Catering and Craft Practice SS 1 First Term Lesson Notes Week 4

Subject: Catering and Craft Practice
Class: SS 1
Term: First Term
Week: 4
Age (years): 15-16

Topic: Catering Establishments

Sub-topic: Classification of Catering Establishments; Types of Catering Establishments
Duration: 1 hour

Behavioural Objectives

By the end of the lesson, students should be able to:

1. Classify different types of catering establishments.
2. Identify various types of catering establishments and their specific functions.
3. Understand the significance of each type of catering establishment in the hospitality industry.
4. Recognize how different catering establishments serve diverse customer needs.

Keywords

Catering establishments, classification, types, food service, hospitality.

Set Induction

Start the lesson by asking students about their favorite places to eat or celebrate events. Encourage them to share experiences and discuss what they liked about those places. This will help them connect personal experiences to the topic of catering establishments.

Entry Behaviour

Students should have prior knowledge of the hospitality industry and its components from previous lessons.

Learning Resources and Materials

• Whiteboard and markers
• Handouts with classifications and examples of catering establishments
• Videos showcasing different types of catering establishments
• Sample menus from various establishments

Building Background / Connection to Prior Knowledge

Link the lesson to students’ earlier knowledge of the hospitality industry, emphasizing how catering establishments are a crucial part of this sector, serving diverse customer needs.

Embedded Core Skills

• Critical thinking: Analyze the functions of different catering establishments.
• Communication: Share personal experiences related to catering.
• Teamwork: Work in groups to classify various catering establishments.

Learning Materials

• Lagos State Scheme of Work
• Textbooks on Catering and Hospitality
• Online resources (videos/articles on catering establishments)

Reference Books

• “Catering and Hospitality Management” by M. J. Boella
• Lagos State Scheme of Work for Catering and Craft Practice

Instructional Materials

• Visual aids (charts illustrating types of catering establishments)
• Case studies of successful catering businesses

Content:

1. Classification of Catering Establishments:
   Catering establishments can be classified based on their function, type of service, and clientele. The main classifications include:
   • Commercial Catering: These establishments are profit-driven and include restaurants, cafes, and catering companies.
   • Non-commercial Catering: These are usually service-oriented and include schools, hospitals, and corporate catering.
2. Types of Catering Establishments:
   Various types of catering establishments serve different purposes, including:
   • Restaurants: Offer a range of food and beverages, typically for dining in. Examples include fast food, casual dining, and fine dining restaurants.
   • Cafes: Casual establishments that serve coffee, snacks, and light meals.
   • Catering Companies: Provide food services for events like weddings, corporate meetings, and parties.
   • Canteens: Provide meals for specific groups, such as schools or workplaces.
   • Buffets: Offer a variety of food options where guests serve themselves.
   • Food Trucks: Mobile catering units that serve food at different locations.

Evaluation:

Fill-in-the-Blank Questions:

1. Catering establishments can be classified into _____ and non-commercial catering. (a) private, (b) public, (c) commercial, (d) informal.
2. A _____ is a type of catering establishment that typically serves a range of food and beverages for dining in. (a) cafe, (b) restaurant, (c) canteen, (d) food truck.
3. Catering companies primarily provide food services for _____ events. (a) personal, (b) social, (c) educational, (d) large.
4. A _____ serves meals for specific groups, such as schools or workplaces. (a) buffet, (b) cafe, (c) canteen, (d) restaurant.
5. Food trucks are considered _____ catering establishments. (a) stationary, (b) mobile, (c) fixed, (d) traditional.
6. _____ are casual establishments that primarily serve coffee and light snacks. (a) Restaurants, (b) Cafes, (c) Buffets, (d) Canteens.
7. Buffets offer a variety of food options where guests can _____ themselves. (a) prepare, (b) serve, (c) cook, (d) order.
8. Commercial catering establishments aim to make a _____ from their services. (a) loss, (b) profit, (c) effort, (d) service.
9. Non-commercial catering focuses more on _____ than profit. (a) customer service, (b) social impact, (c) quality, (d) expenses.
10. The main function of a restaurant is to provide _____ for dining in. (a) entertainment, (b) food, (c) services, (d) products.
11. A catering company might cater to events like _____ and corporate meetings. (a) classes, (b) picnics, (c) weddings, (d) seminars.
12. Canteens primarily serve _____ to employees or students. (a) refreshments, (b) food, (c) snacks, (d) desserts.
13. Buffets allow guests to choose from a _____ of food options. (a) selection, (b) choice, (c) few, (d) limit.
14. A _____ is a mobile unit that serves food at various locations. (a) restaurant, (b) food truck, (c) buffet, (d) canteen.
15. The classification of catering establishments helps to understand their _____ in the hospitality industry. (a) profitability, (b) location, (c) functions, (d) employees.

