LA PATRIA COLLEGE

PHILOSOPHY

The La Patria College believes that its vital role is the development of persons; to equip them with knowledge and skills imbued with Christian values in a democratic
atmosphere, to prepare them to be productive and active in the economic, socio-cultural and technological growth of the country and the world.

VISION

The La Patria College is a dynamic educational institution committed to provide the highest quality and affordable education and skills training to its clientele and the
larger society.

MISSION

The La Patria College endeavors to educate and train the students and discover their potentials necessary to meet the demands of the changing society.
I. COURSE CODE:
II. COURSE DESCRIPTION:
FUNDAMENTALS OF FOOD SERVICE OPERATIONS
The students will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and
beverage operations in hotels and restaurants. Topics can include the following: Clean and tidy bar and food service area; develop and maintain food and beverage
product knowledge; manage the responsible service of alcohol; Prepare and serve cocktails; prepare and serve non-alcoholic beverages; Provide link between kitchen
and service area; provide advice to patrons on food and beverage services; provide silver service; take food orders and provide courteous service; manage intoxicated
guest.

Credit Units: 3 Units ( 1 Unit Lecture, 2 Units Laboratory)

Contact Hours: 7 Hours/ 18 Weeks
Pre-requisite/s: THC 101, THC 102
Co-requisite/s: None
Classification/ Field: Hospitality Professional Core

III. STUDENT OUTCOMES:

Graduates of the program shall be able to: PEO1 PEO2 PEO3 PEO4 PEO5
SO1 Identify and define the different sectors that comprise the Hospitality/ Tourism Industry. x x I
Demonstrate the different competencies in the field of Hospitality/Tourism, identify goals-relevant activities, rank them, allocate
SO2 resources; work with others through a variety of technologies. x x x x x E
Demonstrate the needed skills and qualities in the industry, such as in arithmetic and mathematical operations; communicate effectively,
SO3 think critically and creatively; solve problems, visualize, make decisions considering responsibility, integrity and honesty. x x x x x E

SO4 Perform work activities effectively and efficiently in accordance with the standards required by the industry for superior guest satisfaction. x x x x x D
Analyze situations, identify problems, formulate solutions and implement corrective/mitigating measures and actions in accordance with
SO5 occupational safety and security. x x x x x D
I- Introductory E- Enabling D- Demonstrative

IV. COURSE OUTCOMES (CO)

At the end of the course, the students shall be able to:
COs DESCRIPTION SO1 SO2 SO3 SO4 SO5
CO1 Discuss the basic concepts, theories, and principles of Food and Beverage Service Operations 3 2 2 1 1
CO2 Discuss the underlying principles in observing and performing workplace sanitation, safety and hygiene procedures. 1 2 3 3 3
CO3 Determine professional requirements and qualifications for Food Service Operation personnel 2 3 3 2 2
CO4 Apply the principles in providing effective customer service 1 3 3 3 3
CO5 Perform prescribed procedures in providing food and beverage service to guest thru Institutional Assessment 1 2 3 3 3
CO6 Apply Professionalism in performing tasks related to food service operation 1 3 3 3 3
1- CO has minor contribution to the SO; 2- CO has moderate contribution to the SO; 3- CO has major contribution to the SO
V. COURSE CONTENT
VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES HOURS LEARNING ACTIVITY
ASSESMENT
CO1 CO2 CO3 CO4 CO5 CO6

PRELIMINARY COVERAGE (42 HOURS)

