Republic of the Philippines

CAMARINES SUR POLYTECHNIC COLLEGES

Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
QUALITY POLICY

College of Management and

CSPC commits to provide quality and excellent education and services that satisfy
legal and statutory requirements, current and future needs and expectations of clients and
stakeholders by sustaining good governance conditions and continual improvement of its quality

Entrepreneurship
management system.

VISION
SYLLABUS
CSPC as the regional center of excellence in polytechnic education. IN
MISSION FUNDAMENTALS IN FOOD SERVICE OPERATION
CSPC shall take the lead in providing quality education through ladderized curricula
in fisheries, trades and technology, arts and science, generating technology and undertaking Second Semester S/Y 2019-2020
sustainable community development in mandate, thrusts and directions of higher education and
national development goals.

GOALS AND OBJECTIVES

I. COURSE CODE : HPC 113
Specifically, the College is strongly committed to:

1. Provide quality instruction, learning environment and other support services to

II. COURSE : BSHM 1A, 1B & 1C
produce graduates who are morally upright, service-oriented, technologically and
professionally competitive and innovative;
2. Conduct research and development to generate new scientific knowledge and III. CREDIT UNITS : 3 Units
advanced technology through appropriate utilization and conservation of natural
resources for sustainable development;
3. Implement viable production and income generating projects; IV. HOURS PER WEEK : : 4 Hours per week
4. Undertake responsive and relevant extension and community development services;
and
5. Strive to be a self-sufficient, and self-sustaining higher educational institution. V. PRE-REQUISITE : None
In support to this mission, the Colleges shall establish pro-active and
transparent governance system to ensure effective and productive performance of VI. COURSE DESCRIPTION :
these four major functions.
It is our noble intention to make CSPC a public higher education institution
exemplar in undergraduate and advance education grounded in technology and The Students will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes
sciences that grow naturally out of the philosophy, values, content, and desired
outcomes of a polytechnological education. needed for the delivery of quality service of food and beverage operations in hotels and restaurants. Topics
We will be guided with our strong core values of:
T - Truthfulness W - Workmanship
includes the following; clean and tidy bar and food service areas; develop and maintain food and beverage
E - Empowerment O - Optimism product knowledge; manage the responsible service of alcohol; prepares and serve nonalcoholic beverages;
A - Availability R - Responsibility
M - Motivation K - Kindness
provide a link between kitchen and service area; provide advice to patrons on food and beverage service; provide
In short, through TEAMWORK! food and beverage service; provide room service; provide silver service; take food order and provide courteous
PHILOSOPHY & OBJECTIVES table service; manage intoxicated person.
CSPC is committed to provide fresh dimensions and directions toward social
transformation and development guided by its philosophy, which is “education for economic
development and social progress.” The institution’s blueprint is the development of a critical mass VII. PROGRAM OUTCOMES:
of quality manpower in the area through the ladderized programs.
The College commits itself to:
A. Contribute to the attainment of national goals; A graduate in BS in Hospitality Management should be able to but not limited to:
B. Democratize access to educational opportunities;
C. Help accelerate countryside development by bringing college education within the

D.
reach of the rural people;
Promote the building of self-reliant and egalitarian society; and
1. Produce food products and service complying with enterprise standards.
E. Encourage and undertake researches for the technology transfer and social uplift of 2. Apply management skills in F & B service and operation.
the Bicolanos in general and the service area in particular.
CME GOAL
To become a premier producer of qualified and highly skilled graduates in Office
Administration and Food Service Management possessing the desired values who are responsive
to public service both in government and private employment needs of Bicol and the world at
large.

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
3. Perform and provide full guest cycle service for front office.
4. Perform and maintain various housekeeping service for guest and facility operation.
5. Plan implement a risk management program to provide a safe and secure workplace.
6. Provide food and beverage service and manage the operation seamlessly based on industry standards.

VIII. LEARNING OUTCOMES

At the end of the course the students should be able to:

1. Apply techniques of commercial cookery.

2. Apply standard safety procedures for handling foodstuff.
3. Clean and maintain kitchen equipment and utensils.
4. Organize and prepare food products and meals.
5. Prepare and store food in a safe and hygienic manner.

