FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
VISION - MISSION
Vision: FEU ROOSEVELT envisions a productive and responsible citizenry empowered through education.
Mission: Promote the value of RESILIENCY through programs that advocate teamwork, and collaboration.
Develop COMPETENCE in lifelong learners; nurture their ability to be effective communicators, creative and critical thinkers; Instill
INTEGRITY of mind, body, and spirit.
FEUR supports a dynamic curriculum to realize its vision.
Course Title FUNDAMENTALSINFOODSERVICEOPERATION Course Code HM231
Course Credit 3 Course Pre-requisite none
Course The students will learn the necessary knowledge, develop various skills and cultivate the proper attitudes needed for the delivery and quality service of food
Description and beverage operations in hotels and restaurants. Topics include the following: Clean and tidy bar and food service areas; Develop and maintain food &
beverage product knowledge; Manage the responsible service of alcohol ; Prepare and serve cocktails; Prepare and serve non-alcoholic beverage; Provide a
link between kitchen and service area; Provide to patrons on food and beverage service; provide food and beverage services; provide room services; provide
silver service; take food orders and provide courteous table service; Manage intoxicated persons.
Course At the end of this course, the students should be able to:
Learning 1. Give insight into food and beverage service.
Outcomes 2. Explain the role of food and beverage personnel within the hierarchy of international hospitality establishment.
3. Comply with the international standard of food and beverage service.
4. Identify the right tools and equipment to be used in food and beverage service.
5. Inculcate in mind that when presenting output on each activity, it should be based on industry standards.
6. Realize the importance of performing each of the skills needed in food and beverage service.
7. Serve food, wine and other beverages.
8. Perform different kinds of table napkin folding and table set-up.
Course Structure and Content
Learning Outcomes Assessment Tasks
Learning Activities
Duration Topics At the end of the week, the Evidence to measure
Teaching methods for interactive learning experiences
learners should be able to: achievement of Learning
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
Outcomes and Course
Learning Outcomes
Discuss the VMGO, PILOs and Orientation Recitation
Orientation
Week 1 CILOs of the Institute. Groups are formed; tasks
Discussion of VMGO, PILOs Class Activity: Getting to Know You are assigned
and CILOs
Review of the course syllabus, learning activities,
requirements, policies, assessment and feedback
Socialized Discussion
Food Service Industry Explain the structure and
Week 2 • F & B Services-Definition terminology of the food and Lectures/ Discussions PowerPoint Presentation Recitation Assignment Short
• F & B service types of beverage (F&B) industry, Quiz
operation including types of service
• F & B Services operations and organizational
Terminology roles.
• F & B services
Organization
F&B Services Equipment Identify and classify F&B Lectures/Discussions Group activity Assessment of student
Week 3 • Service is in the service equipment and wares, PowerPoint Presentation demonstration of the table
F&B department including tableware, glassware, set-up
• Tableware in F& B pantry tools, and specialized Video Presentation of different hotels and restaurants
Services service instruments. standards of setting-up tables Recitation of the
• Equipment used in F&B different tools and
• Types of Spoons, forks,
and knives equipment Recitation
• Types of glasses Assignment
• Pantry equipment
F&B Services-Types of
service
• Table service
• Assisted service
• Self service
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
• Single point service
F&B Services–operations Analyze the product cycle in Lectures/Discussions Power Point Presentation Essay: the importance of
Week 4 • Product Cycle in F&B F&B service. maintaining food and
Service and on how to maintain food beverage standards on the
• Maintaining Food and beverage standards current Philippine setting
and Beverage
Standards Managing Plan a layout design for an F Group Plan of layout
Buffet, Banquets, & B service outlet
and Catered Events design of a service
F&B Services Outlets
• General Layout of F&B
Outlets restaurant short quiz
General Considerations for
F&B Services Layout assignment
F&B Services Equipment Apply proper cleaning, Lectures/Discussions Power Point Presentation Essay: in F&B Services
Week 5 • Service ware in F&B sanitation, and maintenance Group activity Decision Making, what will
department procedures for F&B service tools, you choose between quality
• Table ware in F&B Services equipment, and facilities, in or quantity?
