Republic of the Philippines
Eulogio “Amang” Rodriguez Institute of Science & Technology
COLLEGE OF HOSPITALITY MANAGEMENT
Hospitality Management Department
Nagtahan, Sampaloc, Manila
INSTITUTE PHILOSOPHY
 As a state college, Eulogio "Amang" Rodriguez Institute of Science and Technology (EARIST) believes that
the education is not an area of knowledge that can be arrogated unto itself by one profession, nor it is a
division separate and distinct from the society and the times in which it flourishes. It is a plexus of
knowledge and skills applied to the economic, social and moral development of a self-actualized and
productive citizenry.
COLLEGE GOALS
 To develop the students’ ability to acquire knowledge
and information, think logically; analyze confidently,
express oneself creatively with high moral awareness
and responsive social responsibility.
 To encourage students to realize the importance of
reaching personal and professional goals through self
motivation, individual growth and pursuit of
excellence.
 To foster students’ development of lifelong competence
and interest to conduct research and investigation on
science, technology, economy and industry.
 To provide avenues for students’ involvement in
extension and production programs for professional
and community development in preparation for
employment in their specific career fields.
PROGRAM GOALS
 The BS Hospitality Management pogram aims to
equip students with competencies that are
required to execute operational tasks and
management funtions in food production,
accommodation, food and beverage service,
product development, events planning and other
emerging sectors of the hospitality industry.
OBTL Plan in HPCFUNFS (Fundamentals in Food Service Operations)
OUTCOME-BASED TEACHING AND LEARNING (OBTL) PLAN
INSTITUTE MISSION INSTITUTE VISION
 Turn out vocationally, technically, technologically,  EARIST is envisioned to be a
and scientifically trained graduates who will be center of excellence in trades,
economically productive, self-sufficient, effective, business, arts, science and
responsible, and disciplined citizen of the technology education.
Philippines.
PROGRAM INTENDED LEARNING OUTCOMES (PILO)
Graduates of BS Hospitality Management must be able
to: 9. Work effectively with other stakeholders and manage
(Common to all programs in all types of schools) conflict in the workplace;
1. articulate the latest developments in their specific 10. Plan and implement business-related activities;
11. Demonstrate corporate citizenship and social
field of practice;
2. effectively communicate orally and in writing using responsibility;
12. Exercise high personal, moral and ethical standards.
both English and Filipino languages;
3. work effectively and independently in multi-
(Common to Tourism and Hospitality Disciplines)
disciplinary and multi-cultural teams;
4. demonstrate professional, social, and ethical 13. Demonstrate knowledge of tourism industry, local
tourism products and services;
responsibility, especially in practicing intellectual
14. Interpret and apply relevant laws related to tourism
property rights and sustainable development;
industry;
5. preserve and promote "Filipino historical and
15. Observe and perform risk mitigation activities;
cultural heritage" (based on RA 7722);
16. Utilize information technology applications for tourism
(Common to the Business and Management Discipline)
and hospitality;
6. Perform the basic functions of management such as
17. Manage and market a service oriented business
planning, organizing, leading and controlling;
organization
7. Apply the basic concepts that underlie each of the
18. Demonstrate administrative and managerial skills in a
fuctional areas of business (marketing, finance,
service-oriented busines organization;
human resources management, productions and
19. Prepare and monitor industry specific financial
operations management information technology, and
transactions and reports;
strategic management and employ these 20. Perform human capital development functions of a
concepts in various business sitautions; tourism oriented organization;
8. Select the proper decision making tools to critically, 21. Utilize various communication channels proficiently in
analytically and creatively solve problems and drive with dealing guests and colleagues
results;
Page 1 of 7
INSTITUTE CORE VALUES
 E – Excellence
 A – Accountability
 R – Resourcefulness
 I – Integrity
 S – Service
 T - Teamwork
( Specific to BS Hospitality Management)
22. Produce food products and services complying with
enterprise standards;
23. Apply management skills in F & B service and
operations;
24. Perform and provide full guest cycle services for front
office;
25. Perform and maintain various housekeeping services
for guest and facility operations;
26. Plan and implement a risk management program to
provide a safe and secure workplace;
27. Provide food and beverage service and manage the
operation seamlessly based on indsutry standards.
(Common to a horizontal type as defined in CMO No. 46, s.
2012)
28. show ability to participate in various types of
employment, development activities, and public
discourses particularly in response to the needs of the
communities one serves; and,
(Common to all graduates of State Universities and
Colleges as required in RA 7722 otherwise known as
Higher Education Act of 1994)
29. develop competencies to support national, regional
and local development plans.
Ver. 1.0 (June 2019 )
Course Code HPCFUNFS Credit Units 3 units (lec) Course Prerequisites THCRISKM
Course Title FUNDAMENTALS IN FOOD SERVICE OPERATION Contact Hours 3 hrs/week (lec) Pre-requisite To HMPEFBOP

