CICOSAT COLLEGES

LINGSAT, CITY OF SAN FERNANDO, LA UNION, PHILIPPINES

Telefax. No. (072)607-11-18/(072) 242-26-98

I. COURSE CODE : ACCTG. 101

II. COURSE TITLE : Basic Accounting

III. COURSE DESCRIPTION: This is an introductory course in accounting, business, and management data analysis that will develop students appreciation
of accounting as a language of business and an understanding of basic accounting concepts and principles that will help them analyze business
transactions.

IV. CREDIT UNITS : 3 units/54 Hours

V. PRE-REQUISITE : None

VI. VISION :

CICOSAT COLLEGES

The CICOSAT Colleges envisions itself to be nationally recognized as an educational institution with excellent, globally relevant academic and
technological programs committed to producing highly skilled and competent professionals who are morally upright, productive, service-oriented and
empowered leaders.

COLLEGE OF HOSPITALITY MANAGEMENT

The College of Hospitality Management envisions providing globally competitive education by meeting national and international standards
to respond to the ever changing needs of the hospitality industry.

VII. MISSION :
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CICOSAT COLLEGES
Guided by its philosophy, vision and commitment to educate the youth, the CICOSAT Colleges is committed to provide affordable and excellent
instruction and training in the various disciplines, meeting national and international standards, to engage in the generation, transmission and
advancement of knowledge through research, and to create opportunities for public service through a sustainable community extension program.

COLLEGE OF HOSPITALITY MANAGEMENT

The College of Hospitality Management is committed to produce graduates that will thrive in a borderless economy by providing excellent instruction and
training.

VIII. INSTITUTIONAL OUTCOMES/GOALS AND OBJECTIVES

Through the various programs offerings of CICOSAT Colleges, the following institutional outcomes along the given dimensions serve as
hallmark of the CICOSAT graduates and indicators of the institution success.

1. PERSONAL DEVELOPMENT
 Manifest initiative for lifelong learning
 Become responsible members of the family, workplace and society

2. PROFESSIONAL AND TECHNICAL COMPETENCE

 Exercise their profession competently
 Generate new knowledge contributory to national development

3. COMMUNICATION AND COLLABORATION

 Express themselves effectively using various modes of communication
 Work in the spirit of collaboration and teamwork

4. CRITICAL AND CREATIVE THINKING

 Analyze and provide solutions to discipline – related problems
 Make sound decisions as a professional

5. GLOBAL AWARENESS AND COMMUNITY ENGAGEMENT

 Participate in various community/industry activities relevant to the field of specialization in addressing global and local concerns

6. SOCIAL AND ETHICAL RESPONSIBILITY

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  Hold personal value and beliefs consistent with the institution’s core values

7. EMPOWERED LEADERSHIP
 Actively participate in professional/civic organization and
 Engage in various activities to promote empowered leadership

PROGRAM OUTCOMES (COLLEGE OF HOSPITALITY MANAGEMENT)

PO 1: Exhibit competence, dynamism, commitment, civic and moral responsibility as hoteliers and restaurateurs.
PO 2: Preserve and promote Filipino historical and cultural heritage through the showcase of local cuisines and use of traditional ways of cooking.
PO 3: Strengthen linkages with local, national and international agencies for the sustainable development of the hospitality industry.
PO 4: Provide food and beverage service and manage the operation seamlessly based on industry standards.
PO 5: Demonstrate administrative and managerial skills in a service-oriented business organization.
PO 6: Proficiently utilize various forms of communication, particularly in dealing with guests and colleagues.
PO 7: Engage in research to respond to the demands of local and international hospitality industry.
PO 8: Organize environment-friendly income-generating activities and innovative practices that promote efficient hospitality services.
PO 9: Act in accordance with personal and social values and ethical and professional standards.
PO 10: Devise flexible structural design for lodging operations in order to adapt to changing conditions in the hospitality industry.

IX. COURSE OUTCOMES:

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

1. Discuss concepts and actual industry practices relative to food and beverage services.
2. Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
3. Describe the economic impact of the F&B industry.
4. Distinguish between commercial and institutional food service facilities.
5. Identify trends likely to affect food service in the coming years.
6. 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.
7. Describe proper sanitation, hygiene and safety procedures and techniques used on the Food and Beverage industry.

