Republic of the Philippines

JOSE RIZAL MEMORIAL STATE UNIVERSITY

The Premier University in Zamboanga del Norte
TAMPILISAN CAMPUS
ZNAC, Tampilisan, Zamboanga del Norte
Registration No. 62Q17082

COLLEGE OF ARTS AND SCIENCES

Program: Bachelor of Science in Hospitality Management

Department: College of Arts and Sciences
Instructor/Professor: Sheena Jane B. Go

Pre-Requisites: Risk Management as Applied to Course Code HMC-1 Date & Time: 8:00AM-12:00PM, Thursday
Safety, Security and Sanitation Room: RM 2
Unit Credit: 3 units Consultation Hours: Tuesday, 11:00AM-12:00PM
No. of Hours: 80 hours Course Title FUNDAMENTALS IN FOOD SERVICE OPERATIONS

COURSE The student will develop knowledge, develop the various skills and cultivate the proper attitudes needed in the delivery of quality service of food and beverage operations in
DESCRIPTION hotels and restaurants.
Program Outcomes 1. Compete globally as tourism professional embedded with Rizal’s high moral values and ethical standards
Addressed by the 2. Respond to the emerging social and environmental issues and challenges of the industry.
Course 3. Be creative and innovative leaders in addressing real life situations and in discovering opportunities beneficial to the industry and community.
4. Demonstrate respect, honesty, fairness, transparency, integrity, commitment and excellence in performing all its assigned tasks and dealing with people in or outside
the workplace.
COURSE LEARNING
OUTCOMES At the end of this course, the students should be able to:
1. Demonstrate dynamism needed in various situations to apply the attributes of the VGMO.
2. Clean and tidy bar and food service areas.
3. Develop and maintain food and beverage product knowledge.
4. Manage the responsible service of alcohol.
5. Prepare and serve cocktails.
6. Prepare and serve non-alcoholic beverages.
7. Provide a link between kitchen and service area.
8. Provide advise to patrons on food and beverage services.
9. Provide room service.
10. Provide silver service.
11. Take food orders and provide courteous table service.
12. Manage intoxicated persons.
Course Learning Required Methodology Resources/ Time
Outcomes Topics Reference Intended Learning Outcomes Assessment Materials Frame Remarks
Teaching Activity Learning Activity

MIDTERM At the end of the course, the The instructor… The students…
1. Demonstrate COVERAGE students should be able to:
dynamism *Discusses the VGMO *Recite the VGMO LCD,
needed in of JRMSU of JRMSU Projector,
various The VGMO University Code *Presents a video clip *Present a role play Individual netbook, 1.5 hour
situations to  Memorize and Recite of JRMSU’s highlighting Recitation video clip
apply the www.jrmsu.edu.ph the VGMO of JRMSU achievements and dynamism in
attributes of  Act out different challenges to the developing attributes
the VGMO. situations applying the students of presentation
attributes of the
VGMO

Course Learning Required Methodology Resources/ Time

Outcomes Topics Reference Intended Learning Outcomes Assessment Materials Frame Remarks
Teaching Activity Learning Activity
Values Formation At the end of the course, the The instructor… The students…
Gender students should be able to: Projector,
netbook
 Values and Character *Discusses the topic *Give insights on the Oral 1hour
education topics discussed Recitation
 Factors Affecting the
formation values
 Basic GAD Concept
2. Food
Safety Food *Discusses the causes *Identifies the causes
and Contamination Food Service and  Identify the causes of of food contamination. of food
Personal and Food Borne Bartending, contamination and *Discuss the possible contamination
Hygiene Diseases Amelia S. Roldan food borne diseases cause of food borne
Benito T. Edica diseases *Identifies the causes
Copyright 2008 of food borne
*Presents video clips diseases
on how food
contamination and
food borne diseases Netbook
developed Projector
Video Clip
Quiz Visual Aids
Oral Handouts 6 hours
Recitation