Class Activity Discussion:

FAQs with Answers:

1. What are the main classifications of catering establishments?
   Catering establishments are classified as commercial and non-commercial.
2. What is a commercial catering establishment?
   A commercial establishment is profit-driven, such as restaurants and catering companies.
3. Can you give an example of a non-commercial catering establishment?
   Examples include school cafeterias and hospital kitchens.
4. What types of food do restaurants typically serve?
   Restaurants offer a variety of food and beverages for dining in.
5. How does a catering company operate?
   Catering companies provide food services for events like weddings and corporate meetings.
6. What distinguishes a canteen from a restaurant?
   Canteens serve meals for specific groups like employees or students, while restaurants serve the general public.
7. What is a buffet?
   A buffet is a dining style where guests serve themselves from a variety of food options.
8. What are food trucks?
   Food trucks are mobile catering units that serve food at various locations.
9. Why is classification important in catering?
   Classification helps in understanding the different functions and services offered by each type of establishment.
10. How do cafes differ from restaurants?
    Cafes are more casual and often serve coffee and light snacks, whereas restaurants offer a full range of meals.
11. What type of catering establishment is best for large events?
    Catering companies are best suited for large events as they can handle significant food preparations.
12. Are buffets suitable for all types of events?
    Buffets are versatile and can be used for various events, but they may not be ideal for formal occasions.
13. What services do catering companies provide?
    Catering companies provide food preparation, delivery, and sometimes event setup and service.
14. Can a restaurant be classified as a catering establishment?
    Yes, some restaurants offer catering services in addition to dining in.
15. What role does a canteen play in an organization?
    Canteens provide convenient and affordable meals for employees or students within organizations.

Presentation:

Step 1: Teacher revises the previous lesson on components of the hospitality industry.
Step 2: Teacher introduces the new topic on catering establishments and their classifications.
Step 3: Students share experiences related to different catering establishments.

Activities:

Teacher’s Activities:

• Present information on the classification and types of catering establishments.
• Facilitate group discussions and address students’ questions.

Learner’s Activities:

• Participate in discussions and complete the fill-in-the-blank questions.

Assessment:

Evaluation Questions:

1. Define commercial and non-commercial catering establishments.
2. List three types of catering establishments.
3. Explain the role of a catering company in the hospitality industry.
4. Describe the difference between a cafe and a restaurant.
5. What type of catering establishment serves meals for specific groups?
6. What is the significance of buffets in catering?
7. Name a mobile catering option.
8. How does classification aid in understanding catering establishments?
9. Identify a key characteristic of canteens.
10. Discuss the impact of restaurants on the hospitality industry.

Conclusion:

The teacher circulates among students to mark their responses and conducts evaluations, ensuring they understand the classification and types of catering establishments in the hospitality industry.

Additional Content:

• The Art of Catering: From History to Careers Catering and Craft Practice SS 1 First Term Lesson Notes Week 1
• Exploring the Hospitality Industry in Catering Catering and Craft Practice SS 1 First Term Lesson Notes Week 2
• Understanding the Components of the Hospitality Industry Catering and Craft Practice SS 1 First Term Lesson Notes Week 3