Course Syllabus- Cafeteria and Catering Servicesl PDF

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SEÑORT ESOROCOLL EGE, I NC Di v e r s i onRo a d, Sa nMi gu e l Ca l a s i a o , Pa ng a s i na n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

COURSE SYLLABUS for FSM 111 CAFETERIA AND CATERING MANAGEMENT COURSE CODE AND COURSE TITLE 2nd Semester, 2020-2021

VISION “Señor Tesoro College Inc. is a leading institution of learning, committed to the development and empowering of professionally competent, socially responsible and productive citizens doing their share in the service of God and country.” MISSION “Señor Tesoro College Inc. shall promote quality instruction in a learner-centered, globally competitive environment, producing world class graduates in their field of specialization”. INSTITUTION OBJECTIVES In line with its mission, Señor Tesoro College commits itself to:    

Provide academic experience with will develop the critical-analytical skills from students; Develop a holistic curriculum which will foster motivation and stimulate the passion for life-long learning; Promote a culture of excellence in the fields of Instruction, Research and Extensions; Build a community of God-fearing, values-loaded and exemplary professionals.

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

Core Values: S – Stability T – Transformation C – Competence I – Integrity INSTITUTIONAL LEARNING OUTCOMES Develop analytical thinking skills

Analyze and solve problems by using informed judgement on evidence, sound reasoning and creativity to differentiate facts from opinions and to specify solutions and their consequences

Professional competent, socially responsible and

Exercise role as local and global citizens’ participation in democratic process respect social and cultural diversity,

productive citizens

appreciate the complexity of the physical world and understand the significance of both environment sustainability

Preparedness for globally competitive

and social justice Be equitable access to an effective digital learning environment through digital conversion that affects the

environment

curriculum, assessment, professional development, infrastructure, policy, budget and communications

To produce a world class graduates in their field

Display expertise in a given profession through professional advocacy, promotion of profession in positive,

of specialization Lifelong learning competence Integrity and Professionalism

constructive manner and use of effective organization and time management for efficient practice Utilize lifelong learning skills in pursuit of personal development and excellence in professional practice Exhibit professionalism, integrity and ethical standards by reflecting on the value of professionalism in daily interactions, use appropriate ethical choices in practice setting which is the best interest of the client

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

COURSE SPECIFICATION 1 2 3 4 5 6 7

Course Title Course Code Semester and Year Offered Credit Units Contact Hours Co-requisites Course Description

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Course Learning Outcomes

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Assessment and Evaluation Details Monitoring Details

Cafeteria and Catering Management FSM 111 2nd Semester, 2020- 2021 3 units 9:00-10:00am, Thursday none Principles of management in food servicing, particularly in schools, are the main components of the course. Also included are the practical experiences in menu planning, purchasing, food preparation, food service, record keeping, cost control, sanitation and safety, kitchen layout and equipment, and personnel management. The students develop managerial skills through this practicum wherein they will be assigned certain periods of time to manage a canteen/cafeteria. 1.Practice management skills in the operation and organization of a food service enterprise 2. Appreciate the jobs and activities in the food service industry such as in menu planning, purchasing, food preparation, food service, records keeping, cost control, sanitation and safety, kitchen layout, and personnel management. 3. Propose remedies and solutions to problem besetting the food service industry 4. Apply financial management principles in managing a food establishment or cafeteria. 5. Create interest among the students to put up their own food service industry

COURSE COVERAGE

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

No. of Hours

SPECIFIC LEARNING OUTCOMES

CONTENT/TOPIC 1. Vision, Mission, Goals, and Core Values of the University 2. Program Outcomes 3. Course Information 4. Course Description 5. Course Outcomes 6. Course Outline 7. Course Requirements and Course Polices 8. Course References and 9. Supplemental Readings 

The Food Service Industry

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Current Trends in the Food Service Industry

Classifications of Food Service Establishments

OUTCOME-BASED METHODOLOGY/ PLATFORMS

Discussion  

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ASSESSMEN T TASK Recitation

RESOURCES/ LEARNING MATERIALS College Student Handbook

Recite the university vision, mission, goals and core values of the university. Explain the important roles of students in realizing the goals and objectives of the program. Understand the scope and nature of the course and the expected outcomes of the students at the end of the course.

Written Quiz 1.Express views on the current trends in the food service industry 2. Differentiate the kinds of food service establishment

Lecture Discussion -do-



Personnel Management

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Organizing Process

1.Describe organizing process

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The Personnel Manager

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Line Functions

Lecture 2. recognize the functions of personnel manager Discussion 3. Summarize the line functions

Reporting

PowerPoint Presentation Oral question and answer

Written Quiz

-do-

PowerPoint Presentation Glass board

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

Qualifications of Food Service Personnel



Financial Management

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Budgeting

4. Discuss the qualifications of food service personnel

Reporting

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Daily Food Cost Report

1. Evaluate the budget of a food establishment 2. Record daily food cost report

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Profit and Loss Statement

3. Prepare profit and loss statement

Discussion

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Balance Sheet

4. Follow procedure in preparing balance sheet 5. Create pricing and cost control

Exercises

Lecture

PowerPoint Presentation Written Quiz

Lecture Glass board

Pricing and Cost Control

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Lay-out and Design

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principles of food service design and layout

1.Apply the principles of food service design and layout

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equipment layout

2. Draw equipment layout

Discussion

PowerPoint Presentation Written Quiz

Individual/ -

table service styles and settings

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Interior designing

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Sanitation and Safety

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Principles on Sanitation and Safety in Food Establishments

3. Perform styles and settings of table service 4. Plan and draw interior design

1.Discuss principles of sanitation and safety in food establishments

Actual utensils, tools, and equipment

Activity Group Work

Practicum

Practicum

Lecture Discussion

PowerPoint Presentation Evaluation of visited

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

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Laws and legislations concerning food establishments

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Purchasing/Receiving & Storing Food Supplies

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Purchasing

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Receiving

2. Explain laws and legislations concerning food establishment

Reporting

different restaurants

Glassboard

Written Quiz

1.Practice activities in purchasing, receiving and storing

Lecture

Role play

PowerPoint Presentation

Discussion Glassboard

Storing

Exercises

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Food Preparation

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Standardizing recipes

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Costing recipes

1.Apply principles in standardizing recipes 2. Compute cost of recipes

Discussion

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Qualifying recipes

3. Evaluate qualified recipes

Exercises

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Forecasting

4. Interpret forecasting activity on food Case Study preparation 5. Prepare work schedules effectively FINALEXAMINATION (FINAL PRACTICUM) 1.Experience the actual activities in food service industry

Work scheduling



Practicum (by theme)

Wedding, Debute, Philippine Culture etc.

Lecture

Written Quiz

Evaluation of different visited restaurants

PowerPoint Presentation

Glassboard

COURSE REQUIREMENTS:

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

COURSE ASSESSMENT (CRITERIA FOR GRADING)

1. 2. 3. 4.

Papers (Quizzes and exams) Homework (activity sheets and practicums) Projects related to the subject Course Final Practicum

Final Grade = 50% Midterm Grade + 50% Final Grade Midterm Grade= 50% lecture+ Laboratory Midterm exam= 50% Attendance/ Recitation/ Quizzes- 10% Home Based Requirements- 40% Final Term Grade= 50% lecture+ Laboratory Final exam= 50% Attendance/ Recitation/ Quizzes- 10% Home Based Requirements- 40% REFERENCES: Course references and supplemental readings

Books Bradley, Alice, Cooking for Profit: Catering and Food Service Management. 2008 Faye, Kinder, et. al. Meal Management, 6th edition, McMillan Pub. Co. 1984. Gatchalian, Corazon G. Food Service Management, Phoenix Publishing House Inc. 2000 Kotschevar, Lendal H. and Diane Withrow, Management by Menu, Phoenix Publishing House Inc. 2000 Locadio, Corazon G., Essentials in Meal Management, UP Diliman College of Home Economics, Quezon City. 1995 Manantan, Victoria T., Food Management and Service II, Phoenix Publishing House Inc. 1995

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SEÑORT S O R O C O L L E E, I NC DE i v e r s i on Ro a d, Sa nM i g ue lG Ca l a s i a o, Pa n ga s i n a n Email Address: [email protected] Tel. No. (075) 522-4928/09175035204

Mills, Richard J. Introduction to Catering, Delmar Thomson Learning, Australia 2000 Strianese, Anthony J. et. al. Dining Banquet Management, 4th Edition, Thomson Delmar Learning Australia, 2008

Prepared by: JEFFREY M. TAMAYO, LPT Faculty

Evaluated by: DEBORAH B. CASTILLO, CPA, PH. D Academic Director

Approved by: RODRIGO C. COQUIA JR Vice President for Operations

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