Course Description The students will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery and quality service of food and beverage operations in
hotels and restaurants. Topics include the following: Clean and tidy bar and food service areas; Develop and maintain food & beverage product knowledge; Manage the responsible service of
alcohol ; Prepare and serve cocktails; Prepare and serve non-alcoholic beverage; Provide a link between kitchen and service area; Provide to patrons on food and beverage service; provide food
and beverage services; provide room services; provide silver service; take food orders and provide courteous table service; Manage intoxicated persons.

Course Intended Learning Outcomes (CILO)

After completing this course, the student is expected to present the following learning outcomes in linewith the Expected EARIST Graduate Elements (EDGE).
Expected EARIST Graduate Elements (EDGE) Learning Outcomes
 Problem Analysis (PS) At the end of this course, the students should be able to:
 Development of Solutions (DoS) 1. Give insight about food and beverage service.
 Global Citizenship (GC) 2. Explain the role of food and beverage personnel within the hierarchy of international hospitality establishment.
 Collaboration & Communication (CaC)
3. Comply with the international standard of food and beverage service..
 Professionalism and Ethics (PaE)
 Lifelong Learning (LL) 4. Identify right tools and equipment to be used in food and beverage service.
5. Inculcate in mind that when presenting output on each activities, it should be based on industry standard.
6. Realize the importance of performing each of the skills needed in food and beverage service.
7. Serve food, wine and other beverages.
8. Perform different kinds of table napkin folding and table set-up.

PROGRAM MAPPING GRID The various topics in this course emphasize the development of the expected graduate attributes
The Intended Learning Outcomes of the BS Hospitality Management Program emphasize the development according to the grid shown below:
of the expected graduate attributes according to the grid shown below: UNIT PS DoS GC CaC PaE LL
PILO PS DoS GC CaC PaE LL PILO PS DoS GC CaC PaE LL Food Service Industry 2 3
1 3 16 3 2 F&B Services Equipment 3 2
2 3 17 1 3 3 F&B Services- Cleaning and Maintenance 2 2
3 3 2 18 2 3 3 F & B Services- Types of service 2 2
4 3 19 3 2 F&B Services – operations 3 3
5 1 2 20 3 2 2 F & B Services Outlets 2 2
6 3 1 21 3 3 F&B Services – Menu Preparation 2 1
7 3 3 2 22 3 3 F&B Services –decision making 3
8 3 3 1 23 3 2 2 F&B Services Hygiene and Safety 3
9 2 3 3 1 24 3 2 2 F&B Services- Beverage 2 1
10 3 3 3 2 25 2 3 2 F&B Services- Cheese and wine pairings 2
11 3 2 2 26 3 2 F&B Services- beverage service 3
12 3 3 27 3 F&B Services-Preparing the table 2
13 3 3 28 2 F&B Services SOP 2
14 2 3 1 29 1 3 Legend: 3 = To a Large Extent; 2=To Some Extent; 1= To a Little Extent
Legend: 3 = To a Large Extent; 2 = To Some Extent; 1 = To a Little Extent
COURSE MAPPING GRID

OBTL Plan in HPCFUNFS (Fundamentals in Food Service Operations) Page 2 of 7 Ver. 1.0 (June 2019 )
 TEACHING AND LEARNING PLAN
Learning and
Intended Learning Suggested Teaching/Learning
Week Content Assessment Tasks (ATs) Teaching Support Output Materials
Outcomes (ILO) Activities (TLAs)
Materials (LTSM)
1 Orientation Discuss the VMGO, PILOs and Orientation
Discussion of VMGO, PILOs and CILOs of the Institute
CILOs Class Activity: Getting to Know
You

Review of the course syllabus,

learning activities, requirements,
policies, assessment and
feedback

Socialized Discussion
2 Food Service Industry Discuss the definition, Recitation Lectures/Discussions Multimedia Quiz results
 F & B Services-Definition terminology and objectives of Projector
 F & B service types of the food service industry. Assignment Power Point Presentation
operation To outline the organizational PC/Laptop
 F & B Services Terminology hierarchy of F & B service Short Quiz
 F & B services Organization personnel PowerPoint

3-4 F&B Services Equipment Explaining the different types assessment on student demonstration of the table set- Lectures/Discussions Multimedia Pictures of
 Service ware in F&B of service in the food and up Group activity Projector Demonstrations for
department beverage industry. Power Point Presentation portfolio
 Tableware in F&B Services PC/Laptop
recitation of the different tools and equipment
 Equipment’s used in F&B Familiarize the students on Video Presentation of different
 Types of Spoons, forks, and the different kinds of tools hotels and restaurants standards PowerPoint
and equipment used in the Recitation of setting-up tables
knives F&B service. Food and
 Types of glasses Assignment Beverage
 Pantry equipment Laboratory(tools
and equipments)
F&B Services- Cleaning and
Maintenance Rubric for the
Proper handling and cleaning of presentation of
 equipment’s table set up’s

F & B Services- Types of service

 Table service
 Assisted service
 Self service
 Single point service
 Special service

5 F&B Services – operations Analyse the product cycle in Essay: the importance of maintaining food and Lectures/Discussions Multimedia
 Product Cycle in F&B Service F&B service. beverage standards on the current Philippine setting Group activity layout design Projector Essay paper
 Maintaining Food and and on how to maintain food Power Point Presentation
Beverage Standards and beverage standards Group Plan of layout design of a service restaurant PC/Laptop Restaurant Lay-out
 Managing Buffet, Banquets, design
and Catered Events Plan a lay-ou design of a F & Short quiz PowerPoint
F & B Services Outlets B service outlet
 General Layout of F&B Outlets assignment Bond paper and
 General Considerations for drawing materials
F&B Services Layout

6-7 F&B Services – Menu Discuss and compare the Essay: in F&B Services Decision Making, what will you Lectures/Discussions Multimedia
Preparation different types of menu and choose between quality or quantity? Power Point Presentation Projector Essay paper
 What is menu? how to plan them, and the Group activity in
 Restaurant Menu Preparation situational F&B decision Students activity on Menu planning Developing and design Menu and PC/Laptop Quiz
 Menu Planning making. present in the class
 Types of menu Assignment PowerPoint Output in menu
 What is garnishing? Adapt the F&B services planning
hygiene and safety. Quiz
F&B Services –decision making
 F&B Services Decision Making
Group Role play on situational problems encountered
in the F&B service.
F&B Services Hygiene and Safety
 Importance of hygiene in F&B
service
 Hygiene Concerns of F&B
services staff
 Safety of F&B service staff

8 F&B Services- Beverage Discuss the categories of Activity on making a alcoholic and non-alcoholic Lectures/Discussions Multimedia
 Non-Alcoholic Beverages alcoholic and non-alcoholic concoction Group activity Projector
 Alcoholic Beverages beverage. Power Point Presentation Quiz
Quiz PC/Laptop
Create an alcoholic and non- Students output on
alcoholic concoction Assignment Powerpoint concoction

