Republic of the Philippines

City of Taguig

Taguig City University

Gen. Santos Avenue, Central Bicutan Taguig City
COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT
Program: Hotel and Restaurant Management
COURSE SYLLABUS
LEARNING PLAN
COURSE TITLE: Food and Beverage Service Procedures
COURSE DESCRIPTION: This course provides students with the knowledge, skills and attitude necessary to perform the duties,
tasks, and steps required of Food and Beverage Service Attendant in the various food and beverage outlets. It also provides
students with sufficient knowledge to make decisions about food and wine services, styles, procedures and workflow in a
hospitality environment.
COURSE CREDIT: 3 UNITS
PREREQUISITES: Principles of Hygiene and Sanitation
VISION: An eminent center of excellent higher education towards societal advancement.
MISSION: To nurture vibrant culture of academic wellness responsive to challenges of technology and the global community.
TAGUIG CITY UNIVERSITY GRADUATE
ATTRIBUTES
Skills development and enhancement

INTENDED LEARNING OUTCOMES

Graduates will acquire, develop and enhance their skills that are essential to Hospitality
service.

Critical thinking and analytical approaches

Self-awareness
Discipline and Responsibility
Career Development

Graduates will acquire relevant information that they may organize and evaluate in a way
that they can apply those information to issues in the hospitality industry.
Graduates will have the ability to reflect upon their skills as their strengths and use it in the
field of work they want to be in.
Graduates will realize their responsibility as a Hospitality Industry Professional to their
guests, employers and their community and will choose to observe discipline in all lifes
aspects.
Learning outcomes prepare our students to effectively and efficiently commit themselves
to the real world by using their knowledge and skills in contributing to the success of their
future organizations

PROGRAM OUTCOMES
By the end of the completion of this program, students will be able to:
1.
2.
3.
4.

Demonstrate foundational knowledge needed as a Hospitality Industry Professional

Solve situational issues occurring in a Hospitality industry set up using analytical and critical thinking
Demonstrate competency with their skills acquired in training programs and laboratory activities
Serve guests in a professional manner with implied sincerity.

COURSE OUTCOMES
At the end of this course, outcomes are as follows:
1.
2.
3.
4.
5.

Identify competencies for Food and Beverage Services

Explain the sequence of service
Determine the different types of table service
Differentiate the duties and responsibilities of positions involve in food and beverage department
Recognize the importance of customer satisfaction in food and beverage service.

WEEK

TOPICS

Orientation

Introduction to
food and
beverage
operations
Food Service
system

Selling of
alcoholic and
non alcoholic
beverage

Characteristics
of food and
beverage

DESIRED LEARNING OUTCOMES

OUTCOME-BASED
ASSESSMENT ACTIVITIES
To understand the content of the course, its importance and
Setting of expectations
why should they take the course Food and beverage service; Lecture/discussion
discuss the history of restaurant as part of introduction to the Review of students
course.
knowledge about sanitation
and safety
To identify restaurant concepts & types of outlets,
Lecture; Teachers
banqueting, fast food, hotel etc; and differentiate job titles in discussion with class
restaurant and banqueting departments.
interaction; sample citations
from the teacher
To demonstrate different food service; meeting customer
Lecture; Teachers
expectations
discussion with class
interaction; teacher-student
actual demonstration
Demonstrate beverage service procedure for both alcoholic
Lecture; Teachers
and non alcoholic drinks;
discussion with class
interaction; teacher-student
actual demonstrations;
video presentation
Present the key characteristics of the sectors; detail the
Lecture; Teachers
diverse structure of the sector; explain the complexity of the discussion with class
sector.
interaction; teacher-student

EVALUATION OF
OUTCOME EVIDENCE
Essay writing
Recitation

Quiz
.
Quiz
Recitation
Demonstration
Quiz
Recitation
Demonstration
Quiz
Recitation

sector
6

Napkin folding

Demonstrate and identify the different napkin folding styles

that are used in table service.

Table skirting

Demonstrate and identify the basic table skirting; cite the

importance of sanitation, safety and neatness of skirting

Flower and
balloon
arrangement
Mid-Term
Examination
The
Development
of Bars
Health, Safety
and Security in
Bars

Demonstrate and determine the important factors to

consider in flower and balloon arrangements for centerpiece.

12
13

9
10
11

actual demonstrations;
video presentation
Teacher demonstration
Discussion with class
interaction; video
presentation

Quiz
Actual
demonstration

Actual demonstration from

the teacher; video
presentation; discussion
Actual demonstration from
the teacher; video
presentation; discussion

Group activity actual

demonstration

Quiz
Recitation

Cite the importance of health and safety in bars; identify

common issues in bar set up; explain safety precautions and
preventive measures in a bar

Discussion with class

interaction; PowerPoint
presentation
Discussion; class
interaction; sample citation;
video presentation

Wines and
spirits

Identify different kinds of wine; determine and differentiate

the seven spirits

Discussion; wine and spirit

smelling with tasting

Liqueurs

Identify categories of liqueurs; determine the worlds famous

liqueurs

Discussion; liqueur tasting;

class interaction

Explain the origin of bars and alcoholic beverages; describe

modern innovative practices

Group activity actual

demonstration

Quiz
Recitation
Seatwork- essay on
how to prevent risks
towards bartender
Quiz identify the
type of spirit by
smelling
Seatwork- essay
about the
characteristics of
different liqueurs

14&15

Mocktails

Explain the elements a mocktail or a non alcoholic drink;

determine the possible ingredients for a mocktail recipe;
identify garnishes used for mocktails

Discussion; class
interaction; sample citation

16&17

Cocktails

Describe what are the elements of a cocktail or an alcoholic

drink; determine possible ingredients for a cocktail recipe;
identify garnishes used for cocktails

Discussion; class
interaction; sample citation;
video presentation

18

Final exam

Methods and Strategies

1. Lecture-discussion method
2. Experiential learning
Requirement for Mid-Term Grading
1. Quizzes
20%
2. Attendance
10%
3. Project/ Assignment 15%
4. Class Standing
30%
5. Midterm exam
25%
Final Grade Computation
Midterm Result
Final result

50%
50%

3. Active learning
4. Cooperative learning
Requirement for Final Grading
1. Quizzes
20%
2. Attendance
10%
3. Project/ Assignment
15%
4. Class Standing
30%
5. Final exam
25%

tasted.
Quiz
Seatwork- develop
own mocktail recipe
Mix own mocktail
recipe
Quiz
Seatwork- develop
own cocktail recipe
Mix own cocktail
recipe

100%
References:
James Murphy, (2013), Principles and Practices of Bar and Beverage Management, Good Fellow Publishers
R. Singaravelavan, (2011), Food and Beverage Service, Oxford University Press
John Cousins, Dennis Lillicrap, Suzanne Weekes, (2014) Food and Beverage Service 9th Edition, Hooder education

PREPARED BY:
Patricia Margarita T. Mendoza
CHTM Faculty