Republic of the Philippines

Western Philippines University

A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS
COURSE SYLLABUS
(HPC 6- FUNDAMENTALS IN FOOD SERVICE OPERATION)

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

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
1. Articulate and discuss the latest development in the specific field of practice.
2. Effectively communicate orally and in writing using both English and Filipino
3. Work effectively and independently in multi-disciplinary and multi-cultural teams.
4. Act in recognition of professional, social, and ethical responsibility
5. Preserve and promote Filipino historical and cultural heritage.
6. Perform the basic functions of management such as planting, organizing, leading, controlling. (for improvement)
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resource management, production and operations management,
information technology, and strategic management) and employ these concepts in various business situations.
8. Select the proper decision-making tools to critically, analytically and creatively solver problems and drive results.
9. Apply information and communication technology (ICT) skills as required by the business environment.
10. Work effectively with other stakeholders and manage conflict in the workplace.
11. Plan and implemented business related activities.
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12. Demonstrate corporate citizenship and social responsibility.
13. Exercise high personal moral and ethical standards.
14. Demonstrate knowledge on the tourism industry, local tourism products and services.
15. Manage and market a service-oriented business organization.
16. Demonstrate administrative and managerial skills in a service-oriented business organization.
17. Perform and monitor financial transactions and reports.
18. Perform human capital development functions of tourism-oriented organization.
19. Utilize information technology applications for tourism and hospitality.
20. Utilize various communication channels proficiency in dealing with guests and colleagues.
21. Observe and perform risk mitigation activities.
22. Interpret and apply relevant laws related to tourism industry.
23. Produce food products and services complying with enterprise standards.
24. Provide food and beverage service and manage the operation seamlessly based on industry standards.
25. Apply management skills in F&B service and operations.
26. Plan and implement a risk management program to provide a safe and secure workplace.

A. Course Information

Course Code HPC 6

Course Title Fundamentals of Food Service Operation
Course Description The student will learn the necessary knowledge, develop the 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 Course THC 102
Co-requisite Course NONE
Credit Unit/s 2-1-3
Contact Hours/Week 3 units/ 5 hours (2 hours lecture & 3 hours Laboratory

B. Learning Outcomes
At the end of the semester, the students can:

1. Discuss the history of food service operations and describe the development in food service industry.
2. Identify the job description of food and beverage personnel and identify the classification of food service.

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ACADEMIC AFFAIRS
3. Differentiate the types of restaurants and identify existing food service establishments in the Philippines.
4. Identify the places that have important contributions to the rise of the food service industry.
5. Discuss the food and beverage department organization structure.
6. Explain personnel management, and identify and discuss duties and responsibilities of personnel.
7. Analyze the administrative aspects of management.
8. Identify personnel policies common to all food service establishment.
9. Describe the qualities of an efficient food service personnel.
10. Discuss the importance of stillroom.
11. Identify types of glasses and its uses, and learn proper handling.
12. Identify types of chinaware and its uses, and learn proper handling.
13. Differentiate types of linens and identify the correct usage.
14. Identify furniture’s used in food service, and differentiate types of food and beverage service.
15. Apply service set-up techniques and can demonstrate proper sequence of service.
16. Perform handling of reservation and allocation of tables and proper order taking procedure.
17. Discuss the purpose and classify types of menu, differentiate types of menu and execute classic menu sequence.
18. Differentiate formal and casual table set-up.
19. Identify the equipment used in the set-up and perform food and beverage table set-up.
20. Apply service set-up techniques and organized prescribed dining layout to perform proper room service sequence.
21. Demonstrate professionalism on room service and perform order taking process for in-house guest.
22. Classify types of beverages, prepare alcoholic and non-alcoholic beverages and practice safe and sensible drinking.
23. Manage intoxicated person/guest.

