Diploma Syllabus FBS NC III

Republic of the Philippines
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Region IX, Zamboanga Peninsula
ZAMBOANGA SIBUGAY POLYTECHNIC INSTITUTE
Kabasalan, ZamboangaSibugay
Asia Pacific Accreditation & Certification Commission (APACC) – Silver Level
Vision: ZSPI a leading polytechnic institute in Region IX that Mission: ZSPI an effective polytechnic institute in the development of
technically skilled, highly competent and morally upright graduates for
produces workforce with 21st century skills. sustainable development.
Capability Statement
ZSPI can produce quality TVET graduates equipped with

competitive KLASH (Knowledge, Language, Attitude, Skills,
and Habit) for productivity and employability.
Prepared by: Recommending Approval:
MAY P. COMEDIDO FE R. ALCAZAR
Instructor II AP III/Head of Instruction
Date: ______________
Date: ______________
Page 1 of 17
Approved:
GLADYS A. TIONGCO, Ed. D
Vocational School Administrator III
Date: ______________
SYLLABUS
CATERING SERVICE MANAGEMENT NC III
Course No. : School Year/Sem. : 2021-2022/First Semester

Course Title : Catering Service Management Total No. of Hours : 126 Hours
Credit Units : 5 No. of Pages : 14
Course Description:
This course is designed to enhance the knowledge, skills, and attitudes in accordance with industry standards. This covers competencies that a person must
achieve in performing task such as directing and leading service team in the dining area, organizing and preparing specialized menu requirements, banquet and
catering functions, processing financial transactions and monitoring and maintaining stock. Upon completion of the course, the learners are expected to demonstrate the
above-mentioned competencies to be employed.
Course Outcomes:
The students are expected to:
Page 2 of 17
● Supervise and coordinate activities of food service staff on their work shift in an outlet or restaurant to ensure fast and efficient food service to
the guests.
● Promote and prepare table side menu items and offer range of wines to guests as well as to responsibly serve or sell alcoholic beverage.
● Supervise the tasks and duties related to the proper functioning of a banquet event.
● Ready point of sale operation and process cash or other payments, and reconcile takings at the end of the service period or day.
inventory, receiving delivery and storing products in restaurant/food establishment.
Course Policies:
1. Submission of one (1) copy of the report/topic Handout

2. Active participation in every Session (F2F and Virtual Meeting/Conferencing)
3. Attendance
4. Quizzes
5. Actual Performance
6. Midterm/Final Examination
Criteria for Assessing Students Competence:
1. Midterm/Final Examination : 30%

2. Actual demonstration w/ oral questioning : 40%
3. Quizzes : 20%
4. Attendance : 10%
TOTAL : 100%
Page 3 of 17
COURSE STRUCTURE:
INSTRUCTIONAL
CONTENT TIME FRAME VALUES INTEGRATION EVALUATION
STRATEGY
. Direct and Lead Service Team in the

Dining area/ Restaurant
Week 1 ● Combination of Distance ● Combination Distance

1. Supervise preopening preparations 7 Hours Learning & Face to Face Learning & Face to Face
● Class Session Activity 1 Learning Learning
o eLearning Instructional o Offline Written Test/
Materials Examination
▪ Reading ● Monitor guest reservation o Offline Observation
materials/handouts and ensure table o Actual/Record
assignment allocations. Demonstration
● Inspect waiter service o Portfolio/Project Output
stations for completeness (PDF)
● Face to Face Learning in stocks and supplies. o Bring Home Test/Activity
o Lecture-Discussion o Home-based
o Discussion- ● Re-check tables for
assignments
Demonstration accuracy in setting.
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o Case Study (Written ● Check the cleanliness of ● Face to Face Learning

Report) the dining area/ restaurant o Written Test/
o Powerpoint/Slide in accordance of the Examination
Presentation o Oral questioning
establishment.
o Video Clip Presentation o Actual/ demonstration
● Grooming of the personnel
o Project-based o Portfolio/Project Output
Week 2 o Practical Exercises is checked with the o Case analyses
2. Oversee food and beverage service in 7 hours o Class Session company standards. o Direct Observation
the dining area ● Dining equipment is
Assignment
● Class Session Activity 2
inspected to ensure
efficient operations.
● Conduct service briefing

among service staff at the
beginning of the shift.
● Coordinate flow of service
with the kitchen.
● Control and ensure quality
in all service areas.
Week 3 ● Communicate guests
3. Oversee end of shift and closing 7 hours concerns to the chef and
procedures kitchen staff.
● Class Session Activity 3 ● Express and monitor
policies on energy and
water conservation and
waste disposal.
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● Communicate policies on
sexual harassments.
● Check end of shift/ closing

tasks of the service staff in
accordance to enterprise
standards.
● Record daily sales and
cover count of the outlet.
● Conduct post-briefing to
discuss and solve concerns
of the day.
● Check electrical equipment
and fixtures if properly
turned-off.
● Segregate food wastes and
packaging wastes.
Promote and Prepare Extensive Range of ● Combination of Distance ● Combination Distance

