Republic of the Philippines

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

OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS

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

Subject Code : HM Elective 5

Subject Description : Catering Management

No. of Hours per week : 3 Hours/Week

No. of Hours per Semester : 54 Hours

Credit Units : 3 units

Pre-requisites : HM111 – Risk Management

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:
Program Catering
Learning Management Performance Indicators
Outcomes Code: HM Elec 5
Unit: 3
PLO1 1. Apply the latest developments in the Hospitality Industry.
PLO2
PLO3 X 2. Work effectively with colleagues and in the industry instilling work ethics
PLO4 and legal business practices
PLO5
3. Plan and implement a risk management program to provide a safe and
PLO6 X
secure workplace
PLO7 X
PLO8 X 4. Share and update knowledge with customers and colleagues as
PLO9 X appropriate and incorporate
PLO10 X
PLO11 X 5. Monitor current issues of concern to the industries
PLO12 X
PLO13 X 6. Conduct day to day hospitality activities in accordance with legal
PLO14 obligations and ethical industry practices
PLO15 X
PLO16 X 7. Identify and access sources of information on the hotel and travel
PLO17 industries, appropriately and correctly
PLO18 X
8. Coordinates the production of menu items.
PLO19 X
PLO20 9. Take corrective actions within individual scope of responsibilities to
PLO21 minimize risk in accordance with the enterprise food safety program.
PLO22 X
PLO23 X
PLO24 X
PLO25
PLO26
PLO27 X
PLO28 x
VII. Course Description: This course deals with the planning and organizing of food and beverage services for various types of events and meeting
customer expectations, maintaining food and hygiene standards, and meeting financial targets, with practical exercises that would enable the learner to
be more efficient and effective in handling banquet function and catering service procedures, especially in managing and organizing functions.

VIII. Course Outcomes:

COURSE OUTCOMES (COs):

These Course Outcomes (COs) are designed to
support the Program Outcomes (POs)  
Target Program Outcomes (Pos)
1 1 1 1 1 2 2 2 2
Upon completion of the course, the students will be able to: 1 2 3 4 5 6 7 8 9 10 1 12 3 14 5 16 7 8 19 0 21 2 23 4 25 6 27 28
Demonstrate knowledge and
appreciates the broad scope and
CO1 complexity of the hospitality industry I O O I I I I I I I I I I I I I I I

focus on catering management.

Provide exemplary customer service;

CO2 and can work effectively as an I O O O O O O O O O O O O O O O O O
individual or as a member of a team.

Effectively identify assesses and

generates solutions for the dynamics
CO3 and challenges of the hospitality I O O P P P P P P P P P P P P P P P

industry.

Embrace responsibility and encourage

positive impact activities on the
CO4 environment, costumers, and the I O O P P P P P P P P P P P P P P P

communities.
 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

COURSE OUTLINE AND TIMEFRAME

WEEK COURSE CONTENT / SUBJECT MATTER
WEEK 01 – WEEK 03 Meaning of Catering Management and Historical Banqueting
WEEK 04 – WEEK 09 Catering Operations and Styles
WEEK 10 – WEEK 11 Execution of Task and Catering Foodservice Development
WEEK 12 – WEEK 18 Quality Service and Standard Training
One of the Days In A (Allotted for the Prelim, Midterm, Semi-Final or Final Exams.)
Week (or an equivalent
of three or 3 hours)

