Una Skills Training and Assessment Center (UTAC) Inc.

#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan

Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

FBS 1
COURSE SYLLABUS
FOOD AND BEVERAGE SERVICES PROCEDURES

INSTRUCTOR:
OFFICE LOCATION:
OFFICE HOURS: PHONE NO.:
CLASS TIME: EMAIL ADDRESS:

I. COURSE DESCRIPTION:
This course addresses front-of-the-house operations and is designed to provide students with an introduction from a managerial perspective of
providing exceptional service to increasingly sophisticated and demanding guests. Survey of the world’s leading wines classified by type, as well as
other distilled beverages. Topics covered include the management and training of personnel to be responsible, professional alcohol servers, product
knowledge, the income statement, job descriptions, sales forecasting and cost control. The students will produce a complete dining room and bar
operation manual. Part of this class is going to be learning about producing work to be distributed electronically. This includes using Powerpoint,
and saving and formatting documents to be turned in online

II. LEARNING OUTCOME:

By the end of the course, students should be able to:

 Discuss concepts and actual industry practices relative to food and beverage services.
 Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
 Describe the economic impact of the F&B industry.
 Distinguish between commercial and institutional food service facilities.
 Identify trends likely to affect food service in the coming years.
 Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these positions
play in providing food service.
 Describe proper sanitation, hygiene and safety procedures and techniques used on the Food and Beverage industry.
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

III. COUSE OUTLINE

PRELIM
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
The Food Service Industry At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
 Discuss the origin of the Food and Beverage week’s topics Oral questioning
Service Industry 2. Ask trainees to brainstorm with Essay
a group and about their ideas Answer key
about the topic
3. Give assignments about the
topic
4. Give quiz on the subject matter
Classification of Food and Beverages At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
 Classify Food and Beverages week’s topics Assignment
2. Ask trainees to brainstorm with Oral questioning
a group and about their ideas Essay
about the topic Answer key
3. Give assignments about the
topic
4. Give quiz on the subject matter
The Meal Experience At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Group activity
Size up the guests meal experiences week’s topics Rubrics
2. Ask trainees to brainstorm with Oral questioning
a group and about their ideas Essay
about the topic Answer key
3. Give assignments about the
topic
4. Give quiz on the subject matter
Customer Service At the end of the session, the trainee will be able to: 1. Interactive Discussion of the Direct observation
 Discuss the appropriate customer service week’s topics Oral questioning
 Customer Service 2. Ask trainees to brainstorm with Written examination
a group and about their ideas Demonstration
about the topic Answer key
3. Give assignments about the
topic
4. Give quiz on the subject matter
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

Course Design Specific Learning Outcome Teaching and Learning Assessment

Experience Criteria
Types of Service At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
able to: the week’s topics Oral questioning
 Compare the different types of services. 2. Ask trainees to brainstorm Written
with a group and about examination
their ideas about the topic Demonstration
3. Give assignments about Answer key
the topic
4. Give quiz on the subject
matter
Types of Menu At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
able to: the week’s topics Oral questioning
 Examine the various types of menu 2. Ask trainees to brainstorm Written
with a group and about examination
their ideas about the topic Demonstration
3. Give assignments about Answer key
the topic
4. Give quiz on the subject
matter
Food and Beverage Service Personnel At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
able to: the week’s topics Oral questioning
 Discuss the basic functions of food and 2. Ask trainees to brainstorm Written
beverage service personnel with a group and about examination
their ideas about the topic Demonstration
3. Give assignments about Answer key
the topic
4. Give quiz on the subject
matter
PRELIM EXAMINATION
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

MIDTERM
Course Design Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
Restaurant Service Equipment At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
 Napkin Folding and Table able to: the week’s topics Oral questioning
Skirting  Demonstrate various designs of napkin folding 2. Ask trainees to brainstorm Written
 Furniture and table skirting. with a group and about examination
 Chinaware  Identify and operate different types of service their ideas about the topic Demonstration
 Glassware equipment. 3. Give assignments about Answer key
 Flatware  Demonstrate various types of table setting/set- the topic
 Table Setting up. 4. Give quiz on the subject
 Types of Set-up  Discuss the role of ancillary departments. matter
 Ancillary Departments