• Equipment used in F&B accordance with hygiene and
Types of Spoons, forks, safety standards.
• Students’
and knives Adapt the F&B services,
• Types of glasses activity on
hygiene and safety.
• Pantry equipment
Assignment
F&B Services-Cleaning
and Maintenance Quiz
Proper handling and cleaning of
Week 6 F&B Services– Discuss and compare the Lectures/Discussions Power Point Presentation Group Lectures/Discussions
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
Menu Preparation different types of menus and activity and design Menu and present in the class Power Point Presentation
• What is the menu? how to plan them, and the Individual activity of Menu
• Restaurant Menu situational F&B decision Planning
Preparation making.
• Menu Planning
• Types of menus Adapt the F&B services,
What is garnishing? hygiene and safety.
F&B Services–decision Analyze food and beverage Developing a menu plan Developing and design
Week 7 making service scenarios and apply Menu and present in the
• F&B Services Decision decision-making strategies to class
Making ensure operational efficiency,
service quality, and customer
F&B Services Hygiene and satisfaction, while balancing
Safety resource management, ethical
Importance of hygiene in standards, and organizational
F&B objectives.
Discuss the categories of Lectures/Discussions Group activity Activity on making an
F&B Services-Beverage
Week 8 alcoholic and non-alcoholic PowerPoint Presentation alcoholic and non-
• Non-Alcoholic Beverages
beverage. alcoholic concoction
Alcoholic Beverages
Create non-alcoholic and
alcoholic beverage recipes, and
apply beverage service
techniques including pairing, and
presentation.
Midterm Examination
Week 9
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
F&B-Food and beverage Discuss the importance of food Role plays on wine serving
Week 10 accompaniments garnishing and the popular food Lectures/Discussions Power Point Presentation
• What are items with their accompaniments. Video presentation of cheese and wine parings and other procedure Assignments
accompaniments? accompaniments.
• Popular food items with Execute the proper wine service Quiz
their accompaniments procedure. Demonstration of wine serving
• Cheese and wine pairings Acquire knowledge and skills in Video presentation of wine service: presenting, opening
Wine serving procedure wine service and procedures and and serving
classify categories of wine.
F&B Services-beverage Familiarize the students with the Lectures/Discussions PowerPoint Presentation Group activity on
service
Week 11 • Types of bars different types of bars, and bar preparation for an event:
• Bar tools tools and equipment, also with making a checklist and how
Dram Shop Liability the liability of a bar to its to execute an event
customers.
Discuss the mise-en-scene and Quiz
mise- en-place that is happening
in the food service industry.
Week 12 Familiarize the students with the Lectures/Discussions PowerPoint Presentation Group activity on
F&B Preparation different types of bars, and bar preparation for an event:
• Mise-en-scene tools and equipment, also with making a checklist and how
Mise-en-place the liability of a bar to its to execute an event
customers.
Discuss the mise-en-scene and Quiz
mise- en-place that is happening
in the food service industry.
F&B Services-Preparing Discuss and visualize the Lectures/Discussions PowerPoint presentation Group activity on preparing
Week 13 the table different principles of preparing table covers and table napkin
• Principles of preparing table covers, for formal dining, Video presentation of different hotel and restaurant
buffet table, setting the table setup. Quiz Assignment
covers
condiments, napkin folding, and
• Setting a table for Formal the food and beverage
Dining presentation.
