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    Course Outline - CCM

    Uploaded by

    Mariane Espiño
    This course outline is for FSM 9 - Cafeteria and Catering Management at Sorsogon State University. The course will cover all aspects of cafeteria and catering management over 18 weeks, including restaurant service, table service, banquet and catering service, and customer relations. Students will learn through online activities like video conferencing, online discussions and self-paced learning. Topics include food service operations, table setting, napkin folding, menu knowledge, and staffing requirements for banquets and catering events. The course aims to provide students with the knowledge and skills needed to work in cafeterias and catering.

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    Course Outline - CCM

    Uploaded by

    Mariane Espiño
    23 views2 pages
    This course outline is for FSM 9 - Cafeteria and Catering Management at Sorsogon State University. The course will cover all aspects of cafeteria and catering management over 18 weeks, including restaurant service, table service, banquet and catering service, and customer relations. Students will learn through online activities like video conferencing, online discussions and self-paced learning. Topics include food service operations, table setting, napkin folding, menu knowledge, and staffing requirements for banquets and catering events. The course aims to provide students with the knowledge and skills needed to work in cafeterias and catering.

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    This course outline is for FSM 9 - Cafeteria and Catering Management at Sorsogon State University. The course will cover all aspects of cafeteria and catering management over 18 weeks, including restaurant service, table service, banquet and catering service, and customer relations. Students will learn through online activities like video conferencing, online discussions and self-paced learning. Topics include food service operations, table setting, napkin folding, menu knowledge, and staffing requirements for banquets and catering events. The course aims to provide students with the knowledge and skills needed to work in cafeterias and catering.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views2 pages

    Course Outline - CCM

    Uploaded by

    Mariane Espiño
    This course outline is for FSM 9 - Cafeteria and Catering Management at Sorsogon State University. The course will cover all aspects of cafeteria and catering management over 18 weeks, including restaurant service, table service, banquet and catering service, and customer relations. Students will learn through online activities like video conferencing, online discussions and self-paced learning. Topics include food service operations, table setting, napkin folding, menu knowledge, and staffing requirements for banquets and catering events. The course aims to provide students with the knowledge and skills needed to work in cafeterias and catering.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Republic of the Philippines

    SORSOGON STATE UNIVERSITY


    Bachelor of Technical Vocational Teacher Education
    Sorsogon City, Sorsogon

    COURSE OUTLINE in
    FSM 9 - CAFETERIA AND CATERING MANAGEMENT
    First Semester SY. 2021-2021

    Course Description:

    This course deals with the knowledge and skills in all aspects of cafeteria and catering
    management such as table set up on various styles of meal service, banquet set up using
    various types of table napkin folding, table skirting, waiter staffing and the duties and
    responsibilities of various banquet personnel. It also includes the basic phraseologies for
    dining personnel.

    Week Topics Teaching learning Number


    activities of hours
    1. Introduction Teleconferencing
    1 1.1 SSC VMGO, DRRM, GAD and 3
    Department Objectives
    1.2 School Rules and Regulations
    1.3 Grading system and its criteria
    2. Introduction to Cafeteria and Catering 12
    1,2, 3 Management Online text chat
    2.1 Definition and concepts Video/audio
    2.2 History of cafeteria and catering conferencing
    2.3 Types and categories of Cafeteria Virtual classroom
    and catering Self-paced learning
    2.4 Principles in catering management activities
    Online discussion
    forum

    4,5,6,7 3. Restaurant Service Online text chat 39


    3.1 Food Service Operation Video/audio
    3.2 Reservation Process conferencing
    3.3 Types of Tableware Virtual classroom
    3.4 General Rules in laying covers/table Self-paced learning
    set up activities
    3.5 Styles of napkin folding Online discussion
    3.6 Table skirting designs forum
    8 MIDTERM EXAMINATION 3
    9,10,11,1 4. Table Service Online text chat 57
    2 13,14 4.1 Welcoming, greeting and seating Video/audio
    guests’ procedures conferencing
    4.2 Sequence of food service Virtual classroom
    4.3 General Service principles Self-paced learning
    4.4 Principles of promotion and selling activities
    4.5 Suggestive selling techniques & Online discussion
    principles forum
    4.6 Types and categories of menu
    4.7 Menu familiarization
    4.8 Food and beverage pairings
    4.9 Wine knowledge and service
    15, 16, 5. Banquet & Catering Service Online text chat 24
    17 5.1 Nature and scope of banquet and Video/audio
    catering conferencing
    5.2 Banquets organization and Virtual classroom
    structure Self-paced learning
    5.3 Banquets and catering service activities
    personnel Online discussion
    5.4 Banquets & catering booking forum
    procedures
    5.5 Banquet and catering equipment
    and supplies
    5.6 Banquet service lay out
    5.7 Attributes of Banquet Personnel
    18 6. Customer Relation teleconferencing 3
    18 FINAL EXAMINATION 3
    Total Number of hours 144

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