FAR EASTERN UNIVERSITY

INSTITUTE OF TOURISM and HOTEL MANAGEMENT

Hotel and Restaurant Management Department
SY 2022-2023

FEU MISSION-VISION

Guided by the core values of Fortitude, Excellence and Uprightness, Far Eastern University aims to be a university of choice in Asia.

Far Eastern University provides quality higher education through industry-responsive and outcomes-based curricular programs.
FEU produces globally competitive graduates who exhibit the core values of fortitude, excellence, and uprightness.
FEU promotes sustainable and responsive research extension, heritage and environmental stewardship towards national and
global development.

FEU-CORE VALUES

Fortitude
Fortitude refers to the ability to persevere, not give in or give up, to be committed to an ideal, and to pursue it with hard work and courage.
Excellence
Excellence refers to the ability to do rigorous, meticulous, innovative, creative, and relevant endeavors that are comparable to the highest
standards, effectively communicated to the stakeholders, and steeped in critical thinking.
Uprightness
Uprightness refers to moral and ethical integrity, selflessness, fairness, and a commitment to the greater good.

Institute of Tourism and Hotel Management

MISSION-VISION

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Guided by the Far Eastern University’s core values, the Institute of Tourism and Hotel Management aims to produce committed,
conscientious and globally competitive graduates.

HOTEL AND RESTAURANT MANAGEMENT

VISION-MISSION

VISION-MISSION The Hotel and Restaurant Management is geared towards providing diverse hospitality, learning experiences and
opportunities to its students. The program aims to develop hard skills and soft skills essential to culinary management and hotel
operations that will hone them to become globally competitive, caring, and committed SERVICE-ORIENTED professionals through
sustainable, technologically advanced, and communityconscious initiatives.

PROGRAM: BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT (BSHRM)

Program Expected Learning Outcomes (PELO)

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

1. Perform the basic functions of management such as planning, organizing, leading, controlling, and staffing in
relation to Hospitality
2. Utilize diverse communication channels and technology effectively as required by the Hospitality Industry
3. Demonstrate knowledge, skills and assess the performance in the Hospitality Services and Culinary Industry
4. Cultivate aptitude and critical thinking skills in developing research and forming decisions using data analytics
5. Develop corporate citizenship and social responsibility
6. Work effectively and independently in multi-disciplinary and multicultural teams

COURSE SYLLABUS

CMT 1107: Restaurant Operation and Innovation

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Facilitator
Name :
E-mail :
Section :
Course schedule :
Consultation hours :

Course Information
Course Status
 Credits : 3 units
 Total Learning Time : Lecture: 18 hours ; Laboratory: 108 hours
 Course Status : Professional Electives
 Pre-requisite : HSM1104: Ergonomics and Facilities Planning for Hospitality Industry
HSM1105: Supply Chain Management in Hospitality Industry

Course Purposes and Goals

This course is design to develop student’s innovative skills and capabilities in conceptualizing, building, managing and operating a restaurant in an
actual setting. Students are expected to run the restaurant over a period of time to understand and manage possible risk in a restaurant business.

Course Expected Learning Outcomes (CELO)

Upon completion of the course, you should be able to:

Course Expected Learning Outcome FEU Core Competencies

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

FCC1, FCC2.3, FCC2.4, FCC2.5

1. Remember and understand the restaurants’ concepts, management and operations;

2. Examine and determine the different types and characteristics of restaurants and the FCC1, FCC3
challenges faced;
3. Create and implement the type of menus, restaurant planning, and equipping the kitchen FCC1, FCC2
and purchasing through a simulation activity;
4. Understand and practice restaurant budgeting, control, and cashiering, food production FCC1, FCC2, FCC3
management and sanitation;
5.Compare and contrast restaurant leadership and management, organization and staffing, FCC1, FCC2
training and development;
6. Know and practice the restaurant service, customer handling, complaint management and FCC3, FCC4
service recovery.
7. Engage and evaluate the real operation and innovation in a Restaurant. FCC1, FCC2, FCC3, FCC3

FEU’s Core Competencies (FCC)

In addition to the Course Learning Outcomes, students are also expected to demonstrate and develop the following skills:

FCC 1: Cognitive Knowledge

COGNITIVE 1.1. Critical Thinking

KNOWLEDGE 1.2. Creative Thinking
1.3. Problem Solving Skills
1.4. Life-long Learning

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

FCC 2: Soft Skills

SOFT SKILLS 2.1. Digital Literacy

2.2. Communication Skills
2.3. Inter and Intrapersonal skills
2.4. Work ethics
2.5. Values and leadership

FCC 3: Hard Skills

3.1. Office Suites Skills (Word Processing, Spreadsheets, Presentation tools)

HARD SKILLS 3.2. Photoshop skills with fundamental of designs and photography

FCC 4: Discipline Specific Knowledge

DISCIPLINE
SPECIFIC 4.1. Scholarship in the specific discipline
4.2. Research-based knowledge development
KNOWLEDGE

The FEU Student-Centered Teaching and Learning Culture

FEU practices, advances, and advocates for a learning culture that is student-centered. FEU affirms the ability of students to produce
valuable reactions to, reflections and questions on, and understandings and appreciations of topics and issues in classroom. As such,
the FEU classroom is set-up in a manner that will best solicit student input and the FEU teacher’s responsibility is to ensure that the
students participate in the generation of ideas rather than be passive recipients of ideas. FEU and FEU teachers firmly believe that the
atmosphere in which learning and development happen best is an atmosphere where students are co-authors of ideas. The FEU
teachers’ role, therefore in the classroom is to coach and facilitate creation.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

The characteristics of a culture of student-centered learning are that it is constructive. Teachers within a culture of student-centered
learning provide opportunities for students to construct knowledge and guide students in the creation of new knowledge; they see
assessment as an opportunity for learning and formation. It is also relevant and responsive in that ensures that students are provided
activities drawn from authentic and real-life situations that will encourage students to connect learning with real-life situations. Its
atmosphere is one that is democratic in its insistence on the recognition and respect of the diversity of opinions and ideas and on its
emphasis on an understanding and appreciation of the context upon which these diverse ideas are born. Student-centered learning
values and encourages critical thinking and active learning by engaging students to ask essential questions and by synthesizing and
contextualizing viewpoints. Students, in this learning environment reflect and ask questions, seek relevance and engage in scholarly
discourse that leads to inferences, insights, and sound positions.

In FEU, student-centered learning is undertaken in a technology-enabled learning environment that promotes digital literacy. It
utilizes technology for more relevant and meaningful learning. The FEU student, in turn, sees technology as a tool for learning and
use it responsibly
The student-centered classroom is interdisciplinary, integrative, and interactive. Its teachers challenge students to interconnect
disciplines and relevant issues and to find interconnections and patterns. The objective of student-centered learning is the
development of lifelong learners and creative thinkers and the cultivation of attitudes and habit that ensure continuous self-
enhancement and knowledge generation. As products of the FEU student-centered experience, FEU students are models of competent
and effective learners and of the continuous quest for knowledge making.

Assessment Methods
Classroom assessment in FEU is a joint process that involves both teachers and learners. It is an integral part of teaching and learning which
holistically measures learners’ current and developing abilities. FEU encourages authentic assessment which promotes real-life learning. Adhering
to this paradigm, below are the guidelines in classroom assessment in the university.

1. Grading periods will be limited into two: Preliminary and Final periods. The 18 weeks will be divided equally. Each of the grading periods
will be nine (9) weeks each.
2. Assessments in the university are classified into Formative and Summative. Below are the samples of each type.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Formative Assessment Summative Assessment

 Quiz (short-long)  Departmental exams (Pen
 Seatwork and paper) – unit, chapter,
 Reporting preliminary and final
 Work samples (portfolio) exams.
 Demonstration &  Case study/problem analysis
observation of skill  Capstone/application
 Peer evaluation of project projects
work  Research/term paper
 External review of student  Performance test for skill-
projects based courses
 Self-evaluation of work

3. Each grading period, the minimum requirement for faculty to accomplish are the following:
a. Formative Assessment (FA) – 50 %
b. Summative Assessment (SA) – 50 %
4. The calculation for the grades will be based from the formula below:
Midterm Grade (PG) = 50%
Final Grade (FG) = 50%
Total Final Grade (TFG) = 100%

*FA and SA are calculated through averaging.

*The new Grade Point Average (GPA) system will still be used.
*The weight between FA and SA can be changed based on the recommendation of the committee. However, SA should not exceed
50%.
5. The general passing standard is 50%.
6. Grade Points will be based from the standards below:

Written Quality Point Numerical Grade Description

Grade

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Equivalent

Provides evidence of:

1. complete and comprehensive mastery of the concepts and

principles of the course;

2. outstanding proficiency in analytical, critical and creative

thinking, and problem-solving skills; and
A 4.00 92–100
3. excellent fluency in oral written and symbolic
communication.

Exhibits an exemplary level of independent and self-regulatory

learning skills. Adheres to the University policy on academic
integrity.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Provides evidence of:

1. full mastery of the concepts and principles of the course;

2. high proficiency in analytical, critical and creative, and

B+ 3.50 85–91 problem-solving skills; and

3. very good fluency in oral, written and symbolic

communication.

Exhibits a high level of independent and self-regulatory

learning skills. Adheres to the University policy on academic
integrity.

Provides evidence of:

1. considerable mastery of the concepts and principles of the

course;

2. significant proficiency in analytical, critical and creative, and

B 3.00 78-84 problem-solving skills; and

3. good fluency in oral, written and symbolic communication.

Exhibits an above average level of independent and self-

regulatory learning skills. Adheres to the University policy on
academic integrity.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Provides evidence of:

1. intermediate mastery of the concepts and principles of the

course;

2. adequate proficiency in analytical, critical and creative, and

C+ 2.50 71–77 problem-solving skills; and

3. Average fluency in oral, written and symbolic

communication.

Exhibits an ample level of independent and self-regulatory

learning skills. Adheres to the University policy on academic
integrity.

C 2.00 64–70 Provides evidence of:

1. satisfactory mastery of the concepts and principles of the

course;

2. satisfactory proficiency in analytical, critical and creative,

and problem-solving skills; and

3. acceptable fluency in oral, written and symbolic

communication.

Exhibits a sufficient level of independent and self-regulatory

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

learning skills. Adheres to the University policy on academic

integrity.

Provides evidence of:

1. elementary mastery of the concepts and principles of the

course;

2. a certain proficiency in analytical, critical and creative, and

D+ problem-solving skills; and
1.50 57–63
3. some fluency in oral, written and symbolic communication.

Exhibits a somewhat low level of independent and self-

regulatory learning skills. Adheres to the University policy on
academic integrity.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Provides evidence of:

1. minimal mastery of the concepts and principles of the

course;

2. minimal proficiency in analytical, critical and creative, and

D
1.00 50–56 problem-solving skills; and

3. basic fluency in oral, written and symbolic communication.

Exhibits a low level of independent and self-regulatory learning

skills. Adheres to the University policy on academic integrity.

Provides evidence of:

1. no mastery of the concepts and principles of the course;

2. no proficiency in analytical, critical and creative, and

F 0.00 Below 50 problem-solving skills; and

3. no fluency in oral, written and symbolic communication.

Does not exhibits independent and self-regulatory learning

skills. Does not adheres to the University policy on academic
integrity.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

FEU Policy on Academic Integrity

POLICY ON ACADEMIC INTEGRITY
Anchored on the core values of Fortitude, Excellence and Uprightness, Far Eastern University (FEU) believes that its students, administration,
faculty and staff should demonstrate academic integrity at all times. Academic integrity means that the members of the entire academic
community adhere to the fundamental values of honesty, hard work, originality, respect and responsibility. FEU students are expected to always
adhere to the highest standards of academic excellence.

FEU students are expected to demonstrate beliefs, attitudes and behaviors associated with academic honesty. Thus, all acts of academic dishonesty
in FEU are not tolerated. Academic dishonesty comes largely in two forms: cheating and plagiarism.

It is considered a major offense subject to disciplinary actions if students cheat or plagiarize their work.

Cheating is broadly defined as getting unauthorized help on an assignment, quiz or examination. The following are considered as acts of cheating:

· Copying from another student during a test or examination, with or without his/her knowledge;

· Allowing another student to copy his/her work;

· Using unpermitted notes during a test or examination;

· Having in one’s possession written notes or electronic devices during a test or examination;

· Getting questions or answers from someone else who has already taken a test or examination;

· Turning in work done by someone else;

· Taking a test or examination for another student;

· Writing or providing an assignment for another student.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Plagiarism is another form of academic dishonesty. All FEU students are expected to turn in work that is a product of their own efforts, study and
research. Thus, copying work of others (in whole or in part) and claiming it as one’s own is considered an act of plagiarism. A work is also
plagiarized if the student did not properly cite or acknowledge the sources or references for

his/her work. One must remember that plagiarism is identified not through intent but through
the act itself. The following are considered acts of plagiarism:

· Repeating someone else’s words verbatim without acknowledgement;

· Presenting someone else’s ideas without acknowledgement;

· Paraphrasing, translating, or summarizing someone else’s ideas without acknowledgement;

· Improperly acknowledging of sources, as with incomplete/imprecise documentation;

· Having one’s work done by someone else or having one’s work substantially revised by
someone else.
Policy on Late Submission
Assignment deadlines must be strictly adhered to as time management is a highly valued professional skill. The facilitator would provide a five-
day submission period. Assignments which are submitted late will be penalized as follows:

Submitted one (1) day after deadline - deduct 5% from marks awarded

Submitted two (2) days after deadline - deduct 10% from marks awarded

Submitted three (3) days after deadline - deduct 15% from marks awarded

Submitted four (4) days after deadline - deduct 20% from marks awarded

Submitted five (5) days after deadline – ZERO (0) marks for the assignment.

For the purpose of assignment submission, Saturday and Sunday are also counted as working days.

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

WEEK NO. TOPIC METHODS and LEARNING EXPECTED LEARNING

RESOURCES ACTIVITIES/ OUTCOME
REQUIREMENTS

WEEK 1 Course Orientation Interactive

discussion
Classroom management and grading
system PPT

Rules and regulations in the class

Mission & Vision of FEU

WEEK 2 Introduction and Overview of the course Interactive Role playing on The learners will be able to know
discussion restaurant management and understand the following:
Demonstration and operations depending >different types, classification,
Problem Solving and concepts of the restaurant
on the classification of
industry
restaurant >restaurant management and
operations, legal requirements
Groupings for restaurant
>trends and new technology
simulation application in the restaurant
industry
Quiz

WEEK 3-4 Restaurant Operations and Technology Interactive Case study The learners will be able to
Application discussion compare, contrast and
Small group discussion understand the following:
PPT >types of menus
Planning for restaurant >menu planning for a restaurant
AVP >equipping the restaurant

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

simulation >restaurant technology

application: Enterprise Resource
Planning
>Restaurant Sustainability
Restaurant Entrepreneurship, Leadership Interactive Brainstorming At the end of the course plan, the
and Restaurant Management Functions discussion learners will be able to know and
WEEK Identification of roles and practice the following:
5-6 Q&A responsibilities for >Establish a new restaurant
restaurant simulation >Restaurant budget management
PPT and controlling
Laboratory Activity: >Cash Handling
AVP Research and Product >Cashiering
>Human Capital Management:
Development and Testing
Roles Identification, Coaching
and Mentoring
>Administrative Management
>Management Function:
Planning, Leading, Organizing,
Controlling and Staffing
WEEK Restaurant Service Management Interactive Role playing The learners will be able to know
7-8 discussion and practice the following:
Laboratory Activity: P
AVP Research and Product >Food and Beverage
Development and Testing Management
PPT
>Service Management

>Customer Handling

>Complaint Handling and

>Service Recovery Management

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

WEEK Midterm Examination

9

WEEK Midterm Grade Consultation

10
WEEK Fine Dining Restaurant Simulation Documentation At the end of the simulation, the
11-12 learners will be able to
appreciate the restaurant service
and management application in a
fine dining setup with product
selling.

WEEK Casual Restaurant Simulation Documentation At the end of the simulation, the
13-14 learners will be able to
appreciate the restaurant service
and management application in a

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

casual dining setup with product

selling.

WEEK Café Simulation Documentation At the end of the simulation, the

15-16 learners will be able to
appreciate the restaurant service
and management application in a
cafe setup with product selling.

WEEK Finalization of documentation for all Documentation

17 simulations

WEEK Final Consultation

18

References / Reading Lists

3G handy guide : restaurant operations. New York, NY : 3G E-Learning LLC, (2019)

3G handy guide : banquet service procedures. New York : 3G E-Learning LLC, (2019)
3G handy guide : design and cost menus. USA : 3G E-learning, LLC., (2019)
Core concepts in Hospitality and Tourism : hotel management. cNew York : 3G E-Learning, (2019)
Sustainable hospitality and tourism management. Oakville, Canada : Society Publishing, (2019) McLean, Margaret-Ann

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Restaurant Business. ISSN: 0097-8043. http://rbjournal.org/index.php/rb

Rubrics:

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Student Support

GUIDANCE OFFICE
Office Hours: 9:00 AM to 5:00 PM
E-mail: feuguidance@gmail.com
Contact No.: +63 287777338

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

Tourism Department

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Chair: Dr. Chrisdie Flores-Tongol

Email: cflores@feu.edu.ph
Associate Dept. Chair: Ms. Sunshine Sarmiento
Email: ssarmiento@feu.edu.ph

Hotel and Restaurant Department

Chair: Mr. Jan Racky Masa

Email: jrmasa@feu.edu.ph
Associate Dept.Chair : Dr. Jean Paul Alamillo
Email: jalamillo@feu.edu.ph

Tourism Department Telephone No: +63 2 8849 4000 local 263/264

Reviewed & Updated by:

Dr. John Malonzo

Ms. Mae Jhay Cal

Faculty-in-charge

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department
 FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM and HOTEL MANAGEMENT
Hotel and Restaurant Management Department
SY 2022-2023

Endorsed by:

Mr. Jan Racky Masa

Chair, HRM Department

Approved by:

Dr. Joy Sheelah Baraero-Era

Dean, Institute of Tourism and Hotel Management

Far Eastern University

Institute of Tourism and Hotel Management: Hotel and Restaurant Management Department