Food Safety Food Handlers,

Practices Food and  Define contamination *Describes the *Defines and
Agriculture difference and identify distinguish the causes
Organization of  Explain the types of the causes between of contamination and
the United contamination contamination and cross contamination
Nations and Pan cross contamination
American Health *Familiarizes the
Organization/Wo *Gives insights on prevention on cross
rld Health cross contamination contamination
Organization, prevention
-Protecting food Washington
against chemical D.C., 2017  Explain the types and *Identifies the types
and physical effects of food hazards *Explains the effects and effects of food
hazards of food hazards hazards
 Enumerate the conditions
that contribute to the *Explains the *Enumerates the
growth of bacteria conditions that triggers conditions that
the growth of bacteria contribute to the
growth of bacteria

 Explain the practices of *Identify the

-A safe food food safety *Discusses the importance of food
handler – importance of food safety
Grooming and safety
hygiene
 Demonstrate proper food
*Enumerate and * Lists and
safety practices
 demonstrates proper demonstrates proper
food safety practices food safety practices

Food Handlers,
*Personal hygiene Food and  Define Personal *Defines personal *Defines personal Netbook
for food handlers Agriculture Hygiene hygiene hygiene Projector
Organization of Video Clip
the United Visual Aids 4 hours
Nations and Pan Quiz Handouts
American Health  Explain the personal *Demonstrate the *Interprets the Group Pictures
Organization/Wo hygiene for food personal hygiene for personal hygiene for Performance
rld Health handlers food handlers food handlers Oral
Organization, Recitation
Washington *Present video clips
D.C., 2017 on personal hygiene
for food handlers

*Proper grooming  Present proper *Present photos and

grooming for food video clips of standard *Grooming exercises
handlers grooming for food
handlers
Course Learning Required Methodology Resources/ Time
Outcomes Topics Reference Intended Learning Outcomes Assessment Materials Frame Remarks
Teaching Activity Learning Activity
2.Prepare the The instructor… The students…
Dining Room / Take Table
Restaurant Area Reservations
for Service  Apply telephone
etiquette when processing *Shows videos of *Define table Netbook
restaurant reservations. telephone etiquette. reservation Practical Projector
*Demonstrate Test Video Clip 8 hours
*Pertinent questions telephone etiquette Visual Aids
-Telephone are asked to complete Handouts
Etiquette Fundamentals in the details of the *Inquiries are Pictures
Food Service reservation answered promptly,
Operations, Dr. clearly and accurately Oral
Grayfield T. Questioning
Bajao  Process completely the *Demonstrates the *Reservations data
Mr. Rafael M. restaurant reservation process of restaurant are recorded on forms
Bachanicha, procedures. reservation. accurately based on
MBA, MSHRM establishment’s
standards
Quiz

 Demonstrate effective *Gives tips on how to *Explain and

-Restaurant restaurant table reservation make an effective demonstrate the
Reservation procedures. restaurant table process of restaurant
Procedure reservation. reservation
TESDA Training
Regulations on
Food and * Demonstration with *Service Station are
Beverage Services return demo stocked with supplies
(NCII) necessary for service
Promulgated 2013
-Effective
Restaurant Table
Reservation *Conduct sit-work
Procedures activity on how
Effective restaurant
table reservation
procedures should be
done
Prepare Service
Station and
Equipment MRA ASEAN Projector,
TOOLBOX FOR Netbook
FOOD AND LCD
BEVERAGE Projector
SERVICE Pictures
Oral
TESDA Training Oral Recitation 8 hours
Regulations on Recitation
Food and Quiz
-Tools and Beverage Services  Identify tools and *Introduces and * Identifies each tool
Equipment for (NCII) equipment for explains each tool and and equipment and
Restaurant Promulgated 2013 restaurant service equipment that is used explains its purpose
Service for restaurant service in the restaurant
http://waseantouri service
sm.com/ft/guest.p
hp?dir=%2FToolb
ox%20Developme
-Different Service
nt%20II%2098%to
 Explain the use of *Explains the different *Familiarizes the
Wares different service wares service wares and its different service
olboxes%20for%2
0Front%20Office uses wares and its
%2C%20F%26%2 designated dish/use
0B%20Services%
20and%20Food%
20Production/F%2
-Setting Up a 0%26%20B%20S  Set-up a waiter’s *Demonstrates the *Realize the purpose
Waiter’s Station ervices%20toolbo proper set-up of a of a waiter’s station
station
xes waiter’s station
*Can properly set-up
a waiter’s station.

