A taste of Holidays

CHRISTMAS SEASON
STI COLLEGE CALOOCAN
BANQUET, FUNCTION, AND CATERING PROCEDURE

FUNCTION REPORT

Entitled

A taste of Holidays

CHRISTMAS SEASON

Presented by:
HM402A
Presented to:
MR. FELIPE F. DAGDAG JR

I. THEME
a. About the theme

A taste of Holidays
CHRISTMAS SEASON
(Say something the events, theme and the preparation)
b. Organization
FUNCTION MANAGER

DINING MANAGER

CAPTAIN WAITER

KITCHEN MAAGER

HOUSEKEEPING MANAGER

BAR CAPTAIN

CHEF D PARTIE

HOUSEKEEPER

CHEF D PARTIE

CHEF D PARTIE

II. KITCHEN DEPARTMENT

a. KITCHEN BRIGATE SYSTEM

Marck Jassper Alipao

Anjanette Brigoli

Joyce Masubay

John Carlo Casimiro

John Michael Gubangco

Genemarie Gordonas

Rocelle Urbano

Famela Lapea

Rhod Jerick Adriano

Antonette Bonto

Ma. Fe Sernal

Anesa Jade Gunday

John Renzo Saludes

Jhon Kenneth Famini

Mary Kriztine

Jenessa Narciso

Nickolyte Felongco

Gene Patrick Alonzo

Marky Allen Salundagit

John Erickson Venicario

b. FOOD SERVICE
APPETIZER
RECIPE NAME: Stuffed Tomatoes
Quantity
Ingredients
10 pcs
Tomato
400 g
Peas
2 pcs
Carrots
3 pcs
Cucumber
3 pcs
Apples
250 ml
Mayonnaise
2 pcs
Eggs
10 pcs
Lettuce Leaves
1t
Salt
1t
Pepper

SERVING: 10
Remarks

Procedure:
1. Wash tomatoes and cut of the tops and take out the flesh
2. Combining peas, grated apples and carrots, chopped egg whites with
mayonnaise, season to taste

A taste of Holidays
CHRISTMAS SEASON
3. Stuff tomatoes with the filling and put on large dishes.
4. Place a lettuce leaf under every tomato and sprinkle the top with grated
yolks.
Quanti
ty
10

Unit

Ingredients

Unit Price

Pcs

10 pcs

Tomatoes

g
Pcs
Pcs

400 g
2 pcs
3 pcs

Peas
Carrots
Cucumber

3
1
2
250

Pcs
C
Pcs
g

3 pcs
250 ml
2 pcs
250 g

1
1

t
t

5g
5g

Apples
Mayonnaise
Eggs
Lettuce
Leaves
Salt
Pepper

100.00 per 10
pcs
40.00 per 500 g
27.00 per 3pcs
60.00 pesos per
4 pcs
90.00 per 3 pcs
71.90 per 250 ml
20.00 per 5pcs
27.00 per 250 g

400
2
3

5.00 per 50 g
10.00 per 50 g

500 g
3 pcs
4 pcs

Total
Price

100.00
32.00
18.00
45.00

3 pcs
250 ml
5 pcs
250 g

90.00
71.90
8.00
27.00

10 pcs

50 g
50 g
GRC
Buffer
10%
RFC
P/S

0.50
1.00

393.40
39.34

432.74
43.27

MAIN COURSE
RECIPE NAME: Bacon and Cheese Wrapped Pork
Tenderloin with Maple-Mustard Sauce
Quantity
Ingredients
600 g
Pork Tenderloin
162 g
Bacon
240 g
Cheese
500 ml
Vegetable Oil
1t
Salt
1t
Pepper
1 1/8 C
Maple Syrup
5T
Mustard
3T
Apple Cider Vinegar
1T
Paprika
3T
Soy Sauce
1T
Corn Starch

SERVING: 10
Remarks

Procedure:
1. Wrap the pork tenderloin and cheese with Bacon then use toothpick to hold
the bacon.
2. Put the Oil in medium heat and heat to 365F

A taste of Holidays
CHRISTMAS SEASON
3. Deep fry the wrapped pork until golden brown then remove the excess oil
using kitchen paper
4. For the sauce, in a mixing bowl , mix maple syrup, mustard, vinegar, paprika,
soy sauce,
5. Heat in a frying pan and add corn starch to thicken.
Quanti
ty
10

Unit

Ingredients

Pcs

600 g

Pork Tenderloin

20

Pcs

162 g

Bacon

240

240 g

Cheese

2
1
1
1 1/8

C
t
t
C

500 ml
5g
5g
281.25
g
75 ml

45 ml

1
3

T
T

15 g
45 ml

Apple Cider
Vinegar
Paprika
Soy Sauce

15 g

Corn Starch

Vegetable Oil
Salt
Pepper
Maple Syrup
Mustard

Unit Price
208.80 per
600 g
188.16 per
300 g
72.95 per 240
g
81.00 per 1 L
5.00 per 50 g
24.00 per 50 g
92.00 per 485
ml
36.00 per 200
ml
137.00 per
946 ml
56.00 per 34 g
7.00 per 100
ml
5.00 per 50 g