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X. COURCE CONTENT/LEARNING ACTIVITY PLAN:

Time Learning Outcomes Assessment Content/Subject Teaching- Instructional References

Frame (in Tasks Matter Learning Materials
weeks & Activities
no. of
hours)
P R E L I M S
 Week 1  Discuss the origin  Oral I. The Food Service  Assignment on  Reference  Cariño, Celia E., and Beltran,
(3 hours) of the Food and presentation Industry the origin of books Ma. Pamela N. The Hospitality
Beverage Service  Origin of the the food and Industry. An Introduction.
Industry. Food and beverage Manila: Minshapers Co., Inc.
Beverage service 2013
Service Industry industry.

 Week 2  Classify food and  Oral  Classification of  Discussion  Reference  Roldan, Amelia S. and Others.
(1 hour) beverages. presentation Food and books Food Service and Bartending.
Beverages AR Skills Development and
(2 hours)  Size up the guests  Story telling  The Meal  Case study  Film viewing Management Services, Inc.
meal experiences. Experience 2013

 Week 3  Discuss the  Essay writing  Customer  Lecture  White

(1 hour) appropriate Service board
customer service.
(1 hour)  Compare the  Simulation of  Types of Service  Collaborative  Video  www.youtube.com
different types of the different learning presentatio /watch?v=9dAvXPE4cw4
services. types of ns
service.
 Week 4  Examine the  Make an  Types of Menu  Student  Online  www.hospitality-
(3 various types of individual presentations resources school.com/types-menus-
hours) menu menu. restaurant/

 Week 5  Discuss the basic  Quiz and book  Food and  Literature  Online  www.slideshare.net
(2 functions of food reviews Beverage review resources
hours) and beverage Service Personnel

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 service personnel.

M I D T E R M S
 Week 5  Demonstrate  Oral II. Restaurant Service  Assignment on  Online  www.youtube.com/
(1 hour ) various designs of Presentation Equipment the different resources watch?v=1Lo05DWDBng
 Week 6 napkin folding and and  Napkin Folding napkin folds
(3 table skirting. Demonstration and Table and table
hours) Skirting skirting
designs.
 Week 7  Identify and  Oral  Discussion  Reference  Cornell, Daryl Ace V. Food
(1 hour) operate different Presentation  Furniture books and Beverage Service
types of service and  Chinaware Procedures. MIndshapers Co.,
equipment. Demonstration  Glassware Inc. 2012
 Flatware

(2 hours)  Oral  Table Setting  Collaborative  Film viewing  www.youtube.com/

 Demonstrate Presentation  Types of Set-up learning watch?v=p9mzBckf3G4
various types of
and
table setting/set-
Demonstration
up.
 Week 8
(1 hour)  Discuss the role of  Essay writing  Ancillary  Lecture  White  Roldan, Amelia S. and Others.
ancillary Departments board Food Service and Bartending.
departments. AR Skills Development and
Management Services, Inc.
2013
(1 hour)
 Operate different  Oral III. Bar and Beverages  Discussion  Reference  Rojo, Lorenzo G. Bar and
bar tools and Presentation  Bar Tools and books Beverage with Mixology.
equipment. and Equipment Mindshapers Co., Inc., 2012
(1 hour) Demonstration
 Determine the  Oral  Parts of the Bar  Student  Online  https://marijoyromiral.
basic parts of the Presentation presentations resources weebly.com/types--parts-of-
bar. bar.html
 Week 9
(1 hour)
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  Classify different  Quiz and book  Classification of  Literature  Online  https://361degreeshospitality.
(2 kinds of reviews Beverages review resources wordpress.com /2014/06/19/
hours) beverages. beverages-its-classification/
 Demonstrate  Demonstration  Methods and  Student  www.youtube.com/
techniques in Techniques in presentations watch?v=hjw1QO0YJKs
mixing cocktails. Mixing Cocktails

S E M I - F I N A L S
 Week  Demonstrate the  Oral IV. The Food and  Prepare a  Reference  Cornell, Daryl Ace V. Food
10 sequence of Presentation Beverage Service script on books and Beverage Service
(3 service in fine- and Sequence foodservice Procedures. MIndshapers Co.,
hours) dining Demonstration  Foodservice sequence Inc. 2012
Sequence from
restaurants.
 Greeting and welcoming
Seating a Guest the guests to
 Complete Meal settlement of
Service guests’ bill.

