Food Service II Syllabus

(Lecture/Laboratory)
Rev 0| August 8, 2022

Adventist University of the Philippines

COLLEGE OF HEALTH
NUTRITION AND DIETETICS DEPARTMENT
COURSE SYLLABUS IN FOOD SERVICE II
FIRST SEMESTER 2022-2023

I. GENERAL INFORMATION ABOUT THE UNIVERSITY

PHILOSOPHY
The work of education and work of redemption are one: to restore in humanity the lost image of God through the
harmonious development of the mental, physical, social and spiritual faculties.
MISSION
The Adventist University of the Philippines is committed to provide quality Bible-based education, nurturing
students for academic excellence, Christlike character, and exemplary service.
VISION
Adventist University of the Philippines envisions to be a leading Adventist educational institution in the Asia-
Pacific region.
https://www.youtube.com/watch?v=hyXMz4TNNqs

CORE VALUES
As faculty and staff of the Adventist University of the Philippines, we value:

Accountability and Integrity. We hold ourselves responsible for our professional and personal actions to
God, to one another, and to our stakeholders. We shall therefore live and serve with integrity—with
wholeness of character, consistency of lifestyle; faithfully adhering to the spiritual truths and values
taught in the Word of God.
Committed Service. We shall serve our students and all whom we encounter, dedicating our time, personal skills,
professional expertise, and resources as we realize the high academic and spiritual expectations of
Adventist education, in turn spending our lives in serving others.
Excellence in Work. We continually strive to be among the best in all we do: in teaching, and in delivering
consistently high quality services.

INSTITUTIONAL OUTCOMES
As a result of their educational experience at AUP, graduates will exemplify:

No INSTITUTIONAL OUTCOMES (IOs)

.

1 Professional Competence. Expertise and leadership in their academic or professional discipline, continually
improving professionally through lifelong learning.

2 Active Faith. A growing, transforming relationship with God and application of the biblical truths expressed in
the Seventh-day Adventist beliefs and spirituality to a variety of real-world issues.

3 Social Responsibility. Commitment and engagement to improve the quality of life of all people, and to care for
the environment.

4 Selfless Service. Application of knowledge to real-world challenges in the spirit of unselfish service, fulfilling
God’s calling in their lifework.

5 Balanced Lifestyle. Pursuit of wholeness by maintaining a balanced healthy lifestyle – spiritually, mentally,
physically, and socially.
 Food Service II Syllabus
(Lecture/Laboratory)
Rev 0| August 8, 2022

PROGRAM OUTCOMES (PO)

BSND graduates can:

PO PROGRAM OUTCOMES (PO) (IO)

No.
1 Promote the role of nutrition and dietetics for human well - being in relation to the needs, 3,4,5
resources and potentials of individuals, groups and families.
Apply the concept of comprehensive nutritional care for the total wellness of individuals in 3,4
2
multidisciplinary and multicultural settings.
Integrate nutrition concerns with local and national development efforts. 3,4
3
Manage nutrition programs for individuals, groups, and institutions. 3,4
4
Demonstrate the ability to plan and manage a foodservice unit in a hospital or other 1
5
settings.
Plan and implement an economically viable activity related to nutrition and dietetics. 1
6
Ability to design and/or conduct a scientific study on food, nutrition, and related topics. 1
7
Conduct themselves in a manner consistent with the ethical standards for the profession. 1,5
8

Actively engage in a lifelong learning activity. 1

9
Advance the Christian mission of bringing health and healing to man through committed 2,5
10
service.

II. INFORMATION ABOUT THE COURSE

C OURSE T ITLE Food Service II (Lecture / Laboratory)
C OURSE C ODE FNDT 325 and FNDT 325L
C REDIT U NITS 3 units; 10:30-12:00 TTh; 1:00-7:00pm M
PRE -REQUISITE Food Service I
CLASS MODALITY Face-to-Face
C LASS SCHEDULE

