Republic of the Philippines

NEGROS ORIENTAL STATE UNIVERSITY

R.A. 9299 June 25, 2004
Bais Campus 2
COLLEGE OF BUSINESS ADMINISTRATION

COLLEGE OF BUSINESS ADMINISTRATION

Syllabus in HM 211- CATERING AND QUANTITY FOOD PRODUCTION

Name of Professor: MR. GIOVANNI R. GRAVADOR, BSHM, MBA-HRM

College of Business Administration, Bais Campus 2
Consultation Hours: 4:00-5:00 pm Daily

Negros Oriental State University

Vision Negros Oriental State University by 2016 is a dynamic higher education institution of preference for the development of competitive, productive, and world-class
human capital.

Mission Negros Oriental State University passionately delivers quality, fosters cutting edge research, and encourages social-responsive community services through
relevant and innovative technologies.

Goals Negros Oriental State University strives to achieve: national development, opportunity-laden educational access to poor but deserving students, research-
based and competency- driven instruction, scholarship and innovation and unity in diversity of cultures.

Corporate Values The values that characterize the academic program of Negros Oriental State University are: kinship of mind and heart for development, and accountability in
the profession benchmarking with global standards and practices; industry and hard work for productivity, leadership in societal transformation, interdependence
with various stakeholder and nurturing desire for harmony of man and nature.
College of Business Administration

Vision The college of Business Administration by 2016 will be the reservoir of competent professional in the fields of business, management, and accountancy
equipped with scientific and applied technical skills and knowledge needed to be effective partners in business, industry and community.

Mission The College is committed to provide instruction, research, production, socially- responsive community services and specialized competence in various
fields of business meeting the needs of the local, national, and global job market.

Goal To produce globally competitive graduates in business and business-related courses who shall become agents of change, improve the quality of life of
the students with a sense of human dignity, through effective and efficient partners in business, industry and community.

HOSPITALITY MANAGEMENT (HM) PROGRAM OBJECTIVES

1. Develop entrepreneurs, managers and qualified staff personnel for the hospitality industry.
2. Provide an intensive training on basic techniques in performing range of specific functions in the areas of Food and Beverage, Front Office and Housekeeping Operations
as required in accommodation, food and beverage enterprises; undertakes planning and initiation of alternative approaches to skills and knowledge applications across
a broad range of technical a procedural requirements.
3. Provide a realistic instructional and research laboratory like Hotels, Resorts, Convention Centers, etc. for hotel and restaurant operations.
4. Provide first hand exposure to practical considerations involved in performing managerial tasks through course assignments relating to industry needs and to the student’s
career objectives
5. Enhance the development of a self-actualized, integrally developed human person involved with a sense of human dignity, self-esteem, sociability, self-management,
integrity and honesty.
6. Involve students to actively participate in research activities and community extension services.
7. Analyzes situation, identifies problems, and formulates solutions and implements corrective and/or mitigating measures and actions.
8. Performs work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors.
 COURSE SYLLABUS

Course Number : HM 211

Course Title : CATERING AND QUANTITY FOOD PRODUCTION
Course Description : This course deals with the application of management, concept, skills, quantity food production and in/off premise catering. This involves
the students in the details of planning, directing and controlling of a function. The laboratory works will include quantity production, service
an control as well as the handling of production.
Prerequisite : HM 115
Unit Credit : 4 units
Credit Hours : 6 hours per week with laboratory
General Objective : In consonance with the University and College goals to attend the needs of poor but deserving students and improve the quality of life of HM
students, this course deals with the application of management, concept, skills, quantity food production and in/off premise catering. This
involves the students in the details of planning, directing and controlling of a function. The laboratory works will include quantity production,
service and control as well as the handling of production.

Course Requirements:
1. Attendance
2. Quizzes
2. Written examination
5. Laboratory

Evaluation Criteria:
Mid-Term / Finals
Attendance 10%
Quizzes 30%
Midterm/Final Examinations 30%
Laboratory 30%
TOTAL 100%

Computation of the Final Grade:

Mid- term Grade 50%
Final-term Grade 50%
100
 COURSE CONTENT

PRELIMINARIES

SCHOOL AND COURSE ORIENTATION

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 School’s mission 4 hrs.  Relate course objectives with the  Getting to  NORSU  Oral and written  Openness
statement, philosophy school’s mission statement, know each student examination  Friendliness
and objectives. philosophy and objectives. other handbook  Assignment  Honesty
 Sharing  Fact Sheets  Self confidence
 Lecture /  Diligence
 School’s regulations  Review school’s regulations and discussion  Punctuality
and classroom classrooms policies.
management.