C. Learning Plan

Week Intended Learning Topics Teaching and Learning Instructional Resources Assessment Tools/Tasks
Outcomes Activities
1  Getting to know each  Levelling of  University Manual  Group Output
 explain the other Expectations,  Module Presentation
overview of  Orientation on the WPU  Brainstorming  Netbook/Laptop
the course, Vision, Mission  Creative Writing
classroom Statement
policies,  Students Expectations
course towards (Instructor,
requirements peer, course), Course
and grading overview, Course
system.
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 demonstrate requirements and
awareness on setting of House rules
the Vision and  Grading system
Mission of
WPU, goal of
CBM and
objectives of
BHSM

2 and 3  explain the evolution I. Introduction to Food  Problem Solving  Module  Traditional Assessment
and trends of the and Beverage  Web-Search Activity  Netbook/Laptop a. Recognition Types
food and beverage Industry  Writing  Performance-based
industry 1. History of Food Service  Creative Writing Assessment
 define what is Industry a. Rubric
restaurant 1.1 History of Food
 differentiate types of Service Industry
restaurant Globally Greece and
 identify restaurant Rome
categories 1.2 History of food
 recall key elements Service Industry
in successful Globally Medieval
restaurant Times
1.3 History of Food
Service Industry
Globally Coffee
House
1.4 History of Food
Service Industry
Globally Eighteenth
Century
1.5 History of Food
Service Industry
Globally French
Revolution
History of Food
Service Industry
Globally American

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Revolution
1.6 History of Food
Service Industry
Globally Nineteenth
Century
1.7 History of Food
Service Industry
Globally Twentieth
Century
1.8 The Beginning of
Food Service
Industry in the
Philippines
2. The Restaurant
2.1 Definition of
Restaurant
2.2 Different types of
Restaurant
2.3 Restaurant
Categorization
Factors
2.4 9 key Elements that
makes a restaurant
Business Successful

4  discuss the concept II. Food and Beverage  Discussion  Module  Tradition Assessment
of food and beverage Organization  Web-Search Activity  Netbook/Laptop a. Recall types
organization 1. Employment in the Food  Creative Writing
 compare the and Beverage Service  Performance-based
advantage and 1.1. Staffing and Assessment
disadvantages in Organization a. Rubric
working shifting Structure
hours in food and 1.2. Personal
beverage industry workplace Skills
1.3. Occupational
Advantages in
the Food and
Beverage Service
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1.4. Occupational
Disadvantages in
the Food and
Beverage Service
working
weekends Night
and Holidays

5 and 6 b. discuss the III. Food and Beverage  Discussion  Module  Tradition Assessment
importance of still Service Equipment  Web-Search Activity  Netbook/Laptop a. Recall types
room 1. The Still Room  Creative Writing  Performance-based
c. classify food and 1.1.Definition and Assessment
beverage service importance of stillroom a. Rubric
equipment 2. Glasswares
d. apply proper 2.1 Types of
handling and Glasswares
storage of the 2.2 Proper and
equipment Handling and
storage
3. Chinawares
1.1TypeChinawares
1.2 Types of Crockery
used by an establishment
1.3 Poper handling and
storage
4. Flatware/ Cutleries
1.1 Types of Cutleries
1.2 Common Procedure
to polish cutlery
1.3 Handling and storage
of cutleries

7 e. differentiate types Food and Beverage  Web-Search Activity  Module  Tradition Assessment
of linens Service Equipment  Discussion  Netbook/Laptop a. Recall types
f. identify the uses 5.Types of Linen  Skills Demonstration  Performance-based
of the food service 4.1 Table Cloth/ Slip Cloth  Performance Assessment
equipment 4.2 Table Napkin  Creative Writing a. Rubric

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4.3 Buffet Cloth  Video Demonstration
4.4 Waiter’s Cloth or
Service Cloths
4.5 Tea and Glass Cloths
4.6 Use and control of
Linen
5. Furnitures
5.1 Tables sizes and
shapes
5.2 Sideboards or
Workstation

