Indira G. Punzalan | Dunn Zerjus D. Vergara | Cerjan Joseph I. Hizon | Maria Aurea T. Princena
Discipline: Hotel and Restaurant Management
This case study determined the banquet management practices of Technopark Hotel in terms of menu planning and pricing, banquet set-up and banquet server efficiency, to compare them with the basic banquet management practices taught in school and find out if such standards were actually adhered to in the real working environment.
The researchers used related literature to prepare a checklist and an interview guide for data gathering. The researchers visited their locale three times and observed three events to gather enough data. Findings revealed that Technopark Hotel practiced good Banquet Management. The principles of service they practice did not differ from the basic banquet management of the industry standards. Technopark Hotel implemented its own set of rules for banqueting during functions. Their list did not really contrast with the standards found in secondary sources. Technopark Hotel’s banqueting practices complied with the industry standards with only a few minor variations.
ISSN 1908-3866 (Print)
Philippine E-Journals
