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P Act-1

This document outlines an activity on fundamentals in food service operations. The activity objectives are to distinguish classifications in the food service industry, characterize the two main types of catering, differentiate off-premise and on-premise catering, and identify non-commercial catering segments. Students are instructed to complete a table answering the provided questions, discussing, comparing, and contrasting their answers while providing examples and personal experiences. The questions cover classifying the food service industry, the two main types of catering, differences between off-premise and on-premise catering, and examples of non-commercial catering segments.

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18 views2 pages

P Act-1

This document outlines an activity on fundamentals in food service operations. The activity objectives are to distinguish classifications in the food service industry, characterize the two main types of catering, differentiate off-premise and on-premise catering, and identify non-commercial catering segments. Students are instructed to complete a table answering the provided questions, discussing, comparing, and contrasting their answers while providing examples and personal experiences. The questions cover classifying the food service industry, the two main types of catering, differences between off-premise and on-premise catering, and examples of non-commercial catering segments.

Uploaded by

tylerminecraft0906
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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FUNDAMENTALS IN FOOD SERVICE OPERATIONS

ACTIVITY NO: PRELIM ACTIVITY 1


ACTIVITY NAME:
TERM: PRELIM
SUBJECT: TM-ELEC 05
ACTIVITY INVOLVEMENT: INDIVIDUAL
ACTIVITY OBJECTIVES:  TO DISTINGUISH CLASSIFICATIONS OF FOOD SERVICE INDUSTRY
 TO CHARACTERIZE THE TWO MAIN TYPES OF CATERING
 TO DIFFERENTIATE OFF-PREMISE AND ON PREMISE CATERING
 TO IDENTIFY NON-COMMERCIAL CATERING SEGMENTS
INSTRUCTOR: JOHN MICHAEL S. SAY, MBA-HRM
CHAPTER COVERAGE: PRELIM
ACTIVITY INSTRUCTION: MAKE A TABLE FOR EACH QUESTION. DICUSS, COMPARE AND CONTRAST YOUR
ANSWERS COMPREHENSIVELY. PROVIDE CONCRETE EXAMPLES, PERSONAL
EXPERIENCE AND VISUAL REPRESENTATION OR PHOTOS OF YOUR EXAMPLES.

QUESTIONS:

1. CLASSIFY FOOD SERVICE INDUSTRY AND GIVE EXAMPLES AND YOUR


EXPERIECES. GIVE AT LEAST 5.
2. WHAT ARE THE TWO MAIN TYPES OF CATERING?
3. WHAT IS THE DIFFERENCE BETWEEN OFF-PREMISE AND ON-PREMISE
CATERING?
4. NAME 5 EXAMPLES FOR NON-COMMERCIAL CATERING SEGMENTS.
SUBMISSION: ENCODE/CREATE IN A MICROSOFT WORD DOCUMENT
RUBRICS: TO FOLLOW
ATTACHMENT/ FOOD SERVICE INDUSTRY EXAMPLES PERSONAL EXPERIENCE
EXAMPLE/ FORMAT OF
ACTIVITY:

1. CLASSIFY FOOD SERVICE INDUSTRY AND GIVE EXAMPLES AND YOUR


EXPERIECES. GIVE AT LEAST 5.

2. WHAT ARE THE TWO MAIN TYPES OF CATERING ACCORDUNG TO PRIORITY?

PRIMARY CATERING INDUSTRY SECONDARY CATERING INDUSTRY


DISCUSSION AND COMPARISON DISCUSSION AND COMPARISON

3. WHAT IS THE DIFFERENCE BETWEEN OFF-PREMISE AND ON-PREMISE


CATERING?

OFF-PREMISE CATERING ON-PREMISE CATERING


DISCUSSION AND COMPARISON DISCUSSION AND COMPARISON

4. NAME 5 EXAMPLES FOR NON-COMMERCIAL CATERING SEGMENTS.

NON-COMMERCIAL DISCUSSION EXAMPLES WITH PHOTOS


CATERING SEGMENTS
1.
2.
3.
4.
5.

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