Republic of the Philippines

Bulacan State University

MENESES CAMPUS
TJS, Matungao, Bulakan, Bulacan
Tel/Fax (044) 791-0153

COURSE SYLLABUS
FUNDAMENTALS OF LODGING OPERATIONS
1st Semester, A.Y. 2019-2020

COLLEGE: COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT

DEPARTMENT: HOSPITALITY MANAGEMENT
COURSE CODE: BBM 204L
COURSE TITLE: BAR AND BEVERAGE MANAGEMENT
FACULTY: EMERSON SJ. CRUZ
ADRIAN D. CARLOS
LEVIE ANN CUSTODIO
KIER RAGDEE M. CARLOS
ERWIN V. TUAZON
John Smith Espina

PREREQUISITE: N/A
CONSULTATION HOURS:

COURSE DESCRIPTION:
This course (BBM 204L – BAR AND BEVERAGE MANAGEMENT) is
designed to provide students with the practical knowledge needed to manage a
bar or a beverage operation. The course presents principles and theories to
support and reinforce the practical aspects of the beverage industry. An overview
of the entire industry including alcoholic and non-alcoholic beverages

University Vision

Bulacan State University is a progressive knowledge generating institution

globally-recognized for excellent instruction, pioneering research, and responsive
community engagements.

University Mission

Bulacan State University exists to produce highly competent, ethical and

service-oriented professionals that contribute to the sustainable socio-economic
growth and development of the nation.

Core Values: SOAR BulSU!

Service to God and Community

Order and Peace
Assurance of Quality and Accountability
Respect and Responsibility

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Attributes of Ideal Graduate (AIG) extracted from university mission:

a. to produce highly competent graduates

b. to produce ethical professional graduates
c. to produce service-oriented graduates
d. to produce graduates that can contribute to country’s sustainable growth
and development.

BSHM Program Educational Objectives (PEO)

Program Educational Objectives UNIVERSITY MISSION

(BSHM)
AIG-a AIG-b AIG-c AIG-d
1. Develop competencies of students through
outstanding learning experiences to become
globally competitive service providers,
managers and entrepreneurs.

2. Maximize the use of instructional,

community and industry resources of
enhance theoretical knowledge and practical
skills through immersion and apprenticeship
program.
3. Establish and maintain strong linkages
with cooperating industries and stakeholders.

4. Pursue efficient and sustainable faculty

development programs to ensure course
relevance.
5. Intensify research generated knowledge
and technology through instruction and
innovation management of human resources.
6. Maximize resources of the college to help
enhance the quality of life of the people in the
larger community through extension activities 
and volunteer programs.

Program Outcomes

Program Educational Objectives

PROGRAM OUTCOMES
PEO1 PEO2 PEO3 PEO4 PEO5 PEO6
a. Provide bar and beverage services in
conformity with enterprise standards 
b. Apply management skills in bar and
beverage service and operations
c. Perform and provide full cycle of
services for front office
d. Perform and maintain various bar and
beverage services for the guest and

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 other related operations
e. Plan and implement a risk
management program to provide a
safe and secure workplace
f Provide bar and beverage service and
. manage the operation seamlessly
based on industry standards

Course Outcomes/Learning Outcomes (CO/LO) and Relationship to Student

Outcomes

Course Outcomes / Learning

Program Outcomes/Student Outcomes
Outcomes
After completing this course, the student
a b c d e f
must be able to:
LO1. Apply the principles and
theories on bar service managing and
operation in an actual class room set-
up that will inhibit students
possession of a bar manager’s
qualities
LO2. Practice and demonstrate
industry-standard knowledge and
skills on all aspects of bar managing
and operations.
LO3. Explain and differentiate all the
types of standard beverages served
in the industry.
LO4. Practice the professional
application of “people skills” and
delivery of good customer relations
required of a bartender and the
conforming functions to be performed
LO5. Utilize interpersonal skills and
human relations in handling and
managing people in the industry.
LO6. Prepare and serve a wide
assortment of mixed and concocted
beverages based on standard recipe
and procedures.
LO7. Demonstrate the proper
utilization of tools and equipment
used in delivering and executing of
skills in the bar service field.
LO8. Integrate trends and innovative
ideas in the formulation of future
programs and development in the
field of bar service and operations.
LO9. Identify and apply beverage
industry-related practices that could
feasibly contribute to the local and
global community through social
responsibility, economic commitment
and environmental stewardship.

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 Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D)
Demonstrative Course to an Outcome

LEARNING EPISODES:

LEARNING TOPIC WEEK LEARNING

OUTCOME ACTIVITIES
Orientation Google meet
 Mission, Vision, Goals, and
Objectives VMGO
 University and Class policies
 Course Syllabus 1 Orientation to the
online class

Read the syllabus

Accomplish digital
learning journal

LO1 CHAPTER I Take the Pretest

LO4
LO5 INTRODUCTION TO BAR Read
LO6 MANAGEMENT
LO9 chapter 1
1.1 Origin of Bar Management
1.2 Overview of Bar Service Management Interactive discussion
1.3 Organizational Chart of Bar Service using Power point
Department presentation/ video
1.4 Job Titles and Description presentation

2
Oral questioning

Activity #1
Students will be given
a list of different
positions both vacant
and filled. Based on
the discussion that
was conducted they
will have to prepare
an appropriate
organizational chart.

Take the Post test

Accomplish digital
learning journal
LO1 CHAPTER II. 3 Google meet
LO2
LO3 UNDERSTANDING THE TYPICAL BAR Take the Pretest
LO4 STATION SET UP Read Chapter 1
LO7
2.1 Bar Set Up Interactive discussion
2.2 Pouring and alcohol exercise using Power point
2.3 Delivering Fantastic Guest Service presentation/ video

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 2.4 Bartending Equipment presentation

Demonstration on
how to properly
measure and pour
ingredients

Oral questioning

Activity # 2
Students will prepare
their own bar layout
and design based on
the guidelines
discussed.

Quiz 1

Accomplish digital
learning journal
LO3 4 Google meet
LO8 2.5 Tips to Use the mixing glass
2.6Stemware, Cocktail Glasses Interactive discussion
2.7 Before Closing the Bar using Power point
2.8 Proper Han washing Techniques presentation/ video
presentation

Oral questioning

Activity #2
Role playing on how
to provide or deliver
fantastic guest
service.

Take Post test

Accomplish digital
learning journal
CHAPTER III. Google meet
LO1
LO2 Product Knowledge and Skills Take Pretest
LO3 3.1 Overview of Bartending and Mixology
3.2 Proper identification of classification Interactive discussion
of alcohol and non-alcohol ingredients of using Power point
cocktail. presentation/ video
3.3 Proper utilization of different types of presentation
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cocktail mixing tools and equipment

Oral questioning

Quiz

Accomplish digital
learning journal
LO1 CHAPTER IV. 6 Google meet

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LO2
LO3 COCKTAILS AND MIXOLOGY Interactive discussion
LO6 using Power point
LO7 4.1 Define what is cocktail and other presentation/ video
LO8 terms presentation
LO9 4.2 Discuss the development of cocktail

Oral questioning
Quiz

Accomplish digital
learning journal
LO1 4.3 Enumerate and discuss the Google meet
LO2 ingredients of mixing cocktails; and
LO3 4.4 Enumerate and discuss the different Interactive discussion
LO6 methods and techniques in mixing
LO7 cocktails. Demonstration of
LO8 Proper Cocktail
LO9 Mixing
7-8

Oral questioning

Quiz

Accomplish digital
learning journal
Midterm Examination Chapter 1- Chapter
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3.9
LO1 Google meet
LO2 4.5Use of different types of edible fruits
LO3 and vegetables used in mixing non- Power point
Lo6 alcoholic cocktails presentation/ lectures
LO7 4.6Recipes of popular international Interactive discussion
standard non-alcoholic drinks
10-11
Oral questioning
Quiz

accomplish digital
learning journal
LO1 4.7 Flair tending 11 Google meet
LO2 4.8 Basic Flair tending Movement
LO3 Power point
LO6 presentation/ lectures
LO7 Interactive discussion
LO8 CHAPTER V
LO9 BEVERAGE COSTING AND PRICING Demonstration of
proper mixing Non-
5.1 Define and differentiate costing and alcoholic drinks
pricing
5.2 Do costing and pricing of beverage
Oral questioning

