Our Lady of the Pillar College- San Manuel Inc.

District 3, San Manuel, Isabela

COURSE SYLLABUS IN FUNDAMENTALS IN FOOD SERVICE OPERATIONS

First Semester, School Year 2020-2021

I. OLPC-SMI Philosophy, Vision, Mission and Core Values

Pillarican Philosophy of Education

Pillarican education is a life-long journey towards total transformation so that everyone becomes a pillar of peace, justice, love of humanity with preferential option for the poor and deep concern for
the environment.

Vision

OLPC-SMI, a Catholic college, as evangelizing arm of the local church, envisions a totally transform community.

Mission

Thus, OLPC-SMI as a sharer in the life and mission of the local church commits to:

A. Provide equal opportunity and access to equality education integrating Gospel and Filipino cultural values, responsive and relevant to the needs of the times.

B. Create in the school community an atmosphere and opportunities for individual transformation that lead to Christian community living.

C. Reach out to people enriching their faith-life experience needed in building a just and humane society.

OLPC-SMI Core Values

People-Oriented with preferential option for the poor

Insistent passion for excellence

Loyal to the school and team work oriented

Lifelong learners

Accountable and Christ-centered and

 Responsible Filipino citizen with social and environmental consciousness

II. Vision, Mission, Objectives of the College of Hospitality Management

Vision:

The College of Hospitality Management envisions to become locally and globally recognized leading college in hospitality education producing transformed Christians and competent hospitality
professionals.

Mission:

A. Provide opportunity for experiential learning within the hospitality environment putting into practice the theories and principles in hospitality management;

B. Create and maintain a positive public presence by actively responding to the needs of industry, government, and society in order to prepare the playing field for employment
and to become productive members of society; and

C. Reach out to people and help alleviate lives through transfer of technology and capability building using practical application of hotel and restaurant operations.

Objectives:

The College of Hospitality Management aims to:

1. Produce competent, proficiency and effective hoteliers and restaurateurs who can integrate Gospel and Filipino Cultural Values in the pursuit of local and national goals;

2. Develop hospitality business leaders imbued with social conscience and who can actively involve themselves in socio-economic development;

3. Hoteliers and restaurateurs who can respond effectively to the changing demands of the hospitality sector and the community as a whole; and Equip prospective hoteliers and
restaurateurs to the world of hospitality industry.

III. Course Identification

1. Course Name: HPC 6: Fundamentals in food Service Operations

2. Course Credit: 3 units, 54 hours

3. Course Description: The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of 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 and beverage product knowledge; manage the responsible
service of alcohol; prepare and serve cocktails; prepare and serve non-alcoholic beverages; provide a link between and service area; provide advice to patrons on food and beverage services; provide
food and beverage services; provide room service; provide silver service; take food orders and provide courteous table service; and manage intoxicated persons.

4. Contact Hours/Week: 3 hours

5. Pre-requisite: HPC 1: KITCHEN ESSENTIALS AND BASIC FOOD PREPARATIONS

6. Course Outcomes:

 Analyze the standard procedures in hospitality service to attain the highest understanding in food service operations particularly in food and beverage services.
 Demonstrate understanding of:
o Prepare the dining room/ restaurant area for service
o Welcoming guest and take food and beverage orders
o Promote beverage products
o Provide food and beverage services to guest
o Provide room service
o Receive and handle guest concern
 Apply skills in menu planning and promote products by designing menu cards
 Demonstrate understanding of different duties and responsibilities of the staff in food service organization
 Apply various techniques of handling equipment for safety
 Apply various measures in implementing safety and security in the food service operations
 Apply various techniques and theories of food and beverage services in national certification level II so that students can be more competitive to the community especially in the hospitality
industry

