going on in the field of hotel and restaurant management.
The school is trying its best to teach the students all the necessary skills and requirements needed in order for them to compete with other schools. Hotel and Restaurant Management Students in Tagging City University gathered and combined their financial and other resources in order to meet their plans and expectations for the different events that are being held in the school. In order to make an event a success, the students aka it a point to maximize the available resources that is present in the kitchen of the school. Even though it is small and lack in other equipment they make use of it according to what is needed.
Although it will be much better if the school have all the necessary equipment and utensils for the kitchen. The student’s resourcefulness come out as they continually become successful for the every event that they need to fulfilled. Chapter Ill METHODOLOGY OF RESEARCH This chapter discussed the researched design, locale of the study, respondents of the study, gathering data, instruments of the study, and statistical treatment of data. Research Design Descriptive method is used in the study using purposive sampling (Grove & Burns, 2005).
Purposive sampling was the sampling method used by the researchers. Descriptive research according to Grove and Burns (2005), is a method that provides an accurate portrayal or account of characteristics of a particular individual, event, or group in real life situations. This type of research is conducted to discover new meaning describe what exists, determine the frequency with which something occurs, and categorize information. Locale of the Study Tagging City University or TICK, a Philippines local university, was established wrought Ordinance No. 9, Series of 2004 of the Sanguinary Banyan Eng Tagging on the 6th day of September 2004 at the Municipal Government of Tagging. It was located at Gene. Santos Eve. Upper Biscuit, Tagging City. Panamanian Eng Tagging (Pant), later renamed Tagging City University (UTC) upon conversion of the Municipality of Tagging to “citation” on 8 December 2004, was established through Ordinance No. 29, Series of 2004 (enacted 6 September 2004, Municipal Government of Tagging, authored by Councilor Aurelia Paulo R. Bartholomew with Councilor Maries Baling-Iron and Councilor Allan Paul C. Cruz as cosponsor).
Respondents of the Study The respondents of the study are the fourth (4th) year students of Tagging City University taking up Bachelor of Science in Hotel and Restaurant Management who conducted the “Grand Culminating Activity” last February 19-21 2014. Catching Data Questionnaire. The questionnaire was the main tool used by this study in data gathering. A questionnaire is a research instrument consisting of series of items and other prompts for the purpose of gathering information from the respondents. Specifically, the researchers used the structured questionnaire.
Structured questionnaire is a questionnaire used in large rivers where specific answers are anticipated. It includes the use of multiple choice and scaled questions. It generates quantitative information (data), which can be analyses statistically. Instruments of the Study Description of the Questionnaire. The instrument used was a structured questionnaire developed by the researchers which consisted of a number of items that the respondents have to answer in a set format. The questionnaire developed consisted of two parts: the profile of the respondents and the perception of respondents in the creativity of Hotel and Restaurant