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
SAS OBJECTIVES
equity characterized by honesty, 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 Outcomes-
Intended Learning Topic Frame Instructional
Based
Outcomes (ILO) (Weekly/Lesson/Chapter) Laboratory Materials
Lec Lab Face to Face Online Blended Assessment
Activities
Course Content 1: Institutional Orientation
⮚ VMGO, Class ● National and Students to Students to Students to
Description, Class recite orally one orally recite the submit online
Regional
Policies and by one the institution’s reflection
another classroom Development Goals institution’s VMGO paper and
related VMGO individually recite in class ❖ Oral
● JHCSC’s Vision and
introduction through a Recitation ❖ PowerPoint
3 1
Mission virtual ❖ Reflection presentation
conference Paper
● SAS’s Goals,

Objectives and

Academic Policies

Course Content 2: Midterm Coverage

Week 1 AN OVERVIEW OF THE 3 ● Classroom ● Online ● Distribute ❖ Discussion ❖ Module
 FOOD SERVICE

● Identify the different Lesson 1 – The Food

types of Food service Service System
systems.
● Types of Food
● Writes a reaction
Service systems
paper on the
● History of Food
importance of discussion
Service subject ❖ Essay (Lesson 1,
understanding the of topics
● The Beginnings of discussion of modules and Writing Page 1-16)
via google
history of food service Food service in the 1 the topics discuss ❖ Video ❖ Online Links
meet
and the beginnings of Philippines. online/offline Presentatio ❖ Rubric for
platform
food service systems in ● Segments of the of all topics. n Video
food service industry Presentation
the Philippines.
● Creates a video
● Video
presentation on the Presentation
existing establishments
under Commercial
food service and on-
site food service.

Week 2-3 ❖ Module

UNIT 1- Food Service (Lesson 2,
● Identify the different Operations Page )
factors to be ❖ Online
Lesson 2- Essential ● Discussion of ● Online ● Distribute ❖ Discussion Video Links
considered and to be
Preliminary Foodservice topics in discussion modules and ● Essay writing ❖ Video Talks – ❖ Rubric
followed in preparation
Processes- Menu class of topics have Oral Scoresheet
of a menu. Planning 3 online/offline Examination for Oral Exa,
● Differentiate the
● Presentation ● Online discussion ❖ Write Up ❖ Rubric
various kinds of Menu ● Mechanics of Menu of output in presentatio and (Short Essay) scoresheet
and its uses. Planning 1 class n of output presentation for Essay
● Makes a sample menu ● Kinds of Menu ● Menu Making Writing
● Rules on Menu ❖ Rubrics for
based on the assign
Format Menu
types of Food service.
making
Week 4 Lesson 3 – Purchasing

● Describes the 4I’s of a ● What is Purchasing

competent food buyer ● Qualities of a ● Making ❖ Discussion ❖ Module
through a pep-talk. competent buyer. sample ❖ Video (Lesson 3)
● Methods of Buying ● Distribute purchase Presentation ❖ Online Links
● Sequence the step by
1 ● Discussion of ● Online modules and order. ❖ Video ❖ Rubrics for
step procedure in
topics in discussion have Simulation Purchase
purchasing materials 3 request
class of topics online/offline
for foodservice activity.
discussion
operations. ● Presentation ● Online and
● Make a sample of output in presentatio presentation
canvass of items and class n of output
purchase order in
accordance to the
Menu.

Week 5-6 Lesson 4 – Food

Preparation and Cooking
● Makes a sample ● Discussion of ● Online ● Distribute ● Making ❖ Discussion ❖ Module
standardized recipes. ● Food preparation topics in discussion modules Standardized ❖ Video (Lesson 4)
and cooking class of topics and have Recipe Presentation ❖ Online Links
6 2
methods. ● Presentation ● Online online/offlin ❖ Rubrics for
● Standardized recipe of output in presentatio e discussion Standardize
class n of output and d recipe.
presentatio
n
Week 7-9 Lesson 5 – Methods of
Food Presentation and
● Identify the different Service ● Discussion of ● Online Distribute ● Food service ❖ Discussion ❖ Module
types of food service, topics in discussion modules and demonstration ❖ Video / (Lesson 5)
● Demonstrate proper ● Classifications of 3 1 class of topics have . PowerPoints ❖ Online Links
serving food. ● Presentation ● Online online/offline Presentation ❖ Rubric for
arrangement and
● Characteristics and of output in presentatio discussion and ❖ Lab Laboratory
name each utensils
Manner of Serving class n of output presentation Rotation Activity
arranged in Food .
accordance to the
 type of service.

