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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
(HPC 6- FUNDAMENTALS IN FOOD SERVICE OPERATION)
Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.
Mission
WPU commits to develop quality humanresource and green technologies for a dynamiceconomy and sustainable development throughrelevant instruction, research and
extension services.
Goals of the College
1.To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization,government and non-government agencies.
Objectives of the Program
1. To prepare students to undertake task, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government agencies in accordance
with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and international
environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office and Housekeeping
Operations.
Program Outcomes
1. Articulate and discuss the latest development in the 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, and ethical responsibility
5. Preserve and promote Filipino historical and cultural heritage.
6. Perform the basic functions of management such as planting, organizing, leading, controlling.(for improvement)
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, humanresource management, production and operations management,
information technology, and strategic management) and employ these concepts in various business situations.
8. Select the proper decision-making tools to critically, analytically and creatively solver problems and drive results.
9. Apply information and communication technology (ICT) skills as required by the business environment.
10. Work effectively with other stakeholders and manage conflict in the workplace.
11. Plan and implemented business related activities.

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
12. Demonstrate corporate citizenship and social responsibility.
13. Exercise high personal moral and ethical standards.
14. Demonstrate knowledge on the tourism industry, local tourism products and services.
15. Manage and market a service-oriented business organization.
16. Demonstrate administrative and managerial skills in a service-oriented business organization.
17. Perform and monitor financial transactions and reports.
18. Perform humancapital development functions of tourism-oriented organization.
19. Utilize information technology applications for tourism and hospitality.
20. Utilize various communication channels proficiency in dealing with guests and colleagues.
21. Observe and perform risk mitigation activities.
22. Interpret and apply relevant laws related to tourism industry.
23. Produce food products and services complying with enterprise standards.
24. Provide food and beverage service and manage the operation seamlessly based on industry standards.
25. Apply management skills in F&B service and operations.
26. Plan and implement a risk management program to provide a safe and secure workplace.
A. Course Information
Course Code HPC 6
Course Title Fundamentals of Food Service Operation
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; Manage
intoxicated persons.
Pre-requisite Course THC 102
Co-requisite Course NONE
Credit Unit/s 2-1-3
Contact Hours/Week 3 units/ 5 hours (2 hours lecture & 3 hours Laboratory
B. Learning Outcomes
At the end of the semester, the students can:
1. Discuss the history of food service operations and describe the development in food service industry.
2. Identify the job description of food and beverage personnel and identify the classification of food service.

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
3. Differentiate the types of restaurants and identify existing food service establishments in the Philippines.
4. Identify the places that have important contributions to the rise of the food service industry.
5. Discuss the food and beverage department organization structure.
6. Explain personnel management, and identify and discuss duties and responsibilities of personnel.
7. Analyze the administrative aspects of management.
8. Identify personnel policies common to all food service establishment.
9. Describe the qualities of an efficient food service personnel.
10. Discuss the importance of stillroom.
11. Identify types of glasses and its uses, and learn proper handling.
12. Identify types of chinaware and its uses, and learn proper handling.
13. Differentiate types of linens and identify the correct usage.
14. Identify furniture’s used in food service, and differentiate types of food and beverage service.
15. Apply service set-up techniques and can demonstrate proper sequence of service.
16. Perform handling of reservation and allocation of tables and proper order taking procedure.
17. Discuss the purpose and classify types of menu, differentiate types of menu and execute classic menu sequence.
18. Differentiate formal and casual table set-up.
19. Identify the equipment used in the set-up and perform food and beverage table set-up.
20. Apply service set-up techniques and organized prescribed dining layout to perform proper room service sequence.
21. Demonstrate professionalism on room service and perform order taking process for in-house guest.
22. Classify types of beverages, prepare alcoholic and non-alcoholic beverages and practice safe and sensible drinking.
23. Manage intoxicated person/guest.
C. Learning Plan
Week Intended Learning
Outcomes
Topics Teaching and Learning
Activities
Instructional Resources Assessment Tools/Tasks
1
 explain the
overview of
the course,
classroom
policies,
course
requirements
and grading
system.
 Getting to know each
other
 Orientation on the WPU
Vision, Mission
Statement
 Students Expectations
towards (Instructor,
peer, course), Course
overview, Course
 Levelling of
Expectations,
 Brainstorming
 Creative Writing
 University Manual
 Module
 Netbook/Laptop
 Group Output
Presentation

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
 demonstrate
awareness on
the Vision and
Mission of
WPU, goal of
CBM and
objectives of
BHSM
requirements and
setting of House rules
 Grading system
2 and 3  explain the evolution
and trends of the
food and beverage
industry
 define what is
restaurant
 differentiate types of
restaurant
 identify restaurant
categories
 recall key elements
in successful
restaurant
I. Introduction to Food
and Beverage
Industry
1. History of Food Service
Industry
1.1 History of Food
Service Industry
Globally Greece and
Rome
1.2 History of food
Service Industry
Globally Medieval
Times
1.3 History of Food
Service Industry
Globally Coffee
House
1.4 History of Food
Service Industry
Globally Eighteenth
Century
1.5 History of Food
Service Industry
Globally French
Revolution
History of Food
Service Industry
 Problem Solving
 Web-Search Activity
 Writing
 Creative Writing
 Module
 Netbook/Laptop
 Traditional Assessment
a. Recognition Types
 Performance-based
Assessment
a. Rubric

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
Globally American
Revolution
1.6 History of Food
Service Industry
Globally Nineteenth
Century
1.7 History of Food
Service Industry
Globally Twentieth
Century
1.8 The Beginning of
Food Service
Industry in the
Philippines
2. The Restaurant
2.1 Definition of
Restaurant
2.2 Different types of
Restaurant
2.3 Restaurant
Categorization
Factors
2.4 9 key Elements that
makes a restaurant
Business Successful
4  discuss the concept
of food and beverage
organization
 compare the
advantage and
disadvantages in
working shifting
hours in food and
beverage industry
II. Food and Beverage
Organization
1. Employment in the Food
and Beverage Service
1.1. Staffing and
Organization
Structure
1.2. Personal
workplace Skills
1.3. Occupational
Advantages in
 Discussion
 Web-Search Activity
 Creative Writing
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types
 Performance-based
Assessment
a. Rubric

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
the Food and
Beverage Service
1.4. Occupational
Disadvantages in
the Food and
Beverage Service
working
weekends Night
and Holidays
5 and 6 b. discuss the
importance of still
room
c. classify food and
beverage service
equipment
d. apply proper
handling and
storage of the
equipment
III.Food and Beverage
Service Equipment
1. The Still Room
1.1.Definition and
importance of stillroom
2. Glasswares
2.1 Types of
Glasswares
2.2 Proper and
Handling and
storage
3. Chinawares
1.1TypeChinawares
1.2 Types of Crockery
used by an establishment
1.3 Poper handling and
storage
4. Flatware/ Cutleries
1.1 Types of Cutleries
1.2 Common Procedure to
polish cutlery
1.3 Handling and storage
of cutleries
 Discussion
 Web-Search Activity
 Creative Writing
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types
 Performance-based
Assessment
a. Rubric
7 e. differentiate types
of linens
Food and Beverage
Service Equipment
5.Types of Linen
 Web-Search Activity
 Discussion
 Skills Demonstration
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
f. identify the uses
of the food service
equipment
4.1 Table Cloth/ Slip Cloth
4.2 Table Napkin
4.3 Buffet Cloth
4.4 Waiter’s Cloth or
Service Cloths
4.5 Tea and Glass Cloths
4.6 Use and control of
Linen
5. Furnitures
5.1 Tables sizes and
shapes
5.2 Sideboards or
Workstation
 Performance
 Creative Writing
 Performance-based
Assessment
a. Rubric
 Video Demonstration
8 Midterm examination/ Assessment
9 and 10 a. differentiate types
of food and
beverage service
b. perform food and
beverage service
set-up
c. apply service set-
up techniques
IV. Food and Beverage
Services
1. Different Types of
Food and Beverage
Services
1.1 Table Service
1.2 English Service
1.3 French Service
1.4 Silver Service
1.5 American Service
1.6 Russian Service
1.7 Cart Service
1.8 Buffet Service
1.9 Filipino Service
 Web-Search Activity
 Discussion
 Creative Writing
 Module
 Netbook/Laptop
 Performance-based
Assessment
a. Rubric
 Tradition Assessment
a. Recall types
11 and 12 d. Demonstrate
proper sequence
of service
e. Perform handling
of reservation and
V. Sequence of Service
1.1 Restaurant Sequence
of Service or Service
Cycle
1.2 Handling Reservation
& Allocation of tables
 Skills Demonstration
 Discussion
 Web-Search Activity
 Presentation
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types
 Video presentation
 Performance-based
Assessment
a. Rubric

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
allocation of
tables
1.3 Welcoming the guest
1.4 Seating the guest
1.5 Order Taking
1.6 Service of Food and
Beverage Orders
1.7 Clearing
1.8 Presenting the Check
1.9 Guest Feedback
13 and 14 f. Discuss the
purpose menu
g. Classify types of
menu
h. Differentiate
other types of
menu
i. Execute classic
menu sequence
VI. Types of Menu
1.1 Purpose of Menu
1.2 Classes of Menu
1.3 The Classic Menu
Sequence
1.4 Other types of
Menu
 Discussion
 Web-Search Activity
 Skills Demonstration
 Presentation
 Creative Writing
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types
 Performance-based
Assessment
a. Rubric
15 j. Perform table
setting, table
skirting, napkin
folding and flower
arrangement.
k. Use table setting,
skirting, napkin
folding and flower
arrangement
guidelines.
l. Organize
prescribed dining
layout
VII. Table Setting.
Napkin Folding, Layout
and Flower Arrangement
1.1 General Table Setting
Guidelines
1.2Types of Table Setting
1.3Table Skirting
Techniques
1.4 Table Skirting
Guidelines
1.3 Napkin Folding
Techniques and Guidelines
1.4 Table Napkin Folds
1.5 Dining Layout
1.6 Flower Arrangement/
Center Pieces
 Discussion
 Skills demonstration
 Creative Writing
 Presentation
 Module
 Netbook/Laptop
 Tradition Assessment
a. Recall types
 Performance-based
Assessment
a. Rubric
 Video Presentation
16 m. Perform proper
sequence of room
service
VIII- Room Service
1.1 Room Service Sequence
 Discussion
 Skills Demonstration
 Presentation
 Web-Search Activities
 Module
 Netbook/Laptop
 Traditional Assessment
a. Recognition types
 Video Presentation

