Banquet and Catering Function Report

7/25/2019 Banquet and Catering Function Report

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A taste of HolidaysCHRISTMAS SEASON

STI COLLEGE CALOOCANBANQUET, FUNCTION, AND CATERING PROCEDURE

FUNCTION REPORT

Entitled

A taste of Holidays

CHRISTMAS SEASON

Presented by

H!"#$A

Presented to

!R% FE&IPE F% DAGDAG 'R

I. THEMEa. About the thee




()ay so*et+in t+e e-ents, t+e*e and t+e .re.aration/

b. O!"a#i$atio#

II. %ITCHEN &EPARTMENTa. %ITCHEN 'RIGATE S(STEM

b. FOO& SER)ICEAPPETI*ER

RECIPE NA!E Stu+ed Toatoes )ER0ING 1#Q2antity Inredients Re*ar3s1# .4s To*ato"## Peas$ .4s Carrots5 .4s C242*ber5 .4s A..les

$6# *l !ayonnaise

$ .4s Es1# .4s &ett24e &ea-es

1 t )alt1 t Pe..er

Pro4ed2re1% 7as+ to*atoes and 42t of t+e to.s and ta3e o2t t+e 8es+$% Co*binin .eas, rated a..les and 4arrots, 4+o..ed e 9+ites 9it+

*ayonnaise, season to taste

FUNCTION !ANAGER

DINING !ANAGER HOU)E:EEPING !ANAGER :ITCHEN !AAGER

CHEF D PARTIECHEF D PARTIEHOU)E:EEPERBAR CAPTAIN CHEF D PARTIECAPTAIN 7AITER

!ar43 'ass.er Ali.ao

An;anette Brioli 'o+n !i4+ael G2ban4o 'oy4e !as2bay 'o+n Carlo Casi*iro

Gene*arie Gordonas R+od 'eri43 AdrianoFa*ela &a.eña

!a% Fe )ernal

!ary :ri<tine

Ro4elle Urbano

!ar3y Allen )al2ndait

Antonette Bonto 'o+n Ren<o )al2desAnesa 'ade G2nday

Ni43olyte Felon4o '+on :ennet+ Fa*ini 'enessa Nar4iso

'o+n Eri43son 0eni4arioGene Patri43 Alon<o




5% )t2= to*atoes 9it+ t+e >llin and .2t on lare dis+es%"% Pla4e a lett24e leaf 2nder e-ery to*ato and s.rin3le t+e to. 9it+ rated

yol3s%

Q2antity

Unit Inredients Unit Pri4e TotalPri4e

1# P4s 1# .4s To*atoes 1##%## .er 1#.4s

1# .4s ?1##%##

"## "## Peas "#%## .er 6## 6## ? 5$%##$ P4s $ .4s Carrots $@%## .er 5.4s 5 .4s ? 1%##5 P4s 5 .4s C242*ber #%## .esos .er

" .4s" .4s ? "6%##

5 P4s 5 .4s A..les #%## .er 5 .4s 5 .4s ? #%##1 C $6# *l !ayonnaise @1%# .er $6# *l $6# *l ? @1%#$ P4s $ .4s Es $#%## .er 6.4s 6 .4s ? %##

$6# $6# &ett24e&ea-es

$@%## .er $6# $6# ? $@%##

1 t 6 )alt 6%## .er 6# 6# ? #%6#1 t 6 Pe..er 1#%## .er 6# 6# ? 1%##

GRC ?55%"#

B2=er1#

? 5%5"

RFC ?"5$%@"

P) ? "5%$@

MAIN COURSE

RECIPE NA!E 'a,o# a#d Cheese -!aed Po!/

Te#de!loi# 0ith Male1Musta!d Sau,e

)ER0ING 1#

Q2antity Inredients Re*ar3s## Por3 Tenderloin1$ Ba4on$"# C+eese6## *l 0eetable Oil

1 t )alt1 t Pe..er

1 1 C !a.le )yr2.6 T !2stard

5 T A..le Cider 0inear1 T Pa.ri3a5 T )oy )a24e1 T Corn )tar4+

Pro4ed2re1% 7ra. t+e .or3 tenderloin and 4+eese 9it+ Ba4on t+en 2se toot+.i43 to +old

t+e ba4on%$% P2t t+e Oil in *edi2* +eat and +eat to 56F




5% Dee. fry t+e 9ra..ed .or3 2ntil olden bro9n t+en re*o-e t+e e4ess oil2sin 3it4+en .a.er

"% For t+e sa24e, in a *iin bo9l , *i *a.le syr2., *2stard, -inear, .a.ri3a,soy sa24e,

6% Heat in a fryin .an and add 4orn star4+ to t+i43en%

Q2antity


1# P4s ## Por3 Tenderloin $#%# .er##

## ?$#%#

$# P4s 1$ Ba4on 1%1 .er5##

5## ?1#1%1

$"# $"# C+eese @$%6 .er $"#

$"# ? @$%6

$ C 6## *l 0eetable Oil 1%## .er 1 & 1### *l ? "#%6#1 t 6 )alt 6%## .er 6# 6# ? #%6#

