COLEGIO DE SEBASTIAN

www.cds.edu.ph
San Isidro, City of San Fernando, Pampanga
School of Tourism & Hospitality Management

COURSE INFORMATION
Course Code:
Descriptive Title: FOOD AND BEVERAGE COST CONTROL
Prerequisite/Co-requisite:
Credit Unit/Hours Per 4 units
Week:
Total Course Duration:
Course Description: This course is designed as a learning tool that applies the lessons about the different procedures in envisioning, executing and
evaluating events and convention management. It would include layout plan and identify the importance of events and convention in
the tourism industry. Trends in the physical layout, case studies and research will also be discussed
Class Schedule: Tuesday & Thursday /5:00am – 7:00pm/SPB306
Instructor’s Information: Shayne Vel A. Cinco Mobile No. 09228277345 E-mail: Consultation Days: Tues & thurday 4:30-6:00, Faculty
shaynemaru26@gmail.com Room

INSTITUTIONAL AND DEPARTMENTAL VISION AND MISSION

CDS Vision: By 2025, CDS is one of the top 5private higher education institutions in the field of arts, sciences, engineering and social entrepreneurship in Pampanga.
CDS Mission: CDS provides quality tertiary education that develops competent, compassionate and courageous individuals who are lifelong learners and catalyst for
change.
STHM Vision: The STHM envisions itself to be the leader in tourism and hospitality education and provider of graduates equipped with entrepreneurial competencies,
service orientation and desirable values and attitudes for them to succeed in the global community.

STHM Mission: To realize its vision, the STHM strives to:

 Establish an academic environment that would produce future professionals matching the demands of the dynamic tourism and hospitality industry.
 Nurture a culture of excellence upholding the highest level of professionalism and integrity, competence, commitment and dedication in the service of its
stakeholders.
 Produce professionals with qualifications recognized and regarded globally .

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PROGRAM OUTCOMES:

Common to 1. Demonstrate the knowledge on the tourism industry, local tourism products and services
Tourism 2. Manage and market a service oriented business organization
&Hospitality: 3. Demonstrate administrative and managerial skills in a service oriented business organization
4. Perform and monitor financial transactions and reports
5. Perform human capital development functions of a tourism oriented organization
6. Utilize information technology applications for tourism and hospitality
7. Utilize various communication channels proficiently in dealing with guests and colleagues
8. Observe and perform risk mitigation activities
9. Interpret and apply relevant laws related to tourism industry
Hospitality: 10. Produce food products and services complying with enterprise standards
11. Provide food & beverage service and manage the operation seamlessly based on industry standards
12. Apply management skills in F& B service and operations
13. Perform and maintain various housekeeping services for guest and facility operations
14. Perform and provide full guest cycle services for front office
15. Plan and implement a risk management program to provide a safe and secure workplace
COURSE OUTCOMES:

Outcomes: Cognitive Affective Psychomotor

identify the importance of events and convention in the tourism industry; 
identify the policies and procedures in envisioning, executing & evaluating events; 
describe how events are capital intensively built and managed competently and efficiently. 
describe the growth of events & convention industry; 

distinguish the characteristics of an event planner; 

construct the event vision, concept, contingency planning budgets and timelines; 
demonstrate an actual event through video presentation and participation in different events.  
appreciate the role of the events planner and event team; o 

attend closely to the classroom and outside activities; o 

recognize the control function; monitoring work, time, money and evaluation of the event. 

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PROGRAM OUTCOMES (PO) AND COURSE OUTCOMES (CO) MAPPING
(Key: I – Introductory E – Enabling D – Demonstrated)

CO/PO PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12 PO13 PO14 PO15
CO1 I E E E E E
CO2 I E E E
CO3 I I I E E E
CO4 I I i I I I I I I
CO5 I I i I I I I I I
CO6 I E E E
CO7 E E E

LEARNING PLAN:
Date Duration Learning Outcomes Topics Methodology Resources
Conducted in Hours
1. House Rules
1 3 LO1. Orientation: 2. Grading System
House Rules 3. Requirements
4. Class Organization
Grading System
5. Course Description
Requirements
Class Organization
Course Description
2 5  Discussion Textbook:
EVENT MANAGEMENT  Define events in the light of how  Handouts Salvador,
the term is now used in the  Visual Presentation Germaine Angelica
 Research
hospitality & tourism (2009). Event
management. Management:
 Differentiate types of events. Envision, Execute,
Evaluate. C & E
Publishing, Inc.

3 5  Discussion Textbook:
-EVENT MANAGER  Explain the role of an event  Handouts Salvador,
 Visual Presentation

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 manager.  Project Germaine Angelica
 List skills & competencies that an (2009). Event
event manager must develop. Management:
Envision, Execute,
 Identify the target market for Evaluate. C & E
events Publishing, Inc.
-MARKET FOR EVENTS &  Understand the needs of different
EVENT STAKEHOLDERS groups.
 Know who the event stakeholders
are.
 Understand concerns of event
stakeholders.

