OUR LADY OF PERPETUAL SUCCOR COLLEGE

General Ordonez Street, Concepcion Uno, Marikina City

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
FUNDAMENTALS IN FOOD SERVICE OPERATIONS
2ND Semester, AY 2018-2019

COURSE SYLLABUS
PHILOSOPHY We believe that every learner has talents and potentials to be developed, dignity and worth to be valued, rights to be respected and responsibilities to be assumed; education is a shared responsibility of
the learner, home, school and community; the school provides the environment for equipping individuals with learning skills, technology and life skills for a successful and purposeful life in the
21st century; an educational program which promotes global awareness, financial literacy, world-class entrepreneurship, and functional knowledge in economics, business, civics, health and environment
will support global and local development.
VISION We envision OLOPSC College as a premier caring educational institution that contributes to the development of a progressive and peaceful society by empowering its graduates to be responsible
stewards of God’s gifts, of good character, academically excellent, highly competitive, and globally prepared for the 21 st century.
MISSION OLOPS College is committed to providing relevant, quality and holistic education by:  nurturing God-loving individuals with Marian virtues and spirituality; instilling love of country, pride in our identity and
cultural heritage. Creating an academic environment that stimulates love for learning and provides opportunities for the application of learning in real life; fostering awareness, behavioral changes and
engagement in practices towards sustainable development; developing leadership with a heart for service; and equipping learners with 21 st century skills.
INSTITUTIONAL OUTCOMES A graduate shall be able to:
1.       internalize the philosophy, vision, mission of the institution;
2.       promote academic excellence and global competitiveness;
3.       lead as a responsible steward of God’s gifts;
4. contribute to the socio-economic development of the society as highly skilled, competent, and globally competitive professionals and entrepreneurs
GRADUATE OUTCOMES Graduate Attributes Program Objectives Program Outcomes
The program is designed to: At the end of the program, a student should be able to:
A graduate of Our Lady of Perpetual Succor 1. implement innovative academic and skill development programs which 1. obtain national and international certifications;
College is envisioned as a person of good effectively prepare students to meet local and international quality standards; 2. exceed customer and employer expectations by working
character, of academic excellence, highly 2. instill the OLOPSCIAN core values in the students; competently and productively as a hotel and restaurant
competitive and a responsible steward of 3. produce highly skilled, competent, globally competitive, caring, and socially professional here and abroad;
God’s gifts. responsible hotel and restaurant professionals; 3. exhibit the distinctiveness of a caring, socially responsible,
4. develop leadership and entrepreneurial skills of students for them to dependable, competent and globally competitive OLOPSCIAN
contribute to the socio-economic development of the country and of the hotel and restaurant manager;
world, as managers and/or owners of hotels, restaurants, or any hospitality - 4. contribute to the socio-economic development of the country and
related business. of the world, by becoming a successful entrepreneur in the
hospitality industry.
COURSE INFORMATION
Course Code: Course Title: Lecture: Laboratory: Credit Units:
HPC3 FUNDAMENTALS IN FOOD SERVICE OPERATIONS units units 4 units
Course Description: This course covers the food and beverage department of a hotel; its organization structure, roles and responsibilities; types of operating equipment; table setting, utensils, glassware, chinaware, table
linen and trolley; types of table setting and skirting: food and beverage style; silver- service, gueridon service, room service; restaurant meal periods and menu; restaurant service sequence; safety and
sanitation in food and beverage service operations; quality guest service in a restaurant and handling guest complaints; methods of payment; practical service in food and beverage service.
Course Outcomes: At the end of the course, each student should be able to:
1. Promote graduates with wisdom, who embody creative thinking, good citizenship, values and reflective ethics of leadership and abilities to work with a team.
2. Equipped students with specialized knowledge and skills in the provision of quality services that are responsive to the needs of the guest, clients, and the professional environment by providing
adequate technical expertise and applying the latest trends in hospitality management.
3. Encourage positive attitude in the hospitality and tourism industries anchored with a strong sense of social responsibility.
 4. Develop prospective hospitality managers who can efficiently and effectively manage and administer business operation in the industry, developing partnership, collaboration and networks
here and abroad
5. Inculcate effective communication skills, coupled with ample exposure un the use of relevant technological advancements in the hospitality and tourism industry businesses, in the practice of
research and the pursuit of knowledge, independence and an entrepreneurial spirit.
6. Equipped through knowledge in the principles of kitchen and restaurant operations, product preparation and service.
7. Provide an in-depth knowledge in the art and science of culinary, sanitary and nutrition manner in the hospitality industry.
Course Prerequisite: Contact Hours/Week:
Principle of Safety, Hygiene (NS6) and Sanitation, 6 hours