Midterm Exam and Food Service Industry Immersion (40hrs)

Course Content 3: Final Term Coverage
Week 10-11 UNIT II – SETTING UP A
FOOD SERVICE
● Identify the different
market forms and its Lesson 6 – Material ● Discussion of ● Online Distribute ❖ Oral Activity. ❖ Discussion ❖ Module
categories of foods. Resources in the food topics in discussion modules and ❖ Video / (Lesson 7)
service. class of topics have PowerPoints ❖ Online Links
● Classify alcoholic and
6 2 ● Presentation ● Online online/offline Presentation ❖ Rubric for
non-alcoholic
● Categories and of output in presentatio discussion and ❖ Meat Me Oral
beverages. Market Forms of class n of output presentation Activity Activity.
● Recognize various food Foods and its factors ❖ Oral
service equipment’s to be considered Summary
and its functions when buying the
item.
● Beverages and other
Supplies.
● Food service
equipment and its
functions
Week 12-13 Lesson 7 The Meal
Experience
● Understand the
different key factors ● Customers Needs
affecting customers ● Meal Experience ● Discussion of ● Online Distribute ❖ Reaction ❖ Discussion ❖ Module
Factors topics in discussion modules and Paper. ❖ Video / (Lesson 8)
satisfaction
● Level of Customer class of topics have PowerPoints ❖ Online Links
● Write a Restaurant/
Service 6 2 ● Presentation ● Online online/offline Presentation ❖ Rubric for
Food Service Review as ● Key Factors affecting of output in presentatio discussion and ❖ Six Thinking Reaction Pa
you dine, and note if customers class n of output presentation Hats and
you are satisfied with satisfaction Mine
the most important ❖ Decent
intangible factors Proposal-
Activity
affecting ones
 restaurant experience.

Week 14-15 Lesson 8 Sales History and

Forecasting

● Discussion of ● Online Distribute ❖ Laboratory on ❖ Discussion ❖ Module

● Define terms related to ● Importance of topics in discussion modules and fish and ❖ Video / (Lesson 9)
sales history and forecasting 6 2 class of topics have shellfish dishes PowerPoints ❖ Online Links
forecasting, such as ● Presentation ● Online online/offline Presentation ❖ Rubric for
● Factors affecting
sales, guest count, of output in presentatio discussion and ❖ Basketful of Laboratory
forecasting
check average, etc. class n of output presentation Ideas Activity
● How to conduct ❖ Lab
● List factors that affect
accurate Restaurant Rotation
forecasting in a
Sales Forecast
foodservice operation.
● Restaurant Menu
Forecasting
Techniques

Week 16-17 Lesson 9 Current Trends in

the Foodservice Industry .
● Make a brief and
concise feasibility study ● Capital Requirement 18 12 ● Discussion of ● Online Distribute ❖ Market Study ❖ Discussion ❖ Module
projecting market ● Feasibility Study. topics in discussion modules and through online ❖ Video / (Lesson 10)
class of topics have survey utilizing PowerPoints ❖ Online Links
study, projection of
● Presentation ● Online online/offline google forms. Presentation ❖ Rubric for
sales and expenses. ❖
of output in presentatio discussion and Feasibility
class n of output presentation 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 LLANEVIE AZEL V. ZAMORA-NIEZ, MBA MYRNA V. CEÑO, MBA JULIETA A. CEBRERO, Ph. D LINA T. CODILLA, Ph.D.
offered Faculty BSHM Program In-Charge Dean, School of Arts and Sciences Vice President for Academic Affairs
subjects)

January 18 2021

Date Shown: Shown by: Shown to:

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

Faculty Position Student Student Student