C LASSROOM

C OURSE D ESCRIPTION
This course puts emphasis on personal management, laws and regulations related to food service
establishment and institutions, catering management and emergency feeding. Basic concepts in facilities planning,
layout and development of equipment specifications are included. Laboratory experiences include applications of
the principles and techniques in Food Service I in an

COURSE OUTCOMES

At the end of the course, the students can:

No. Course Outcomes Program
 Food Service II Syllabus
(Lecture/Laboratory)
Rev 0| August 8, 2022

Outcomes
1 Discuss the principles of personnel management as applied to foodservice. 5
2 Discuss the laws and regulation related to foodservice institutions. 5
3 Explain the principples and techniques in catering and emergency feeding. 3,4,5
4 Acquire the skills in operating different types of foodservice equipment 5
5 Plan a sample menu for different existing conditions during emergency situations. 3,4,5
6 Apply the basic principles and techniques in planning different foodservice facilities. 5,6
7 Plan and present a layout for a proposed foodservice establishment. 5
8 Prepare a feasibility study on foodservice operations.

COURSE REQUIREMENTS
1. Quizzes (13%) – Quizzes will be given from assignments or class discussion.
2. Examinations and Chapter tests (20%)
Examinations include your prelims, midterms, pre-finals, and finals. These examinations will be
taken face to face.
3. Foodservice Blueprint- Design and submit a sample layout of a foodservice facility displaying the
storage, pre-preparation, main cooking, service and dining and dishwashing areas.
4. Case Analysis (%) – Submit a case analysis of emergency feeding situation from a journal published
in 2018-2022.
5. Feasibility Study (%). Submit and present in class a feasibility study of a foodservice business.

FORMAT OF THE FEASIBILITY STUDY

1. F ORMAT
A. S PACING : TOP , RIGHT , BOTTOM 1 INCH ; LEFT SIDE 1.5’
B. F ONT : 12, TIMES NEW ROMAN
C. PAPER SIZE : LETTER 8.5 X 11
D. NUMBER OF PAGES : 5-8 PAGES
E. SP ACING : DOUBLE SPACE
2. CONTENT
A. TITLE PAGE
B. TABLE OF CONTENTS
C. INTRODUCTION
NAME / TITLE OF BUSINESS , RATIONALE , OBJECTIVES ( AT LEAST 3), LOCATION , AND SERVICES OFFERED ( WITH MENU
CARD SAMPLE )
D. WORKERS’ JOB DESCRIPTION
E. COST AND BUDGETING
F. ATTACH THE BLUEPRINT

LABORATORY

1. 7 DAYS CYCLE MENU - Each group is required to pass a 7-day cycle menu and will be utilized in the
implementation.
2. LABORATORY PERFORMANCE - Each student will be graded according to the output or performance
during the hands-on activities.
3. PORTFOLIO - It is expected to be submitted by group a week after the implementation with the
following content: Name of the recipe, picture, yield, ingredients with quantity and cuts and
procedure.
 Food Service II Syllabus
(Lecture/Laboratory)
Rev 0| August 8, 2022

GRADING C RITERIA

L ECTURE
Summative Activities 20%
Study Guide Responses 20%
Major Examinations and Chapter Tests 27%
L ABORATORY
Quizzes 13%
Lab Performance 10%
Write-ups 10%
100%

GRADING SYSTEM
LETTER G RADE E QUIVALENT H ONOR P T
A 98.00 – 100.00 4.00
A– 95.00 – 97.99 3.75
B+ 92.00 – 94.99 3.50 COMPUTATION OF GRADE
B 89.00 – 91.99 3.25
B– 86.00 – 88.99 3.00 [RAW SCORE ÷ P ERFECT SCORE ]
C+ 83.00 – 85.99 x 70 + 30 X [ALLOTTED
C 80.00 – 82.99 2.50 PERCENTAGE ]
C– 77.00 – 79.99 2.25
D 75.00 – 76.99 2.00
F 74.00 and below 0.00

CONTINGENCY PLAN FOR MISSED CLASSES: You and the teacher will always be in constant communication in case loss of
connection, power outages, or unavoidable circumstances that cause the missing of classes.Your class should come
into agreement to address missed classes as promptly as possible.