Food and Beverage Products for Table Side Learning & Face to Face Learning & Face to Face
Service Requirements Learning Learning
o eLearning Instructional o Offline Written Test/
Materials Examination
▪ Reading o Offline Observation
7 hours materials/handouts o Actual/Record
Page 6 of 17
Demonstration
o Portfolio/Project Output
Week 4 (PDF)
o Bring Home Test/Activity
4. Promote Table Side Menu Items to ● Face to Face Learning ● Identify the range of menu o Home-based
Guests o Lecture-Discussion items that may be offered assignments
● Class Session Activity 4 o Discussion- via gueridon service
Demonstration ● Face to Face Learning
● Describe and promote a
o Case Study (Written o Written Test/
range of gueridon menu
Report) Examination
o Powerpoint/Slide items to guests and o Oral questioning
Presentation potential guests. o Actual/ demonstration
o Video Clip Presentation ● Describe the procedures o Portfolio/Project Output
o Project-based involved in the provision of o Case analyses
o Practical Exercises gueridon service to guests. o Direct Observation
o Class Session ● Identify, describe and
Assignment explain the role of
ingredients used in
gueridon service of menu
7 hours items.
● Select and use appropriate
materials on gueridon
Week 5 trolley to assist in the
promotion of gueridon
5. Develop and update wine knowledge
service.
6. Provide advice on food and wine to
patrons
● Identify and differentiate
wine styles, major grape
varieties used wine
Page 7 of 17
production and major wine

producing countries.
● Describe the steps in wine
production and wine
production techniques.
● Interpret wine labels to
identify and make
assessment of wine
contained within the bottle
7 hours ● Familiarize wine storage
facilities and retrieval.
● Undertake sensory
appraisal of wine.
● Present wine list/s to
Week 6
patrons in accordance with
7. Prepare Gueridon Equipment/ Service
Trolley for Service the enterprise standards.
● Class Session Activity 7 ● Recommend suitable wine
and food combinations.
● Clean and maintain

gueridon torlleys,
equipment, and utensils.
● Prepare trolleys and
7 hours service area for service
with equipment, utensils
and linen.
Page 8 of 17
● Select food and non-food

items for service to match
Week 7 menu items.
8. Prepare and Serve Menu Items
● Class Session Activity 8 ● Verify the quality and
condition of food and non-
food items prior to use.
● Position gueridon trolleys
for maximum impact on
sales potential.
7 hours
● Prepare and serve a range

of food menu items using
Week 8
9. Manage Responsible Service of Alcohol the gueridon.
● Class Session Activity 9 ● Carry out specialized dining
room service efficiently in
accordance with the
standards of the
establishments.
● Engage guests as part of
the gueridon service
experience.
● Apply enterprise and

licensing authority eligibility
Page 9 of 17
standards and/ or
requirements to be served
alcohol.
● Explain restrictions for

service courteously and
diplomatically.
● Prepare and serve
standard drinks in
accordance with the
enterprise standards.
MIDTERM EXAMINATION
●
Organize Functions at a Hotel or Restaurant
● Obtain adequate supplies
Week 9 ● Combination Distance
7 hours in accordance to event/
10. Supervise Pre-Function Mise-en-Place ● Combination of Distance Learning & Face to Face
function requirements.
Learning & Face to Face Learning
● Class Session Activity 10 ● Set-up tables and chairs o Offline Written Test/
Learning
according to event/ function
o eLearning Instructional Examination
requirements.
Materials o Offline Observation
▪ Reading
● Inspect tableware for o Actual/Record
damages and cleanliness.
materials/handouts Demonstration
● Prepare floorplan available o Portfolio/Project Output
for reference of the
(PDF)
banquet staff.
o Bring Home Test/Activity
● Conduct meetings and
o Home-based
briefing prior to the banquet
assignments
function.
● Execute and interpret ● Face to Face Learning
● Face to Face Learning Banquet Event Order
Page 10 of 17
o Lecture-Discussion based on the event o Written Test/

o Discussion- requirement and resources. Examination
Demonstration o Oral questioning
o Case Study (Written o Actual/ demonstration
Report) ● Maintain contact with host, o Portfolio/Project Output
7 hours o Powerpoint/Slide chef and kitchen staff all o Case analyses
Week 10 Presentation throughout the event. o Direct Observation
11. Oversee Meal Service o Video Clip Presentation ● Ensure prompt delivery of
● Class Session Activity 11 o Project-based each course to every table.
o Practical Exercises ● Coordinate timing of
o Class Session service of each course of
Assignment the meal with the kitchen,
service staff and host.
● Monitor banquet staff work
and pace all throughout the
meal service.
● Provide coffee and tea

service upon guest request.
Week 11 7 hours ● Supervise banquet area
12. Supervise after Meal Service “break down” according to
● Class Session Activity 12 enterprise standards.
● Prepare event report after
each function.
● Monitor waste disposal
procedures after each
function.
● Attend promptly to guest

needs and concerns.
7 hours ● Check professional
Page 11 of 17
Week 12 demeanor of the staff at all