Set-up the Tables

in the Dining
Area Oral
Recitation Projector,
Netbook

-Different Fundamentals in *Shows the different *Identify and explain

 Identify different
Glassware and its Food Service glassware and explains the kind of glassware LCD
types of glassware
uses Operations, Dr. its uses and purpose and its purpose/uses Group Projector 8 hours
Grayfield T. in the dining area Activity Pictures
Bajao Oral
Mr. Rafael M. Recitation
 Bachanicha,
MBA, MSHRM
Role Play
https://www.wikiho
w.com/Box-a-
-Table Boxing Table *Gives the steps in *Explain the reason
 Perform table boxing
table boxing and purpose of table
https://www.etique
boxing Quiz
ttescholar.com/din
ing_etiquette/table
_setting.html *Demonstrates the *Shows the steps in
steps in table boxing table boxing

TESDA Training Demo

Regulations on
-Table Skirting Food and  Demonstrate table
Beverage Services *Presents the types of *Determine the types
skirting
(NCII) table skirts of table skirts
Promulgated 2013
*Expound the function *Explain the function
of table skirting of table skirting

*Introduces skirting *Carry out the

designs introduced skirting
designs
Course Learning Required Methodology Resources/ Time
Outcomes Topics Reference Intended Learning Outcomes Assessment Materials Frame Remarks
Teaching Activity Learning Activity
Set the The instructor… The students…
Mood/Ambience Fundamentals in
of the Dining Food Service
Area Operations, Dr.
Grayfield T.
Bajao
Mr. Rafael M. Oral
Bachanicha, Recitation Netbook
-Importance of MBA, MSHRM  Explain the importance of *Interpret the *Deliver the Quiz Projector
Good Ambience good ambience in the importance of good importance of good Group Video Clip 6 hours
restaurant ambience in the ambience in the Activity Visual Aids
http://waseantouri restaurant restaurant Role Play Handouts
sm.com/ft/guest.p
hp
-Right *Detect the right time
Temperature of  Identify the right *Introduce the right in adjusting the
the Environment TESDA Training temperature of the time in adjusting the environment during
in Restaurant Regulations on environment during the environment during trade
Operation Food and restaurant operation trade
Beverage Services
(NCII)
Promulgated 2013

-Considerations https://www.etique  Describe the important *Demonstrate the *Recognize table

in Setting the ttescholar.com/din table decorations decorations and floor
considerations in setting
Mood and ing_etiquette/table displays
_setting.html the mood and ambience of
Ambience the dining area

Course Learning Required Methodology Resource Time

Outcomes Topics Reference Intended Learning Outcomes Assessment s/Materia Frame Remarks
Teaching Activity Learning Activity ls
3.Welcome The instructor… The students…
Guests and Take Welcome and
Food and Greet Guests
Beverage Orders Oral 8 hours
Fundamentals in  Apply correct greetings of Recitation Projector
-Welcome and Food Service *Explains and *Return Role Play Laptop
 Greet Guests Operations, Dr. guests in the demonstrates the demonstration on Demonstration Video
Grayfield T. restaurant. importance of correct correct greetings of Clips
Bajao greetings of guests in guest in the restaurant
-Seat the Guest Mr. Rafael M. the restaurant *Apply the exact
Bachanicha, procedures in
-Take Food and MBA, MSHRM welcoming the guests
Beverage Orders
http://tesda.gov.ph
-Liaise Between /Download/Trainin *Introduces techniques *Recall the
Kitchen and g_Reagulations?S  Perform correct procedure on how to maximise techniques in
Service Areas earchcat=Training sales maximizing the sales
in welcoming
%20Regulations
restaurant guests.

