Bicol University

Legazpi City

COLLEGE OF INDUSTRIAL TECHNOLOGY

DEPARTMENT OF BACHELOR IN TECHNICAL VOCATIONAL
TEACHER EDUCATION
East Campus, Legazpi City

COURSE GUIDE FOR FSM 13: Meal Management

Congratulations and Welcome to Meal Management course. First, welcome to Bicol University College of
Industrial Technology Bachelor in Technical Vocational Teacher Education Department major in Food Service
Management. This course will be the one of the two FSM courses and is the foundation of further major courses in
BTVTED-FSM. The concepts in this course will be further discussed specifically in Meal Management and other
courses. This material is your guide in successfully navigating and finishing this course. Read this material before
starting any lesson in this course because it outlines all information and requirements that you need to complete the
course.

1. Course Introduction
This course deals with the principles of food service organization and management as well as personnel
structure and functions in an establishment, aspects of supervision and their application in meal management. It
covers the basic concepts of meal management, information in menu planning, nutrition and meal preparation
techniques. It also includes the introduction to table setting and styles of meal services, proper selection, care and
use of table appointments, table etiquette and waiting on the table.

Course Information
Course Code & Title: FSM 13: Meal Management
Course Prerequisite: FSM 11, FSM 12
Number of Credits: 3 Units 1 hr lec and 2 hrs lab ( 1 hr lec.& 6 hrs lab/ wk)
Course Placement: 1st Year, Second Semester
Semester / Term: Second Semester, SY 2021-2022
Schedule: FSM 2D M 8:00-9:00 am Lec (JP)
FSM 2D-1 MW 9:00-12:00 am Lab (JP)

2. Course Learning Outcomes

The goal of this course is to introduce you to the principles in meal management. Specifically, after
finishing this course, you should be able to:
• Demonstrate in-depth understanding of technical knowledge and concepts in meal management.
• Exhibit competence in food service organization and management.
• Exemplify ethical practices and behavior in meal management.

3. Target Learners and Prerequisites

As stated in the course introduction, the target learners for this course are 1st year BTVTED Food Service
Management students.

4. Mode of Delivery
Face to face/ On-site, however all resources will be accessed through the Google classroom. The students
may avail consultation online, synchronous or face to face during scheduled consultation time

5. Course Structure & Schedule

The course is divided into 14 sections/topics/lessons. Each lesson has its own module with corresponding
lecture (printed/video recorded), learning activities, and self-assessment. You are expected to finish all 14 lessons
within the 18-week period. The table below shows your weekly activity for the whole semester; please refer to it on
weekly basis to ensure you are not missing any activities and deadlines.
Week Topic Activities
Week 1 (4 Topic 1: Introduction to the course 1. Read the course guide
hours) a. Assessment of Transitioning to the new 2. Orientation and Familiarization of the course
normal site /Group
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Legazpi City

(Conduct profiling and connectivity 3. Introduce yourself in the forum for self-
assessment on the students enrolled in the Introduction.
course) 4. Participate in the forum “BU VMGO”
b. Course Guide and syllabus
(Introduction, expectations to the course,
expected outcomes, overview of learning
task, how to submit outputs and assignments,
grading system and references
c. Vision, Mission, Goals and Objectives
(Attributes of a BU graduate, Leveling of
expectations)
Week 1,2,3,4 5 Topic 2: Principles of food service 1. 2.. Participate in the face-to-face discussion
Jan 16-20,23- organization and management 2. 2.1. Accomplish homework activities
27, Jan.30,31- a. Basic concept in meal Management a. Quiz
Feb.1-3,6-10, b. Food Service organizations b. Formulate simple one day Menu for
13-17+  Hotels specific organization/ group of people. ex.
 Institutional Kitchens (schools, hospitals, Covid patient, home for the aged,
nursing homes), Employee lunch room, orphanage
Airline catering, Military Food Service, 3.
Correctional Institution

 Private Clubs 1.
 Catering and Banquet Services
 Fast Food
 Restaurants
Week 6,7,8,9 Topic 2 Personnel structure and functions 2. 3.. Submit activities in lesson 2
10 in an establishment 3. 3.1. Participate in the face-to-face discussion
Feb.20-24, a. Common Function of Food Service 4. 3.2. Accomplish homework activities
27,28- operation. a. Quiz
March 1-3, 6- a. Function of Food service Manager b. Design your own food service
10,13-17, 20- b. Personnel Responsibilities organization for:
24 e. Qualities of Efficient Food Service - Organizational Background
Personnel. - VMGO
- Organizational structure and
Functions
MID-TERM EXAMINATION 1 hr. written exam 2 hrs. actual laboratory
Week Topic 4: Aspects of supervision and their 4.. Submit activities in lesson 2
11,12,13,14,1 application in meal management 4.1. Participate in the face to face discussion
5,16,17,18 a. Planning Meals 4.2. Accomplish homework activities:
March 27-31 b. Organizing Meal Preparation. a. Quiz
April 3-7,10- c. Control in Meal Management. b. Plan and prepare a menu for breakfast,
14, 17-21, 24- d. Evaluating meals. Lunch and Dinner worth of 300.00 pesos. With
28 May 1-5, video presentation (submit market list , menu and
8-12,15-19 recipe work sheet)

(Formulate a one-week Menu for

FINAL EXAMINATION
Hypertensive senior citizens)

Kindly take note that you need to submit the certification or registration (COR) before starting during Week 1.
You are required to use your complete name and recent picture in your accounts when sending emails and messages,
or when participating in the digital platforms used for the course. It is also important to be reminded that we are all
required to use decent language and polite expressions in the different platforms. Similarly, all our posts, messages,
submissions or comments are considered part of the course proceedings and therefore cannot be shared to any third
party without the consent of the concerned and/or permission of the University. Any queries about the course should
be addressed to us (format depends on your subject professor). It is highly recommended that you keep a copy of all
your submissions and queries for future reference.
 Bicol University
Legazpi City

