REPUBLIC OF THE PHILIPPINES SCHOOL OF ARTS & SOCIAL SCIENCES

J.H. CERILLES STATE COLLEGE Bachelor of Science in Hospitality Management

PAGADIAN ANNEX Course Syllabus

Course Number: HPC 205 Course Title: FOOD SERVICE MANAGEMENT

Unit Credits : 4 Credit Hours: Lecture: Laboratory:
Term : 1st Semester AY 2020-2021 Pre-requisite:

JHCSC VISION Leading public higher education institution serving the ASEAN community with quality, innovative and culture-sensitive programs.
 Provide need-based tertiary and advanced programs in Agriculture, Education and allied fields;
JHCSC MISSION  Undertake applied research, extension and production services that yield workable and durable solutions to sector specific challenges, thus improving the
socio-economic well - being of identified communities.
SAS GOAL The College of Arts and Sciences objectively aims for:
 Provision of quality education and training to prospective professional of Zamboanga del sur;
 Strengthening of programs for the development of moral values, personal discipline and positive attitudes towards works as well as harmonious
relationships;
 Development of highly skilled and competent prospective leaders by providing them with the necessary knowledge and skills in the field of discipline and
the proper values and attitudes towards their fellowmen; and
 Development of the research capabilities of future professionals necessary in their quest for knowledge and truth.

 Design practical & functional curricula supported by strong domestic and international linkages that ensure high quality education and professional training
for employment and career advancement;
 Prepare hospitality industry leaders with personal integrity guided by ethical standards in the advocacy of social justice and equity characterized by honesty,
SAS OBJECTIVES
courtesy, humility and responsibility;
(HM)
 Formulate programs that would produce holistic individuals ready to cope with the challenges of the changing demands of the hospitality and tourism
industry.
Inculcate among HRM family the love of God, countrymen, family, and strong sense of patriotism.
 Produce food products and services complying with enterprise standards.
 Apply management skills in F& B service operation.
 Perform and provide full guest cycle services for front office
PROGRAM OUTCOMES
 Perform and maintain various housekeeping services for guest and facility operation.
 Plan and implement a risk management program to provide a safe and secure workplace.
 Provide food and beverage service and manage the operation seamlessly base on industry standards.
COURSE DESCRIPTION Food Services Management is a course that will focus on how to Manage the human resources within a food services organization or department.
Communicate appropriately with clients, staff and management. Apply food services technology and operate industry equipment.

In this course, students will learn menu planning in order to build a successful foodservice concept. The subjects include concept development, design
mechanics, and menu pricing. This course will only be categorize into two main topics which focusses on Setting up a food service system and food
service operations.
COURSE OUTCOMES At the end of this course, the students are expected to ;
1. Know the origin and overview of foodservice.
 2. Itemized the essential preliminary foodservice processes.
3. Identify different types of menu
4. Make a standardized recipe
5. Compute raw materials In setting up prices.
6. Know the methods of Food Presentation.
7. Make a concise Feasibility study.

I. Course Content
Time
Teaching and Learning Modalities
Intended Learning Outcomes Topic Frame Outcomes-Based Instructional
(ILO) (Weekly/Lesson/Chapter) Laboratory Assessment Materials
Lec Lab Face to Face Online Blended
Activities
Course Content 1: Institutional Orientation
 VMGO, Class  National and Regional Students to recite Students to orally Students to submit
Description, Class orally one by one recite the online reflection
Development Goals
Policies and another the institution’s institution’s paper and recite in
classroom related  JHCSC’s Vision and VMGO VMGO class  Oral Recitation
 PowerPoint
introduction 3 1 individually  Reflection
Mission presentation
through a virtual Paper
 SAS’s Goals, Objectives conference
and Academic Policies
Course Content 2: Midterm Coverage
Week 1 AN OVERVIEW OF THE
FOOD SERVICE
 Identify the different types
of Food service systems. Lesson 1 – The Food Service
 Writes a reaction paper on System
the importance of  Online  Module
understanding the history of  Types of Food Service  Distribute
 Classroom discussion of  Discussion (Lesson 1,
systems subject modules
food service and the discussion of topics via  Essay Writing Page 1-16)
and discuss
beginnings of food service  History of Food Service 3 the topics google meet  Video  Online Links
online/offline of
systems in the Philippines.  The Beginnings of Food platform Presentation  Rubric for
all topics.
service in the Video
 Creates a video presentation 1
Philippines. Presentation
on the existing
 Segments of the food
establishments under service industry
Commercial food service
and on-site food service.  Video
Presentation
Week 2-3 UNIT 1- Food Service 3  Discussion of  Online  Distribute  Discussion  Module
Operations topics in class discussion of modules and  Video Talks – (Lesson 2,
 Identify the different factors
to be considered and to be
followed in preparation of a
menu.
Page )
 Differentiate the various  Online Video
kinds of Menu and its uses. Lesson 2- Essential Links
 Creates a brief and concise Preliminary Foodservice topics Oral  Rubric
Processes- Menu Planning have
write ups on their 1 Examination Scoresheet for
online/offline
understanding on the  Presentation of  Online  Write Up Oral Exa,
discussion and
 Mechanics of Menu output in class presentation  Essay writing (Short Essay)  Rubric
relationship of the customer presentation
Planning of output scoresheet for
and the Menu Planner. Essay Writing
 Kinds of Menu
 Makes a sample menu  Rubrics for
 Rules on Menu Format
based on the assign types of Menu making
Food service.

