Republic of the Philippines

PALAWAN STATE UNIVERSITY

Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

Approval Sheet

Course Title: Food And Beverage Cost Control

Course Code/ Number: HMPE 4/L

Revision Level Effective Date Details of Origination/ Revision Author/ Subject Matter Expert
000 1ST Semester Based from CMO 62, series of 2017, course title and description and in HM Teachers
SY 2021- 2022 consideration of the new normal.

Prepared by: Recommending Approval: Approved:

JIAN MIEE R. LEQUIRON SHIELA MARIE F. FERNANDEZ

PROF. DANTE V. ARIÑEZ, MBA
Name and Signature of Faculty Member Name and Signature of Department Chairperson
Name and Signature of College Dean
Date: Date Date:

Date: August 23,2021 Revision Level:000 Effective Date: December 22,2021 Page Number: _1_of _10

PSU Vision
PSU Mission
PSU Shared Values
Institutional Outcomes
College Goals and
Program Objectives
Course Title
Course Code/ Number
Course Description
Credit Units
Course Prerequisites
Link to Program Outcomes
Date: August 23,2021
Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS
INSTITUTIONAL COURSE SYLLABUS TEMPLATE
COURSE SYLLABUS IN FOOD AND BEVERAGE COST CONTROL
A premier State University in Southeast Asia that provides excellent and relevant higher education for sustainable development.
The Palawan State University is committed to upgrade the quality of life of the people by providing quality higher education opportunities through excellent
instruction, research, extension, production services and transnational collaboration.
E - excellence in service; Q – quality assurance; U – unity in diversity; A – advocacy for sustainable development; L - leadership by example; I – innovation; T –
transparency; Y – youth empowerment
The Palawan State University graduates are expected to be agents of change, creative and critical thinkers, effective communicators, research-oriented
learners, and value laden individuals.
The goal of PSU Quezon Campus is to produce academically competent, employable professionals and productive, skillful middle level industry
practitioner who will lead the development of the municipality, province and the region.
At the end of the program graduates of BS Hospitality Management should be able to:
1. To train future hospitality industry professionals to be multi-faceted and industry ready as they contribute to the improvement of the
hospitality industry,
2. To equip the future hospitality industry professionals with the spirit of service in their field of specialization.
3. To produce Hospitality Industry professionals who are both competent, morally upright and imbued with a humanistic vision, serving as ambassadors of
good will in the performance of their role in the society.
Food And Beverage Cost Control
HMPE 4/L
This course examines control functions in food and beverage operations affecting profitability, definition, planning, design, standards,
and analysis of food and beverage cost controls are studied. Topics includes control of sales, income, inventory and labor costs, cost
– volume – profit relationships, menu engineering and the use of technology in food and beverage planning and control.
2/1 UNITS
BME 2H, HPC 3/L
Course Outcomes Program Outcomes
Common to TM and HM BSHM BSTM
A B C D E F G H I A B C D E F A B C D E
1. Explain the importance of I I I I I I I I
the food beverage cost I I
control and understanding I P P P I
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 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

its specific application. P P

2. Prepare a plan a design for

menu development.
P P P D P P I I
D P I I I

3. Prepare a menu costing for

beverages and a set course P P D D D D P P P P
meal.

Legend (for program outcomes)

I- Introduced concepts/ principle P- Practiced with supervision D- Demonstrated across different settings with minimal supervision

As indicated in CMO 62 series of 2017(Common to Tourism and Hospitality Discipline)

a. Demonstrate knowledge of tourism industry, local tourism products and services.
b. Interpret and apply relevant laws related to tourism industry
c. Observe and perform risk mitigation activities
d. Utilize information technology applications for tourism and hospitality
e. Manage and market a service-oriented business organization
f. Demonstrate administrative and managerial skills in service-oriented organization
g. Prepare and monitor industry specific financial transactions and reports
h. Perform human capital development functions of a tourism-oriented organizations
i. Utilize various communication channels proficiently in dealing with guests and colleagues