8 Midterm examination/ Assessment

9 and 10 a. differentiate types IV. Food and Beverage  Web-Search Activity  Module  Performance-based
of food and Services  Discussion  Netbook/Laptop Assessment
beverage service 1. Different Types of  Creative Writing a. Rubric
b. perform food and Food and Beverage  Tradition Assessment
beverage service Services a. Recall types
set-up 1.1 Table Service
c. apply service set- 1.2 English Service
up techniques 1.3 French Service
1.4 Silver Service
1.5 American Service
1.6 Russian Service
1.7 Cart Service
1.8 Buffet Service
1.9 Filipino Service
11 and 12 d. Demonstrate V. Sequence of Service  Skills Demonstration  Module  Tradition Assessment
proper sequence 1.1 Restaurant Sequence  Discussion  Netbook/Laptop a. Recall types
of service of Service or Service  Web-Search Activity  Video presentation
e. Perform handling Cycle  Presentation  Performance-based
of reservation and 1.2 Handling Reservation Assessment
allocation of & Allocation of tables a. Rubric
tables 1.3 Welcoming the guest
1.4 Seating the guest
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1.5 Order Taking
1.6 Service of Food and
Beverage Orders
1.7 Clearing
1.8 Presenting the Check
1.9 Guest Feedback
13 and 14 f. Discuss the VI. Types of Menu  Discussion  Module  Tradition Assessment
purpose menu 1.1 Purpose of Menu  Web-Search Activity  Netbook/Laptop a. Recall types
g. Classify types of 1.2 Classes of Menu  Skills Demonstration  Performance-based
menu 1.3 The Classic Menu  Presentation Assessment
h. Differentiate Sequence  Creative Writing a. Rubric
other types of 1.4 Other types of
menu Menu
i. Execute classic
menu sequence
15 j. Perform table VII. Table Setting.  Discussion  Module  Tradition Assessment
setting, table Napkin Folding, Layout  Skills demonstration  Netbook/Laptop a. Recall types
skirting, napkin and Flower Arrangement  Creative Writing  Performance-based
folding and flower 1.1 General Table Setting  Presentation Assessment
arrangement. Guidelines
k. Use table setting, 1.2Types of Table Setting a. Rubric
skirting, napkin 1.3Table Skirting  Video Presentation
folding and flower Techniques
arrangement 1.4 Table Skirting
guidelines. Guidelines
l. Organize 1.3 Napkin Folding
prescribed dining Techniques and Guidelines
layout 1.4 Table Napkin Folds
1.5 Dining Layout
1.6 Flower Arrangement/
Center Pieces
16 m. Perform proper VIII- Room Service  Discussion  Module  Traditional Assessment
sequence of room 1.1 Room Service Sequence  Skills Demonstration  Netbook/Laptop a. Recognition types
service 1.2 Order Taking Tips in  Presentation  Video Presentation
Room Service/ In-  Web-Search Activities  Performance-based
Room Dining Assessment
a. Rubric

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17 n. Classify types of IX- Beverages  Discussion  Module  Traditional Assessment

beverages 1.1 Types of Beverages  Skills Demonstration  Netbook/Laptop a. Matching Type
o. Prepare alcoholic a. Alcoholic Beverages  Presentation  Video Presentation
and non-alcoholic b. Non-Alcoholic  Web-Search Activity  Performance-based
drinks Beverages  Creative Writing Assessment
p. Practice safe and c. Safe, sensible a. Rubric
sensible drinking drinking
q. Manage d. How to handle
intoxicated intoxicated
person person/guest

18 Final Examination/ Assessment

D. References

Bajao, G.T, & Bachanicha, R.M. (2019). Fundamentals in Food Service Operations.

Maria Lutgarda Manuela B. Punay, MBA (2012). Food and Beverage Service Manual (Practice Makes You An Expert, F&B Service Guide for Beginners).

Cornell, Molina, & Valenzuela (2011). Food and Beverage Service Procedures

E. Grading System

Table 1. Weight for each component for Lecture-Lab subject

Component Weight
(General Education/Professional
Courses)
Lecture Laboratory
Written Works 20% 20%
Performance Task 40% 60%
Major 40% 20%

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Examinations
TOTAL 100% 100%

Table 2. Weight for Lecture and Laboratory for Lec-Lab Course

WEIGHT FOR LECTURE WEIGHT FOR LABORATORY

67% 33%

75% 25%
50% 50%
60% 40%

Table 3. Table of Equivalence

Grade Total Weighted Score
(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
5.0 Below 60

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F. Course Requirements
1. Midterm/ Final Event Activity
2. Quizzes/ Long Tests
3. Recitation
4. End Term Project (Output)
5. Attendance

G. Course Policies
ATTENDANCE:  A student at ACC 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.

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.

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ACADEMIC AFFAIRS

Prepared by:

EDDEL MAE T. MADRIÑAN ` MAY AIZA BELLE P. JUNIO

Instructor, PPC Campus Instructor, Main Campus

RINA Q. NIFRAS
Instructor, Main Campus

Recommending Approval: JOSEPH C. LLANTO Approved: SOL DE VILLA B. RAMA, DPA

BSHM Department Chairperson Dean, CBM

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