Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

Moalboal Campus
Poblacion West, Moalboal, Cebu
Tel Nos. (032) 4474-8196; 474-8104; 474-8383
Fax Nos. 474-8196; 474-8104; 474-8383
http://www.ctu.edu.ph Email: [email protected]
INS Form 1
_________________________________________________________________ December 7, 2019
Revision: 2
MALABUYOC EXTENSION Page 1 of 8 Pages

COURSE SYLLABUS
in
HM 329
FOOD AND BEVERAGE CONTROL SYSTEM
Second Semester, A.Y.2019-2020
Department : Technology
Curriculum : Bachelor of Science in Hospitality Management
Curricular Year : Third Year
No. of Hours/ Sem. : 54 hours
Credit Unit(s) : 3 units
Prerequisite(s) : None

Vision of the University : A premier, multidisciplinary - technological university

Mission of the University : The University shall primarily provide advanced professional and technical instruction for special purposes, advanced studies in
industrial trade, agriculture, fishery, forestry, aeronautics, and land-based programs, arts and sciences, health sciences,
information technology and other relevant fields of study. It shall also undertake research and extension services and provide
progressive leadership in its areas of specialization (Sec. 2 of RA 9744).

Goal of the College : 1. Outcomes-based and quality technological instruction is delivered to its clientele;
2. Fully-equipped professionals that can meet both local and international market demands;
3. Holistic development of its graduates that are agent of change; and
4. Research-oriented and problem-solver graduates that are at valuable to the market.
 Page 2 of 8 Pages

Program Outcomes:

The BSHM program aims to develop and mold students who can (CMO 62 Series of 2017).

A. COMMON TO ALL PROGRAMS

1. Articulate and discuss the latest developments in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry;
3. Work effectively and independently in the 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” (based on R.A. No. 7722);

B.COMMON TO TOURISM AND HOSPITALITY DISCIPLINE

1. Demonstrate knowledge of tourism industry, local tourism products and services;
2. Interpret and apply relevant laws related to tourism industry;
3. Observe and perform risk mitigation activities;
4. Utilize information technology applications for tourism and hospitality;
5. Manage and market service-oriented business organization;
6. Demonstrate administrative and managerial skills in a service-oriented business organization;
7. Prepare and monitor industry capital development functions of a tourism-oriented organization;
8. Perform human capital development functions of a tourism-oriented organization;
9. Utilize various communication channels proficiently in dealing with guests and colleagues;

C. SPECIFIC TO THE BS IN HOSPITALITY MANAGEMENT

1. Produce food products and services complying with enterprise standards;
2. Apply management skills in F&B service and operations;
3. Perform and provide full guest cycle services for front office;
4. Perform and maintain various housekeeping services for guest and facility operations; and
5. Plan and implement a risk management program to provide a safe and secure workplace;
6. Provide food & beverage service and manage the operation seamlessly based on industry standards;
 Page 3 of 8 Pages

Course Description:

This course will enable students to develop knowledge, skills, attitude in food and beverages control system and to efficiently and effectively plan
menus at profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverages outlets

Course Learning Outcomes:

At the end of the course, the students can:

1. Explain the term Cost and Sales and the relevance to the food and beverage industry. (PO C.2, PO B.6)
2. Identify standard process of cost control in the food and beverage industry. (PO C.2, PO B.6)
3. Distinguish standard control procedures of food purchasing and receiving of food and beverage items. (PO C.2, PO B.6)
4. Explain the importance of standard food keeping and issuing of food in the food and beverage sector as regards to control process. (PO C.2, PO B.6)
5. Identify types of menu and construct sample food and beverage menu based on modern menu used in the food industries. (PO C.2, PO B.6)
6. Practice and calculate food costing procedure. (PO C.2, PO B.6)

Course Content: 54 hours (3 hours Lecture per week)

INTENDED LEARNING ASSESSMENT TEACHING CONTENTS LEARNING REFERENCES TIME REMARKS

OUTCOME TASK(S) LEARNING RESOURCES ALLOCATION
ACTIVITIES
Set the expectations of
the course. Graded Oral Orientation a. Introduction Posters of CTU CTU Manual 2
Recitation b. CTU Vision- VMGO
Understand the content Lecture Mission Student
of the syllabus, course c. Course CTU Manual Handbook
requirements and Description
grading system. d. Course
Requirements
Know the classroom e. Alternative
rules and policies. Activities
f. Grading System
House Rules
 Page 4 of 8 Pages