Vision At the end of the period, CLASS ORIENTATION 1 1 1 3 1 1 1.5
students shall be able to: A. Philosophy, Mission, Vision Classroom Graded
A college with a 1. Recite correctly the B. The Patrian Profile Discussion Recitation:
relevant accountancy institution’s Philosophy, C. Academic Policy
and management Vision, Mission; D. Classroom Policy Group Sharing LPC PVM
education accessible to 2. Demonstrate the values
all future aspiring and ideals of a true Patrian;
professionals, and
managers and leaders; 3. Apply the policies and
and with students procedures prescribed by
possessing a high the Patrian Policy.
degree of competence, At the end of the topics, I. FOOD SERVICE OPERATIONS: AN 3 1 3 1 1 2 4
honesty and integrity. students shall be able to: OVERVIEW Classroom Written Quiz:
1. Explain background and a. Relevance of the course Discussion - Career
Mission core concepts in food and b. Career Opportunities Opportunities
beverage sector; c. History of Food Service Industry
A college that provides 2. Discuss the relevance of the Collaborative - History of
a holistic learning course; Learning Food Service
experience that enables 3. Explain the significance of Industry
students to acquire the food and beverage service
requisite knowledge and in today’s market job Small Group Group
skills to have successful demands; Activity: presentation of
careers in accounting 4. Explore on opportunities in Relevance of written activity
and management the food service industry; the course
and
5. Recognize food and
beverage service
opportunities for other
related future careers.
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
PRELIMINARY COVERAGE (42 HOURS)
Vision At the end of the topics, students II. SAFETY, SANITATION AND HYGIENE IN 2 3 2 2 3 2 2.5
shall be able to: FOOD SERVICE OPERATION Classroom Written Quiz:
A college with a 1. Explain the definition of a. Safety, Sanitation and Hygiene: Definition Discussion
relevant accountancy sanitation, safety and b. Safety, Sanitation and Hygiene: Relevance SAFETY,
and management hygiene based on the and Significance in Food Service Operation SANITATION
education accessible to standards prescribed by the c. Risks in Sanitation, Safety and Hygiene Small Group AND HYGIENE IN
all future aspiring food service sector; Activity: Share FOOD SERVICE
professionals, 2. Identify the relevance and of experiences OPERATION
managers and leaders; significance of sanitation, about topics a, b and c.
and with students safety and hygiene in the sanitation,
possessing a high food service operation safety and
degree of competence, towards clients, industry and hygiene issues Recitation:
honesty and integrity. the community; and encountered in Presentation of
3. Assess appropriateness of a food service Activity Output:
Mission proper sanitation, safety and establishment
hygiene practices applied to
A college that provides food service
a holistic learning establishments.
experience that enables At the end of the topics, students III. PROFESSIONAL STANDARDS AND 3 2 3 2 1 3 4 Classroom Role Play:
students to acquire the shall be able to: REQUIREMENTS IN FOOD SERVICE Discussion Presenting the
requisite knowledge and 1. Identify essential factors OPERATION advantages in
skills to have successful required in food service a. Skill Factor: Individual acquiring
careers in accounting operation; - Communication Skills Activity: Professional
and management 2. Explain briefly necessary - Technical Skills students will Requirements in
factors and its relevance to b. Physical Factor : assess the food service
the industry; and - Grooming themselves industry based on
3. Evaluate honestly oneself - Gesture/ Posture individually the individual
based on the three factors; c. Behavioral Factor based on: activity
and “ Where I am undertaken
4. Apply these factors relative best at.. “
to the standards of the Food “ I want to (RUBRICS)
service operations. improve my…”
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
PRELIMINARY COVERAGE (42 HOURS)
Vision At the end of the topics, students IV. BEVERAGE SERVICE OPERATION 3 1 1 1 1 1 7 Visual-Oral Quiz:
shall be able to: a. Bar tools and equipment On site Identifying Bar
A college with a 1. Identify the different bar b. Types of Bar Service Lecture: Bar Tools and
relevant accountancy tools and equipment; c. Classifications of Beverages Tour Equipment
and management 2. Use different types of bar d. Types of Alcoholic and Non-Alcoholic
education accessible to tools and equipment in Beverages Show and Tell
all future aspiring preparing and mixing a On-site Written Quiz on
professionals, range of cocktails in lecture: Classification of
managers and leaders; accordance with Presentation of beverages, types
and with students manufacturer’s manual and various of non-alcoholic
possessing a high instruction; types of and alcoholic
degree of competence, 3. Handle different types of alcoholic and beverages
honesty and integrity. glasses required for non-alcoholic
different types of cocktails Beverages
Mission in accordance with
establishment’s standard
A college that provides and sanitary practices.
a holistic learning 4. Determine the classification
experience that enables of alcoholic beverages
students to acquire the according to ingredient’s
requisite knowledge and use, processes and
skills to have successful characteristics; and
careers in accounting 5. Identify non-alcoholic
and management beverage and mixers uses
as modifiers in accordance
with the flavoring
ingredients and process
forms.
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
PRELIMINARY COVERAGE (42 HOURS)
Vision At the end of the topics, students V. BEVERAGE SERVICE PROCEDURES 2 2 1 1 1 1 3 Classroom
shall be able to: a. Cocktails and Mocktails Discussion Written Quiz:
A college with a relevant 1. Classify different categories b. Styles of mix Styles of mixes