BEHAVIORAL E XPECTATIONS

1. Attendance. Students are expected to attend all lectures. A student who incurs absences of more than
20% of the total contact hours during the semester shall fail the course. Only absences due to sickness
(with medical certificate) and unavoidable circumstances will be excused. However, the student shall be
held responsible for all lessons and requirements missed during the absence.
2. Proactivity. You are expected to be proactive in class discussions. Make sure that you are ready for
discussions and questions by studying your readings ahead of time.
3. Punctuality. You will be expected to send in requirements promptly. Reasonable time will be given for
your work, but late work of will be given deductions.
4. Honesty. Every student is to work independently (no copying, no cheating, no copy and paste) on all
assessment activities. A student is responsible for protecting his/her work from being copied.
 Food Service II Syllabus
(Lecture/Laboratory)
Rev 0| August 8, 2022

5. Dress Code and Proper Grooming. Students are expected to be in complete uniform during class.
Students must wear their IDs while in the school premises.

Textbook AUP Library Call No

Local

 Punay, Maria Lutgarda M. Food Service Management.2015. Rex Books Store

 Jamorabo-Ruiz Adela, Grace P. Perdigón and Virginia S. Claudio. 2006. Quantity Food Production in the
Philippines. Nutritionist-Dietitians’ Association of the Philippines and Merriam & Webster Bookstore
Inc., Manila, Philippines.
 Perdigon, G.P., Chavez, L.L., & Claudio, V.S. (2009). Food, Water and Environmental Sanitation and
Safety. Manila, Philippines: Merriam & Webster Bookstore Inc.
 Perdigon, G. 2004 (updated 2008). Facilities Planning and Design for Lodging and Foodservice
Operations. Manila, Philippines: Merriam and Webster Bookstore, Inc.
 Perdigon, Grace P. (2007). Foodservice Management in the Philippines. C&E Publications.
 Sison, P.S., Payos, R.P., & Zorilla, O.S. (2013). People Mangement in the 21st Century 8th ed. People
Management Association of the Philippines, Manila: Rex Book Store.

Foreign

 Bajao, G. & Bachanicha, R. Fundamentals in Food Service Operations.2018. Rex Books Store
 Drummond, K.E. & Brefere, L. (2017). Nutrition for foodservice and culinary professional 9 th ed. NJ: John
Wiley & Sons.
 Gregoire, M. (2013). Foodservice Organizations: A Managerial and Systems Approach 8 th ed. Upper
Saddle River, NJ: Pearson/Prentice Hall Co.
 Hudson, N.R. (2013). Management Practice in Dietetics 3rd ed. Cognella Academic Publishing.
 Keiser, J., DeMicco, F., Cobanoglu, C., & Grimes, R. (2007). Analyzing and Controlling Foodservice Costs:
A Managerial & Technology approach 5th ed. Prentice Hall.
 Knechtges, P.L. (2012). Food Safety: Theory and Practice. Sudbury, MA: Jones & Bartlett.
 Kotschevar, L. & Withrow, D. (2008). Management by Menu 4th ed. Hoboken, NJ: John Wiley and Sons
Inc.
 Lieux, E.M. & Luoto, P. (2008). Exploring Food Service Systems Management Through Problems 3 rd ed.
Prentice Hall.
 Payne-Palacio, J. & Theis, M. (2015). Foodservice Management: Principles and Practices 13 th ed. Upper
Saddle River, NJ: Pearson/Prentice Hall Co.