 CBA Goals,  Explain goals, objectives and

Objectives and academic policies of the College
academic Policies. of Business Administration

 Importance &
relevance
of the course in the
present trend.
 CHAPTER 1- ORGANIZATION OF F& B DEPARTMENT

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 Organization of the F 6 hrs.  Create an organization chart  Lecture-  Reference  Drawing  Resourcefu
& B department showing the different F & B discussion book  Mind lness
personnel and its functions.  Internet  Output from mapping  Initiative
surfing assignment  Hard work
 Man power of F & B  Describe the man power  Flexibility
department. requirements of F & B
department.

 Description on F & B  Identify the job description of F

personnel. & B personnel.

- F & B service manager

- Headwaiter or outlet supervisor
- Captain waiter
- Receptionist
- Waiter
- Busboy
- Bartender
- Barboy
 CHAPTER 1I- SERVICE EQUIPMENT & SUPPLIES

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)
 Service equipment and 12 hrs.  List down the standard service  Charting  Reference  Outlining  Openness
supplies. equipment and supplies use in  Lecture- book  Moving  Initiative
catering services. discussion  Hand outs exam
- ChinA wares  Show and  Table
- Silverwares tell appointment
- Hollowares s
- Flatwares/ cutleries
- Glasswares
- Etc.

 Service equipment &  Discuss the purpose of the

supplies. service equipment & supplies in
catering service.

 Linens  Recognize the linen requirement  Demonstration  Table cloth  Actual  Patience
performance
for catering service. Skirting  Pins  Perserve
- Toppings  Group  Table rance
- Skirting for tables presentation
of
 Sanitation standards.  Explain the sanitation standards output
in handling service equipment.

 Compare the DO’S & DON’TS

in handling service operating
equipment.
 Return
 Demonstrate the proper storage  Show & tell
demo
of equipment.
 CHAPTER III – BANQUET AND CATERING SERVICE

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 Banquet and catering 9 hrs  Perform the different banquet  Set up  Table  Return  Resource
service. menus. (laboratory) appoint demo Fullness
- Sit down menus ments  Attentive
- Buffet  Tables Ness
- Cocktails  Table  Hard work
cloths
 Job description of  Describe the job description of  Lecture-  Pins  Written
banquet personnel. banquet personnel. discussion exam
- Banquet sales manager
- Banquet sales executive
- Banquet service manager or
supervisor
- Banquet captain
- Banquet receptionist and
attendants
- Banquet custodian
- Banquet waiter

 Booking procedures.  Create booking procedures for  Fill up event  Event  Written  Critical
banquet functions. order form order exam Thinking
(laboratory) form
 Mis-en-place  Implement mis-en-place  Mis-en-place
preparation. preparation. preparation
(laboratory)
 CHAPTER IV – RECIPE QUANTIFICATION

Content Time Specific Teaching Instructional Evaluation Values Integration

Allotment Objectives Strategies Materials Procedures
(hr.)

 Recipe quantification. 4 hrs  Recognize caution to be  Lecture-  Hand outs  Written  Perseverance
observed in handling ingredients discussion  Calculator exam  Patience
in recipe quantification.  Computation  Paper  Critical
thinking
 Knowledge on recipe  Discuss thoroughly the
quantification. knowledge in recipe
quantification.

 Compute recipe quantification

using factor method.
 CHAPTER V – CATERING MENU PROGRAM

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)
.
 Components of 12 hrs  Identify the components of a  Brain  Reference  Presentation  Attentivenes
catering menu catering menu program storming book of out puts s
program.  Group  Manila  Unity
 Basic menu in catering  Name the basic menus in sharing paper  Critical
programs. catering programs.  Group  Pen thinking
- Breakfast, lunch, & dinner presentation  Self-
- Hors d’ oeuvre menu confidence
- Reception menu
- Special-function menus
- A la carte menus( dessert &
salad)
- Beverage menus

 Factors relative to a  Itemize the factors relative to a

catering operation. catering operation.
- Style of service
- Price range
- Menu item
- Cuisine orientation
- Food production capabilities
- Awareness of customer needs

 Types of catering  Identify the types of services  Power point  LCD  Actual
services. - French service presentation Projector performanc
- Russian service  Lap top e
- American service
- Buffet service
 Basic purchasing  Classify the 3 basic purchasing
requirements. requirements.
- Purchase in large volume
- Purchase through normal
distribution channel year-round

 Major aspects of menu  Enumerate 3 major aspects of

program. menu program.
- Level of cuisine
- Menu items selected
- Quality of food product
 CHAPTER VI - HOW TO GET STARTED IN A CATERING BUSINESS

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 Types of catering 8 hrs  Differentiate the types of  Buzz  Reference  Judging  Honesty
services. catering. session book  Written  Hard work
- On-premise catering  Question &  Hand outs exam  Cooperation
- Off-premise catering answer  Willingness
- Accommodator

 Discuss questions that confront

anybody who is engage in
foodservice and catering.
- Analyze catering potential
- Select services you can offer
- Advertise
- Seek professional help
- Check legal considerations
- Zoning
- Licensing
- Insurance
 Procedure in securing  Outline the procedure in  Brain  Summariz
business permit. securing a permit to operate a storming ing
food business.

