Topic Assignments and Instructions for Written Report and Presentation

Topic Assignment:
CHAPTER TOPICS PRESENTER

Chapter I - Introduction 1. Course Objectives

2. Review of the Foodservice Systems I

3. Definition of Terms

4. Concepts of Foodservice System

Chapter II – 1. Definition of Terms

Organization and
Management 2. Types of Organization
a. Mechanistic/Traditional
Organization
b. Organic/Innovative Organization

3. Theories of Management
a. Management Definition
b. Absorptive Capacity Theory
c. Agency Theory
d. Agenda Setting Theory
e. Attachment Theory
f. Attribution Theory
g. Balance Theory
h. Control Theory

4. Variations of Managerial Work

a. Management by Level JULATON
b. Management by LABONG C
Department/Function
c. Managerial Skills NAVALES J

5. Functions of Management NABLO

a. Planning
b. Organizing
c. Staffing
d. Controlling
e. Directing

6. Leadership
a. Nature of Leadership ABACIAL: A & B
b. The difference between Traits and
Behaviors
c. Different Leadership Styles PLASABAS: C&D
d. Early Approached to Leadership
e. Contingency Approaches to CABRILLAS: E TO F
Leadership
f. Substitutes for Leadership HUBAC: G
g. Coaching as a Leadership Role

7. Tools of Management
a. Organizational Chart DIOCTON: A TO C
b. Job Description
c. Job Specification
d. Work Schedule LOCANDO: D TO F
e. Job Analysis
f. Budget NUEVO: G TO I
g. Leadership Style
h. Training
i. Decision Making and
Communication

8. People Management/Human Resource

Management
a. What is Human Resource NAVALES M.
 Management
b. Types of Human Resource CAJURAO: i
Management
i. Fractional HR vs Full time
DONAIRE, A: ii
HR
ii. Global vs Local HR
c. Recruitment TORDILLOS: C TO D
d. Selection
e. Hiring CABARRUBIAS: E TO F
f. Training
g. Scheduling GOZO: H & I
h. Evaluation
i. Disciplining Employees
i. Professional Ethics
j. Employee Benefits
k. Communication

Chapter III – Laws and 1. Legal Considerations

Regulation Affecting a. Zoning DACUMA
Foodservice Institutions b. Licensing VERAN
in the Philippines c. Workers’ Compensation Coverage* BALEÑA
d. Workers’ Benefit Coverage* MENGUIN
*Labor Code of the Philippines

2. Basic Steps to Follow in Obtaining Permit to LABONG B

Operate a Foodservice Establishment

3. Code of Ethics for Nutritionists-Dietitian in GABIN

the Philippines

Chapter IV – Facilities 1. Strategic Facility Planning Process

Planning a. Understanding ESPINOSA
b. Analyzing
c. Planning
d. Acting

2. Factors to Consider in Facilities Planning MABILANGAN

a. Facilities Location
b. Facilities Layout

3. Functional Requirements CABUELLO

a. Buildings and Other Facilities

4. Planning the Atmosphere of Foodservice BITENG

Facilities
a. Elements
i. Name
ii. Menu Writing
iii. Service Styles
iv. Decorations and
Ambiance

Chapter V – Work Place 1. Space Allocation DACUT

and Design
2. Ergonomics or Human Engineering FRANCE

3. Environment GELERA

Chapter VI – Layout of 1. Space Arrangement and Flow BACSAL

Facilities
2. Layout Configuration LABINE

3. Guidelines in Setting a Layout for the ff:

a. Receiving Area VILLA: A TO B
b. Storage Area
c. Pre-preparation Area BONGANCISO: C AND
d. Preparation Areas/Main cooking D
Area
e. Service Area DE ASIS: E AND F
f. Waste Segregation/Disposal Area
 Chapter VII – 1. Classification of Equipment BERBES
Equipment
Specifications
2. Specification of Equipment ACQUITAN

3. Standard dimension of Different Types of None

Equipment

4. Safety, Care, and Maintenance of ABELIDO

Equipment

Chapter VIII – Catering 1. Type of Catering Establishment LUCERIANO

and Banquet
2. Factors to Consider Establishing a Catering DONAIRE G.
Services

3. Establishing the Market CABIGAYAN

4. Contracting REDULLAS

5. Catering Service – basic consideration and

requirements in:
a. Off Premise Catering BABATIO
MASBAD
b. On Premise Catering

Chapter IX – 1. Definition of Terms BACONGAN

Emergency Feeding 2. Guidelines in Planning Disaster Meals

3. Kinds of Food needed in All Stages of BACAYCAY

Emergency

4. Planning a Sample Menu for the ff

Conditions:
a. No fuel, no water
b. Fuel available, no water
c. Water available, no fuel
d. Water and fuel available
Instructions:

1. Refer to your topic assignment and prepare your written report following the instructions below:

a. The written report should consist of a Cover Page, Table of Contents, Introduction, Objectives,
Body/ Content, Conclusion, and References.
b. Inciting and listing the references used, follow the APA format.
c. Be sure to label properly the figures and tables.
d. Use font style Arial (size 11) in the text and reduce to 10 when texts are found inside the table.
e. Use A4 sized paper.
f. Use a 0.8 to 1-inch margin at the top, bottom, and both sides.
g. The maximum number of pages is only 5 excluding the preliminary pages and list of references.
h. All written reports (hard copy) should be submitted on or before September 12, 2023 (Tuesday).
Late submissions will be deducted. This will be returned with comments and suggestions to be
incorporated in your presentation.
2. For your report presentation, follow the guidelines below:
a. Prepare a PowerPoint presentation to be presented in the class for a maximum of 15
minutes only.
c. Upload a separate file in the Stream of our Google Classroom of your PowerPoint presentation for
easier review of your classmates. The Filename should follow this format: Chapter Number of
Your Topic. Family Name.First 3 Words of the Title of your Presentation (example: 1.Cruz.History
of Foodservice).
d. You may also include links or download videos or other materials that can be used by your
classmates to better understand your topic. Please limit it to 2 only.
e. The deadline for uploading the PowerPoint presentation will be every Tuesday of your scheduled
week to present via Stream in our Google Classroom.
3. Rubrics for written report and PowerPoint presentation will be given next week.
4. For any inquiries, you may contact me through email (linellebless.canda@ssu.edu.ph), phone
(09513819547), or my FB account.