CICOSAT COLLEGES
LINGSAT, CITY OF SAN FERNANDO, LA UNION, PHILIPPINES
Telefax. No. (072)607-11-18/(072) 242-26-98
I. COURSE CODE : ACCTG. 101
II. COURSE TITLE : Basic Accounting
III. COURSE DESCRIPTION: This is an introductory course in accounting, business, and management data analysis that will develop students appreciation
of accounting as a language of business and an understanding of basic accounting concepts and principles that will help them analyze business
transactions.
IV. CREDIT UNITS : 3 units/54 Hours
V. PRE-REQUISITE : None
VI. VISION :
CICOSAT COLLEGES
The CICOSAT Colleges envisions itself to be nationally recognized as an educational institution with excellent, globally relevant academic and
technological programs committed to producing highly skilled and competent professionals who are morally upright, productive, service-oriented and
empowered leaders.
COLLEGE OF HOSPITALITY MANAGEMENT
The College of Hospitality Management envisions providing globally competitive education by meeting national and international standards
to respond to the ever changing needs of the hospitality industry.
VII. MISSION :
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CICOSAT COLLEGES
Guided by its philosophy, vision and commitment to educate the youth, the CICOSAT Colleges is committed to provide affordable and excellent
instruction and training in the various disciplines, meeting national and international standards, to engage in the generation, transmission and
advancement of knowledge through research, and to create opportunities for public service through a sustainable community extension program.
COLLEGE OF HOSPITALITY MANAGEMENT
The College of Hospitality Management is committed to produce graduates that will thrive in a borderless economy by providing excellent instruction and
training.
VIII. INSTITUTIONAL OUTCOMES/GOALS AND OBJECTIVES
Through the various programs offerings of CICOSAT Colleges, the following institutional outcomes along the given dimensions serve as
hallmark of the CICOSAT graduates and indicators of the institution success.
1. PERSONAL DEVELOPMENT
Manifest initiative for lifelong learning
Become responsible members of the family, workplace and society
2. PROFESSIONAL AND TECHNICAL COMPETENCE
Exercise their profession competently
Generate new knowledge contributory to national development
3. COMMUNICATION AND COLLABORATION
Express themselves effectively using various modes of communication
Work in the spirit of collaboration and teamwork
4. CRITICAL AND CREATIVE THINKING
Analyze and provide solutions to discipline – related problems
Make sound decisions as a professional
5. GLOBAL AWARENESS AND COMMUNITY ENGAGEMENT
Participate in various community/industry activities relevant to the field of specialization in addressing global and local concerns
6. SOCIAL AND ETHICAL RESPONSIBILITY
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Hold personal value and beliefs consistent with the institution’s core values
7. EMPOWERED LEADERSHIP
Actively participate in professional/civic organization and
Engage in various activities to promote empowered leadership
PROGRAM OUTCOMES (COLLEGE OF HOSPITALITY MANAGEMENT)
PO 1: Exhibit competence, dynamism, commitment, civic and moral responsibility as hoteliers and restaurateurs.
PO 2: Preserve and promote Filipino historical and cultural heritage through the showcase of local cuisines and use of traditional ways of cooking.
PO 3: Strengthen linkages with local, national and international agencies for the sustainable development of the hospitality industry.
PO 4: Provide food and beverage service and manage the operation seamlessly based on industry standards.
PO 5: Demonstrate administrative and managerial skills in a service-oriented business organization.
PO 6: Proficiently utilize various forms of communication, particularly in dealing with guests and colleagues.
PO 7: Engage in research to respond to the demands of local and international hospitality industry.
PO 8: Organize environment-friendly income-generating activities and innovative practices that promote efficient hospitality services.
PO 9: Act in accordance with personal and social values and ethical and professional standards.
PO 10: Devise flexible structural design for lodging operations in order to adapt to changing conditions in the hospitality industry.
IX. COURSE OUTCOMES:
By the end of the course, the students will be able to:
1. Discuss concepts and actual industry practices relative to food and beverage services.
2. Develop general knowledge on the origins and development of food service in hotels, restaurants, and institutions.
3. Describe the economic impact of the F&B industry.
4. Distinguish between commercial and institutional food service facilities.
5. Identify trends likely to affect food service in the coming years.
6. Identify a variety of managerial, production, and service positions that are typical of the food service industry and describe the roles
these positions play in providing food service.
