Republic of the Philippines

Province of Cebu
CORDOVA PUBLIC COLLEGE
Gabi, Cordova, Cebu
College of Hospitality Management
Bachelor of Science in Hospitality Management

BAR & BEVERAGE MANAGEMENT COURSE SYLLABUS

First Semester, A.Y 2021-2022
Date Revised: September 3, 2021

Subject Code : HM ELEC 1

Subject Description : Bar & Beverage Management

No. of Hours per week : 3 Hours/Week

No. of Hours per Semester : 54 Hours

Credit Units : 3 units

Pre-requisites : None

I. Cordova Public College Vision : A community-based college that shall offer quality education at a low tuition fee.

II. Cordova Public College Mission : To offer affordable and quality education, primarily but not exclusively, to the
Cordovanhons with the end in view that education shall be within everyone’s reach.

: To provide tertiary education, technical, vocational and other practical courses.

III. Cordova Public College Core Values : Patriotism; Respect; Accessibility; Integrity; Spirituality; Excellence; Service
IV. College Outcomes:
 To foster, sustain and support the knowledge proficiency, and professional levels essential to employment.
 To develop the capacity to grow into fully qualified professional leaders
 To cultivate the spirit of nationalism enhancing individual and social awareness of society and community
 To inculcate a strong sense of commitment and dedication to any profession guided by faith and strong moral fervor
 Develop intellectually motivated individuals demonstrating scientific training through related academic activities; research
and evaluation that will contribute to the local and national development
 Train for democratic leadership characterized by commitment to the vision-mission of the institution
 Contribute to the socio-economic, technological, scientific and cultural growth of man in society
 Produce self-reliant citizens imbued with love of his/her community and country

V. Program Learning Outcomes: (Based on Section 6 CHED Memorandum Order No. 62 s. 2017)
A. COMMON TO ALL PROGRAMS
1. Articulate and discuss the latest developments in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate
Foreign Language required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);

B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINES

6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human
resources management, production and operations management, information technology, and strategic
management) and employ these concepts in various business situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results;
9. Apply information and communication technology (ICT) skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
 12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;

C. COMMON TO TOURISM AND HOSPITALITY DISCIPLINES

14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Observe and perform risk mitigation activities;
17. Utilize information technology applications for tourism and hospitality;
18. Manage and market service oriented business organization;
19. Demonstrate administrative and managerial skills in a service oriented business organization;
20. Prepare and monitor industry capital development functions of a tourism oriented organization;
21. Perform human capital development functions of a tourism oriented organization;
22. Utilize various communication channels proficiently in dealing with guests and colleagues;
23. Produce food products and services complying with enterprise standards;
24. Apply management skills in F&B service and operations;
25. Perform and provide full guest cycle services for front office;
26. Perform and maintain various housekeeping services for guest and facility operations; and
27. Plan and implement a risk management program to provide a safe and secure workplace; and
28. Provide food & beverage service and manage the operation seamlessly based on industry standards. (CMO no.
62 s 2017)
VI. Performance Indicator

Subject: Bar
Program & Beverage
Learning Mgt. Performance Indicators
Outcomes Code: HM 213
Unit: 3
PLO1 1. Able to define the non-alcoholic & alcoholic beverages.
PLO2 2. Knowledgeable when it comes to serving of Alcohol
PLO3 X (Philippine Law)
PLO4 3. Able to define the Bar organizational chart.
PLO5 4. Able to know the use of Bar equipment & its functions
5. Able to perform the duties & Responsibilities of being
PLO6 X
beverage worker/Bartender.
PLO7
6. Able to know what is Beer, the process & its kind.
PLO8 7. Can explain the difference between Liquor & Liqueur.
PLO9 8. Able to know the history & definition of wine & its service.
PLO10
PLO11 9. Perform & describe the process of making Cocktails.
PLO12 10. Can work effectively with classmates/colleague in the
PLO13 beverage industry instilling the Beverage SOP’s.
PLO14 X
PLO15
PLO16 X
PLO17
PLO18
PLO19
PLO20
PLO21
PLO22
PLO23 X
PLO24 X
PLO25
PLO26
PLO27 X
PLO28 X
 VII. COURSE DESCRIPTION: This course is designed to equip the students with the knowledge, skills and attitudes necessary to
perform the duties, tasks and steps required of a bartender in the various bar and food and beverage outlets. It also provides
the students with sufficient knowledge on how to operate a bar and provide wine service to guests in hotels and other hospitality
related establishments.