Others

 Implementing Rules and regulations of Chapter III Food Establishments on the Code of Sanitation of
the Philippines (PD856) Department of Labor and Employment.
 Occupational Safety and Safety Standards as amended Department of Labor and Employment.
Handbook on Worker’s Statutory Monetary Benefits. (2006) Bureau of working Conditions. Intramuros
Manila.
 Journals and Magazines on Human Resource Development
 Cookbooks and Food Magazines
 Websites (Instructor’s recommendation)
 Basic Foods !
Rev 3 | August 9, 2021

III. LEARNING DESIGN

Dates and Topics (co) Learning outcomes Learning Activities Resources Assessment
number of
hours

Aug, 8 COURSE KNOWLEDGE Announcements of PMV song Question and

2 hrs ORIENTATION • Memorize the expectation self- Answer
CONTENT OF THIS philosophy, mission, and reflection and questions
SYLLABUS vision (PMV) of AUP on the course
• Information about • Understand the
Getting to know each
the institutional outcomes,
other
university: core values and program
philosophy, outcomes Groupings
mission, vision, SKILL
institutional • Sing the PMV song
outcomes, ATTITUDE/VALUES
core values and INTEGRATION
program • Appreciate the
outcomes importance of abiding
• Requirements of by the rules and
the regulations of the class
course: course and the university
outcomes, • Joyfully fulfill the
and the course requirements of the
outline course
Aug 1 - INTRODUCTION CO1 KNOWLEDGE Readings about Food Drummond, K.E. & • Quiz
9,11,15 • Review of Food • Discuss concepts and Service I terms and Brefere, L. (2017). • Active
(9 hrs) Service terms concepts Nutrition for participation
System I previously learned in foodservice and • Course works
• Definition of terms Foodservice Review and Discussion of culinary professional • Examination
the basic terms and
• Concepts System I; and 9th ed. NJ: John Wiley
process in a food service
• Define terms to be used operation. & Sons. • Cycle menu
during the • Active

6 of 15
 Basic Foods !
Rev 3 | August 9, 2021

course. participation
SKILLS
• Plan a meal.
ATTITUDE AND VALUES
INTEGRATION
• Participate in the review
of FS 1.
• Motivation
Aug. 2 • ORGANIZATION CO1 KNOWLEDGE Readings about Food Drummond, K.E. & • Quiz
16,18,22 AND CO6 Service I terms and Brefere, L. (2017). • Active
• Define terms related to
22 (9 MANAGEMENT concepts Nutrition for participation
organization
hrs) • Definition of terms foodservice and • Course works
and management;
• Types of • Classify types of Video Presentation about culinary professional • Examination
Organization organizations; and tips on planning a menu 9th ed. NJ: John Wiley
• Theories of • Describe the theories, & Sons. • Cycle menu
Management levels and • Active
• Levels of functions of management. participation
Management SKILLS
• Functions of • Plan a meal.
Management ATTITUDE AND VALUES
• Leadership INTEGRATION
• Tools of • Show ability to organize
Management and manage
a group.
• Organize

Aug 23, 3 - LEADERSHIP CO1 KNOWLEDGE Readings about the types Bajao, G. & • Quiz
25,29 (9 CO6 • Discuss the traditional of leadership in an Bachanicha, R. • Active
hrs) leadership organization Fundamentals in participation
roles; and Food Service • Course works
• Describe the new Discussion about Operations.2018. • Examination
approaches. leadership skills. Rex Books Store
SKILLS • Laboratory
- Plan and prepare a performance
meal. • Active
ATTITUDE AND VALUES participation

7 of 15
 Basic Foods !
Rev 3 | August 9, 2021

INTEGRATION
• Demonstrate
leadership.
• Servant Leadership

4- PERSONNEL CO1 KNOWLEDGE Readings about Personnel Bajao, G. & • Quiz

Sept 1, MANAGEMENT CO6 Describe the processes Management Bachanicha, R. • Active
(1.5 hrs) • Recruitment involved in Fundamentals in participation
• Selection personnel management: Learning and discussion on Food Service • Course works
• Hiring recruitment, how to manage a kitchen Operations.2018. • Examination
staff in a operation
• Training selection, hiring, training, Rex Books Store
• Evaluation evaluation, • Laboratory
• Disciplining discipline, benefits and performance
Employees communication. • Active
(Professional Ethics) SKILLS participation
• Employee Benefits • Plan, prepare, and serve
• Communication a meal.
ATTITUDE AND VALUES
INTEGRATION
• Participate in the
activities.
• Sensible

