College Department

MC VISION

Meycauayan College envisions herself as an autonomous college, producing globally competent

graduates.

MC MISSION MC PHILOSOPHY

Meycauayan College provides quality education, Meycauayan College provides quality

promotes cross-cultural understanding, and produces education, promotes cross-cultural
globally competent graduates with moral and spiritual understanding, and produces globally
values imbued with a sense of leadership and competent graduates with moral and spiritual
responsibility. values imbued with a sense of leadership and
responsibility.

COURSE SYLLABUS
BANQUET, FUNCTION AND CATERING SERVICES PROCEDURES AND MANAGEMENT

HOSPITALITY COURSE DESCRIPTION

DEPARTMENT
MANGEMENT
This course provides the students with opportunity to apply
COURSE CODE FDS 110 theories learned in the classroom to actual restaurant, bar and
functions operations and to evaluate various rituals, procedures
Banquet, Function and techniques commonly found in an operational environment.
and Catering
DESCRIPTIVE TITLE Services
Procedures and
Management COURSE OUTCOMES (CO)

By the end of the course, the student should be able to:

PREREQUISITE (S)
1. Discuss the principles of menu planning, preparation and service of
meals that are nutritionally adequate, sanitary and aesthetically
CREDIT UNIT (S) 3 units pleasing, and economically suited to the different income groups at
different occasions using local and foreign dishes.
2. Appreciate the importance of Foodservice industry in the Hospitality
CONTACT HOURS Lecture/Lab:
Industry.
PER SESSION: 4 Hrs
3. Prepare, cook and serve food for actual catering/event.

COURSE CONTENT – MIDTERM PERIOD

TEACHING AND
WEEK ASSESSMENT ASSESSMENT
TOPIC LEARNING RESOURCES
NO. TASK TOOLS/ GUIDES
DELIVERY METHOD
1 • Course Orientation: Lecture- Discussion Quiz Answer Key/ o Course
- Understand the VMO OHP/LCD Recitation Rubrics for Oral Syllabus
of MC Assignment and Written o Session Plan
- Analyze the content Questioning
of the course syllabus
 Overview of
Banquet and Catering
Service Procedures and
Management
2-3 Food and Beverage Lecture- Discussion Quiz Answer Key/ o Course
Service Tools and OHP/LCD Recitation Rubrics for Oral Syllabus
Equipment – Demonstration Return Demo Questioning o Session Plan
Basic Technical Skills Familiarization on Rubrics
Laboratory tools and
Activity: Equipment
Food & Beverage Tools used for Food and
& Equipment Beverage
Familiarization &
Identification Serving
Spoon and Fork as
tongs
Service of Water
Serving and Clearing of
Plates and glasses
4 Food and Beverage Lecture – Discussion Written and Oral Answer Key/ o Course
Service Areas OHP/LCD Questioning Rubrics for Oral Syllabus
- Lay-out of Design Presentation Questioning o Session Plan
- Kitchen Film Showing
- Bar Counter
- Function Room
- Front of the House
- Back of the House
5-6 Methods of Lecture – Return Demo Answer Key/ o Course
Service Discussion Role Plating Rubrics for Oral Syllabus
- Types of Service OHP/LCD Rubrics Questioning o Session Plan
- Sequence of Service Presentation Quiz
- Table Set-up
Demonstration
- In-room Dinning
Laboratory Role Playing
activity
Sequence of service
Napkin Folding (at
least 20 folds)
The art of skirting
Flower arrangements
Plate Service (serving &
clearing), Silver
Service, Table Setting
Wait Staff Service
(Order Taking, Water
service)
In Room Dinning
Simulation Centerpiece
for Buffet table
Upselling Techniques
7-8 Menu Planning and Lecture – Discussion Return Demo Answer o Course
Development OHP/LCD Rubrics Key/Rubrics for Syllabus
 - Types of Menu Presentation Cooking Demo Oral Questioning o Session Plan
- Quantification of Demonstration Quiz
Recipes
- Portion Control
- Packaging
- Menu for Special
Occasion
- Religious
Restrictions
Laboratory
Activity
Menu Pad making
Quantification of
Recipe
Packaging of
Products
Execute of Planned
Menu
9 MIDTERM EXAMINATION

