Republic of the Philippines

Western Philippines University

A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS
COURSE SYLLABUS
HPC 106 – FUNDAMENTALS IN FOOD SERVICE OPERATIONS

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. Analyze/Scan the environment to determine business opportunities and develop their profitability profile from which entrepreneurial ventures can be selected from.
2. Prepare a business plan.
3. Operate and manage the enterprise observing good governance and social responsibility.

Program Outcomes (CMO no. 62, s 2017)

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.
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.
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ACADEMIC AFFAIRS
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 Track 1

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 None

Co-requisite Course None
Credit Unit/s 3-0-3
Contact Hours/Week 3hours

B. Learning Outcomes
At the end of the semester, the students can:
1. discuss the evolution and trends of the food and beverage industry.
2. discuss the concepts of food and beverage organization.
3. identify the different food and beverage equipment.
4. Perform proper handling of equipment
5. Perform different table set-up according to
6. Perform food and beverage service sequence
7. Perform room service sequence
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ACADEMIC AFFAIRS
8. Identify alcoholic and non-alcoholic beverages
9. Mange intoxicated person
10. Prepare coffee beverages and other non-alcoholic beverages.

C. Learning Plan

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

2 and 3  explain the evolution I. Introduction to Food and  Lecture- Direct Teaching  LCD Projector  Learning Log
and trends of the food Beverage Industry Method  Laptop  Oral Recitation
and beverage industry 1. History of Food Service  Discussion  Powerpoint Presentation  Quiz
 define what is Industry  Group Discussion  Video Presentation
restaurant 1.1 History of Food
 Individual presentation
 differentiate types of Service Industry
Globally Greece and  Post and Discuss
restaurant
 identify restaurant Rome
categories 1.2 History of food
 recall key elements in Service Industry
successful restaurant Globally Medieval

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A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS
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
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 of II. Food and Beverage  Lecture  LCD Projector  Simulations
food and beverage Organization  Discussion  Laptop  Oral presentation

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Western Philippines University
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ACADEMIC AFFAIRS
organization 2.Employment in the Food  Role playing  Powerpoint Presentation  Quiz
 compare the advantage and Beverage Service  Web-Search Activity
and disadvantages in 2.1 Staffing and Organization
working shifting hours Structure
in food and beverage 2.2 Personal workplace Skills
industry 2.3 Occupational Advantages in
the Food and Beverage
Service
2.4 Occupational Disadvantages
in the Food and Beverage
Service working weekends
Night and Holidays

4 and 5  discuss the importance III. Food and Beverage  Lecture and student  LCD Projector  Summative test
of still room Service Equipment recitation  Laptop  Portfolio
 classify food and 3.1 The Still Room  Powerpoint Presentation  Oral Recitation
 Show and tell method
beverage service 1.1.Definition and  Laboratory Equipment  Infographics
importance of stillroom  Reflective Teaching
equipment
 apply proper handling 3.2 Glasswares
and storage of the Types of Glasswares
equipment Proper and Handling and
storage
3.3 Chinawares
3.3.1TypeChinawares
3.3.2 Types of Crockery
used by an establishment
3.3.3 Poper handling and
storage
3.4 Flatware/ Cutleries
3.4.1 Types of Cutleries
3.4.2 Common Procedure to
polish cutlery
3.4.3 Handling and storage
of cutleries

6  differentiate types of IV - Food and Beverage  Show and tell Method  LCD Projector  Learning Journal
linens Service Equipment  Team teaching  Laptop  Group discussion
 identify the uses of the 4.1Types of Linen  Creative response  Powerpoint Presentation  Portfolio
food service equipment 4.1 Table Cloth/ Slip Cloth  Laboratory Equipment
4.2 Table Napkin
4.3 Buffet Cloth

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A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS
4.4 Waiter’s Cloth or Service
Cloths
4.5 Tea and Glass Cloths
4.6 Use and control of Linen
4.2 Furnitures
4.2.1 Tables sizes and shapes
4.2.2 Sideboards or
Workstation