THC1, HPC1

COURSE OUTLINE AND TIME FRAME

FUNDAMENTALS IN FOOD SERVICE OPERATIONS

Prelim Period Content/Subject Matter Midterm Period Content/Subject Matter Final Period Content/Subject Matter
Week 1 Orientation Week 7 Food Service Sequence Week 13 Room Service
Week 2 Restaurant Service Equipment Week 8 Table Skirting/ Flower Arrangement Week 14 Cahier Order Taking / Room Service Waiter
Week 3 Classification of Food and Beverage Week 9 Waitering Service Week 15 Service Quality
Week 4 Types of Menu/ Types of Service Week 10 Serving Beverage and Wine Week 16 Culminating Activity
Week 5 Prepare and Set-Up Tables Week 11 Menu Presentation Week 17 TESDA
Week 6 PRELIMINARY EXAMINATION Week 12 MIDTERM EXAMINATION Week 18 FINAL EXAMINATION

ACADEMIC HONESTY
 Academic honesty, as expected of every student, is important to the process of education and to upholding high ethical standards. Acts of cheating, plagiarism, inappropriate use of technology, or any other kind of unethical
behavior, may subject the student to necessary academic disciplinary measures and penalties including dismissal.
 All work required for submission for purposes of evaluation in a course, including journals, tests, term papers, position papers, must represent only the work of the student unless certain indications like pertaining to group or
dyadic activity is otherwise stipulated.
 Materials cited and/or taken from the work of others, and used as reference and literary supplement must be acknowledged. Particular materials submitted to fulfill requirements in one course may not be submitted in another
course without prior approval of the instructor(s). It is a thrust that students be encouraged to practice ingenuity in producing outputs.

ATTENDANCE REGULATIONS
 Students enrolled in the subject are expected to attend each and every scheduled meeting and to be present for the full class period. Absenteeism and tardiness, regardless of cause, are a threat to academic achievement.
These cases will be addressed accordingly.
 A student who is absent from a class is responsible, nevertheless, for all material covered during the class period. The student is also subject to appropriate consequences if a test, quiz, recitation, homework assignment, or any
other activity falls on the day of absence unless the student is granted an excused absence. Excused absences may be granted to students who participate in extra-curricular activities, however, due process is observed.
COURSE REQUIREMENTS
 Final Exam / Practical Application (Mock Operation)
 Restaurant Immersion
 TESDA ASSESSMENT

GRADING SYSTEM: REFERENCES:

Tasks 60%  Cousins, John (2016) Food and Beverage Management; for hospitality, tourism and event industries, Fourth
quizzes/seatwork 15% Edition. Wolvercote, Oxford: Goodfellow
recitation/participation 15%  Perdigon, Grace P. (2016) Food Service Management in the Philippines. Second Edition. Quezon City: C &
attendance 10% E Publishing
output/lab work 20%  Viana, Jake C. (2015) Food Service and Management II, Manila: Mindshapers Co., Inc.
(assignments, journals, projects, oral and written reports)  Punay, Maria Lutgardamanuela B. (2015) Food Service Management: A practical Guide for Students and
Individuals preparing for a career in food and beverage management. First Edition, Manila, Rex Book Store
Major Examinations 40%  Brown, G. & Hepner K. (2014) The Waiter’s Hand Book, French Forest, NSW: Pearson Education Australia.
(Prelim, Midterm, Finals) 100% ONLINE RESOURCES:
1. http://www.foodandbeverageservice.com

LEARNING PLAN
 COURSE COVERAGE – PRELIMS

Week Intended Learning Outcomes (ILOs) Course Content Teaching-Learning Assessment (ATs) Resource Time
Activities(TLAs) Task Tool Materials Frame
1 At the end of the course, the student will be able to: 1. OLOPSC Mission and Vision o Lecture Recitation Rubric Student handbook 6 hrs
 put to practice the ideals embedded in the 2. OLOPSC Rules and Regulation based o Facilitated discussion Course Outline
philosophy, vision, mission and graduate attributes on the Student Handbook Whiteboard
 explain coherently the mission and vision of the Our 3. Introduction to the Course Whiteboard marker
Lady of Perpetual Succor College a. Introduction of Oneself
 relate effectively the mission and vision of OLOPSC b. Overview of the course
to their respective field of study
 Know the course regulations, expectation and
requirements.
 Identify a variety of food and beverage service
operations
2  Familiarize with the Tools and Equipment in Food Dining/ Restaurant Tools and Equipment Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
Service a. Silverware LCD Presentation Oral and written report Rubrics Whiteboard
 Explain their functions b. Glassware Whiteboard marker
c. China ware LCD Projector
d. Linen
e. Tools and Equipment
3  Classify Food and Beverage Industry Classification of Food and Beverage Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Discuss Food and Beverage Job Description and a. Restaurant LCD Presentation Oral and written report Rubrics Whiteboard
Function b. Bar and Restaurant Simulations/Demonstration Whiteboard marker
c. Other Types of F&B Outlets LCD Projector

