Achievers International College of Culinary Arts and Technology, Inc.

Zamboanga City
Tourism and Hospitality Management PQF Level 5 (Diploma Program)
3 – year Diploma in Hospitality Management Technology leading to Bachelor of Science in Hospitality Management

SYLLABUS IN FUNDAMENTALS IN FOOD SERVICE OPERATIONS

COURSE NAME FFO 111 – FUNDAMENTALS IN FOOD SERVICE OPERATIONS

COURSE CREDITS 5

COURSE DESCRIPTION Study of cost control systems as they apply to restaurants, hotels, and other
food service operations such as the College’s food service complex. Includes
experience in preparation of financial and control related reports and the
analysis such. Utilizes the practical learning experiences of the computer
laboratory to anchor and reinforce knowledge.
CONTACT HOURS 5 hrs. lecture, 10 hrs. laboratory/week

PREREQUISITES None

COURSE OUTCOMES This course intends to:

A. Cognitive
Explain the need for effective cost control;
Describe the primary methods of hospitality purchasing systems and
management;
 B. Psychomotor
Calculate cost of sales, food cost percentage, and buffet costs;
determine menu costs based on pricing formulas;

C. Affective
Demonstrate ethical cost control practices for the hospitality industry .

REQUIRED Fundamentals in Food Service Operations

TEXTBOOKS/REFERENCES Revised Edition 2014
By: David K. Hayes, Jack E. Miller and Lea R. Dopson

Fundamentals in Food Service Operation

By: Jack E. Miller and David K. Hayes

ASSESSMENT METHODS Basic requirements of Fundamentals of Food Service Operations that includes:
1. Presentation of the preliminaries.
2. Oral recitation for the specific questions ask during reporting of students
3. Assignments, quizzes and demonstrations
LEARNING PLAN/DETAILED COURSE OUTLINE:

A. PRELIM

WK HRS LEARNING OUTCOME TOPIC STRATETIGES/ ASSESSMENT OF

LEARNING OUTCOMES
ACTIVITIES

 An overview of the  Self-paced  Oral recitation

Industry and the  Grouped  quizzes
Manager discussion
 Food and Beverage
Cover Planning
LO1: Apply methods to Module
evaluate project business  The Controllers Role in
performance the Preparation of
2 12 Budgets
 Approach to Budgeting
 Planning for Sales
Menu Design
 Menu Pricing  Self-paced  Quizzes
˗ elasticity of demand  Gallery Walk  Oral
LO2: Identify cost Recitation
classification s based on - methods of menu
pricing Major Exam
2 12 how the cost will be used
● Traditional Pricing
and cost plus mark-up
pricing

● Product Cost
Percentage Pricing
 ● Maximizing Sales By
Adopting Menu
Engineering Techniques

● Menu Engineering
Decision Matrix Graph,
suggestive selling and
training technique and
incentives


B. MIDTERM

 The Purchasing  Self-paced  Quizzes

Department  Demonstration  Actual
 The Goals of demonstration in
Purchasing
processing foods
- helping to write the
by fermentation
menu according to
2 12 target market
and pickling

LO4: Value the importance - provides cross

and goals of purchasing utilization of products,
and the methods and seasonal products and
uses of ethics purchasing difficult to get products

● Saving Money

● Independence in the
Purchasing Department

● Ethical Relationships,
 Legal issues and Purchase
Specifications


 Product Information  Group discussion  Quizzes
 Quality and Quantity  Demonstration  Oral Recitation
Specifications  Self-paced  Actual
- inventory on hand
demonstration of
LO5: Practice the process
- purchase order and processing food by
of calculating purchased
receipt of the goods sugar
product and inventory
concentration
2 12 system - cost of acquisition

- volume pricing and 

safety stock

Perishable and Non-

Perishable Products

 Consistency

 Reliability

 Availability


 Butcher Test  Self-paced  Quizzes
- raw materials  Concept  Actual
Mapping demonstration in
-enter required
 Demonstration applying thermal
information
 LO6: Process of managing - obtain price quotes process
the raw materials such as
 Raw Food Test
ordering, receiving, -butcher test results
2 12 inspecting and storing
-calculation of test
results

 Canned Food Test/ Can

Cutting Test
 Staple Dry Test
 Blind Taste Test

C. SEMI-FINALS

 Food Profitability  Reporting  Quizzes

 Targeted Ideal Cost  Gallery Walk  Actual
LO6: Apply yield  Suggested Target  Demonstration demonstration of
percentage to potential Percentages processing food
2 10
cost  Potential Costing by drying and
-Inventory dehydration
-item inventory
-inventory worksheet
 Conducting Food
Potential Costing
 Pre-prep Recipe
Worksheet
 Accompaniment Prep
Recipes
 Actual Food Cost
 Cost of Goods Sold to
 Customers
 Cost of Food Lost
Through Poor
Purchasing Practices
 Cost of Food in Lost
Receiving and Storage
 Controlling Entree
Items
 Cost of Food Lost in
Production and
controlling waste
 Reporting  Oral Recitation
 Demonstration  Quizzes
 Monthly Physical
 Numbered Heads  Process food by
Inventory and Monthly
Food Cost salting, curing and
Calculations smoking
 Physical Inventory 
 Perpetual Inventory
 Reasons for Inventory
Taking and
Reconciliation
-verify accuracy of
requisitions

-verify ending
LO3: Calculate inventory
inventory extension
3 18 value; and the use of
methods
various inventory
valuation methods - unit prices on
requisitions compared
to those on the actual
 inventory

-review all the

paperwork and
calculations

 Inventory Valuation
Methods
 First in-First out (FIFO)
-last in-First out

-average method

-actual method

-last price method

 Monthly Food Cost

Calculation and
Controls
 Other Costs that
Contribute to the
Monthly Cost
Calculation
 Employees Meals
 Cost of Breakage ,
Spoilage and Spoilage
Waste
 Reporting Promotional
or Entertainment
Expenses

 D. FINALS

Preservatives  Reporting  Quizzes

The value of food  Concept mapping Apply
LO7: Implement an Additives  demonstration additives and
Interpret  Chemical preservatives
preservatives and in processing
the Hurdle meat and
Principles of Food preserving
Preservation food.
2 12

 Classification of  Reporting  Quizzes

Packaging  “one minute  Actual
 Required paper” demonstration
2 12 properties for  Group activity in Food
LO8: Apply Food Packaging Packaging Packaging
 Packaging  Major Exam
Materials
 Labelling

CRITERIA PRELIM MIDTERM SEMI-FINAL FINAL

ATTENDANCE 10% 10% 10% 10%
QIUZ/ORAL PARTICIPATION 20% 20% 20% 20%
LABORATORY/MAJOR OUTPUTS 40% 40% 40% 40%
MAJOR EXAMINATION 30% 30% 30% 30%
TOTAL 100% 100% 100% 100%
Prepared by: Approved by: Noted by:

PRINCESS NELLAINE S. YTING

Faculty Member Chairperson School President