TECHVOC DEPARTMENT

DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT TECHNOLOGY

SCHOOL YEAR 2023-2024
COURE CODE: : HMPE 3

COURSE TITLE: : Food and Beverages Operation

COURSE DESCRIPTION: The student will learn the necessary knowledge, develop various skills and cultivate the
proper attitudes needed for the delivery of quality service of food and beverage operations
in hotels and restaurants. Topics include the following: Clean and tidy bar and food
service areas; Develop and maintain food & beverage product knowledge; Manage the
responsible service of alcohol; Prepare and serve cocktails; Prepare and serve
nonalcoholic beverages; Provide a link between kitchen and service area; Provide advice to
patrons on food and beverage services; Provide food and beverage services; Provide room
service; Provide silver service; Take food orders and provide courteous table service;
Manage intoxicated persons.

PRE-REQUISITE : None

CREDITS : 3

GENERAL LEARNING

EXPECTED GRADUATE PROGRAM OUTCOME COURSE LEARNING OUTCOME

ATTRIBUTES
Creative Critical Thinker  Recognize the need for, and have the
ability to engage in independent and
lifelong learning in specialized
technologies;
 Lead and present ideas and practical
suggestions to appropriate people on
how improvements could be made;
 Evaluate the application of Critical
LO1. Recommend and prepare an
extensive range of food and beverage
products
table-side service requirements
LO2. Plan functions related to Food
and Beverage Service at a hotel or
restaurant.
LO3. Evaluate the monitoring and
 Thinking (Higher Order Thinking maintaining of stock.
Skills) and adjust Problem Solving
Techniques;
 Develop systems in managing and
maintaining information;
 Shape and sustain strategic
thinking and attitudes towards the
common good;
Transformative Lifelong Learner  Apply knowledge of mathematics, LO4. Facilitate the process of
science, technology fundamentals, financial sale transactions.
and technology specialization to
defined and applied technology
procedures, processes, systems, or
methodologies: In aid of systems
design addressing identified
technology problems, conduct the
following: Identify problem, conduct
researches, investigations and
experiments and come up with
conclusions and solutions;
 Select and apply appropriate
techniques, resources and modern
technology and IT tools, including,
but not limited to, prediction and
modeling to broadly-defined
technology-related activities, with
an understanding of the limitations;
 Communicate effectively on broadly-
defined technology-related
activities with the technology
affiliated community and with the
society and large, by being to
comprehend and write effective
reports and design documentation,
make effective presentations, and give
and receive clear instructions;
 Demonstrate understanding of the
 societal, health, safety, legal, and
cultural issues and the consequent
responsibilities relevant to
technology practice;
 Understand the impact of technology
solutions in societal and environment
context, and demonstrate knowledge
of and need for sustainable
development;
 Demonstrate knowledge and
understanding of technology
management principles and apply
these to one’s own work, as a member
and leader in a team and to manage
projects in multidisciplinary
environments;

Socially Responsive  Apply professional ethics and LO5. Assess and evaluate the
responsibilities and norms of service team in the dining
technology practice. area/restaurant.
 Function effectively as an individual
and as a member of diverse
technical teams;
 Manage and evaluate workplace
policies and procedures relevant to
the workplace.
 Establish, manage, and sustain OHS
programs relevant to the workplace;
 Develop high-performing
entrepreneurs;
 Demonstrate a sense of patriotism,
both in the national and global milieu.
COURSE CONTENT:
A. INTRODUCTION:
This course is designed to enhance the knowledge, skills, and attitudes in accordance with industry standards. This
covers competencies that a person must achieve in performing task such as directing and leading service team in the
dining area, organizing and preparing specialized menu requirements, banquet and catering functions, processing
financial transactions and monitoring and maintaining stock.
B. LEARNING ACTIVITIES
PRELIMINARY SESSION
PRESENTATIO
LEARNING CONTENT METHODS PRACTICE FEEDBACK RESOURCES TIME/WEEK
N
ORIENTATION WEEK 1
Prepare extensive range Discussion Read and Activity 1: Reflect the Week 2
of food and beverage Understand Key Introductory outcomes of E-Books
products for table side Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
service requirements Learning Points
Learner’s Learner’s Materials
Activity 1:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Differentiate famous Discussion Read and Activity 2: Reflect the Week 3
ethnic food Menu Understand Key Introductory outcomes of E-Books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 2:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
PRELIMINARY EXAMINATION – WEEK 4
MIDTERM SESSION
PRESENTATIO
LEARNING CONTENT METHODS PRACTICE FEEDBACK RESOURCES TIME/WEEK
N
Design menu planning Discussion Read and Activity 3: Reflect the Week 5
Understand Key Introductory outcomes of E-Books
Activity & Pre- your actions on
 Self- Topics and Module Pre-Module
Directed Learning Points Learner’s Learner’s Writing
Activity 3: Reflection Reflection: Materials
Blended Introductory Practicing
Occupational LMS
Activity & Pre-
Start-of-Module
Module Internet
Skills Check
Learner’s Connection
Reflection
Perform gueridon service Discussion Read and Activity 4: Reflect the Week 6
Understand Key Introductory outcomes of E-Books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 4:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Compare/ contrast Discussion Read and Activity 5: Reflect the Week 7
types of events Understand Key Introductory outcomes of E-Books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 5:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
MIDTERM EXAMINATION -WEEK 8
PRE-FINAL SESSION
PRESENTATIO
LEARNING CONTENT METHODS PRACTICE FEEDBACK RESOURCES TIME/WEEK
N
Organize banquet event Discussion Read and Activity 6: Reflect the Week 9
order Understand Key Introductory outcomes of E-Books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 6:
Blended Reflection Reflection:
Introductory
 Activity & Pre- Practicing
Module Occupational LMS
Learner’s Start-of-Module
Skills Check Internet
Reflection
Connection