7. Describe proper sanitation, hygiene and safety procedures and techniques used on the Food and Beverage industry.
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X. COURCE CONTENT/LEARNING ACTIVITY PLAN:
Time Learning Outcomes Assessment Content/Subject Teaching- Instructional References
Frame (in Tasks Matter Learning Materials
weeks & Activities
no. of
hours)
P R E L I M S
Week 1 Discuss the origin Oral I. The Food Service Assignment on Reference Cariño, Celia E., and Beltran,
(3 hours) of the Food and presentation Industry the origin of books Ma. Pamela N. The Hospitality
Beverage Service Origin of the the food and Industry. An Introduction.
Industry. Food and beverage Manila: Minshapers Co., Inc.
Beverage service 2013
Service Industry industry.
Week 2 Classify food and Oral Classification of Discussion Reference Roldan, Amelia S. and Others.
(1 hour) beverages. presentation Food and books Food Service and Bartending.
Beverages AR Skills Development and
(2 hours) Size up the guests Story telling The Meal Case study Film viewing Management Services, Inc.
meal experiences. Experience 2013
Week 3 Discuss the Essay writing Customer Lecture White
(1 hour) appropriate Service board
customer service.
(1 hour) Compare the Simulation of Types of Service Collaborative Video www.youtube.com
different types of the different learning presentatio /watch?v=9dAvXPE4cw4
services. types of ns
service.
Week 4 Examine the Make an Types of Menu Student Online www.hospitality-
(3 various types of individual presentations resources school.com/types-menus-
hours) menu menu. restaurant/
Week 5 Discuss the basic Quiz and book Food and Literature Online www.slideshare.net
(2 functions of food reviews Beverage review resources
hours) and beverage Service Personnel
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service personnel.
M I D T E R M S
Week 5 Demonstrate Oral II. Restaurant Service Assignment on Online www.youtube.com/
(1 hour ) various designs of Presentation Equipment the different resources watch?v=1Lo05DWDBng
Week 6 napkin folding and and Napkin Folding napkin folds
(3 table skirting. Demonstration and Table and table
hours) Skirting skirting
designs.
Week 7 Identify and Oral Discussion Reference Cornell, Daryl Ace V. Food
(1 hour) operate different Presentation Furniture books and Beverage Service
types of service and Chinaware Procedures. MIndshapers Co.,
equipment. Demonstration Glassware Inc. 2012
Flatware
(2 hours) Oral Table Setting Collaborative Film viewing www.youtube.com/
Demonstrate Presentation Types of Set-up learning watch?v=p9mzBckf3G4
various types of
and
table setting/set-
Demonstration
up.
Week 8
(1 hour) Discuss the role of Essay writing Ancillary Lecture White Roldan, Amelia S. and Others.
ancillary Departments board Food Service and Bartending.
departments. AR Skills Development and
Management Services, Inc.
2013
(1 hour)
Operate different Oral III. Bar and Beverages Discussion Reference Rojo, Lorenzo G. Bar and
bar tools and Presentation Bar Tools and books Beverage with Mixology.
equipment. and Equipment Mindshapers Co., Inc., 2012
(1 hour) Demonstration
Determine the Oral Parts of the Bar Student Online https://marijoyromiral.
basic parts of the Presentation presentations resources weebly.com/types--parts-of-
bar. bar.html
Week 9
(1 hour)
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Classify different Quiz and book Classification of Literature Online https://361degreeshospitality.
(2 kinds of reviews Beverages review resources wordpress.com /2014/06/19/
hours) beverages. beverages-its-classification/
Demonstrate Demonstration Methods and Student www.youtube.com/
techniques in Techniques in presentations watch?v=hjw1QO0YJKs
mixing cocktails. Mixing Cocktails
S E M I - F I N A L S
Week Demonstrate the Oral IV. The Food and Prepare a Reference Cornell, Daryl Ace V. Food
10 sequence of Presentation Beverage Service script on books and Beverage Service
(3 service in fine- and Sequence foodservice Procedures. MIndshapers Co.,
hours) dining Demonstration Foodservice sequence Inc. 2012
Sequence from
restaurants.
Greeting and welcoming
Seating a Guest the guests to
Complete Meal settlement of
Service guests’ bill.
Week Present menu Oral www.youtube.com/
Menu Student Online
11 and explain the Presentation Presentation presentations resources watch?v=RIPWjdy_ABQ
(2 basic ingredients and
hours) and preparations Demonstration
for each dishes.
V. Room Service
Illustrate the
Quiz and book Room Service Literature Reference Alberta’s Training Food
(1 hour) organization of
reviews Menus review books Excellence Corporation. Food
Room Service Organization of White and Beverage Server
Department. Room Service board Workbook. Alberta, Canada,
2012
Identify and
Week operate the Oral Room Service Collaborative Reference
12 different room Presentation Equipment and learning books
(3 service and Supplies
hours) equipment and Demonstration
Oral
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supplies. Presentation
Demonstrate
Week room service Oral Sequence of Discussion Video www.youtube.com/
Presentation Room Service and Student presentatio
14 sequence. watch?v=H6XHRQ5CVPQ
and presentations n and
(3
Demonstration Online
hours) resources
F I N A L S
Week Summarize the Essay writing VI. Customer Relations Literature Reference Roldan, Amelia S. and Others.
15 procedural and The Procedural review books Food Service and Bartending.
(3 dimensional of and Dimensional AR Skills Development and
hours) customer of Customer Management Services, Inc.
Service 2013
service.
Week Demonstrate Oral Responding to Collaborative Video www.youtube.com/
16 how to respond, Presentation Customers’ learning presentatio watch?v=baCQpnxZxQQ
(3 deal, and and Needs and n
hours) handle guests’ Demonstration Concerns
complaints. Dealing with
Objections and
Negativists
Handling Guests
Complaints
Week Project a Show a Building a Student Overhead
17 professional professional Professional presentations projector
(3 image. image by Image
hours) dressing
properly.
Week Discuss the Roldan, Amelia S. and Others.
Work Ethics and Discussion Reference
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18 importance of Oral Work Habits for and Student books Food Service and Bartending.
(6 work ethics and Presentation Dining Staff presentations AR Skills Development and
hours) work habits for and Management Services, Inc.
dining staff. Demonstration 2013
XI. GRADING SYSTEM:
Prelim Grade = CS (60%) + PE (40%)
Tentative Midterm Grade = CS (60%) + ME (40%)
Midterm Grade = 40% of PLG + 60% of TMG
Tentative Semi-Final Grade = CS (60%) + SFE (40%)
Semi-Final Grade = 40% of MG + 60% TSFG
Tentative Final Grade = CS (60%) + FE (40%)
Final Grade = 40% of SFG + 60% of TFG
XII. SUMMARY OF REFERENCES/BILLIOGRAPHY:
Cariño, Celia E., and Beltran, Ma. Pamela N. The Hospitality Industry. An Introduction. Manila: Minshapers Co., Inc. 2013
Roldan, Amelia S. and Others. Food Service and Bartending. AR Skills Development and Management Services, Inc. 2013
Cornell, Daryl Ace V. Food and Beverage Service Procedures. MIndshapers Co., Inc. 2012
Alberta’s Training Food Excellence Corporation. Food and Beverage Server Workbook. Alberta, Canada, 2012
Rojo, Lorenzo G. Bar and Beverage with Mixology. Mindshapers Co., Inc., 2012
Online References:
www.youtube.com /watch?v=9dAvXPE4cw4
www.hospitality-school.com/types-menus-restaurant/
www.slideshare.net
www.youtube.com/ watch?v=1Lo05DWDBng
www.youtube.com/ watch?v=p9mzBckf3G4
https://marijoyromiral. weebly.com/types--parts-of-bar.html
https://361degreeshospitality. wordpress.com /2014/06/19/ beverages-its-classification/
www.youtube.com/ watch?v=hjw1QO0YJKs
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www.youtube.com/ watch?v=RIPWjdy_ABQ
www.youtube.com/ watch?v=H6XHRQ5CVPQ
www.youtube.com/ watch?v=baCQpnxZxQQ
Prepared by: Checked by:
JAY-R B. LIM, MBA JAY-R B. LIM, MBA
Instructor Dean, College of BSHM/BSBA
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