REGENCY POLYTECHNIC COLLEGE

Gensan Drive, Brgy. Morales

City of Koronadal, South Cotabato

Program :BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

( BSHM)
CMO.62,Series 2017

SYLLABUS (OBE FORMAT)

Course Descriptive Title : FUNDAMENTALS IN FOOD AND SERVICE

OPERATION
Course Credit : 3 Units
Lecture Units : 3 hours
Laboratory Units : 2 Hours
Pre-requisite : HPC 1 & HPC 2

SIGNATURE ABOVE SIGNATURE ABOVE SIGNATURE ABOVE SIGNATURE ABOVE

Mrs. Ruth S. Barbecho, MBA-HRM Mrs.Ruth S. Barbecho,MBA-HRM Mrs. Nida Y. Pastor, Ph.D Dr. Roberto F. Escaro III.LL.B.
INSTRUCTOR Head,College of Hospitality VPAA SCHOOL PRESIDENT

PREPARED BY: REVIEWED BY: VERIFIED BY: APPROVED BY:

DATE: DATE: DATE: DATE:

VISION
We envision a Premiere Tourism and Hospitality Department in this institution recognized for ots outstanding
program producing world class travel and hospitality managers and professionals.

MISSION
We commit ourselves in the formation of top, competent and compassionate regencians travel and hospitality
professionals for the service of the national and global community.

OBJECTIVES:

The Hospitality and travel management department of the regency polytechnic college inc. In line with the
institutions mission and vission commits to achieve of the following :
 The provision of scholarly and professionals expertise to meet the dynamic needs of the travel,tourism and
hospitality industry.
 A high quality academic program designed for our graduates to secure an entry level position heading towards
leadership, managerial and entrepreneurial as well as pioneering roles in the tourism and hospitality industry.
 Strong linkage between among industry, government and educational institution via collaborative research works,
community development and professional consultancy programs

COURSE DESCRIPTION :

This course continues to build on the philosophy and psychology of service as well as technical skills of service.
Students will expand their learning in service theory to include fine dining with continued practice of the concepts
learned. This course also introduces a systematic approach to beverage operations with emphasis on management
and operational controls. Students will get practical experience in preparing and serving beverages. Students will
understand and appreciate the areas of service that are important and critical from a management point of view.
 References/ Teaching Assessment Teaching
Desired Learning Learning Content/ Textbook Delivery (Achievemen Aids/ Time Date
Outcomes Subject Matter (OBTL) t Learning) Resource Table Covere
(DLO)
materials d
At the end of the course the students must
be able to:

Food & Reporting Quiz Laptop 5 hrs a 1 week

1. Discuss *History of food service Beverage week
about the Powerpoint
organization Service Discussion Class
foodservi
Procedures Recitation Books
ce *Different parts of
idustry Internet
continent Second Edition Actual
2. Identify
Demonstratio
the *Food service influences n
different of other countries
foodservi
ce
segment
s;and
3. Understa
nd the
significan
ce of the
food
history of
the
different
foodservi
ce
segment
and
relate it
to its
operation
s today.
1. Describe *Classification of F&B Food & Reporting Quiz Laptop 5 hrs a 2 week
 a food service facilities Beverage Powerpoint week
and *Primary Catering Service Discussion Class Books
beverage Procedures Recitation
Facilities Internet
service *Types of Primary Second Edition Actual
facility Catering Facilities Demonstratio
2. List n
*Secondary Catering
down Facilities
various
types of
food and
beverage
facility
3. Understa
nd the
different
betweem
a primary
and
secondar
y
catering
establish
ment;and
1. Discuss *Supervision and Food & Reporting Quiz Laptop 5 hrs a 3 week
about the Organizational Hierarchy Beverage week
Powerpoint
food service for Restaurant Operation Service Discussion Class
Procedures Recitation Books
industry *Foodservice Opeartion
2. Identify the Internet
*Different positions Second Edition Actual
different Demonstration
 foodservice *Defining different jobs
segments;a *Three members of the
nd service team.
3. Understand * Duties and
the responsibilities
significance
of the
history of
the different
foodservice
segments
and relate it
to its
operations
today.
1. List the *Attributes of Food and Food & Reporting Quiz Laptop 5 hrs a 4 week
attributes of Beverage Service Beverage week
Powerpoint
the food and Personnel Service Discussion Class
Procedures Recitation Books
beverage *Professionalism is a
service quality that is projected Internet
Second Edition Actual
perrsonnel in terms
Demonstration
and their *Points in serving guest
relevance *Unpleasant habits
tothe
industry;
2. Understand
the
responsibiliti
es of the
 food and
beverage
service
personnel;a
nd
3. Discuss the
significance
of the quality
od
salesmanshi
p among all
food and
beverage
service
personnel.
Prelim Examination