Quiz

Accomplish digital

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 learning journal
LO1 CHAPTER VI Google meet
LO3 THE ABC OF WINE
Take the Pretest
Structure, history, health benefit and
trends related to wines Interactive discussion
6.1 Characteristics of wines using power point
6.2 Different wine types and their styles presentation/ lectures
6.3 Impact of the wine production 13
techniques on the style and taste of wine
6.4Key structural components of wine: Oral questioning
 Alcohol Quiz
 Tannin
 Acid Accomplish digital
 Sugar learning journal
 Fruit flavor
LO1 6.5 Factors affecting the style and quality Google meet
LO3 of wine
6.6 Label terminologies and presentation Interactive discussion
6.7 Wine producing countries and using power point
regional variation presentation/ lectures
6.8 Applicable wine classifications that
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govern production in the old and new
world wine countries Oral questioning
Quiz

Accomplish digital
learning journal
LO1 CHAPTER VII Google meet
LO3 WINE PRESENTATION
LO9 Interactive discussion
7.1 Principal grape varieties used in the using power point
production of different wine types presentation/ lectures
7.2 Variations in wine production
methods/techniques Oral questioning
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 White wine processes Quiz
 Red wine processes
 Rose wine Accomplish digital
 Sparkling wines learning Journal
 Fortified wines
 Aromatized wine
7.3 Wine terminologies
LO1 7.4 Use of appropriate wine service 16-17 Google meet
LO2 accessories
LO3 7.5 Appropriate glassware for types of Interactive discussion
LO4 wine using power point
LO5 7.6 Proper handling of wine presentation/ lectures
LO6 7.7 Presentation of wine to customer
LO7
LO8
LO9 Activity #
Each students will
have to record a
video tutorial on how
to properly present,
open and serve wine
of all types.

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 Take Post test

Accomplish digital
learning journal
Final Examination Chapter 3.10-Chapter
18
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FINAL COURSE OUTPUT:

 To pass the qualifications of the NATIONAL CERIFICATE II
BARTENDING (If the situation gets better and assessment will be
allowed)
 The student should be able to perform the professional tasks of a
bartender which includes the preparation and concoction of a new
cocktail, managing the bar station, performing flair bartending skills (basic
and advance) and showing customer relations. This could be achieved in
a short performance that will showcase the student’s possession of the
aforementioned characteristics.

RUBRIC FOR ASSESSMENT:

INDIVIDUAL WINE PRESENTATION RUBRIC

NEEDS VERY
SATISFACTORY EXCELLENT
CRITERIA IMPROVEMENT SATISFACTORY TOTAL
1 2 3 4
ORGANIZATION The student The student has Student presents Student
cannot difficulty following information in presents
understand the presentation logical sequence information in
presentation because student which guest can logical,
because there is jumps around. follow. interesting
no sequence of sequence
information. which guest
can follow.
SUBJECT Student does not Student is Student is at Student
KNOWLEDGE grasp information uncomfortable ease with demonstrates
and cannot with information expected full
answer and is able to answers to all knowledge
questions about answer only basic questions, but (more than
the subject. questions. fails to elaborate. required) by
answering all
class
questions
with
explanations
and
elaboration.
EYE CONTACT Student reads Student Student Student
the script with occasionally uses maintains eye maintains eye
no eye contact eye contact, but contact with the contact with
with the guest still reads most of guest but most of the guest,
the script the time seldom
frequently returns returning to

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 to script. script.
ELOCUTION Student Student's voice is Student's voice is Student uses
mumbles, low and clear and a clear voice
incorrectly incorrectly pronounces most and correct,
pronounces pronounces words correctly. precise
terms, and guests have Guest can hear pronunciation
speaks too softly difficulty hearing and understand of terms so
for the guest and the presentation. that guest
hard to understanding can hear and
understand. the presentation. understand
the
presentation.
TOTAL /20

EQUIVALENT GRADE:
24 – 100% 21 – 95% 18 – 90% 15 – 85% 12 – 80% 9– 75% 8 below
– 70%
GRADING SYSTEM:
Term Examinations 30%
Quizzes/Activities 20%
Project 30%
Participation/Recitation 10%
Attendance/ Promptness 10%
TOTAL 100%
Final Grade = Midterm Grade + Tentative Final Grade Period
2

Range Grade

97-100 1.00

94 – 96 1.25

91 – 93 1.50

88 – 90 1.75

85 – 87 2.00

82 – 84 2.25

79 – 81 2.50

76 – 78 2.75

75 3.00

74 and below 5.00

REFERENCES:

Textbook
Carino, C. E., Yap, J. L. (2013) Learn and practice hotel housekeeping. Manila:
Mindshapers Co. ,Inc.
Jennefer Y. Yap , Evan Laurence R. Yap