 Menu Making
Week 4 Lesson 3 – Purchasing

 Describes the 4I’s of a  Qualities of a competent

competent food buyer buyer.  Discussion  Module
through a pep-talk.   Distribute  Video (Lesson 3)
 Online
 Sequence the step by step modules and Presentation  Online Links
 Discussion of discussion of
procedure in purchasing 3 have  Video  Rubrics for
topics in class topics
1 online/offline Simulation Purchase
materials for foodservice
discussion and request
operations.  Presentation of  Online activity.
presentation
 Make a sample purchase output in class presentation
of output
order in accordance to the
Menu.  Making sample
purchase order.
Week 5-6 Lesson 4 – Food Preparation
and Cooking
 Recall and recognize the  Discussion of  Online  Distribute  Making  Discussion  Module
different cooking methods.  Food preparation and topics in class discussion of modules and Standardized  Video (Lesson 4)
 Makes a sample cooking methods. 6 2  Presentation of topics have Recipe Presentation  Online Links
standardized recipes.  Standardized recipe output in class  Online online/offline  Rubrics for
presentation discussion Standardized
of output and recipe.
presentation
Week 7 Lesson 5 – Methods of Food
Presentation and Service
 Identify the different types  Discussion of  Online Distribute modules  Food service  Discussion  Module
 Classifications of serving topics in class discussion of and have demonstration.  Video / (Lesson 5)
 of food service, food. 3 1  Presentation of topics online/offline PowerPoints  Online Links
 Demonstrate proper  Characteristics and output in class  Online discussion and Presentation  Rubric for
arrangement and name each Manner of Serving Food . presentation presentation  Lab Rotation Laboratory
of output Activity
utensils arranged in
accordance to the type of
service.

Week 8-9 Lesson 6 Sanitation and

Hygiene
 Compose a write up on the  Discussion of  Online Distribute modules  Demonstration  Discussion  Module
importance of Personal  Personal Sanitation topics in class discussion of and have on physical  Video / (Lesson 6)
hygiene in food service. Checklist 6  Presentation of topics online/offline facilities PowerPoints  Online Links
 Demonstrate proper  Sanitation of physical output in class  Online discussion and sanitation Presentation  Rubric for
sanitation of physical facilities presentation presentation  Lab Rotation Laboratory
of output  Unit Test Activity
facilities.
2  Unit Test
Result