PROGRAM OUTCOMES THAT ARE ADDRESSED BY THE COURSE ON FUNDAMENTALS IN FOOD SERVICE OPERATIONS

Timetable (54
Program Outcomes Performance Indicators Course Outcomes Course Topics Teaching/Learning Activities
hours)
Perform human capital Demonstrate deep understanding the Demonstrate full-grasp the Lesson 1: Restaurant Service Video clip watching
development functions of value of the restaurant staff and its definition and • Definition and Classification
a tourism-oriented duties and responsibilities classification of of Restaurants Group Activity. Design an
organization restaurants, its layout, and • Restaurant Layout infograph of the foodservice
service equipment and • The Restaurant Brigade operation organization
supplies needed and its • Job Duties and
proper usage Responsibilities of service personnel
 • Service Equipment and
Demonstrate Supplies and their proper usage
understanding of different
duties and responsibilities
of the staff in food service
organization
Manage and market a Demonstrate deep understanding of Apply skills in menu Lesson 2: The Menu Individual Activity. Design desire
service-oriented business menu planning planning and promote  Structure of the menu menu card based on the type of
organization products by designing  Sequence of the course restaurant/theme
Apply the steps of menu planning menu cards  Items outside the menu
and create menu card based on the structure
selected type of food establishment o Pre-dinner food items
o Sauces and
accompaniments
 Types of menu
Demonstrate 1. Take Table Reservations Analyze the standard Preparations for Restaurant Services Tandem Activity. Perform the
administrative and 1.1 Answer promptly, clearly, and procedures in hospitality  Taking Reservation reservation process in foodservice
managerial skills in a accurately all the inquiries service to attain the highest  Mis-en-place Preparation operations
service-oriented business 1.2 Ask pertinent questions to understanding in food  Set-up of the Service
organization complete the details of the service operations Station/Sideboard Individual Demonstration.
reservation particularly in food and  Table Set-up Standard Demonstrate the table set-up and
1.3 Record on form the beverage services.  Napkin Fold Styles napkin folding styles
reservation data accurately based on
establishment’s standards Demonstrate full-grasp the
1.4 Repeat the details of the definition and
reservation and confirm with the classification of
party making the reservation restaurants, its layout, and
1.5 Provide additional information service equipment and
about the foodservice establishment supplies needed and its
when necessary proper usage
2. Prepare Service Stations and
Equipment
2.1 Stack with supplies necessary
for service in the service stations
2.2 Put up special tent cards and
similar special displays for
promotion
2.3 Clean, wipe and put in their
proper places all the tableware and
dining room equipment
2.4 Check the cleanliness and
condition of all tables, tableware
and dining room equipment
2.5 Fill water pitchers and ice
buckets
2.6 Turn on and keep ready the
electrical appliance or equipment
like coffee pots, tea pots, plate
warmers etc in the dining area
2.7 Refill condiments and sauce
bottles and wipe clean and dry the
necks and tops of the bottles
3. Set-up the Tables in the Dining
Area
3.1 Set tables accordingly to the
standards of the foodservice
establishment
3.2 Covers are set correctly
according to the pre-determine
menu
3.3 Wipe and polish tableware and
glassware before they are setup on
the table
3.4 Fold properly the table
napkins and lay on the table
appropriately according to napkin
folding style
3.5 Skirt properly taking into
account symmetry, balance and
harmony in size and design the
buffet or display tables
4. Set the Mood/Ambiance of the
Dining Area
4.1 Adjust the lights according to
time of the day
4.2 Arrange tables, chairs, and
other dining room furniture to
ensure comfort and convenience of
the guest
 4.3 Play an appropriate music
when applicable
4.4 Clean and make sure the
floor/carpet are dry
4.5 Adjust the air-conditioning or
cooling units for the comfort of the
guests
4.6 Set-up decorations according
to theme or concept of the dining
room.
5. Welcome and Greet Guests
5.1 Acknowledge the guests as
soon as they arrive
5.2 Greet with an appropriate
welcome the guests
5.3 Check details of reservations
based in establishment standards
policy
6. Seat the Guests
6.1 Escort and seat guests
according to table allocations
6.2 Utilize tables according to the
number of party
6.3 Seat guests evenly among
stations to control the traffic flow of
guests in the dining room
6.4 Open the table napkins for the
guest when applicable

