Food and Beverage Service Operation - Lecture Course Orientation: Food and Beverage Service Operation - Lecture

Course Description A study about the specific tasks performed by the food and beverage service personnel, the operational policies, system and food and beverage service procedures for the guests. It also provide students the appropriate knowledge and technical skills in handling food and beverage service equipment, familiarization of different styles of service, standard procedures in table setting and quality management.

Course Outline Food and Beverage Service Equipment/ Table Appointments Prepare the Dining Room / Restaurant Area for Service Welcome Guests and Take Food and Beverage Orders Promote Food and Beverage Products Provide Food and Beverage Services to Guests Provide Room Service Receive and Handle Guest Concerns Table Centerpieces, Napkin Folding and Table Skirting Styles of Table Setting/ Table Arrangement

Course Requirements: Student Profile with scanned 2” x 2” picture Copy of registration form Test booklet Student Portfolio

Books: Principles of Food and Beverage by: Lawrence Li Tan and Florenitte De Guzman Food and Beverage: A Practical Guide by: Edgar D’ Souza Fundamentals of Food and Beverage Service Operation by: Joseph Linford A. Ditan

Prelim Grade + Midterm Grade + Final Grade / 3 = Final Average Grading System: Class Standing: (60%) Performance = 50 % Product / Output = 30 % Research / Home work = 20 % Major Examination: (40%) Prelim exam Midterm exam Final exam Class Standing + Major Examinations = Periodical Grades Prelim Grade + Midterm Grade + Final Grade / 3 = Final Average

Based 40 Transmutation: Major exam and quizzes will be transmuted using the formula: (Raw score x 60) +40 = Transmuted Grade Total Score Example: Quiz result is 15 over a total score of 20 items ( 15 x 60 ) + 40 = 85 (transmuted grade) 20

Laboratory Rules: Wear the proper laboratory uniform. Always have two hand towels, one for wiping working areas and one for drying utensils and equipment. Smoking is strictly prohibited. Avoid making unnecessary noise. No jewelries such as dangling earrings, necklaces, bracelets, watch, and rings to be worn during laboratory. Only students with laboratory classes are allowed to enter the laboratory areas.

Get your requisition form from the laboratory personnel and submit the accomplished requisition duly signed by your laboratory teacher at least three (3) days before the laboratory schedule (No approved requisition no laboratory). Clean as You Go (CAYGO) Always practice the wash, rinse, sanitize and dry your utensils and equipment before and after using them and returning to the stock room. Students who will go out of the laboratory should ask first the permission of the teacher-in-charge before going out.

Keep all your belongings inside the lockers, and provide pad locks Keep all your belongings inside the lockers, and provide pad locks. Do not bring any unnecessary things such as gadgets in school if not needed. Secure all your important and personal things with you, the school personnel will not be liable for any losses or damages on your belongings. Place garbage inside the paper-lined trash bins, broken glasses and recyclable materials should be placed in a separate disposal bins. No leftovers like excessed and unused ingredients to be left behind after the laboratory. Turn off all electrical equipment, lights, air conditioning units, ovens and faucets after laboratory periods. Be sure that everything is clean and in order before going out.