4-5 10  Discussion Textbook:

CREATING THE EVENT VISION  Gather relevant information  Handouts Salvador,
& CONCEPT needed in planning an event.  Visual Presentation Germaine Angelica
 Case study
 Understand & consider the (2009). Event
participants’ perspective in Management:
planning for an event. Envision, Execute,
 Set event objectives, draft a Evaluate. C & E
preliminary event budget and Publishing, Inc.
create a vision for the event.
 Decide on the format that will
deliver the event vision.
 Evaluate and select event venues.
 Draw the program of activities
for an event.

6 5  Discussion Textbook:
-CONTINGENCY PLANNING  Analyze potential problems that  Handouts Salvador,
could possibly affect the event.  Visual Presentation Germaine Angelica

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  Set preventive measures to avoid  Case study (2009). Event
problems from occurring. Management:
 Prepare contingency plans to Envision, Execute,
quickly respond to problems, in Evaluate. C & E
case they occur. Publishing, Inc.
 Understand & prepare for safety
& security concerns.
 Create a crisis management team
to handle crisis situations.

 Identify and budget variable &

fixed event costs.
 Estimate event revenues &
expenses.
 Develop a system to monitor the
event budget.

-WORKING ON BUDGETS &

TIMELINES

8 5  Discussion Textbook:
-PRESENTING THE EVENT  Organize information for the  Handouts Salvador,
PLAN presentation of the event plan.  Visual Presentation Germaine Angelica
 Case Study
 Divide the tasks involved in (2009). Event
-THE EVENT TEAM running the event and create an Management:
organizational structure for the Envision, Execute,
event team. Evaluate. C & E
 Define the role of and job Publishing, Inc.
description for each member of
the event team.
 Decide whether to engage
professional help or use in-house

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 talent.
 Get the TEAM into Action

9 5  Discussion Textbook:
EVENT LOGISTICS  Identify specific requirements.  Handouts Salvador,
 Choose and engage the services  Visual Presentation Germaine Angelica
 Case Study
of suppliers. (2009). Event
 Practice high ethical work Management:
standards. Envision, Execute,
 Communicate and coordinate Evaluate. C & E
with multiple suppliers. Publishing, Inc.

10 5  Presentation Textbook:
ENVISION AND PLAN THE  Polish the plans started in the Salvador,
EVENT/CONVENTION middle of the semester.  Brainstorming Germaine Angelica
 Delegate roles and (2009). Event
responsibilities of the Event  Research Management:
Team Envision, Execute,
Evaluate. C & E
Publishing, Inc.
11 5  Evaluation Textbook:
EVALUATE THE EVENT  Discuss the importance of going Salvador,
through an evaluation process for  Discussion Germaine Angelica
every event. (2009). Event
 Learn how to gather feedback Management:
after the event. Envision, Execute,
 Conduct a post-event evaluation. Evaluate. C & E
Publishing, Inc.

GRADING SYSTEM:
 Prelim Grade = (Class Standing x 2 + Major Exam)/3
 Midterm Grade = (Class Standing x 2 + Major Exam)/3
 Final Grade = (Class Standing + Major exam x 2)/2
 Semester Grade = (Prelim Grade + Midterm Grade + Final Grade)/3

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  Class Standing:
o Attendance: 30%
o Learning Outcomes Continuous Assessment: 50%
o Independent/Off Classroom Activities: 20%

OBE ASSESSMENT METHODS:

1. Quizzes
2. Class Deliverables
3. Project Presentation
4. Portfolio Assessment

COURSE REQUIREMENTS:
1. Active Class Participation.
2. Homework/Assignments per Term
3. Project per Term
4. Quizzes per Term
5. Attendance on the Class
6. Portfolio (Collation recipes and activities done in the class)
7. Laboratory Participation

CLASS POLICIES:
1. Tardiness. A student will be marked late if he/she enters the class 5 minutes after the indicated time. Any student who comes to class 15 minutes after the scheduled time
or always late for two consecutive meetings shall be marked “absent”.
2. Missed work or exam. Any student who missed to give class presentation, submit a work assignment, or to take a test should consult the concerned instructor for
immediate compliance
3. Cheating and plagiarism. Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the CDS Student’s Handbook.
4. Use of technology. Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be prohibited unless
the instructor is aware of the purpose and permits student’s request.

REFERENCES/READINGS:
Textbook: Salvador, Germaine Angelica (2009). Event Management: Envision, Execute, Evaluate. C & E Publishing, Inc.
Other References:
Romero, Eloisa A, (2009) Events Management Handbook .Rex Book Store, Inc.

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PREPARED BY: SHAYNE VEL A. CINCO NOTED BY: JACKIE LOU P. SANTOS,MBA APPROVED BY: MARIA ANNA D. CRUZ, PH.D.
Faculty CHAIRPERSON, STHM VPAA

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