UNIVERSIDAD DE STA ISABEL

COLLEGE OF BUSINESS EDUCATION

Bachelor of Science in Hospitality Management

COURSE INFORMATION

Course Code : HM04

Course Title : FUNDAMENTALS IN FOOD SERVICE OPERATION
Credit/No. of Units : 2 Units Lecture, 1 Unit Laboratory
Prerequisites: : THC09
Duration/Term/SY : 1 Semester, total of 57 hours
Instructor/s : MICHAEL IAN BAESA BOLALIN, RND
Instructor's Email Add : [email protected]

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.

Course Objectives: Given effective instruction and learning experiences, the student in Fundamentals in Food Service Operation will adequately demonstrate the following core competencies:

Cognitive Domain:
1. How to analyse and apply the controls needed to manage a successful food and beverages operation
2. National and international food and beverage management developments
3. The key factors involved in food and beverage preparation including health and hygiene issues.
4. Legislation regarding the preparation, storage and sale of food and beverages
5. The importance of budget standards in planning and control, and apply costs volume-profit analysis to food and beverage operations
6. The principles and procedures in controlling the purchasing and receiving process and recognise the particular requirement for quality in all stages

Affective Domain:

1. Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
2. Describe the economic impact of the F&B industry.
3. Distinguish between commercial and institutional food service facilities.
4. Identify trends likely to affect food service in the coming years.
5. Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles these positions play in providing food service.
6. Describe managerial responsibilities as they relate to food service functions including menu planning, purchasing, storing, preparation, and recipe development.

1
Psychomotor:
1. Define the steps involved in menu planning and menu design.
2. Identify the major functions and basic principles of Food and Beverage production.
3. Review the fundamentals of Food and Beverage Management and Control.
4. Describe proper sanitation, hygiene and safety procedures and techniques used on the Food and Beverage industry.

COURSE REQUIREMENT/S:

1. Internet access is a requirement for this course.

2. Learning Resource Center from the University Library
3. Interview on local food service industry on food and beverage.
4. Brief industry immersion on the identified local good and beverage industry.

COURSE GRADING SYSTEM :

The mode for computing the final grades based on the final raw scores obtained from the student’s performance considers the following factors or components as described
for the indicated type of course:

The mode for computing the final grades based on the final raw scores obtained from the student’s performance considers the following factors or components as described
for the indicated type of course:

Grading System
Class Standing Case Analysis, Assignments, Group Activities and Quiz 50%
Conduct 5%
Attendance 5%
60%
Prelims
Midterm
Finals 40%
Total 100%

2
RUBRICS FOR PERFROMANCE

Criteria Highly Proficient Proficient (27-28) Moderately Proficient Unproficient (23-24) No Attempt (21-22) Score
(29-30) (25-26)
Knowledge, ● demonstrates a sound ● demonstrates a ● demonstrates a partial ● demonstrates limited ● demonstrates
understanding and understanding and satisfactory understanding and application application of minimal
application application of concepts, understanding and of concepts, terminology, rules concepts, application of
terminology, rules and application of and strategies terminology, rules concepts,
strategies concepts, ● shows some awareness of and strategies terminology, rules
● consistently demonstrates a terminology, rules the need to transfer ● shows minimal and strategies
sound ability to transfer and strategies knowledge to familiar awareness of the
knowledge to familiar and ● shows a basic ability situations need to transfer
unfamiliar situations to transfer knowledge knowledge to familiar
to familiar situations situation

Analysis, synthesis ● demonstrates a sound ability ● demonstrates a basic ● demonstrates some ability to ● demonstrates limited ● demonstrates
and evaluation to investigate and interpret ability to investigate investigate industry concepts ability to investigate minimal ability to
industry concepts and interpret industry ● provides basic evaluations industry concepts investigate basic
● reflects on learning to concepts provides industry concepts
develop appropriate simple, appropriate
evaluations evaluations
Technical skills ● demonstrates sound ● demonstrates basic ● demonstrates some skills in ● demonstrates limited ● demonstrates
technical and organisational technical and the production and skills in the minimal technical
skills in the production and organisational skills in presentation of work in some production and skills
presentation of work across the production and structured tasks presentation of work
a variety of tasks presentation of work ● shows some awareness of the in structured tasks
● transfers and applies skills to across a variety of need to transfer and applies ● shows limited
familiar and unfamiliar structured tasks skills to familiar situations awareness of the
situations ● transfers and applies need to transfer and
skills to familiar applies skills to
situations familiar situations
Management and ● demonstrates a sound ability ● demonstrates a basic ● demonstrates some ability to ● demonstrates limited ● demonstrates
work practices to work cooperatively and ability to work work cooperatively and ability to works in a minimal
productively in a team cooperatively and productively in a team team situation requirements
situation productively in a team situation ● follows practiced
3
 ● works in an organised and situation ● works in an organised manner routines in structured
timely manner in a variety of ● works in an organised in basic structured situations situations
situations and timely manner in
structured situations
Communication ● demonstrates sound ● demonstrate basic ● uses some interpersonal skills to ● uses limited ● uses minimal
interpersonal skills to interpersonal skills to communicate with others interpersonal skills to interpersonal skills
communicate with others communicate with ● follows given instructions and communicate with ● meets the
● follows given instructions and others acts on feedback when other minimum
acts on feedback ● follows given prompted ● follows given requirement to
● shows a sound ability to instructions and acts on ● shows some ability to present instructions when present ideas in
present knowledge and ideas most feedback knowledge and ideas in prompted structured tasks
clearlY ● shows a basic ability to structured tasks ● shows limited ability to
● uses industry terminology present knowledge and ● uses some industry terminology present ideas in
● produces correct bibliographies ideas clearly ● produces bibliographies with structured tasks
● uses sound industry assistance ● produces limited
terminology bibliographies with
● produces basic assistance
bibliographies

COURSE BIBLIOGRAPHY:
Textbook:
● Reynolds, D & McLusky, K. (2013). Foodservice Management Fundamentals (New Edition), Wiley
● NINEMEIER, J.D. Management of Food and Beverage Operations. 3rd. ed.The Educational Institute of the American Hotel and Motel Association. 2000
● George Panayiotou. HOSP-110 Lecture Notes, n/a. 2010

COURSE OUTLINE