accountancy and of mocktails and cocktails c. Accessories and Garnish Video
management education according to industry d. Proper use of Ice in various mixes Presentation
accessible to all future standards;
aspiring professionals, 2. Discuss different types or
managers and leaders; mixing cocktails; and
and with students 3. Identify appropriate use of
possessing a high ice, accessories and
degree of competence, garnishes in cocktail mixing
honesty and integrity. At the end of the topics, students VI. PROVIDE WINE SERVICE TO GUEST 2 2 3 3 3 3 14 Video Practical Quiz:
shall be able to: a. Order Taking of Wine Presentation
Mission 1. Identify the difference b. Presenting wine to Guest
between red wine and white c. Opening Bottle of Wine
A college that provides wine thru their distinct d. Serving/ Pouring of Wine
a holistic learning characteristics; e. Wine Pairing Return Demo of
experience that enables 2. Discuss the factors in pairing Skill Wine service
students to acquire the wine to meal; Demonstration: procedures
requisite knowledge and 3. Perform taking wine service a. Perform
skills to have successful orders; Wine (RUBRICS)
careers in accounting 4. Apply suggestive selling in service
and management wine service; and procedures
5. Demonstrate the standard
procedures in wine service
thru presentation and
pouring, using appropriate
glass for a specific wine and
proper service
phraseologies.
PRELIMINARY EXAM: 1 HOUR WRITTEN + 5 HOURS LABORATORY EXAM= 6 HOURS
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
MIDTERM COVERAGE (42 HOURS)
Vision At the end of the topics, students VII. FOOD SERVICE OPERATION 3 2 2 1 1 1 1 Classroom Written Quiz on
shall be able to: a. Types of Food Service Operation Discussion Types of Food
A college with a 1. Identify distinctive b. Styles of Service Service Operation
relevant accountancy characteristics of each of the And Styles of
and management different types of Food Service
education accessible to Service Operation; c. Restaurant Layout 3 3 1 1 1 1 4 On-site Visual-Oral Quiz:
all future aspiring 2. Describe the various styles of d. Service equipment, tools and materials Lecture Service Tools and
professionals, service; e. Handling of Tools, equipment and Equipment
managers and leaders; 3. Create a layout of restaurant materials Show and Tell Illustration:
and with students identifying all its parts; f. The Menu Restaurant
possessing a high 4. Identify proper use of service Layout
degree of competence, tools and equipment; ( RUBRICS)
honesty and integrity. 5. Demonstrate the proper
handling of tools and Discussion Output
Mission equipment; with Ppt Presentation:
6. Define menu, its types and its Presentation MENU
A college that provides purpose; and (rubrics)
a holistic learning Develop a menu for a new
experience that restaurant observing the
enables students to purpose and using a variety
acquire the requisite of healthy food
knowledge and skills to At the end of the topics, students VIII. FOOD SERVICE PROCEDURES 2 2 3 3 3 3 6
have successful shall be able to: a. Preparation for Service Class Practical Quiz:
careers in accounting 1. Fold correctly and laid o Napkin Folding Discussion
and management cloth napkins on the table o Table Skirting a. Napkin
appropriately according to Skills Folding
napkins folding style; and Demonstration: b. Table
2. Skirt properly buffet or Skirting
display tables taking into a. Napkin
account symmetry, balance Folding (RUBRICS)
and harmony in size and b. Table
design Skirting
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
MIDTERM COVERAGE (42 HOURS)
Vision At the end of the topics, students b. Table Reservation 2 2 3 3 3 3 5 Class Practical Quiz:
shall be able to: o Telephone Etiquette Discussion Taking Table
A college with a 1. Use telephone applying o Reservation Process Reservation
relevant accountancy proper etiquette;
and management 2. Answer inquiries promptly, Simulation: (RUBRICS)
education accessible to clearly and accurately; Perform Table
all future aspiring 3. Ask pertinent questions to Reservation
professionals, complete the details of the Process
managers and leaders; reservations;
and with students 4. Record reservation data on
possessing a high forms accurately based on
degree of competence, establishment’s standards;
honesty and integrity. 5. Repeat and confirm details of
the reservations with the
Mission customer; and
6. Provide additional
A college that provides information about the food
a holistic learning service establishments
experience that At the end of the topics, students c. Table Set-up 3 2 3 3 3 3 5
enables students to shall be able to: o Banquet Styles On-site lecture
acquire the requisite 1. Define the significance of o Standards in Table Set-up
knowledge and skills to each banquet styles; o Types of Table set-up Practical Quiz:
have successful 2. Set up banquet decorations o Table set-up procedures Skill
careers in accounting according to theme or Demonstration: Table Set-up
and management concept of the dining room; Procedures
3. Prepare table according to Table Set-up
the standards of the food procedures
service establishment; and (RUBRICS)
4. Set covers correctly
according to the
predetermined menu.
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
MIDTERM COVERAGE (42 HOURS)
Vision At the end of the topics, students d. Table Service Procedures 2 2 3 3 3 3 15 On-site lecture Oral Quiz/
shall be able to: o Greet, Welcome and Interview
A college with a 1. Demonstrate the proper way of Seating The Guest
relevant accountancy receiving guests; o Presenting Menu
and management 2. Demonstrate prompt awareness o Serve Water
education accessible to to customers’ needs in terms of o Take Food and
all future aspiring advanced service reservations ; Beverage Orders
professionals, 3. Demonstrate knowledge and o Promote Products:
managers and leaders; skills in food and beverage Suggestive Selling and Role Play Practical Quiz:
and with students service in relation to seating the Upselling
possessing a high guests; o Principles in Serving
degree of competence, 4. Respond to the needs of guests Food and Beverage Skill Perform Food
honesty and integrity. to the service area with Orders Demonstration: and Beverage
accuracy; Service
Mission 5. Practice skills in responding to Food and Procedures
customers’ needs in terms of Beverage
A college that provides taking down correct menus, and Service (RUBRICS)
a holistic learning special food; preparations as Procedures
experience that requested.
enables students to 6. Respond effectively and
acquire the requisite efficiently to customers’ special
knowledge and skills to requests’ that are within the
have successful bounds of the service guidelines
careers in accounting of the establishment;
and management 7. Respond efficiently to
customers’ query on foods and
drinks with courtesy;
8. Demonstrates knowledge and
skills in food and beverage
service related to carrying out
upselling strategies;
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
MIDTERM COVERAGE (42 HOURS)
Vision 9. Demonstrates knowledge and
skills on the proper way of
A college with a serving food and beverage
relevant accountancy services to guests; and
and management 10. Perform strictly the sanitation
education accessible to and hygiene practices in dealing
all future aspiring with guests, and in responding to
professionals, their food and beverage service
managers and leaders; needs.
and with students MIDTERM EXAMINATION: 1 HOUR WRITTEN EXAM + 5 HOURS PRACTICAL EXAM = 6 HOURS
possessing a high
degree of competence, FINAL COVERAGE (42 HOURS)
honesty and integrity. At the end of the topics, students shall 1. PROVIDE ROOM SERVICE 3 2 3 3 3 3 10 Discussion `Written Quiz
be able to: a. Take and Process Room Service using
Mission 1. Identify the role of Room Orders PowerPoint
Service in the Hotel Operation; - Room Service Menus Presentation
A college that provides 2. Demonstrate the use of room - Sequence of Room Service
a holistic learning service menu in taking room - Taking Room Service Order On-site lecture Practical Quiz:
experience that service order; - Suggestive Selling Techniques
enables students to 3. Demonstrates the sequence Skills Perform Taking
acquire the requisite of room service according to Demonstration Room Service
knowledge and skills to industry standards; Orders
have successful 4. Demonstrates skills and Taking Room
careers in accounting knowledge in food and beverage Service Orders
and management service related to taking and (RUBRICS)
processing room service orders
5. Practice skills in responding
to customers’ needs in terms of
taking down correct menus, and
special food preparations as
requested.
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
MIDTERM COVERAGE (42 HOURS)
Vision At the end of the topics, students b. Preparing Room Service Orders 2 3 3 3 3 3 6 On site lecture
shall be able to: - Tools and Equipment for Room Practical Quiz/
A college with a 1. Identify the proper use of Service Return Demo:
relevant accountancy room service tools and - Mise-en-place Preparation Skills
and management equipment; - Setting Up Trolleys/ Trays Demonstration: Perform setting
education accessible to 2. Practice the use of mise-en- up trolley
all future aspiring place in preparing room Setting up
professionals, service orders; trolley
managers and leaders; 3. Demonstrates the knowledge
and with students and skills in preparing food
possessing a high and beverage for service in
degree of competence, accordance to the
honesty and integrity. establishment standard with
efficiency
Mission
At the end of the topics, students c. Room Service Procedures 2 3 3 3 3 3 14 On site lecture Practical Quiz/
A college that provides shall be able to: - Present and Serve Food and Return Demo:
a holistic learning 1. Demonstrates the knowledge Beverage Orders to Guests
experience that enables and skills in the practice of - Present Room Service Account Skills Perform Room
students to acquire the food and beverage delivery to - Clear Away Room Service Demonstration: Service
requisite knowledge rooms efficiently with Equipment Room Service Procedures
and skills to have courtesy; Procedures
successful careers in 2. Demonstrates skills in
accounting and presenting accounts to the
management clientele/customer within the
appropriate time politely; and
3. Demonstrates the skills in
clearing out the service area
of used equipment, utensils,
leftovers, and materials
efficiency and with happy
disposition.
 VISION/ MISSION INTENDED LEARNING TOPICS COURSE OUTCOMES # OF TEACHING GRADED
OUTCOMES CO1 CO2 CO3 CO4 CO5 CO6 HOURS LEARNING ACTIVITY
ASSESMENT
FINAL COVERAGE (42 HOURS)
Vision At the end of the topics, students d. Handling Guest Queries and 3 1 3 3 3 3 6 Classroom Practical Quiz/
shall be able to: Intoxicated Guest Discussion Role play:
A college with a 1. Demonstrates understanding - Customer Relations
relevant accountancy of concepts and principles in - The Two Dimensions of Customer
and management receiving and handling guest Service Small Group Present the skit
education accessible to concerns; - Identifying and Satisfying Activity:
all future aspiring 2. Apply principles in applying Customer Needs Allow students (RUBRICS)
professionals, skills to satisfy customers; - Dealing with Customer Objections to make a skit
managers and leaders; 3. Demonstrates basic problem and Negativism dealing with
and with students solving skills; and - Handling Customer Complaints customer
possessing a high 4. Apply principles in dealing - Dealing with Different complaints and
degree of competence, with customer complaints Customer/Clients queries
honesty and integrity.