 Week  Present menu  Oral  www.youtube.com/

 Menu  Student  Online
11 and explain the Presentation Presentation presentations resources watch?v=RIPWjdy_ABQ
(2 basic ingredients and
hours) and preparations Demonstration
for each dishes.
V. Room Service
 Illustrate the
 Quiz and book  Room Service  Literature  Reference  Alberta’s Training Food
(1 hour) organization of
reviews Menus review books Excellence Corporation. Food
Room Service  Organization of  White and Beverage Server
Department. Room Service board Workbook. Alberta, Canada,
2012
 Identify and
 Week operate the  Oral  Room Service  Collaborative  Reference
12 different room Presentation Equipment and learning books
(3 service and Supplies
hours) equipment and Demonstration
 Oral
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 supplies. Presentation

 Demonstrate
 Week room service  Oral  Sequence of  Discussion  Video  www.youtube.com/
Presentation Room Service and Student presentatio
14 sequence. watch?v=H6XHRQ5CVPQ
and presentations n and
(3
Demonstration Online
hours) resources

F I N A L S
 Week  Summarize the  Essay writing VI. Customer Relations  Literature  Reference  Roldan, Amelia S. and Others.
15 procedural and  The Procedural review books Food Service and Bartending.
(3 dimensional of and Dimensional AR Skills Development and
hours) customer of Customer Management Services, Inc.
Service 2013
service.

 Week  Demonstrate  Oral  Responding to  Collaborative  Video  www.youtube.com/

16 how to respond, Presentation Customers’ learning presentatio watch?v=baCQpnxZxQQ
(3 deal, and and Needs and n
hours) handle guests’ Demonstration Concerns
complaints.  Dealing with
Objections and
Negativists
 Handling Guests
Complaints

 Week  Project a  Show a  Building a  Student  Overhead

17 professional professional Professional presentations projector
(3 image. image by Image
hours) dressing
properly.
 Week  Discuss the  Roldan, Amelia S. and Others.
 Work Ethics and  Discussion  Reference
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 18 importance of  Oral Work Habits for and Student books Food Service and Bartending.
(6 work ethics and Presentation Dining Staff presentations AR Skills Development and
hours) work habits for and Management Services, Inc.
dining staff. Demonstration 2013

XI. GRADING SYSTEM:

 Prelim Grade = CS (60%) + PE (40%)
 Tentative Midterm Grade = CS (60%) + ME (40%)
 Midterm Grade = 40% of PLG + 60% of TMG
 Tentative Semi-Final Grade = CS (60%) + SFE (40%)
 Semi-Final Grade = 40% of MG + 60% TSFG
 Tentative Final Grade = CS (60%) + FE (40%)
 Final Grade = 40% of SFG + 60% of TFG

XII. SUMMARY OF REFERENCES/BILLIOGRAPHY:

 Cariño, Celia E., and Beltran, Ma. Pamela N. The Hospitality Industry. An Introduction. Manila: Minshapers Co., Inc. 2013
 Roldan, Amelia S. and Others. Food Service and Bartending. AR Skills Development and Management Services, Inc. 2013
 Cornell, Daryl Ace V. Food and Beverage Service Procedures. MIndshapers Co., Inc. 2012
 Alberta’s Training Food Excellence Corporation. Food and Beverage Server Workbook. Alberta, Canada, 2012
 Rojo, Lorenzo G. Bar and Beverage with Mixology. Mindshapers Co., Inc., 2012

Online 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
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  www.youtube.com/ watch?v=RIPWjdy_ABQ
 www.youtube.com/ watch?v=H6XHRQ5CVPQ
 www.youtube.com/ watch?v=baCQpnxZxQQ

Prepared by: Checked by:

JAY-R B. LIM, MBA JAY-R B. LIM, MBA

Instructor Dean, College of BSHM/BSBA

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