IX. COURSE CONTENT:

TEACHING,
PERFORMANCE LEARNING, ASSESSMENT TIME
COURSE OUTCOMES COURSE TOPICS
INDICATION ACTIVITIES METHODS ALOTTED
(TLA’S)
Identify hazard risk Cognitive 1. Introduction to food service - Lecture -Quizzes
1. Identify key -Discuss the early history of organization and operation. - Discussion -Exam
hazard and risk food service operation and - Early history of Food Service Operation Grp - Multimedia -Recitation
associated with chronological development. and chronological development No instruction -Group
the individual Affective - Definition and classification of 1 simulation
work role -appreciate the early history of restaurant. activity
2. Check own work food service operation and -The role and responsibilities of its food
area to identify chronological development. and beverage service personnel. 12 hrs.
hazard risk Psychomotor -Role of a waiter. Grp
Follow enterprise -explain the Organizational Food Safety & Personal Hygiene no.

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
hygiene standard chart of the food and beverage -Safety & accident prevention 2
procedure and practices. department. - grooming standard & , work ethics
1. Implement -describe the Role of a waiter
required and responsibilities of its food
personal hygiene and beverage service
practices personnel.
2. Maintain clothing
to meet work
area standard
3. Follow hygiene
procedure in
accordance with
enterprise
requirements.
Select and use of Cognitive 2. restaurant service -Lecture -Written and
equipment - Identify the standard - The standard tools and equipment -Demonstration oral questioning
1. Select appropriate tools and equipment requirements in the food service -Discussion -Labeling of the
equipment to requirements in the food industry. Grp -Collaborative tools and
prepare standard service industry. - Food service tools and equipment use no. Learning equipment 12 hrs.
recipe. - Discuss the food service base on the required table appointments 3 -Multimedia -demonstration
2. Use equipment in a tools and equipment (chinaware, flat wares, glass wares, Instruction of proper care
safe manner use base on the cutleries, serving and catering -Problem Solving of the tools and
according to required table equipment tools and linen requirements) equipment
manufacturer and appointments - The food service industry tools and
enterprise (chinaware, flat wares, equipment up keep standard. Grp
procedure. glass wares, cutleries, -Basic procedure in welcoming and no.
3. Clean and store serving and catering accepting guest reservation. 4
equipment as equipment tools and - The different floor plans approach in
appropriate to linen requirements) food service industry.
enterprise Affective - setting the mood/ ambiance in dining
procedure. - Familiarized the: area.
a. Food service tools and
equipment use base on the
required table appointments

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
(chinaware, flat wares, glass
wares, cutleries, serving and
catering equipment tools and
linen requirements)
b. The food service industry
tools and equipment up keep
standard.
- Familiarized the basic
procedure in welcoming
and accepting guest
reservation
Psychomotor
- Apply the the different floor
plans approach in food service
industry.
Practice the basic setting the
mood/ ambiance in dining area.
Follow food safety Cognitive 3. Table Service - discussion -written and
program - Discuss table set up -Food service procedure - Practical oral questioning 13 hrs.
1. Ensure work procedure. -Standard table appointment set-up and Grp demonstration -Practical
activities conform - Determine the procedure no. -Pearl restaurant demonstration
to the enterprise guidelines in table - Basic set-up for breakfast, lunch and 5 and function room of proper of
food safety skirting. dinner simulation table per table
program. Affective - Set up for menu activities appointments
2. Identify and - Choose appropriate - Various set up for banquet function Grp and service.
monitor areas basic set-up for operations. No. -Perform skills
risk in individual breakfast, lunch and - Table skirting, napkin folding and table 6 in table skirting
area. dinner. centerpiece. and napkin
3. Take corrective - Appreciate the set-up folding.
actions within for menu
individual scope Psychomotor
of responsibilities - Demonstrate the:
to minimize risk a. different napkin folding
accordance with according to measure and

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
the enterprise standard.
food safety b. how to arrange flowers and
program. centerpiece on the dining table.
4. Report risk c. basic design on table skirting
beyond the on the table.
control of
individual to
appropriate
person.
5. Complete record
according to
enterprise
requirements
and work
responsibilities.
.Apply dry method Cognitive 4. Food and Beverage Services -Lecture -written and
cookery - Discuss the: Operation -Demonstration oral questioning
1. Select a. Food selection and - Food selection and evaluation -Discussion -practical
appropriate dry evaluation - Basic food knowledge Grp -Collaborative demonstration
cooking methods b. Basic food knowledge - Basic Preparation for table service. 7 Learning in food
preparation of c. Basic Preparation for table - Basic cookery terminologies. -Multimedia servicing
the dish service. - Types and sequence of food and Instruction operation
2. Apply dry - identify the basic food beverage taking order. -Problem Solving 13 hrs.
appropriate preparation for table service. -point of sales procedure
cooking method Affective - Rules of table service and table Grp
for preparation of - Identify fully the different etiquettes 8
the dish Basic cookery - Rules in assembling and serving orders
3. Identify and terminologies. - Waiting on the table.
solve problem in - Familiarized the
the application of structure of the menu,
the cooking sequence of the course
method. and types of the menu.
4. Coordinate the Psychomotor
production of the - perform basic dining etiquette.