1 t 6 Pe..er $"%## .er 6# 6# ? $%"#1 1 C $1%$6

!a.le )yr2. $%## .er "6

*l"6 *l ? 65%56

6 T @6 *l !2stard 5%## .er $##*l

$## *l ? 15%6#

5 T "6 *l A..le Cider0inear

15@%## .er" *l

" *l ? %6$

1 T 16 Pa.ri3a 6%## .er 5" 5" ? $"%@#5 T "6 *l )oy )a24e @%## .er 1##

*l1## *l ? 5%16

1 T 16 Corn )tar4+ 6%## .er 6# 6# ? 1%6#

GRC ?6$%"B2=er

1#? 6$%6

RFC ?6$%"5

P) ? 6%$"

MAIN COURSE 2SI&E &ISH3 STARCH4

RECIPE NA!E Mashed Potato )ER0ING 1#Q2antity Inredients Re*ar3s

$# Potato1$ C !il31 C B2tter1 t )alt1 t Pe..er

Pro4ed2re1% Peel and Boil t+e .otato on a sa24e .ot$% Drain t+e .otato 2sin a 4olander




5% Transfer to a *iin bo9l t+en *as+ t+e .otato 2sin a .otato *as+er"% Add t+e b2tter, *il3 and salt and .e..er

Q2antity


$# $# Potato 1$#%## .er $# $# ?1$#%##1$ C 1$6 *l !il3 51%## .er $6#

*l$6# *l ? 16%6#

1 C $"# B2tter 6%## .er $"#

$"# ? 6%##

1 t 6 )alt 6%## .er 6# 6# ? #%6#1 t 6 Pe..er $"%## .er 6# 6# ? $%"#

GRC ?1"%"#

B2=er1#

? 1%""

RFC ?$15%"

P) ? $1% 5

MAIN COURSE 2SI&E &ISH3 )EGGIES4

RECIPE NA!E 'la#,h Asa!a"us )ER0INGQ2antity Inredients Re*ar3s

5## As.ara2s1 t )alt

1 t Pe..er

Pro4ed2re1% In a .ot, Boil t+e as.ara2s for $ *in2tes$% T+en drain and .2t on an i4e bat+ to sto. t+e 4oo3in .ro4ess5% T+en re*o-e fro* t+e i4e bat+"% Add salt and .e..er

Q2antity


5## 5## As.ara2s %## .er 5##

5## ? %##

1 t 6 )alt 6%## .er 6# 6# ? #%6#1 T 6 Pe..er $"%## .er 6# 6# ? $%"#

GRC ? %#B2=er

1#? %




RFC ?1#%@

P) ? 1#%

&ESSERT

RECIPE NA!E Molte# La5a Ca/e )ER0ING 1#Q2antity Inredients Re*ar3s

1 C C+o4olate C+i.s1 C )2ar

1 1" t 0anilla Etra4t6 .4s Es5" C Flo2r5" C B2tter1# t Co4oa Po9der

1 .4 Bitter )9eet C+o4olate1# .4s )tra9berry6## *l 0anilla I4e Crea*

1# t Confe4tioners )2ar$ T Gl24ose

$6# *l All.2r.ose 4rea*

Pro4ed2re1% Grease 1# ra*e3in 9it+ b2tter and 4o4oa .o9der$% !elt b2tter and 4+o4olates in do2ble boiler5% Add 8o2r and s2ar to 4+o4olate *it2re"% )tir in e 9+ites and yol3 2ntil s*oot+6% )tir In t+e -anilla% Di-ide t+e b2tter e-enly a*on ra*e3ins@% Pla4e in t+e o-en and ba3e for 1#1" *in2tes% T+e edes s+o2ld be >r* b2t t+e 4enter 9ill be r2nny% R2n a 3nife aro2nd t+e edes to loosen and in-ert onto dessert .lates1#%!elt 4+o4olate and add all.2r.ose 4rea* and l24ose to *a3e 4+o4olate

ana4+e11%Garnis+ 9it+ a s4oo. of i4e 4rea*, stra9berry, and s2ar s.2n

Q2antity


1 C $"# C C+o4olate C+i.s 6%## .er 6## 6## ? "#%#

1 C $"# C )2ar 56%## .er 6##

6## ? 1%#

1 1" t %$6*l

0anilla Etra4t #%## .er 5#*l

5# *l ? 1$%6#

6 P4s 6 P4s Es $#%## .er 6.4s

6 .4s ? $#%##

5" C 1# Flo2r 5#%## .er 1 : 1### *l ? 6%"#




5" C 1# B2tter 6%## .er $"#

$"# ? "$%##

1# t 6# Co4oa Po9der 1#%## .er 6# 6# ? 1#%##1 C $6# *l Bitters9eet

C+o4olate#%## .er $6#

*l$6# *l ? #%##

1 C $"# )tra9berry 15#%## .er$"# $"# ?15#%##$ C 6## *l 0anilla I4e Crea* 1## .er @6#

*l@6# *l ? %@

1# t 6# Confe4tioners)2ar

%## .er 13 1### ? "%5#

$ T 5# Gl24ose #%## .er @6#

@6# ? $%"#

1 C $6# *l All.2r.ose 4rea* "#%## .er $6#*l

$6# *l ? "#%##

GRC ?"@#%@

B2=er1#

? "@%#

RFC ?61@%

P) ? 61%#

'E)ERAGE

RECIPE NA!E )ER0INGQ2antity Inredients Re*ar3s

Pro4ed2re1%$%5%"%

6%%@%%

Q2antity





GRCB2=er

1#RFCP)

,. PLATING AN& PRESENTATION

APPETI*ER 2#ae of the &ish4

MAIN COURSE

&ESSERT




d. COSTING SUMMAR(

MAR%ET LISTToato Po!/ Te#de!loi# Ale Cide! )i#e"a!

Peas 'a,o# Soy Sau,eCa!!ots Cheese Pa!i/a

Cu,ube! )e"etable Oil Co!# Sta!,hAle Asa!a"us Cho,olate Chis

Mayo##aise Potato Su"a!E""s Mil/ )a#illa E6t!a,t

Lettu,e Lea5es 'utte! Flou!Salt Male Sy!u Co,oa Po0de!

Pee! Musta!d 'itte!s0eet

Cho,olateSt!a0 be!!y Co#fe,tio#e!7s su"a! Glu,oseAll1u!ose ,!ea )a#illa I,e C!ea

SUMMAR( RECIPE PRICE REMAR%S

A..eti<er 8 9:;.<;!ain 4o2rse 8 =>?=:.<=Dessert 8 @<?.;;Be-erae

TOTAL

e. MANPO-ER SCHE&ULE

&ATE TIME TAS% PERSON REMAR%S=?=9?

;=:

=3;; 1 B3;;

'uyi#" I#"!edie#ts

fo!

All Chef &e

=?=9?

;=:

=3;; 1 B3;;

Mai# Cou!se >

Aeti$e!

Pa!tee a#d




=?=9?

;=:

=3;; 1 B3;;

A#d &esse!t Coo/s

III. &INING ROOM &EPARTMENT

a. ORGANI*ATION CHART

b. )ENUE &ESIGN

,. &INING STAFF SPIELSAPPETI*ER 2#ae of the dish4

(Des4ri.tion of t+e food, +o9 it .re.are/MAIN COURSE 2#ae of the dish4

(Des4ri.tion of t+e food, +o9 it .re.are/&ESSERT 2#ae of the dish4

(Des4ri.tion of t+e food, +o9 it .re.are/

'E)ERAGE 2#ae of the dish4(Des4ri.tion of t+e food, +o9 it .re.are/

d. COSTING SUMMAR(

MAR%ET LIST

DINING !ANAGER

CAPTAIN 7AITERBAR CAPTAIN

RUNNER)ER0ERBARTENDER

RUNNER)ER0ERBARTENDER

)ER0ER RUNNERBARTENDER

)ER0ER RUNNERBARTENDER

RUNNER)ER0ER





Dinin Area Centre.ie4e &inens

Bar Area !o43 tail

TOTAL

e. MANPO-ER SCHE&ULE

&ATE TIME TAS% PERSON REMAR%S

I). HOUSE%EEPING &EPARTMENTa. HOUSE%EEPING ORGANI*ATION CHART

HOU)E:EEPING !ANAGER

HOU)E:EEPER

HOU)E:EEPER

HOU)E:EEPER

HOU)E:EEPER




b. LIST OF TOOLS> EDUIPMENT AN& MATERIALS NEE&E&

&ININGLIST OF TOOLS> EDUIPMENT AN& MATERIALS NEE&E&

Dua#tity Tools Rea!/s

%ITCHENLIST OF TOOLS> EDUIPMENT AN& MATERIALS NEE&E&

Dua#tity Tools Rea!/s

,. COSTING SUMMAR(

MAR%ET LIST

HOU)E:EEPER

HOU)E:EEPER





TOTAL

d. MANPO-ER SCHE&ULE

&ATE TIME TAS% PERSON REMAR%S

). PURCHASING &EPARTMENTa. MAR%ET LIST

MAR%ET LIST

b. SPONSOR SUMMAR(

SPONSORCOMPAN( &ONATION REMAR%S




)I.&OCUMENTS AN& MANAGERS NOTESa. ATTEN&ANCE

NAME TIME IN TIME

OUT

SIGNATUR

E

b. E)ALUATION

STI COLLEGE CALOOCAN'ANDUET> FUNCTION> AN& CATERING

PROCE&URE(THE!E/

!INI E0ENT

E)ALUATION FORM

Table set1u 5#

Se!5i,e 5#

Food Taste

P!ese#tatio#

5#

Sa#itatio# 1#

TOTAL 1##

Co**ents JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ




)II. OTHERS

Banquet and Catering Function Report

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