6. Course Requirements / Assessment Activities

You will have midterm and final examinations for the course. All your outputs and examinations may be
submitted through the platforms mentioned previously following the schedules stated in your Course Syllabus.
Among the major learning tasks are the activities and exercises of existing practices in reading instruction using
acceptable guidelines or criteria, and the development of a sample program or intervention in reading for a specific
group of learners. The criteria for assessing your output will be provided to you as your guide in accomplishing the
requirements.
There are also activities that require students to conduct reporting or discussions of given or assigned topics
since BTVTED course also aims to give you a venue to practice skills and techniques in teaching.
You are expected to finish all the lessons within 18 weeks’ period of time but encourage everyone that all
outputs should already submitted on or before a week before the final term examination to give time to us your
professors to collect and check your remaining outputs.

7. Grading System
Course Assessment:
BU Grading System (To include performance standards)
Lecture Laboratory
Formative Assessment 40% Formative Assessment 50%
Quiz/Reporting Specific task/output

Summative Assessment 60% Summative Assessment 50%

Term examination Performance Exam
(Written and Oral Exam)
Total 100% Total 100%

To Compute for the Final Grade:

(Midterm Grade x 33.33%) + (tentative Final Grade x 66.67%)

8. Learning Resources
To aid your learning, resources will be provided along the duration of the course it will be available on the
course site. However, for those with poor internet connection may schedule time to connect to university Wi-Fi and
download all term materials. The learning resources are: modules, handouts/lecture notes, video lectures/resources
and additional reading materials.
Modules will be prepared per lesson and is uploaded in the course site. Each module in the manual has its own
set of Self-Assessment Tests. You are required to read all the modules and take the self-assessment tests. You will
also find the activities at the end of each module which you need to accomplish and submit on the indicated date.
Video lectures/resources are additional resources to help you better understand the topic. They are YouTube
videos and the links will be provided in the module and course site sorted per topic. You are not required to watch
the videos unless necessary, however, it will be a great resource should you access it.
Reading assignments are indicated in some of the modules, you are encouraged to read it and engage in it to
ensure understanding. Concepts or lessons from the reading materials are included in the Self-Assessment Test of
their respective modules.

9. References
Bernardino, J. C., Gracia, M. A., Lee, E. L., Paragas, A. L., & Rafael, E. T. (n.d.). Technology and
Livelihood Education.
Claudio, V. S., & Joves, L. S. (2001). Meal Management and Table Service (1st ed.). Manila: Merriam &
Webster Bookstore Inc.
Claudio, V. S., & Joves, L. S. (2001). Meal Management and Table Service (1st for the Millenium ed.).
Manila: Merriam & webster Bookstore Inc.
Leocadio, C. G. (1998). Essentials in Meal Management. UP College of Home Economics.
Soriano, N. N. (2006). A Guide to Meal Management And Table Services. Manila: REX Bookstore.
Strianese, A. J. (n.d.). Dining Room and Banquet Management (2nd ed.). Delmar Publisher.
TESDA Training Regulation. (n.d.). Food and Beverages Services NC II.
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Legazpi City

Further Readings:
Ang, M. C., & Balanon, H. (2010). Food and Safety and Sanitation.
Brown, A. (2011). Understanding a Food Preperation & Principles.
Claudio, V. S., & Joves, L. S. (2001). Meal Management and Table Service (1st for the Millenium ed.).
Manila: Merriam & webster Bookstore Inc.
Fajardo, R. C. (n.d.). Handbook In Quantity Cooking. Nutritionists-Dietitians Association of the
Philippines.
Gonzales, G. (n.d.). Fundamentals of Professional Cooking. Mandaluyong, Philippines: Anvil Publishing
Inc.
Ruiz, A. J. (n.d.). Quantity Food Production in the Philippines. Manila, Philippines: Merriam and
Webster Bookstore Inc.
Stanley and Celine. (n.d.). Their Food Selection and Preperation. Philippines: Merriam and Webster's
Publishing Inc.
Suggested Websites:
Ch 04: SAARASWAT. (2018, August 14). Food Service Management- Definition, Principles and
Function. Retrieved from YouTube: https://tinyurl.com/2p8fdztm
Delfin, L. S. (2011). Meal Management. Retrieved from slideshare: https://tinyurl.com/2p8nc742
ECPI Blog. (n.d.). Foodservice Management Principles: What Do I Need to Know? Retrieved from ecpi
UNIVERSITY: https://tinyurl.com/36ek4xay
ECPI Blog. (n.d.). Importance of Food Service Management. Retrieved from ecpi UNIVERSITY:
https://tinyurl.com/2p8k5mhh
Mercado, L. (n.d.). Food and Beverage Service Operation. Retrieved from Academia:
https://tinyurl.com/3x68zdv8

10. Other Guidelines/Netiquette

As we start, I just would like to share some guidelines that we have to observe here as we learn together:
 First, we abide in Honor Code. Meaning you are expected NOT to plagiarize and cheat in any of the class
activities;
 Second, any form of bullying is not acceptable. In participating in Discussion Forums, you are expected to
be respectful and polite with one another; and
 Lastly, you are expected to engage with the material, with me, and with your classmates whenever possible.
For the complete list of Class Policies and Guidelines, please refer to our course syllabus.

11. Instructor’s Profile

Name: Jake B. Prades
Designation: Professorial Lecturer
Offices: BTVTED Department
Contact Information:
CP No: 09308876495
E-mail: jake.prades@bicol-u.edu.ph
FB: Jake Prades
Consultation Schedule:
Monday: 2:00-3:00 am