Bar and Beverages At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
 Bar Tools and Equipment able to: the week’s topics Oral questioning
 Parts of the Bar  Operate different bar tools and equipment. 2. Ask trainees to brainstorm Written
 Classification of Beverages  Determine the basic parts of the bar. with a group and about examination
 Methods and Techniques in  Classify different kinds of beverages. their ideas about the topic Demonstration
Mixing Cocktails Demonstrate techniques in mixing cocktails. 3. Give assignments about Answer key
the topic
4. Give quiz on the subject
matter
The Food and Beverage Service At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
Sequence able to: the week’s topics Oral questioning
 Foodservice Sequence  Demonstrate the sequence of service in fine- 2. Ask trainees to brainstorm Written
 Greeting and Seating a dining restaurants. with a group and about examination
Guest  Present menu and explain the basic ingredients their ideas about the topic Demonstration
 Complete Meal Service and preparations for each dishes. 3. Give assignments about Answer key
 Menu Presentation the topic
4. Give quiz on the subject
matter
MIDTERM EXAMINATION
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Course Design
Room Service
 Room Service Menus
 Organization of Room
Service
 Room Service Equipment and
Supplies
 Sequence of Room Service
Customer Relations
 The Procedural and
Dimensional of Customer
Service
 Responding to Customers’
Needs and Concerns
 Dealing with Objections and
Negativists
 Handling Guests Complaints
 Building a Professional Image
 Work Ethics and Work Habits
for Dining Staff
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com
FINALS
Specific Learning Outcome Teaching and Learning Assessment
Experience Criteria
At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
able to: the week’s topics Oral questioning
 Illustrate the organization of Room 2. Ask trainees to brainstorm Written
Service Department. with a group and about examination
 Identify and operate the different room their ideas about the topic Demonstration
service equipment and supplies. 3. Give assignments about Answer key
 Demonstrate room service sequence. the topic
4. Give quiz on the subject
matter
At the end of the session, the trainee will be 1. Interactive Discussion of Direct observation
able to: the week’s topics Oral questioning
 Summarize the procedural and 2. Ask trainees to brainstorm Written
dimensional of customer service. with a group and about examination
 Demonstrate how to respond, deal, and their ideas about the topic Demonstration
handle guests’ complaints. 3. Give assignments about Answer key
 Project a professional image. the topic
 Discuss the importance of work ethics and 4. Give quiz on the subject
work habits for dining staff. matter
FINAL EXAMINATION
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

References
 www.youtube.com /watch?v=9dAvXPE4cw4
 www.hospitality-school.com/types-menus-restaurant/
 www.slideshare.net
 www.youtube.com/ watch?v=1Lo05DWDBng
 www.youtube.com/ watch?v=p9mzBckf3G4
 https://marijoyromiral. weebly.com/types--parts-of-bar.html
 https://361degreeshospitality. wordpress.com /2014/06/19/ beverages-its-classification/
 www.youtube.com/ watch?v=hjw1QO0YJKs
 www.youtube.com/ watch?v=RIPWjdy_ABQ
 www.youtube.com/ watch?v=H6XHRQ5CVPQ
 www.youtube.com/ watch?v=baCQpnxZxQQ
 Una Skills Training and Assessment Center (UTAC) Inc.
#5 A&E Complex, San Jose Drive, Poblacion, Alaminos City, Pangasinan
Tel. No. 0926-529-7518; 0927-678-6918
email address: utac2019@yahoo.com

IV. GARDING SCALE:

GRADE EQUIVALENT DESCRIPTION PROGRESS OUPUT

1.0 98 -100 EXCELLENT COMPETENT/PASSED
1.25 95 – 97 VERY GOOD COMPETENT/PASSED
1.5 92 – 94 GOOD COMPETENT/PASSED
1.75 89 – 91 VERY COMPETENT/PASSED
SATISFACTORY
2.0 86 – 88 SATISFACTORY COMPETENT/PASSED
2.25 83 – 85 SATISFACTORY COMPETENT/PASSED
2.5 80 – 82 FAIR COMPETENT/PASSED
2.75 77 – 80 FAIR COMPETENT/PASSED
3.0 75 – 76 PASSED COMPETENT/PASSED
5.0 BELOW 75 FAILED NOT COMPETENT
DRP DROPPED DROPPED DROPPED
INC INCOMPLETE INCOMPLETE INCOMPLETE – FOR
COMPLETION
NC NOT COMPETENT NOT COMPETENT NOT COMPETENT
FOR COMPLETION FOR COMPLETION
OR RETAKE OR RETAKE