PRELIMINARY EXAMINATION
. Apply management 6.5 Serve water when applicable Demonstrate Table Service Video clip watching
skills in F&B service and according to the standards of the understanding of: • Handling Guest with
operations. foodservice facility a. Prepare the dining Reservation Individual Performance. Perform
7. Take Food and Beverage Orders room/ restaurant area for • Welcoming and Assisting the the table service operations in a fine
7.1 Present the menu to the guest service Guest dining restaurant
according to establishment standard b. Welcoming guest • Taking and Placing Orders
practice and take food and beverage • Suggestive Selling/ Menu
7.2 Take orders completely in orders Merchandizing
accordance with the establishment’s c. Promote beverage • Types and Sequence of
standard procedures
7.3 Note accurately the special
requests and requirements
7.4 Repeat back to the guests’
orders to confirm items
7.5 Provide and adjust tableware
and cutlery in appropriate for the
menu choices in accordance with
establishment procedures
8. Liaise between Kitchen and
service Areas
8.1 Place and send orders to the
kitchen promptly
8.2 Check the quality of food in
accordance with establishment
standards
8.3 Check for chips, marks,
cleanliness, spills, and drips of
tableware
8.4 Carry out safely the plates
and/or trays
8.5 Advise promptly the
colleagues regarding readiness of
items for service
8.6 Relay accurate to kitchen the
information about special requests,
dietary or cultural requirement
where appropriate
8.7 Observe work technology
according to establishment
standards policy and procedures
9. Know the Product
9.1 Master the names and
pronunciations of dishes
9.2 Memorize ingredients of
dishes
9.3 Know by heart the sauces and
accompaniments of the food
9.4 Study the descriptions and of
every item in the menu
products Service
d. Provide food and • Rules of Table Service
beverage services to guest • Serving Beverages
e. Provide room • Wine Service
service • Clearing of Tables, changing
f. Receive and ashtrays, Crumbing of Tables
handle guest concern • Bill Settlement
• Bidding Goodbye, Thanking
the Guests
Bar Service and Bartending Video clip watching
• Types of Bar
• Bar Organization Individual Skill Execution. Perform
• Duties and Responsibilities of Wine presentation including all the
Bar Staff details of wine
Understanding Bar Products and
Services
• Alcoholic Beverages (Wines,
Spirits, Liquors, Liqueurs)
• Non- alcoholic Beverages
• Basic Coffee Preparations and
Service of Coffee
• Types of Drinks according to
Method of Preparation
Understanding Wines
• Vintage, Decanting, Toasting
of Wine
• Matching Wine and Food
• Wine Evaluation
• Bar Set-up and Service
• The Art of Mixing Drinks
• Bar Control and Inventory
 9.5 Master common food
allergens to prevent serious health
consequences
10. Undertake Suggestive Selling
10.1 Provide in clear explanations
and descriptions the information
about the food items
10.2 Offer items on specials or
promos with food and beverage
selection
10.3 Suggest to guests’ name of
specific menu items rather than
mentioning the general categories in
the menu to help them make the
choice and know what they want
10.4 Recommend standard food
and beverage pairings
10.5 Provide several choices to
give guests more options
10.6 Use descriptive words while
explaining the dishes to make it
more tempting and appetizing
10.7 Carry out discreetly the
suggestive selling so as not to be too
pushy or too aggressive
11. Carry out Up Selling Strategies
11.1 Suggest slow moving but
profitable items to increase guest
check
11.2 Offer second servings of
items
11.3 Mention food portion for
possible adjustments with the orders
11.4 Recommend to regular
guests’ new items to encourage then
to try other items in the menu
12. Serve Food Orders
12.1 Pick up promptly the food
orders from service areas
12.2 Check the presentation and
garnish of food orders
12.3 Serve the food orders to the
right guests who order them
12.4 Serve and clear food orders
with minimal disturbance to the
other guests and in accordance to
hygienic requirements
12.5 Serve food orders in
accordance with the enterprise
serving style standards
12.6 Mention the name of the dish
or order upon serving the guest
12.7 Monitor the sequence of
service and meal delivery in
accordance with enterprise
procedures.
13. Assist the Diners
13.1 Anticipate additional
requests or need of the guests
13.2 Offer and serve additional
food and beverage at the appropriate
times
13.3 Provide necessary
condiments and appropriate
tableware base on the food order
13.4 Recognize and follow up
delays or deficiencies in service
promptly based on enterprise policy
13.5 Replenish water, bread, and
butter when required
13.6 treat with extra attention and
care the children and guest with
special needs
14. Perform Banquet or Catering
Food Service
14.1 Prepare and check service
ware for completeness ahead of
time
14.2 Set up tables and chairs in
accordance with the event
 requirements
14.3 Serve food according to
general service principles
14.4 Handle food base on food
safety procedures
14.5 Ensure to coordinate service
of meal courses
14.6 Keep clean assigned areas
14.7 Clear table and soil dishes
prepared to be brought for
dishwashing event function.
MIDTERM EXAMINATION
Apply management skills 14.8 Note and monitor number of Demonstrate Banquet and Catering Services Video Clip Watching
in F&B service and guests being serve understanding of: Nature and Scope of banquet service