VIII. Course Outcomes:

COURSE OUTCOMES (COs):
These Course Outcomes (COs) are designed to support the
Program Outcomes (POs)
Target Program Outcomes (Pos)
Upon completion of the course, the 1 1 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 2
students will be able to: 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 28
Understand the needed knowledge
CO and skills of a bartender.
I I I I I I I I
1
Understand the duties and tasks of
CO a bartender. I O O O O O O O
2
Understand the bar equipment
CO used and how to handle them
properly. I I O P P P P P
3
Understand the difference of
CO alcoholic and non-alcoholic
beverage. I P P O O P O O
4
Understand and learn bar
CO operation including SOPs,
costing, inventory and income. I O O P P P P P
5

I-Introduce O-Observe P-Perform

Descriptor
introductory course to an outcome enabling course to an outcome performing course to an outcome
s
a formative course to an outcome a course strengthening further an outcome a course performing an outcome
 IX. COURSE OUTLINE AND TIMEFRAME

WEEK COURSE CONTENT / SUBJECT MATTER

WEEK 1 – WEEK 2 History and Scope of the Industry

WEEK 3 – WEEK 4 Alcohol Service (Philippine Law) / Bar Equipment / Organizational Chart

WEEK 5 – WEEK 6 Introduction to Beverage / Non-Alcoholic Beverage / Mocktails

WEEK 7 – WEEK 8 Non-Alcoholic Beverage / Coffee/Tea

WEEK 9 – WEEK 10 Alcoholic Beverage (Beers)

WEEK 11 – WEEK 12 Alcoholic Beverage (Wines)

WEEK 13 – WEEK 14 Alcoholic Beverage (vodka/tequila/rum)

WEEK 15 – WEEK 16 Alcoholic Beverage (Whisky/Brandy/Gin)

WEEK 16 – WEEK 18 Alcoholic Beverage (Liqueurs)

Cocktails / Art of Mixology
One of the Days In A Week (Allotted for the Prelim, Midterm, Semi Final or Final Exams.)
(or an equivalent of three
or 3 hours)
 X. LEARNING PLAN
DESIRED LEARNING COURSE OUTCOMES-BASED ASSESSMENT OF DURATI RESOURCES REMAR
OUTCOMES(DLO) CONTENT/SUBJECT TEACHING AND LEARNING ON (IN KS/
MATTER LEARNING ACTIVITY OUTCOMES HOURS) EVALUA
TION
NOTES
PRELIM - MIDTERM Synchronou Asynchrono Synchrono Asynchro Synchro Asynch
PERIOD s us us nous nous ronous
At the end of the lesson, History and Scope of the
the students will be able to: Industry
 Understand the  History Discussion Assignment Oral Answer 3 Hours Ppt Online
needed knowledge  Bar Definition Question & Research Participatio module Present downlo
and skills of a  Kinds of Bar by answer n activity ation ads
bartender. Functions
 Understand the
duties and tasks of a Beverage Service
bartender. (Philippine Law) Research Assignment Question & 3 Hours Pdf Referen
 Understand the bar  Laws on Beverage Discussion Research answer compila ce
equipment used and Purchase / Sale online tion Books
how to handle them  Responsibilities
properly.  Permits Needed
 Understand the
difference of Bar Equipment
alcoholic and non-  Glasses Oral Answer Guide
alcoholic beverage.  Pourers Video participatio module Questio
 Understand and  Layout presentation n activity ns &
learn bar operation Discussion Activitie
including SOPs, Introduction to Beverage online s
costing, inventory  History Group Reporting Google Ppt (From
and income.  Definition Research quiz 3 Hours Compila the
 Categories Reporting tion Books)
Discussion
Non-Alcoholic Beverage
 Definition Useful
 Kinds links
(Relate
 Mocktails d to the
 Definition Topic
 Kinds Discuss
ed)
Juices/Sodas
 Definition
 Kinds Hands-
on
Coffee & Tea Group Reporting Answer 3 Hours Resour
 Definition research module ces
 History Reporting Question & activity
 Process Discussion Answer
 Famous drinks Word
and
Alcoholic Beverage PPT
(Beers) Group Reporting Google 3 Hours present
 Definition research quiz ation
 History Reporting Question & downlo
 Process of making Discussion Answer ads
 Kinds (Posted
 Famous Brands Video in the
Presentatio Google
n Classro
om)

