La Consolacion College Tanauan A member of the

Unified La Consolacion College

– South Luzon

School of International Hospitality and Tourism Management

Course Module Outline

Course Code: Course Title:

FUDSERVE Fundamentals in Food Service Operations
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; Receive and handle guest concerns.

Units Lecture Laboratory (hours) Prerequisite/s

(hours)
3 1½ Differed Kitchen Essentials
Risk Management

Program Outcomes:

Common to all Programs:

1. Articulate and discuss the latest developments i 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, ethical responsibility; and
5. Preserve and promote “Filipino historical and cultural heritage” based on RA
7722.
6. Demonstrate thorough understanding and observe Christian Faith as LCCian
learners and future professionals
7. Integrate ULCC-SL's advocacies and curricular and communal innovations, and
solutions.
8. Promote equality in personal, social and cultural relationship with and among
people in the immediate and larger communities

Common to Business and Management

1. Perform basic functions of management, planning, organizing, leading and
controlling;
2. Apply basic concepts that underlie each of functional areas of business
(marketing, finance, human resources management, production and operations
management, information technology, and strategic management) and employ
these concepts in various business situations;

3. Select the proper decision-making tools to critically, analytically and creatively

solve problems and drive results;
4. Apply information and communication technology (ICT) skills as required by the
business environment;
5. Work effectively with other stakeholders and manage conflict in the workplace;
6. Plan and implement related activities;
7. Demonstrate corporate citizenship and social responsibility; and
8. Exercise high personal moral and ethical standards.

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

Common to Tourism and Hospitality Program:

1. Demonstrate knowledge of tourism industry, local tourism products and services
2. Interpret and apply relevant laws related to tourism industry
3. Observe and perform risk mitigation activities
4. Utilize information technology applications for tourism and hospitality
5. Manage and market a service-oriented business organization
6. Demonstrate administrative and managerial skills a service-oriented business
organization.
7. Prepare and monitor industry specific financial transactions and reports
8. Perform human capital development functions of a tourism oriented organization
9. Utilize various communication channels proficiently in dealing with guests and
colleagues

Specific to BSHM Program:

1. Achieve a desirable degree of technical skills and operational expertise in making
themselves successful in various fields of hospitality industry and in other
careers/ fields they intend to pursue and manage.
2. Achieve careers where they will apply the knowledge and skills related to lodging
and foodservice business operations, and develop managerial decisions and
organizational platforms that are based on sound business practices and
Augustinian ethical standards.
3. Achieve a high level of entrepreneurial expertise in designing sustainable
business development that will contribute to the over-all status of the industry.
4. Achieve leadership both in the practice of their profession and in community
engagement.
Graduate Attributes: (Request this from the Program Chair, if you don’t have the copy
yet)
IGA 1 – Christ-Centered IGA 5 – Globally-competent individuals
IGA 2 – Service- Learners IGA 6 - Gender-sensitive individuals
IGA 3 – Life-Long Learners IGA 7 – Stewards of God’s creation
IGA 4 - Nationalist IGA 8 – Research-oriented

ULCC-SL Core Values:

Loyalty
Compassion
Committed to Competence
Service to God and Country
Love of creations

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

Course Guide

Course module Week Course Unit

(CM)
CM 1 1 The Food and Beverage Service Industry Overview
Analyzing the 2 Classification of Food and Beverage Service
Food and Facilities
Beverage Service Organizational Set-up and Management of a
Industry 3
Restaurant
4-5 From Cooking to Service Essentials: Attributes of
Food and Beverage Service Personnel and
Hygiene, Safety and Sanitation in The Restaurant
6 Prelim Exam week
CM 2 7 Designing the Food Service Facilities
Designing the 8-9 The Restaurant Menu and Menu Engineering
Food and 10 The Product Life Cycle of Restaurants
Beverage Service 11 Beverage Management
Operations 12 Midterm Exam week
CM 3 13 Prepare the dining room/restaurant area for service
Food and 13 Welcome guests and take food and beverage
Beverage Service orders
Operation’s Core 14 Promote food and beverage products
Competencies 15 Provide food and beverage services to guests
16 Provide room service
17 Receive and handle guest concerns
18 Final Exam week
End of Term

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 La Consolacion College Tanauan A member of the
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– South Luzon

Module 2

Unit 1

(1 Week)

Designing the Food Service Facilities

Introduction

This course unit presents the concept of designing the food and beverage
service facilities. This then also explains the planning process of designing and
elucidates the technical definitions of the terminologies used to achieved the goals of
effective and efficient restaurant design.

Learning Outcome

Upon the completion of this unit, the students can:

 Discuss the factors that the F&B service operation’s manager/owner must
take into consideration in designing the foodservice facility.
 Explain the new directions and trends in foodservice facility planning.

ASSIGNED READING
Students will be assigned to read/access the following printed reading materials/internet
sources:

1. Designing the Foodservice Facilities

Physical
- Pertains to material existence measure by weight, motion, and
resistance. Thus, taking up space in facility must be accounted for and
fit the available in space

Design

- Refers to the broad function of developing the facility, including site

section, menu, equipment requirements, and other planning functions,
that will guide the project to reality.

Layout

- Refers to the process of arranging the physical facilities, including

equipment, such that operational efficiency is achieved. This involves a
design drawn on paper to show walls, window, doors and other
structural components
- After this outline drawing is complete, required work areas designated
on the plan, and then the equipment and other facilities is arranged
and drawn in to the plan.

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

Sample restaurant layout

Foodservice managers must be involved with the development of all aspects of

the design plan to ensure the facility is properly coordinated and functional
Although other professionals will design the electrical, water, and plumbing
systems, as well as the lighting, heating, ventilation, and other structural
components of the building, the foodservice manager must provide input on the
specific needs of the foodservice facility. The finished project plan result in either
success or failure for the organization involved.

Preliminary Preparation for Facility Planning

Before attempting to develop a final design, foodservice managers need to

prepare themselves for tasks ahead, which include:

1. Studying trends that effect foodservice design;

2. Learning what is new in design and equipment;
3. Obtaining and reading copies of the regulatory codes and operating
licenses that have bearing on foodservice design and operation; and
4. Becoming knowledgeable about special requirements for specific type of
foodservice.

Thus, they will have the information needed for making a worthwhile contribution
to the overall planning team and the background to make sound decisions as the
project progresses

Trends Affecting Food Service Design

1. Pattern of dining out.

- More people than ever before are eating meals away from home.
Depending on the economy, however, the types of foodservices
patronized will be affected. The foodservice industry is responding to
this industry by making changes in the style of foodservices, types of
food served, and prices charged. All these factors, in turn, influence a
facility design.

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

2. Concern for employees.

- Shortage of both skilled and unskilled labor and their desire to retain
trained employees has led designers to consider makin8 foodservice
facilities both functional and attractive places in which to work. Some of
the ways that this is being implemented include; specifying quality
equipment and flooring that is easy to clean and safer to use proper
lighting especially chosen for each work area; color and patterns on
wall, floors, and painted surfaces; and Curves replacing squares and
rectangles where responsible.

3. Economic factors.
- Costs of wages, food and utilities can influence selection of a type of
foodservice and its design. For example, as employees' wages
increase, automation of equipment (eg, robots) and the purchase of
convenience food become more common. In addition, as costs for food
and energy to prepare it continue to rise, the foodservice design must
provide for efficient operation. The basic considerations to ensure that
a renovation or new construction will result in the most efficient
operation possible are: work flow, traffic flow, energy use and resource
maximization.

4. Built-in Safety, Sanitation and Noise Reduction.

- In planning the total facility, the safety of the employees, safety food
and overall sanitary conditions are consideration in new designs.
These may be achieved by the type of the floor covering, ventilation,
building material, lighting, and equipment selected, and by the method
of their installation. Ease of cleaning reduces labor costs, and
materials and design chosen for their safety features help reduce
accidents. All make for an attractive, safe working environment for the
employees. Many of these features reduce noise and worker fatigue,
and hence result in greater productivity.

5. Information on development in design and equipment.

- Visit to new or renovated facilities on the same type you are planning
and talk with the manager of those facilities, you may garner new ideas
and serve as a means to obtain firsthand operation. Those with recent
building experience usually are pleased to share workable ideas,
mistakes that were made and suggestion for improvement.

6. Regulatory consideration.
- Foodservice managers need to know which federal, state, local laws,
codes and regulations will affect their building or renovation project
- These regulations have to do with zoning restriction: building
standards: including those to accommodate person with disabilities:
electrical wiring and outlets: gas outlets and installation: health, fire
and safety codes: sanitation standards that govern water pollution and
waste disposal system; and installation of heavy-duty equipment

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

Steps in Planning Procedure

After preliminary study to prepare for the facility design project,

completing the following developmental steps will result to a complete
layout design.

 Prepare a prospectus (a program planning guide).

 Organize planning team.
 Conduct feasibility study.
 Make a menu analysis.
 Consider the desired architectural features: building materials,
floor, walls, lighting heating ventilation, refrigeration, and
plumbing
 Consider and adjust if necessary, the costs versus money
available relationships.

7. Design.
- Refers to the broad function of developing the facility, including site
section, menu, equipment requirements, and other planning functions,
that will guide the project to reality.
- It should contain the elements of the physical and operational aspects
of the proposed design and also present a clear picture of the physical
and operational aspects of the proposed facility or renovation project.

The Prospectus usually contains three major sections:

 The rationale. Includes title, reason or need for project, and its goal,
objectives, policies and the procedures.
 Physical and operational characteristics. Include architectural
designs and features, all details about the menu, food preparation
and service, employees and customer profiles and anticipated
volume of business.
 Regulatory information. Includes built-in sanitation, safety and noise
control features and energy and type of utility usage desired

Goal of Design

 To balance the cost with the income potential

 Make it appealing to attract guests
 Allocate space so it is comfortable
 Show imagination and creativity
 Be efficient in both space and energy use
 Be both safe and sanitary
 Balance between practicality and appearance
 The atmosphere is pleasing and complements the décor.

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

A properly designed facility is:

 Both visually pleasing and operational.

 The kitchen is large enough to serve the number of seats in the
dining, the kitchen has the equipment necessary to prepare the
items on the menu,
 The capacity of the equipment is sufficient to handle the volume
of business.
 The colors and lighting in the dining room are complementary
and enhance the dining experience.

8. The Planning Team.

- When project plan is completed, it is time to organize a team to
develop the design plan. The expertise required of those on the team
will vary depending on the extent of the project, its objectives and its
size. Typical planning team members include the following types of
persons:

a. Owner or administrator (the person with the authority to spend

money) for the project and give the final approval to carry it out.
b. Foodservice manager
c. Architect
d. Foodservice design consultant
e. Equipment representative
f. Business manager Builder/contractor Maintenance engineer/
mechanical engineer

Feasibility Study

A feasibility study- the collection of data about the market and other
factors relating to the operation of the proposed facility - justifies the proposed
outline to ensure that the project is worth pursuing. The study follows the
prospectus Outline, with data being collected for each major category. Because
each project is unique, categories vary according to need.

Menu Analysis

An important step in preliminary planning is identifying the type of menu

to be served and the various food preparation methods required for the menu
type. This is the key to equipment needs, which in turn determines the space
requirements for the equipment. Menu, foodservice system, and style of service
decisions are the major foodservice planning components. The menu affects the
equipment design and layout, as well as personnel skills and staffing level
required.

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– South Luzon

For example, if the menu and menu pattern contain no fried food, frying
equipment need to the design, and no cook will be needed to perform this task.
The manager also evaluates the menu for production, service, acceptability and
feasibility. At this point menu changes can be made to balance equipment use,
workload and acceptability.

Architectural Features

During a project's planning, phase team considers certain architectural

features such as building style and materials, types of floors, walls, ceilings, and
noise reduction components; lighting; heating and cooling; ventilation, built-in
refrigeration; plumbing. Not only is making a decision on these features essential
for determining project cost, but also for ensuring ease of cleaning, good
sanitation safety, adequate type and amount of lighting and temperature control
for high productivity, and noise reduction methods for a more pleasant work
environment.

2. The “five Ms” of successful foodservice facility design

Foodservice operators must understand the complexity associated with facility
design and all the steps necessary before diving into a specific location or theme idea.

Combine the following elements into a comprehensive, cohesive and most importantly
successful plan:

 The menu
 The market
 The money needed
 The competent management
 A method of execution

Menu
- One cannot over-emphasize the importance of the menu in the design of
any foodservice facility. From a layout perspective, a facility’s menu drives
operational design. Specifically, the menu drives factors such as:

 Food price
 Cooking equipment production capacities
 Refrigeration and storage areas
 Dishwashing requirements
 Floor space, including the type and capacity of seating
 Service area design
 Total dollar investment

Market
- Conducting market research studies prior to proceeding with the
construction of a foodservice facility is vital for success. A classic mistake
made by operators involves driving a marketing plan based on gut-feel,
rather than cold, hard marketing data. Consider:
 The target market or potential customer base

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 La Consolacion College Tanauan A member of the
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– South Luzon

 If the size of the identified market is large enough to generate sales

 The tastes, preferences and motivations of the market
 The most effective outreach methods, influencers and motivators of
the market
 If the target audience needs or wants the food items planned for a
facility

Money
- One of the primary causes of the high failure rate of foodservice
operations is a lack of funding – in particular, a lack of money set aside for
working capital. Simply having access to sufficient funds to get a proposed
venture up and running is not enough to successfully get that venture off the
ground. Operators need a plan. One that all decision makers have identified
and committed to before any serious planning can begin. In order to avoid a
capital deficit, allocate sufficient funds for:

 Building renovation or new construction

 Professional interior design
 Equipment and supplies to support production
 The purchase of furniture and fixtures

Management
- An operation’s management is the single most important element in
achieving success. In order to determine an operation’s organizational
structure, decide:

 The person who will run the facility’s day-to-day affairs

 The education the manager and management team must have
 The level of assistance that will be provided to the general manager
 Management salary levels
 Operational policies
 Internal communication between management and with all
employees

Method
- An operation’s method of execution is the last step in the concept
development process. Operators must decide methods for production,
control systems and various personnel issues. To determine how a facility
will run, planning should include:

 Production methods, such as if a facility will use pre-prepared or from-

scratch methods of cooking
 Control systems, such as control over cash, sales analysis, food
production and forecasting, various storage areas – including
refrigeration, purchasing and receiving, portions and quality
 Personnel issues – such as the amount of required labor, employee
work schedules, operating hours, staffing patterns, employee benefits,
employee skill levels, employee supervision and wages

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 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

Summary
Many factors must be considered when designing a food service operation. The
owner of the operation needs to do research to determine many of the factors of
the new facility. They must look at their customer profile, anticipated meal
patterns, forecasted customer counts, meals served, type of menu, etc.

The design of the operation comes early in the formulation of the restaurant.
Changes to the design differ in cost and complexity the longer into the process
they occur. Alterations to the plans while the operation is still on the drawing
board are simple; changes once the operation is built are expensive and labor
intensive.

The design of the operation is more than just the physical facility. Careful
planning is required in the development of the atmosphere of the operation. The
atmosphere is everything the customer experiences when visiting an operation. It
is the design of the interior and exterior, the colors used the level of lighting, type
of music, etc. Atmosphere is plays a crucial role in encouraging repeat guests.

LEARNING ACTIVITIES

1. Lecture (synchronous) Via Google Meet

2. Read and analyze assigned readings 1, 2 and 3

3. Discussion Forum on Designing foodservice facility.

After exploring the assigned readings and attending the synchronous lecture, you will
now prepare a minimum of 350-word insight with proper citation about the topic. The
said insight will be posted and will be presented in a discussion forum on Designing
foodservice facility using the institutional LMS. This will be done independently for a
day or two and on the following meeting.

Your insights will be guided with the following statements:

3.1. What are the factors to consider in designing foodservice

facility?
3.2. Discuss the importance of these factors in ensuring a successful
foodservice operation.

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 La Consolacion College Tanauan A member of the
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– South Luzon

3.3. Explain new trends and directions in foodservice planning.

3.4. Discuss the concept of menu analysis as correlated to facilities
and design.

You will be graded according to the quality of post, relevance of post and contribution to
the learning community.

Points 10 7 3 0
Quality of Post Appropriate Appropriate Responds, No posting.
comments: comments and but with
thoughtful, responds minimum
reflective, respectfully to effort. (e.g. "I
and other's agree with
respectful of postings Bill")
other’s
postings
Relevance of Posts topics Posts topics Posts topics No posting.
Post related to that are which do not
discussion related to the relate to the
of the topic; discussion discussion
prompts content content;
further makes short
discussion or irrelevant
of topic remarks
Contribution to Aware of Attempts to Does not No
the Learning needs of the direct the make effort feedback
Community learning discussion and to participate provided to
community; to present in learning fellow
attempts to relevant view Community student
motivate the points for as it
group consideration develops
discussion; by the group;
presents interacts freely
creative.
Approaches
to the topic

Assessment

1. Unit Quiz

2. Case analysis

Instructions for Case Analysis

The case analysis is meant to show the student's ability to apply course
concepts and vocabulary to the business problem. Students are expected to
use theories, vocabulary, and models to describe the components within the
case. The case should be written in clear and concise language that shows
the student's ability to synthesize course material and relate it to business
problems. The required format is below there are six sections. Use the Bold
Titles to begin each section.

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– South Luzon

This same format will be used in class to evaluate mini-cases.

Note: Key Questions for the Case Analysis are just your guide in the
preparation of your analysis.

1. Overview.
Overview of pertinent history and facts Describe the background of the
situation or business that is the subject of the case; Provide information
that creates the context for your analysis;
Incorporate relevant facts about the company or situation derived from
research outside the case you are analyzing; provide APA style citations
for all sources of information.

2. Problem/s
State the problem. Identify a problem or key issue from the case that is
relevant to course goals. Will an analysis of this issue allow you to
demonstrate your comprehension and synthesis of course concepts?
Clearly describe the problem or issue.

3. Alternative Solutions
Offer alternative solutions and approaches to the problem. Using
information or data found in the case study, as well as from course
materials and your own research, offer two or more solutions or
approaches to the problem.

4. Evaluation of Alternatives
Evaluate each alternative. Critically assess the alternatives. Describe the
implications and key steps for implementation of each alternative.
Consider external and internal factors and other relevant trends. Once
again, utilize course texts and other resources to enhance your
assessment.
5. Recommendation/s
Offer your best recommendation. Based on your analysis in section 4,
recommend one alternative. Support and justify your recommendation.
Depending on the nature of the case, you may suggest management or
leadership styles or commitments, describe the organizational structure,
policies and systems, or outline changes to the business model needed to
successfully implement this recommendation.

6. Possible Results and Obstacles to Implementation

Summarize the likely result and/or obstacles that may play into the
execution of your solution. What outcomes might result from the
implementation of the selected alternative? What internal or external
trends may enhance or obstruct successful implementation?

Outline

TITLE OF THE CASE – all uppercase, bold, centered

1. Overview

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2. Problem/s
1. Alternative Solution
2. Evaluation of Alternative
3. Recommendation/s
4. Possible Results and Obstacles to Implementation

Spacing – 1.5
Margin – Left – 1.5”; Top, Right, Bottom – 1”
Font – Arial 12

Enrichment for Further Learning

1. UCC.Nau. (2011). Food Service Design Criteria. Online Open Library.

Retrieved from: http://jan.ucc.nau.edu/~wlr2/ha442/class/concept/design/
2. Punay, M.L.M.B. (2015) Food Service Management. Rex Bookstore.

References

1. Carino C.E. and De Vera R. S.J. (2014) Fundamentals of Food Service

Operations. Revised edition. Mindshapers Co., INC. pg 65-73
2. Kumar U. (2018). Food Service Management. Random Publications. Pg. 75-76

A. Mabini Avenue, Tanauan City, Batangas, Philippines www.lcctanauan.edu.ph (043) 778-1020

 La Consolacion College Tanauan A member of the
Unified La Consolacion College
– South Luzon

A. Mabini Avenue, Tanauan City, Batangas, Philippines www.lcctanauan.edu.ph (043) 778-1020