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     
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 This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food and beverage service operations relating to front and back of the house, leadership, management principles, service skills, service styles (French, Russian, American), and training of personnel.

 :

CO# | Description | PO1 | PO2 | PO3 | PO4 | PO5 | PO6 | PO7 | PO8 | PO9 | PO10 | PO11 | PO12 | PO13 | PO14 | 1 | Describe basic management principles and concepts as applied to food service professionals. | | | | | | | | | | | | | | | 2 | List and discuss the duties of the different job responsibilities of food servers, caterers/banquet servers, room service attendants, beverage servers and bartenders, as well as various management positions in food & beverage. | | | | | | | | | | | | | | | 3 |  | | | | | | | | | | | | | | | 4 | Compare and contrast the management elements of American, French and Russian service. | | | | | | | | | | | | | | |  | Perform the different skills in napkin folding, table skirting, flower arrangement, and fruit carving. | | | | | | | | | | | | | | |

6 | Demonstrate proper procedures for safety and sanitation procedures used in different types of service. | | | | | | | | | | | | | | | 7 | Develop and design an initial food and beverage concept. | | | | | | | | | | | | | | |

Intended Learning Outcomes (ILO) | CLO | Topics | Teaching and Learning Activities | Time Frame | Assessment Tasks | At the end of the topic, students will be able to: | | | | | | 1.1Paraphrase the University’s and College’s IVM, PO and CLO; | | 1. Review of University’s and School’s vision and mission, related program outcomes and course learning outcomes | film showing; lecture using MS Powerpoint | 3 hrs | written report; quiz | 2.1 Explain the food and Beverage service industry its category, service facilities and compare the past and present of the industry. | 1 | 2. Introduction of Food and beverage Industry 2.1 History of Food and Beverage Industry 2.2 Classification of food service facilities 2.3 Food service category | Lecture using MS Powerpoint; question and answer | 3 hrs | written report; quiz | 3.1 Discuss the industry organization and identify different position and its duties and responsibility. | 2 | 3. Organization and Responsibilities of Food and Beverage Operations 4.1 Organizational Chart 3.2 Job Description and Specification | Lecture using MS Powerpoint; question and answer | 6 hrs | Written report; quiz | 4.1 Describe the proper way of designing menu and explain its importance in foodservice operation. | 3 | 4. Menu Planning 4.1 Types of Menu 4.2 Importance of menu planning | Lecture using MS Powerpoint; question and answer; actual demonstration | 9 hrs | Written report; quiz | 5.1 Perform sanitation and safety precaution in table service.5.2 Recognize the competencies of food service professional | 6 | 5. Sanitary Practices of food Service Professional5.1 Personnel Appearance and grooming of the food service personnel.5.2 Safety and sanitation in food and beverage service.5.3 Management role in sanitation and safety program | Lecture using MS Powerpoint; question and answer; actual demonstration | 9 hrs | Recitation; Assignment; quiz | 6.1 Identify the different kinds of table appointments, tools and equipment in food and beverage service.6.2 Appreciate and explain the importance of different rules and procedure of usage of table appointments, tools and equipment in table service. | 4 | 6. The Table Appointments Materials, Tools and Equipments 6.1 Names of table appointment, tools and equipment in food and beverage service. 6.2 Used and proper usage of table appointment, tools and equipment in food and beverage service. | Hands on use of Table appointments, tools and equipment; group discussion | 9 hrs | Work shops; Quizzes; Assignment; Recitation | PRELIM EXAM | Intended Learning Outcomes (ILO) | CLO | Topics | Teaching and Learning Activities | Time Frame | Assessment Tasks | At the end of the topic, students will be able to: | | | | | | 7.1 Demonstrate the different style of napkin folding and recognize the importance of these skills. | 5 | 7. Napkin Folding 7.1 Different styles of fold using napkin cloth 7.2 Used of napkin folding skills | Actual demonstration of folding napkin cloth. | 9 hrs | Work shop; practical test | 8.1 Demonstrate the different type of table skirting and recognize the importance of these skills. | 5 | 8. Skirting 8.1 Different type of table skirting 8.2 used of table skirting skills | Actual demonstration in table skirting | 9 hrs | Work shop; practical test | 9.1 Demonstrate the different style in flower arrangement and centerpiece making and recognize the importance of these skills. | 5 | 9. Flower Arrangement or Centerpiece Making 9.1 Different styles of flower arrangement 9.2 Used centerpiece making skills. | Actual demonstration in flower arrangement and centerpiece making | 9 hrs | Work shop; practical test | 10.1 Identify different carving tools10.2 Demonstrate the different style in fruit and vegetable carving and recognize the importance of these skills. | 5 | 10. Fruit and Vegetable Carving 10.1 Carving Tools 10.2 Styles and design for fruit and vegetable carving. 10.3 Used of Fruit and vegetable carving skills. | Actual demonstration in fruit and vegetable carving. | 9 hrs | Work shop; practical test | MIDTERM EXAM | 11.1 Identify Different type of Table service12.2 Demonstrate and explain properly the different type of table service. | 4 | 11. Style of table Service 11.1 French Service 11.2 Russian Service 11.3 American Service 11.4 Silver Service 11.5 Family Service 11.6 Buffet | Lecture using MS Powerpoint , Actual demonstration on providing table service(role play) | 21 hrs | Recitation; quiz; practical test | 12.1 Recognize the sequence of table service12.2 Demonstrate properly the sequence of table service12.3 Appreciate and explain the importance of different rules and procedure of table service. | 4,6 | 12. Introduction of basic dining service assessment and waitering service assessment 12.1 Sequence of dining service 12.2 rules in providing table service | Lecture using MS Powerpoint , Actual demonstration on providing table service(role play) | 32 hrs | Recitation; quiz; practical test | SEMIFINAL EXAM | 13. Students should apply all the learning what they have learn on the previous lesson on the concept of operating establishment that involve in food and beverage service. | 7 | 13. Restaurant Operation 13.1 Application of what they learning from the basic principles in Food and Beverage Service. | Planning; Actual demonstration of restaurant operation | 16 hrs | Albums and other documents used in restaurant operation. | FINAL EXAM |

Laboratory Subjects: Lecture: Laboratory:

Lecture 70% Exam 40% Exam (hands-on) 30% Laboratory 30% Quizzes 20% 100 % Recitation 10% 70%

REFERENCES:

1. Food and Beverage Management International Edition
Sudhir Andrews
Copyright 2008 by Tata Mc Graw-Hill Pubublishing 2. West and Woods Introduction to Foodservice
By: June Payne-Palacio and Monica Theis
Copyright 2001, by Prentice hall 3. Food Service and Bartending
By: Amelia Roldan and Benito Edica
Copyright 2008, AR Skills Development Mangement Service Inc.

Prepared by: Checked by: Approve by:

Johnry D. Ardales Mrs. Genevieve P. Tan Dr. Nony A. Descutido
HORM 003 Instructor Dean HTM Dept. Chair, Academic Management Committee