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Roldan, Amelia S. et al (2010) Housekeeping Management. AR Skills
Development Management Services
Roldan, Amelia S. et al (2014) Introduction to hotel and front office operations AR
Skills Development Management Services
Pratap, S. (2013). Hospitality property management. New Delhi: Centrum
Press
Reid, R. (2010). Hospitality marketing management. New Jersey: John Wiley
& Sons Inc.
Roldan, A., Crespo, A. (2010). Housekeeping management. Paranaque City:
AR Skills Development of Management Services Inc.
Sharma, N. K. (2011). Waste management and treatment. New Delhi: Ancient
Publishing House
Suddhir, A. (2009). Hotel housekeeping: a training manual. New Delhi: Mc
Graw Hill
Casado, Matt A.; 2011 (2nd edition); Housekeeping Management (Course
Smart); Wiley
Jones, Thomas J. A. 2007 (5th edition); Professional Management of
Housekeeping Operations; Wiley
Nitschke, Aleta A. 2008 (3rd edition); Managing Housekeeping Operations;
Educational Institute of the American Hotel Motel Association
Kappa, Margaret M., 1997 (2nd edition); Housekeeping Management;
Educational Institute of the American Hotel Motel Association
O'Fallon, Michael J.; 2010 (5th edition); Hotel Management and Operations;
Wiley

ONLINE RESOURCES:
Convenience, comfort and concealment guest-focused laundry ROOMS.
Retrieved May 20, 2014 from
http://www.hotelmanagement.net/listing/1096/Housekeeping
Maid, M. (2013). The complete list of house cleaning supplies and equipment.
Retrieved May 20, 2014 from
http://blog.mollymaid.com/2013/01/24/the-complete-list-of-house-cleaning-
supplies-and-equipment/
Housekeeping department. Retrieved May 20, 2014 from
http://rshotelmanagement.blogspot.com/2010/01/housekeeping-
department.html
Housekeeping department. Retrieved May 20, 2014 from
http://maritime-connector.com/wiki/housekeeping-department/
Manpreet, S. (2013). Importance of housekeeping. Retrieved May 20, 2014
from

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 http://hotel-industry.learnhub.com/lesson/7885-importance-of-
housekeeping

CLASS POLICIES:
1. All University rules and regulation are to be observed.
2. Two scheduled examinations are given throughout the semester: midterm
and the final examination. A student who missed these examinations will not
be given a special exam unless a valid reason for the absence is supported
by pertinent documents (e.g. medical certificate in case of sickness).
3. Students are expected to observe proper conduct and demeanor at all
times. Any form of misbehavior or misconduct that may jeopardize other
students/instructors or that may distract or disrupt the class will not be
tolerated and hence will be subjected to necessary disciplinary measures.
4. Class attendance will strictly be monitored. Students are expected to attend
all the scheduled classes on time. Students who will come to class
exceeding the fifteen-minute grace period will be considered as absent for
that particular period. Three tardiness is equivalent to one absence. A
student who will commit three unexcused absences (three absences only for
classes that meet once a week) will automatically be dropped from the
class.
5. Cheating, in whatever form and means, will not be tolerated. A student, who
will be found cheating, will automatically receive a grade of 5.0 for the
subject.
6. Cellular phones and other gadgets are not allowed inside the class.
Students are advised to keep these inside their bags. Cellphones should
also be turned off or put into silent mode so that it will not be a reason for
class distraction and/or disruption. In case of emergency (i.e. students are
expecting important calls from home), the instructor’s permission must be
sought beforehand.
7. Students must comply with all the class requirements.
8. Theft, attempted theft, and/or unauthorized possession or use of
property/services belonging to the University or a member of the University
will automatically receive a grade of 5.0 for the subject and restoration or
payment of the property.
9. Proper decorum, ethics and courtesy must be observed during class
discussions.

Date Effective: 1st Semester, A.Y. 2020-2021

Prepared by:

EMERSON SJ. CRUZ ADRIAN D. CARLOS LEVIE ANN CUSTODIO

KIER RAGDEE M. John Smith Espina ERWIN V. TUAZON

CARLOS

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Evaluated by:

MS. MARIE ANTONETTE ANIAG

HM Area Chairperson

Approved by:

DR. AIMEE GRACE M. MADLANGBAYAN

Dean, College of Hospitality and Tourism Management

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