Академический Документы
Профессиональный Документы
Культура Документы
Course Syllabus
Course Description: This course is designed to equip students on preparations and making of drinks according to various techniques and standards
in a hotel and restaurant. Students are expected to show skills related to the setting up of a bar and wine store, preparing
spirits and wine. Basic winemaking terminology. Classification of viniculture products according to viniculture legislation.
Technological processes for the production of wine and spirits, permitted limits of substance in wine and spirits. Productions
Facilities and equipment’s for grapes processing, must fermentations, treatment and storage of wine and spirits.
Course Code:
Credit Units: 3 units
Pre-requisite: NONE
Link to Program
Outcomes:
Course Outcomes: Explain the development of Beverages Service Industry.
Demonstrate qualities needed to become a Bar Professional
Demonstrate product Knowledge about wine, spirits and non-alcoholics beverages.
Apply the different methods and techniques used in mixing drinks, wine and spirits making.
Vision
We, at PTCI, envision our institution to be dynamic partners of TESDA, CHED, DepEd and the industry sector in building a stronger and progressive country and
provide through the contributions of the graduates we produce.
Mission
PTCI seeks to provide relevant education and training to future professionals, workers and entrepreneurs to meet to growing demands of the province and country while
extending its services to the underserved communities.
The Bar
Rubrics score
cards
accomplished by
professor
Week 4
Review of Prelim Exam Prelim Examination
Week 5 & 6
Hotel Organization
15. Cite the different roles of functional
department in hotels and trace their Functions department
relationship one another. a. Rooms divisions Group
b. Food and beverages Individual participation in demonstration
c. Accounting class discussion Tools: Rubric
d. Human resources Group rating
e. Engineering Individual rating
f. Sales/marketing and catering
16. Identify the key roles played by the Top Level management
members of the management team The Executive/ Leadership Team
Department Heads
Group
17. Cite the basic tasks in reservations. Front Office Operations: Reservations Individual participation in demonstration
Week 7 Registering and rooming in guests. class discussion Tools: Rubric
Reservation Group rating
Registration Role play per group Individual rating
Rooming the guest
Week 11 &12
Check in Procedures Part 2 Group
Individual participation in demonstration
22. Cite the basic tasks in checking in Room assignment and Room Rate class discussion Tools: Rubric
guests. Types of Rooms Rate Group rating
Checking Method of Payment and
Issuing the key an Escorting the Guest Individual rating
Overbooking
Week 13
Check Out Procedures
Individual participation in Objective test:
23. Cite the basic tasks in checking out Late Checks Outs class discussion. Class Presentation
guests. Late Charges Projector Power
Types of Settlement point.
Methods of Accounting Settlement
Express Check Out
Good Last Impressions
1. To equip the students’ with knowledge. Skills and experience that will help them develop critical thinking, creativity and sound values desired in the practice of
profession
2. To produce Tourism-oriented graduates who can compete globally and act in a manner consistent graduates who can compete globally and act in a manner
consistent with high moral and ethical standards of the profession
3. To develop the student knowledge and skills in conducting ecotourism, research, towards sustainable development
4. To produce graduates who possess traits and competencies expected of future, manager, entrepreneur, and leaders so as to assist in the development, growth and
professionalization of the hospitality and tourism industry.
Program Outcomes:
1. Has personal identity, conscious of her/his talents, rights, and responsibilities toward the self and others.
2. Is aware and proud of her/his collective identity, and able to contribute meaningfully to the development of Filipino society at local and national level.
3. Recognizes and respect the fundamental humanity at all, respect and appreciates diversity, and cares about the problems that affect the world
Supplementary Materials
Course Requirements (if 3, 100% lecture)
Lecture
Class Participation and Requirements - 10%
Periodical examination 30%
TOTAL - 100%
Prepared by: