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1. e
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trying tenaciously to twist tidiness, taste, think twice

3. Division
Title:
Code
R-101
FOOD SERVICE
Fundamentals of Food Preparation
Synopsis: Participants learn fundamental knife skills, basic food preparation and how to
properly store food. Kitchen organization, setup and cleaning; stations of the kitchen
and simple menu planning techniques are also discussed.
Major Topics
The following skills and knowledge must
be assessed as part of this unit:
• uses and characteristics of basic food
products and types of menus as
required
• hygienic handling of food and
equipment
• safe work practices according to
occupational health and safety
principles and procedures, particularly
with regard to using knives
• logical and time-efficient work flow
• knife handling techniques
• cutting techniques for fruit and
vegetables appropriate to the style of
cuisine such as julienne, brunoise,
paysanne, macedoine, jardiniere and
turning
• waste minimisation techniques and
environmental considerations in
specific relation to food preparation.
Cognitive Content
WEEK 1 - 2
1. Equipment
• Recognize large and small kitchen
equipment
• Demonstrate safe use and care of
all kitchen equipment
• Identify, select, use and care for
equipment used in the
preparation of food
• Improvise for equipment that is
not available
• Compare microwave cooking to
conventional cooking
• Demonstrate safety precautions
and care for microwave oven
usage
• Analyze cooking techniques and
utensils for successful microwave
cooking
2. Utensils
• Identify small kitchen utensils,
their uses and care
• Demonstrate proper use and care
of small kitchen utensils in
preparation of assigned recipes
Key Terms and Concept
Types of food processing and
cooking equipment and their
function, such as knives, utensils,
food processors, blenders and
mixers, slicers, grills and
salamanders, fryers, large (fixed)
equipment including bains-marie,
fridges and ovens.
Identification of suitable cutting
surfaces (yielding & unyielding)
Classification of equipment as
utensils, mechanical & fixed
Maintenance, cleaning and sanitising
of equipment
Correct procedures for safe storage
of tools
Identification, interpretation and
modification of standard recipes
The correct use of a recipe
• essential details of a recipe
• preliminary preparation
Prerequisite
None
Cr-Hrs
3
Knowledge Outcomes
Evidence of the following is critical:
• know exactly step by step of doing
food preparation
• know and understand tools and
equipment and also the usage
• ability to create a working plan
• ability to set menu
• ability to organize and prepare a
general range of foods efficiently
and within realistic industry
timeframes.

4. Major Topics
Cognitive Content
Key Terms and Concept
• equipment
WEEK 3
3. Abbreviations and Equivalents • quantity of ingredients
• Identify and correctly use
abbreviations found in recipes
• Identify and correctly use math
equivalents and symbols
common to food preparation
• Determine the correct
equivalents to use when
manipulating recipe amounts
• List kinds of information a good
recipe contain
• Analyze effects of
increasing/decreasing a recipes
yield
• Examine how high altitude affects
the cooking process
WEEK 4 - 5
4. Terms
• Identify and define foods
• Preparation terms and cookery
techniques terms
• Describe the importance of
implementing correct food
preparation terms and cookery
technique terms to successful
recipe interpretation
• Demonstrate assigned food
preparation and techniques skills
WEEK 6 - 7
5. Measuring and Mixing
• Identify standard units of
measure used in food
preparation
method
cooking temperature
cooking time
number of portions recipe will
produce
• total cost of product
•
•
•
•
Types of menu, such as table d’hôte,
set menu, à la carte, function, buffet
& cyclic
Types of food items to be served,
such as entrees, main courses,
desserts, soups, sandwiches,
canapés and appetizers, buffet and
smorgasbord display items, & food
and beverage trays.
Knowledge Outcomes

5. Major Topics
Cognitive Content
• Use correct math common to
food preparation when
translating recipes
• Identify and demonstrate the
correct measuring equipment for
both liquid and dry ingredients
• Evaluate the importance of exact
measurements of ingredients
when cooking and baking
WEEK 8
6. Table Setting and Etiquette
• Research table etiquette
guidelines
• Research table etiquette
guidelines for different ethnical
groups
• Demonstrate table settings for
various types of meals
• Practice good table manners
during food preparation labs
WEEK 9 - 10
7. Nutrition
• Identify factors affecting an
individual’s nutritional needs
• Relate the role of good nutrition
to the health and wellness of
individuals and families
• Demonstrate how to conserve
nutrients during food preparation
• Develop a one-week menu for a
family of four using the food
pyramid
• Research diet disorders (i.e.
bulimia, anorexia.)
Key Terms and Concept
Knowledge Outcomes

6. Major Topics
Cognitive Content
• Analyze special needs diets, (i.e.
diabetic, vegetarian, low
cholesterol, etc.)
WEEK 11 - 13
8. Cooking Labs
• Develop appropriate menus,
grocery orders and timelines for
cooking and labs
• Prepare and compare six types of
dishes
• Describe the functions of
ingredients, nutritive value, and
methods of preparation
• Evaluate products by appearance
and eating quality
• Interpret general information
about quick dishes and methods
of preparation
• Prepare the following quick
dishes : omelette, fried noodles,
fish & chips, sandwich, etc.
• Evaluate how ingredients
function in different products
• Explain the grading of eggs
• Draw and label the structure of
eggs
• Describe the functions of eggs in
food preparation
• Prepare fruits and vegetable
recipes
• Prepare dairy products and egg
recipes
• Prepare pasta and potato
product recipes
• Prepare garde manger items
Key Terms and Concept
Knowledge Outcomes

7. Major Topics
Cognitive Content
Key Terms and Concept
Knowledge Outcomes
• Supervise kitchen staff as a head
cook
• Classify and choose spices, herbs,
and extracts to enhance the
flavors in food
• Select, prepare and serve a dish
of the participants’ choice
Assessment Method
: Assessment methods must be chosen to ensure that the skills and processes for various food preparation techniques can be
practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. The
following examples are appropriate for this unit:
• direct observation of the participants in food preparation
• inspection of food items prepared by the participants
• written or oral questions to assess knowledge of preparation techniques for various food types
• review from portfolios of evidence and third party workplace reports of on-the-job performance by the participants.
-
interview or written questioning to assess knowledge of job description on each subject.
writing paper about current issues on operation.
direct observation of all in presenting paper refers to the given assessment.
field research ( doing reports based on newspaper headline prior to course study )
Course Requirements
: Pre – Requisite : none
Resources
: Ref
-
internet & hard copy resources

8. Division
Title:
Code
R-102
FOOD SERVICE
Principles of Sanitation
Synopsis: Covers food-service sanitation principles and the role of food service personnel
in the prevention of contamination and food-borne illness.
Prerequisite
None
Cr-Hrs
2
Major Topics
The following skills and knowledge must
be assessed as part of this unit:
• The Sanitation Challenge - Completed
• Clean and Sanitary Facilities and
Equipment
• Sanitation Management
• Keeping Food Safe in Storage
• Principles of a Hazard Analysis and
Critical Control Points (HACCP) System
• Cleaning and Sanitizing
• Integrated Pest Management
Cognitive Content
WEEK 1 - 2
1. Introduction of Hygiene
• What is hygiene
• What is sanitation
• Philosophy of hygiene &
sanitation
WEEK 3
2. The importance of sanitation
in hospitality industry
• Why does hospitality industry
must have a good sanitation
quality
• What are the aspects of
maintaining good sanitation in
hospitality industry
WEEK 4
3. Hotel Sanitation & Hygiene
due to the quality service
•
•
•
•
•
Front Office
House Keeping
F&B Service
F&B Product
Building Maintenance &
Key Terms and Concept
Knowledge Outcomes
Key Terms and Concepts
• cross-contamination
• environmental hygiene
• food handling procedures/cycle
• food poisoning
• food spoilage
• HACCP
• hazards
• hygiene procedures
• hygiene risk
• personal hygiene
• pest control
• sanitation and cleaning procedures
• storage
• waste disposal
Evidence of the following is critical:
• Understanding the importance of
Hygiene, sanitation and Cleanliness
towards safety work operation
• understanding of the principles of
sanitation management
• ability to protect food during
preparation and service
• ability to identify, explain and
follow HACCP system
• Understand the importance of
personal hygiene
• Ability to apply safety work
operations
Hygiene procedures including:
• safe and hygienic handling of food
and beverage
• regular hand washing
• correct food storage
• appropriate and clean clothing
• avoidance of cross-contamination
• safe handling disposal of linen and
laundry
• appropriate handling and disposal

9. Major Topics
Cognitive Content
Landscape
WEEK 5
5. Safety Work Operations
•
•
•
•
Hygiene & Sanitation
Food Hygiene
st
1 aid
Fire Prevention
WEEK 6
6. The Hygiene, Safety &
Sanitation Challenge
• How food handlers can
contaminate foods
• Components of a good personal
hygiene program
• Hygienic hand practices
• Proper work attire
• Eating, smoking and drinking
policies
• Policies for reporting illness and
injury
• Management’s role in personal
hygiene program
WEEK 7
7. Contamination, food allergies
and food borne illness
• Types of food borne
contamination
• Biological contamination
• Seafood toxins
• Plant and fungal toxins
• Chemical contamination
• Toxic metals
• Chemical and pesticides
Key Terms and Concept
of garbage
• cleaning and sanitizing procedures
• personal hygiene
Identifying hygiene practices
required in the following
areas:
• accommodation
• kitchen
• food service areas
• food preparation
• storage areas
• public areas
• garbage storage and disposal
Personal hygiene standards required
in the hospitality
industry including:
• hands and nails
• hair
• uniform and clothing
• accessories including jewellery
Safe storage procedures including:
• storing according to
manufacturers’
• labels/recommendations
• thermometer checks
• temperature zones
• dry/cold storage requirements
• use of suitable
packaging/containers
• correct labeling and dating
• expiry dates
• stock rotation
• safe lifting techniques
• safe use of trolleys
Knowledge Outcomes

10. Major Topics
Cognitive Content
• Physical contamination
• Food allergies
WEEK 8 - 9
8. HACCP ( Hazard Analysis
Critical Control Points ) 7 steps
of operational
• Identify potentially hazardous
foods
• Identify critical control points
• Establish critical control
procedures
• Establish monitoring procedures
• Establish corrective action
• Establish effective record-keeping
procedure
• Establish procedure for
verification
WEEK 10
9. Cleaning and Sanitizing
• Cleaning agents
• Factors influencing the
effectiveness of sanitizers
• Machine ware-washing
• Manual ware-washing
• Cleaning and sanitizing
equipment for different areas
• Using hazardous materials
• Implementing a cleaning program
WEEK 11
10. Integrated Pest Control
• Denying pest access
• Deny food and shelter
• Identifying pests
Key Terms and Concept
Use and storage of chemicals
including:
• separate well lit and ventilated
storeroom
• sealed, labeled containers with
direction for use
• and first aid directions
• never stored in food containers
• always follow
manufacturers/enterprise
• instruction on containers
• never mix chemicals
Food poisoning
• definition
• causes including
− toxins forming when bacterial
growth is so high that cells
change into toxins that are
− resistant to heat or cold
− eating naturally poisonous foods
eating obviously spoiled foods
− incorrect storage and food
handling procedures
• types including:
− staphylococcus aureus
− clostridium perfringens
− salmonella
− listeria
− clostridium botulism
− camphylobacteria
• symptoms including:
− nausea
− vomiting
− stomach cramps
Knowledge Outcomes

11. Major Topics
Cognitive Content
• Treatment & control measures
towards each areas
• Using and storing pesticides and
cleaning materials
WEEK 12 - 13
11. Sanitation Management
•
•
•
•
•
Assessment Method
Basic Sanitation
On-site Sanitation
Food Sanitation
Environmental Sanitation
Ecological Sanitation
Key Terms and Concept
Knowledge Outcomes
− diarrhoea
− gastro-enteritis
− dehydration
Vermin control including pest
control procedure for dealing with:
− rats and mice
− flies
− cockroaches
: Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods
must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this
unit:
• direct observation of the candidate carrying out work tasks that involve hygiene, sanitation, cleanliness and safety work
operations
• oral and written questions about sanitation principles and practices
• review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
-
Course Requirements
Resources
interview or written questioning to assess knowledge of job description on each subject.
writing paper about current issues on operation.
direct observation of all in presenting paper refers to the given assessment.
field research ( doing reports based on newspaper headline prior to course study )
: Pre – Requisite : none
: Ref
- internet & hard copy resources

12. Division
Title:
Code
R-103
FOOD SERVICE
Principles of Restaurant Operation
Synopsis: Covers all activity in restaurant refers to Planning Organizing Actuating
Controlling (POAC) to set up and maintain restaurant supervisory & management in line
with the operational systems
Major Topics
The following skills and knowledge must
be assessed as part of this unit:
• The different types of restaurant and
its organizations in different types of
hotel operations.
• The equipment and material required
for the operation of a restaurant and
to design a restaurant lay out.
• The service rules at the restaurant.
• The different service techniques for
serving food in the restaurant :
Breakfast service
Plate service
Platter service
Gueridon service
• The sales control system in a
restaurant.
• How restaurant being managed and
supervised.
• The methods of restaurant
merchandising.
• Understand and build restaurant
environment refers to the image
Cognitive Content
WEEK 1-3
1. Introduction to the restaurant
and its organization
• Types of restaurant
• Organization chart
• Relation with other departments
• Qualification and duties of a head
waiter
WEEK 4-6
2. Restaurant products & facilities
• Food & beverage classification
• Production preparation
• Production facilities
• Inventory
WEEK 7-8
3. Service material, equipment and
layout
• Service material
• Service equipment
• Linen
• Restaurant layout
Key Terms and Concept
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
WEEK 9-10
•
4. Service techniques and
procedure
•
Side board
Cleaning table ware procedure
Cleaning glass ware procedure
Cleaning hot plate procedure
How to lay silencer and table cloth
Restaurant layout
Seating guide
Table set up and general service
rules
Food order
Beverage order
Slip order
Guest written order
Position meat, accompaniments,
vegetables on the plate
Dishes with their accompaniments
Linen requisition form
Flow of requisition
Repair and maintenance order
Handling food & payment
Route of cash and food in full
service restaurant
Flow of communication with
guests
Continental breakfast tray set-up
with coffee & milk / tea & cream
Order taking procedure
Prerequisite
R-101, R-102
Cr-Hrs
3
Knowledge Outcomes
Evidence of the following is critical:
• Understanding the importance of a
good service
• Understanding the work flow of
restaurant operation
• Know how to do the service
sequence
• Know how to handle bills
• Know how to deal with complaints
• Know how to do the set up and
preparation
• Know how to organize a team
work
• Know how to do the inventory
• Know and understand overall
activities around restaurant
operation

13. Major Topics
Cognitive Content
• Table set up and general service
rules
• Taking order procedure
• Breakfast service
• Plate service
• Platter service
• Gueridon service
• Accompaniment, cover and
service for special dishes
WEEK 11-12
5. Restaurant record and control
• Restaurant forms
• Sales control
• Administration report &
inventory
WEEK 13-14
6. Management & supervisory
techniques
• Planning Organizing Actuating
Controlling
• Setting up scheduling
arrangements
• Setting up operation timetable
• Controlling operation facility &
systems
• Punishment & rewards
• Teamwork strategy
WEEK 15
7. Restaurant merchandising
• Fundamental factors of
restaurant merchandising
• Merchandising methods
Key Terms and Concept
General clear up procedure
Individual card
Returned form
Order book
Guest slip
Flow of guest bill
Restaurant summary of sales
Production equipment
Production appliances, utensils &
tools
• Merchandise fits into the
marketing system
• Example of f&b promotion plan’s
form
•
•
•
•
•
•
•
•
•
Knowledge Outcomes

14. Major Topics
Cognitive Content
Key Terms and Concept
Knowledge Outcomes
WEEK 16-17
8. Restaurant image & design
• Ambience & Atmosphere
• Exterior & interior Surroundings
• Guest facility & easiness
• Exceptional service
Assessment Method
: Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods
must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this
unit:
• direct observation of the candidate carrying out work tasks that involve restaurant activity, product & service operations
• oral and written questions about restaurant operation principles and practices
• review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
• Restaurant practice organization to apply skills and competencies in restaurant operation
-
Course Requirements
Resources
interview or written questioning to assess knowledge of job description on each subject.
writing paper about current issues on operation.
direct observation of all in presenting paper refers to the given assessment.
field research ( doing reports based on newspaper headline prior to course study )
: Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, English for Waiter
: Ref
- internet & hard copy resources

15. Division
Title:
Code
R-104
FOOD SERVICE
Kitchen Management
Synopsis: Covers food-production principles in overrun the management of kitchen in
regards with the activity, operational, creativity, evaluation and maintenance
Prerequisite
R-101, R-102, R-103
Cr-Hrs
3
Major Topics
The following skills and knowledge must
be assessed as part of this unit:
• The knowledge of kitchen in types and
facilities
• The arts in culinary
• The production in kitchen
• The organization in kitchen operation
• Fundamentals of Managements
• Nutrition knowledge
• Standard product cost and pricing
strategies
• The knowledge of production
administration
• The knowledge of production
operation
• The knowledge of menu planning and
design
• Menu engineering
• Kitchen finance & breakeven analysis
Cognitive Content
WEEK 1 - 2
1. Introduction of Kitchen
• What is kitchen
• What are the facilities
• Types of kitchen
WEEK 3
2. Arts in Culinary
•
•
•
•
•
Basic cutting arts
Garnishing
Carving
Flambé
Arts in cooking process (pre, post
and during the process)
WEEK 4
3. The production in kitchen
• Basic mise en place
• Production sequence (cutting,
cooking, stirring, finishing)
• Food display / presentation
WEEK 5
4. Organization in Kitchen
Operation
• Categories of staff
Key Terms and Concept
Key Terms and Concepts
• Cost Control
• Foodservice concept
• Management function
• Operational procedure
• Financial plan
• Management control
• Organizational culture
• Assets
• Table turnover
• Evaluation
• Process evaluation
• Impact evaluation
• Food ingredients
• Food cost
• Food cost percentage
• Inventory
• Inventory sheet
• Inventory turnover rate
• Requisition
• Invoice
• Food cost report
• Portion
• Invoice payment schedule
• Menu mix
• Opening inventory
• Closing inventory
Knowledge Outcomes
Evidence of the following is critical:
• Understanding the importance of
how to maintain kitchen &
facilities in a good condition
• Know and understand the arts in
culinary
• Understand the work flow of
kitchen production
• Know the duty rosters in kitchen
• Know about nutrition
• Know how to set up product cost
and pricing strategy
• Know how to handle purchasing,
receiving, storing, issuing
• Understand the implementation of
menu engineering
• Know how to do the finance in
kitchen

16. Major Topics
Cognitive Content
• Hierarchy
• Job description and specification
• Duty roaster
WEEK 6
5. Fundamentals of
Managements
• What is management
• Managerial responsibilities and
relationships
WEEK 7
6. Nutrition
• Nutrition : The science of food
• Nutrition and food service
managers
• Contemporary dietary concerns
WEEK 8
7. Standard Product Cost and
Pricing Strategies
• Standards Recipes
• Determining Standard Food Cost
for menu items
• Determining an overall standard
food cost
• Pricing menu items
WEEK 9 - 10
8. Production Administration
•
•
•
•
•
Purchasing
Receiving
Storing
Issuing
Special Food Management
Concern
Key Terms and Concept
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Employee meal credit
Promotional/free meals
Steward sales
Total food sales
Inventory storage
Perishable goods
Dry goods
Physical inventory
FIFO
Spoilage report
Bin card
Stock outs
Par amount requisition
Buyer
Quality
Ordering
Supplier
Order sheet
Bid sheet
Receiving person
Plate cost
Yield
Quality standards
Specification
Standardized recipe
Recipe cost chart
Cooking yield chart
Gross weight
Net yield
Portion cost
Net weight
Food production levels
Food production par levels
Food mishap report
Food sales recap report
Food production chart
Knowledge Outcomes

17. Major Topics
Cognitive Content
WEEK 11
9. Production Operations
•
•
•
•
Production Planning
Food Production
Preparing Dishes
Control during Production
WEEK 12
10. Menu Planning and Design
• Designing food adjectives
• The art of menu
• Creatively named menu item sells
better
• Designing profitable menus
• Designing menu that sell
• Menu design : menu psychology
• Menu development and analysis
• Maximize menu merchandising
power
WEEK 13 - 14
11. Menu Engineering
• Basic menu engineering
• Apply menu engineering
WEEK 15 - 17
11. Kitchen Finance
• Inventory systems
• Food Cost Vendor
• Cost Control
12. Breakeven Analysis
• Breakeven chart
• PV ratio
• Contribution
Key Terms and Concept
•
•
•
•
•
•
•
Dish-up
Portion control chart
Presentation
Fixed menu
Cyclical menu
Menu analysis
Menu mix
Knowledge Outcomes

18. Major Topics
Cognitive Content
Key Terms and Concept
Knowledge Outcomes
• Marginal cost
• Graphs
Assessment Method
: Methods should be chosen to ensure that knowledge of principle of sanitation can be explained and demonstrated. Methods
must include assessment of knowledge as well as assessment of practical skills. The following examples are appropriate for this
unit:
• direct observation of the candidate carrying out work tasks that involve Kitchen Management
• oral and written questions about Kitchen Management principles and practices
• review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
-
Course Requirements
Resources
interview or written questioning to assess knowledge of job description on each subject.
writing paper about current issues on operation.
direct observation of all in presenting paper refers to the given assessment.
field research ( doing reports based on newspaper headline prior to course study )
: Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, Principles of Restaurant Operation
: Ref
- internet & hard copy resources

19. Prerequisite
Division
Title:
FOOD SERVICE
Food & Beverage Management
Course Code
Covers food & beverage production and service principles in operating the
management systems to obtain a good quality service to be settled towards
improvements and development of its site
R-105
R-101, R-102, R-103,
R-104
Synopsis:
Major Topics
The following skills and knowledge must
be assessed as part of this unit:
• Introduction to food service industry
• F&B operation organization flow
• F&B management fundamental
• F&B sales & marketing
• The menu
• F&B service
Cognitive Content
WEEK 1 - 2
1. The Food Service Industry
• Food Service Origins
• Commercial vs. institutional food
service operations
• Types of food service facilities
WEEK 3
2. Organization in Food &
Beverage Operations
• People in F&B Service
• Sample Organization Charts
• Career paths in Food & Beverage
industries
• Facility design, layout and equipment
• Finance in F&B industry
• Food service automation hardware
• Food service automation software
WEEK 4
3. Fundamentals of
Management
• What is management?
• Managerial responsibilities and
relationships
• The importance of hospitality
WEEK 5
4. Food & Beverage Marketing
Key Terms and Concept
Key Terms and Concepts
• Front of the house
• Service standards
• Service system chart
• Establish workflow
• Personnel performance review
• Material safety data sheets (MSDS)
• Cashier report
• Cash turn-in report
• Guest check
• Menu board
• Dupe pad
• Guest check daily record
• Pricing a menu
• Competitive analysis
• Customer count
• Food cost percentage method
• Contribution method
• Food bar
• Beverage cost
• Beverage cost report
• Bottle exchange system
• Front bar
• Service bar
• Special function bar
• Lounge or bar
Cr-Hrs
3
Knowledge Outcomes
Evidence of the following is critical:
• Participants ability to identify &
describe typical production
position
• Participants ability to identify &
describe typical service position
• Participants ability to describe a
typical organization of a large
restaurant
• Participants ability to summarize
the management task of POAC
• Participants ability to summarize
the task of staffing & directing
• Participants ability to describe
management’s role in providing
hospitality to guests
• Participants ability to describe a
typical marketing plan
• Participants ability to describe
what goes into providing good
service to guests, including a
sample service sequence
• Participants ability to summarize
considerations that are important
in redesigning sites
• Participants ability to explain an

20. Major Topics
Cognitive Content
•
•
•
•
•
•
Feasibility studies
Ongoing marketing research
The marketing plan
Sales
Advertising
Public relation and publicity
WEEK 6
5. The Menu
•
•
•
•
•
Menu schedules
Types of menus
Menu planning
Menu design
Evaluating menu
WEEK 7 - 8
6. Food & Beverage Service
• Types of service
• Providing an enjoyable
experiences for guests
• Pre-opening concerns and
activities
• Providing guest service
• Food and beverage income
control procedure
• Enhancing food and beverage
sales
WEEK 9 - 10
7. Facility design, layout, and
equipment
•
•
•
•
The Planning Process
Designing the service station
Redesigning other areas
F&B equipment
Key Terms and Concept
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Free pouring
Mixed drink
Bottle control system
Sales forecast
Customer contact report
Customer comments card
Exit interview
Budget
Contract price
Profit and loss statement
Sales to date
Reconciling sales
Point of Sales (POS)
Payroll cost control
Payroll cost budget
Productivity
Automated systems
Measured pour
Aperitifs and cordial
Well stock or house brand
Paper goods
Par amount
Integrated computer system
Daily sales report
Organizational culture
Establish SOP
Knowledge Outcomes
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operations budget, and distinguish
active profit planning from passive
profit planning
Participants ability to describe the
balance sheet
Participants ability to summarize
the uses of computers in the food
service industry
Understand contrast manual data
processing with electronic data
processing
Participants ability to describe
electronic cash registers and pointof-sale terminals
Participants ability to explain the
value of a fully integrated food
service computer system
Participants ability to explain the
function of the four major files
maintained by ECS/POS software
Participants ability to identify
functions typically performed by
payroll accounting software
Understand the systems & flow in
F&B management

21. Major Topics
Cognitive Content
WEEK 11 - 12
8. Financial Management
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Uniform System of accounts
The operation budget
The income statement
The balance sheet
Ratio analysis
Food service payroll accounting
WEEK 13 - 14
9. Food Service AutomationHardware
• Computer Basics
• ECR / POS Technology
• Automated Beverage Control
Systems
WEEK 15 - 17
10. Food Service AutomationSoftware
• ECR / POS Technology
• Back-of-the-house software
Key Terms and Concept
Knowledge Outcomes

22. Assessment Method
: Methods should be chosen to ensure that knowledge of principle of F&B management can be explained and demonstrated.
Methods must include assessment of knowledge as well as assessment of practical skills. The following examples are
appropriate for this unit:
• direct observation of the candidate carrying out work tasks that involve F&B Management
• oral and written questions about F&B Management principles and practices
• review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate
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Course Requirements
interview or written questioning to assess knowledge of job description on each subject.
writing paper about current issues on operation.
direct observation of all in presenting paper refers to the given assessment.
field research ( doing reports based on newspaper headline prior to course study )
: Pre – Requisite : Principles of Sanitation, Fundamentals of Food Preparation, English for Waiter, Principles of Restaurant
Operation, Kitchen Management
Resources
: Ref
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internet & hard copy resources

23. NeXChef.com
copywriting & design to cater food business & industry
scribd.com/nexchef
twitter.com/nexchef
facebook.com/nexchef
youtube.com/nexchef
plus.google.com/+nexchefs

24. NeXChef.com
copywriting & design to cater food business & industry
scribd.com/nexchef
twitter.com/nexchef
facebook.com/nexchef
youtube.com/nexchef
plus.google.com/+nexchefs