operations. 15. Serve Beverage Orders a. Prepare the dining Types of Banquet Functions Group Demonstration. Perform the
15.1 pick up beverage orders room/ restaurant area for Banquet Organization booking procedures of catering and
promptly from the bar service Duties and Responsibilities of Banquet banquet services
15.2 Check beverage orders for b. Welcoming guest Personnel
presentation and appropriate and take food and beverage Individual Activity. Perform the
garnishes orders Booking Procedures table skirting based on the event
15.3 Serve beverages at c. Promote beverage Handling inquiries and Reservations style.
appropriate times during meal time products Handling Event Bookings and
15.4 Serve beverage efficiently d. Provide food and Finalizing Event Contracts
according to establishment beverage services to guest Terms and Policies Governing Events
standards of service e. Provide room Preparing an Event Order
15.5 Serve beverages at the right service Banquet Equipment and Supplies –
temperature f. Receive and Care Control
15.6 Open bottle wine orders handle guest concern Basic Preparations for Banquet Service
efficiently with minimal disturbance Table Alignment for Various Events
to other guests Various Forms of Skirting Tables and
15.7 Carry out wine service in Napkin Folding
accordance with establishment Closing a Function – Clearing of Tables
procedures and Function Room
Apply management skills 16. Process Payment and Receipt Hotel Room Service Individual Activity. Perform and
in F&B service and 16.1 Prepare and process bills • Room Service Menus, demonstrate room service
operations. accurately in coordination with Equipment, and Supplies operations
cashier • Sequence of Room Service
16.2 Verify amount due with • Preparing for Room Service
customer • Taking Room Service Order
16.3 Accept cash and non-cash • Preparing/ Assembling Room
payments and issue receipts Service Order
16.4 Give the change as required • Delivering and Serving Room
16.5 Complete require Service order
documentation in accordance with • Cleaning Procedures
enterprise policy
17. Conclude Food Service and
Close Down Dining Area
17.1 Remove soiled dishes when
guests are finished with the meal
17.2 Clear, reset, and make ready
the tables for the next sitting when
guests are finished with the meal
17.3 Thank and bid farewell the
guests warmly
17.4 Turn off electrical equipment
where appropriate
18. Manage Intoxicated Persons
18.1 Determine the level of
intoxication of customers
18.2 Refer difficult situations to
an appropriate person
18.3 Apply appropriate
procedures to the situation and in
accordance with enterprise policy
18.4 Apply legislative
requirement
19. Take and Process Room Service
Orders
19.1 Answer telephone with
proper telephone etiquettes
19.2 Check name of customer
during interaction
19.3 Clarifies, repeat, and checks
details accurately
19.4 Use selling techniques when
appropriate
19.5 Advise guests of approximate
time of delivery
19.6 Record service orders
according to establishment’s
standards
19.7 Interpret room service orders
received from doorknob dockets
19.8 Promptly transfer orders in
appropriate location for preparation
20. Set-up Trays and Trolleys
20.1 Prepare room service
equipment and supplies in
accordance with establishment
procedures
20.2 Select proper room service
equipment and check for cleanliness
and condition
20.3 Set up trays and trolleys
balance, safe, and attractive
20.4 Check orders before leaving
the kitchen for delivery
20.5 Cover food items during
transportation to the room
20.6 Deliver food items on the
time desired by the guest
21. Present and Serve Food and
Beverage Orders to Guests
21.1 Verify the guest’s name on
the bill before announcing the
staff’s presence outside the door
21.2 Greet the guests politely in
accordance with establishment’s
service procedures
21.3 Ask guests where they want
the tray or trolley positioned
21.4 Fast and discrete the service
22. Present Room Service Account
22.1 Check guest account
accurately
22.2 Present cash payment to
cashier for processing in accordance
to establishment’s guidelines
22.3 Present charge accounts to
guest for signing based on
establishments’ procedures
23. Clear Away Room Service
Equipment
23.1 Explain procedures to take
away the tray or trolley when the
guests have finished their meal
23.2 Check and clear floors in
accordance with establishments’
procedure
23.3 Clear dirty trays
23.4 Clean and return trays and
trolleys to the room service area
24. Listen to the Complaint
24.1 Obtain the entire story or
issue of concern from the guest
without interruption
24.2 Note details of the guest
complaint
24.3 Full attention is given to the
complaining guest
24.4 Paraphrase guest complaints
to determine if the concern is
correctly understood
25. Apologize to the Guest
25.1 Offer sincerely apology for
the disservice
25.2 Show empathy to the guest to
show genuine concern and
consideration
25.3 Avoid excuses or blaming
others
25.4 Express gratitude to the guest
for bringing the matter up for
attention
26. Take Proper Action on the
Complaint
26.1 Take appropriate action
regarding guest’s concerns
26.2 Inform the right person or
department who can solve the
 problem for proper action
26.3 Elevate difficult situations or
serious concerns to higher authority
26.4 Follow up on the problem to
check whether it solved or not
27. Record Complaint
27.1 Document complaints
according to the establishment
standard procedures
27.2 Recognize person concerned
and record actions taken
27.3 Log and collated feedback
received from guests
FINAL EXAMINATION

