Revised foodAndBeverage Service Procedure Syllabus

Republic of the Philippines
Western Philippines University

A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.
Mission
WPU commits to develop quality human resource and green technologies for a dynamic economy and sustainable development through relevant instruction,
research and extension services.
Goals of the College.
1. To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of the Program. (Except For GE Subjects)
1. To prepare students to undertake task, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government agencies
in accordance with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and
international environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office and
Housekeeping Operations.
Program Outcomes. (Depending on the CMO of the Program)
1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
6. Work effectively with other stakeholders and manage conflict in the workplace.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal moral and ethical standards.
9. Demonstrate knowledge on the tourism industry, local tourism products and services.
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WPU-QSF-ACAD-10A Rev. 01 (01.10.22)
ACADEMIC AFFAIRS
10. Manage and market a service-oriented business organization.
11. Perform and monitor financial transactions and reports.
12. Perform human capital development functions of a tourism-oriented organization.
13. Utilize various communication channels proficiently in dealing with guests and colleagues.
13. Observe and perform risk mitigation activities.
14. Interpret and apply relevant laws related to tourism industry.
15. Produce food products and services complying with enterprise standards.
16. Provide food and beverage service and manage the operation seamlessly based on industry standard.
17. Perform and maintain various housekeeping services for guest and facility operations.
18. Plan and implement a risk management program to provide a safe and secure workplace.
Program Curriculum Map (if given in the CMO include in the syllabus, add columns if necessary)
Course Program Outcomes

Pre-
Clusters Code Title 1 2 3 4 5 6 7 8
requisite
A. Course Information
Course Code HPC106
Course Title Fundamentals in Lodging Operations
Course Description This course is designed as a basic training aid for food service staff involved in food and beverage industry. This study
develops student positive hospitable attitude and technical skills ability. The topics include food service equipment, food and
beverage product knowledge, menu terminology, styles of service, service procedures, beverage product knowledge, beverage
service procedures, room service, functions operations, clearing the table, and end of service procedures.
Pre-requisite Course
Co-requisite Course None
Term and Year Level
Offering Second Semester, Second Year
Credit Unit/s 3-0-3
Contact Hours/Week 3 hours Lecture and Activity
B. Learning Outcomes
At the end of the semester, the students can:
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ACADEMIC AFFAIRS
1. Recognize the application of the University’s mission and objectives in the work place and exhibit the core values of the University.
2. Distinguish the sectors of Food Service Industry and the factors affecting the successful operation of food service establishments.
3. Classify food and beverage service areas, equipment and tools.
4. Explain the types of food and beverage services.
5. Differentiate the names of food and beverage service personnel and their functions.
6. Execute good customer relations.
7. Perform napkin folding, centerpiece making and table skirting.
8. Execute correct food and beverage service sequence.
9. Demonstrate how to carry out wine service and specialized forms of food and beverage services.
C. Learning Plan
Intended Learning Teaching and Learning Instructional Assessment

Week Topics
Outcomes Activities Resources Tools/Tasks
At the end of the topic, the ORIENTATION A. Face to face A. Face to face
● Laptop
students can: 1.1 Western Philippines B. New Normal B. New Normal
● Understand the concept of University ● LCD Projector with
outcome-based education and PowerPoint
1.2 Mission
infer the results and Presentation
applications of the learning 1.3 Vision
acquired through this
particular course. 1.4 Core Value
1 ● Become responsible, 1.5 University Policies and Regulations
courteous and considerate
1.6 Objectives of the BSE
students with Integrity
1.7 Course Syllabus, Requirements and
Grading System
1.8 Classroom Requirements and
Laboratory Guidelines
1.9 Laboratory Uniform
2 At the end of the topic, the I - History of Food Service Operations
● Group activity (activity ● Laptop ● Summative
students can:
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ACADEMIC AFFAIRS
1.1 Classification of Food and Beverage No. 1) measurements written works No.
● Learn about the history of the ● LCD Projector with
1.2 Service Facilities and conversion table 1
Food Service Industry PowerPoint
1.3 Supervision and Organizational Presentation
● Communicates well through ● Summative
listening and analysis 1.4 Hierarchy for Restaurant Operations ● Laboratory Performance Task
No. 2
Material
At the end of the topic, the II - Attributes of Food and Beverage o PowerPoint
● Laptop ● Summative
students can: Service Personnel lecture
Presentation Written Works
● Relate the attributes of a
● LCD Projector with No. 2
service personnel o Interactive
2.1 Hygiene, Safety and Sanitation in the PowerPoint
3 ● Utilize Hygiene, Safety and Discussion ● Summative
Presentation
2.3 Restaurant Organization Performance Task
Sanitation o Group Activity
2.4 The Table and its appointment (activity No. 2) ● Laboratory No. 3
● Make use of the table Material
o Identify Tools
and Equipment
At the end of the topic, the III - Menu
● Interactive lecture with ● Laptop ● Summative
students can:
3.1 Menu Planning PowerPoint Written Works
● Design a menu
3.2 10 Commandments of Menu Design
● Discussion Food Service PowerPoint
4 3.4 Varieties of Meals/Menu ● Summative
Operations and its Presentation
3.5 Menu and its courses Classification Performance Task
● Laboratory No. 3
Material
5 At the end of the topic, the IV - Napkin Folding
students can:
PowerPoint Performance Task
● Make at least 7-10 Napkin
Folds ● Discussion
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ACADEMIC AFFAIRS
PowerPoint
● Laboratory ● Rubrics on Bread
Presentation
and Pastry
● Faculty demonstration
Laboratory
● Laboratory
● Return demonstration evaluation form.
Material
At the end of the topic, the V - Rules of Laying a Table