1. Understand *Hygiene, Safety and Food & Reporting Quiz Laptop 5 hrs a 5 week
importance sanitation in the Beverage week
Powerpoint
of safety at Restaurant Service Discussion Class
work. *Uniform or cloths of the Procedures Recitation Books
2. Identify the worker Internet
causes for *Right & wrong ways to Second Edition Actual
safety handle food,glassware Demonstration
hazards and dishes & utensils
the
corrective
measures to
be
taken;and
3. Understand
 how and
why
standards of
sanitation
should be
adhered.
1. Name the *The table and its Food & Reporting Quiz Laptop 5 hrs a 6 week
various appointments Beverage week
Powerpoint
types of *Criteria for selecting Service Discussion Class
table good table appointments Procedures Recitation Books
appointment *The Tables Internet
used in the *Table cloths Second Edition Actual
dining area *Placemats Demonstration
of a food *Table runners
and *Table napkins
beverage *Dinnerware
service *Flatware
establishme *Glassware
nt *Hollowares and other
2. Mention the service equipment
criteria for
selecting
service
equiptment:
and
3. Describe the
standard
sizes, uses
and upkeep
of the
dinnerwares
,glassware
and
 flatwares
used in
different
outlets in the
food and
beverage
service
department.
1. Recognize *Creative competency: Food & Reporting Quiz Laptop 5 hrs a 7 weeks
the Table Setting Beverage week
Powerpoint
importance *How to set a table Service Discussion Class
of the table *Points to remember Procedures Recitation Books
setting in when laying a table Internet
food and *Rules when handling Second Edition Actual
beverage flatwares Demonstration
service *Laying flatware
operations: *Dinnerwares and
2. Demonstrat Glasswares: Rules in
e the Placemat
different *Rules in handling
types of dinnerwares
table *Rules in handling
setting :and Glasswares
3. Apply the *General tables setting
techniques Guidelines
in setting the *Table setting plan
different
types of
table
service.
1. Demonstrat *Creative competency: Food & Reporting Quiz Laptop 5 hrs a 8 weeks
e the Napkin folding Beverage week
Powerpoint
different *How to use a Napkin Service Discussion Class
 types of *the placemat of the Procedures Recitation Books
napkin Napkin Actual Internet
folding *Formal points of napkin Second Edition demonstrat Actual
2. Identify what folds ion ny Demonstration
particular *The basic folds https:// instructor By the
napkin folds *other napkin folds www.hgtv.com/ Students
are lifestyle/
appropriate entertaining/
for such easy-napkins-
occasion: folds-to-dress-
and up-your-table
3. Perform the
folds in the
shortest
time.
Midterm Examination
1. Enumerate *Creative competency: Food & Reporting Quiz Laptop 5 hrs a 9 weeks
the basic Table skirting Beverage week
Powerpoint
styles of *Materials needed in Service Discussion Class
table skirting table skirting Procedures Recitation Books
2. Identify the *Function Actual Internet
diffrerent *Guidelines Second Edition demonstrat Actual
materials *Principles https:// ion ny Demonstration
used in table *The rule”Secure the www.snapdrape instructor By the
skirting; and first side before the .com/ Students
3. Perform other” hospitality/
table skirting *The Parts products/table-
*The Tables Set-ups skirting/
*The Design #:~:text=Snap
%20Drape
%20Brands
%20skirting
%20is,(hook
 %2Floop)
%20attachment.

1. Identify the *Creative Competency: Food & Reporting Quiz Laptop 5 hrs a 10
basic tools Table Centerpieces and Beverage week weeks
Powerpoint
in making floral arrangement Service Discussion Class
table *The Centerpieces Procedures Recitation Books
centerpiece *The three main Actual Internet
arranageme categories of placemats Second Edition demonstrat Actual
nt *Flower centerpiece ion ny Demonstration
2. Identify the *Flower Arrangement https:// instructor By the
possible *Principles of Design in www.cityflowers Students
flowers and Floral Arrangement .co.in/blogs/
fruits to be *The materials needed news/9-types-
used for *Types of flowers used popular-classic-
table *Pre design treatment flower-
centerpice *The eight basic arrangement-
3. Arranageme requirements styles
nts:and
4. Apply the
techniques
in the
centrepiece
arrangement
1. Define the *The menu and its Food & Reporting Quiz Laptop 5 hrs a 11
term menu, Courses Beverage week weeks
Powerpoint
list the types *Functions of a Menu Service Discussion Recitation
of menus *Menu Types Procedures Books
and how *Influence on the menu Internet
they are *Health and eating Second Edition
used; *Special diets
2. Enumerate *Belief-based diets
and *Vegetables https://
 inculcate the *Weight control diets www.freepik.co
several *Crash diets m/free-photos-
purpose of a *Menu and service vectors/
menu in a knowledge restaurant-menu
food and *Menu Format
beverage *Basic Principles of
establishme organizing a menu
nt: and *Menu Courses
3. Discuss the
courses
insidethe
menu and
its
significance
1. Demonstrat *Proper sequence of Food & Reporting Quiz Laptop 5 hrs a 12
e the steps food and beverage Beverage week weeks
Powerpoint
in providing service Service Discussion Recitation
service to *Interpersonal skills Procedures Books
the *Addressing Customer Actual Demonstration Internet
customers *Basic service Second Edition demonstrat by the
2. Inculcate in procedures ion by the students
oneself the *Taking food http:// instructor
basic steps And beverage orders shsfbslessons.bl
in *Placing orders ogspot.com/
service;and *Picking up Food Orders 2019/06/food-
3. Familiarize *Carring Tableware and-beverages-
with the *Serving orders to yours sample-script-
different customer for-nca.html
systems *Term used in Dockets
used for
order taking
in the food
and
 beverage
service
industry.
Semi Final Examination
1. Understand *Bar and Beverage Food & Reporting Quiz Laptop 5 hrs a 13 weeks
the different Service Beverage week
Powerpoint
beverage *Beverage classification Service Discussion Recitation
service *Alcoholic Beverage Procedures Books
procedures *Non-Alcoholic Actual Demonstration Internet
for different Beverages Second Edition demonstrat by the
setups: *Beverage service for ion by the students
2. Identify the hotels https:// instructor
different *Special Service stackoverflow.c
types od *Useful terms for om/questions/
beverage Describing wines 38248988/vb-
served in a *Serving wine scripting-in-
restaurant *Drink procedure bartender-label-
operation: *Water/Tea/Coffee software
3. Compare service
different bar *Bartender procedures
operation *Practices of a Good
snd be able bartender
to know the *House policy for alcohol
requisites of service
such
operations:a
nd
4. Know what it
takes to be
a good
bartender.
1. Different self *The different styles of Food & Reporting Quiz Laptop 5 hrs a 14 weeks
service from table service Beverage week
 table service *The nine basic styles of Service Discussion Recitation Powerpoint
2. Discuss the service Procedures Books
different *General rules of the Actual Demonstration
types of french service Second Edition demonstrat by the Internet
table service *General rules of ion by the students
: and Russian service https://www.esl- instructor
3. Explain the * General rules of Butler lab.com/easy/
advantages service hotel-room-
& * General rules of Arm service-script/
disadvantag Service
es of the *The Benefits
eight types *Selling in the Dining
of table room
service. *The cocktail sales