Course Content 3: Final Term Coverage

Week 10-11 UNIT II – SETTING UP A
FOOD SERVICE
 Identify the different market
forms and its categories of Lesson 7 – Material Resources  Discussion of  Online Distribute modules  Oral Activity.  Discussion  Module
foods. in the food service. topics in class discussion of and have  Video / (Lesson 7)
 Explain the factors to be  Presentation of topics online/offline PowerPoints  Online Links
considered in purchasing  Categories and Market 6 2 output in class  Online discussion and Presentation  Rubric for
Forms of Foods and its presentation presentation  Meat Me Oral Activity.
various food items.
factors to be considered of output Activity
 Classify alcoholic and non- when buying the item.  Oral Summary
alcoholic beverages.  Beverages and other
Supplies.
Week 12-13 Lesson 8 Personnel
Requirement and Functions.
 Recognize the different
traits and qualities of a food  Traits and qualities of
service personnel. Foodservice Personnel.  Discussion of  Online Distribute modules  Reaction Paper.  Discussion  Module
 Propose possible Personnel  Operative Functions of topics in class discussion of and have  Video / (Lesson 8)
requirement of a certain Personnel Management  Presentation of topics online/offline PowerPoints  Online Links
 Total Quality 6 2 output in class  Online discussion and Presentation  Rubric for
food service establishment .
Management (TQM) presentation presentation  Six Thinking Reaction Pa
 Watch and make a reaction of output Hats and Mine
paper on a video which  Decent
portray TQM. Proposal-
Activity
Week 14-15 Lesson 9 Food Service
equipment Functions and
 Recognize the different Availability
classifications of fish and  Discussion of  Online Distribute modules  Laboratory on  Discussion  Module
shellfish.  Classification of topics in class discussion of and have fish and shellfish  Video / (Lesson 9)
 . create a multimedia Equipment 6 2  Presentation of topics online/offline dishes PowerPoints  Online Links
presentation on the various  Preventive Maintenance output in class  Online discussion and Presentation  Rubric for
 Equipment Requirement presentation presentation  Basketful of Laboratory
types of fish and shellfish
 and Shellfish of output Ideas Activity
locally available in the  Lab Rotation
market
 Prepare and cook variety of
fish and shellfish dishes.

Week 16-17 Lesson 10 Financial and

Marketing Requirements.
 Make a brief and concise
feasibility study projecting  Capital Requirement 18 12  Discussion of  Online Distribute modules  Market Study  Discussion  Module
market study, projection of  Feasibility Study. topics in class discussion of and have through online  Video / (Lesson 10)
sales and expenses.  Presentation of topics online/offline survey utilizing PowerPoints  Online Links
output in class  Online discussion and google forms. Presentation  Rubric for
presentation presentation  Feasibility
of output Study.

Week 18 FINAL CULMINATING ACTIVITY AND SUBMISSION OF FINAL REQUIREMENTS

Total No. of Hours 54

II. COURSE REQUIREMENTS:

1. Menu
2. Feasibility Study
3. Compilation of Output.
III. EVALUATION CRITERIA:

For Online Class: For Face to Face Blended Class:

Formative assessments (quizzes, worksheets, etc.): 50% Quizzes/ Class Participation - 40%

Performance/Practical Assessment/Exam: 50% Assignment/Projects - 20%

Total 100% Major Examination - 40%

Total 100%

Laboratory Activities:
Group grade: 75& Laboratory Activities: 60%
Individual grade: 25% Lecture: 40%
 Total: 100% Total: 100%

IV. COURSE POLICIES:

A. ONLINE

1. Attendance
2. Examinations
3. Requirements
4. Oral Presentation and Other Activities
5. Use of Cellular Phones and Other Portable Digital Gadgets

B. For Face to Face Blended Class:

1. Examinations
2. Requirements
3. Laboratory Activities

V. REFERENCES:

1. Patience,S. ( 2016, September 19). Religion and dietary choice. Retrieved on July 10, 2020 from https://rb.gy/azczb1
2. Hardin,B. (2017). Basic cooking measurements & conversion chart. Retrieved on July 24, 2020 from https://www.thecookierookie.com/cooking-measurements-kitchen-
conversion-chart/
3. Ratray,D. (2019) Conversion charts for cooking and baking. Retrieved on July 25, 2020 from https://www.thespruceeats.com/metric-conversion-charts-3054058
4. All About Imperial and metric conversion. Retrieved on July 25, 2020 from https://www.wpultimaterecipe.com/docs/imperial-metric-conversion/
5. All About Technique of the quarter: egg cookery from the pages of the professional chef. Retrieved on July 25, 2020 from https://rb.gy/wrbi3g
6. Jamila,T. (2014) . Rules in buying meat. Retrieved on August 4, 2020 from https://www.slideshare.net/tintinjamila/rules-in-buying-meat
Date Prepared Prepared: Reviewed: Recommending Approval: Approved:
(for old subjects)
Date Revised: (for
newly offered
subjects) LLANEVIE AZEL V. ZAMORA-NIEZ, MYRNA V. CEÑO, MBA JULIETA A. CEBRERO, Ph. D LINA T. CODILLA, Ph.D.
MBA BSHM Program In-Charge Dean, School of Arts and Sciences Vice President for Academic Affairs
January 18 2021 Faculty

Date Shown: Shown by: Shown to:

LLANEVIE AZEL V. ZAMORA-NIEZ, ---------------------------------------------- ----------------------------------------------- -----------------------------------------------

MBA - Student Student
Faculty Position Student