Sept 5,6 5 • LAWS AND CO1 KNOWLEDGE Readings about the Laws Republic Act 10611 • Quiz
(6.5) REGULATION CO2 • Discuss the legal and Regulations in the ‘”Food Safety Act of • Active
AFFECTING CO6 considerations Philippines and around the 2013” participation
FOODSERVICE affecting foodservice world. • Course works
INSTITUTIONS IN institutions in Codex Alimentarius • Examination
Learning and Discussion or Food Code of the
THE the Philippines; and
about the importance of Food and Agriculture
PHILIPPINES • Identify the basic steps following food safety laws Organization by • Laboratory
• Legal to follow in and regulations in a World Health performance
Considerations obtaining permit to foodservice organization Organization. • Active
(Zoning; Licensing; operate a or establishment. participation
Workers’ foodservice establishment.
compensation SKILLS
and benefit • Plan, prepare, and serve

8 of 15
 Basic Foods !
Rev 3 | August 9, 2021

coverage) a meal.
• Professional Ethics ATTITUDE AND VALUES
• Basic steps to INTEGRATION
follow in • Acknowledge and follow
obtaining permit to the laws and
operate a regulations.
foodservice • Obedience
establishment

Sept 9,12 6 - FACILITIES CO1 KNOWLEDGE Readings about Bajao, G. & • Quiz
(6.5hrs) PLANNING CO6 • Discuss the factors to foodservice equipment Bachanicha, R. • Active
• Factors to consider CO7 consider in and facilities and its Fundamentals in participation
in facilities planning; function Food Service • Course works
facilities planning • Discuss the functional Operations.2018. • Examination
Learning and Discussion
• Functional requirements; Rex Books Store
about planning a facility
requirements and layout • Laboratory
• Planning the • Discuss on how to plan performance
atmosphere of the • Active
foodservice facilities atmosphere of participation
foodservice facilities.
SKILLS
• Plan a facility layout.
ATTITUDE AND VALUES
INTEGRATION
• Participate in planning.
Sept 13, 7- WORK PLACE CO1 Explain ergonomics or Readings about types of Bajao, G. & • Quiz
15, 19 DESIGN CO6 human workplace design Bachanicha, R. • Active
(9hrs) • Space allocation CO7 engineering. Fundamentals in participation
• Ergonomics or SKILLS Learning and Discussion Food Service • Course works
Human • Design a foodservice about the importance of Operations.2018. • Examination
ergonomics or human
Engineering workplace. Rex Books Store
engineering
• Environment ATTITUDE AND VALUES • Laboratory
INTEGRATION performance
• Creative • Active
participation
Sept 8 - LAY-OUT OF CO1 KNOWLEDGE Readings about the types Bajao, G. & • Quiz
CO6 of layout facilities