students can:
5.1 2 and 3 Plate Carrying Technique PowerPoint Performance Task
● Carry Plates and Glasses
5.2 Three Methods of Carrying Glasses ● Discussion in menu
planning PowerPoint
6 ● Rubrics on Bread
Presentation
and Pastry
● Laboratory Laboratory
evaluation form.
Material
At the end of the topic, the VI - Order of Service

● Laboratory ● Laptop ● Summative
students can:
6.1 Organizing Mise-en-Place Performance Task
● Exhibit the Order of Service ● Faculty demonstration
6.2 Table Set - Up
from arrival to departure of
PowerPoint
7 the guests ● Return demonstration ● Rubrics on Bread
Presentation
and Pastry
● Set – Up a Table
● Laboratory Laboratory
Material evaluation form.
8 MIDTERM EXAMINATION
9 At the end of the topic, the VII - Table Skirting
students can:
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ACADEMIC AFFAIRS
No. 8
● Skirt a Table ● Laboratory ● LCD Projector with
PowerPoint ● Rubrics on Bread
● Faculty demonstration
Presentation
in Carry Plates and and Pastry
Glasses Laboratory
● Laboratory Material evaluation form.
● Practice carry plates and
glasses
At the end of the topic, the VIII - Proper sequence of Food and
students can: Beverage Service
● Serve Food and Beverage with 8.1 The Food and its Accompaniment ● LCD Projector with No. 9
its proper accompaniment ● Laboratory
8.2 Bussing Procedures PowerPoint
10 ● Buss out properly ● Faculty demonstration Presentation ● Rubrics on Bread
8.3 Service Etiquette and Pastry
in Table Set-up
● Laboratory Material Laboratory
● Relate customer relations and ● Return demonstration evaluation form.
interpersonal skills
● Role play
At the end of the topic, the IX - Bar and Beverage Service
students can:
9.1 The Different Styles of Table PowerPoint Performance Task
● Serve different types of Service ● LCD Projector with No. 10
beverages in the bar ● Laboratory
11 PowerPoint
● Faculty demonstration Presentation ● Rubrics on Bread
● Provide different styles of table and Pastry
in Beverage Service
service ● Laboratory Material Laboratory
evaluation form.
● Return demonstration
12 At the end of the topic, the X - Prepare for Shifts
● Laboratory ● Laptop ● Achieve at least 2.5
students can:
10.1 How to carry trays safely and ratings on table
● Carry trays properly efficiently ● Faculty demonstration
setting within 2
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ACADEMIC AFFAIRS
in Carry trays properly minutes
● LCD Projector with
● Return demonstration PowerPoint ● Achieve at least
Presentation
75% ratings on a
quiz
● Laboratory Material
At the end of the topic, the XI - Wine Service

● Interactive lecture with ● Laptop ● Achieve at least
students can:
PowerPoint minimal deviation
● Serve Wines
● LCD Projector with on how to carry the
● Laboratory
PowerPoint tray safely and
13 efficiently
● Faculty demonstration Presentation
in Wine Service
At the end of the topic, the XII - Flambé

● Laboratory ● Laptop ● Achieve at least
students can:
minimal deviation
● Make a Flambé Dessert ● Faculty demonstration
● LCD Projector with on how to serve
in Flambé wines efficiently
14-15 PowerPoint
Presentation
● Return demonstration ● Achieve at least
● Laboratory Material 75% ratings on a
quiz
16 At the end of the topic, the XIII - Flower Arrangement and
● Interactive lecture with ● Laptop ● Achieve at least 2.5
students can: Designs
PowerPoint ratings on Flambé
● Arrange different flower
● LCD Projector with within 8 minutes
arrangement ● Laboratory
PowerPoint
● Faculty demonstration Presentation
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ACADEMIC AFFAIRS
in Flower Arrangement
At the end of the topic, the XIV - Room Service

● Interactive lecture with ● Laptop ● Achieve at least
students can:
PowerPoint minimal deviation
● Perform proper room service
● LCD Projector with on flower
● Laboratory
PowerPoint arrangement within
17 ● Faculty demonstration Presentation 2 hours
in Room Service
18 FINAL EXAMINATION
D. References (printed/online resources must be within 10 years)
Food & Beverage Service Manual by Maria Punay, 2012