INTENDED LEARNING ASSESSMENT TEACHING CONTENTS LEARNING REFERENCES TIME REMARKS

OUTCOME TASK(S) LEARNING RESOURCES ALLOCATION
ACTIVITIES
Define the terms cost
and sales. (CLO NO.1) Graded Oral Lecture / Cost Textbook Food and 9
Recitation Discussion and Beverages Cost
Define and provide Sales Concept Internet Source Control DHM by
example types of cost. Quiz Akmal Hafiz
(CLO NO.1) Subang Jaya
Assignment 2014
Provide several
examples illustration https://www.slides
monetary and non- hare.net/AkmalHa
monetary sales fiz2/food-and-
concept. ( CLO NO.1) beverage-cost-
control-35640241
Identify the formulas
used to compute cost
percent and sales
price.(CLO NO. 1)

PRELIM EXAMINATION 1

Graded Oral Brainstorming The Control Process Textbook Food and 9

Distinguish the control Recitation Beverages Cost
process of cost control. Lecture / Discussion Internet Source Control DHM by
(CLO NO. 2) Quiz Akmal Hafiz
Subang Jaya
Explain the importance 2014
of managing income
and expenses. https://www.slide
(CLO NO. 2) share.net/AkmalH
afiz2/food-and-
Identify the control beverage-cost-
techniques. control-35640241
( CLO NO. 2)
 Page 5 of 8 Pages

INTENDED LEARNING ASSESSMENT TEACHING CONTENTS LEARNING REFERENCES TIME REMARKS

OUTCOME TASK(S) LEARNING RESOURCES ALLOCATION
ACTIVITIES
Distinguish the food
purchasing control Graded Oral Lecture / Discussion Food and Purchasing Textbook Food and 10
process (CLO.NO 3) Recitation and Receiving Control Beverages Cost
Brainstorming Internet Source Control DHM by
Enumerate the Quiz Akmal Hafiz
developing standards Subang Jaya
and the standard Assignment 2014
procedure.(CLO NO.3)
https://www.slid
Establish quality eshare.net/Akm
standards of alHafiz2/food-
purchasing control. and-beverage-
(CLO NO.3) cost-control-
35640241
Establish quality
standard procedure for
receiving control.
(CLO NO.3)

MIDTERM EXAMINATION 1
Evaluate the food Food and
storage control. Graded Oral Lecture / Discussion Food Storage and Textbook Beverages Cost 10
(CLO NO.4) Recitation Issuing Control Control DHM by
Internet Source Akmal Hafiz
Establish the standard Quiz Subang Jaya
and standard 2014
procedure for issuing. Assignment
(CLO NO. 4) https://www.slid
eshare.net/Akm
Establish the standard alHafiz2/food-
receiving procedure. and-beverage-
(CLO NO. 4) cost-control-
35640241

SEMI-FINAL EXAMINATION 1
 Page 6 of 8 Pages

INTENDED LEARNING ASSESSMENT TEACHING CONTENTS LEARNING REFERENCES TIME REMARKS

OUTCOME TASK(S) LEARNING RESOURCES ALLOCATION
ACTIVITIES
Define Menu. (CLO
NO. 5) Graded Oral Lecture / Menu Planning and Textbook Food and 10
Recitation Discussion Food Costing Beverages Cost
Discuss the Menu Internet Source Control DHM by
Planning and the Role Quiz Akmal Hafiz
of the Menu. (CLO Subang Jaya
NO.5) Assignment 2014

Explain the construction https://www.slides

of recipe in the menu. ( hare.net/AkmalHa
CLO NO. 5) fiz2/food-and-
beverage-cost-
Calculate sample food control-35640241
costing. (CLO NO. 5)

Determining Cost of
Food. ( CLO NO. 6)

Show how to make

food costing sample.
(CLO NO. 6)

FINAL EXAMINATION 1

Course Requirements:

1. Oral Participation
2. Quizzes
3. Assignments
4. Learning Exercises
5. Reporting
6. Major Examination
 Page 7 of 8 Pages

Evaluation Procedures: (Approved grading system applicable to the Course/Program)

Lecture
 Quizzes : 30%
 Graded Oral Participation : 20%
 Projects/Assignments/Final Reports : 10%
 Midterm / Final Examination : 40%

Total 100%

Revision Date:

Consultation Date:

Contact Details: [email protected] / 09984550204

Prepared by:

KRISTEAN KARL O. VILLARUBIA

Subject Instructor

Date Submitted: __________________

 Page 8 of 8 Pages

VIRGINIA B. GABUTERO, M.A.Ed. / MBA ALEMAR L. BATAYOLA, M.A.Ed. GLENN B. HOYOHOY, M.A.V. Ed.
Member Member Member

Approved by:

FELIX Q. POCONG, Jr., L.L.B, Ph.D.

Campus Director