9 of 15
 Basic Foods !
Rev 3 | August 9, 2021

20,22,26 FACILITIES CO7 • Discuss the types of Bachanicha, R. • Active

(9 hrs) • Space Arrangement receiving; and Video presentation about Fundamentals in participation
and an actual layout facility of Food Service • Course works
• Discuss the receiving
Flow a food service Operations.2018. • Examination
personnel and
• Layout configuration establishment. Rex Books Store
the receiving process.
• Guidelines in setting SKILLS • Laboratory
a • Plan and layout a Jamorabo-Ruiz performance
layout for the foodservice facility. Adela, Grace P. • Active
following: ATTITUDE AND VALUES Perdigón and participation
Storage Areas; Pre- INTEGRATION Virginia S. Claudio.
preparation Areas; • Resourceful 2006. Quantity Food
Main Production in the
Cooking Area; Service Philippines
Areas; Dishwashing
Areas
Sept 27, 9 - EQUIPMENT CO1 KNOWLEDGE Readings about the use of Bajao, G. & • Quiz
29 ; Oct SPECIFICATIONS CO4 • Classify the equipment equipment in the Bachanicha, R. • Active
3 (9 hrs) • Classification of CO6 used in food foodservice operation. Fundamentals in participation
Equipment service; and Food Service • Course works
• Standard dimension • Identify the standard Operations.2018. • Examination
of dimensions of Rex Books Store • Finish
different types of different types of product
equipment equipment. • Laboratory
SKILLS performance
• Plan, prepare, and serve • Active
a meal using participation
the proper equipment.
ATTITUDE AND VALUES
INTEGRATION
• Cooperate in the
activities.
Oct 6,10 10 - EMERGENCY CO1 KNOWLEDGE Readings about how to Food Safety • Quiz
(7.5hrs) FEEDING CO3 conduct emergency Government • Active
• Define terms used in
- Definition of Terms CO5 feeding Website participation
emergency
- Guidelines in feeding: • Course works
Planning Learning and discussion • Examination
• Discuss the guidelines in about the Contingency

10 of 15
 Basic Foods !
Rev 3 | August 9, 2021

Disaster Meals planning plan of a food service • Finish

- Kinds of Food disaster meals; and product
needed in • Give examples of food • Laboratory
all Stages of needed in all performance
Emergency stages of an emergency. • Active
• Planning a sample SKILLS participation
menu • Plan and prepare a menu
for the following based on
conditions (No fuel, no different emergency
water; Fuel available, situations.
no ATTITUDE AND VALUES
water; Water INTEGRATION
available, - Volunteer in serving
no fuel; Water and others.
Fuel • Generosity
available)
Oct 11, 11 - CATERING AND CO1 KNOWLEDGE Readings about the types Bajao, G. & • Quiz
13,17 BANQUET CO6 of catering establishment Bachanicha, R. • Active
• Discuss the space
(9hrs) • Type of Catering allocation in a work Fundamentals in participation
Establishment Learning and Discusson Food Service • Course works
place; and
• Factors to consider about conducting an in- Operations.2018. • Examination
• In-campus catering campus catering
establishing a catering functions. Rex Books Store • Finish
functions.
business ATTITUDE AND VALUES product
• Establishing the INTEGRATION • Laboratory
Market • Cooperate in the activities. performance
• Contracting • Service • Active
Catering Service - participation
basic
consideration and
requirements in: off
premise catering; on
premise catering
Oct 18, 12 - FEASIBILITY CO1 KNOWLEDGE Readings in making a Food and Agriculture • Quiz
20, (3hrs) STUDY CO6 • Discuss the guidelines in feasibility study Organization Website • Active
PREPARATION CO8 making participation
• Basic Guidelines feasibility in setting up a Learning and Discussion • Course works

11 of 15
 Basic Foods !
Rev 3 | August 9, 2021

• Components of a foodservice about creating a food • Examination

feasibility study establishment. service establishment • Finish
SKILLS product
• Plan, prepare and serve • Laboratory
meal. performance
ATTITUDE AND VALUES • Active
INTEGRATION participation
Show self-reliance when
working
independently.
• Self-reliance
"Parents should now
encourage their
children to become more
independent." EGW
90 Total Hours

III. INFORMATION ABOUT THE TEACHER

N AME : Maria Athenna T. Mallari & Ms. Zeny (Cafeteria)

C ONTACT N UMBER : 09171690894
E-MAIL A DDRESS : mariaathennamallari@gmail.com
C ONSULTATION H OURS : Monday 8:00-10:00 am, Friday 9:00-10:00 am

Maria Athenna T. Mallari Maribel C. Balagtas, DrPH Miriam R. Estrada, DrPH

12 of 15
 Basic Foods !
Rev 3 | August 9, 2021

Course Facilitator Chair, Nutrition and Dietetics College Dean

13 of 15
 Basic Foods !
Rev 3 | August 9, 2021

14 of 15
 Basic Foods !
Rev 3 | August 9, 2021