Design and Layout of Food Service Facilities by John C. Birchfield, 2009
The Food and Beverage Manager by Paul Cullen, 2011
Food & beverage cost control: Ojugo, Clement, 2010
Food & beverage cost control: Ojugo, Clement, 2011
Bar & Beverage service with mixology: Rojo, Lorenzo, 2012
Beverages basics: Small, Robert 2011
Other References: None Print Materials

Restaurant Service “The Waiter’s Friend”
The Culinary Institute of America’s – Food & Beverage Institute
Other References: Ebrary
Institutional Food Management by Sethi, Mohini
Design and Layout of Food Service Facilities (3rd Edition) by Birchfield, John C.
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ACADEMIC AFFAIRS
Service Management by Krishna, D.S. Gopala, Raghavan, H.V.S & Reddy, P.N
E. Grading System
Table for the Lecture
Criteria Midterm Final
Quizzes/Assignment 20% 20%

Attendance/Attitude & Behavior 15% 15%
Class Participation/Report 15% 15%
Output 15% 15%
Major Exam 35% 35%
---------------------------------------------------------------------------
100% 100%
Table 2.0
Total Weighted Score

Grade
( Passing=60)
1.0 95.60- 100.00
1.25 91.15- 95.59
1.5 86.70- 91.14
1.75 82.25- 86.69
2.0 77.80-82.24
2.25 73.35- 77.79
2.5 68.90- 73.34
2.75 64.45- 68.89
3.0 60.00- 64.44
5.00 Below 60
F. Course Requirements
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ACADEMIC AFFAIRS
1. Midterm/ Final Event Activity

2. Quizzes/ Long Tests
3. Recitation/Assignment
4. End Term Project (Output)
5. Laboratory Exercise
6. Attitude/Grooming
7. Attendance
G. Course Policies
ATTENDANCE: A student at WPU is expected to attend classes in order to progress satisfactorily toward completion of course objectives. In this intense, hands-
on course, attendance is mandatory for all classes. The reason for the absence does not matter. Even if you are ill or have a good reason for being absent, the
information below applies. In other words, your participation is very important! Failure to have the proper uniform and equipment will result in
forfeiture of 50% of the lab grade for the day. Every lab that you miss means 50 points are lost.
Arriving late will count against you. Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “Cutting
out” before the class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day.
EXCESS ABSENCES: No matter how many classes you miss, you are always welcome to attend a class. Students accumulating more than more three (3)
absences may jeopardize their grade, fail or be withdrawn from the course. If you are not in class, you cannot earn evaluation points, so this will have a tendency to
pull down your total points earned for the course. Remember, a perfect daily grade is 50 points. Two absences are nearly the difference between an “A” and a “B” or
“D” and “F”. You may also miss opportunities to complete skill competency projects.
TARDINESS: Tardiness is inconsiderate and affects all students. Be professional an on time. Excessive tardiness may be reflected in your grade.
MAKE-UP WORK: In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates. Please come to my office during office
hours. The daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given. Any arrangements for special
scheduling of an exam must be made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates. Hand-outs from previous classes are not
usually brought to the next class. You can pick up a handout during chef’s hours if available.
STUDENTS WITH DISABILITIES

Each campus offers support services for students with documented physical or psychological disabilities. Students with disabilities must request reasonable
accommodations through the Office for Students with Disabilities on campus where they expect to take the majority of their classes. Students are encouraged to do
this three weeks before the start of the semester.
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ACADEMIC AFFAIRS
H. Consultation Hours
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently
unfair to those students who consistently work hard to achieve a high grade every day. Incomplete are not normally given unless you have a situation such as a
serious, long term medical problem that prevents you from attending class.
Prepared by: OMAR L. PALAO

Instructor I
Date Signed: ________
Recommending Approval: MONINA A. EQUINA Approved: SOL DE VILLA B. RAMA
Program Chair, BSE DEAN, CBM

Date Signed: __________ Date Signed: __________
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Republic of the Philippines

Western Philippines University

Goals of the College.

Objectives of the Program. (Except For GE Subjects)

Program Outcomes. (Depending on the CMO of the Program)

Course Program Outcomes

Intended Learning Teaching and Learning Instructional Assessment

At the end of the topic, the V - Rules of Laying a Table

At the end of the topic, the VI - Order of Service

At the end of the topic, the XI - Wine Service

At the end of the topic, the XII - Flambé

At the end of the topic, the XIV - Room Service

D. References (printed/online resources must be within 10 years)

Food & Beverage Service Manual by Maria Punay, 2012

Other References: None Print Materials

Table for the Lecture

Criteria Midterm Final

Quizzes/Assignment 20% 20%

Total Weighted Score

1. Midterm/ Final Event Activity

STUDENTS WITH DISABILITIES

Prepared by: OMAR L. PALAO

Recommending Approval: MONINA A. EQUINA Approved: SOL DE VILLA B. RAMA

Program Chair, BSE DEAN, CBM

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