Mission

A college that provides

a holistic learning FINAL EXAMINATION: 1 WRITTEN + 5 HOURS PRACTICAL EXAM= 7 HOURS
experience that enables
students to acquire the
requisite knowledge
and skills to have
successful careers in
accounting and
management
1- Topic has minor contribution to the CO; 2- Topic has moderate contribution to the CO; 3- Topic has major contribution to the CO

VI. CO ASSESSMENT TOOLS (AT)

COs ASSESSMENT TOOLS STANDARDS
CO1 Quizzes /Examination 100% of the students will get a grade of at least 75%
CO2 Exercises/ Examination 100% of the students will get a grade of at least 75%
CO3 Exercises/ Examination 100% of the students will get a grade of at least 75%
 CO4 Quizzes/ Examination 100% of the students will get a grade of at least 75%
CO5 Rubrics/ Examination 100% of the students will get a grade of at least 75%
CO6 Rubrics/ Examination 100% of the students will get a grade of at least 75%

VII. CLASSROOM POLICY:

1. All student must stand up when the instructor enters the classroom and with a slight bow of the head, greet the teacher depending on the time of the day (include title and surname of the teacher)
2. The students will remain standing and on a prescribed signal from the teacher, recite together the verse of the week.
3. After the verse recitation, the student scheduled to lead the class prayer will commence with his/her part
4. The teacher may ask the class to take their seats after the short prayer and start the lessons of the day.
5. IN official closing the class, the teacher will declare. “ class dismissed” to which the class will respond ,”Thank You, Teacher”
6. Cleanliness and orderliness will be the physical manifestations of an ideal classroom. This will be determined thru the practice of CAYA and CAYGO.
7. Late students should knock first, apologize, state the reason of being late and ask permission to enter the class.

VII. COMPUTATION OF SCORES

Class Standing (quizzes, portfolio, assignments, recitations, activities, attitude, others) - 60%
Examination - 40%
a. Prelim Grade = (Class Standing x60%)+(Prelim Exam x 40%
b. Midterm Grade = (Midterm Average x 60%) + (Prelim Grade x 40%)
where: Midterm Average = (Class Standing x 60%) +(Midterm Exam x 40%)
c. Final Grade = (Final Average x 60%) + (Midterm Exam 40%)
where: Final Average = (Class Standing x 40%) + (Final Exam 60%)

VIII. REFERENCES:
1. De Guzman Florence; Li Tan Lawrence. Principles of Food and Beverage. Philippines: Anvil Pblishing Incorporated 2013
2. Villanueva, Benita V. Restaurant and Cafeteria Management Service. Manila, Ph: Mindshapeers Co.,Inc 2010
3. Berkoff, Nancky. Fundamentals of Food and Nutrition in the Culinary Arts. Pearson Prentice Hall, New Jersey, 2005.

Prepared by: Received by: Approved by: Noted by:

EDISON D. AGUILAR LILY MAE M. KIMAYONG, MBA ARTHUR C. SONDAY III, CPA, MBM LILY MAE M. KIMAYONG, MBA
Instructor Program Head, HM Dean, College of Accountancy VP Academics