Republic of the Philippines

PALAWAN TECHNOLOGICAL COLLEGE INC.

245 malvar Street, Puerto Princesa City

Course Syllabus

Course Title: OENOLOGY

Course Description: This course is designed to equip students on preparations and making of drinks according to various techniques and standards
in a hotel and restaurant. Students are expected to show skills related to the setting up of a bar and wine store, preparing
spirits and wine. Basic winemaking terminology. Classification of viniculture products according to viniculture legislation.
Technological processes for the production of wine and spirits, permitted limits of substance in wine and spirits. Productions
Facilities and equipment’s for grapes processing, must fermentations, treatment and storage of wine and spirits.

Course Code:
Credit Units: 3 units
Pre-requisite: NONE
Link to Program
Outcomes:
Course Outcomes:  Explain the development of Beverages Service Industry.
 Demonstrate qualities needed to become a Bar Professional
 Demonstrate product Knowledge about wine, spirits and non-alcoholics beverages.
 Apply the different methods and techniques used in mixing drinks, wine and spirits making.

Institutional Vision and Mission

Vision
We, at PTCI, envision our institution to be dynamic partners of TESDA, CHED, DepEd and the industry sector in building a stronger and progressive country and
provide through the contributions of the graduates we produce.

Mission
PTCI seeks to provide relevant education and training to future professionals, workers and entrepreneurs to meet to growing demands of the province and country while
extending its services to the underserved communities.

Course Outcomes Teaching/ Learning

Week Topic Assessment
Activities
At the end of the semester, the students
must be able to

1. Identify the objectives of the course.

2. Know the course requirements. Course Orientation
3. Discuss the grading system. Content of the syllabus
Week 1 4. Explain the topics covered by the Grading system
course. Topics to be covered
Individual participation in Rubrics score
class discussion and quiz. cards
5. Discuss the definition of bar and Overview of The Beverage Industry accomplished by
beverages service industry professor
6. Outline the development of bar Definitions
beverages industry in the Philippines Brief History
7. List various trends in today’s beverages Trends in Todays Beverages Industry
service industry.
8. Describe the different types of bar and Types of Bar Beverages Service
beverages service.

The Bar

9. Identify the classification of bar Bar Classification

Week 2 10. Discuss bar layout and design Individual participation in Rubric score cards
11. Outline the elements in determining the Layout and design class participation accomplished by
placement, size and shape of the Bar. professor
12. Explain the three parts of the bar. Bar basics Computer unit
13. Identify bar tools and equipment’s. Laboratory activities
14. Discuss the type’s glassware. Bar tools and equipment’s
Week 3 Bar Organizations
15.enumeration the staff needed in a bar Staff positions
Employees Management
 Individual participation in Tool: Objective
class participation. test

Rubrics score
cards
accomplished by
professor
Week 4
Review of Prelim Exam Prelim Examination
Week 5 & 6
Hotel Organization
15. Cite the different roles of functional
department in hotels and trace their Functions department
relationship one another. a. Rooms divisions Group
b. Food and beverages Individual participation in demonstration
c. Accounting class discussion Tools: Rubric
d. Human resources  Group rating
e. Engineering Individual rating
f. Sales/marketing and catering

16. Identify the key roles played by the Top Level management
members of the management team The Executive/ Leadership Team
Department Heads

Group
17. Cite the basic tasks in reservations. Front Office Operations: Reservations Individual participation in demonstration
Week 7 Registering and rooming in guests. class discussion Tools: Rubric
Reservation  Group rating
Registration Role play per group Individual rating
Rooming the guest

Front Office Operation: Reservation Group

Week 8 demonstration
18. Gain familiarity with the basic tasks and Reservations Individual participation in Tools: Rubric
procedures in the front office Registrations class discussion  Group rating
departments Rooming the guest Individual rating
Week 9
Front Office Operation:
Check in Procedures Part 1 Group
19. Cite the basic tasks in guest checkout Individual participation in demonstration
and enumerate entries in the guest folio. Check out class participation: Tools: Rubric
20. Gain familiarity with the basic tasks and Guest Folio  Group rating
procedures in the Front Office Check out and
Department. Collaborative learning Individual rating
activity
21. Enumerate the functions of night audit. Night Audit overview

Week 10 Review of Midterm Exam Midterm Examination:

Collaborative learning
activity

Week 11 &12
Check in Procedures Part 2 Group
Individual participation in demonstration
22. Cite the basic tasks in checking in Room assignment and Room Rate class discussion Tools: Rubric
guests. Types of Rooms Rate  Group rating
Checking Method of Payment and
Issuing the key an Escorting the Guest Individual rating
Overbooking
Week 13
Check Out Procedures
Individual participation in Objective test:
23. Cite the basic tasks in checking out Late Checks Outs class discussion. Class Presentation
guests. Late Charges Projector Power
Types of Settlement point.
Methods of Accounting Settlement
Express Check Out
Good Last Impressions

Week 14 Review of Semi-Finals Exam Semi- Final Examination

Week 15 Housekeeping Operations

24. Cite the basic tasks and procedures in Room assignment

Housekeeping Operations Housekeeping Operations
Housekeeping Guest Room Standards

Other Housekeeping Services

25. Enumerate other duties performed by Turndown Service

the Housekeeping Department. Lost and Found
Laundry Operation

Week 16 Food and Beverage Preparations and

Service Group
26. Understand the structure of the Food demonstration
and Beverages Department and Food Preparation Tools: Rubric
Concepts of menu preparations. Food Service Individual participation in  Group rating
Beverages Preparation class discussion. and
Individual rating
Week 17 Individual participation in Group
27. Cite the procedures in handling guests Guest Service class discussion. demonstration
complaints forms the perspectives of a Service Standards Tools: Rubric
Guest Service Manager. Guests conflict Resolutions Role play with video  Group rating
28. Gain familiarity with the procedures in Empowerment presentations. and
handling guest complaints. Guest conflict resolution Individual rating
Week 18 Group
Review for Final Examination demonstration
Tools: Rubric
Final Examination Practical Examinations  Group rating
and
Individual rating
Suggested Learning Resources:
1. Bard, J. A (2013) Hotel Office Management. New Jersey: John Wiley and Sons inc.
2. Dr. Rene D. Osorno & Dr. Grayfield T. Bajao (2015) : Fundamental in Lodging Operations: Wisemans Books Trading, Inc.
3. Rutherford, Denny. 2002. Hotel Management and Operation, 4th edition
4. Weissinger, Suzanne (2000). Hotel/Motel Operations: an Overview 2nd editions.

Program Educational Objectives/ Program Goals

Program Education Objectives:

1. To equip the students’ with knowledge. Skills and experience that will help them develop critical thinking, creativity and sound values desired in the practice of
profession
2. To produce Tourism-oriented graduates who can compete globally and act in a manner consistent graduates who can compete globally and act in a manner
consistent with high moral and ethical standards of the profession
3. To develop the student knowledge and skills in conducting ecotourism, research, towards sustainable development
4. To produce graduates who possess traits and competencies expected of future, manager, entrepreneur, and leaders so as to assist in the development, growth and
professionalization of the hospitality and tourism industry.

Program Outcomes/ Students Outcomes

Program Outcomes:

An undergraduate student who completed the general education is an individual who

1. Has personal identity, conscious of her/his talents, rights, and responsibilities toward the self and others.
2. Is aware and proud of her/his collective identity, and able to contribute meaningfully to the development of Filipino society at local and national level.
3. Recognizes and respect the fundamental humanity at all, respect and appreciates diversity, and cares about the problems that affect the world

Supplementary Materials
Course Requirements (if 3, 100% lecture)

Outcome Base Activities - 60%

Lecture
Class Participation and Requirements - 10%
Periodical examination 30%

TOTAL - 100%

Prepared by:

Carlene May V. Magdayao

Instructor