Facilitate banquet server Discussion Read and Activity 6: Reflect the Week 10
training and evaluation Understand Key Introductory outcomes of E-Books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 6:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Determine area must Discussion Read and Activity 7: Reflect the Week 11
check as team leader in Understand Key Introductory outcomes of E-books
event/ banquet Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 7:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
PRE-FINAL EXAMINATION WEEK 12
FINAL SESSION
PRESENTATIO
LEARNING CONTENT METHODS PRACTICE FEEDBACK RESOURCES TIME/WEEK
N
Facilitate handling of Discussion Read and Activity 8: Reflect the Week 13
catering service Understand Key Introductory outcomes of E-books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 8:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module
 Learner’s Skills Check
Reflection Internet
Connection

Specify control process Discussion Read and Activity 9: Reflect the Week 14
Understand Key Introductory outcomes of E-books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 9:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Plan manpower cost Discussion Read and Activity 10: Reflect the Week 15
Understand Key Introductory outcomes of E-books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 10:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Critique the control Discussion Read and Activity 11: Reflect the Week 16
process Understand Key Introductory outcomes of E-books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
Learner’s Learner’s Materials
Activity 11:
Blended Reflection Reflection:
Introductory LMS
Practicing
Activity & Pre- Occupational
Module Start-of-Module Internet
Learner’s Skills Check Connection
Reflection
Facilitate point of sale Discussion Read and Activity 12: Reflect the Week 17
transactions Understand Key Introductory outcomes of E-books
Self- Topics and Activity & Pre- your actions on
Directed Module Pre-Module Writing
Learning Points
 Activity 12: Learner’s Learner’s
Blended Introductory Reflection Reflection: Materials
Activity & Pre- Practicing
Occupational LMS
Module
Start-of-Module
Learner’s Internet
Skills Check
Reflection Connection

FINAL EXAMINATION WEEK 18

COURSE REQUIREMENTS:
1. Complete Attendance
2. Proper classroom behavior
3. Class participation
4. Quizzes
5. Major Examination
6. Project
7. National Assessment (National Certificate)

COURSE ASSESSMENT PLAN:

1. Written report
2. Demonstration
3. Portfolio
4. Observation
5. Oral questioning
GRADING SYSTEM: (MAJOR)
Class Standing 30%
 Quizzes
 Class Participation/Recitation
 Attitude/Behavior
 Portfolio
Performance Task 40%
Term Examination (Prelim, Midterm, Pre-final, Final) 30%
Term Grade CS 20% + AP 50% + TE 30%
Final Rating Prelim Grade +Midterm Grade + Final Grade
3
REFERENCE:

 Training Regulation (Food and Beverage Services NCIII) (TESDA 2018)

Prepared by:

MR. JOHN LEO T. MUNSAYAC

Subject Trainer

Noted by:

MR. JOSEPH BINGBONG M. GUTIERREZ MR. MAREON GENOVIA

Techvoc Focal Techvoc Focal Faculty Head

Reviewed and recommended by:

MR. MICHAEL B. GONZALES

Instruction Supervisor

Approved by:

MS. RICHEL C. KALAW

Department Head