240 g

Total
Price

208.80

101.61
72.95

1000 ml
50 g
50 g
485 ml

40.50
0.50
2.40
53.35

200 ml

13.50

946 ml

6.52

34 g
100 ml

24.70
3.15

600 g
300 g

50 g
GRC
Buffer
10%
RFC
P/S

MAIN COURSE (SIDE DISH: STARCH)

RECIPE NAME: Mashed Potato
Quantity
280 g
1/2 C
1C
1t
1t

Ingredients
Potato
Milk
Butter
Salt
Pepper

Procedure:
1. Peel and Boil the potato on a sauce pot
2. Drain the potato using a colander

SERVING: 10
Remarks

1.50

529.48
52.95

582.43
58.24

A taste of Holidays
CHRISTMAS SEASON
3. Transfer to a mixing bowl then mash the potato using a potato masher
4. Add the butter, milk and salt and pepper
Quanti
ty
280

Unit

Ingredients

Unit Price

280 g

Potato

125 ml

Milk

240 g

Butter

1
1

t
t

5g
5g

Salt
Pepper

120.00 per 280

g
31.00 per 250
ml
56.00 per 240
g
5.00 per 50 g
24.00 per 50 g

1/2

250 ml

Total
Price

120.00
15.50

240 g

56.00

280 g

50 g
50 g
GRC
Buffer
10%
RFC
P/S

0.50
2.40

194.40
19.44

213.84
21. 38

MAIN COURSE (SIDE DISH: VEGGIES)

RECIPE NAME: Blanch Asparagus
Quantity
Ingredients
300 g
Asparagus
1t
Salt
1t
Pepper

SERVING:
Remarks

Procedure:
1. In a pot, Boil the asparagus for 2 minutes
2. Then drain and put on an ice bath to stop the cooking process
3. Then remove from the ice bath
4. Add salt and pepper
Quanti
ty
300

Unit
g

1
1

t
T

Ingredients

Unit Price

300 g

Asparagus

5g
5g

Salt
Pepper

96.00 per 300

g
5.00 per 50 g
24.00 per 50 g

300 g
50 g
50 g
GRC
Buffer
10%

Total
Price
96.00
0.50
2.40
98.90
9.89

A taste of Holidays
CHRISTMAS SEASON
RFC
P/S

108.79
10. 88

DESSERT
RECIPE NAME: Molten Lava Cake
Quantity
Ingredients
1C
Chocolate Chips
1C
Sugar
1 1/4 t
Vanilla Extract
5 pcs
Eggs
3/4 C
Flour
3/4 C
Butter
10 t
Cocoa Powder
1 pc
Bitter Sweet Chocolate
10 pcs
Strawberry
500 ml
Vanilla Ice Cream
10 t
Confectioners Sugar
2T
Glucose
250 ml
All-purpose cream

SERVING: 10
Remarks

Procedure:
1. Grease 10 ramekin with butter and cocoa powder
2. Melt butter and chocolates in double boiler
3. Add flour and sugar to chocolate mixture
4. Stir in egg whites and yolk until smooth
5. Stir In the vanilla
6. Divide the butter evenly among ramekins
7. Place in the oven and bake for 10-14 minutes
8. The edges should be firm but the center will be runny
9. Run a knife around the edges to loosen and invert onto dessert plates
10.Melt chocolate and add all-purpose cream and glucose to make chocolate
ganache
11.Garnish with a scoop of ice cream, strawberry, and sugar spun
Quanti
ty
1

Unit

Ingredients

Unit Price

240 C

Chocolate Chips

240 C

Sugar

1 1/4

Vanilla Extract

Pcs

6.25
ml
5 Pcs

3/4

180 g

Flour

85.00 per 500

g
35.00 per 500
g
60.00 per 30
ml
20.00 per 5
pcs
30.00 per 1 K

Eggs

500 g

Total
Price
40.80

500 g

16.80

30 ml

12.50

5 pcs

20.00

1000 ml

5.40

A taste of Holidays
CHRISTMAS SEASON
3/4

180 g

Butter

10
1

t
C

50 g
250 ml

240 g

Cocoa Powder
Bittersweet
Chocolate
Strawberry

500 ml

Vanilla Ice Cream

10

50 g

30 g

Confectioners
Sugar
Glucose

250 ml

All-purpose cream

56.00 per 240

g
10.00 per 50 g
80.00 per 250
ml
130.00 per
240 g
100 per 750
ml
86.00 per 1k
60.00 per 750
g
40.00 per 250
ml

240 g

42.00

50 g
250 ml

10.00
80.00

240 g
750 ml

130.00
66.67

1000 g

4.30

750 g

2.40

250 ml

40.00

GRC
Buffer
10%
RFC
P/S

470.87
47.09

517.96
51.80

BEVERAGE
RECIPE NAME:
Quantity

SERVING:
Ingredients

Remarks

Procedure:
1.
2.
3.
4.
5.
6.
7.
8.