9 Midterm Examination Summative Examination


Week Content
10 F&B-Food and beverage
accompaniments
 What are accompaniments?
 Popular food items with their
accompaniments
 Cheese and wine pairings
 Wine serving procedure
11-12 F&B Services- beverage service
 Types of bars
 Bar tools
 Dram Shop Liability
F&B Preparation
 Mise-en-scene
 Mise-en-place
13-14 F&B Services-Preparing the table
 Principles of preparing covers
 Setting table for Formal Dining
 Setting a buffet table
 Preparing condiments
 Napkin folding
 Food presentation
 Beverage presentation
15-16 F&B Services SOP
 Laying out a Guest table
 Handling telephone calls
 Taking orders
 Conversing with a guest
 Dealing with unforeseen
Learning and
Suggested Teaching/Learning
Intended Learning Outcomes (ILO) Assessment Tasks (ATs) Teaching Support Output Materials
Activities (TLAs)
Materials (LTSM)
Discuss the importance of food Role play on wine serving procedure Multimedia
garnishing and the popular food items Lectures/Discussions Projector pictures of role-play for
with their accompaniments. Assignments portfolio
Power Point Presentation PC/Laptop
Execute the proper wine service Quiz
procedure. Video presentation of cheese Powerpoint
Acquire knowledge and skills in wine and wine parings and other
service and procedures and classify accompaniments. rubric for
categories of wine. presentation of
Demonstration of wine serving role play
Video presentation of wine
service: presenting, opening
and serving
Familiarize the students on the Group activity on preparation for an Lectures/Discussions Multimedia
different types of bar, and bar tools and event : making a checklist and how to Projector
equipments, also with the liability of a execute an event Power Point Presentation Quiz
bar to its customer. PC/Laptop/iPad
Quiz
Discuss the mise-en-scene and mise- video presentation PowerPoint Output on the event plan
en-place that is happening in the food Assignment
service industry. Food and Beverage
Laboratory(tools
and equipment’s)
Discuss and visualize the different Group activity on preparing table covers Lectures/Discussions Multimedia Pictures of group activity
principles of preparing table covers, for and table napkin Projector on preparing table napkin
formal dining, buffet table, setting the Power point presentation
condiments, napkin folding, and the Quiz PC/Laptop
food and beverage presentation. Video presentation of different
Assignment hotel and restaurant table set PowerPoint
up.
Food and Beverage
Laboratory(tools
and equipment’s)
Rubric for
presentation of
group activity
Discuss and plan guest tables in an F&B Role play on the F&B services SOP Lectures/Discussions Multimedia
service, also to execute proper handling Projector quiz
telephone calls and to take orders. How Quiz Power point presentation
to conversing with a guest and how to PC/Laptop pictures for portfolio
deal with unforeseen circumstances, Assignments Video presentation of different
and the f&B service SOP hotel’s room service procedures Powerpoint
 circumstances demonstration room service Food and Beverage
 Carrying and loading trays procedures Laboratory(tools
 Serving food and beverage and equipment’s)
 Clearing tables
 Presenting and settling guest bills Rubric

17 Practical Examination Practice skills and provide services long test Lecture Multimedia long test
required according to industry’s Projector
standard and expectation practical examination (summary of Group discussion/activity recap portfolio
skills acquired) for assessment PC/Laptop

essay demonstration of acquired skills Powerpoint

Food and Beverage

Laboratory(tools
and equipment’s)
18 Summative Examination/ Trade NC II in Food and
FINAL EXAMINATION Test Beverage Services
Practical Examination

Basic Readings /  Cornell, Daryl Ace V. 2nd ed. A Concise Guide in Food and Beverage Service Procedures. Manila: Mindshapers Company. 2015.
Textbooks  Alvarez, Helen U. et.al.Food Safety, Sanitation and Hygiene. Manila, Mindshapers, 2010.
 Ang, Mary Jean C. et. Al. Food Safety and Sanitation. Quezon City, C & E Publishing, 2010.

Extended Readings /  TESDA Standard or Training Regulation

References  De Vera, Rea SJ. et. Al. Fundamentals of Food Service Management. Manila: Mindshapers Company. 2014.
 Tria-Natad, Ma. Felisa H et al. Dessert Merchandising Laboratory Manual. Manila: Mindshapers, 2014
 Rai, Suerinder Kumar. Napkin Folding. New Delhi: Random Publications, 2013.
 Eveleggh, Tessa. Table Setting: 100 Creative Styling Ideas. Leicestershire: Aquamarine, 2012.
 Dymott, Jimmy. Modern Cocktails: Dozens of Cool and Classic-mixed Drinks to Make You the Life of the Party. Sweden: Skyshore Publishing, 2011.
 The Chefs of Le Gordon Bleu. Cuisine Foundations. 2011.
 Wright, Clifford A. The Best Soups in the World. 2010.