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
menu items -Demonstrate the:
5. Communicate a. different kinds of table set
with the front of -up
the house staff b. rules in assembling and
on the serving orders
production/
service of menu
items.
Apply wet method Cognitive 5. Food and Beverage Services -Lecture -Written and
cookery - Discuss the importance Operation -Demonstration oral questioning
1. Select of food and beverage - Management functions in relation to -Discussion -simulation of
appropriate wet operation. food and beverage operation. -Collaborative full restaurant
cooking methods - Identify the duties and -Duties and function or barmaid, Grp Learning operation
preparation of functions of bar staff. bartender, & bar boy. 9 -Multimedia service with
the dish Affective - Wine service procedure and standard Instruction different table
2. Apply wet beverage procedure. -Problem Solving appointment
appropriate Psychomotor - Preparation of alcohol and non-alcohol requirements 13 hrs.
cooking method - Perform the Simulation beverage. base on the
for preparation of activity in handling and a. punch acquired skills
the dish preparing alcohol and non- b. shakes Grp and knowledge
3. Identify and alcohol beverage and its c. sherbet 10 in this course.
solve problem in accompaniments. d. cocktails/ cocktails
the application of - food accompaniment that would match
the cooking wines and non-alcoholic beverage like;
method. a. hot and cold cocktail food
4. Coordinate the b. snack
production of the c. selected meat and fish recipes for
menu items wine match.
5. Communicate
with the front of
the house staff
on the
production/
service of menu

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
items.

X. Course Requirements

a. Quizzes
b. Attendance (attendance to Canteen Duty)
c. Recitation
d. Assignments
e. Exams
f. Project

XI. Grading System

Criteria Lab Subject

A. Class standing (quizzes, recitation, assignments, chapter/unit test &attendance) 40%
B. Examination (preliminary, midterm, and finals) 30%
C. Projects (research/term/reaction paper, laboratory experiments, group/individual work, etc 30%
TOTAL 100%

XI. Learning Resources

Training Manual for waiter and restaurant owner / Shruti Nigam: Copyright 2016
Food service and bartending / Amelia Roldan: Copyright 2016
Food, catering and beverage management / Mathur Copyright 2014
Food and beverage service manual (practice make you an expert F&B service guide)
Food and beverage service procedure / Carino Copyright 2014
Food Service Management Principles and Practices / June Palacio: Copyright 2012
A Guide management and table service / Nora Narvaez Soriano: Copyright 2012

XIII. Course Policies

Student of this course are expected to:

1. Take and pass all short/long quizzes, prelim, midterm and final examinations and subject requirements/project.

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 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur
ISO 9001-2015
CSPC-F-COL-13C
2. Participate actively during recitations, individual or group activities, discussion, etc.
3. Attend class punctually and regularly.
a. Student who has been absent for at least 20% of the hours of recitation, lecture, laboratory or any other scheduled in the subject for the
semester or any academic period shall automatically be dropped from the class.
b. If the student is late for 15 minutes, the student will be allowed to attend the classes but will be marked absent. If he/she arrives during any
portion of the first 15 minutes, he/she will be marked late. Three late will be equivalent to one absent.
4. Observe honesty and independence during recitation, examinations and quizzes. Any student caught to be dishonest will be dealt with accordingly based
on the College policies.
5. Act & speak decently and appropriately; pin their ID’s and wear proper uniform during uniform days as prescribed by the College and proper attire during
wash days (Wednesday).
6. Make up for missed exams voluntarily. However, only those who have reasonable cause will be granted special examination. This will depend on whether
the students will be able to submit properly filled up admission slip from the DEAN’S office, Medical Certificate or Authorized letter from parents/guardian.
7. Communicate to the Instructor concerned for any difficulty encountered in the subject for necessary assistance.
8. Maintain the cleanliness and orderliness of the room/laboratory room.
9. Cell phones must be turned-off during class period.

Prepared by: Reviewed and verified by: Approved by:

MARK ANTHONY L. OROBIA ROSANNA B. OLIVEROS, PhD CREZEL B. OBRERO, DBA

Instructor BSFSM Program Chair Dean, CBM

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