• Setting a buffet table
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
• Preparing condiments
• Napkin folding
• Food presentation
Beverage presentation
Discuss and plan guest tables in Lectures/Discussions PowerPoint presentation Role plays on the F&B
Week 14 F&B Services SOP an F&B service, also execute services SOP Quiz
• Laying at a Guest table proper telephone calls and take Video presentation of different hotel’s room service Assignments
orders. How to converse with a procedures
• Handling telephone calls
guest and how to deal with demonstration room service procedures
• Taking orders unforeseen circumstances, and
• Conversing with a guest the F&B service SOP.
circumstances
• Carrying and loading trays
• Serving food and beverage
• Clearing tables
Presenting and settling guest
bills
Practical Examination Practice skills and providing Lecture Long test
Week 15 services required according to Group discussion/activity recap for assessment
industry’s standard and demonstration of acquired skills Practical examination
expectation (summary of skills
acquired)
FINAL EXAMINATION Provide table service for food and Set-up a formal dining table with correct mise en place NCII in food and
Week 16 beverages • Take and serve orders using proper etiquette beverage services
• Prepare dining area and • Prepare and serve beverages (non-alcoholic or
equipment mocktails)
• Handle guest concerns • Demonstrate proper cleaning and closing
professionally procedures
• Maintain cleanliness and
safety standards
Course Reading Materials and References:
Books, journals, articles, websites, and other educational media to be utilized not later than 10 years of the current year
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
Computation of Grades Grade Point Equivalent
Food and Beverage Services
Percentag
Component
e
Performance Tasks 30%
Written Work 15%
Practical Exams 40%
Class Participation 15%
TOTAL 100%
Academic Integrity Policy
• Collaboration during group portions is encouraged, but individual integrity is paramount.
• Plagiarism and cheating during written parts will result in grade penalties.
• Respect timelines, tasks, and fellow participants.
Prepared by: Ms. Michelle Doctor Date of Effectively: July 21, 2025
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
Approved by:
Consultation Hours.
Dean Victor Tabuzo
Program Head
General Guidelines
• Objective: Ensure fair, safe, and industry-aligned evaluation of students' skills in food and beverage service
• Scope: Covers practical examination (Week 15), final performance tasks (Week 16), and related preparations
• Standard: All tasks should reflect competencies aligned with NCII Food and Beverage Services
Policies
• Attendance & Punctuality
• Students must be present during scheduled examination dates
• Late arrivals of more than 15 minutes may result in point deductions or rescheduling at the instructor’s discretion
Dress Code
• Prescribed attire: White collared shirt, black pants, closed shoes
• Hair must be neatly tied (if long); no jewelry, accessories, or strong fragrances allowed
Materials
• Students must bring their own service kits unless otherwise provided
• All tools and ingredients must be verified and sanitized prior to use
Ethical Conduct
• Uphold honesty and professionalism; cheating, copying, or disruptive behavior will lead to disciplinary action
• Collaboration is permitted in group activities only when explicitly stated
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FEU ROOSEVELT
TERTIARY EDUCATION DIVISION
Performance Task Rules
Conduct & Execution
• Follow proper mise-en-place procedures before starting
• Perform all tasks in the prescribed sequence unless directed otherwise
• Ensure hygiene protocols: wash hands, wear gloves (as required), sanitize workstations
Evaluation Criteria
• Demonstration of service accuracy, etiquette, speed, and teamwork
• Quality of final outputs: table setting symmetry, beverage garnish presentation, guest interaction tone
• Clean-up and documentation submission post-performance
Exam Rules
• Written exams are closed book unless specified
• Mobile devices are prohibited during the exam unless used for presentation (with approval)
• Plagiarism in written or reflective outputs will lead to grade penalties
Feedback & Appeals
• Students may request brief feedback from the instructor after the exam
• Any appeal regarding scores must be submitted within 48 hours after results are released
Final Examination:
• Students must take the TESDA National Certificate II in Food and Beverage Service as their final practical exam.
• Students who will pass and has a certification from the TESDA will get 100% points in final practical exam.
• Students who will not be able to pass TESDA will take remedial or enroll on next batch.
