Catering and Craft Practice SS 1 First Term Lesson Notes Week 5

Subject: Catering and Craft Practice
Class: SS 1
Term: First Term
Week: 5
Age (years): 15-16

Topic: Catering Establishments

Sub-topic: Functions of Catering Establishments; Hotel Rating
Duration: 1 hour

Behavioural Objectives

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

1. Describe the various functions of catering establishments.
2. Explain how hotel ratings are determined.
3. Analyze the significance of catering establishments in the hospitality industry.
4. Recognize the impact of hotel ratings on customer choices.

Keywords

Functions, catering establishments, hotel rating, service quality, hospitality.

Set Induction

Begin the lesson by asking students if they have ever stayed at a hotel and what they noticed about its services. Encourage them to share their experiences, which will introduce the topic of functions and ratings of catering establishments.

Entry Behaviour

Students should have prior knowledge of different types of catering establishments from previous lessons.

Learning Resources and Materials

• Whiteboard and markers
• Handouts outlining the functions of catering establishments and hotel rating systems
• Videos demonstrating service standards in hotels and catering establishments
• Case studies of various hotels with different star ratings

Building Background / Connection to Prior Knowledge

Link the lesson to students’ earlier knowledge about catering establishments, highlighting how these establishments not only serve food but also provide various services that enhance the customer experience.

Embedded Core Skills

• Critical thinking: Evaluate the importance of different functions in catering.
• Communication: Discuss experiences and thoughts on hotel ratings.
• Research: Investigate different hotel rating systems.

Learning Materials

• Lagos State Scheme of Work
• Textbooks on Catering and Hospitality
• Online resources (articles and videos on hotel ratings)

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 functions of catering establishments and hotel rating scales)
• Examples of hotel ratings (e.g., 1-star to 5-star classifications)

Content:

1. Functions of Catering Establishments:
   Catering establishments serve several key functions, including:
   • Food Preparation and Service: Ensuring high-quality food is prepared and served to customers.
   • Event Catering: Providing catering services for events such as weddings, parties, and corporate functions.
   • Customer Service: Delivering excellent service to enhance the customer experience and satisfaction.
   • Venue Provision: Offering a space for dining or events, providing an atmosphere conducive to enjoyment.
   • Sales and Marketing: Promoting their services to attract and retain customers through various marketing strategies.
2. Hotel Rating:
   Hotel ratings are a way to classify hotels based on their service quality, amenities, and customer satisfaction. Common rating systems include:
   • Star Rating System: Hotels are rated from 1 star (basic accommodations) to 5 stars (luxurious and high-end services).
   • Diamond Rating System: Similar to the star system, used primarily in the U.S., where hotels are rated from 1 diamond to 5 diamonds based on quality.
   • Customer Reviews: Online platforms like TripAdvisor or Google Reviews provide ratings based on customer feedback.
   • Criteria for Rating: Factors such as room quality, service, cleanliness, amenities, and overall guest experience are considered in ratings.

Evaluation:

Fill-in-the-Blank Questions:

1. Catering establishments primarily provide _____ and service. (a) decoration, (b) food, (c) beverages, (d) entertainment.
2. One of the main functions of catering establishments is _____ catering for events. (a) personal, (b) social, (c) corporate, (d) family.
3. Customer service is essential for enhancing _____ experience. (a) customer, (b) event, (c) management, (d) employee.
4. The _____ rating system classifies hotels from 1 star to 5 stars. (a) Diamond, (b) Star, (c) Quality, (d) Service.
5. A hotel rated with 5 stars offers _____ accommodations. (a) basic, (b) luxurious, (c) limited, (d) outdated.
6. Catering establishments also focus on _____ and marketing to attract customers. (a) sales, (b) inventory, (c) delivery, (d) costs.
7. _____ are often used to determine the quality of hotels based on guest experiences. (a) Ratings, (b) Surveys, (c) Inspections, (d) Applications.
8. Event catering is a function that involves _____ preparation for gatherings. (a) food, (b) venue, (c) activity, (d) decoration.
9. The overall guest experience is essential for _____ in the hospitality industry. (a) training, (b) success, (c) profitability, (d) decoration.
10. Hotels are classified based on criteria such as cleanliness and _____ quality. (a) food, (b) service, (c) entertainment, (d) management.
11. Catering establishments can provide a _____ for dining or events. (a) venue, (b) service, (c) product, (d) menu.
12. The Diamond rating system is primarily used in the _____ for hotel classifications. (a) UK, (b) US, (c) EU, (d) AU.
13. Ratings help customers make _____ decisions about accommodations. (a) emotional, (b) financial, (c) informed, (d) spontaneous.
14. Marketing strategies are important for attracting and _____ customers. (a) retaining, (b) losing, (c) confusing, (d) ignoring.
15. Catering establishments aim to provide high-quality _____ to enhance customer satisfaction. (a) food, (b) events, (c) venues, (d) decorations.

Class Activity Discussion:

FAQs with Answers:

1. What are the primary functions of catering establishments?
   Catering establishments provide food preparation, customer service, event catering, venue provision, and marketing.
2. How does event catering differ from regular restaurant service?
   Event catering focuses on providing food and service for specific events, while regular restaurant service caters to everyday customers.
3. What criteria are used to rate hotels?
   Hotels are rated based on room quality, service, cleanliness, amenities, and guest experience.
4. What does a 5-star hotel rating indicate?
   A 5-star hotel offers luxurious accommodations and high-quality services.
5. How do customer reviews affect hotel ratings?
   Customer reviews influence ratings by providing feedback on guests’ experiences and satisfaction.
6. What is the purpose of the star rating system?
   The star rating system helps classify hotels based on service quality and amenities.
7. Can catering establishments also provide event venues?
   Yes, many catering establishments offer spaces for dining and events.
8. What is the importance of customer service in catering?
   Excellent customer service enhances the overall guest experience and can lead to repeat business.
9. How do marketing strategies benefit catering establishments?
   Marketing strategies attract new customers and retain existing ones by promoting services.
10. What impact do hotel ratings have on customer choices?
    Hotel ratings help customers make informed decisions when choosing accommodations based on quality and service.
11. How can hotels improve their ratings?
    Hotels can improve ratings by enhancing service quality, maintaining cleanliness, and addressing guest feedback.
12. What role does cleanliness play in hotel ratings?
    Cleanliness is a critical factor in determining overall guest satisfaction and hotel ratings.
13. Are there different hotel rating systems worldwide?
    Yes, various countries have their own rating systems, such as the star and diamond systems.
14. What type of catering establishment would best suit a wedding event?
    A catering company specializing in event catering would be most suitable for weddings.
15. How do catering establishments measure customer satisfaction?
    Catering establishments can measure customer satisfaction through surveys, feedback forms, and online reviews.

Presentation:

Step 1: Teacher revises the previous lesson on types of catering establishments.
Step 2: Teacher introduces the new topics on functions of catering establishments and hotel ratings.
Step 3: Students discuss their experiences with hotels and catering services.

Activities:

Teacher’s Activities:

• Present information on the functions of catering establishments and hotel ratings.
• Facilitate group discussions and answer students’ questions.

Learner’s Activities:

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

Assessment:

Evaluation Questions:

1. Describe the main functions of catering establishments.
2. Explain how hotel ratings are determined.
3. Discuss the importance of customer service in catering.
4. What does a 3-star hotel rating imply?
5. How can catering establishments improve their services?
6. List two types of hotel rating systems.
7. What is the significance of cleanliness in hotel ratings?
8. How does event catering differ from restaurant service?
9. What role does marketing play in attracting customers to catering establishments?
10. Describe how customer feedback influences catering and hotel ratings.

Conclusion:

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

Additional Content:

• 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
• Exploring Catering Establishments in the Hospitality Industry Catering and Craft Practice SS 1 First Term Lesson Notes Week 4