 Determine the procedure in

obtaining an Mayor’s permit.
 CHAPTER VII – CONTRACTING FOR CATERING FUNCTIONS

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 Factors to consider in 12 hrs  Explain the factors must be  Internet  Reference  Summarizing  Cleanliness
determining price. considered in determining price surfing book  Oral exam  Patience
for each event.  Buzz  Hand out  Punctuality
- Food and other supplies session
- Conditions and location of the  Lecture-
services areas discussion
- Facilities & equipment needed
- Venue/location of the services
areas.
- Labor costs and operating costs

 Determining charges.  Identify the determining charges

that suits the requirements of
operation
- Get minimum number guarantee
for guest
- Food costs
- Labor charges
- Distance
- Charges for personal services
- Cost of tools & equipment
handling & use
- Delivery
- Duration of the function

 Contracts and  Discuss the contracts and

deposits. deposits.
 Computation of  Compute how to get the  Lab  Calculator  Written  Critical
percentage. percentage for: compute  Pen exam thinking
catering  Paper
- Total direct costs package
- Gross profit - For
- Total operating expenses wedding
- Net profit - For debut

 Discuss the terms & condition.

 Pointers in computing  Recognize the pointers to note in

catering package. computing for catering package.
 CHAPTER VIII – QUANTITY FOOD PRODUCTION AND PROCEDURE

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)
 Major activities in 7 hrs  Name the 2 major activities in  Lecture-  Reference  Commenting  Willingness
production planning. production planning. discussion book  Mind  Cleanliness
- Forecasting  Buzz  Hand outs mapping  Initiative
- Work schedule session  Output of  Critical
 Library the thinking
 Basic forecasting .  Enumerate the basic forecasting research research
in quantity food production.

 Formulate the steps in making a

work schedule.

 Organizing a large  Describe how to organize a large

kitchen kitchen.
- Preparation section
a. vegetable & fruit section
b. meat cutting
- Cooking section
- Pantry section
a. Salad & sandwich section
b. breakfast section
c. beverage section
- Baking section
 CHAPTER IX – MENU PLANNING

Content Time Specific Teaching Instructional Evaluation Values

Allotment Objectives Strategies Materials Procedures Integration
(hr.)

 Types of menu 7 hrs  Distinguish the types of menu.  Brain  Referenc  Group  Critical
- Table h’ hote storming e book presentation thinking
- A la carte menu  Group  Hand  Commenting  Resource
- Cycle menu sharing outs Fullness
- Limited menu  Openness
- Static menu  Patience
- Du Jour menu  Unity

 Well planned menu.  Describe a well- planned menu

 Factors in menu  Discuss the factors in menu

planning. planning
- Patron or clientele
- Location
- Type of business
- Hours of service

 Classify the structure of

standardized recipe

 Enumerate the tools in portion

control in plating and service
 CHAPTER X – LABORATORY

Content Time Specific Teaching Instructional Evaluation Values Integration

Allotment Objectives Strategies Materials Procedures
(hr.)

 Laboratory proper 10 hrs  Perform the following:  Demonstrate  Laptop  Using  Creativeness
(By individual)  Video clips  Table rubrics to  Resource
- Table setting and skirting appointm evaluate Fullness
- Napkin folding ents  Adaptability
- Flower arrangement  Linens  Cleanliness
- Fruit & vegetable carving  Kitchen  Patience
utensils  Attentiveness
4 hrs  Perform actual function of in-  Calculator
premise catering.  Fruits &
vegetable
 Calculate food quantification.  Flowers
(Individual)

13 hrs  Perform fine dining set up.

(Group)
REFERENCES :

Andrews, Sudhir. F & B MANAGEMENT. 2008

Arora, R. K. TEXTBOOK OF FOOD AND BEVERAGE SERVICE. 2009

The Maya Kitchen. FOOD SERVICE AND CATERING MANAGEMENT : Practical Guide. 2004

Samson, Amelia et. Al. FOOD SERVICE AND BARTENDING . 2003

Scanlon , Nancy Loman, Ph. D. CATERING MANAGEMENT. 2007

Villanujeva, Benita, Ed. D. RESTAURANT AND CAFETERIA MANAGEMENT SERVICES. 2010