13. Perform Customer Relations times.
Process Financial Sale Transactions

● Combination of Distance ● Combination Distance
7 hours Learning & Face to Face Learning & Face to Face
Learning Learning
Week 13 o eLearning Instructional ● Prepare point of sale o Offline Written Test/
Materials register/ terminal for Examination
14. Prepare Point of Sale Area for Operation ▪ Reading operation in accordance o Offline Observation
● Session Activity 15 materials/handouts with the enterprise o Actual/Record
standard. Demonstration
● Obtain and ensure cash o Portfolio/Project Output
float and supplies of (PDF)
● Face to Face Learning o Bring Home Test/Activity
o Lecture-Discussion change.
o Home-based
7 hours o Discussion- ● Obtain supplies of point of
assignments
Demonstration sale documentation.
o Case Study (Written ● Face to Face Learning
Report) o Written Test/
o Powerpoint/Slide Examination
Presentation ● Calculate or verify amount
o Oral questioning
o Video Clip Presentation due from customer/ guest.
o Actual/ demonstration
o Project-based ● Accept cash and non-cash o Portfolio/Project Output
o Practical Exercises payments and issue o Case analyses
o Class Session receipts. o Direct Observation
Page 12 of 17
Week 14 Assignment ● Process advanced deposits

payments and refunds in
15. Process Payments and Receipts during accordance with enterprise
Trade
policy.
7 hours ● Apply appropriate
customer/ guest service
skills in processing
payments.
● Complete end of shift

documentation in
accordance with enterprise
Week 15 policy.
16. Reconcile Financial Transaction at End of
● Determine balance
Trade
between register/ terminal
● Class Session Activity 17 reading and cash and non-
cash totals.
● Investigate and resolve
discrepancies with takings
in accordance with
enterprise policy.
Page 13 of 17
Monitor and Maintain Stock
7 hours ● Combination of Distance

Learning & Face to Face
Week 16 Learning
o eLearning Instructional
17. Accept Delivery of Stock Materials ● Check stock received
● Class Session Activity 18 ▪ Reading against stock ordered.
materials/handouts ● Follow-up variations
between delivery and
documentation are
identified and relevant
documentation.
● Face to Face Learning
o Lecture-Discussion ● Identify stock to be
o Discussion- returned to the supplier.
Demonstration ● Manage excess stock
o Case Study (Written within the organization.
Report) ● Secure new stock against
o Powerpoint/Slide damage and/ of theft.
7 hours Presentation ● Move stock to the required
Page 14 of 17
o Video Clip Presentation operational area.

o Project-based
o Practical Exercises ● Apply appropriate
o Class Session occupational health and
Assignment safety according to the
enterprise policy.
● Remove waste from the
storage areas following
the standard procedures
7 hours of the enterprise.
Week 17
● Control inventory of food,
18. Store Stock equipment, small ware
● Class Session Activity 19 and liquors in accordance
with the enterprise
procedures.
● Check slow and fast
moving items in
accordance with
enterprise standards.
● Rotate stock aligning with
enterprise and stock item
requirements.
Page 15 of 17
Week 18
19. Maintain Inventory and Storage Areas

FINAL EXAMINATION
Suggested References:
Food and Beverage Service Procedures- Daryl Ace V. Cornell

Fundamentals of Food Service Management- Celia E. Carino/ Rea Dv. Dela Cruz
Website
Tesda.gov.ph.(2007). Training Regulation, Food and Beverage Services NC II
Page 16 of 17
uman Ecology and Family Sciences – Part 2
Page 17 of 17

Diploma Syllabus FBS NC III

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Republic of the Philippines

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

ZSPI can produce quality TVET graduates equipped with

Prepared by: Recommending Approval:

MAY P. COMEDIDO FE R. ALCAZAR

Instructor II AP III/Head of Instruction

GLADYS A. TIONGCO, Ed. D

Vocational School Administrator III

Course No. : School Year/Sem. : 2021-2022/First Semester

The students are expected to:

1. Submission of one (1) copy of the report/topic Handout

Criteria for Assessing Students Competence:

1. Midterm/Final Examination : 30%

. Direct and Lead Service Team in the

Week 1 ● Combination of Distance ● Combination Distance

o Case Study (Written ● Check the cleanliness of ● Face to Face Learning

● Conduct service briefing

● Check end of shift/ closing

Promote and Prepare Extensive Range of ● Combination of Distance ● Combination Distance

production and major wine

● Clean and maintain

● Select food and non-food

● Prepare and serve a range

● Apply enterprise and

● Explain restrictions for

o Lecture-Discussion based on the event o Written Test/

● Provide coffee and tea

● Attend promptly to guest

Week 12 demeanor of the staff at all

Process Financial Sale Transactions

Week 14 Assignment ● Process advanced deposits

● Complete end of shift

Monitor and Maintain Stock

7 hours ● Combination of Distance

o Video Clip Presentation operational area.

19. Maintain Inventory and Storage Areas

Food and Beverage Service Procedures- Daryl Ace V. Cornell

uman Ecology and Family Sciences – Part 2

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