Course Assessment  The expected learning outcomes for the course will be assessed through graded activities and ungraded activities.
 The graded activities include exams, written work (e.g., homework, problem sets) and performance tasks (e.g., quizzes, projects). The criteria for grading are as follows:
Midterm and Final Grade Final Rating
Written Work (Homework, Problem Sets, etc.) 25% Midterm Grade 50%
Performance Tasks (Quizzes, Projects, Research Papers, etc.) 45% Final Grade 50%
Term Assessment (Midterm/Final Exam) 30% 100%
100%
 The ungraded activities will be used to monitor student’s progress. A variety of these ungraded assessment techniques may be employed, including problems to be completed during class, direct questioning of students,
answering students’ questions in class, one-minute classroom assessment techniques, and discussions during consultation hours.
Course Policies and  Language of Instruction
Statements The language of instruction is English.

 Attendance
Students are required to attend all classes starting with the first meeting. Non-attendance in any required class or academic activity constitutes an absence. A student who has been absent for more than 20
percent of the hours of recitation, lectures, or any other scheduled work in this course shall be automatically dropped from the class roll and the Registrar shall be advised accordingly.

 Student Rights and Responsibilities


Course Policies and
Statements
(continued)
Committee Members
Consultation Schedule
Number of Pages
7
AY/Term of Effectivity
2019-2020 / Sem 1
The Student Handbook establishes students' freedoms and protections as well as expectations of appropriate behavior and ethical academic work. The Handbook includes items such as the Policy on Student
Rights, the Policy on Student Conduct, and the Academic Integrity Policy.
 Academic Integrity
Any work that the student submits should be their own work (i.e., not borrowed/copied from any other source, including their classmates). When using other people’s ideas to substantiate their ideas, students
are expected to properly cite the original source. Proper citation procedures shall be discussed in class. Any act of cheating or plagiarism shall be treated in accordance with the Institute’s Policy on Academic
Integrity. Depending upon the individual violation, students could face penalties ranging from failing the assignment to failing the class.
 Grading System
The students’ academic performance shall be graded in accordance with the following numerical system:
Grades Percentage Equivalent Descriptive Rating
1.00 - 97-100 - Highly Excellent
1.25 - 94-96 - Excellent
1.50 - 91-93 - Very Superior
1.75 - 88-90 - Superior
2.00 - 85-87 - Very Good
2.25 - 82-84 - Good
2.50 - 79-81 - Satisfactory
2.75 - 76-78 - Fair
3.00 - 75 - Passed
5.00 - Below 75 - Failed
 Learners with Disabilities
The Institute strives to make all learning experiences as accessible as possible. If a student anticipates or experiences barriers based on their disability (including mental health, chronic or
temporary medical conditions), the student needs to inform their instructor immediately so that they can discuss options privately. To establish reasonable accommodations, the student needs to
register in the “List of Learners with Disabilities” at the Office of Student Affairs and Services (OSAS).
 Syllabus Flexibility
The instructor reserves the right to amend or change this syllabus as needed. For example, the instructor may modify content, and/or substitute assignments in response to institutional, weather,
or class situations. Any modification, however, must be communicated by the instructor to the VPAA via the Department Chairperson and the Dean and cannot be implemented without the
approval of the VPAA. Approved changes shall be discussed by the instructor in class. It is however the responsibility of the student to check information from the instructor to stay current.
Cluster Leader : JOVAN L. YOSA
Member : DULCE B. AURELIO
Faculty Member : JOVAN L. YOSA
Email-address : jovyosa@gmail.com
Consultation Hours : 1 hour
Time and Venue : 12:00NN-1:00P.M.
Prepared by: Reviewed by: Recommending Approval: Approved:
JOVAN L. YOSA LOIDA R. BANZUELO Ms. MARIA RHODA D. DINAGA Dr. FREDERICK C. PENA
Cluster Leader Department Chair Dean Vice President for Academic Affairs