9. Page | 9
WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
1.2 Order Taking Tips in
Room Service/ In-
Room Dining
 Performance-based
Assessment
a. Rubric
17 n. Classify types of
beverages
o. Prepare alcoholic
and non-alcoholic
drinks
p. Practice safe and
sensible drinking
q. Manage
intoxicated
person
IX- Beverages
1.1 Types of Beverages
a. Alcoholic Beverages
b. Non-Alcoholic
Beverages
c. Safe, sensible
drinking
d. How to handle
intoxicated
person/guest
 Discussion
 Skills Demonstration
 Presentation
 Web-Search Activity
 Creative Writing
 Module
 Netbook/Laptop
 Traditional Assessment
a. Matching Type
 Video Presentation
 Performance-based
Assessment
a. Rubric
18 Final Examination/ Assessment
D. References
Bajao, G.T, & Bachanicha, R.M. (2019). Fundamentals in Food Service Operations.
Maria Lutgarda Manuela B. Punay, MBA (2012). Food and Beverage Service Manual (Practice Makes You An Expert, F&B Service Guide for Beginners).
Cornell, Molina, & Valenzuela (2011). Food and Beverage Service Procedures
E. Grading System
Table 1. Weight for each component for Lecture-Lab subject
Component Weight
(General Education/Professional
Courses)
Lecture Laboratory
Written Works 20% 20%

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
Performance Task 40% 60%
Major Examinations 40% 20%
TOTAL 100% 100%
Table 2. Weight for Lecture and Laboratory for Lec-Lab Course
WEIGHT FOR LECTURE WEIGHT FOR LABORATORY
67% 33%
75% 25%
50% 50%
60% 40%
Table 3. Table of Equivalence
Grade Total Weighted Score
(Passing =60)
1.0 95.60 - 100.00
1.25 91.15 - 95.59
1.5 86.70 - 91.14
1.75 82.25 - 86.69
2.0 77.80 - 82.24
2.25 73.35 - 77.79
2.5 68.90 - 73.34
2.75 64.45 - 68.89
3.0 60.00 - 64.44
5.0 Below 60

11. Page | 11
WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
F. Course Requirements
1. Midterm/ Final Event Activity
2. Quizzes/ Long Tests
3. Recitation
4. End Term Project (Output)
5. Attendance
G. Course Policies
ATTENDANCE: A student at ACC is expected to attend classes in order to progress satisfactorily toward completion of course objectives. In this intense, hands-on course,
attendance is mandatory for all classes. The reason for the absence does not matter. Even if you are ill or have a good reason for being absent, the information below applies. In
other words, your participation isvery important! Failure to have the proper uniform and equipment will result in forfeiture of 50% of the lab grade for the
day. Every lab that you miss means 50 points are lost.
Arriving late will count against you. Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “Cutting out” before the
class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day.
EXCESSABSENCES: Nomatterhow many classesyou miss,you arealwayswelcometoattenda class. Students accumulating morethanmorethree(3) absencesmay jeopardize
their grade, fail or be withdrawn from the course. If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total points earned for
the course. Remember, a perfect daily grade is 50 points. Two absences are nearly the difference between an “A” and a “B” or “D” and “F”. You may also miss opportunities to
complete skill competency projects.
TARDINESS: Tardiness is inconsiderate and affects all students. Be professional an on time. Excessive tardiness may be reflected in your grade.
MAKE-UP WORK: In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates. Please come to my office during office hours. The daily
lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given. Any arrangements for special scheduling of an exam must be made at
least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates. Hand-outs from previous classes are not usually brought to
the next class. You can pick up a handout during chef’s hours if available.
H. Consultation Hours
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently unfair to those
students who consistently work hard to achieve a highgrade every day. Incomplete are not normally given unless you have a situation such as a serious, long term medical
problem that prevents you from attending class.

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WPU-QSF-ACAD-10A Rev.00 (10.02.19)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
Prepared by:
EDDEL MAE T. MADRIÑAN ` MAY AIZA BELLE P.JUNIO
Instructor, PPC Campus Instructor, Main Campus
RINA Q. NIFRAS
Instructor, Main Campus
Recommending Approval: JOSEPH C. LLANTO Approved: SOL DE VILLA B. RAMA, DPA
BSHM Department Chairperson Dean, CBM