4  Discuss about the types of menu Types of Menu Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Learn about the menu groupings a. Ala carte LCD Presentation Laboratory Activity: Perform Rubrics Whiteboard
 Learn the art of napkin folding b. Table d’hôte Simulations/Demonstration Table Napkin Folding Whiteboard marker
 Discuss the types of table napkin and sizes c. Set menu LCD Projector
d. Cycle Menu
The art of napkin folding
a. Different kinds of Table Napkin
Folds
5  Practice precise arrangement of tableware Prepare and Set-Up Tables Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Learn the 7 basic principles in table setting a. Change linen LCD Presentation Laboratory Activity: Perform Rubrics Whiteboard
 Discuss the types of set-up b. Types of set-up basic linen change Whiteboard marker
 Perform basic linen change LCD Projector
6

PRELIMINARY EXAMINATION

COURSE COVERAGE – MIDTERM

7  Discuss the general sequence of dishes Food Service Sequence Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 And other food courses a. The classic menu LCD Presentation Oral and written report Rubrics Whiteboard
 Explain the regular sequence of service b. Food service methods Simulations/Demonstration Assignments Whiteboard marker
 Learn the significant responsibilities of waiters LCD Projector

8  Demonstrate different kind of table skirting Table Skirting/ Flower Arrangement Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Demonstrate eight basic flower arrangements a. Gathered or shirred LCD Presentation Laboratory: Perform Rubrics Whiteboard
designs b. Box pleat Simulations/Demonstration different table skirting/ and Whiteboard marker
c. Fringe flower arrangement LCD Projector
d. Swag
9  Discuss about the duties of food server Waiter Service Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Explain the rules for laying tables a. Laying tables LCD Presentation Laboratory: Perform service Rubrics Whiteboard
 Demonstrate three method of carrying glasses b. Glass carrying technique Simulations/Demonstration and buss-out Whiteboard marker
 Demonstrate serving soup c. Serving soup LCD Projector
 Discuss when to clear guest table and crumbling the d. Crumbling down
table
10  Discuss the food and beverage sequence Serving beverage and wines Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Demonstrate great and seating guest properly a. Service Styles & Techniques LCD Presentation Laboratory: Perform Rubrics Whiteboard
 Demonstrate how to serve wine professionally b. Basic Technical Skills in Practice Simulations/Demonstration beverage and wine Whiteboard marker
service LCD Projector
11  Demonstrate how to present the menu Menu Presentation Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Discuss the sequence of menu serving a. Menu card LCD Presentation Laboratory: Perform menu Rubrics Whiteboard
b. Menu book Simulations /Demonstration presentation using menu Whiteboard marker
card and menu book LCD Projector
12
MIDTERM EXAMINATION

COURSE COVERAGE – FINALS

13  Discuss room service and taking order Room Service Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Demonstrate room service and basic steps in taking a. Preparing Room Service LCD Presentation Oral and written report Rubrics Whiteboard
room service b. Storage of Equipment and Products Simulations/Demonstration Laboratory: Room service Whiteboard marker
 Discuss telephone guidelines in receiving calls c. Preparing room service equipment LCD Projector
d. Taking room service orders
e. Setting up trays and trolleys
f. Basic Technical skills

14  Discuss how to handle complaints Cahier Order Taking / Room Service Waiter Lecture – Discussion Graded Recitation Answer Key Textbook 6 hrs
 Demonstrate suggestive selling and up selling to a. Up selling LCD Presentation Rubrics Rubrics Whiteboard
customers b. Suggestive selling Case Study Whiteboard marker
 Discuss tips in selling and LCD Projector
15  Explain the importance of quality in service Service Quality Lecture – Discussion Quizzes Answer Key Textbook 6 hrs
 Illustrate ways of handling customer complaints a. Customer Satisfaction LCD Presentation Rubrics Whiteboard
 Identify the different types of functions b. Interpersonal Skills Simulations/Demonstration Whiteboard marker
 Demonstrate the basic table skirting styles c. Handling Complaints LCD Projector
Function Operations
16  Apply all the principles and skills thru practical 4. Culminating Activity Simulations Practical Rubrics Textbook 6 hrs
demonstration Whiteboard
Whiteboard marker
LCD Projector
17  Apply all the principles and skills thru assessment 5. Practical Competency Assessment Lecture – Discussion Assessment Assessment tools Textbook 6 hrs
OHP/LCD Presentation teboard marker
LCD Projector
18
FINAL EXAMINATION

Prepared By: Jahdey Elaine S. Santos Checked By: Jocelyn Q. Bobadilla Checked By: Jocelyn Q. Bobadilla
Faculty in Charge Area Chair Dean