SEMI-FINAL - FINAL
PERIOD

At the end of the lesson, Alcoholic Beverage Reporting Group Oral and Module 5 3 Hours
the students will be able to: (Wines) Discussion Research Group activity
 Understand the  Definition Online Report
needed knowledge  History
and skills of a  Process of making Video Google
bartender.  Varieties of red & Presentatio quiz
 Understand the white n
duties and tasks of a
bartender. Alcoholic Beverage 3 Hours
 Understand the bar ( vodka/tequila/rum) Reporting Group Oral and
equipment used and  Definition Discussion Research Group
 how to handle them  History Online Report
properly.  Process of making
 Understand the  Famous drinks Video
difference of  Kinds Presentatio
alcoholic and non- n
alcoholic beverage. Alcoholic Beverage Group 3 Hours
 Understand and (whisky/brandy/gin) Reporting Research
learn bar operation  Definition Discussion
including SOPs,  History Online
costing, inventory  Process of making
and income.  Kinds
 Famous brands
Alcoholic Beverage
(Liqueurs) Group Oral and 3 Hours
Art of Mixology Research Group
 Process Reporting Report
 History Discussion
Online Video
Presentatio
Final Exams n
 Oral examination
 Video Making/Cocktail
Presentation
 Projects (ppt)

XI. Course Requirements: Written Long Exam (Midterm)

Written Report (Midterm)
Video Making Presentation (Final)
Oral Examination (Final)
1 – 8 Modules
Oral Participation
 XII. STUDENTS EVALUATION AND GRADING SYSTEM

To determine the rating every grading period, the following criteria and weight shall be followed:

Quizzes 10%
Attendance/Oral participation 15%
Modules/Projects 25%
Major Examination (Midterm and Final) 50%
TOTAL 100%

EQUIVALENT = BASE ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

XIII. Other References:

Books:

1. Murphy, James. Principles and Practices of Bar and Beverage Management, Oxford: Goodfellow Publisher (2013).
2. Andrew, Sudhir. Food and beverage service: a training manual. 3rd ed. New Delhi: McGraw Hill Education (India) Private.
3. Punay, Maria Lutgarda Manuela B. Food and beverage service management. Mandaluyong City: Books Atbp. Publishing (2015).
4.
5. 1

Consultation Hours:
Monday – Wednesday - Friday (4:00 PM – 6:00 PM) - (Two hours is required)
Tuesday – Thursday - (5:30 PM – 7:00 PM)
E-mail add: fwdmaridelsugar@gmail.com
Prepared by:

MARIDEL B. SUGAROL
Instructor Date Submitted: ____________________

Reviewed and Recommended by:

CHRISTOPHER P. CABANSAY, Ph.D.TM

HRM Chairperson

Approved by:

FATIMA RICHELL F. EVIOTA, Dev.Ed.D

College OIC