Marikina Polytechnic College

Sta. Elena, Marikina City

COURSE SYLLABUS IN FSM 311 CAFETERIA AND CATERING MANAGEMENT

Course Code/Title
Credit Units
Time Allotment
Semester, School Year
Faculty
Course Pre-Requisites
Course Description

Course Objectives

MPC Vision

MPC Mission

Course Learning Outcomes

Values Infused

FSM 311 CAFETERIA AND CATERING MANAGEMENT

5 Units
126 hours; 9 hours per week (3 hours lecture and 6 hours laboratory)
1st semester; - SY. 2016-2017
Princess Diana Mae V. Orpilla, Aniebe A. Aga, Domingo T. Aguilar Jr.(FSM Students)
FSM 222 Quantity Cookery
This course deals with the skills and knowledge of the students regarding the food service industry in
catering service personnel and business. It also includes the catering events on how to operate and the right
etiquettes.
1. To apply the students skills and knowledge in catering on different operation.
2. To perform and organize the proper tools and materials using in catering event.
3. To classify all the personnel tasks and their responsibility in preparing and actual event.
The Marikina Polytechnic College shall be the national center for higher professional teacher and
technical education and training and the development center for shoe and leather craft and other allied industries
by 2020.
The Marikina Polytechnic College is committed to provide quality and relevant education and training
for prospective administrators, teachers, trainors and technopreneurs and to produce quality researches for the
development of shoe and leather craft industry and other allied industry.
Show perception and passion in different catering operation. Apply the methods and strategies of
service management in catering events.
1. Adjust their knowledge and skill for the preparation of catering events and catering personnel.
2. The proper etiquette of the students and their creativity regarding on cafeteria and catering management.

3.

Session number
(by week)

Course Learning Outcome

1st- week

2nd week

Show comprehension of
the Introduction to the
Food Service Industry

Describe the
Organization and
Responsibilities of
Food/Beverage
Operation

Participate willingly regarding catering management.

Topic/Content
1. Introduction to the Food Service
Industry
1.1 Origins of the Food Service Industry
1.2 Food Service Facilities
1.2.1 Classification of food and
beverage facilities
1.2.2 Commercial
1.2.3 Institutional

2. Organization and Responsibilities of

Food/Beverage Operation
2.1 Structure of the organization
2.2 Corporate structures
2.3 Job descriptions
2.4 Responsibilities of food and beverage
operations

Instructional Delivery/
Strategies/Activities

Assessment

Discussion/Group presentation/
Lecture

Activity/Short Quiz

Discussion/ demonstration/group
presentation

Presentation will be graded

base on sets based on criteria/
activity


3rd week

4th-5th week

6th week

Show comprehension on
Banquets and Outdoor
Catering

Imitate as the Food

Service Professional

Observe guest service

Recognize the different

Types of Food Service

3. Banquets and Outdoor Catering

3.1 Banquets
3.2 Banquet Organization Set-up
3.3 Banquet Booking
3.4 Banquet Service and Layout
3.5 Banquet Beverage Service
3.6 Banquet Sales kit
3.7 Banquet Menu
3.8 Outdoor Catering

4. The Food Service Professional

4.1 The New Food Service Professional
4.1.1 Competencies of new front-line
food service staff
4.1.2 Competencies of the new
backline specialists
4.1.3 The new corporate management
4.2 Understanding Guest Service
4.2.1 Differences between products
and service
4.2.2 Providing a good guest
experiences
4.2.3 Understanding needs and wants
of customers
4.3 Competencies of a Food Service
Professional
4.3.1 Grooming and Hygiene
4.3.2 Basic etiquette
4.3.3 Hygiene and sanitation
5. Types of Food Service

Discussion/ demonstration/group
presentation/Video presentation

Presentation will be graded

base on sets based on
criteria/quiz

Discussion/group
presentation/power point
presentation

Presentation will be graded

base on sets based on
criteria/quiz

Discussion/demonstration of
table set-up and manner of

Presentation will be graded

base on sets based on criteria/

5.1 English Service

5.2 French Service
5.3 American Service
5.4 Silver Service
5.5 Russian Service
5.6 Cafeteria Service
5.7 Snack Bar Service
5.8 Grill Room Service
5.9 Gueridon Service
5.10 Buffet Service
5.11 Breakfast Service

7th Week

8th week

serving

MIDTERM EXAMINATION

Distinguish the Sequence

of Table Service

6. Sequence of Table Service

6.1 A la carte serve
6.2 A la carte fine dining with wine service
6.3 Welcoming and seating the guest
6.4 How to make form order
6.5 Presenting the menu to the guest
6.6 Rules in assembling and serving order
6.7 Bussing and clearing the order
6.8 Presenting and bill settlement

7. Classification of Menu
7.1 Pricing
7.2 Menu Schedule
7.3 Meal Times
7.4 Specialty Menu

9th week

Differentiate the
Classification of Menu

10th-11th week

Recognize the Catering

Preparation

evaluate

8.

Catering Procedure

Lecture/Demonstration/
Role playing

Presentation is graded based

on the criteria/quiz

Video
presentation/discussion/presentatio
n sample menu based in the
classification

Menus will be grade following

the rubric quiz

Discussion/demonstration/role
playing/students will make a

Actual event catering will be

graded based on rubric quiz

Identify the process of

Management in the
Catering Operation

9. Standards of mis-en place preparation

10. Control policies governing banquet
equipment and supplies
11. Captains checklist mis-en place
preparation
12. Instruction to captain dining and after
the function
13. Professional Ethics for food service
Personnel

14.

12th-13th week

Perform the different

Catering Events
Organize the event
activities
Apply and adapt the
Catering preparation

14th week

contract for every event

Catering Event Activities

14.1 Catering Class

Seminar
Acquaintance Party
Cocktail Party
Debut
Wedding

Class Activities/Final Presentation

Actual performance to be
graded by using rubric/criteria/
evaluation

FINAL EXAMINATION

Course References:
Books:
Catchillar, De Asis and Gapas (2009) Banquet and Catering Procedure (A Student Guide); Mandaluyong,Books, Atbp, Publishing Corp.

Osket, David and Paskins, Patricia (2011) The Theory of Hospitality and Catering: For Levels 3 and 4 Dynamic Learning
Lucas, Robert W. (2009) Customer Service Skills for Success boston: McGraw-Hill Education
Villanueva, Benita V. (4th Edition). (2010) Restaurant and Cafeteria Management Service. Manila: Mindshappers Co. Inc.

Additional Supplementary Materials:

Andrews, Sudhir (2008) Textbook of Food and Beverage Management; New Delhi. Tata McGraw-Hill Publishing Company Limited

Course Requirements:
Class Participation ( Recitation/ Interaction)

15%

Quizzes

15%

Attitude

10%

Attendance

10%

Midterm / Finals

25%

Project, Individual/ Group Activity

25%
Total:

Suggestion Activities:

Make Menu Card

Make Cyclic Menu
Role Playing
Picture of Types of Food Service
Complete Five (5) Events
Project:

100%

 Compilation of All Topics ( Individual )

Compilation of every Event Activities ( Group/whole class )

Course Policies: The students are expected to observe the technology major and enhance their skills.

Consultation Period: (Varies)

Noted By:

Dr. Elpidio C. Quinzon

OIC. Dean Technical Teacher Education

Prepared By:

Princess Diana Mae V. Orpilla

FSM Student

Aniebe A. Aga
FSM Student

Domingo Aguilar Jr.

FSM Student