https://setupmyhot *Delivers tips on *Apply and

el.com/train-my- proper greeting upon demonstrate the
hotel-staff-/f-and- the arrival of the greeting procedure
b/345-rest-resv- guests for guests
procedure.html
*Explains the special *Attentively attends
 Identify special needs of attention for customer to the special needs
TESDA Training guest in the restaurant. needs of the guests in the
Regulations on restaurant
Food and
Beverage Services
(NCII)
Promulgated 2013
4.
Promote Know the Product
Food and *Introduces the names *Mastery of names
Beverage and proper and pronunciations of
Products -Know The  Obtain information on pronunciations of the dishes in the menu
Product Fundamentals in the restaurant food and dishes in the menu *Ingredients of
Food Service beverage products dishes are memorized
Operations, Dr. *Sauces and
Grayfield T. accompaniments are
Bajao known by heart
Mr. Rafael M. *Warnings are given *Descriptions of
Bachanicha, for food allergens every item in the
MBA, MSHRM menu are studied Netbook
*Common food Quiz Projector
allergens are Oral Video 9 hours
mastered to prevent Recitation Clip
serious health Visual
consequences Aids
TESDA Training Handouts
Regulations on
Food and
Beverage Services
-Undertake (NCII)  Undertake suggestive *Gives information *Information about
Suggestive Promulgated 2013 selling about the food items the food items are
Selling and provide clear provided in clear
explanations and explanations and
descriptions descriptions
*Items on specials or
*Explains promos or promos are offered to
specials that should be assist guests with
offered food and beverage
selections
*Discuss the standard *Name of specific
food and beverage menu items are
pairings. suggested to guests
rather than just
mentioning the
general categories in
the menu to help
them make the choice
an know what they
want.
*Standard food and
beverage pairings are
 recommended
*Several choices are
given to provide
more options to
guests
*Descriptive words
are used while
explaining the dishes
to make it more
tempting and
appetizing
*Suggestive selling is
carried out discreetly
so as not to be too
pushy or too
aggressive.

-Carry Out  Carry out upselling *Discuss the strategies *Slow moving but
Upselling strategies in upselling items highly profitable
Strategies items are suggested
to increase guest
check
*Second servings of
items ordered are
offered
*Food portion or size
is mentioned for
possible adjustments
with the orders
*New items are
recommended to
regular guests to
encourage them to try
other items in the
menu

FINAL
5.Provide Food COVERAGE Netbook
and Beverage Fundamentals in Projector
Services to Serve Food Food Service *Discusses the * Sequence of service Video
Guests Orders Operations, Dr. sequence of meal meal delivery is Clip 8 hours
Grayfield T.  Serve food and delivery monitored in Quiz Visual
Bajao beverage orders accordance with Group Aids
 Mr. Rafael M. enterprise procedures Performance Handouts
Bachanicha,  Process payments and Oral Pictures
Assist the Diners MBA, MSHRM receipts. *Discusses the *Recalls the steps on Recitation
measures on assisting assisting the diners
the diners
Perform Banquet
or Catering Food *Demonstrates the *Return demo
Service  Conclude food service steps in Banquet and
and close down dining Catering Food
Amelia Samson area. Services
Serve beverage Roldan & Benito
Orders Tangonan Edica, *Explains the process *Demonstrates the
2008 of payments and process of payments
Process Payments receipts and receipts
and Receipts
TESDA Training  Manage intoxicated *Discuss the proper *Recalls the
Conclude Food Regulations on persons sequence of closing sequence of closing
Service and Close Food and down the dining area down the dining area
Down Dining Beverage Services
Area (NCII) *Present procedures in *Apply appropriate
Promulgated 2013 handling intoxicated procedures in
Manage persons handling intoxicated
Intoxicated persons
Persons
Course Learning Required Methodology Resources/ Time
Outcomes Topics Reference Intended Learning Outcomes Assessment Materials Frame Remarks
Teaching Activity Learning Activity
6.Provide Room The instructor… The students…
Service Take and Process  Take room orders
Room Service *Presents the *Successfully take
Orders Fundamentals in procedures in taking room orders
Food Service  Process room orders room service orders following the proper Netbook
Operations, Dr. procedures Practical Projector
Grayfield T. *Demonstrates the *Recall and set up Test Video Clip 8 hours
Bajao  Prepare food and proper set up of trolleys and trays Visual Aids
Set Up Trays and Mr. Rafael M. beverage items for trolleys and trays Handouts
Trolleys Bachanicha, service Pictures
MBA, MSHRM
Oral
 Set-up trays and *Explains the process *Demonstrate the Questioning
Room Account Amelia Samson trolleys of room service processing of room
Service Roldan & Benito account service account
Tangonan Edica,
2008
 Deliver room service *Presents the steps on *Return
Room Service orders delivering room demonstration Quiz
Equipment TESDA Training service orders
Regulations on
Food and
Beverage Services
(NCII)
Promulgated 2013