Quanti
ty

Unit

Ingredients

Unit Price

Total
Price

A taste of Holidays
CHRISTMAS SEASON

GRC
Buffer
10%
RFC
P/S
c. PLATING AND PRESENTATION
APPETIZER (name of the Dish)

MAIN COURSE

DESSERT

A taste of Holidays
CHRISTMAS SEASON

d. COSTING SUMMARY
Tomato
Peas
Carrots
Cucumber
Apple
Mayonnaise
Eggs
Lettuce Leaves
Salt
Pepper

MARKET LIST
Pork Tenderloin
Bacon
Cheese
Vegetable Oil
Asparagus
Potato
Milk
Butter
Maple Syrup
Mustard

Straw berry
All-purpose cream

Confectioners sugar
Vanilla Ice Cream

SUMMARY
RECIPE
Appetizer
Main course
Dessert
Beverage

PRICE
450.90
1,215.91
692.00

Apple Cider Vinegar

Soy Sauce
Paprika
Corn Starch
Chocolate Chips
Sugar
Vanilla Extract
Flour
Cocoa Powder
Bittersweet
Chocolate
Glucose

REMARKS

TOTAL
e. MANPOWER SCHEDULE
DATE
12/14/2
015
12/14/2
015

TIME
1:00 - 3:00
pm
1:00 - 3:00
pm

TASK
Buying Ingredients
for
Main Course ,
Appetizer

PERSON
All Chef De
Partee and

REMARKS

A taste of Holidays
CHRISTMAS SEASON
12/14/2
015

1:00 - 3:00
pm

And Dessert

Cooks

III. DINING ROOM DEPARTMENT

a. ORGANIZATION CHART
DINING MANAGER

BAR CAPTAIN

CAPTAIN WAITER

BARTENDER

SERVER

RUNNER

BARTENDER

SERVER

RUNNER

BARTENDER

SERVER

RUNNER

BARTENDER

SERVER

RUNNER

SERVER

RUNNER

b. VENUE DESIGN

c. DINING STAFF SPIELS

APPETIZER (name of the dish)
(Description of the food, how it
MAIN COURSE (name of the dish)
(Description of the food, how it
DESSERT (name of the dish)
(Description of the food, how it
BEVERAGE (name of the dish)
(Description of the food, how it

prepare)
prepare)
prepare)
prepare)

d. COSTING SUMMARY
MARKET LIST

A taste of Holidays
CHRISTMAS SEASON

SUMMARY
RECIPE
Dining Area
Centrepiece
Linens

PRICE

REMARKS

Bar Area
Mock tail
TOTAL
e. MANPOWER SCHEDULE
DATE

TIME

TASK

IV. HOUSEKEEPING DEPARTMENT

a. HOUSEKEEPING ORGANIZATION CHART
HOUSEKEEPING MANAGER
HOUSEKEEPER
HOUSEKEEPER
HOUSEKEEPER
HOUSEKEEPER

PERSON

REMARKS

A taste of Holidays
CHRISTMAS SEASON
HOUSEKEEPER
HOUSEKEEPER

b. LIST OF TOOLS, EQUIPMENT AND MATERIALS NEEDED

DINING
LIST OF TOOLS, EQUIPMENT AND MATERIALS NEEDED
Quantity
Tools
Remarks

KITCHEN
LIST OF TOOLS, EQUIPMENT AND MATERIALS NEEDED
Quantity
Tools
Remarks

c. COSTING SUMMARY
MARKET LIST

A taste of Holidays
CHRISTMAS SEASON
SUMMARY
RECIPE

PRICE

REMARKS

TOTAL
d. MANPOWER SCHEDULE
DATE

TIME

TASK

PERSON

REMARKS

V. PURCHASING DEPARTMENT
a. MARKET LIST
MARKET LIST

b. SPONSOR SUMMARY
COMPANY

SPONSOR
DONATION

REMARKS

A taste of Holidays
CHRISTMAS SEASON

VI. DOCUMENTS AND MANAGERS NOTES

a. ATTENDANCE
NAME

TIME IN

TIME
OUT

STI COLLEGE CALOOCAN

BANQUET, FUNCTION, AND CATERING
PROCEDURE
(THEME)
b. EVALUATION
MINI EVENT

EVALUATION FORM
Table set-up
Service

30

Food Taste/
Presentation
Sanitation

30

TOTAL

100

30

10

Comments:
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SIGNATUR
E

A taste of Holidays
CHRISTMAS SEASON

VII.

OTHERS