1. The *Floor/Room service Food & Reporting Quiz Laptop 5 hrs a 15 weeks
preparstion *Full and Partial room Beverage week
Powerpoint
of service Service Discussion Recitation
equipment *Breakfast only service Procedures Books
and food *In-room Facilities Actual Demonstration Internet
and *Preparing room service Second Edition demonstrat by the
beverage items for service periods ion by the students
items from *Storage of equipment https://www.esl- instructor
service: and products lab.com/easy/
2. The correct *Preparing room service hotel-room-
food and equipment service-script/
beverage *Taking room service
items from orders
service: *Setting up Trays and
3. The setting Trolleys
up of trays *Enter a guest room
and trolleys *Clearing room service
for all types Area
 of service *Cleaning and Storage
4. How to enter
a guest
room:
5. The
presentation
of room
service meal
and
beverages:
6. The
presentation
of room
service
accounts:
and
7. Room and
floor
cleaning
procedures.
1. Understand *The guest and his Food & Reporting Quiz Laptop 5 hrs a 16
the feeling situation Beverage week weeks
Powerpoint
of a guest *Tips for diffrent Service Discussion Recitation
and his situations Procedures Books
situation; *Noisy customers Actual Demonstration Internet
2. Asses what *Early and late Second Edition demonstrat by the
do in customers ion by the students
different *Angry customer https://www.esl- instructor
situations *Why customers lab.com/easy/
especially complain hotel-room-
when a *Handling compalints service-script/
guest is
complaining;
 and
3. Learn the
acronym
LEARN
when
dealing with
diofferent
guest
ordeals.
FINAL EXAMINATION

GRADING SYSTEM
A. PRELIM
1.Class Performance (CP) 60%

Quizzes 20%
Recitation 10%
Assignment 10%
Laboratory 20%
________________________________________________
Total 60%
2.Subject Proficiency (SP) 40 %

Prelim Exam 100% x 40% = 40%

___________________

Prelim Grade = 100%

B. MIDTERM
1.Class Performance (CP) 60%
 Quizzes 20%
Recitation 10%
Assignment 10%
Laboratory 20%
_________________________________________________

Total 60%

2.Subject Proficiency (SP) 40 %

Midterm Exam 100% x 40% = 40%
__________________

Midterm Grade = 100%

C. SEMI - FINAL
1.Class Performance (CP) 60%
Quizzes 20%
Recitation 10%
Assignment 10%
Laboratory 20%
___________________________________________________

Total 60%

2.Subject Proficiency (SP) 40 %

Semi-Final Exam 100% x 40% = 40%

______________________

Semi-Final Grade = 100%

D. FINAL
1.Class Performance (CP) 60%
Quizzes 20%
Recitation 10%
Assignment 10%
Laboratory 20%
_________________________________________________
Total 60%

2.Subject Proficiency (SP) 40 %

Final Exam 100% x 40% = 40%

___________________

Final Grade = 100%

COMPONENTS OF THE FINAL AVERAGE

Prelim Grade - 25%

Midterm Grade - 25%
Semi-Final Grade - 25%
Final Grade - 25%

Final Average - 100%