7.Receive and Oral

Handle Guest Listening to  Listen to complaints *Introduces the *Demonstrate the Recitation
Concerns Complaints TESDA Training actions/procedures that procedures in
Regulations on should be taken when handling guest Demonstrati Projector,
Apologizing to Food and  Apologize to the guest handling guest concerns on Netbook
the Guests Beverage Services concerns *Recalls the ways on LCD
(NCII)  Take proper action on apologizing to guests Role Play Projector
Recording the Promulgated 2013 complaint Pictures
Complaint Oral
  Record complaint Quiz Recitation 8.5 hours

References:
Fundamentals in Food Service Operations, Dr. Grayfield T. Bajao
Mr. Rafael M. Bachanicha, MBA, MSHRM
TESDA Training Regulations on Food and Beverage Services (NCII)
MRA ASEAN TOOLBOX FOR FOOD AND BEVERAGE SERVICES

Internet Links
www.jrmsu.edu.ph
http://www.fao.org/3/a-i5896e.pdf
http://tesda.gov.ph/Download/Training_Reagulations?Searchcat=Training%20Regulations
https://setupmyhotel.com/train-my-hotel-staff-/f-and-b/345-rest-resv-procedure.html
http://waseantourism.com/ft/guest.php
http://waseantourism.com/ft/guest.php?dir=%2FToolbox%20Development%20II%2098%toolboxes%20for%20Front%20Office%2C%20F%26%20B%20Services%20and%20Food%20Production/F%2
0%26%20B%20Services%20toolboxes
https://www.wikihow.com/Box-a-Table
https://www.etiquettescholar.com/dining_etiquette/table_setting.html
https://slideshare.net/ashleybonifacio5/types-of-table-service-51243767
https://www.hospitality-school.com/american-food-beverage-style
GRADING PLAN
Grades are computed using the following formula:

Grade = raw score divided by total No. of items x 40 + 60

The term grade is computed using the formula:

40% - Exam Grade

30% - Quiz Grade
15% - Performance
5% - Assignments
5% - Attendance

Prelim Grade = 100% Term Grade

Midterm Grade = One Third Prelim Grade & Two Thirds Midterm Grade
Final Grade = One Third Prelim Grade & Two Thirds Midterm Grade

CLASSROOM RULES OF CONDUCT

1) Attendance:

a. Students who are absent for more than 20% of the total number of class hours (80 in a 3 unit course) may be dropped from the course/subject.
b. Any student who finds it necessary to be absent from class must present a letter of excuse to his/her instructor/professor.
c. If the student’s absences reach ten (10) times, the instructor/professor may recommend to the Dean that the said student be dropped from the course
or be given a grade of 5.0.
2) Course requirements must be submitted on time.
3) Wearing prescribed uniform and ID observing proper decorum are required.

Prepared by: Noted: Noted: Approved/Disapproved:

SHEENA JANE B. GO EUNIZA S. DELAS PEÑAS ROMEO C. LOPEZ, Ph.D. RIZA

Instructor/Professor Program Head Dean – College of Arts and Sciences
Date: Date: Date: Date: