HTM2128 Catering and Banquet Service Management

Subject Name Catering and Banquet Service Management

Subject Code HTM2128
No. of Credits 3 credits
Total Contact Hours 42 hours
Prerequisite None

Subject Description
This subject introduces students to on-premise catering management including
planning, operations, organizing, implementing, controlling, and customer relations. It
will cover the basic concepts of on-premise catering operation and management.
The emphasis will be on convention and event related catering operations. Service
management introduced in the lectures will be reinforced by extensive hands-on
practice in tutorial sessions.

Programme Learning Outcomes

See separate file for BScC&EM programme outcomes.

Subject Outcomes
Students should be able to define the concept of catering and list the catering
segments. Students should be also able to explain the clientele and its needs,
demand and its relationship.

Students should be able to identify types of catering functions and explain a planning
sequence of catering management functions. This would also include inter-
departmental relations in hotel or convention and event venue.

Students should be able to plan and organize a catering management function.

Students should be also able to develop the required standards and policies to
accomplish the catering management function. Also, students will be able to prepare
a real or scenario-based catering and banquet event and operate the event
accordingly.

Students should be able to present a new catering management function and explain
the basis of their function to others.

Assessment Weighting
Continuous Assessment 70%
Examination 30%

The Hong Kong Polytechnic University, SHTM 1

HTM2128 Catering and Banquet Service Management

Key topics to be addresses in this subject (Subject to regular update)

1 Overview of Catering
2 Markets and Marketing
3 Types of Functions
4 Menu Planning and Pricing for Banquets and Group Catering Event
5 Catering Organization and Supervision
6 Interdepartmental Relationships (Sales, Convention Service, Reservations,
Food and Beverage)
7 Types of Banquet Service Styles
8 Equipment and Room Arrangement
9 Staffing
10 Financial Controls and Reports
11 Off-premise Catering
12 Outside Services

The Hong Kong Polytechnic University, SHTM 2