As indicated in CMO 62 series of 2017(A graduate of Bachelor of Science Hospitality Management should be able to but not limited to)
a. Produce food products and services complying with enterprise standards
b. Apply management skills in F & B service and operations
c. Perform and provide full guest cycle services for front office
d. Perform and maintain various housekeeping services for guest and facility operations
e. Plan and implement a risk management program to provide a safe and secure workplace
f. Provide food and beverage service and manage the operation seamlessly based on
industry standards

As indicated in CMO 62 series of 2017(A graduate of Bachelor of Science Tourism Management should be able to but not limited to)
a. Plan, implement and monitor tours and sales activities
b. Research, plan and conduct various tour guiding activities

Date: August 23,2021 Revision Level:000 Effective Date: December 22,2021 Page Number: _1_of _10
 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

c. Develop appropriate marketing programs and arrange the required travel services
d. Plan / organize, implement and evaluate MICE activities
e. Plan, develop and evaluate tourism sites and attractions
Course Outcomes List three to five major outcomes that you expect students to strive for:
1. Explain the importance of the food beverage cost control and understanding its specific application.
2. Prepare a plan a design for menu development.
3. Prepare a menu costing for beverages and a set course meal.
Course Format
TEACHING AND LEARNING STRATEGIES

This course will make use of lectures, class discussion, execution and demonstration, practicum exams through virtual, or face-to-face class, to
achieve its course outcomes. Students are expected to participate fully and obtain an overall rating of at least 75% to pass.

 One- word – is an activity that will tell students’ prior or acquired knowledge about the subject matter.
 Think and share – is an activity wherein students will think answer to the question and share it.
 Multiple Choice – is an objective assessment wherein students are asked to choose the correct answers from the given choices.
 True or False – is a test consisting of a series of statements to be marked as true or false.

LEARNING PLAN
Teaching and Course Course Content/ Subject Teaching and Assessment Tasks Resource Materials Textbooks/ References
Learning Outcomes Intended Learning Matter/ Topic Learning Activities
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 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

Outcomes
Activities
Posters and written
Students can give Unit 1: An Introduction to 1. Reading of PSU presentation of Poster paint and poster
Week feedback on the PSU Palawan State University vision, mission and feedback. paper PSU Vision, Mission and
1 Mission, Vision and Quality Policy. Quality Policy posters
Quality Policy. 1.1. PSU Vision and Mission Interview
3 Hours Student’s Handbook
1.2. PSU Quality Policy

At the end of the course

students are able to: Managing Revenue and  Discussion;  Paper-and – Pencil  Books  Books and Journals
Expense students are  Performance-based  Laptop  Google
encouraged to ask  Module  Bing.com
 Professional Food service questions or  Cellpho
A. Determine the Manager clarifications on the ne
importance of the  Profit: The Reward for topic being
Week CO1 food beverage cost Service discussed as well
4-5-6-7 CO2 control and to share their
 Revenue
CO3 understanding its knowledge.
 Other Expenses
6 Hours specific application.
 The Role of the Food and
B. Apply the knowledge Beverage Manager
on food preparation.  Three main category of
Production costs
 Revenue Enhancement
 Inventory management and
Valuation
At the end of the course
students are able to: Menu Development  Discussion;  Paper-and – Pencil  Books  Books and Journals
Week students are  Performance-based  Laptop  Google
8-9-10-11  Designing your survey: encouraged to ask  Module  Bing.com
CO1 1. Determine the The Restaurant questions or  Cellphone
6 hours CO2 importance the food Minimum Standards clarifications on the
CO3 beverage cost control Survey topic being
and understanding its  Menu Type discussed as well
specific application.  Menu Design to share their
 Physical Characteristics knowledge.
2. Apply the knowledge
 Menu Content
on food preparation.
Date: August 23,2021 Revision Level:000 Effective Date: December 22,2021 Page Number: _1_of _10
 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

