Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

BANTAYAN EXTENSION CAMPUS
(SUC Level IV, AACCUP Accredited and ISO 9001 Certified)
Manan-ao, Bantigue, Bantayan, Cebu

COLLEGE OF TECHNOLOGY

COURSE SYLLABUS

HPC 114

Fundamentals of Food Service Operation

First Semester, A.Y. 2018-2019

Department /Area : HOSPITALITY AND MANAGEMENT DEPARTMENT

Curriculum : BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Curriculum Year : FIRST YEAR
No, of Hours/Sem : 90 HOURS
Credit Unit(s) : 3 units
Prerequisite(s) : None

Vision of the University : A premier multidisciplinary—technological university.

Mission of the University : The University shall primarily provide advanced professional and technical instruction for special purposes, advanced
 studies
industrial trade agriculture, fishery, forestry, aeronautics, and land based programs, arts and sciences, information
technology and other relevant fields of study. It shall also undertake research and extension, and provide progressive
leadership in its areas of specialization. (Sec.2 o RA 9744)

Goal of the College : 1. Outcomes-based and quality-oriented technological instruction delivered to students-customers;
2. Technology market kept more satisfied;
3. Holistic development of faculty members and students enhanced and fulfilled.

Program Outcomes : 1. Articulate and discuss the latest development in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, Mother tongue language, and an appropriate
Foreign Language required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Preserve and promote “Filipino historical and cultural heritage”;
6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business and employ these concepts in
various business situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results,
9. Apply information and communication technology skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;
14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Observe and perform risk mitigation facilities;
17. Utilize information technology applications for tourism and hospitality;
18. Manage and market service oriented business organization;
19. Demonstrate administrative and managerial skills in a service oriented business organization;
20. Prepare and monitor industry capital development functions of a tourism oriented organization;
21. Perform human capital development functions of a tourism oriented organization;
22. Utilize various communication channels presciently in dealing with guest and colleagues;
23. Produce food products and service complying with enterprise standards;
24. Apply management skills in f&b service operations;
25. Perform and provide full guest cycle services in front office;
 26. Perform and maintain various housekeeping services for guest and facility operations;
27. Plan and implement a risk management program to provide see and secure workplace;
28. Provide food and beverage service and manage the operation seamlessly based on industry standards;

Course Description : The student will learn theoretical knowledge and demonstrate practical skills in basic culinary task, basic food
preparation and food presentation
in commercial establishment.

Course Learning Outcomes : At the end of the course, the students can:
1. Introduce the history of food service industry and what is food industry about.
2. Introduce the organization of the food and beverage department including their duties and responsibilities
3. Expose the students on the service equipment and supplies including proper use and maintenance
4. Discuss and demonstrate the standards of table set-up
5. Clean and tidy bar and food service areas,
6. Develop and maintain food and beverage product knowledge
7. Manage the responsible service of alcohol,
8. Prepare and serve cocktails, prepare and serve non-alcoholic beverages,
9. Discuss how to manage intoxicated person.
DESIRED LEARNING COURSE TEXTBOOK/REFERENCE TEACHING ASSESSMENT RESOURCE TIME REMARK
OUTCOMES CONTENTS/SUBJECT AND OF TASK MATERIALS TABLE S/EVALU
MATTER LEARNING ATION
ACTIVITIES
 Review the Orientation University Code Student Interactive Oral Questioning Tarpaulin Visual
missions, vision, • Vision, Mission, Handbook Class Graded Aid Syllabus
goals and Goals and the Discussion Recitations
objectives of the Objectives of the
University and University and the
the aims of the Teacher Education 1.5 hours
Teacher Programs
Education • School/Classroom
Program Policies and Standards
 Become familiar Course Requirements
with the course
 description,
course
requirements
and the
classroom
policies

 discuss the History of the Food The Hospitality Industry an Individual Paper-Pencil Visual Aid
history of Service Industry Introducton by Celia E. Oral Test
restaurant Carino and Ma. Pamela N. Reporting Websites
industry The food service Beltran Performance- 5 hours
 Describe the industry Lecture- Based Books
development of Discussion Assessment
the restaurant Power point
industry
 Identify the Projector
places that have
important Laptop
contributions to
the rise of the
restaurant
industry and,
 Cite the names of
famous people
who influence the
restaurant
industry
 define food
service and a
food service
enterprise
 describe each o
the characteristic
types of food
service
establishments
 discuss the
services offered
by the different
types of food
service
establishments

 discuss the Chapter 1 Organization The Hospitality Industry an • Individual Paper-Pencil Visual Aid
organizational of the Food and Introducton by Celia E. Oral Reporting Test 5 hours
structure of the Beverage Department Carino and Ma. • Lecture Websites
food and Pamela N. Beltran Discussion
beverage 1.1 operating units and Books
department organizational set up
 describe the 1.2 functions o the food Power point
responsibilities of service department
the food and 1.3 manpower Projector
beverage requirements o the
department F&B department Laptop
 discuss the job 1.4 job description of
description of service personnel
food beverage
personnel
 Describe the Chapter 2: Service Food Service and Individual Oral Paper-Pencil Visual Aid
standard service Equipment and Bartending by Amelia Reporting Test
equipment and Supplies Samson Roldan and Lecture Websites
supplies Proper use and Benito Tangonan Discussion Performance-
 Discuss the maintenance Edica Oral Based Books
sanitation standards Questioning Assessment 5 hours
in handling service 2.1 list of standard Power point
equipment equipments/
 discuss on the supplies Projector
causes and 2.2 service operating
prevention of equipments (china Laptop
breakages o wares and flat
equipments wares/cutleries)
2.3 glassware’s and
bar supplies
2.4 sanitation
standard o service
equipment
2.5
causes/prevention o
breakages and
damages to
equipment
PRELIM 1.5 HOURS
 identify the different Chapter 3: Table Food Service and Individual Oral Paper-Pencil Visual Aid 5 hours
standards and Set -up Bartending by Amelia Reporting Test
procedures of table Samson Roldan and Lecture Websites
set-up 3.1 standards of Benito Tangonan Discussion Performance-
 hands – on students table set-up and Edica Oral Based Books
on proper setting up procedures Questioning Assessment
or breakfast, lunch 3.2 basic set-up or Power point
and dinner breakfast, lunch and
 Discuss the different dinner Projector
kinds of napkin 3.3 skirting of tables
folding 3.4 napkin folding Laptop
 Hands – on students
on table skirting