7 and 8  differentiate types of V - Food and Beverage  Demonstration  LCD Projector  Video Presentation
food and beverage Services  Experiential Learning  Laptop  Oral Recitation
service 5.1 Different Types of  Peer Coaching  Powerpoint Presentation  Learning Log
 perform food and Food and Beverage  Presentation  Laboratory Equipment
beverage service set-up Services  Visual Instruction
 apply service set-up 5.1.1 Table Service
techniques 5.1.2 English Service
5.1.3 French Service
5.1.4 Silver Service
5.1.5 American Service
5.1.6 Russian Service
5.1.7 Cart Service
5.1.8 Buffet Service
5.1.9 Filipino Service
9  Midterm examination/ Assessment

10 and 11  demonstrate proper VI - Sequence of Service  Demonstration  LCD Projector  Role-Playing

sequence of service 6.1 Restaurant Sequence of  Experiential Learning  Laptop  Video Presentation
 perform handling of Service or Service Cycle  Peer Coaching  Powerpoint Presentation  Summative Test
reservation and 6.2 Handling Reservation &  Presentation  Laboratory Equipment
allocation of tables Allocation of tables  Visual Instruction
6.3 Welcoming the guest
6.4 Seating the guest
6.5 Order Taking
6.6 Service of Food and Beverage
Orders
6.7 Clearing
6.8 Presenting the Check
6.9 Guest Feedback
12 and 13  discuss the purpose VII - Types of Menu  Discussion  LCD Projector  Role-Playing

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menu 7.1 Purpose of Menu  Demonstration  Laptop  Video Presentation
 classify types of menu 7.2 Classes of Menu  Experiential Learning  Powerpoint Presentation  Learning Log
 differentiate other types 7.3 The Classic Menu Sequence  Peer Coaching  Laboratory Equipment  Infographics
of menu 7.4 Other types of Menu  Presentation  Visual Instruction
 execute classic menu  Reflective Teaching
sequence
14 and 15  perform table setting, VIII. Table Setting. Napkin  Discussion  LCD Projector  Role-Playing
table skirting, napkin Folding, Layout and Flower  Experiential Learning  Laptop  Demonstration
folding and flower Arrangement  Peer Coaching  Powerpoint Presentation  Video Presentation
arrangement. 8.1 General Table Setting  Presentation  Laboratory Equipment  Portfolio
 use table setting, Guidelines  Visual Instruction
skirting, napkin folding 8.2 Types of Table Setting
and flower arrangement 8.3 Table Skirting Techniques
guidelines. 8.4 Table Skirting Guidelines
 organize prescribed 8.5 Napkin Folding Techniques
dining layout and Guidelines
8.6 Table Napkin Folds
8.7 Dining Layout
8.8 Flower Arrangement/ Center
Pieces
16  perform proper IX - Room Service  Discussion  LCD Projector  Role-Playing
sequence of room 9.1 Room Service Sequence  Demonstration  Laptop  Video Presentation
service 9.2 Order Taking Tips in Room  Show and tell  Powerpoint Presentation  Learning Log
Service/ In- Room Dining  Presentation  Laboratory Equipment
 Visual Instruction
17  classify types of X- Beverages  Discussion  LCD Projector  Infographics
beverages 10.1 Types of Beverages  Demonstration  Laptop  Video Presentation
 prepare alcoholic and 10.2Alcoholic Beverages  Show and tell  Powerpoint Presentation  Oral Recitation
non-alcoholic drinks 10.3Non-Alcoholic Beverages  Presentation  Laboratory Equipment  Simulation
 practice safe and 10.4Safe, sensible drinking  Visual Instruction
sensible drinking 10.5How to handle intoxicated
 manage intoxicated person/guest
person
18 Final Examination/ Assessment

D. References
Essential Food and Beverage Service for levels 1 and 2, John Cousins and Dennis Lillicrap
Fundamentals in Food Service Operations, Dr. Grayfield T. Bajao, Mr. Rafael M. Bachanicha
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ACADEMIC AFFAIRS

E. Grading System
Criteria Midterm Final

Quizzes/Assignment 20% 20%

Performane Task 40% 40%
Attendance/Attitude & Behaviour
Class Participation/Report
Output
Major Exam 40% 40%
---------------------------------------------------------------------------
100% 100%

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 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. 

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A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS
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.

Prepared by:

EDDEL MAE T. MADRIÑAN ABRAHAM P. CEA `

Faculty Faculty

Recommending Approval: Approved:

JOSEPH C. LLANTO SOL DE VILLA B. RAMA, DPA

Program Chair College Dean

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ACADEMIC AFFAIRS

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