 Customer Value
Perception
 Menu costing
 Menu pricing
 Bartering
At the end of the course
students are able to: Beverage Procedures,  Discussion;  Books  Books and Journals
Week From Start To Finish students are  Paper-and – Pencil  Laptop  Google
12-13-14-15- encouraged to ask  Performance-based  Module  Bing.com
16-17 3. Determine the  Purchasing questions or  Cellpho
importance the food  Purchasing Wine clarifications on the ne
6 hours CO1 beverage cost control  Receiving Beverages topic being
CO2 and understanding its  Back – order Guidelines discussed as well
CO3 specific application. to share their
 Proper Requisition
Authorization knowledge.
4. Apply the knowledge
on beverage
preparation.

Course References  Books and Journals ,Google

 Bing.com
Laptop (preferred, but depends on availability), Smart Phone, Printed Module (if available)
Additional Materials
Course Requirements
F.F.G. = (W.O. + P.T.)x0.70 + 30
Date: August 23,2021 Revision Level:000 Effective Date: December 22,2021 Page Number: _1_of _10
Legend:
 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

Work Output: 30%

Performance Task: 70%
100%

**Final Requirement- Food and Beverages costing

Course Policies Online classroom policies
Platform: Google Classroom, Facebook Group, Zoom
Class rules
 In order to engage in virtual teaching/learning, you must have the following gadgets;
o Laptop or desktop pc
o Webcam and microphone (headphone with microphone combination are recommended)
o Mouse
o Graphic (pen) tablet (optional)
o Stable internet connection
 Ensure your technological connections work effectively. Constantly keep checking and testing before the commencement of any class/lesson.
 Follow your timetable and join your classes on time. The time table is always posted in your home class in google classroom
 Use your full names as registered at school and must endeavor to edit your profile to include your proper picture.
 For the video lessons, we use zoom and the links are always provided in the respective home classes in google classroom.
 All the reading materials, assignments, quiz and tests are posted and accessed using the google classroom.
Behavioral expectations
 Classes are meant for students currently enrolled in the course, and you must not enter or share a class meeting with someone unauthorized.
 Privacy-consult your instructor to receive permission to record the class
 Do not hesitate to email your instructor if you have questions or concerns about any aspect of your online course. Be sure to identify yourself and the
course you are referencing in all written correspondence. Please be sure to only write to your instructor from your official PSU email account
 Always turn on your video camera. Have your face clearly shown to the whole class, should you encounter technical problems, simply post a message
on the group chat/ chat box.
 Use of still pics/someone’s image must be avoided. You will be sent to waiting room until you show your actual face.
 When you have a question or comment, use the “raise your hand” button that can be found in the window that pops up when you click on participants in
the bottom menu. Wait to be acknowledged by the teacher before unmuting yourself to speak. You can also use the keyboard shortcut option+y on a
mac or alt+y on a pc to raise your hand.
 Mute microphones when not speaking to avoid disturbing the class with any background noise.
 Respectful and constructive comments are highly encouraged.
 Wear appropriate clothes while in session, remember this is still a classroom setting.
 Choose a quiet space, free from distractions, to set yourself up for class. Turn off cell phones, tvs, etc. Exit other applications on your computer prior to
entering the classroom.
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 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

 Come to class early, at least 10 minutes before the session start
 When you enter the classroom, make sure to enable both audio and video. You can click “start video” and “join audio” in the bottom menu. For audio
connection, you can choose to connect via the computer or dial-in on your phone. 
 Use the chat responsibly. It is meant to facilitate conversation around the lesson topic, not for sideline discussions.
 When your class is over, leave the classroom by closing the window.

