DATA CENTER COLLEGE OF THE PHILIPPINES OF LAOAG CITY

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

PRELIM - LEARNING PLAN

Course Title Food and Beverage Services NC II Instructor AL-JUFFREY L. AMILHAMJA

Schedule 10:00-12:00 MTWTh Course G11 HRS

COURSE CONTENT Modality Link Time Table

MODULE 1. Introduction of Food and Beverage Services

L.O. 1 Definition and Evolution of Food and Beverage Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Sept. 6, 7 8 and 9,
Services 2021
L.O. 2 Types and Sectors of Food Service Industry Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
L.O. 3 Food Service Method Class code: 6qubbpn
L.O. 4 Restaurant Service
L.O. 5 Restaurant Lay-out

MODULE 2. Organization and Responsiblities of Food and

Beverage Operation

L.O. 1 Organizational Chart of Food and Beverage Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Sept. 13, 14, 15 &
Industry 16, 2021
L.O. 2 Associated Departments of Hotel Food Service Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
L.O. 3 Professional Ethics for Good Food Service Class code: 6qubbpn
Personnel

MODULE 3. Restaurant Equipment, Supplies and Table

Appointments

L.O. 1 Service Equipment and Supplies in Restaurant Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Sept. 21, 22, 23 &
Service 24, 2021
L.O. 2 Table Appointments Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
L.O. 3 Sanitation and Safety standards in handling Class code: 6qubbpn
food service equipment

MODULE 4. Art of Napery

L.O. 1 Basic Napkin Folds

L.O. 2 Flat Napkin Folds Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Sept. 27, 28, 29 &
30, 2021
Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
Class code: 6qubbpn

L.O. 3 Standing Napkin Folds Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Oct. 4, 5, 6 & 7,
L.O. 4 Object/Dependent Napkin Folds 2021
Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
Class code: 6qubbpn

MODULE 5. Table Skirting

L.O. 1 Introduction of Table Skirting Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Oct. 11, 12, 13 &
L.O. 2 Styles of Table Skirting 14, 2021
Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
Class code: 6qubbpn

MODULE 6. Menu
 L.O. 1 Definition of Menu
L.O. 2 Structure of the Menu
L.O. 3 Basic categories of menu
L.O. 4 Menu Planning
L.O. 5 Menu Format
1st QUARTER EXAM
Prepared by:
AL-JUFFREY L. AMILHAMJA
Instructor
Online  https://meet.google.com/ddq-kvfy-axn Code: ddq-kvfy-axn Oct. 18, 19, 20 &
21, 2021
Offline  https://classroom.google.com/c/Mzg1OTIyOTk1Nzk2?cjc=6qubbpn
Class code: 6qubbpn
Online  PDF File to be sent in Oct. 26, 2021
https://classroom.google.com/c/Mzc5ODIwODMwODIw?cjc=rru7crk
Class code: rru7crk