Suggested Readings:

- Ditan, Joseph Linford A.(2009). Fundamentals of food and beverage service operations. National Bookstore, Mandaluyong City
- Perdigon, Grace P. (2016). Food service management in the Philippines, second edition. C & E Publishing, Inc.
- Roldan, Amelia S. and Edica, Benito T. (2008). Food service and bartending, Revise edition. AR Skills Development and Management Services, Paranaque City
- Viana, Jake C. (2015). Food service and management. Mindshapers Co., Inc. Intramuros, Manila
- http://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-sop.html
- http://www.slideshare.net/jha69/types-of-food-and-beverage-services
- http://edgardsouza.wikia.com/wiki/Service_method_in_Food_%26_Beverage_service_industry
- http://fnbclasses.blogspot.com/2010/08/service-techniques.html
- http://f-bservice.blogspot.com/2010/03/short-notes-on-basics-of-f-service.html

Course Requirements:

The following requirements are given to the students for them to understand the different fundamentals in managing food service establishments. Moreover, it will help to attain the given subject
objectives.

1. Attendance, Quizzes, Assignments, Exercises/Seatwork, Recitation

2. Major Examinations
3. Participation in Group discussion/presentation
4. Individual Skill Demonstration for Food and Beverage Services Competencies for National Certificate in Food and Beverage Services.

Grading System:
The minimum requirement for a passing grade is 75% as reflected in the Grading System of the institution which is composed of the following:
Quizzes 30%
Performance Tasks 40%
Major Examination 30%
Total 100%
The cumulative system is applied which is one-third of the previous and two-thirds of the present.
Aside from academic deficiency, other grounds for failing a course are:
Cheating during major examinations
Incurred more than 20% of the total number of contact hours in a semester
Failure to take a major examination with no valid reason

Classroom Policies:

1. The class starts and ends with a prayer to be led by assigned student. It is expected that the assigned students prepares short personal prayer for the class.
2. Students must attend class regularly at the prescribed time. Policy on attendance should be followed.
3. Active participation in the discussion and other works assigned to class.
4. Students should attend to class ready for exams, reports, assignments, and projects.
5. Students can use their cellphone and gadgets for academic purposes only.
6. Take examination on scheduled dates. Special examinations are only given to students who can present excused letters signed by their parents and with valid reason.
7. Use prescribed school uniform.

Academic Honesty:
Honesty is expected from the students. Unethical behaviors (immorality, lying, undesirable actuations) are discouraged. Any student caught cheating during examinations or engaged in plagiarism
in submitting requirements shall be given a grade of F which means failing in the requirement or course. asking help from others during examination; cheating during examination, assignment report
or research; owning works that show scholastic dishonesty.

Policies on Absences:
Students are only allowed 10 absences for classes of three hours (MWF), while 7 absences for TTh classes. Students are asked to present an excuse letter before he/she could be accepted in class.
Special exams are only allowed to students with valid reasons like prolonged sickness. It is the responsibility of the student to monitor his/her tardiness and absences which can be a reason for a
grade of “FA”. It is also the responsibility of the student to consult his/her teacher, academic coordinator or the Dean for extraordinary cases.

Prepared: Noted by:

SHEENA HARRIEN D. MANSIBANG MARISSA F. PRUDENCIO, Ph., D.

CHM, Program Coordinator College Dean