Participation & communication

 Do not type in all uppercase letters (since using all uppercase letters is the equivalent of shouting in text-based online discussions).
 Use the spell check function prior to sending/submitting all of your course-related communications
 If your course deliverables include essay or short answer postings on group discussion boards, be sure to copy and paste the question/topic you are
addressing at the start of your reply and use the copy/paste command instead of attaching a document so that your instructor and classmates can find
your work more quickly
 When in doubt about whether a discussion comment may be too controversial, please consider that it is always better to discuss course material in a
dispassionate and collegial manner
 You are expected to be an active participant in the course. Even though you may not see your classmates and instructor, this course is designed to
include discussion and other forms of collaboration and communication. You should be willing and ready to regularly communicate with classmates and
instructors online. You will participate in weekly activities in your courses. You will need to log into your course and check your official PSU email account
daily. Doing so will allow you to view announcements, participate in class activities, assignments, online discussions, and complete assessments. You
are expected to complete all assignments, quizzes, tests, and any other activities by the due date.
 Do not hesitate to ask questions. You are strongly encouraged to contact your instructor if you have course related questions regarding course concepts,
assignments, and feedback provided to you. It is recommended that you contact your instructor well in advance of the due date. Also, refer to your
instructor’s consultation time to be available for phone conferences or chat sessions if you need additional course-related support. When you email
questions one of your instructors refer to the course syllabus to view their policy on response time. Please note that your instructor may not be able to
respond to every email immediately.

Academic dishonesty.
Academic dishonesty shall in no way be tolerated. Any paper or part thereof, which is discovered to have been copied/plagiarized or prepared by another
person, shall be given a grade of 5.0. The student shall not be allowed to submit another paper in lieu of the copied/plagiarized paper.
Class participation.
Students are expected to prepare adequately for, and to participate actively in, every class discussion.
Course requirements submission.
Date of submission of each requirement must be followed strictly.
Examinations:
Examinations must be taken according to the schedule. A special examination may be given provided that the student has valid reason(s), and with
corresponding excuse letter signed by his/her parent/guardian with necessary attachment such as medical certificate (in case of sickness) and/or other

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 Republic of the Philippines
PALAWAN STATE UNIVERSITY
Puerto Princesa City
PSU QUEZON CAMPUS

INSTITUTIONAL COURSE SYLLABUS TEMPLATE

reference. Excuse slip signed by the dean must be presented to the faculty within 10days after the schedule of examination.

Make up policy – Students cannot make up in class assignments. For missed exams, a valid excuse should be submitted. Students, who miss an exam
will be allowed to take a comprehensive exam at the end of the semester. Instructor must be notified in advance of the missed exam; or in the case of an
emergency, documentation must be submitted.
Remedial consideration
Mentoring on topics that students may find it hard maybe conducted during consultation hours of the faculty
Missed class session.
Students should be responsible for all material discussed or assigned during the class and comply accordingly of what is due
Professionalism
All students are expected to conduct themselves in a professional manner. Unprofessional behavior such as, but not limited to:
 Repeated disruption of class (including habitually walking in after class has started)
 Sleeping in class
 Doing other course work in class
 A ringing cell phone
 Frequent side conversations with other students
 The use of any electronic devices without permission to do so
 Or rudeness toward any person will be considered a serious violation of this standard and may lower your grade accordingly and may result in dismissal
from the class.
Student conduct and discipline, attendance and tardiness.
 The students are encouraged to develop not only their physical personality but also mental behavior for their chosen field through putting light make-up,
required hairstyle, wearing proper shoes and earrings, and practicing good traits. This is strictly implemented and will reflect in their attendance.
 Those students who will come late will be given a grace period of 15 minutes unless, will considered him/her absent. However, he/she can still come on
class.
 The student must follow the policy of the university regarding the maximum number of absent allowed per semester. For online courses, attendance is
determined by consistently logging in and accessing the course content and completing courses in accordance with the syllabus.

Supplementary Material/s Electronic References

Consultation Period TTH 1:00PM - 3:00PM

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