COURSE CONTENT – FINAL PERIOD

TEACHING AND
WEEK ASSESSMENT ASSESSMENT
TOPIC LEARNING RESOURCES
NO. TASK TOOLS/ GUIDES
DELIVERY METHOD
10-11 Beverage Lecture – Return Demo Answer o Course
Service Discussion Rubrics Key/Rubrics for Syllabus
Procedure OHP/LCD Quiz Oral Questioning o Session
- Alcoholic Presentation Plan
Beverage
Demonstration
- Non-Alcoholic
Beverage
Laboratory Activity
Non-Alcoholic
(Juice, Shakes
Mocktails etc)
Alcoholic (Cocktails)
12 Specialized form of Lecture – Return Demo Return Demo o Course
Service Discussion Rubrics Rubrics Syllabus
- Gueridon Service OHP/LCD Quiz Quiz o Session
- Tray Service Presentation Culminating Plan
- Airline Service
Demonstration Activity
- Kamayan
(Boodle Fight)
Laboratory Activity
Actual Kamayan
Carving, Filleting
13-16 Banquet and Lecture – Return Demo Answer o Course
Catering Discussion Rubrics Key/Rubrics for Syllabus
Operations and OHP/LCD Quiz Oral Questioning o Session
Management Presentation Culminating and Practical Plan
Laboratory Activity
Demonstration Activity Performance
Plan and Create
their own event
(Birthdays,
 Anniversary etc)
17 Handling Customer Lecture– Quiz Answer o Course
Care and Complaints Discussion Rubrics Key/Rubrics for Syllabus
- Dealing with OHP/LCD Simulation Oral Questioning o Session
PWD Presentation Return Demo and Practical Plan
- Special Needs
Demonstration Performance
- Guest Complaints
Laboratory Activity Role Playing
Restaurant
Simulation
18 FINAL EXAMINATION (CULMINATING ACTIVITY)

ALIGNMENT OF TEACHING LEARNING ACTIVITIES (TLA) WITH COURSE OUTCOMES (CO)

NO OUTCOME BASED METHODOLOGY: CO1 CO2 CO3 CO4
1 Interactive Lecture / / / /

2 Case-Based Learning / / / /

3 Self-Directed Learning / / / /

4 Projects / / / /

555
Journal Writing / / / /

ASSESSMENT TASK (AT) AND TOOLS WITH COURSE OUTCOMES (CO)

NO OUTCOME BASED ASSESSMENT TASK (AT) CO1 CO2 CO3 CO4
1 Class Participation / / / /

2 Essay Questions / / / /

3 Objective Test / / / /

4 Self-Assessment / / / /

5 Project making - / / -

ASSESSMENT WEIGHTING: HOMEWORK, WRITTEN REPORTS AND PAPERS

Homework and Assignment

Particulars:

Each student is required to submit a witten report by the end of the prelim period and
Written Reports and Project Paper midterm period. And by the end of the final period, a project paper is an academic
Particulars: requirement which is equivalent to 50% of his final period grade. (this is just an
example)

GRADING SYSTEM
The final grade of the student is interpreted as shown on the table below:
ABOVE 95.00 – 83.00 – 80.00- 76.00-
92.00-94.00 89.00-91.00 86.00- 75.00 74.00 and below
98.00 97.00 85.00 82.00 79.00
88.00
 1.00 1.25 1.50 1.75 2.00 2.25 2.50 2.75 3.00 5.0
FDA (Failure due to Absences) UW (Unauthorized Withdrawal) INC (Incomplete)
AW (authorized withdrawal NFE (No Final Examination
Lecture 60%: Prelims (20%) Midterms (20%) Finals (25%) Quizzes (25%) Research (5%) Attendance
(5%)
Laboratory 40% Quizzes (50%) Experiments (20%) Performance Grade (20%) Attendance (10%)

OTHER IMPORTANT INFORMATION

OTHER COURSE POLICIES To be discussed with the class during the first meeting of the term
All exercises and requirements for the course are to be complied by the students
STUDENTS COURSE PORTFOLIO as part of their portfolio and must be made available for inspection by the
instructor before the end of the semester
LANGUAGE OF INSTRUCTION ENGLISH
Per Section 1551 of CHED’s Manual of Regulation for Private Educational
Institution, a student who has incurred absences more than twenty percent (20%)
ATTENDANCE of the total number of school days shall not be given credit to the course
regardless of class standing. For further provisions of the said policy, please refer
to the OLFU Student Handbook.
COURSE CONSULTATION SCHEDULE Name of Faculty: CHARLEMAGNE E. TAN, RND
COURSE REVIEW AND ENHANCEMENT
MEMBERS

PREPARED BY:

CHARLEMAGNE E. TAN, RND

Faculty, FDS110
Date ____________