X. LEARNING PLAN (Face to Face)

DESIRED LEARNING COURSE CONTENT/SUBJECT OUTCOMES-BASED ASSESSMENT OF DURATI RESOURCE REMARKS/EV

OUTCOMES(DLO) MATTER TEACHING AND LEARNING ON (IN MATERIALS/ ALUATION
LEARNING OUTCOMES HOURS) REFERENCES NOTES
ACTIVITY
PRELIM - MIDTERM PERIOD
At the end of the lesson, the 27
students will be able to: The Principles of catering - Lecture Hours - Guide
1. Apply fundamental management - Paper and Questions
functions of catering through - Meaning of Catering Pencil and
actual demonstration of Management and its Principles - Group and Test(Quiz, Activities
organizing a catering event. - Classification of Catering Individual Seatwork) (From the
2. Familiarize the different Services Reporting Books)
tools and equipment applied - Selecting a Caterer and its
in catering. standing - Oral and - Whiteboard
3. Illustrate the - Small Group Group Report Marker
organizational structure of Discussion (Brainstormin
the bar catering department Menu Planning, Food g) - Technology
in a hotel. Costing, and Standardized Visual Aids
4. Able to apply managing Recipes - Debate (PPT)
strategy and handling - Planning in making the - Oral
events. menu. Participation - Applied
5. Demonstrate the different -Identifying different types - Oral Business
types of menu applied in a of menu. Participation Tools by
restaurant. - Costing management and - Case Study James DC
costing menu. (With Saycip
- Standardizing recipes for - Role Play Rubrics)
the menu - Computer /
- How to follow recipe Laptop
procedures. - Problem (videos
Solving watching)
- Computer
for Data
- Case Study Analysis
(microsoft
excel and
- Demonstrati minitab
on software)

MIDTERM EXAMINATION
SEMI-FINAL AND FINAL PERIOD

At the end of the lesson, the The basic catering - Lecture - Paper and - Guide
students will be able: management function: Pencil Questions
1. Apply SWOT analysis as Planning and the types of Test(Quiz, and
part of strategic planning in table service favored by - Group and Seatwork) Activities
a catering business. the caterers. Individual - Oral and (From the
2. Describe the barriers to - Learn to identify different Reporting Group Report Books)
planning and submitting a types of functions. (Brainstormin 27
catering proposal to the - Planning an preparation g) Hours - Whiteboard
client. for the flow of the event. - Small Group Marker
3. Describe how to execute - Knowing different types Discussion - Oral - Technology
front of the house and back of table services that include Participation Visual Aids
of the house activities during planning structure. - Case Study (PPT)
the catering event. - Planning for the events - Debate (With
4. Illustrate the types of flow and management for Rubrics) - Applied
table service applied in the clients' expectations. Business
catering set-up. - Oral - Paper and Tools by
5. Apply the controlling task Controlling catering Participation Pencil James DC
as part of the catering resources and creating a Test(Quiz, Saycip
management tasks. contract that covers the Seatwork)
6. Identify risk management basics. - Role Play - Computer /
and the different types of - Catering resources for Laptop
insurance that will safeguard planning the event. - Oral and (videos
the catering business. - contract agreement - Problem Group Report watching)
7. Illustrate the catering planning and format for the Solving (Brainstormin
contract, state its purpose client and the caterer. g) - Computer
and legal implications - Oral for Data
between the service provider - Demonstrati Participation Analysis
and clients. on (microsoft
- Case Study excel and
- Video (With minitab
Presentation Rubrics) software)

-
FINAL EXAMINATION

XI. Course Requirements:

Grooming Standard
Attendance
Submission of Outputs/Activities On time
Oral Participation
Midterm Exam
Final Exam

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 = BASED ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

XIII. Other References: (APA Format)

1. Nancy Loman Scanlon, Ph.D.: Catering Management Third Edition. New Jersey: John Wiley & Sons, c2007.
2. Shiring Sr., Stephen B (2014) Professional Catering: The Modern Caterer’s Complete Guide to Success Delmar Cengage Learning.
3. Ulysses C. Catchillar, Lucio D. De Asis, Reyman M. Gapas, Gerry C. Catchillar, EdD: Banquet & Catering Procedures. 707 Tiaga St. cor Kasipagan
Street Barangka Drive, Mandaluyong City, c2009.
4. Foskett, David: The Theory of Hospitality & Catering London: Hodder Education: c2011
5. https://www.osheascatering.com/blogs/o-sheas-catering-blog/167598-a-look-at-the-history-of-catering#.Xz0OSugzZPY

Consultation Hours:
TTH (1:00 PM – 2:00 PM)
E-mail Add: criselvenoracion.cpc@gmail.com
Contact Number: 09324082163
Face Book: Crizz Oracion Medija

Prepared by:
CRISELVEN M. ORACION
Instructor 1 Date Submitted: __________________________

Reviewed and Recommended by:

CHRISTOPHER P. CABANSAY, HRM, MBA, Ph.D.TM

HM Chairperson

Approved by:

FATIMA RICHELL F. EVIOTA, Dev.Ed.D

College Administrator