 Discuss the different Chapter 4: Table Food Service and Individual Oral Paper-Pencil Visual Aid 5 hours
types of table Service Bartending by Amelia Reporting Tests
service Samson Roldan and Lecture/Discu Websites
 Discuss about the 4.1 basic Benito Tangonan Edica ssion Performance-
sequence of table preparations for Oral Based Books
service service Questioning Assessment
 Demonstrate the 4.2 types o service Power point
proper welcoming, and sequence of
seating the guest, table service Projector
and how to take food 4.3 welcoming guest
order and taking orders Laptop
 Discuss about the 4.4 Rules in
rules in assembling assembling and
and serving orders serving orders
 Demonstrate the 4.5 clearing soiled
proper bussing and dishes
clearing o table 4.6 presentation and
 Discuss the settlement o bills
presentation and
settlement o the bill
 MIDTERM 1.5HOURS

Chapter 5: Clean Food Service and Individual Paper-Pencil Visual Aid 5 hours
 Demonstrate the and tidy bar and Bartending by Oral Test
internal policies and food service areas, Amelia Samson Reporting Websites
procedures of the Roldan and Benito Lecture Performance-
workplace which 5.1 beverage service Tangonan Edica Discussion Based Books
relate to cleaning equipment that needs Oral Assessment
and tidying to be cleaned Questioning Power point
 Discuss about the 5.2 Apply cleaning
possibility of faulty and tidying Projector
equipment when techniques to
cleaning and tidying identified cleaning Laptop
and report them needs in food service
 Discuss about the areas
appropriate 5.3 Identify
interpersonal skills equipment and items
when cleaning and requiring
tidying the bar maintenance and
report to the
appropriate person
5.4Use appropriate
interpersonal skills
when cleaning and
tidying to optimize
guest experience.

1.5 HOURS
SEMI-FINAL EXAM
 demonstrate the Bar service and Food Service and Individual Paper-Pencil Visual Aid
mechanics when bartending Bartending by Oral Test
setting up bar area Amelia Samson Reporting Websites
 discuss about the 6.1 mechanics of bar Roldan and Benito Lecture Performance-
alcoholic and non set-up Tangonan Edica Discussion Based Books
alcoholic beverages 6.2 alcoholic Oral Assessment
 discuss and beverages Questioning Power point 5 hours
determine the types 6.3 types of wine
of wines 6.4 wine taste, nose Projector
 Demonstrate the and odor o wine, wine
sequence o bar evaluation Laptop
service and 6.5 sequence of bar
standards service
 Hand on 6.6 standards of
demonstration on beverage service
mixing alcoholic and 6.7 preparation and
non alcoholic drinks. recipe of mixed
drinks
6.8 bar control and
inventory
  discuss the importance Customer Food Service and Individual Paper-Pencil Visual Aid 5 hours
of customer relation Relations in Food Bartending by Oral Tests
 Demonstrate the proper and Beverage Amelia Samson Reporting Websites
dealing of customer Roldan and Benito Lecture/Discu Performance-
objections and 7.1 Importance of Tangonan Edica ssion Based Books
negativism customer relation Oral Assessment
 Set standards in 7.2 dealing with Questioning Power point
handling customer customer objections
complaints and negativism Projector
 Identify the effectives 7.3 handling
professional ethics for customer Laptop
food service personnel complaints
7.4 professional
ethics for food
service personnel
FINAL 1.5
EXAMINATION HOURS
TOTAL 90 HOURS

Course Requirement ; 1. Attendance

2. Active Participation
3. Formative Assessment
4. Research work, Assignments, Oral Presentation, Recitation
5. Summative Assessment
6. Portfolio
7. Educational Kitchen Tour/ Seminar/ Symposia
Evaluation Procedures: (Approved Grading System Applicable to the Course/Program)

1. Comprehensive (Formative Assignments) 25%

2. Performance 60%
3. Major Examinations (Prelim, Mid-term, Semi-final, Final Exams 15%

Suggested Reading and References :

Books:
Amelia Samson Roldan and Benito Tangonan Edica (2003) Food Service and Bartending, Metro-Manila
Philippines,
AR skills development and Management Services Publication

Websites:
https://training.gov.au-SIT07
waseantourism.com-TG_Dev-maintain-food-and-beverage-knowledge
https://s3-ap-southeast-1
Prepared by:

MA. XELA V. LAURON

Subject Teacher

Date Submitted: OCTOBER 15, 2018

Reviewed by:

ANTHONY S. TUNACAO, MSBA TRACY L. MANTOS, Ph. D., D. M. RUBEN M. UNGUI

Chairman BSHM Dean, College of Technology and Engineering Dean of Instruction

Approved:

RUBEN M. UNGUI
Extension Campus Director