I.

Course Code:HPC3
II. Course Title: FUNDAMENTALS IN FOOD SERVICE OPERATIONS WITH LAB
III. Course Units:3 UNITS (1 unit for Lecture)
(2 units for Laboratory)
III. Course Description: This course describes the necessary knowledge, develop the various skills and cultivate
the proper attitude needed for the delivery of quality service of food and beverage
operations in hotels and restaurants. Topics include clean and tidy bar and food service
areas; develop and maintain food & beverage product knowledge; Manage responsible
service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic
beverages; Provide a link between kitchen and service area; provide advice to patrons
on food and beverage services provide food and beverages services; Provide room
service; Provide silver service; Take food orders and provide courteous table service;
Manage intoxicated persons.
IV. Course Outcomes:
At the end of the course, the student must have:
A. Demonstrate knowledge on the tourism industry, local tourism products and services.
B. Provide food products and services complying with enterprise standards.
C. Provide food and beverage service and manage the operation seamlessly based on industry standards.
D. Apply management skills in Food and Beverage service and operations.

TOPICS:
LECTURE LABORATORY
PRELIM MODULE 1 FOOD SERVICE MODULE 1. HYGIENE, SAFETY AND
OPERATION SANITATION IN RESTAURANT
1. Introduction ORGANIZATION
2. History 1. Hygiene and sanitation
3. Sectors of the food service 2. Maintaining a safe environment
industry 3. Avoiding hazard
4. Types of food service 4. Maintaining a secure environment.
operation
5. Classification of Food and MODULE 2. THE TABLE AND ITS
Beverage Service Facilities APPOINTMENTS
1. Criteria for selecting good table
MODULE 2 ORGANIZATIONAL appointments.
HIERARCHY FOR RESTAURANT 2. Table linens
OPERATIONS 3. Dinnerware
1. Organizational chart of the 4. Flatware
Food and Beverage 5. Glassware
Department 6. Hollow wares and other service
2. Duties and Responsibilities of equipment
the staffs.
MODULE 3. RULES WHEN HANDLING
MODULE 3 ATTRIBUTES OF FOOD TABLE APPOINTMENTS.
AND BEVERAGE SERVICE 1. Dinnerware
PERSONNEL 2. Flat wares
1. Professionalism 3. Glass wares
2. Projection
3. Personal grooming and
hygiene
4. Unpleasant habits
MIDTERM MODULE 4 STYLES OF TABLE MODULE 4. TABLE NAPKIN FOLDING
SERVICE 1. Prepare materials
1. Table Service 2. Types of Table Napkin folding
2. Assisted Service
3. Self Service MODULE 5. TABLE SKIRTING
4. Single-point service 1. Prepare materials
5. Specialized service 2. Types of Table Skirting

MODULE 5 MENU AND ITS

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 COURSES
1. Functions of menu
2. Menu Types
3. Menu format
4. Factors in writing a menu
5. Factors in compiling a menu
6. Menu Design
7. Basic Principles of Organizing
a menu
8. Menu Courses
SEMI-FINALS MODULE 6. PERFORM MODULE 6. PREPARE THE DINING
WORKPLACE AND SAFETY ROOM/RESTAURANT AREA FOR
PRACTICES SERVICE
1. workplace procedures for 1. Take table reservations
health, safety and security 2. Prepare service stations and
practices equipment
2. Child protection duties 3. Set up the tables in the dining
relevant to the tourism area
industry 4. Set the mood/ambiance of the
3. Observe and Monitor People dining area
4. Deal with emergency
procedures MODULE 7. WELCOME GUESTS AND
5. Maintaining Safe personal TAKE FOOD AND BEVERAGE ORDERS.
presentation standards 1. Welcome and greet guests
6. Maintaining a safe and secure 2. Seat the guest
workplace. 3. Take food and beverage orders
4. Liaise between Kitchen and
MODULE 7. PROVIDE EFFECTIVE service areas
CUSTOMER SERVICE 5. Job role
1. Greet Customer
2. Identify needs of customers MODULE 8. PROVIDE FOOD AND
3. Deliver service to customer BEVERAGE SERVICES TO GUESTS
4. Handle complaints/conflict 1. Introduction
situations, evaluation and 2. Serve food orders
recommendations 3. Assist dinners
4. Serve beverage orders
5. Process payments and receipts
6. Conclude food service and close
down dining area
7. Manage intoxicated persons

FINALS MODULE 8. PROMOTE FOOD AND MODULE 9. PROVIDE GUERIDON

BEVERAGE PRODUCTS SERVICE
1. Know the product 1. Prepare equipment and materials
2. Undertake suggestive selling for service
3. Carry out upselling strategies 2. Provide gueridon service to guest

MODULE 9. FOOD QUALITY MODULE 10. PROVIDE ROOM SERVICE

ASSURANCE AND SAFETY 1. Take and process room service
1. Introduction orders
2. Food quality and food safety 2. Set-up trays and trolleys
3. Present room service account
MODULE 10. RECEIVE AND 4. Clear away room service
HANDLE GUEST CONCERNS equipment
1. Introduction 5. Role model
2. Listen to the complaint
3. Apologize to the guest
4. Take proper action on the
complaint
5. Record Complaints

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